Janet-2's profile page
Recipes
Spring Vegetable Saute
By Janet-2
Preparation Line a baking sheet with a kitchen towel
- Zest and juice from 1 lemon plus more juice for seasoning
- 2 pounds baby artichokes, 6 globe artichokes, or 1 pound frozen artichoke hearts, thawed
- 2 pounds fava beans, shelled (about 1 cup), or 1 cup frozen edamame (soybeans), thawed
- Kosher salt
- 1 pound asparagus (about 1 large bunch), cut on a diagonal into 2" pieces
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 tablespoon unsalted butter
- 1 medium red onion, finely chopped
- Freshly ground black pepper
- 2 tablespoons thinly sliced fresh mint leaves
Shanghai Chicken
By Janet-2
Using a meat mallet, pound the chicken until ¼ inch thick
- 2 boneless chicken breasts
- ¼ cup chicken broth
- 1 tsp. sesame oil
- 2 tbsp. soy sauce
- 1 tbsp. dry sherry
- 1 tbsp. water
- 1 tsp. honey
- 1 carrot, shredded
- 1 vidalia onion or other sweet onion, chopped
- 1 cup bok choy
Margarita
By Janet-2
Wet the edge of the glass with the slice of lime
- 1 1/2 oz tequila
- 1/2 oz premium triple sec (preferably Cointreau)
- 1 oz lime juice
- lime, sliced
Black Bean Sauce
By Janet-2
- Take out a wok. Heat oil
- 2 tbsp. fermented black beans
- 1 tbsp. garlic
- 1 tbsp. soy sauce
- 2 tbsp. peanut oil
- 1/2 cup chicken broth
- 2 tbsp. rice wine
- 1 tsp. sugar
- 1 tsp. cornstarch
Strawberry Wonder
By Janet-2
Throw all the ingredients into the blender and mix at high speed
- 1 cup apple juice
- 1 cup frozen strawberries
- 1/2 cup frozen bananas
- 1 cup vanilla frozen yogurt
- 1/2 cup ice
Truffled Mushroom Crostini
By Janet-2
Preheat oven to 375 degrees
- 1 baguette, sliced 1/2" thick
- 1 clove garlic, peeled and smashed with back of knife
- 1/2 cup fresh shiitake mushrooms or crimini, thinly sliced
- 1/4 cup shallots, minced (from 2 medium shallots)
- 1 tbsp. butter
- 2 teaspoons extra-virgin olive oil
- 1/4 cup white truffle oil
- 1/2 cup crème fraîche
- 2 tablespoons fresh chives, minced
- Salt and pepper to taste
Tzatsiki Sauce
By Janet-2
Quarter the cucumber lengthwise and trim off the triangular wedge of seeds
- 1 English cucumber, peeled
- 10 cloves garlic, smashed and finely chopped
- 1 cup distilled white vinegar
- 4 shallots, thickly sliced
- 1 cup small, picked sprigs dill
- 2 1/2 cups strained or Greek yogurt or labne spread
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Kosher salt and cracked black pepper
Spring Rolls - Vietnamese
By Janet-2
Mix first 4 ingredients in small bowl
- 1/4 cup fish sauce (nam pla)
- 2 tablespoons thinly sliced green onion
- 1 1/2 tablespoons fresh lime juice
- Pinch of dried crushed red pepper
- 2 teaspoons olive oil
- 2 teaspoons minced fresh ginger
- 16 uncooked medium shrimp, peeled, deveined, halved lengthwise
- 1/4 cup chopped fresh cilantro
- 4 cups hot water
- 8 6-inch-diameter Vietnamese spring-roll sheets
- 4 small Bibb lettuce leaves, halved
- 1/2 cup thin strips green onions
- 1/2 cup thin strips seeded peeled cucumber
- 4 teaspoons minced fresh mint leaves
Mediterranean Braised Chard
By Janet-2
Slice the chard stems from the leaves
- 2 bunches Swiss chard, washed, thoroughly dried, and stem ends trimmed
- 3 tablespoons olive oil
- 1/2 cup small-dice white onion
- 4 anchovy fillets, rinsed and finely chopped
- 2 tablespoons golden raisins, also known as sultanas
- 2 teaspoons capers, rinsed
- 2 medium garlic cloves, finely chopped
- 1/2 cup whole pitted kalamata olives, finely chopped
- 2 tablespoons pine nuts, toasted
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt
- Freshly ground black pepper
Rugelach 2
By Janet-2
1. Combine the flour and salt
- Equipment:
- 2 cups flour
- 1/4 teaspoon salt
- 1 package (8 ounces) cold cream cheese, cubed
- 2 sticks (1 cup) cold unsalted butter, cubed
- 1 teaspoon vanilla
- 1 egg yolk
- 1 batch filling (see ideas below)
- Powdered sugar
- Food processor
- Rolling pin
- Pizza cutter or sharp knife
- Baking sheets
- Parchment or non-stick baking sheet liners