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Recipes
Lemon-Glazed Banana Scones with Crystallized Ginger
By Margannl
Crystallized ginger and lemon zest complement the assertive banana flavor in these scones
- For the scones
- 9 oz. (2 cups) unbleached all-purpose flour; more as needed
- 1/4 cup granulated sugar
- 2-1/4 tsp. baking powder
- 1 tsp. finely grated fresh lemon zest
- 3/8 tsp. table salt
- 2-3/4 oz. (5-1/2 Tbs.) cold unsalted butter, cut into pieces
- 1 small ripe (but not mushy) banana, cut into 1/4-inch dice (1/2 cup)
- 1 Tbs. minced crystallized ginger
- 3/4 cup plus 2 Tbs. heavy cream; more for brushing
- Coarse white sanding sugar (optional)
- For the glaze
- 3 oz. (3/4 cup) confectioners’ sugar
- 1-1/2 Tbs. fresh lemon juice
- 1/2 oz. (1 Tbs.) unsalted butter, softened
- Pinch table salt
Salmon with Spicy Cucumber-Pineapple Salsa
By Margannl
Any way you slice it, the versatile Kirby cuke is a must-have
- tablespoons fresh lime juice (from 1 lime)
- 1 tablespoon honey
- 2 tablespoons vegetable oil
- 2 Kirby cucumbers, finely diced
- 1 cup finely diced fresh pineapple (about of a whole pineapple)
- 2 scallions, thinly sliced
- 1 jalapeno chile (ribs and seeds removed), minced
- 1/4 cup fresh basil leaves, chopped
- coarse salt and ground pepper
- 4 skin-on salmon fillets (6 to 8 ounces each), patted dry
Vegetarian Black-Bean Chili
By Margannl
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise
- 2 carrots, thinly sliced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 cans (19 ounces each) black beans, rinsed and drained
- 1 can (28 ounces) crushed tomatoes
- 1 package (10 ounces) frozen corn kernels, thawed
Sesame Beef and Snap Peas
By Margannl
A drizzle of chili sauce gives the tangy sauce in this dish a touch of heat while toasted sesame seeds and sesame o...
- 1 lb. flank steak or skirt steak, cut into thin strips
- 1 Tbs. plus 1 tsp. reduced-sodium soy sauce
- 1 Tbs. plus 1 tsp. Asian sesame oil
- Kosher salt
- 1 Tbs. ketchup
- 2 tsp. rice vinegar
- 1 tsp. granulated sugar
- 1 tsp. Asian chili sauce (like Sriracha)
- 2 tsp. sesame seeds, toasted
- 3 Tbs. canola or peanut oil
- 3 Tbs. finely chopped ginger
- 10 oz. sugar snap peas, ends trimmed
- 1 tsp. cornstarch
Chinese Egg Noodles with Five-Spice Pork
By Margannl
If you've never gone looking for them, you might be surprised to learn that fresh Chinese egg noodles are available...
- 1/3 cup salted peanuts
- 1/4 pound bacon (3 to 4 thick slices), cut in thin strips
- 2 medium cloves garlic, coarsely chopped
- 1 2-inch piece ginger, coarsely chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup canola or peanut oil
- 3/4 pound ground pork
- 1/2 teaspoon five-spice powder
- 3 scallions, trimmed and sliced (white and green parts kept separate)
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Asian sesame oil
- 2 teaspoon white vinegar
- 1 teaspoon granulated sugar
- 3/4 pound fresh Chinese-style egg noodles
Grilled Chicken and Summer Squash Salad
By Margannl
Grilled chicken breasts, summer squash, and baby arugula meet a spicy lime-cilantro dressing in this fresh take on ...
- 1 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt
- 3/4 cup canola oil
- 1/4 cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime)
- 1/4 cup chopped fresh cilantro leaves and tender stems
- 1-1/2 Tbs. finely grated peeled fresh ginger
- 1 Tbs. finely chopped jalapeño (seeded if you like; about 1/2 a jalapeño)
- 1 tsp. granulated sugar
- Kosher salt
- 1-1/2 to 1-3/4 lb. mixed summer squash, such as zucchini, yellow zucchini, and yellow squash, sliced 3/4 inch thick on an extreme angle (about 3 medium)
- 1-1/2 lb. boneless, skinless chicken breast halves, pounded to an even thickness
- 5 oz. baby arugula
- Freshly ground black pepper
Spaghettini with Lemon Zest and Chives
By Margannl
Remember to zest only the outer layer of the lemon skin: The white pith has an unpleasant bitter flavor
- 1 * 1 pound spaghettini, or thin spaghetti
- * Zest and juice of 1 lemon
- 1 * 1 stick butter, cut into small pieces
- 1 * 1 cup ricotta salata cheese, or Parmesan, coarsely grated
- 2 * 2 tablespoons fresh chives, or scallion greens, thinly chopped
- * Salt and pepper
Speedy Savory Biscuits
By Margannl
12 servings1. Nutrition facts Starch exchanges 1 Fat exchanges 1 Amount per serving Calories 94 Calories F
- 2 cups all-purpose baking mix
- 2/3 cup water
- 1/3 cup shredded, reduced-fat, sharp cheddar cheese
- 1 tsp. butter, melted
- 1 Tbsp. chopped fresh parsley, or 1 tsp. dried parsley flakes
- 1 tsp. garlic powder
Potato Salad
By Margannl
Step 1 In a large pot, bring potatoes to a boil in salted water over high
- Salt and pepper
- 3 pounds (8 to 10) medium red potatoes, scrubbed
- 1/2 cup mayonnaise
- 1 teaspoon grated lemon zest plus 2 tablespoons juice
- 1/2 cup finely chopped fresh chives
Grilled Shrimp Salad with Feta, Tomato, and Watermelonon
By Margannl
Ripe, in-season ingredients are the key to this summery main-course salad, so use the best tomatoes and watermelon ...
- 1-1/2 lb. raw extra-jumbo shrimp (16 to 20 per lb.), peeled (leave tail segment intact) and deveined
- 1/4 cup plus 2 Tbs. fresh lemon juice
- 1 tsp. smoked sweet paprika
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1-1/2 tsp. honey
- Vegetable oil, for the grill
- 1/2 medium head frisée, torn into bite-size pieces (4 cups)
- 3 cups small-diced seedless watermelon (about 1 lb.)
- 3 medium ripe red or yellow tomatoes, cored and cut into wedges
- 2 cups yellow cherry or pear tomatoes, halved
- 6 oz. feta, cut into small dice (1-1/4 cups)
- 30 fresh basil leaves, thinly sliced (1/2 cup)