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Recipes
Broiled Swordfish
By CathyD
To freshen fish: place in cold water with 1 Tablespoon lemon juice and 1 1/2 teaspoon salt
- 1 1/2-2 in thick swordfish steak
- 2 cups sliced onions
- 1 sliced carrot
- 1/4 cup olive oil
- 6 cups iceburg lettuce - cut thin
- 1 cup Fresh spinach leaves
- 2 large cloves garlic, smashed and chopped
- 1/4 teaspoon fennel
- 1/2 teaspoon oregano
- 1/4-1/2 teaspoon salt & pepper
- 1/2 cup wine or 2/3 cup white vermouth
- 2 cups tomatoes (peeled, seeded and juiced fresh tomatoes
Chakchouka (Shakshouka)
By CathyD
Heat the olive oil in a skillet over medium heat
- 3 tablespoons olive oil
- 1 1/3 cups chopped onion
- 1 cup thinly sliced bell peppers, any color
- 2 cloves garlic, minced, or to taste
- 2 1/2 cups chopped tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 hot chile pepper, seeded and finely chopped, or to taste
- 4 eggs
Black-Eyed Pea Salad
By CathyD
Recipe courtesy Ed Wilson, owner of Wilson's Holy Smoke BBQ in Fairfield, CT
- Black-eyed pea salad:
- 1 (#10 can) black-eyed peas, rinsed and drained
- 1/2 red bell pepper, seeded and finely chopped, optional
- 1/2 green bell pepper, seeded and finely chopped, optional
- 1/2 to 1 small or medium red onion, chopped
- 1 clove garlic, peeled and finely minced
- 3/4 cup chopped flat-leaf Italian parsley
- 1/2 fresh jalapeno, very finely minced
- Salad dressing:
- 1/4 cup olive oil
- 1/4 cup canola oil
- 1/3 cup red wine vinegar
- 1 tablespoon whole-grain mustard
- 1 tablespoon brown mustard
- 1/2 tablespoon salt
- 1/2 tablespoon ground black pepper
Bachelor Dog Treats
By CathyD
From: Sherry Yard, from her LA Weekly blog
- From: Sherry Yard.
- Yield: About 3 dozen small cookies
- 4 eggs, divided (2 for the dough, 2 for the wash)
- 1 ounce vegetable oil
- 1 tablespoon honey
- 8 ounces chicken stock
- 10 ounces whole wheat flour
- 5 ounces all purpose flour
- 3 ounces cornmeal
- 1 cup peanut butter
Mini Peppers Filled with Goat Cheese and Asparagus
By CathyD
For easy entertaining, set out this elegant, quick appetizer created by Sunset reader Priti Malhotra of Los Gatos,...
- 8 sweet mini peppers or gypsy peppers, stemmed, cut in half lengthwise, and seeded
- 8 ounces asparagus spears, ends trimmed, chopped
- 2 tablespoons extra-virgin olive oil, divided $
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh rosemary leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- Pinch red chile flakes
- 1/2 cup fresh goat cheese
Braised Greens with Dried Fruit and Nuts
By CathyD
1. Wash greens in several changes of water
- 1/2 pound (about 5 cups) fresh greens (mustard greens, Swiss chard, kale, or napa cabbage or a mix)
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1/4 cup raisins
- 1/4 cup chopped dried apricots
- 1/4 cup pine nuts
- 1/4 cup slivered almonds
- 2 cubes vegetable bouillon
- 1/4 cup dry white wine
- 1 cup hot water
- 1 teaspoon salt
- 10 grinds black pepper
Braised Chicken Thighs With Bell Peppers, Olives and Tomatoes
By CathyD
This used what I have on hand, it has been tweaked a bit from the original recipe in Martha Stewart Living, March 2...
- 1 tablespoon extra virgin olive oil
- 1 1/2 lbs boneless skinless chicken thighs
- kosher salt, to taste
- fresh ground black pepper, to taste
- 2 yellow bell peppers, seeds and ribs removed, thinly sliced lengthwise julienne-style
- 2 red bell peppers, seeds and ribs removed, thinly sliced lengthwise julienne-style
- 1 medium onion, thinly sliced (about 3/4 cup)
- 10 garlic cloves, crushed with the flat side of a knife blade
- 28 ounces canned whole tomatoes or 28 ounces crushed tomatoes
- 1/4 cup Spanish olives, pitted and quartered
- 1 dried bay leaf
- 1 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/2 cup water
- salt, to taste
- black pepper, to taste
Lemon Chicken Thighs
By CathyD
Preheat oven to 425F. Rinse chicken thighs and pat dry
- 12 cleaned and trimmed chicken thighs (skin on, bone in)
- 1/2 teaspoon coarse salt
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 1/2 cups fresh lemon juice (about 12 lemons)
- 2 tablespoons red wine vinegar
- 8 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 2 tablespoons dried oregano
- 1/4 cup chopped parsley (optional)
- 1 baguette, sliced into 1-inch rounds
Pomegranate Roasted Leg of Lamb
By CathyD
1. Preheat oven to 350F. 2
- 1/2 cup fresh pomegranate juice
- 3 tablespoons balsamic vinegar
- 3 garlic cloves, finely chopped
- 1 tablespoon Olive oil
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons coarsely grated onion
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 to 4 1/2 pounds boneless leg of lamb, rolled and tied
- Pomegranate seeds, optional
Red Chile Salsa
By CathyD
Recipes & Menus | recipes Red Chile Salsa Makes about 1 1/4 cups PREP TIME: 15 minutes TOTAL TIME: 15 minute
- 1 tablespoon olive oil
- 1 2-ounce package dried ancho chiles, stemmed, seeded, coarsely torn
- 3 garlic cloves, sliced
- 2 tablespoons honey
- 1/4 teaspoon ground cinnamon