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Recipes
ZUCCHINI****Grilled Zucchini
By Unblond1
We BOTH liked this very much
- 2 yellow zucchini
- 1 green zucchini
- 1 - 2 tablespoons Basic Red Wine Vinaigrette
- Salt and Pepper
HAM****Linguine with Ham & Mascarpone
By Unblond1
06/10/16 - I made it with thinly sliced Grandpa ham which made the whole dish very smokey (and yummy)
- 3 1/2 oz. linguine
- 75 grams mascarpone
- 3 oz. cooked ham, thinly sliced in strips
- 1 - 2 tbsp. milk, as needed
- 2 - 3 tbsp. grated parmigiano reggiano
- freshly ground nutmeg
- pinch of cayenne
- salt and pepper to taste
- chopped fresh parsley, optional
BREAST - Boneless Buffalo Chicken Bites (Actifry)
By Unblond1
15/04/17 - Developed to serve in my Buffalo Chicken Salad
- 8 ounces cubed boneless skinless chicken breast
- generous pinch kosher salt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 - 2 teaspoons homemade Spicy Dry Hot Wings rub
- 1/4 tablespoon tomato paste
- 1 tablespoon Frank's Red Hot Sauce, or to taste (Optional)
EGG-Express Egg Rice (The 5 Minute Rice Bowl)
By Unblond1
Heat oil in the skillet and fry an egg until the white is cooked and the yolk is still runny
- 1 egg
- a little oil to fry egg
- 1 serving of warm cooked rice, about 3/4 cup
- 1/2 tablespoon (or less) butter
- 2-3 teaspoon low sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
CORN*****Corn Fritter Casserole
By Unblond1
24/12/14 - This was great, both as a dinner accompaniment to oysters on New Year's Eve and as leftovers for lunch w...
- 1/2 cup stone-ground yellow cornmeal (I used regular, which is what I had)
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces light Cream Cheese, softened
- 1 large egg
- 1/4 cup buttermilk
- 1/4 onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 3/4 cup fresh or frozen corn
- 1 cup cream-style corn
- 2 tablespoons butter or Becel, melted, or EVOO
PARSNIP - Parsnip Frites with Tarragon Aoili
By Unblond1
Preheat oven to 400°F (200°C)
- 8 parsnips, about 900 g
- 2 tbsp olive oil
- 2 tbsp PC BLACK LABEL NORMANDY STYLE UNSALTED CULTURED BUTTER, cut in small pieces
- 1 tsp Dijon mustard
- sea salt and freshly ground black pepper
- 1 tbsp chopped fresh tarragon, optional
- 1/2 cup PC BLACK LABEL CLASSIC AIOLI WHIPPED DRESSING, optional
STIR-FRY - Sesame Beef with Broccoli (Actifry)
By Unblond1
Pat the beef dry, season lightly with salt and pepper and place in the ActiFry pan, drizzle with the canola oil and...
- 12 ounces flank steak, thinly sliced
- 1/2 tsp canola oil
- 1 small onion, thinly sliced
- 1 red, yellow or orange bell pepper, seeded and thinly sliced
- 1 jalapeno, seeded and thinly sliced
- 2 cloves garlic, thinly sliced
- 2 tsp minced fresh ginger
- 9 tablespoons low sodium beef broth
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 2 teaspoons cornstarch dissolved in 2 tablespoons cold water or broth
- 1/4 tsp chili flakes
- 6 ounces broccoli florets
- 3 teaspoons toasted sesame seeds
BEETS****Beets roasted in the slow cooker
By Unblond1
Efficient, messless, stressless way to cook beets - finally!
- Required # of beets (I did an entire bag of golden/candy-can beets with no difficulty
Shrimp and Corn Chowder With Fennel
By Unblond1
Heat the butter in a large saucepan over medium heat
- 2 tablespoons unsalted butter
- 2 leeks (white and light green parts), chopped
- 1 fennel bulb, chopped
- kosher salt and black pepper
- 2 tablespoons all-purpose flour
- 1 8-ounce bottle clam juice
- 3 cups whole milk
- 1 pound potatoes, peeled and cut into 1/2-inch pieces
- 3/4 pound cooked peeled and deveined medium shrimp
- 1 10-ounce package frozen corn
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons fresh lemon juice
- bread, for serving (optional)
SAVORY - Labneh
By Unblond1
Add the salt to the yoghurt and stir until smooth
- 4 cups natural plain yoghurt (not greek) full fat or low fat
- pinch of salt