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Recipes
BEAN-Chickpea Salad Wraps
By Unblond1
Mix everything into a bowl and season with salt and pepper, to taste
- 1 1/2 cups canned chickpeas, rinsed and drained, coarsely chopped
- 1/2 cup chopped celery
- 2 tbsp chopped red onion
- 3 tbsp chopped dill pickle (~1 pickle)
- 1 tbsp minced fresh dill
- 1 garlic clove, minced
- 1/2 tsp regular mustard
- 2 tbsp fresh lemon juice
- 1/4 cup toasted sunflower seeds (or pecans/walnuts)
- salt and pepper, to taste
- 4 large or 8 small tortillas, to serve
- lettuce, spinach or arugula, to serve
BREAST****Lebanese/Greek Garlic-Marinated Chicken
By Unblond1
Good on the indoor or outdoor grill
- 8 ounces skinless, boneless chicken breast, cubed
- 1 clove garlic, minced
- pinch of sea salt
- 1 tbsp. lemon juice + grated zest
- 1 tbsp. olive oil
- 1 tsp. dried oregano
- 1/4 tsp. smoked paprika
CHEESE-Italian Grilled Cheese with Roasted Peppers and Spinach
By Unblond1
Preheat oven to 350 degrees F Place sliced peppers in baking dish and drizzle 1 tablespoon of olive oil, and a spri...
- 4 4 4 slices of sourdough bread thickly sliced from a wide loaf
- 1/2 1/2 4 pound of LAND O LAKES® 4 Cheese Italian Blend - thinly sliced
- 1 1 1 red pepper, deseeded and sliced
Laura Calder's Roast Beef Tenderloin with Remoulade Sauce
By Unblond1
Roast Beef Tenderloin 1
- Roast Beef Tenderloin
- * 1 beef tenderloin, about 2 pounds/1 kg, at room temperature
- * 1 tablespoon olive oil
- * Salt and pepper
- Remoulade Sauce
- * 1 egg yolk
- * 2 teaspoons Dijon mustard, more to taste
- * 1 teaspoon anchovy paste
- * 1/2 teaspoon tarragon vinegar
- * 1/4 cup olive oil
- * 3/4 cup peanut or safflower oil
- * 2 to 3 tablespoons chopped gherkins
- * 2 tablespoons capers
- * 1 tablespoon chopped parsley
- * 1 tablespoon chopped chervil
- * 2 tablespoons chopped tarragon
- * Freshly ground black pepper
- * Lemon juice
- * Salt
NOODLES*****Spaetzle
By Unblond1
We both loved this, Dan especially
- 3 servings
- 4 tbsp. all-purpose flour
- 4 tbsp. whole-wheat flour
- 4 tbsp. semolina flour
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 1/4 tsp. ground nutmeg
- 5 tbsp. Break Free Omega 3 eggs
- 3 tbsp. milk
- 1 tbsp evoo and 1 tsp. becel - OPTIONAL if frying spaetzle
- chopped fresh dill and finely grated rind of one lemon - optional but really good, especially if serving with chicken soup
- depending on what you are serving this with, add a clove of crushed garlic and/or chopped fresh sage to the oil and butter when sauteing the spaetzle
HAM-Ricotta, Ham & Avocado Wrap
By Unblond1
Mash together ricotta and avocado with lime or lemon juice and salt and pepper to taste
- 1/4 cup reduced-fat ricotta
- 1/4 small ripe avocado, peeled
- 2 teaspoons fresh lemon or lime juice
- Freshly ground black pepper
- 4 WW Whole Wheat tortillas
- 4 slices rosemary ham
- 1 cup spring mix
FLATBREAD-Garlic Naan
By Unblond1
*Cook* garlic in EVOO over medium heat for 5 minutes
- 2 cloves garlic, minced
- 4 teaspoons EVOO
- 2 pieces Naan
SALMON - Michael Symon's Atlantic Salmon and Lentils -
By Unblond1
step 1 ingredients instructions SALMON: Set your oven to 200 degrees, but leave the door ajar
- SALMON:
- 2 pieces of skinless salmon filets (about 4 oz each)
- Drizzle of olive oil
- ROASTED VEG:
- 1 large fennel bulbs (quartered)
- 1 small skin-on red onions (roots trimmed but left intact/halved lengthwise)
- 2 medium parsnips (peeled/topped/tailed)
- 1 medium carrot (peeled/topped/tailed)
- 1 tablespoon extra virgin olive oil (or as needed)
- 4 - 6 skin-on garlic cloves
- Salt
- LENTILS:
- 1/3 cup dried puy lentils
- 1 large garlic clove(halved lengthwise)
- 1 sage sprigs
- 1 tablespoon extra virgin olive oil
- MIXED HERBS:
- 1-2 sprigs chervil (leaves only)
- 1-2 sprigs parsley (leaves only)
- 1-2 sprigs fennel fronds (leaves only)
- 1-2 sprigs mint (leaves only)
- 1-2 sprigs marjoram (leaves only)
- 1-2 sprigs tarragon (leaves only)
- Salt
- Lemon juice
- Olive oil
BROWN****Brown Rice with Cilantro and Lime
By Unblond1
06/05/16 - Good basic recipe although I think I'd prefer it with basmati (I used the short-grain brown the first ti
- 6 tablespoons (1/2 rice cooker cup) long (basmati) or short (Lundberg's Organic Short Grain) grain brown rice
- required amount of chicken broth
- 1 teaspoon olive, avocado or sesame oil
- pinch of salt
- pinch of ground cumin
- juice and zest of one lime
- 2 - 3 tablespoons finely chopped fresh cilantro
FISH - TERIYAKI SALMON RICE BOWL with SPINACH and AVOCADO
By Unblond1
Make the teriyaki sauce: In a small saucepan bring soy sauce, mirin, sugar, garlic (if using) and ginger (if using)...
- Salmon:
- 1 pound salmon fillet cut into 4 thin portions (skin on is fine)
- Teriyaki Sauce
- 3/4 cup soy sauce
- 3/4 cup Mirin (rice wine)
- 1/2 cup sugar (white or brown)
- 1 teaspoon finely minced garlic (optional)
- 1 teaspoon finely minced ginger (optional)
- Toasted Sesame and Nori:
- 1 8-inch square sheet of Nori, cut with a scissors into 1-inch strips. Stack the strips and cut crosswise into 1-inch by 1/4-inch confetti.
- 2 tablespoons of black or white sesame seeds, or a mixture of both
- Sushi Rice:
- 2 cups sushi rice (short grain rice)
- 2/3 cup homemade seasoned rice vinegar (see ingredients below) or you can buy seasoned rice vinegar in the Asian section of your grocery store.
- 1 cup rice vinegar
- 3 tablespoons sugar
- 2 teaspoons salt
- Sautéed Spinach:
- 20 ounces fresh spinach, washed
- 1 tablespoon Asian sesame oil
- Kosher salt
- Garnish:
- 1 bunch scallions, washed, trimmed, and sliced crosswise
- 1 Avocado, peeled, pitted and sliced