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Recipes
De la cota butternut pasta
By twironen
make one inch cubes of squash and roast on a pan with olive oil and salt on 400 until it's soft in a skillet, saute...
- make one inch cubes of squash and roast on a pan with olive oil and salt on 400 until it's soft
- in a skillet, saute 4 cloves of garlic in butter (good amount) and some olive oil and sage and sauté until you smell garlic, add 1/2 cup of chicken stock, 1/2 cup of lactaid squash and a bunch of parmesan and sauté for like 5 mins.
- Add to cooked Pashta with some black pepper
Butternut Squash Crab Bisque
By twironen
Carmelize Onions in butter and olive oil Saute Garlic Add 2 x Butternut Squash and 1 x Sweet Potato cubed with vege
- 4 Onions
- 4 Garlic Cloves
- 2 Butternut Sqaush
- 1 Sweet Potato
- Vegetable stock to cover
- sage
- black pepper and salt
- cream
Ginger Sauteed Spinach
By twironen
This is a great, simple side dish if you are cooking a meal with spices common in India or Sri Lanka
- 8 oz Fresh Spinach
- 2 Tb Sunflower or Peanut Oil
- 2 Cloves Garlic, diced
- 1 inch of Fresh Ginger, grated
- 1/4 tsp of Cumin Seeds
- 1/4 tsp Chili Powder
- 1 tsp Garam Masala
Tortellini and Spring Vegetable Salad
By twironen
Bring a pot of water to a boil, salt
- 1 package fresh pesto or cheese tortellini
- 1 pound asparagus, trimmed and cut into 2-inch spears
- 1 cup shelled peas (fresh or frozen)
- 3 cups fresh spinach
- 4 radishes, sliced
- 1 tablespoon fresh chives, chopped
- 1/4 cup pine nuts
- Herb and garlic goat cheese (about 5 ounces)
- 1 tablespoon red wine vinegar (or a squeeze of lemon juice)
- 1/4 cup olive oil
- salt and pepper
Quinoa with Roasted Brussel Sprouts & Carrots, Kale and Bacon
By twironen
Cook Quinoa, Cook Bacon (then cut bacon into small pieces) Meanwhile, saute leeks in olive oil over medium low unt...
- For Dressing:
- 1 Cup Quinoa
- 2 Cups Water
- 1/2 Cup of Chicken Stock
- 4 Carrots, Peeled
- 1/2 Brussel Sprouts
- 1/2 Pound Bacon
- 1 Bunch of Kale
- 1 Can of Butter Beans or Cannellini Beans
- Olive Oil
- Salt & Pepper
- 1 Leek, Diced
- 2 Tbs Sherry Vinegar
- 3 Tbs Olive Oil
- 1 Tbs Sugar
- 1 Tbs Mustard
- Salt & Pepper
Lentil Soup
By twironen
In a large pot heat up oil to medium and saute carrots, onions, garlic, and celery for 5 minutes
- 32 oz of chicken or vegetable broth
- 16 oz of water
- 14 oz can of crushed tomatoes
- 3 tbs of olive oil
- 2.5 cups dry small lentils
- 1/2 lb carrots, diced
- 2 yellow onions, diced
- 2 cloves garlic, diced
- 4 celery stalks, diced
- 2 handfuls of fresh spinach, chopped
- 1 tsp thyme
- 2 bay leaves
- 1 tsp red pepper flakes
- salt & pepper to taste
- parmesan for serving
pasta with butternut squash, sage, and pine nuts
By twironen
Heat the oven to 375°. Cut the butternut squash in half and scoop out the strings and seeds the middle cavity
- 1 medium butternut squash
- 1 small sweet onion, peeled and diced
- 3 cloves garlic, minced
- Olive oil
- Salt and pepper
- 1/2 cup fresh sage leaves
- 1 pound farfalle pasta
- 3/4 cup pine nuts, toasted
- 4 ounces high quality Parmesan, shredded or shaved (about a cup total)
Rosemary Roast Potatoes
By twironen
Preheat oven to 400 degrees
- 5 Medium Thin Skinned Potatoes (red or new preferably)
- 3 Tb of Olive Oil
- 1 tsp of Rosemary
- 1 tsp of Sea Salt
- 1/2 tsp of Black Pepper
Chicken Marsala
By twironen
Mix flour, pepper, salt and oregano in a bowl
- Ingredients: Serves 5
- 1.5 lbs of Chicken Breasts, cut 1/2 inch thick
- 16 oz of Sliced Mushrooms
- 1 1/4 cups of Dry Marsala Wine
- 1 Cup of All-Purpose Flour
- 1/2 tsp of Black Pepper
- 1/4 tsp of Salt
- 1/2 tsp of Oregano
- 2 tb of Butter
- 4 tb of Olive Oil
Beef Bourguignon with Barley
By twironen
Prepare the beef and the vegetables
- Ingredients: Serves 6
- 3 lbs of Chuck or Round Beef Roast, trimmed of fat and cut into 2”x2” cubes
- 2 Medium Yellow Onions, diced
- 3 Cloves of Garlic, diced
- 2 Carrots, chopped
- 2 Celery Stalks, chopped
- 1 lb of White Mushrooms, sliced thin
- 1/2 Bottle of Full Bodied, Earthy Red Wine
- 5 Cups of Beef Broth
- 2 Tb of Flour
- 1/2 Cup of Olive Oil
- 1/2 Stick of Butter
- 2 Bay Leaves
- 1/2 tsp of Thyme
- Salt and Pepper to Taste
- 3/4 Cup of Barley