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Recipes
Eggplant Parm Bread Pizza
By cserumga
Preheat the oven to 450 degrees
- 2 small, firm eggplants
- 1/4 cup extra-virgin olive oil (EVOO)
- Salt and pepper
- 1 onion, finely chopped
- 2 large cloves garlic, finely chopped
- 1 14 1/2 ounce can diced fire-roasted tomatoes
- 1/3 cup basil leaves (a generous handful), torn
- 1 loaf ciabatta bread, split
- 1/2 cup freshly grated or shaved parmigiano-reggiano cheese
- 8 slices smoked mozzarella cheese
Salmon-Vegetable Chowder
By cserumga
Per serving: Calories 567; Fat 23 g (Saturated 9 g); Cholesterol 184 mg; Sodium 858 mg; Carbohydrate 58 g; Fiber 8
- 4 slices bacon, chopped
- 6 shallots, chopped
- 1/3 cup chopped fresh dill
- 3 medium Yukon gold potatoes, peeled and diced
- 6 medium carrots, diced
- Kosher salt
- 1 10-ounce package sliced white mushrooms
- 10 ounces Brussels sprouts, halved (quartered if large)
- 2 large egg yolks
- 1 cup half-and-half
- 3 tablespoons dry white wine or fresh lemon juice
- 3/4 pound skinless salmon fillet, cut into 2-inch pieces
- Freshly ground pepper
Grilled Pizza -Three Ways
By cserumga
Recipe courtesy Alton Brown
- 16 ounces all-purpose flour, plus extra for peel and rolling
- 1 envelope instant or rapid rise yeast
- 1 tablespoon kosher salt
- 10 ounces warm water, approximately 105 degrees F
- 2 tablespoons olive oil, plus 2 teaspoons for bowl
- 1 tablespoon malted barley syrup
- 1 large tomato, cut into 1/3-inch thick slices
- 5 to 7 teaspoons olive oil, divided
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1/2-ounce grated Parmesan
- 1 1/2 ounces part skim mozzarella, shredded
- 4 to 6 large basil leaves, shredded
- 3 1/2 ounces fresh mozzarella, cut into 1/4-inch thick slices
- 3 to 6 teaspoons olive oil, divided
- 1/2-ounce grated Parmesan
- 1-ounce prosciutto ham, approximately 3 slices, coarsely chopped
- 4 whole dates, pitted and finely chopped
- 1 teaspoon fresh thyme leaves
- 2 to 4 teaspoons olive oil
- Kosher salt
- Freshly ground black pepper
- Vise-Grips
Beefy Red Pepper Pasta
By cserumga
1-2/3 cups equals 362 calories, 11 g fat (5 g saturated fat), 53 mg cholesterol, 739 mg sodium, 38 g carbohydrate, ...
- 1 jar (12 ounces) roasted sweet red peppers, drained
- 1 pound lean ground beef (90% lean)
- 1 small onion, chopped
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3/4 teaspoon salt
- 8 ounces uncooked ziti or small tube pasta
- 1-1/2 cups cut fresh green beans
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Southwestern Salad with Avocado-Lime Dressing
By cserumga
1. Combine lettuce, beans, tomatoes, and corn in clear glass bowl
- 2 cups chopped romaine lettuce
- 1 1/2 cups cooked pinto beans or 1 15-oz. can pinto beans, rinsed and drained
- 1 cup grape tomatoes, chopped
- 1/2 cup fresh or frozen corn kernels
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 ripe avocado
- 3/4 cup prepared (not chunky) salsa
- 1/2 cup low-fat sour cream
- 3 Tbs. lime juice
- 4 drops Tabasco sauce, optional
- 1/3 cup crushed corn tortilla chips (about 20 chips), optional
Tenderloin Tips with Mushroom Cream Sauce
By cserumga
Per serving: 773 cal, 45g total fat, 173mg chol, 336mg sodium, 53g carb, 3g fiber, 35g protein
- For the tenderloin tips:
- 2 Tbsp olive oil
- 1 lb tenderloin tips, cubed
- 1 Tbsp black pepper
- Kosher salt
- 1 lb sliced button mushrooms
- 1/4 cup chopped shallots
- 1 Tbsp minced garlic
- 1/2 cup dry Marsala
- 1 cup heavy cream
- 2 oz cream cheese
- 2 Tbsp stone-ground mustard
- 2 tsp fresh lemon juice
- 2 tsp minced fresh thume
- Minced fresh parsley (optional)
- For the pasta:
- 8 oz pappardelle pasta
- 2 Tbsp unsalted butter
- 2 Tbsp minced fresh parsley
- 1 Tbsp minced lemon zest
- Salt and black pepper to taste
Scrambled Eggs with Smoked Salmon
By cserumga
Reserve 2 slices of salmon for garnish
- 1/4 pound sliced smoked salmon
- 12 eggs
- 1/2 cup heavy cream
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 12 to 15 blades of fresh chives, finely chopped
Seared Salmon with Sweet Corn and Bacon Sauté
By cserumga
Amount per serving Calories: 363 Fat: 14
- 2 center-cut bacon slices, chopped
- 1 medium shallot, finely chopped
- 3 green onions, thinly sliced, white and green parts separated
- 2 tablespoons dry white wine
- 1 tablespoon sherry vinegar or cider vinegar
- 1 (10-ounce) package frozen corn kernels
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon canola oil
- 4 (6-ounce) center-cut salmon fillets, skinned
- 1 teaspoon minced fresh thyme
Grilled Salmon, Bacon & Feta Packets
By cserumga
Preheat a grill to high. Cut four 8-by-12-inch sheets of heavy-duty foil
- 4 6 ounces 1-inch-thick salmon fillets, skin on and at room temperature
- 1/2 cup ranch dressing
- 3 slices bacon, cooked and crumbled
- 1/4 crumbled feta cheese
- 2 tomatoes, chopped
Grilled Marinated Skirt Steak
By cserumga
1. Combine soy sauce, Worcestershire, scallions, 2 tablespoons sugar, garlic, mustard, vinegar, and 1½ teaspoons p...
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 scallions, sliced thin
- 2 tablespoons plus 2 teaspoons sugar
- 4 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 2 teaspoons balsamic vinegar
- Salt and pepper
- 1/4 cup vegetable oil
- 2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed