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Recipes
YOGURT****Chilled Persian Yogurt Soup
By Unblond1
9/08/16 - Nice, summery soup
- 1 oz. walnuts
- 2 tablespoons dried rose petals, crushed
- 1 cup 2% Greek yogurt
- 3/4 cup ice water
- 1/4 cup (30 grams) Goldenberries (or golden raisins)
- 1/2 cup seedless cucumber, finely diced
- 2 tablespoons finely chopped mint
- 2 tablespoons finely chopped dill
- 2 tablespoons finely chopped chives
- Salt and freshly ground pepper
- pinch of ground sumac, for garnish
ONION****Onion Soup au Gratin
By Unblond1
20/01/13 - Dan likes this too, just give him the option of bread/no bread on top
- TO SERVE (for each 2 portion serving):
- 2 tbsp. EVOO
- 2 tbsp. unsalted butter
- 3 cups thinly sliced spanish, vidalia, red or other sweet onion (3 - 4 onions)
- 1 clove garlic, finely minced
- 1 tbsp. flour
- salt and pepper to taste
- 1/2 cup sherry or madeira or marsala
- 2 cans consome + water to equal 4 cups
- bouquet garni with fresh thyme and bay leaves
- 3/4 cup (75 grams) grated parmesan cheese
- 60 grams diced french bread or ciabatta (3/4" dice)
- 1 teaspoon EVOO
- 20 grams Kraft 4-Cheese Italiano Light and 10 grams parmigiano reggiano per bowl
CHICKEN or FISH*****Sauteed Chicken Breasts in Garlic Broth w/Tomatoes, Spinach, Saffron and Basil
By Unblond1
11 Points, including soup, with Chicken 10 Points, including soup, with Cod We LOVE this
- 1 large chicken breast
- OR 1 cod or haddock filet, halved
- 2 tbsp. EVOO
- 1/4 onion, finely minced
- 2 oz. pancetta, cut into 1/4" cubes
- 2 cups baby spinach, or spinach arugula mix, or coarsely chopped chard, sorrel, etc
- 2 servings Garlic Soup
- 20 leaves basil, chiffonade
- 2 tbsp. minced fresh parsley
- 10 - 12 cherry tomatoes, seeded and diced
- 1 pinch saffron, soaked for a few hours in 1 tbsp. soup
TURNIPS****Roasted Turnips, Shallots, and Garlic
By Unblond1
We both liked this very much
- 4 cloves garlic, peeled and halved
- 1 pound baby turnips, peeled and cut into wedges
- 2 shallots, peeled and cut into wedges
- 2 tablespoons extra virgin olive oil
- 1 sprig fresh rosemary
- 1 sprig fresh thyme, table salt
- 1 pinch cayenne pepper
- 1 pinch freshly grated nutmeg
- Maldon salt and freshly ground black pepper
SAVORY - Mast-O-Khiar Yogurt Dip
By Unblond1
Sprinkle garlic with salt and mash/chop into a paste with a knife
- 1/2 medium clove garlic
- 1 pinch fine grain sea salt
- 1/2 cup thick Greek yogurt
- 1 tablespoon chopped fresh dill
- 3 fresh mint leaves, chopped
- one baby cucumber, seeded & finely diced
- 1/2 tablespoon best olive oil
- 1 tablespoon deeply toasted walnuts (7 grams)
- 1/2 teaspoon crushed dried rose petals, optional
- 1 tablespoon chopped dried cranberries or cherries (7 grams)
COD - Breaded Fish with Dijon (Actifry)
By Unblond1
Cut the fish into large sticks and brush each piece with the mustard and season to taste with salt and pepper
- 2 thick cod fillets (I used cod from Tarini's) about 8 ounces
- 1 egg
- regular or wholegrain Dijon
- all purpose flour
- 1/4 cup panko
- 1/2 tablespoon olive or canola oil
VODKA****Seaside Citrus Cocktail
By Unblond1
23/1/17 - This was very good
- 2 oz Clamato Tomato Cocktail
- 1-1/2 oz Orange Vodka
- Lemon-lime Soda - to fill
- 1 slice Lime - for garnish
- 2 slices Orange
- 2 slices Lemon
- Garnish: Lime
- Glass: Highball Glass
Laura Calder's Chicken In Vinegar
By Unblond1
1. Season the chicken pieces with salt and pepper
- * 1 chicken (3-1/2 pounds/1.6 kg) cut into eight pieces
- * Salt and pepper
- * 1 tablespoon butter + plus another for finishing
- * 1 tablespoon olive oil
- * 6 cloves garlic, peeled
- * 1 cup white wine vinegar
- * 1 cup chicken stock
- * 1 bay leaf
- * 1 sprig thyme
- * 1 tablespoon tomato paste
- * 4 medium tomatoes, roughly chopped
- * 2 good handfuls of chopped fresh parsley
xxxSQUASH****Cheesy Squash Fondue
By Unblond1
x
- 19/10 /14 - This was very good for both. The bread was yummy with. Give Dan some brown sugar or maple syrup on the side.
