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Recipes
Vegetarian Black Bean Chili with Ancho and Orange
By cserumga
In a large saucepan, heat the oil
- 2 tablespoons canola oil
- 1 medium onion, cut into 1/4-inch dice
- 1 medium red bell pepper, cut into 1/4-inch dice
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon ancho chile powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne
- Kosher salt
- Pepper
- One 15-ounce can crushed tomatoes
- Three 15-ounce cans black beans, rinsed and drained
- 1 tablespoon honey
- 1 teaspoon finely grated orange zest plus 2 tablespoons fresh orange juice
- Cilantro leaves, for garnish
- Greek yogurt, for serving
Zucchini Fritter Gyros
By cserumga
280 calories per serving
- 3/4 cup plain low-fat yogurt
- 1 1/2 tsp. grated lemon zest
- 1 lb. zucchini, coarsely grated
- 1 large egg
- 1/4 cup canned diced green chiles or
- 1 roasted poblano chile, diced
- 1 green onion, chopped (2 Tbs.)
- 1 clove garlic, minced (1 tsp.)
- 1/2 cup all-purpose flour
- 1/2 tsp. baking powder
- 2 Tbs. olive oil
- 3/4 cup roasted red pepper or jalapeño-cilantro hummus
- 3 whole-wheat pita breads, halved and warmed
- 2 tomatoes, sliced
- 1 red onion, thinly sliced
- 2 cups chopped lettuce
Asparagus Wraps with Prosciutto and Marinated Mozzarella
By cserumga
Per serving: 508 cal, 32g total fat, 80mg chol, 1792mg sodium, 29g carb, 1g fiber, 26g protein
- 1/2 cup purchased Italian salad dressing
- 1 tsp Dijon mustard
- 8 oz fresh mozzarella, sliced (into at least 8 slices)
- 1 lb fresh asparagus, trimmed
- 2 Tbsp olive oil
- Salt and pepper
- 4 flour tortillas (8-inch)
- 12 thin sliced prosciutto (6 oz)
Shrimp with Chile-Lemon Butter
By cserumga
In a large skillet, heat the EVOO, 2 turns of the pan, over medium to medium-high heat and melt the butter into it
- 2 tablespoons EVOO
- 4 tablespoons butter, cut into pieces
- 5 - 6 cloves garlic, thinly sliced or chopped
- 1 red Fresno chile, thinly sliced
- 1 pound peeled, deveined jumbo shrimp
- Sea salt and pepper
- 1/3 - 1/2 cup chopped flat-leaf parsley
- 1/2 cup dry white wine or 1/3 cup dry vermouth
- Juice of 1 lemon
Napa Cabbage Slaw
By cserumga
- from Bobby Flay - makes 4 servings
- 1 * 1 lime, juiced
- 3 * 3 tablespoons rice vinegar
- 2 * 2 tablespoons Asian chili oil
- 1 * 1 tablespoon mayonnaise
- 1 * 1 tablespoon soy sauce
- 3 * 3 cups finely shredded napa cabbage
- 1 * 1 red bell pepper, thinly sliced
- 1 * 1 orange bell pepper, thinly sliced
- 1/2 * 1/2 cup thinly sliced snow peas
- 3 * 3 scallions, thinly sliced
- * Salt and freshly ground black pepper
Black Bean and Corn Salad
By cserumga
Combine all ingredients in a bowl
- 1 can, 14 ounces, black beans, rinsed and drained
- 2 cups frozen corn kernels
- 1 small red bell pepper, seeded and chopped
- 1/2 red onion, chopped
- 1 1/2 teaspoons ground cumin, half a palm full
- 2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
- 1 lime, juiced
- 2 tablespoons vegetable or olive oil, eyeball it
- Salt and pepper
All American Beef Taco
By cserumga
Recipe courtesy Alton Brown, 2010
- 3/4 cup peanut oil
- 12 (6-inch) yellow corn tortillas
- Kosher, for seasoning, plus 1 teaspoon for beef
- 1 medium onion, chopped
- 16 ounces ground sirloin
- 2 cloves garlic, minced
- 1 recipe Taco Potion #19, recipe follows
- 2/3 cup low-sodium beef broth
- 6 ounces panela cheese, crumbled
- 12 pickled jalapeno slices
- 1 cup shredded iceberg lettuce, optional
- 1 largetomato, seeded and chopped, optional
- 1/2 cup fresh cilantro leaves, optional
- Special equipment: heavy duty aluminum foil
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons cornstarch
- 2 teaspoons kosher salt
- 1 1/2 teaspoons hot smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
Skinny Tex Mex Casserole
By cserumga
Makes 8 servings, 370 cal/serving
- 1 can 10.75 ounce Campbell's Healthy Request Cheddar Cheese Soup
- 1 can 10.75 ounce Campbell's Healthy Request Tomato Soup
- 1 cup chopped onion
- 1 lb lean ground beef (90% lean)
- 1 can 4.5 ounce green chilies
- 1 10 ounce can Rotel Mild tomatoes
- 1 15 ounce can Black Beans, rinsed and drained
- 1 15 ounce can Sweet Corn, drained
- 2 cups cooked whole wheat penne pasta
- 1 tbsp chili powder
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion
- 1 tsp garlic, minced
Roasted Asparagus with Red Onions, Basil, and Vacherin Sandwich
By cserumga
In a bowl, combine the asparagus and onion, and toss in the oil
- 1 small bunch pencil asparagus, bottoms trimmed
- 1 small red onion, sliced into 1/4-inch rings
- 2 Tbsp extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 Tbsp sherry vinegar
- 4 basil leaves, roughly chopped
- 4 slices rustic country bread
- 1 garlic clove, peeled
- 1/2 pound Vacherin cheese, sliced
- 1 sprig fresh thyme, leaves picked
Hearty Beef and Stout Stew
By cserumga
Amount per serving Calories: 435 Fat: 12
- 12 ounces boneless beef chuck, trimmed and thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 5 teaspoons olive oil, divided
- 2 cups finely chopped onion
- 1 1/2 cups (1/4-inch-thick) diagonally cut carrot
- 6 ounces presliced cremini mushrooms (about 2 cups)
- 3 thyme sprigs
- 1 tablespoon tomato paste
- 2 teaspoons minced garlic
- 3/4 cup stout beer (such as Guinness)
- 1 1/2 cups unsalted beef stock (such as Swanson)
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons lower-sodium soy sauce