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Recipes
Grilled Shrimp with Cilantro, Lime, and Peanuts
By twironen
Martha Stewart inspired. Great for the summer!
- Ingredients: Serves 4
- 2 Limes
- 2 Teaspoons fish Sauce
- 1/2 Teaspoon sugar
- 1 Pound jumbo shrimp, shells on
- 2 Teaspoons olive oil
- Salt & Pepper to taste
- 1 1/2 Cups coarsely chopped fresh cilantro
- 1/2 Cup of Unsalted Peanuts
- 2 Scallions, finely chopped
Pumpkin Pie
By twironen
Prep Time: 10 Min Cook Time: 1 Hr Ready In: 1 Hr 10 Min Servings (Help) USMetricCalculate Original Recipe Yield...
- 1 (9 inch) unbaked deep dish pie crust
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
- 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
Chicken Stew with Kale
By twironen
Preheat the oven to 350 degrees F
- 3 boneless, skinless chicken breasts
- 5 medium mixed potatoes; diced (I used Yukon gold, red and purple)
- 1 teaspoon fresh thyme
- 4 tablespoons olive oil
- Kosher salt
- freshly cracked black pepper
- 2 tablespoons olive oil
- 1 medium onion; chopped
- 1 large shallot; minced
- 2 carrots; peeled and diced
- 6 cups chicken stock
- 2 sprigs fresh thyme
- 2 tablespoons Parmesan cheese; finely grated
- 5 cups chopped kale
- 15-ounce can cannellini beans; drained
- salt and pepper to taste
Cod with Champagne Butter Sauce
By twironen
Prepare Sauce: Boil Shallots in Champagne until reduced to about 1/4 of a cup
- Fish:
- 4 Cod Filets
- Olive Oil
- 1/2 teaspoon Curry Powder
- 1/2 teaspoon taragon
- Fresh Parsley, 1 bunch chopped
- Salt
- 1 clove Garlic, Chopped
- Sauce:
- 2 Cups of Champagne
- 1/4 Cup of Butter
- 1 Shallot, Diced
- Salt
- Pepper
Cannellini Bean Soup
By twironen
Soak Beans overnight. Saute shallots and leeks for 5 mins then add celery and carrots
- 2 * 2 shallots, finely chopped
- 2 * 2 carrot, finely chopped
- 2 * 2 sticks celery, finely chopped
- 2 * 2 leeks, finely chopped
- 2 * 2 tablespoon olive oil
- 2 * 2 tablespoon butter
- 2 * 2 Containers of Chicken or Vegetable Stock
- 2 * 2 bay leaves
- 1/2 * 1/2 teaspoon dried oregano
- 2 * 2 Cups of Dry Cannellini Beans
- 1/2 * 1/2 teaspoon dried parsley
- 1/2 * 1/2 teaspoon dried thyme
- * salt and pepper to taste
Roasted Squash and Arugula Salad with Pecans, Bacon, and Goat Cheese
By twironen
Preheat oven to 375°F. Toss the pecans with a little canola oil and sea salt, and roast until fragrant, about 7 t...
- 1/2 cup pecans
- neutral oil such as canola
- flaky sea salt such as Maldon
- 1-2 pound butternut squash
- 1/2 pound of applewood smoked turkey bacon
- 1/2 cup slivered shallots
- 3 tablespoons sherry vinegar
- 7-ounce bag arugula
- several sprigs fresh thyme
- 8-ounce package goat's cheese
Moroccan Stew
By twironen
* Heat oil in a heavy medium pot over medium-high heat until it shimmers
- Good served over quinoa!
- 1/4 * 1/4 cup olive oil
- 1/3 * 1/3 cup blanched whole almonds
- 1 * 1 medium red onion, halved and thinly sliced
- 1 * 1 tablespoon tomato paste
- 1 * 1 teaspoon paprika
- 1 * 1 teaspoon ground cumin
- 1/2 * 1/2 teaspoon ground ginger
- 1/8 * 1/8 teaspoon cinnamon
- 1/4 to 1/2 * 1/4 to 1/2 teaspoon hot red-pepper flakes
- 2 * 2 cups chicken stock or reduced-sodium broth
- 1/2 * 1/2 lb skinless boneless chicken thighs, cut into 1-inch chunks
- 2 * 2 medium carrots, sliced diagonally 1/4-inch thick
- 1 * 1 medium white turnip, peeled and cut into 8 wedges
- 1 * 1 (15- to 19-oz) can chickpeas, rinsed and drained
- 2/3 * 2/3 cup pitted prunes, halved
Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro
By twironen
# Bring a pot of water to a boil
- # 4 ounces medium flat rice noodles
- # 2 tablespoons vegetable oil
- # 1/2 head Chinese cabbage (about 1 1/2 pounds), shredded (8 cups)
- # 8 ounces ground pork
- # 3 garlic cloves, minced
- # 1 tablespoon finely grated peeled fresh ginger
- # 4 scallions, white and pale-green parts separated, thinly sliced on the bias
- # 2 tablespoons Asian fish sauce (importfood.com)
- # 2 teaspoons Asian chili sauce, such as Sriracha (importfood.com)
- # 1 to 2 tablespoons soy sauce
- # 1/4 cup chopped fresh cilantro
- # 2 limes, halved
- # Cilantro sprigs and lime wedges, for garnish
Hangar Steak with Mushrooms and Red Wine Sauce
By twironen
Preparation Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat
- Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 12 ounces assorted mushrooms, torn or cut into large pieces
- Kosher salt, freshly ground pepper
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1 1/2-pound hanger steak, trimmed, pounded to 1/2" thickness
- Coarsely cracked black pepper
- 3 garlic cloves, lightly crushed
- 1 6" sprig rosemary
- 1 cup dry red wine
- 3/4 cup low-salt chicken stock
- 2 tablespoons chopped fresh tarragon
- Read More http://www.bonappetit.com/recipes/quick-recipes/2011/10/hanger-steak-with-mushrooms-and-red-wine-sauce#ixzz1d9kUqG1q
Classic Coleslaw Recipe
By twironen
Whisk all ingredients in a medium bowl to blend
- ngredients
- 2/3 cup mayonnaise
- 1/4 cup minced onion
- 3 tablespoons minced dill pickle plus 2 tablespoons pickle brine
- 2 tablespoons distilled white vinegar
- 1 tablespoon prepared white horseradish
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon celery seeds
- 1/2 teaspoon freshly ground black pepper
- Read More http://www.bonappetit.com/recipes/2011/07/classic-coleslaw-dressing#ixzz1d9mzzTKR