- 2 servings
- 1 Acorn Squash (cut in half crosswise, seeds removed) {I could only get a pretty large one - if making with the size of squash you normally buy, cut the filling ingredients by one third}
- 1 tablespoon Butter
- 1 small Leek (white and light green parts, finely chopped)
- 2 tablespoons Mascarpone
- 1/4 cup Heavy Cream
- 1/4 teaspoon Freshly Grated Nutmeg
- 1/2 cup Gruyere (freshly grated)
- Salt and Freshly Ground Black Pepper to Taste
- Grilled Slices Baguette, to serve (optional)
- Preheat oven to 400°F. Prepare a medium roasting pan with a piece of parchment paper.
- Season the flesh-side of the Acorn Squash with Salt and Pepper. Slice a small piece off of the bottom of the Squash so that they lay flat on the prepared roasting pan with the flesh-side up.
- Meanwhile, melt the Butter in a large sauté pan over medium-high heat. Add the Leeks and sauté until tender (about 4 minutes). Remove from heat and set aside.
- In a medium bowl, stir together Mascarpone, Heavy Cream, Nutmeg, reserved Leeks, Salt, pepper and grated cheese. (Can be refrigerated at this point - not even necessary to bring to room temperature before cooking.
- To cook, spoon the Cream-Leek Mixture into the Squash Halves, filling them 3/4 of the way up. Cover with foil and bake for 1 hour. Remove foil and cook for a further 20 minutes to finish cooking and brown the top.
- To serve, scrape some of the flesh from the sides and spread on the toasts with the fondue mixture.
BEAN*****Garbanzo Cream with Ham Cracklings (HF/MP)
By Unblond1
This is great. The key is to use the blender, not the food processor to puree it, and to puree until VERY smooth
- SOUP ONLY :
- PAPRIKA OIL*
- 1/4 cup EVOO
- 1 heaping teaspoon smoked sweet Spanish paprika
- PARSLEY OIL*
- 1/3 cup EVOO
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh chives
- SOUP*
- 1 tbsp. EVOO
- 1 medium onion, chopped
- 1 medium carrot, diced
- 1 small leek, chopped
- 3 cloves garlic, chopped
- 1 - 19 ounce can each of garbanzo beans and cannellini beans, drained and unrinsed, 1 cup of liquid reserved
- 2 cups chicken broth
- 2 ounces finely minced pancetta - hot or regular, to serve
- Calories 218.5
- Total Fat 4.2 g
- Saturated Fat 0.3 g
- Polyunsaturated Fat 0.3 g
- Monounsaturated Fat 1.6 g
- Cholesterol 0.0 mg
- Sodium 309.7 mg
- Potassium 407.7 mg
- Total Carbohydrate 33.9 g
- Dietary Fiber 9.5 g
- Sugars 5.1 g
- Protein 11.8 g
- WITH PANCETTA GARNISH:
- Calories 247.0
- Total Fat 6.5 g
- Saturated Fat 1.1 g
- Polyunsaturated Fat 0.3 g
- Monounsaturated Fat 1.6 g
- Cholesterol 8.6 mg
- Sodium 433.2 mg
- Potassium 407.7 mg
- Total Carbohydrate 33.9 g
- Dietary Fiber 9.5 g
- Sugars 5.1 g
- Protein 13.7 g