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Recipes
CANNELLINI****Tuscan Kale and Cannellini Soup - Slow Cooker
By Unblond1
16/12/13 - Very good for both and easy to throw together
- 4 servings
- 2 ounces diced pancetta, hot or mild (my addition)
- 1 medium onion -- chopped
- 1 leek, thinly sliced
- 1 tablespoon olive oil (if not using pancetta)
- 1 garlic clove -- finely chopped
- 1 large can cannellini beans -- with liquid
- 1/2 cup peeled, seeded and chopped tomatoes -- fresh or canned
- 2 cups chicken or beef broth
- 2 - 4 ounces kale -- cut into bite-sized pieces -- better less than more and chop it quite finely
- 2 fresh sage leaves -- chopped
- salt and freshly-ground black pepper
- extra-virgin olive oil, homemade croutons and grated parmesan to serve
QUINOA-Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette
By Unblond1
Add quinoa, salt and 1-2/3 cups water to a medium saucepan
- 1 cup quinoa, rinsed (or pre-washed)
- 1/2 teaspoon salt
- 1 red bell pepper, cut into bite-sized strips
- 1 carrot, peeled and grated
- 1 English cucumber, seeded and diced
- 2 scallions, white and green parts, finely sliced
- 1/4 cup freshly chopped cilantro
- 2 tablespoons fresh chopped mint or basil (optional)
- 1/4 cup freshly squeezed lime juice, from 3-4 limes
- 2-1/2 teaspoons Asian fish sauce
- 1-1/2 tablespoons vegetable oil
- 2 tablespoons sugar
- 1/4 teaspoon crushed red pepper flakes (use less if you don't like heat)
MEAT*****Ragù alla Bolognese (Classic Bolognese Meat Sauce) - Eating Well - 5 Points
By Unblond1
* Finely *chop* onions, carrots and celery in food processor
- 8 servings
- 1/2 small yellow onions, finely chopped
- 1/4 red onion, finely chopped
- 1 large carrot, finely chopped
- 1 1/2 stalks celery, finely chopped
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons extra-virgin olive oil
- 1 pound lean ground beef (90% or leaner) I used 8 ounces of ground round and 8 ounces of lean ground beef (could try half veal, too)
- 1 sweet italian sausage, removed from casing and crumbled
- 4 oz minced prosciutto, if desired
- 1 tbsp. finely minced garlic
- 1/2 teaspoon salt
- 2 - 3 small sprigs of thyme, stripped
- pinch red pepper flakes
- 1 cup dry white wine
- 2/3 cup 1% milk
- 1/8 teaspoon ground nutmeg
- 2 - 3 grinds dried porcini mushrooms
- 28-ounces canned whole peeled tomatoes
- 1 bay leaf
- 1 parmesan rind - removed when done
- 1 chunk proscuittino end - removed when done
OIL*****Chinese Chili Oil
By Unblond1
Yum, yum! While it is hot, it's not excessively so and the peppercorns, cinnamon and star anise give it a really ni...
- 2 tablespoons Sichuan peppercorns
- 1 inch-long piece of cinnamon
- 2 star anise
- 1 cup oil
- 1/4 cup crushed red pepper flakes (either buy them in bulk or run dried chilies and seeds through the mini food processor to make flakes) I used McCormick chili flakes, what I had on hand
Ham - Chopped Broccoli, Ham and Swiss Mason Jar Salad
By Unblond1
Instructions Pour 3 tablespoons of salad dressing into each of the mason jars
- 5 wide mouth quart size mason jars
- 15 tablespoons yogurt coleslaw dressing
- 3 large red bell peppers, chopped
- 3 broccoli crowns, chopped small
- 1/2 pound thick sliced organic deli ham, chopped
- 6 ounces dry spiral whole grain pasta, cooked and cooled
- 5 ounces block swiss cheese, chopped
- 5 tablespoons pumpkin seeds
- 5 cups spinach, arugula, radicchio salad blend
QUINOA - Strawberry Spinach Salad with Strawberry-Lime Vinaigrette
By Unblond1
For dressing, combine all ingredients in a jar with a tight-fitting lid
- STRAWBERRY-LIME VINAIGRETTE:
- 3 tablespoons extra virgin olive oil (replace 1 tablespoon with nut oil, if desired)
- 3 teaspoons strawberry preserves, at room temperature
- 1.5 tablespoons fresh lime juice
- 1.5 teaspoon regular or grainy dijon mustard
- 1.5 tablespoon white wine or fruit-flavoured vinegar
- Salt and pepper, to taste
- SALAD:
- 1/2 cup cooked Quinoa (40 grams cooked weight per jar)
- 1 cup sliced fresh strawberries
- 4 sliced green onions
- 60 grams shredded light Feta
- 20 grams toasted, salted sunflower seeds
- 3 cups baby spinach
- 2 tablespoons fresh basil, if on hand
Grilled Bread With Tomato-Ginger Salad
By Unblond1
Heat the olive oil in a medium skillet over medium-high heat
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1 small red onion, sliced
- 1 1 1/2-inch piece ginger, peeled and grated
- Pinch of cayenne pepper
- Juice of 1/2 lime
- 1 1/4 pounds (about 5 medium) tomatoes, chopped
- 1/4 cup chopped fresh cilantro
- 4 to 6 pieces naan bread or pita
- Kosher salt
- Plain Greek yogurt, for serving
WINE - Red Wine Sauce
By Unblond1
27/03/16 - VVG. Served over Creamy Instant Polenta with confit duck leg meat (which I shredded from the bones) for ...
- 2 tablespoons cold unsalted butter
- 1/2 small onion, thinly sliced
- 1 small shallot
- 2 cloves garlic, thinly sliced
- 1/2 small carrot, thinly sliced
- 1 small stalk celery, thinly sliced
- 1 sprig fresh thyme
- 1 bay leaf
- 2 tablespoons tomato paste
- 1 1/4 cups dry red wine
CAESAR*****Chicken Caesar Salad
By Unblond1
We both consistently like this
- DRESSING:
- 1 clove garlic, grated
- pinch of salt
- 2 tbsp. fresh lemon juice
- 1 tbsp. Hellmann's Light
- 1 tsp. dijon
- 1 tsp. anchovy paste
- freshly ground pepper to taste
- 4 tsp. EVOO
- SALAD:
- 5 cups shredded romaine lettuce
- 4 ounces shredded cooked chicken
- 20 grams shaved parmesan cheese
- 4 slices microwave bacon
- 1/2 cup Olive Oil Croutons
ASPARAGUS****Asparagus Strata
By Unblond1
19/04/14 - Easter - Divided by two - Andria and I liked this, Dan didn't
- 4 cups water
- 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
- 2 cups 2% milk
- 6 bread slices, crust removed and cubed
- 6 eggs, lightly beaten
- 1 cup (4 ounces) shredded cheddar cheese -I used a harder aged, gruyere-type of cheese which was on hand
- 1 teaspoon salt