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Recipes
CUTLETS-Country Fried Pork Cutlet With Cream Gravy Recipe by Paula Deen
By Unblond1
Season both sides with of the meat with salt and pepper
- 12 ounces pork cutlet from Tarini's, cut into 3 or 4 pieces
- Salt & pepper to taste
- 1/4 cup buttermilk
- 1/2 tablespoon or so of hot sauce of choice
- 3 - 4 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1/3 - 1/2 cup milk
- 2 tablespoons fat free half and half
- kosher salt, to taste
- black pepper, freshly ground, to taste
SQUASH*****Roasted Squash with Brown Sugar, Bleu Cheese and Pumpkin Seeds
By Unblond1
01/12/17 - VVG. Dan loved it and I liked it too so it's a win-win
- 1 medium Acorn or Dumpling or similar squash, halved and seeded
- 2 tablespoons unsalted butter
- 1 tablespoon + 1 teaspoon Splenda Brown
- 40 grams bleu cheese of choice, crumbled
- 20 grams spiced pumpkin seeds (whatever's on hand - pecans would be good too)
HAKE-Hake in White Wine (Merluza a La Vasca)
By Unblond1
*Preheat* oven to 450 degrees
- 1 tablespoon all-purpose flour
- 2 hake fillets (about 5 oz each)
- 2 tablespoons extra virgin olive oil
- 1/4 cup dry white wine
- 1 large garlic clove, finely chopped
- 3 scallions, finely sliced
- 1 tablespoon fresh parsley, finely chopped
- salt and pepper to taste
CALAMARI - Quick Calamari With Garlic Mayonnaise
By Unblond1
Mix the lemon juice with the milk to create buttermilk and place with the calamari rings in a zip lock bag
- 1 bag cleaned squid (1 lb/454 g)
- 1/2 cup buttermilk or 1/2 cup milk mixed with 1 tablespoon fresh lemon juice
- 4 tablespoons flour
- 4 tablespoons cornstarch
- 1 tablespoon Semolina
- 2 tsp. Old Bay
- 1/4 tsp Kosher salt
- 1/4 tsp Fresh ground black pepper
- pinch of cayenne
- Vegetable oil, for deep-frying
- Garlic or Roasted Garlic Mayonnaise and lemon wedges to serve
AVOCADO TOAST - Miso-Tahini Avocado Toast With Black Sesame Gomashio
By Unblond1
Place salt and seeds in a mortar and pestle, grind until sandy
- GOMASIO:
- 1/4 cup toasted black and white sesame seeds
- 1/8 teaspoon large grain sea salt
- TAHINI SPREAD:
- 1/4 cup tahini paste
- 1 tablespoon mellow white miso
- 1 small garlic clove, minced
- 1/2 teaspoon fresh lemon juice
- 3-4 tablespoons water
- splash of tamari (optional)
- TOAST:
- 1/4 to 1/2 ripe avocado
- 1 slice of multi-grain bread of choice, toasted
- 1 tablespoon Tahini Spread
- 1/2 tablespoon black sesame gomasio
- 1 scallion, trimmed and sliced thin
- fresh chopped dill, to top (optional)
WATERMELON - Spicy Watermelon Salad
By Unblond1
In a large bowl, whisk together the juice and zest of the orange and the lime and the olive oil
- 1 cup cubed seedless watermelon (1 inch cubes)
- 1/2 jalapeno (thinly sliced)
- 1 cup baby arugula or mixed salad greens
- 2 tablespoons slivered red onion
- 2 tablespoons mint leaves (chopped, plus more for garnish)
- 1/2 avocado, diced
- 1/4 orange (zest and juice)
- 1/2 lime (zest and juice)
- 1 tablespoon extra-virgin olive oil
- salt and freshly ground black pepper
- 1 ounce crumbled or diced feta
White Bean Soup with Bacon
By Unblond1
* Place everything except the pancetta and the salt in the slow cooker
- 4 servings
- 1 cup (7 ounces) cannellini beans, soaked overnight
- 1 medium onion, finely diced
- 1 carrot, finely diced
- 1 stalk celery, finely minced
- 2 cloves garlic, minced
- 1/2 cup tomato sauce
- 5 cups chicken stock
- 3 ounces pancetta, finely diced
- boquet garni
- Salt and fresh ground black pepper, to taste
Grilled Teryaki Tofu with Spicy Udon
By Unblond1
6 servings: Nutrition Facts (Grilled Tofu Teriyaki with Spicy Spinach Udon) 478 kcal cal
- 1 18 ounce package firm tofu (fresh bean curd, not silken-style), drained
- Canola or vegetable oil
- 1/2 cup hoisin sauce
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon grated fresh ginger
- 2 teaspoons Asian chili-garlic sauce
- 2 7 ounce packages fresh udon noodles (broad white noodles)
- 1/2 cup vegetable broth
- 3 tablespoons peanut butter
- 1 9 ounce bag fresh spinach
- 1/2 teaspoon toasted sesame oil
- 1/3 cup grape tomatoes, halved
- 1/4 cup thinly sliced green onions (2)
ONION****Caramelized Onion and Shiitake Soup with Gruyère–Blue Cheese Toasts
By Unblond1
Great for both. Nice change from plain onion soup, although either way is still good
- 1 tablespoon olive oil
- 8 cups vertically sliced mixed onions - vidalia, white, red, whatever you have (about 2 pounds sliced)
- 1 - 2 large leeks, finely sliced
- 5 cups sliced shiitake mushroom caps (about 10 ounces whole mushrooms - i used 2 3.5 oz. packs from the grocery store)
- 4 garlic cloves, minced
- 2 thyme sprigs
- 1/2 cup dry white wine
- 1 2/3 cups chicken broth
- 1 2/3 cups consome or beef broth
- 1/2 cup dry sherry
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 (1/2-inch-thick) slices French bread baguette, toasted (about 6 ounces)
- 1/4 cup (1 ounce) grated Gruyère cheese
- 1/4 cup (1 ounce) crumbled Gorgonzola
- 1/2 teaspoon finely chopped fresh thyme
HAM-Ham, Swiss and Apple Wrap
By Unblond1
Whisk the yogurt, dill, honey mustard, and salt and pepper to taste in a little bowl and spread over the tortilla
- 1 tablespoon red onion, thinly sliced (OPTIONAL)
- 1 tablespoon plain greek yogurt
- 1 tablespoon chopped fresh dill or parsley
- 1 teaspoon honey mustard
- Kosher salt and freshly ground pepper
- 1 slice rosemary ham, halved, if needed
- 1/2 ounce sliced Swiss or Gruyere cheese, cut into strips
- 1/4 cup shredded arugula or romaine or baby spinach or spring mix
- 1/2 apple, cut into batons
- 1 large Whole Wheat tortilla
- strawberries, grapes or cherries to serve, Optional