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Recipes
GRANOLA-Salty and Sweet Granola
By Unblond1
Preheat oven to 250 degrees F
- Makes 1 gallon
- 8 cups Old Fashioned Oats (do not use quick-cook)
- 1 1/2 cups salted Almond ( I used whole and cut them up, you can use sliced almonds)
- 1 1/2 cups salted Cashews, cut up
- 1 1/2 cups Unsweetened Coconut, flakes or shredded
- 1 1/2 cups Dried Apple pieces
- 1/2 cup Canola Oil
- 1/2 cup Brown Sugar or 1/4 cup Splenda brown
- 1/4 cup Maple Syrup
- 1/4 cup Molasses or honey
- 1/2 tsp Sea Salt
- 1 cup Golden Raisins
- 1 cup Dried Cranberries
- 3/4 cup Sunflower Seeds, salted and roasted
- 1 Tbsp ground Cinnamon
- 2 tsp ground Ginger
CORN****Chili-Lime Mexican Corn
By Unblond1
20/06/15 - This was very good, however, I added half a jalapeno cut into rings with the seeds to the corn while it ...
- 1 1/2 cups frozen or canned corn, well drained
- 1/2 tablespoon extra-virgin olive oil
- 2 tablespoons mayonnaise
- 2 tablespoons greek yogurt
- 1/4 - 1/2 teaspoon chipotle chili powder
- 1/2 - 1 jalapeno, seeded and minced
- 1 lime (zest and juice)
- 1 teaspoon fresh oregano, finely chopped, Optional or 1/2 teaspoon dried Epazote
- 1/3 cup (30 grams) Cotija or light feta cheese
- fresh cilantro to garnish, Optional
- kosher salt and freshly ground black pepper
KIT - Dole Chop Chop Ginger Sesame Salade Kit
By Unblond1
Nutrition Facts - 1 Serving Calories 160
- Crisp lettuce and veggies, crunchy garlic wontons, roasted sliced almonds and Dole’s Toasted Sésame Ginger Vinaigrette.
- Add 3 - 4 ounces shredded poached chicken to make it a meal.
YOGURT****Tzatziki
By Unblond1
* Grate cucumber into a bowl and sprinkle with salt
- 1 cup greek yogurt
- 1/2 cup shredded, seeded cucumber with peel
- 1 tablespoon EVOO
- grated zest of 1/2 lemon
- 1 clove minced or grated garlic
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh oregano (Optional)
- 2 tablespoons chopped fresh dill
- Maldon salt to taste
RISOTTO****Risotto With Salami and Beans (Panissa)
By Unblond1
31/01/10 - Excellent for both
- 1 1/2 cups chicken broth
- 1/2 medium onion, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon extra virgin olive oil
- 2 ounces salami or proscuitto salami, sliced into thin strips
- pinch of hot pepper flakes
- 1/2 cup arborio rice
- 3 tablespoons dry white wine
- 3/4 cup cannellini beans, rinsed and drained
- 1 sprig rosemary or thyme
- sea salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 30 grams finely grated parmigiano reggiano
Harissa - Mediterranean Fresh
By Unblond1
If you are using dried anchos, remove the stems and seeds and discard, then cover the peppers with boiling water an...
- 4 small, dried ancho chilies or 1 - 2 tablespoons ancho chili powder
- 5 cloves garlic, minced
- 2 tablespoons tomato paste OR
- 1/4 cup pureed oil-packed, sun-dried tomatoes
- 3 - 4 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 2 teaspoons ground coriander, toasted
- 1 teaspoon ground caraway, toasted
- 1 teaspoon ground cumin, toasted
- 1/2 teaspoon cayenne, plus more to taste
- few drops fresh lemon juice
TROUT-Tuscan Grilled Trout
By Unblond1
A simple garlic-and-herb-infused oil combined with wine vinegar acts as both a basting liquid and a sauce for the f...
- 1/4 cup olive oil
- 1 clove garlic, cut into thin slices
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary, crumbled
- 2 tablespoons wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 8 trout fillets (about 2 pounds in all)
MUSHROOM****Creamy Bacon, Wild Rice & Mushroom Soup with Maple Syrup
By Unblond1
12/02/17 - This was very good for both
- 1 ounce dried mushrooms, mixed
- 1/2 cup boiling water
- 1 tbsp. olive oil
- 4 strips bacon, cut into lardons
- 2 tbsp. butter
- 1 cup each chopped onion, leek and celery
- 2 cloves of garlic, minced
- 1 lb. mixed mushrooms (I used cremini (12 oz.) and shiitake (4 oz.) sliced
- 1/4 cup Cognac
- 1/2 cup wild rice
- 3 cups stock (chicken or vegetable)
- bouquet garni with 4 bay leaves, sprig each of thyme, rosemary, sage and parsley
- 1/4 cup dark maple syrup
- salt & pepper
- 1 1/2 cups milk
- 1/4 cup 35% cream or creme fraiche
- 1/4 cup mascarpone, room temperature
- 2 tablespoons chopped fresh parsley, minced, to finish
- drizzle of truffle oil, to serve
EGG*****Egg Salad Sandwich Spread
By Unblond1
* Hard boil eggs and chill until cool enough to handle
- OPTIONAL INGREDIENTS:
- 6 hard boiled eggs, cooled and chopped
- 2 tbsp. fat-free greek yogurt
- 2 tbsp. Hellmann's Light
- 1 tsp. Sriracha Mayo
- 1 tsp. dijon mustard or whole grain dijon mustard
- 1 tbsp. chopped fresh dill or thyme
- 1 - 2 green onions finely minced, or chopped chives
- 1 stalk minced celery
- Malden salt and freshly ground pepper, to taste
- 1 pinch smoked paprika or
- 1 small pinch curry powder
- 2 tsp. finely minced capers
- squeeze of fresh lemon or lime juice
- 1 pinch celery salt
- thinly sliced smoked salmon, to serve
MUSSELS*****Mussels in Saffron Cream Sauce
By Unblond1
I adore this
- 2 servings
- 1 bag mussels (not in butter sauce)
- 3/4 cup white wine
- 1 sprig thyme
- 1 bay leaf
- 6 sprigs parsley
- 1 tbsp. butter
- 1 - 2 shallots, minced
- 1 generous pinch saffron threads
- 1 small pinch cayenne
- Malden salt to taste
- 1/3 cup creme fraiche or whipping cream
- 1 - 2 egg yolks