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Recipes
WHOLE*YUCK*Baked Whole Fish in Garlic-Chili Sauce
By Unblond1
I started to make this with a whole red snapper I bought at Tarinis then when I took the fish out of the fridge and...
- FISH:
- 4 servings
- 1 whole red snapper or gray mullet, OR 2 or more whole rainbow trout or tilapia, fresh or frozen
- generous handful fresh coriander
- handful fresh basil
- lemon or lime slices or wedges for serving
- MARINADE/SAUCE:
- 4 Tbsp. oyster sauce
- 4 Tbsp. soy sauce
- 2 Tbsp. sherry (my addition)
- 3 - 4 cloves garlic, minced or pressed
- 2 tbsp. minced fresh ginger
- 2 - 3 green onions, finely sliced on the diagonal
- 1 Tbsp. fish sauce
- 2 Tbsp. brown sugar
- 1 tsp. sesame oil
- 1/4 tsp. black pepper
- 1 Tbsp. lime or lemon juice + grated rind
- 1-3 red chilies, sliced, OR 2+ tsp. Thai chili sauce (adjust the amount according to how spicy you'd like your fish)
CELERIAC****Celery-Celeriac Soup - Slow Cooker
By Unblond1
14/12/13 - I liked this, Dan didn't
- CURRIED APPLES:
- 4 servings
- 2 tbsp. unsalted butter
- 2 stalks of celery, with leaves, sliced
- 1 medium leek, thinly sliced
- 1 large onion, coarsely chopped
- 1 clove garlic, minced
- 1 sweet apple, peeled, cored and cut into 1" cubes
- salt (about 1/2 tsp.) and freshly ground pepper
- 1/2 - 3/4 lb. celeriac, trimmed, peeled and cut into 1" cubes
- 1 bay leaf
- 1 sprig thyme
- 3 cups chicken broth
- 1 apple (tart or sweet) spoonable-sized cubes
- 1 tbsp. unsalted butter
- 1/4 tsp. curry powder
- 1 pinch of salt
YONANAS - Coffee Chocolate (w/Banana)
By Unblond1
1. Insert one frozen banana 2
- 2 frozen ripe bananas
- 2 oz coffee-infused dark chocolate
YONANAS - Green Lime and Lemon (w/Banana)
By Unblond1
Slightly thaw your frozen fruit prior to putting through your yonanas maker
- 2 frozen over-ripe bananas
- 1/2 cup frozen lime
- 1/2 cup frozen lemon
- 1/2 cup frozen avocado
- 1 cup frozen baby spinach
- 3/4 cup frozen green grapes
CHILI****Chef Meg's Slow Cooker Vegetarian Chili - 5 Points
By Unblond1
This was very good, for both
- 2 teaspoons extra virgin olive oil
- 1/2 large red onion, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 1 clove garlic, chopped
- 1 bell pepper, diced
- 1 tablespoon dark chili powder
- 1 teaspoon ground cumin
- 1/8 teaspoon red pepper flakes (this and the chili powder are perfect amount of heat - don't increase this)
- 1 (14-ounce) can fire-roasted tomatoes
- 1 can black beans, rinsed and drained
- 6 ounces butternut squash, peeled and diced (about 1 1/2 cups)
- 1/2 cup chicken or vegetable stock
VEGGIE****Brown Basmati with Asparagus, Scallions and Hot and Sour Sauce
By Unblond1
GREAT LUNCH! Add a bit of leftover chicken and it would make a great dinner too
- SAUCE:
- Serves 1
- 1/4 cup brown basmati rice
- 1/2 cup water or chicken broth
- 1 tbsp. dried shallots
- 8 spears asparagus (cut into 1 inch pieces) OR 1 cup Broccoli florets or leftover roasted baby bok choy
- 1 oz. baby spinach
- 2 green onions, sliced
- 2 tbsp. fresh basil chiffonade
- 2 tbsp. chopped fresh parsley and/or cilantro
- 1 tbsp. toasted sesame seeds (white and black, mixed)
- 1 tbsp. soy sauce
- 1/2 tbsp. rice vinegar
- 1/2 tbsp. sweet chili sauce
- 1/2 tsp. hot chili oil
- 1/2 tsp. sesame oil
- 1/2 tsp. minced garlic
- 1/2 tsp. grated ginger
CHOPS*****Pork Chops with Dijon and Italian Dressing
By Unblond1
My go-to pork chop recipe
- 2 boneless butterfly pork loin chops from Tarini's, halved (about 12 ounces) OR
- 2 bone-in chops from Tarini's (about 22 ounces, with bone)
- 1/2 tablespoon EVOO
- 1/2 medium onion, thinly sliced - optional
- 1 clove garlic, minced
- 2 tbsp. Dijon
- 2 tbsp. Kraft reduced-calorie Italian dressing
- 1/4 cup (slow cooker) or 1/2 cup (skillet) chicken broth, or more as needed
POACHED****Mario Batali's Eggs in Hell
By Unblond1
I liked this very much. Even with the jalapeno and a generous pinch of hot pepper flakes, it wasn't too hot
- 1 tablespoon extra-virgin olive oil
- 1/2 medium onion coarsely chopped, red or yellow
- 1 leek, thinly sliced
- 1 - 2 cloves garlic, thinly sliced
- 1 - 2 jalapeño peppers, minced
- 1/4 teaspoon hot chile flakes
- generous pinch each dried basil, oregano and fennel seed
- 1 can fire-roasted tomatoes
- 1 tbsp. tomato paste
- 6 large eggs
- 1 tablespoon grated Parmigiano Reggiano or Pecorino for each serving
- Shredded basil
- Salt and pepper
PARSNIPS*****Maple-Glazed Roasted Parsnips w/Garlic(Actifry)
By Unblond1
17/12/16 - Great for both
- 500 grams parsnip
- 6 - 8 whole cloves peeled garlic (even a whole head wouldn't be too much)
- 1 tablespoon duck or goose fat
- 1/2 tablespoon dried parsley flakes
- 1 tablespoon maple syrup
- salt and pepper to taste
TURKEY-Herb-Roasted Turkey Breast
By Unblond1
* Preheat the oven to 450 degrees F
- 1 whole bone-in turkey breast, 2 - 2 1/2 pounds
- 1 teaspoon minced garlic
- 1/2 teaspoon dry mustard
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh sage leaves
- 1/2 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 1/2 - 1 tablespoon good olive oil
- 1/2 tablespoons freshly squeezed lemon juice
- 1/3 cup dry white wine