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Recipes
Green Beans with Lime
By cserumga
Amount per serving Calories: 46 Fat: 1
- 2 (8-ounce) bags fresh ready-to-cook haricots verts
- 1 1/2 teaspoons olive oil
- 1 teaspoon grated lime rind
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
Hoisin-Ginger Meatloaf
By cserumga
Per serving: 194 calories; 8 g fat ( 2 g sat , 1 g mono ); 71 mg cholesterol; 12 g carbohydrates; 2 g added s...
- 1 large red bell pepper, cut into 2-inch pieces
- 8 ounces shiitake mushroom caps, halved
- 1 8-ounce can water chestnuts, drained
- 4 scallions, sliced, whites and greens divided
- 1 1-inch piece fresh ginger, peeled
- 1 tablespoon extra-virgin olive oil or canola oil
- 5 tablespoons hoisin sauce (see Tips), divided
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 3/4 cup cooked brown rice (see Tips)
- 1 1/2 pounds ground turkey
- 8 ounces ground pork
Strawberry-Rhubarb Stuffed French Toast
By cserumga
Make the compote: Combine the strawberries, rhubarb, 1/3 cup sugar, the vanilla and cloves in a medium saucepan ove...
- 2 cups strawberries, hulled and chopped
- 4 small rhubarb stalks, chopped
- 1/3 cup plus 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Pinch of ground cloves
- 4 1 1/2-inch-thick slices challah bread
- 3 large eggs
- 3/4 cup whole milk
- 2 tablespoons unsalted butter
- Vanilla yogurt, for topping
Traditional Chimichurri
By cserumga
Michelle Bernstein's mother taught her how to make this recipe when she was five years old because it is such an es...
- 1/4 cup coarsely chopped parsley
- 3 tablespoons red wine vinegar
- 4 large garlic cloves, minced (2 1/2 tablespoons)
- 2 tablespoons oregano leaves
- 2 teaspoons crushed red pepper
- Kosher salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
Hell's Kitchen Peanut Butter
By cserumga
Preheat the oven to 375F. Shake peanuts onto a rimmed baking sheet, and place on the center rack of the oven
- 3 cups salted Spanish peanuts, skins on
- 6 Tbsp honey
- 5 Tbsp light brown sugar
- 2 1/2 tsp kosher salt
- 7 Tbsp peanut oil
- 5 Tbsp unsalted butter
Best Lasagna Soup Recipe
By cserumga
Per serving: 280 cal, 7g total fat, 35g carb, 4g fiber, 20g protein
- 1 pound lean ground beef (90% lean)
- 1 large green pepper, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 2 cans (14-1/2 ounces each) reduced-sodium beef broth
- 1 can (8 ounces) tomato sauce
- 1 cup frozen corn
- 1/4 cup tomato paste
- 2 teaspoons Italian seasoning
- 1/4 teaspoon pepper
- 2-1/2 cups uncooked spiral pasta
- 1/2 cup shredded Parmesan cheese
Beet Carpaccio with Burrata
By cserumga
Preheat the oven to 425 degrees F
- 2 medium beets, trimmed
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt
- 1 8-ounce ball burrata cheese
- 1 tablespoon fresh orange juice
- 1 tablespoon champagne vinegar or
- white wine vinegar
- 1/2 small shallot, minced
- Freshly ground pepper
- 4 1/2-inch-thick slices crusty bread
- 1 tablespoon chopped fresh chives
- 2 tablespoons roughly chopped pistachios
Country-Style Hash Browns
By cserumga
Per serving: 145 cal, 6g total fat, 8mg chol, 126mg sodium, 21g carb, 1g fiber, 2g protein
- 1 Tbsp peanut oil
- 1 Tbsp unsalted butter
- 1 lb russet or gold potatoes, peeled, 1/2-inch diced, soaked, rinsed, and dried
- Salt and pepper to taste
Southwestern Skirt Steak with Cheese Grits
By cserumga
470 calories per serving
- 2 poblano chile peppers, seeded and chopped into 1-inch pieces
- 4 plum tomatoes, sliced 1/4 inch thick
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3/4 cup quick-cooking grits
- 1/2 cup shredded smoked cheddar cheese (about 2 ounces)
- 1 tablespoon unsalted butter
- 1 pound skirt steak, cut into 4 pieces
- 1 tablespoon chili powder
- Juice of 1 lime, plus wedges for serving
- 1/2 cup roughly chopped fresh cilantro
Stacked Chicken Enchiladas
By cserumga
1. Adjust oven rack to middle position and heat oven to 400 degrees
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 (8-ounce) cans tomato sauce
- 3/4 cup low-sodium chicken broth
- 1/2 teaspoon salt
- 1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces
- 1 1/2 cups shredded Mexican cheese blend
- 2 tablespoons finely chopped fresh cilantro
- 12 (6-inch) corn tortillas