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Recipes
SQUASH****Butternut Squash and Cannellini Soup with Bacon - 7(2) Points
By Unblond1
I liked this quite a bit but it originally called for swiss chard added at the end and Dan didn't care or that - I'
- 2 servings
- 50 grams diced pancetta (Optional)
- 1 tablespoon EVOO
- 1/4 cup chopped onion
- 1 clove minced garlic
- 2 cups chicken broth
- 2 cups cubed butternut squash
- 3/4 cup cannellini beans, rinsed and drained
- 1/2 can fire-roasted or Aurora tomatoes or 1 cup chopped, fresh tomato
- 1 tbsp. chopped fresh rosemary or sage
FISH****Sardine Rillettes
By Unblond1
29/11/13 - Yummy for both, on crackers
- 6 servings
- Two 3 3/4 ounce (106 grams) cans of sardines, packed in olive oil, drained
- 2 1/2 ounces of Neufchâtel cheese or cream cheese (I used light)
- 1/4 cup minced shallots (or minced red onions that have soaked in lemon juice for a few minutes)
- 1-2 scallions (green onions), white and light green parts only (about 3 inches from root), halved lengthwise and thinly sliced lengthwise
- 1/4 cup lime juice or lemon juice, or to taste - I used three tbsp. of lemon which seemed about right, plus the zest
- 2-3 Tbsp minced fresh herbs such as chives, parsley, or dill - I used dill
- Pinch of cayenne or Pepper D'Espelete
- Salt and freshly ground black pepper to taste
CHEESE - Fried Halloumi Cheese
By Unblond1
Drain the halloumi and cut it into cubes; pat the cubes very dry with paper towels
- 7 - 8 ounces halloumi
- 1 1/2 tablespoons olive oil for frying, plus 1-2 tablespoons of olive oil for dressing the fried cheese
- a few generous grinds of black pepper
- big pinch of red pepper flakes
- lemon wedges, to serve (optional)
- sprigs of fresh thyme
PASTA****Mac & Cheese Soup
By Unblond1
Very good for both. I did top it with a bit of blue cheese, crumbled, but not the chives
- 6 servings
- 6 oz. Catelli Smart maccaroni
- 1/2 cup minced onion
- 1/4 cup minced celery
- 2 tbsp. becel buttery or unsalted butter
- 1/4 cup flour
- 1/2 cup dry white wine
- 2 cups chicken broth
- 1 tsp. dry mustard
- 1/8 tsp. ground nutmeg
- 1/8 tsp. cayenne pepper
- 2 cups 1% milk
- 6 oz. shredded sharp cheddar cheese (or blend of available cheeses)
- 1 Tbsp. fresh lemon juice
- salt to taste
- 1/4 cup crumbled blue cheese
- 2 Tbsp. minced fresh chives
OIL - Chili Lemongrass Oil
By Unblond1
This fragrant lemongrass-infused oil has a slight hint of spice to kick it up a notch
- 1 stalk lemongrass
- 1/3 cup (75 mL) vegetable oil
- 3 fresh red finger chili peppers, sliced
- 4 cloves garlic, smashed
NOODLES****Udon Noodle Bowl
By Unblond1
26/02/15-VVG for me. I didn't really do it justice because I'd made it for dinner at the same time as making Dan's ...
- 2 oz. fresh Udon noodles
- 1 packet instant Miso soup mix (Miyasaka Jozo Co.)
- 1 1/2 cups chicken broth
- 1/2 teaspoon hot sesame oil
- 1 large egg
- 2-3 oz. frozen cooked shrimp (or other protein of choice)
- 2 heads baby bok choy, separated
- 2 shiitake mushrooms, thinly sliced
- 2 green onions, sliced on the bias
- 1/2 fresh Thai chili, finely minced (I didn't try this the first time but it could handle it)
- 2 slices ginger root, peeled and thinly julienned
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- chopped fresh basil, mint or coriander for garnish
- Shichimi Togarashi, to serve
PARSNIP*****Roasted Parsnips and Carrots with Mustard Vinaigrette
By Unblond1
We both love this every time! 25/09/10 - Served with a roasted chicken and Andria even liked it (Chris and Dan a
- VINAIGRETTE:
- 8 oz. parsnips - cut into coins on the diagonal
- 8 oz. carrots - cut as parsnips
- 1 tbsp. EVOO
- Salt and freshly ground pepper
- 1 tbsp. EVOO
- 2 tsp. Sherry vinegar
- 2 tsp. whole grain mustard
- 1 tsp. sugar or honey
- chopped fresh parsley - optional
CASSEROLE****Chicken Paprikash
By Unblond1
Be sure to serve with homemade spaetzle - Dan loved!
- 3 servings
- 1 tbsp. EVOO
- 1/4 large onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 large clove garlic, thinly sliced
- 1 tomato, seeded and finely diced
- 2 tsp. Spanish smoked paprika
- 1 tbsp. flour
- 1 cup chicken broth
- 1 bay leaf
- 3 - 4 thyme sprigs or pinch of dried thyme
- 1 small pinch cayenne
- salt and pepper
- 1 boneless skinless chicken breast, about 7 - 9 ounces, cut into thin strips
- 2 tbsp. chopped fresh parsley
- 2 tbsp. low-fat sour cream or yogurt
LENTIL****Cream of Lentil Soup with Chorizo Croutes
By Unblond1
12-12-16 - Good for both and easy to make
- 1 cup du Puy lentils
- 1 carrot, chopped
- 1 onion, sliced
- 1 clove garlic
- 1 bay leaf
- 1 fresh thyme sprig
- 4 cups chicken stock
- Kosher salt and freshly ground black pepper
- Lemon juice
- 2 tablespoons olive oil
- TO SERVE: (for each 3-serving portion)
- 1/4 (63 grams) PC Mild chorizo sausage, thinly sliced
- 1 ounce crumbled feta, to garnish
- handful of homemade croutons, to garnish