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Recipes
POPCORN****Bloody Mary Popcorn
By Unblond1
10/03/17 - I liked this. Dan tasted it and said he'd try it sometime as well
- For Powder (8 tablespoons):
- 1/4 cup tomato powder (not having that, I used two packets of Lipton Tomato Cup-a-Soup with croutons. I sifted the mixture through my hands to remove the few croutons and proceeded with the rest of the recipe)
- 1 tablespoon celery salt
- 1 1/2 tablespoons Worcestershire powder
- 1 tablespoon lemon pepper seasoning (without salt)
- 1/4 teaspoon cayenne
- For the Popcorn (1 serving):
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 50 grams Orville Redenbacher's popcorn or Mushroom Popcorn, popped
- 1 - 2 teaspoons Bloody Mary Powder mix
Laura Calder's Greco-Norman Apples
By Unblond1
* *Preheat* the oven to 425ºF
- 1 tablespoons Calvados or Cognac
- 2 Tbsp dark raisins
- 2 Granny Smith apples
- 2 teaspoons butter
- 1 teaspoon sugar
- A sprinkling of cinnamon
- 2 heaping Tbsp fresh goat cheese (about 2 ounces)
- 2 Tbsp pine nuts, toasted
- 2 Tbsp honey, warmed to runny consistency if necessary
SAUSAGE - Sausage Gravy
By Unblond1
Fry the sausage meat in a skillet, breaking it up as you go, until it is crispy and has rendered it's fat
- 1 package Maple Leaf sausage meat, in the roll
- 3 tablespoons flour
- pinch of dried thyme
- 2 cups 2% milk
- pinch of salt, if needed
- lots of freshly ground black pepper
- pinch of grated fresh nutmeg
SEAFOOD****Ginger-Shrimp Brown-Rice Bowl
By Unblond1
20/02/15-This was good for both
- 1/2 rice-cooker cup brown rice [short-grain, not basmati] (6 tablespoons)
- pinch of salt
- 1 tbsp honey
- 1 tbsp soy sauce
- 4 tsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp sambal or to taste
- 1/2 ripe, firm avocado
- 6 oz. frozen raw medium peeled shrimp, tails removed
- up to 1 tbsp olive or mustard seed oil
- 1 tbsp finely grated or minced fresh ginger
- 1/3 cup crumbled light feta (30 grams)
- 2 tbsp chopped cilantro
SEA BASS - Seared Chilean Sea Bass with Puttanesca Sauce
By Unblond1
SAUCE: Heat up a sauté pan and add the olive oil
- FISH:
- 1 x 6 - 8 ounce piece of sea bass, skinless
- 1 teaspoon olive oil
- salt and pepper to taste
- pinch of fennel pollen
- SAUCE:
- 1 tablespoons EVOO
- 1 shallot, thinly sliced
- 4 canned flat anchovies, coarsely chopped
- 2 cloves garlic, chopped or thinly sliced
- 1 cup halved cherry tomatoes, different colours if you have 'em
- 1 jarred piquillo pepper, sliced or chopped
- 1/4 cup oil-cured black and pimento-stuffed green olives, chopped (about 8 of each)
- 1 1/2 tablespoons capers, drained
- 1/4 teaspoon crushed red pepper
- 2 - 3 sprigs of thyme, removed before serving
- 2 tablespoons Italian parsley, chopped
- salt and pepper to taste
- freshly grated parmigiano reggiano, to serve
SEAFOOD-Sweet and Spicy Shrimp with Rice Noodles
By Unblond1
1. Combine first 4 ingredients in a medium bowl, stirring well with a whisk
- 1/2 tablespoon rice vinegar
- 2 teaspoons honey
- 1/2 tablespoon sambal oelek
- 1/2 tablespoon lower-sodium soy sauce
- 6 ounces peeled and deveined medium shrimp
- 2 ounces uncooked flat rice noodles (pad thai noodles)
- 1 tablespoon coconut or peanut oil
- 2 tablespoons chopped cashews or peanuts
- 1/2 tablespoon thinly sliced garlic (2 cloves)
- 1 teaspoon chopped peeled fresh ginger
- 1 green Thai or jalapeno chile, halved or quartered lengthwise
- 1/2 medium onion, red or white, cut into strips or 3 or 4 shallots
- 1 sweet pepper, cut into strips
- 1/2 cup matchstick-cut carrot
- 1/4 teaspoon salt
- 1/2 cup frozen edamame, thawed
- freshly chopped cilantro and lime wedge to garnish
- 1/2 cup snow peas, trimmed, optional
- 1/2 cup fresh bean sprouts, optional
TENDERLOIN****Pork Sticks (Actifry)
By Unblond1
18/12/16 - Great for both
- 12-15 ounces pork tenderloin, trimmed and cut into thin strips 1" long x 1/3" wide (freeze slightly for ease of cutting)(one average-sized tenderloin)
- 7 teaspoons oyster sauce or
- 1 tablespoon black bean sauce with 1 tablespoon hoisin sauce (I did this variation)
- 4 1/2 teaspoons soy sauce
- 1 teaspoon sugar or honey (optional - didn't use)
- pinch of red pepper flakes (my addition)
- needs NO added salt
- 1/2 teaspoon each canola and sesame oil
SPAGHETTI****Torta di Pasta (Spaghetti Pie)
By Unblond1
The pancetta, herbs, onions, garlic and red pepper flakes are my addition
- 4 Servings
- 4 ounces spaghetti
- 2 tbsp. oil-packed sun-dried tomatoes, drained and chopped
- 1 tablespoon olive oil
- 2 oz. pancetta, finely diced
- 2 - 3 tbsp. finely minced onion or shallot
- 2 cloves garlic, minced
- pinch red pepper flakes
- 2 large eggs
- salt and freshly ground black pepper
- 1/2 oz. grated Parmesan
- 2 1/2 oz. grated fontina or emmenthal or gruyere or other soft melting cheese - I used a combination of Sartori Merlot and Tre Stelle Montassio
- fresh herbs to taste - thyme, oregano, basil chiffonade - I forgot everything except the basil!
- 1 tablespoon unsalted butter
DUCK*****Confit Duck Legs - King Cole Brand
By Unblond1
27/03/16 - VVG for both, served over polenta as below, for Easter Dinner for Dan and I
- (280 grams total)
- Nutrition Facts per 1/3 Serving / 95 grams
- Amount Per Serving
- Calories 255.4
- Total Fat 19.6 g
- Saturated Fat 5.9 g
- Polyunsaturated Fat 0.0 g
- Monounsaturated Fat 0.0 g
- Cholesterol 93.3 mg
- Sodium 275.1 mg
- Potassium 0.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 18.7 g
COD*****Baked Cod with Tomatoes
By Unblond1
This was super. I had it for lunch
- 2 SERVINGS
- 1 - 6 oz. Cod fillet, halved
- 1 tbsp all purpose flour
- 1 tbsp olive oil
- 2 - 3 heaping tablespoons of roasted cherry tomatoes with garlic and basil, including the oil clinging to them (or 1/2 cup halved cherry tomatoes)
- 8 pitted black olives (I didn't use these the first time, but try them)
- 2 tbsp. drained capers (ditto)
- grated rind of 1/2 lemon (ditto)
- 2 tbsp. panko
- 5 grams (1 tbsp.) grated parmesan
- salt and pepper