Lromito's profile page
Recipes
Smoothies
By lromito
Mix in blender
- 1 . Srawberry Banana
- 4 ox Fat Free Greek yogurt
- 1/2 cup ft free milk
- 3/4 cup frozen strawberries
- 1/2 medium banana
- 1 t fiber powder
- 2 Berry Madness
- 2/3 c mixed frozen berries
- 1 meduium fresh raw banana
- 1/2 c fat free milk
- 2 T protein powder
- 3 Mango Madness
- 1 scoop fanilla protein whey powder
- 1/2 c frozen mango
- 1/2 frozen strawberries
- 4 oz fat free milk
- .2 c fiber one cereal
- 4 Apple Cinnamon
- 1/2 cu fat free greek yogart
- 2 t cinnamon
- 1.1 large fuji apple with skin
- 4 oz fat free milk
- 5 Chocolate Banana
- 1/2 scoop chocolate whey protein
- 1/2 c fat free milk
- 2 t psyllium husk fiber
- 1 medium banana
zucchini and nepitella frittata
By lromito
Heat oven to broil with rack about 5 inches from heat
- 1 teaspoon finely chopped oregano.
- 8 large eggs
- 1/3 cup whole milk
- Fine sea salt
- 2 tablespoons extra-virgin olive oil
- 1/2 pound zucchini, cut into 1/4-inch-thick half moons
- 3/4 cup thinly sliced onion
- 1 tablespoon finely chopped nepitella leaves (see headnote)
Lobster Roll Bruschetta
By lromito
Beautiful, delicious, and impressive—this recipe can be the star appetizer at your next gathering
- 1/2 cup red wine vinegar
- 1 tablespoon granulated sugar
- 1/8 teaspoon crushed red pepper
- 2 small shallots, peeled and cut into thin rings
- 2 (8-oz.) lobster tails
- Cooking spray
- 1 (10-oz.) French bread baguette, split lengthwise
- 1/4 cup extra-virgin olive oil
- 2 cups chopped tomato (about 2 large tomatoes)
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons canola mayonnaise
Grill-Baked Potatoes with Chive Butter
By lromito
In a medium bowl, combine the butter, 3/4 cup of chives, 1/2 cup of sour cream and the salt and pepper; mix until...
- 1 stick unsalted butter, softened
- 3/4 cup finely chopped chives, plus more for garnish
- 1/2 cup sour cream, plus more for serving
- 1 1/2 teaspoons kosher salt
- 1 teaspoons freshly ground pepper
- Four 10-ounce baking potatoes
Pasta e Fagioli
By lromito
Variations are numerous
- 8 cups chicken stock
- 2 T. pork fat back, softended and mashed into a past or 1/2 cup diced prosciutto.
- 1 onion finely chopped
- 1 celery rib thinly sliced
- 1 carrot thinly sliced
- 2 T tomato paste
- 2 t fresh rosemary chopped
- 1/2 cup finely chopped parsley
- olive oil
- 1 garlic clove chopped
- 3 cups borlotti beans or kidney beased rinsed and drained if canned. Can be canellini beans. If diyed soak overnight in large pot with 12 cups of water or cover the beans with cold water and bring to a boil then remove from heat and let sit for 1 hour.
- 1 t. dried basil
Bussola
By lromito
bring butter to room temperature and cut into small pieces
- 1 stick of unsalted butter
- 1/2 c sugar
- 3 c all purpose flour sivided
- 2 medium egg yolks
- 2 t vanilla extract
- 2 2
- t of lemon zest
- 2 to 3 T of milk depending on the humidity
MAKE AHEAD MASHED POTATOES
By lromito
Whip the cream cheese, sour cream, garlic powder and onion powder into the mashed potato...
- 5 lbs. potatoes, cooked and mashed
- 8 oz. cream cheese
- 8 oz. sour cream
- 1 teas. garlic powder (optional)
- 1 teas onion powder
- salt to taste
- butter
Wild Mushroom Risotto
By lromito
Melt 2 tablespoons butter in heavy large skillet over medium-high heat
- 9 1/2 tablespoons butter, divided
- 1 1/2 pounds fresh wild mushrooms
- (such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
- 7 cups (about) low-salt chicken broth
- 1 tablespoon extra-virgin olive oil
- 3/4 cup finely chopped leek (white and pale green parts only)
- 1 1/4 cups arborio rice (8 to 9 ounces)
- 1/4 cup dry white wine
- 1/4 cup dry white vermouth
- 1/4 cup grated Parmesan cheese plus additional for serving (optional)
Picnic Salad
By lromito
Cook pasta according to package directions
- DRESSING:
- Ingredients
- 1 package (16 ounces) medium pasta shells
- 2 jars (16 ounces each) giardiniera
- 1 pound fresh broccoli florets
- 1/2 pound cubed part-skim mozzarella cheese
- 1/2 pound hard salami, cubed
- 1/2 pound Mortadella, cubed
- 2 packages (3-1/2 ounces each) sliced pepperoni, halved
- 1 large green pepper, cut into chunks
- 1 can (6 ounces) pitted ripe olives, drained
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon salt
- Directions
- Editor's Note: Giardiniera, a pickled vegetable mixture, is available in mild and hot varieties and can be found in the Italian or pickle section of your grocery store.
crab and white bean crostini
By lromito
Heat oven to 350º with rack in middle
- 2 large lemons
- 1/4 cup plus 3 tablespoons extra-virgin olive oil plus more for brushing and drizzling
- 2 tablespoons finely chopped flat-leaf parsley
- 1 medium jalapeño chile, seeded and finely chopped
- Fine sea salt
- Freshly ground black pepper
- 1 pound jumbo lump crab meat, picked over for shells
- 2 baguettes
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1/3 garlic clove, peeled