Cserumga's profile page
Recipes
Chicken Veronique
By cserumga
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- (6-ounce) boneless, skinless chicken breasts, trimmed
- Salt and pepper
- 3/4 cup plus 1 tablespoon low-sodium chicken broth
- 1 teaspoon cornstarch
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 3/4 cup dry white wine
- 1/3 cup heavy cream
- 4 1/2 ounces seedless green grapes, halved lengthwise (3/4 cup)
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon lemon juice
Buttermilk Mashed Potatoes
By cserumga
- From Cook's Country Magazine, March 2010 - Serves 4
- 2 lbs Yukon gold potatoes, peeled, quartered, and cut into 1/2-inch pieces
- 6 T unsalted butter, cut into pieces
- 1 c buttermilk
- 6 T water
- 1/8 t baking soda
- salt and pepper
Spaghetti and Meatballs
By cserumga
Per serving: 390 cal, 7g total fat, 32mg chol, 456mg sodium, 54g carb, 9g fiber, 29g protein
- For the sauce:
- 1/2 cup grated onion
- 1/2 cup grated carrot
- 2 Tbsp olive oil
- 2 Tbps tomato paste
- 2 Tbps minced garlic
- 1 tsp dried oregano
- 1 tsp red pepper flakes
- 1/4 tsp kosher salt
- 1 can crushed tomoatoes (28 oz)
- 1 can no-salt added tomato sauce (15 oz)
- 1/4 cup minced fresh basil
- For the meatballs
- 1 1/4 lb ground turkey breast
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/3 cup sliced scallions
- 1/4 cup grated Parmesan
- 1/4 cup minced fresh basil
- 3 Tbsp plain nonfat Greek-style yogurt
- 2 Tbsp minced garlic
- 2 Tbsp dry whole-grain bread crumbs
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 1 pkg whole-grain spaghetti (13.25 oz)
Chips and Fish
By cserumga
from Alton Brown
- For the fries:
- 1 gallon safflower oil
- 4 large Russet potatoes
- Kosher salt
- For the batter:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- Dash Old Bay Seasoning
- 1 bottle brown beer, cold
- 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
- Cornstarch, for dredging
Shepherd's Pie IV
By cserumga
Preheat oven to 350 degrees F (175 degrees C)
- 2 pounds ground sirloin
- 4 large onions, peeled and diced
- 1 pound frozen green beans, thawed
- 1 head cauliflower, chopped
- 8 ounces shredded Cheddar cheese
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 12 potatoes, peeled and diced
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup milk
- 1/8 teaspoon garlic powder
- 1 tablespoon dried chives
- salt and pepper to taste
Salmon with Lime-Hoisin Glaze with Crunchy Bok Choy Slaw
By cserumga
Calories 506 Protein 46 g Fiber 5 g
- 2 cups thinly sliced bok choy
- 1/2 cup grated carrot
- 1/2 cup sliced red bell pepper
- 2 tablespoons rice vinegar
- 1 teaspoon dark sesame oil
- 1/2 teaspoon Sriracha
- 1/4 cup dry-roasted unsalted cashews
- 2 tablespoons hoisin sauce
- 1 tablespoon fresh lime juice
- 1 garlic clove, grated
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- 1/4 teaspoon kosher salt
- Cooking spray
- 2 cups hot cooked brown rice
Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl (Bun Tom Xao)
By cserumga
Amount per servingCalories: 462 Fat: 17
- 5 ounces uncooked rice vermicelli noodles
- 1/2 cup lukewarm water
- 3 tablespoons granulated sugar
- 1/4 cup fresh lime juice
- 1 tablespoon rice vinegar
- 5 teaspoons fish sauce (such as Three Crabs)
- 2 serrano chiles, thinly sliced
- 4 cups (1/4-inch) slices green leaf lettuce
- 3 cups diagonally cut slices seeded Kirby (pickling) cucumber (about 2)
- 1/4 cup cilantro leaves
- 1/4 cup torn Thai basil leaves
- 1/4 cup torn mint leaves
- 2 teaspoons cornstarch
- 1 teaspoon dark brown sugar
- 1/4 teaspoon salt
- 3/4 teaspoon white pepper
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons canola oil, divided
- 1/3 cup (1/4-inch) slices green onions
- 3 garlic cloves, finely chopped
- 1/2 cup unsalted, dry-roasted peanuts, coarsely chopped
Alton Brown's French Toast
By cserumga
from Alton Brown
- 1 cup half-and-half
- 3 large eggs
- 2 tablespoons honey, warmed in microwave for 20 seconds
- 1/4 teaspoon salt
- 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
- 4 tablespoons butter
Salmon Fillet en Papillote with Julienne Vegetable
By cserumga
from Alton Brown
- 1/3 cup julienned fennel bulb
- 1/3 cup julienned leeks, white part only
- 1/3 cup julienned carrots
- 1/3 cup julienned snow peas
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon whole coriander seed, ground fine
- 1 (8-ounce) salmon fillet, pin bones removed
- 1 orange cut into wedges with white, pithy membrane removed
- 1 tablespoon dry vermouth