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Recipes
FISH****Gingered Salmon or Trout Over Black Rice with Bok Choy
By Unblond1
11/11/16 - VVG. Dan liked too although I didn't bother to give him any of the bok choy
- 4 tablespoons Lundburg black Japonica rice (I did 6 the first time, it was too much)
- Pinch of salt
- 1 teaspoon sesame oil
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons fresh ginger, cut into small batons
- 2 teaspoons maple syrup
- 2 teaspoons seasoned rice vinegar
- 2 teaspoons mirin
- 1 teaspoon olive oil
- 1 salmon or trout fillet, halved (I used a 196 gram Costco fillet. 2/3's for this recipe and the remaining 1/3 as a leftover for Chili Udon)
- 1 teaspoon sesame seeds
- 2 tablespoons chopped scallions
SAVORY****Greek Yogurt With Lemon Vinaigrette
By Unblond1
19/07/15 ? Makes a yummy and easy lunch
- 1/2 cup plain 2% Greek yogurt (Liberte or Astro Athentikos)
- 1 tablespoon best extra-virgin olive oil
- juice of 1/2 lemon or lime
- Maldon salt and Aleppo pepper to taste
- 1 tablespoon pine nuts or pumpkin seeds, lightly toasted in a dry skillet (I used chili lime pumpkin seeds I had on hand
- 1/4 teaspoon za?atar (didn't have this), or a few fresh parsley leaves, chopped
- Warm, whole-wh
BEEF****Wagyu Beef Burger
By Unblond1
03/09/16 - These were good - basically old-fashioned burgers, essentially
- 2 Wagyu beef burgers
- Salt and pepper
- Hamburger bun (Ace Rosemary and Sesame used)
- French-Fried onions, mayo or Sriracha Mayo, arugula or spinach and crumbled or thinly-sliced blue cheese for topping.
Nutty Vanilla Sweet Potato + Kale Soup
By Unblond1
1. Prepare sweet potatoes in microwave
- 2 * 2 pounds of sweet potato, cut into 1” pieces and microwaved in a bowl on high for 6.5 minutes to start the cooking process
- 3 * 3 cloves garlic, pressed
- 1 * 1 can lite coconut milk
- 1 * 1 cup 2% milk (or skim, or whole)
- 1 * 1 tsp garam masala
- 1/2 * 1/2 tsp kosher salt
- 1/4 * 1/4 tsp black pepper
- 1/4 * 1/4 tsp red pepper flakes
- 4 * 4 cups kale, trimmed, washed and torn into small pieces
- 1 * 1 tsp vanilla extract
- 1/4 * 1/4 cup raisins
- 1/4 * 1/4 cup salted peanuts, for garnish
- * Shredded coconut, for garnish
CANNELLINI****Mashed with garlic and herbs
By Unblond1
01/03-15-I always like this, except for mashing the beans
- 1 1/2 tbsp EVOO
- 1 large clove garlic, peeled and smashed
- 1 sprig fresh rosemary
- grated zest of 1/2 lemon
- 1 can cannellini beans, drained and rinsed and coarsely mashed
- 2 tablespoons chicken broth, as needed
- sea salt and freshly ground black pepper, to taste
- pinch of hot pepper flakes and drizzle of evoo to serve
Proper Scottish Oat Scones - Eating Well
By Unblond1
* *Preparation* * *Preheat* oven to 425°F
- 2 tablespoons butter
- 1 1/4 cups rolled oats
- 3/4 cup all-purpose white flour
- 3/4 cup whole-wheat pastry flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1 large egg, lightly beaten
- 1/2 cup nonfat plain yogurt
- 2 tablespoons canola oil
SCALLOPS*****Seared Scallops
By Unblond1
25/09/15 - Great for both
- 12 ounces large sea scallops, tough tendons removed
- Salt and freshly ground black pepper, to taste
- Chili powder or cayenne pepper or paprika or blackening spice or Piri Piri blackening spice, to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- rosemary or thyme sprigs, added with butter and removed before serving if desired
- Lemon wedges, for serving
SNAILS****Escargot Stuffed Mushrooms
By Unblond1
29/11/13 - Great for both
- 2 tablespoons softened butter or becel
- 2 teaspoons very finely chopped shallots
- 1 clove garlic, crushed and finely chopped
- 1 tablespoon very finely chopped celery
- 1 tablespoon finely chopped fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 12 large mushrooms, cleaned with stems removed
- 12 large canned snails
- 2 tbsp. grated provolone cheese
- 2 tbsp. grated parmesan cheese
- 2 tbsp. grated gruyere cheese
- (you could try a pre-shredded blend. I shredded my own and I don't think tYe work improved the outcome any)
CHICKEN*****Indonesian Rice Bowl
By Unblond1
This was excellent for both
- RICE:
- 3 servings
- 1/2 (regular) cup Thai jasmine rice
- 1/2 cup + 1 tablespoon chicken broth
- 1 cup frozen peas
- 1 1/4 cups shredded cooked chicken, leftover or poached - 5 oz. is perfect
- 1/4 cup hot chicken broth
- SAUCE:
- 3 tbsp. smooth or crunchy peanut butter
- 1/4 cup chicken broth
- 1/2 tbsp. sherry or mirin
- 1 tbsp. rice vinegar
- 1 tsp. grated fresh ginger
- pinch cayenne pepper (two shakes)
- 1/4 tsp. sugar
- 1 clove garlic, minced
- 2 green onions, sliced
- pinch of coarse sea salt and freshly ground black pepper, to taste
- 1 tsp. sesame oil
- 2 tablespoons fried shallots and sprinkle of Gomasio (to serve)
- GOMASIO:
- 1 tablespoon toasted sesame seeds
- 1/4 teaspoon Maldon salt
- OPTIONAL CONDIMENTS:
- Chutney, chopped roasted cashews or peanuts, sliced bananas, raisins, unsweetened shredded coconut, minced fresh cilantro, mandarin orange segments, chopped apples, plain yogurt (haven't tried any of these other than the cilantro)
BREAST*****Red Chilaquiles
By Unblond1
07/03/15-This was super yummy for both - occasional treat only, though, 'cause it's pretty high calorie
- 3 ounces shredded poached chicken breast
- 4 corn tortillas (it's tempting to make more, but this is what we can eat) or prepared tortilla chips or scoops
- 1/2 - 3/4 cup my Spicy Red Mexican Sauce
- 1/4 cup crema or crème fraiche (or 3 tablespoons 2% greek yogurt or labne mixed with 1/2 tablespoon heavy whipping cream to achieve thick consistency)
- 1 ounce crumbled light feta cheese
- 2 ounces light Tex Mex cheese blend
- lime wedges, to serve