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Recipes
ZUCCHINI****Zucchini & Parmesan Soup
By Unblond1
05/02/18 - VVG for both. I served it with croutons and a swirl of yogurt but something a bit more interesting would...
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon chopped fresh thyme leaves
- 5 cups chicken stock
- 440 g potatoes cut into pieces
- 700 g zucchini ends trimmed, thickly sliced
- 1 cup chopped fresh parsley
- 125 grams mixed baby lettuce
- 40 g shredded parmesan
- 100 g mascarpone
- small pinch of white pepper
- sea salt as needed
- Shredded parmesan, extra, to serve
- Crusty bread or croutons to serve
SQUASH*****Roasted Acorn Squash with Pecan Crumble Topping
By Unblond1
22/11/15 - This was great for both and Dan especially liked it
- TOPPING:
- 1 acorn squash, about 2 pounds, halved and seeded
- 1 teaspoon olive oil
- salt and pepper, to taste
- 1 tablespoon Becel
- 1 tablespoon maple syrup
- 1 pinch each cinnamon, freshly ground nutmeg and chipotle chili powder
- 1 or 2 leaves fresh thyme, stripped
- 25 grams flour
- 25 grams rolled oats
- 2 tablespoons Splenda brown
- 1 pinch salt
- 1/8 teaspoon each ground cinnamon, ground nutmeg and chipotle chili powder (go scant on this)
- 4 teaspoons hazelnut or almond oil
- 2 tablespoons (15 grams) finely chopped pecans
- 2 tablespoons bacon bits
ROAST - Porketta Snack
By Unblond1
Fry for a minute or two on each side, optional, and place in a dish with a bit of wine or chicken broth and cook in...
- 1 Porketta Snack from Tarinis, about 6 ounces
THIGHS-Chicken in Red Wine Vinegar Sauce - Laura Calder
By Unblond1
- 1 1/2 - 2 pounds chicken thighs, bone-in, skinless
- Salt and pepper
- 1 1/2 tablespoons unsalted butter
- 1/2 head garlic, broken into unpeeled cloves
- 1/2 cup red wine vinegar
- 1/2 pound tomatoes, roughly chopped
- 1/2 tablespoon tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh flat-leaf parsley
- 1 bay leaf
- 1/2 cup chicken stock
- Chopped fresh parsley leaves, as needed
GROUND****Turkey Sausage Gravy
By Unblond1
10/12/2016 - Updated to use turkey and pork with "sausage" spices - VVG - better than actual sausage, I think
- 4 ounces ground pork
- 8 ounces ground turkey
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. dried sage or 1 1/2 teaspoons minced fresh
- 1/2 tsp. dried thyme or 1 1/2 teaspoons minced fresh
- 1/2 tsp. dried rosemary or 1 1/2 teaspoons minced fresh
- 1/2 tsp. brown sugar
- 1/2 tsp. whole fennel seed
- 1/4 tsp. cayenne pepper (scant)
- 1/4 tsp. crushed red pepper flakes (scant)
- 1 tbsp. olive oil
- 1 tbsp. goose fat
- 1 tbsp. unsalted butter
- 3 tbsp. flour
- 1 cup chicken broth
- 1 1/2 cups milk
- pinch malden salt
- freshly ground pepper to taste
- chopped fresh parsley to serve, optional
RAVIOLI*****Pumpkin Ravioli with Gorgonzola Sauce - Cooking Light
By Unblond1
Astounding! Update 17/04/10 - Tried with a new product - PC pumpkin mezzaluna - and basil instead of sage - great ...
- 85 grams PC Sweet Pumpkin Mezzaluna
- 4 tbsp. fat-free milk - don't be tempted to double this, this is just enough as is (I know, I doubled it and threw half away the first time)
- 1 tsp. all-purpose flour
- 1/2 - 3/4 ounce blue cheese of choice
- 1 tsp. hazlenut oil
- 1 tbsp. chopped hazelnuts
- 1 tbsp. chopped salted pumpkin seeds
- 1 tbsp. fresh sage leaves - chiffonade (use basil if you don't have sage)
CHILI****White Bean and Chicken Chili - Slow Cooker
By Unblond1
01/02/14 - Made in slow cooker for the first time
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 2 garlic cloves, minced
- 14-16 oz. ground chicken
- 1/2 teaspoon salt, plus more for seasoning
- 1 tablespoon ground cumin
- 1/2 tablespoon fennel seeds
- 1/2 tablespoon dried oregano
- 1 teaspoon chili powder
- 1 1/2 tablespoons flour
- 1 can cannellini or other white beans, rinsed and drained
- 1/2 bunch (about 1/2 pound) Swiss chard or Kale, stems removed, leaves chopped into 1-inch pieces
- 1 1/2 cups frozen corn, thawed or 1/2 cup hominy grits, cooked for about 45 minutes on regular cycle in rice cooker, then drained
- 2 cups low-sodium chicken stock
- 1 piece of parmesan rind, removed before serving
- 1/8 teaspoon crushed red pepper flakes
- Freshly ground black pepper for seasoning
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh flat-leaf parsley, Optional
CROUTONS****Cobbler Topping for Pot Pie
By Unblond1
21/11/17 - an easy, mid-week topping for pot pies that doesn't require measuring, etc
- 1 tbsp. EVOO
- 2.5 ounces cubed sourdough or other suitable bread (1.5 cups)
- 2 tbsp. freshly grated parmesan or romano cheese (15 grams)
GARLIC*****Garlic Confit
By Unblond1
Nice, easy way to create roasted-style garlic that keeps in the fridge for whenever you need a clove or two
- 1 head of garlic, separated into cloves, peeled and tailed
- extra virgin olive oil to cover completely
OIL*****Paprika Oil
By Unblond1
A teaspoon added to a stew or soup gives it a nice punch
- 48 servings - serving size 1 tsp.
- 1 cup good extra virgin olive oil
- 4 tsp. sweet smoked Spanish paprika
- 2 tsp. hot smoked Spanish paprika