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Recipes
Super Nachos
By cserumga
Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter
- 2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites
- 4 vine ripe tomatoes, seeded and chopped
- 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
- 1 small white onion, chopped
- 1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
- Salt
- 1 tablespoon extra-virgin olive oil
- 1 pound ground sirloin
- 2 cloves garlic, chopped
- 1 small onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 teaspoon salt
- 1 1/2 teaspoons dark chili powder
- 1 1/2 ground cumin, half a palmful
- 2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
- 1 can black beans, 15 ounces, drained
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups
- Sour cream
- Chopped scallions
- Chopped black olives
- Diced pimento
- Sliced avocado, dressed with lemon juice
- Hot pepper sauces
Crispy Fish with Lemon-Dill Sauce
By cserumga
Amount per serving Calories: 245 Fat: 5
- 2 large egg whites, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1/2 teaspoon paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 4 (6-ounce) skinless cod fillets
- 1 teaspoon black pepper
- 3/8 teaspoon salt
- Cooking spray
- 1/4 cup canola mayonnaise (such as Hellmann's)
- 2 tablespoons finely chopped dill pickle
- 1 teaspoon fresh lemon juice
- 1 teaspoon chopped fresh dill
- Lemon wedges
Meatballs and Marinara
By cserumga
1. For the onion mixture: Heat oil in Dutch oven over medium-high heat until shimmering
- Onion Mixture
- 1/4 cup olive oil
- 3 onions, chopped fine
- 8 garlic cloves, minced
- 1 tablespoon dried oregano
- 3/4 teaspoon red pepper flakes
- Easy Marinara
- 1 (6-ounce) can tomato paste
- 1 cup dry red wine
- 1 cup water
- 4 (28-ounce) cans crushed tomatoes
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaf
- Salt
- 1 - 2 teaspoons sugar, as needed
- Meatballs
- 4 slices hearty white sandwich bread
- 3/4 cup milk
- 1/2 pound sweet Italian sausage, casings removed
- 1 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley leaves
- 2 large eggs
- 2 garlic cloves, minced
- 1 1/2 teaspoons salt
- 2 1/2 pounds ground beef chuck (80 percent lean)
Foolproof Salmon Baked with Olive Oil and Herbs
By cserumga
Heat the oven to 250 degrees
- 1/4 cup plus 2 tbsp. olive oil
- 1 1/4 pounds salmon fillet
- Sea salt and pepper
- 1 large shallot, roughly chopped (about 1/4 cup)
- 1/4 cup (loosely packed) dill fronds
- 1/4 cup (loosely packed) flat-leaf parsley or tarragon leaves
- 1 lemon, zested
Pan Seared Balsamic Brussels Sprouts
By cserumga
Calories: 141; Total Fat: 6g; Dietary Fiber: 7g; Protein: 7g
- 2 tablespoons whole almonds
- 1 teaspoon grape seed oil (or another neutral flavored oil)
- 11 ounces (about 16 sprouts) Brussels sprouts, cut in half
- 1/4 cup balsamic vinegar
- A good pinch of flaky sea salt
Citrus Gelato
By cserumga
Serves 4
- 2 oranges
- 2 lemons
- 3 cups whole milk
- 8 egg yolks
- 1 cup sugar
- 3 Tbsp light corn syrup
Roasted Salt-and-Vinegar Potatoes
By cserumga
1. Adjust oven rack to upper-middle position and heat oven to 500 degrees
- 6 tablespoons olive oil
- 2 pounds small red potatoes
- 14 ounces kosher salt
- 3 tablespoons malt vinegar
- Pepper
Soy-Honey Steak Salad
By cserumga
470 calories per serving
- 2 top sirloin steaks (8 oz. each), preferably grassfed
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 2 large cloves garlic, finely chopped
- 2 limes
- 1 medium red onion, very thinly sliced
- 2 hearts of romaine (7 oz. each), chopped (about 8 cups)
- 1 pint grape tomatoes, halved (about 1 1/2 cups)
- 1 16-inch whole-grain baguette, sliced
Grilled Flank Steak Gyros
By cserumga
Calories 335 Protein 34 g Fiber 3 g
- 1 (1-pound) flank steak
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon garlic powder, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Cooking spray
- 1/2 cup peeled shredded cucumber
- 1 (7-ounce) container plain 2% reduced-fat Greek yogurt
- 1/3 cup vertically sliced red onion
- 1/3 cup coarsely chopped fresh dill
- 1 Tablespoon extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 4 (1.5-ounce) flatbread pockets (such as Toufayan SmartPockets)
- 4 (1/4-inch-thick) tomato slices, halved
Super-Stuffed Baked Potatoes
By cserumga
Cook the bacon in a skillet over medium heat, turning, until crisp
- 2 slices bacon
- 4 russet potatoes (about 8 ounces each)
- 1 teaspoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3 cups cauliflower florets (from about 1 small head)
- 1/3 cup buttermilk
- 1 small clove garlic, grated
- 1 teaspoon white vinegar
- 1/8 teaspoon hot paprika, plus more for topping
- 1/2 cup shredded sharp cheddar cheese
- 2 scallions, thinly sliced