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Recipes
MUFFINS*****Dried Blueberry and Oat Muffins - 5 Points
By Unblond1
My creation, from a bunch of recipes I found online
- Topping:
- 6 - 12 SERVINGS
- 1 1/2 cups whole-wheat pastry flour
- 1/2 cup sugar
- 1/2 cup quick-cooking oats
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup plus 2 tbsp lowfat buttermilk
- 1 large egg
- 2 tbsp walnut, almond or hazlenut oil
- 1 tsp vanilla extract
- grated zest of one lemon
- 80 grams (2/3 cup) dried blueberries
- 2 tbsp. turbinado sugar
- 1/2 - 1 tsp. Moen vanilla salt (try a full teaspoon next time)
DUCK*****Duck Leg Confit w/Flageolet
By Unblond1
This was super for both - if you see these again at Tarini's, snap them up
- 4 servings
- 2 duck legs confit from Tarini's
- 1 recipe of Flageolet in lemon broth (without the preserved lemon)
ONION - Slow Cooker French Leek Soup
By Unblond1
In slow cooker, combine leeks, butter, thyme, soy sauce, vinegar, Worcestershire sauce, salt and pepper; stir in br...
- 8 to 10 servings
- 6 leeks, (white and light green parts only),halved lengthwise and thinly sliced crosswise
- 1/4 cup butter, melted
- 2 tbsp chopped fresh thyme
- 1 tbsp sodium-reduced soy sauce
- 1 tbsp white wine vinegar
- 1 tbsp Worcestershire sauce
- 1/2 tsp each salt and pepper
- 1 pkg (900 mL) sodium-reduced chicken broth
- 16 slices (1/2-inch thick) baguette
- 1/2 cup shredded Gruyère cheese
- 1 tbsp chopped fresh parsley
- (Alternately, make Gruyère and bleu cheese toasts from your other French Onion soup recipe
FISH*****Teriyaki Salmon Rice Bowl
By Unblond1
27/02/15-VVG for both
- RICE:
- 3 tablespoons homemade teriyaki sauce (use store-bought in a pinch)[2 - 3 tablespoons is enough, 4 is overkill]
- 1 fillet of skinless salmon or trout (we really liked the PC skinless Rainbow)
- Oil for griddling
- 4 heads small (baby) pak/bok choi for me (cooked according to your usual recipe, with fresh or dried chili)
- 1/2 cup frozen peas, for Dan
- 1 tsp. sesame seeds, to serve
- Togarashi – optional (to serve)
- 6 tablespoons/1/2 rice-cooker cup brown sushi rice or brown short-grain rice
- 1 tsp. toasted sesame oil
- 2 spring onions/scallions – thinly sliced lengthwise into strips
- 3 - 4 very thin slices of gingerroot, julienned
FRITTATA****Frittata Ranchero
By Unblond1
This was very good. I served it with a black bean, avocado salsa
- 3 large eggs
- 1 large egg white
- 2 tablespoons milk
- 2 tbsp. finely chopped fresh flat-leaf parsley
- Coarse salt and fresh ground pepper
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 1 cup grape or cherry tomatoes, halved and seeded
- 1 jalapeno chile, minced
- 2 oz crumbled goat cheese
TOMATO****Pasta with Sun Gold Tomatoes
By Unblond1
Mario Batali 27/07/14 - I made this because I had yellow cherry tomatoes that were about to go bad
- 2 tablespoons extra-virgin olive oil, divided
- 8 ounces Sun Gold or cherry tomatoes
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt
- 4 ounces capellini, spaghetti, or bucatini
- 1/4 cup finely grated Pecorino or Parmesan
- 8 medium fresh basil leaves, torn into pieces - Optional, for me only - could substitute fresh thyme or parsley (purely for colour)
- Toasted breadcrumbs (for garnish; optional)
FRITTATA****Herby Frittata with Vegetables and Goat Cheese
By Unblond1
22/07/15 - I always like this
- 3/4 cup roasted broccoli or whatever leftover veggies you have on hand - I've tried oven-roasted Kalettes and Baby Bok Choy - both great
- 1 tablespoon chopped fresh chives, scallions or shallot, optional
- 2 tablespoons chopped fresh herbs - parsley, thyme, basil, dill, mint - or any combination
- salt and freshly ground black pepper
- 1 large egg, lightly beaten
- 1 - 2 tablespoons milk
- 1 teaspoon olive oil
- 3 tablespoons (45 grams) spreadable goat cheese
- 2 tablespoons panko/parmesan blend
- 1 cup spinach/arugula blend or fresh Italian parsley
- 2 teaspoons EVOO
- generous squeeze of fresh lemon juice
- pinch of chipotle pepper flakes or thinly sliced fresh chile to taste
- pinch of Maldon salt
FISH*****Fish with Hazelnuts and Capers
By Unblond1
10/04/15-This was great for both
- 3 tablespoons flaked hazelnuts (1/2 ounce/14 grams)
- 6 ounces thicker fish - hake fillet, halibut, cod loin, mahi-mahi
- 1/2 teaspoon extra-virgin olive oil
- 1/2 tablespoon hazelnut oil
- 1/2 tablespoon Becel
- 1 garlic clove, finely chopped or grated (didn't use and didn't miss but I served this with broiled broccoli which already has a good quantity of garlic in it)
- 1/2 tablespoon red-wine vinegar
- 1/2 tablespoon lime or lemon juice
- 1/2 ounce chicken broth
- 2 tablespoons drained bottled small (nonpareil) capers
- 1 tbsp. minced fresh sage
Cioccolata Calda (Hot Chocolate Italian-Style)
By Unblond1
1.Mix the cocoa powder and sugar together in a small saucepan
- 3 tablespoons cocoa powder
- 1 1/2 tablespoons white sugar
- 1 1/2 cups milk
- 2 tablespoons milk
- 1 tablespoon cornstarch
CUCUMBER****Chilled Cucumber-Avocado Soup
By Unblond1
06/07/16 -
- 2 unpeeled English cucumbers (about 20 - 22 oz/600 grams) two were closer to 30 ounces and the blender was very, very full
- 2 ripe avocados
- 1 cup chicken broth
- 3/4 cup 2% Greek yogurt
- 3/4 cup buttermilk
- 2 tablespoons chopped onion or chives
- 1 tablespoon fresh lemon juice
- 2 tablespoons each chopped parsley, mint and dill
- 1 teaspoon Sherry vinegar
- Pinch of cayenne
- Salt, to taste
- Freshly ground pepper, to taste