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Recipes
Black Bean Pumpkin Soup
By KrissyW330
* Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds print a shopping list for this recipe P...
- three * three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
- 1 * 1 cup drained canned tomatoes, chopped
- 1 1/4 * 1 1/4 cups chopped onion
- 1/2 * 1/2 cup minced shallot
- 4 * 4 garlic cloves minced
- 1 * 1 tablespoon plus 2 teaspoons ground cumin
- 1 * 1 teaspoon salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1/2 * 1/2 stick (1/4 cup) unsalted butter
- 4 * 4 cups beef broth
- * a 16-ounce can pumpkin puree about 1 1/2 cups)
- 1/2 * 1/2 cup dry Sherry
- 1/2 * 1/2 pound cooked ham, cut into 1/8-inch dice
- 3 to 4 * 3 to 4 tablespoons Sherry vinegar
Breakfast-Week 2- Vegetable-Miso Soup with Chickpeas
By KrissyW330
Detox Cred: Find a few minutes in the morning to sit down and slowly enjoy a comforting soup
- 2 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 1 cup chopped broccoli
- 1 cup cooked chickpeas
- 2 tablespoons white miso
- Coarse salt
King Crab and Avocado Shooters
By KrissyW330
Zapallar, the small Chilean beach town where the Huneeus's family villa is located, has a wonderful fish market whe...
- 1 . 2 small Hass avocados—1 cut into 1/2-inch dice, 1 cut into 8 wedges
- 2 . 2 tablespoons heavy cream
- 3 . 1 tablespoon fresh lemon juice
- 4 . 1 tablespoon finely chopped cilantro
- 5 . Salt and freshly ground pepper
- 6 . 1/2 pound king crab in the shell or 6 ounces lump crabmeat
- 7 . 3 tablespoons unsweetened coconut milk
- 8 . 1/4 teaspoon finely grated peeled fresh ginger
Pan-Seared Scallops with Pumpkin Risotto
By KrissyW330
Roast miniature pumpkins: Preheat oven to 350°F
- 4 miniature pumpkins (preferably Jack-Be-Little; 3 1/2 to 4 inches in diameter)
- For risotto
- 1 1/4 cups diced (1/4 inch) peeled seeded fresh pumpkin (preferably from sugar or cheese pumpkins)
- 2 cups chicken stock
- 2 cups water
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 3/4 cup Arborio rice
- 1 oz grated Parmigiano-Reggiano (1/3 cup)
- 1 tablespoon unsalted butter
- For scallops
- 20 large sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary
- 1 1/2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 tablespoons thinly sliced fresh sage
- 2 tablespoons white truffle oil
Cider-Shallot Pan Gravy
By KrissyW330
In a saucepan over medium-heat, melt the butter
- 6 Tablespoons unsalted butter
- 1/2 cup sliced shallots
- 2 Tablespoons chopped fresh thyme
- 6 Tablespoons all purpose flour
- Pan juices from Roast Turkey
- cups About 4 1/2 cups chicken stock
- 1/2 cup apple cider
- 3 Tablespoons Calvados or brandy
- Salt and fresh ground pepper
Creamy Truffle-Scented White Bean Soup
By KrissyW330
Heat olive oil in a large saucepan over medium-high heat
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 tablespoon bottled minced roasted garlic
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons chopped fresh rosemary
- 2 cups organic vegetable broth (such as Swanson Certified Organic)
- 2 (19-ounce) cans cannellini beans or other white beans, rinsed and drained
- 2 tablespoons fresh lemon juice
- 1 teaspoon truffle oil
Lemony Chicken Saltimbocca
By KrissyW330
1. Sprinkle the chicken evenly with salt
- 4 (4-ounce) chicken cutlets
- 1/8 teaspoon salt
- 12 fresh sage leaves
- 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
- 4 teaspoons extra-virgin olive oil, divided
- 1/3 cup fat-free, lower-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1/2 teaspoon cornstarch
- Lemon wedges (optional)
Lunch-Week 1-Boxer's Beet Juice with Horseradish
By KrissyW330
Elizabeth Falkner from Citizen Cake and Orson in San Francisco loves having juice in the morning, because she feels...
- 1 small red beet (6 ounces), scrubbed but not peeled, cut into large chunks
- 1 celery rib, cut into 3-inch lengths
- 1 pound Granny Smith applehalved, cored and cut into large chunks
- One 1/4- to 1/2-ounce piece of horseradish, peeled, or 1 to 2 teaspoons prepared horseradish
- 1/2 tablespoon rosemary leaves
- 1 tablespoon fresh lemon juice
- Pinch of salt
Potato Gratin
By KrissyW330
Preheat an oven to 350°F
- 2 * 2 cups heavy cream
- 2 * 2 eggs
- 1 1/4 * 1 1/4 tsp. salt
- 1/4 * 1/4 tsp. freshly ground pepper
- 1/4 * 1/4 tsp. freshly grated nutmeg
- 6 * 6 large russet potatoes, peeled and cut
- crosswise into 1/16-inch-thick slices
- 4 * 4 oz. Gruyère cheese, shredded
- 1 * 1 Tbs. chopped fresh flat-leaf parsley
Breakfast-Pomegranate-Banana Smoothie
By KrissyW330
In a blender, combine the chilled nonfat yogurt with the pomegranate juice
- 2 cups plain nonfat yogurt, well chilled
- 2 cups pure pomegranate juice (fresh squeezed or bottled fresh), well chilled
- 2 large bananas, thickly sliced crosswise