Lromito's profile page
Recipes
Pasta e Ceci Soup
By lromito
In a 3 1/2-quart Dutch oven over medium heat, warm the 3 Tbs
- 3 Tbs. plus 1/2 cup extra-virgin olive oil
- 2 carrots, finely diced
- 1 large yellow onion, finely diced
- 1 1/2 tsp. minced garlic
- 1/3 cup diced tomato
- 1 1/4 cups dried chickpeas, soaked in water overnight, drained and rinsed
- 6 cups water
- 2 fresh thyme sprigs
- 1/4 cup vegetable oil
- 3 fresh rosemary sprigs, cut into 1 1/2-inch lengths
- Kosher salt, to taste
- 1/2 lb. tubetti pasta, cooked until al dente and drained
- Freshly ground pepper, to taste
- Shaved Parmigiano-Reggiano cheese for serving
Zucchini and Goat Cheese Quiche
By lromito
Preparation 1. Weigh or lightly spoon flour into dry measuring cups; level with a knife
- 5.7 ounces all-purpose flour (about 1 1/4 cups)
- 3 tablespoons chilled unsalted butter, diced
- 2 ounces 1/3-less-fat cream cheese, cut into small pieces $
- 1/4 cup plain whole-milk yogurt $
- 12 ounces zucchini, very thinly sliced
- 3/4 teaspoon kosher salt, divided
- 1 1/4 cups 2% reduced-fat milk $
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 3 large eggs, lightly beaten $
- 2 ounces lower-sodium ham, diced
- 2 ounces plain firm goat cheese, crumbled
- 2 thyme sprigs, cut into 1/4-inch pieces
Fig and Prosciutto Pizza
By lromito
In a nonstick fry pan over medium heat, warm the olive oil
- 1 Tbs. olive oil
- 1 yellow onion, thinly sliced
- Kosher salt and freshly ground pepper, to taste
- 1 batch thin-crust pizza dough (see related recipe at left)
- 1/3 cup (3 1/2 oz./105 g) fig preserves
- 2 oz. (60 g) prosciutto, roughly torn into 2-inch (5-cm) pieces
- 3/4 cup (3 1/2 oz./105 g) crumbled ricotta salata cheese
- 1 tsp. chopped fresh thyme
Breakfast Cassarole
By lromito
heat oven to 400 saute and drain sausage melt butter add onion and mushroom saute Whisk eggs milk salt pepper a...
- 16 oz Italian sausage
- 1 teas. butter
- 1/2 red onion chopped
- 8 oz mushrooms sliced
- 12 eggs
- 1 cup milk
- 1/2 teas salt
- 1/2 teas pepper
- 1/2 teas seasoned salt
- 8 oz mozzarella cheese grated
- 2 medium tomatoes chopped
Instant Pot Mongolian Beef
By lromito
Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More func...
- Cornstarch Slurry:
- 1 to 1 1/2 Flank steak
- 1 tablespoon cornstarch
- 1 tablespoons extra virgin olive oil
- 1/2 cup brown sugar or 2/3 cups I prefer the version with more sugar
- 10 cloves garlic , minced
- 1 tablespoon fresh ginger , minced
- 1/2 cup lite soy sauce
- 1 cup water
- 1 tablespoon rice wine
- 1 teaspoon red pepper flakes
- 2 tablespoons cornstarch
- 1/2 cup water
- Garnish:
- 1/4 cup green onions , chopped
- 1 teaspoon sesame seeds
Shrimp Succotash
By lromito
Preheat an outdoor grill or grill pan to medium-high heat
- 2 tablespoons unsalted butter
- 1 medium yellow onion (peeled, diced)
- 2 cloves garlic (peeled, minced)
- 3 cups fresh corn kernels (about 4 ears of corn)
- 1 cup baby lima beans or green beans (fresh or frozen and thawed)
- 1/2 cup cherry or grape tomatoes (halved)
- 1/2 bunch fresh basil (chiffonade)
- Kosher salt and fresh ground black pepper (to taste)
- 1 1/2 pounds medium shrimp (peeled, deveined, tails on)
- 1 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 lemon (cut into wedges)
- Kosher salt and fresh ground black pepper (to taste)
Mixed vegetable and farro soup
By lromito
Heat oil. Add celery, onion, leek and cook for 5 min
- 3 T olive oil
- 2 celery ribs. thinly sliced
- 1 m onion. thinly sliced
- 1 m leek white and pale green parts only thinly sliced
- 1 c farro
- 1 T tomato paste
- 2 qts. water
- 1 15 oz can borlotti or pinto beans drained and rinsed.
- 2 large carrots, halved and sliced 1/4 in thiick
- 1 1/2 c frozen peas
- salt and perrper
- 2 T thinly sliced basil
Saladu Awooka àk Mango (Avocado–Mango Salad)
By lromito
1. Whisk together 6 tbsp. parsley, oil, both citrus juices, jalapeño, and salt and pepper in a large bowl
- 1/2 cup finely chopped parsley
- 1/4 cup peanut or canola oil
- 1/4 cup fresh lime juice
- 2 tbsp. fresh orange juice
- 1 jalapeño, stemmed, seeded, and minced
- Kosher salt and freshly ground black pepper, to taste
- 2 ripe mangoes, peeled, pitted, and cut into 1/4″ cubes
- 2 ripe avocados, pitted, peeled, and cut into 1″ chunks
- 1 small navel orange, peeled and cut into segments
- 2 tsp. unsweetened shredded coconut (optional)
Artichoke, chickpea and baby spinach salad
By lromito
Combine the chickpeas, quartered artichokes and red onion in a bowl
- 400g can chickpeas, drained and rinsed
- 280g jar of artichokes in oil, drained and quartered
- 1 red onion, peeled and finely chopped
- 2 good handfuls of baby spinach leaves
- 12 black olives, halved and pitted
- for the dressing
- juice of 1 lemon
- 6 tbsp extra-virgin olive oil
- sea salt and pepper
Sizzling Tequila Lime Shrimp
By lromito
Preheat large sauté pan over medium-high heat
- 1 pound Jumbo Shrimp (16-20 count, peeled and deveined with tails on)
- 1 Jalapeno (thinly sliced)
- 2 teaspoons Ginger (peeled and grated)
- 2 Cloves Garlic (thinly sliced)
- 1/4 cup Tequila
- 1/4 cup Cilantro
- 2 Limes (juice and zest, plus more)
- 2 tablespoons Butter