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Recipes
Penne with Butternut Squash
By cserumga
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces whole-wheat or multigrain penne
- 2 tablespoons extra-virgin olive oil
- 2 cups diced peeled butternut squash (about 8 ounces)
- Freshly ground pepper
- 12 ounces cremini mushrooms, trimmed and sliced
- 4 cloves garlic, minced
- 1 medium shallot or 1/2 small red onion, minced
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 cup grated parmesan cheese (about 2 ounces)
- 3 tablespoons fresh oregano
Roasted Brussels Sprouts with Peanuts and Fish Sauce
By cserumga
Preheat the oven to 425°
- 1 1/2 pounds brussels sprouts, trimmed and halved
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- 1 tablespoon Asian fish sauce
- 1 tablespoon unseasoned rice vinegar
- Chopped roasted unsalted peanuts, for garnish
Browned Butter Roasted Cauliflower Recipe
By cserumga
148 calories per serving
- 6 garlic cloves, unpeeled
- 3 tablespoons unsalted butter
- 1 medium head cauliflower, broken into florets
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup golden raisins
- 1/4 cup chopped fresh parsley
- 1 tablespoon capers, drained and coarsely chopped
- 2 teaspoons lemon juice
Chili-Garlic Shrimp and Noodle Stir-Fry
By cserumga
Preparation Boil brown rice noodles until done
- 6 ounces brown rice noodles
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons lower-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon fish sauce
- 1/2 teaspoon cornstarch
- 2 cups shrimp mixture from Chili-Garlic Shrimp with Coconut Rice and Snap Peas
- 1 1/2 teaspoons canola oil
- 1/3 cup unsalted cashews $
- 3 garlic cloves, crushed
- 1/2 jalapeño pepper, sliced
- 1 tablespoon canola oil
- 1/2 cup julienne-cut carrots $
- 1 cup (2-inch pieces) green onions
- 1 cup sliced red bell pepper $
- 6 ounces baby spinach
Beer Battered Shrimp with Remoulade
By cserumga
Per serving: 598 cal, 37g total fat, 153mg chol, 968 sodium, 40g carb, 1g fiber, 20g protein
- Remoulade:
- 1/2 cup mayonnaise
- 1/4 cup chopped scallions
- 1 Tbsp chopped fresh parsley
- 1 Tbsp capers
- 1 Tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 2 tsp honey
- 1/4 tsp anchovy paste
- Salt and pepper to taste
- Shrimp:
- Canola oil
- 1 1/4 cups all-purpose flour
- 1/2 cup cornmeal
- 1 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 bottle cold beer, such as lager (12 oz)
- 1 lb large shrimp, peeled and deveined, tails left on
- Salt to taste
Corned Beef Hash
By cserumga
Recipe courtesy Alton Brown, 2007
- 3 tablespoons unsalted butter
- 1 cup finely chopped red bell pepper
- 2 cloves garlic, minced
- 5 cups leftover Corned Beef and Cabbage, well drained, recipe follows
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh oregano
- 1/4 teaspoon freshly ground black pepper
- 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon ground allspice
- 2 bay leaves
- 2 teaspoons kosher salt
- 1/2 pound diced carrots, approximately 4 small
- 1/2 pound diced onions, approximately 2 small
- 1 pound potatoes, peeled and chopped, approximately 3 medium
- 1/4 pound diced celery, approximately 2 stalks
- 1 small head cabbage, chopped, approximately 2 pounds
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons saltpeter
- 1 cinnamon stick, broken into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 teaspoon ground ginger
- 2 pounds ice
- 1 (4 to 5 pound) beef brisket, trimmed
- 1 small onion, quartered
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
Oklahoma Fried Onion Burgers
By cserumga
1. Combine onion and 1 teaspoon salt in bowl and toss to combine
- 1 large onion, halved and sliced 1/8 inch thick
- Salt and pepper
- 12 ounces 85 percent lean ground beef
- 1 tablespoon unsalted butter
- 1 teaspoon vegetable oil
- 4 slices American cheese (4 ounces)
- 4 hamburger buns, buttered and toasted
Hawaiian Chicken Kebabs
By cserumga
Preheat the broiler. Soak 8 long wooden skewers in water, 15 minutes
- 1 tablespoon vegetable oil, plus more for brushing
- 3/4 cup ketchup
- 3 tablespoons soy sauce or teriyaki sauce
- 3 tablespoons apple cider vinegar
- 1 1/2 tablespoons honey
- 1 1/4 pounds skinless, boneless chicken breasts, cut into 1 1/4-inch pieces
- 1 8-ounce can water chestnuts, drained and rinsed (optional)
- 4 cups chopped pineapple (about 3/4 pineapple)
- 1 small red or orange bell pepper, cut into chunks
- Kosher salt and freshly ground pepper
- 4 small Hawaiian sweet rolls
Stir-Fried Beef and Rice Noodles
By cserumga
1. Whisk broth, soy sauce, and vinegar together in bowl; set aside
- 1/2 cup low-sodium chicken broth
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 8 ounces (1/4-inch-wide) rice noodles
- 3 tablespoons vegetable oil
- 1 1/2 pounds beef flap meat, cut into 2-inch-wide strips with grain, then cut against grain into 1/8-inch-thick slices
- 2 red bell peppers, stemmed, seeded, and cut into 1/4-inch-wide strips
- 3 shallots, sliced thin
- 1 1/2 teaspoons Asian chili-garlic sauce
- 1/2 teaspoon five-spice powder
Pizza Pasta
By cserumga
1-1/4 cups equals 318 calories, 7 g fat (2 g saturated fat), 15 mg cholesterol, 584 mg sodium, 47 g carbohydrate, 5...
- 4 cups uncooked multigrain bow tie pasta
- 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
- 3/4 cup water
- 12 slices turkey pepperoni, quartered
- 1 tablespoon prepared pesto
- 1/4 teaspoon pepper
- 3/4 cup shredded Italian cheese blend