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Recipes
SALMON****Cedar-Planked Salmon with Maple-Mustard Glaze
By Unblond1
04/07/15 - This was very good
- 12 oz. salmon fillet
- 2 tablespoons maple syrup
- 1 tablespoon grainy Dijon mustard
- pinch of chili flakes
- salt & pepper, to taste
- lemon halves, to serve
weight watchers baked ziti
By Unblond1
Preheat oven to 350°F. Cook pasta according to package directions; drain and set aside
- 12 oz uncooked ziti
- 2 tsp olive oil
- 2 medium garlic clove(s), minced
- 1/3 pound(s) raw lean ground beef
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp table salt
- 1/2 tsp black pepper
- 28 oz canned crushed tomatoes
- 1 cup(s) part-skim mozzarella cheese, shredded
MUSSELS****Mussels with White Wine and Chorizo
By Unblond1
19/10/13 - This was very good but way too much
- 1 1/2 tablespoons olive oil
- 1 pinch red pepper flakes
- 4 oz. chorizo, diced bite-sized
- 1/2 onion, red or white, diced
- 1 shallot, thinly sliced
- 3 sprigs of fresh thyme
- 1/2 cup fennel, thinly sliced
- 3 cloves sliced garlic
- 1 small pinch saffron
- 1/2 cup white wine
- 1/4 cup chicken broth
- 2 pounds mussels, cleaned and beard removed
- 1 cup diced tomatoes, seeded and drained
- 1 tablespoon chopped chives, optional
- 1 tablespoon chopped parsley leaves, if you have it
- 2 tbsp. whipping cream - optional
- 1/2 lemon, juiced
- salt and pepper to taste
- crusty bread, for serving
SQUASH - Freekeh Stuffed Acorn Squash
By Unblond1
Heat the oven to 450°F and arrange a rack in the middle
- 1 1/2 tablespoons olive oil (divided)
- 1 teaspoon honey or agave
- 1/4 medium yellow onion, finely chopped
- 1 clove garlic, minced
- 3/4 cup cooked freekeh - 53 grams dry weight (cooked according to package directions, using stock instead of water)
- 20 grams chopped walnuts
- 15 grams dried cranberries
- 2 tablespoons parsley, fresh, chopped
- 2 scallions, thinly sliced (greens and whites)
- 1/8 teaspoon cayenne or chili powder
- 1/8 teaspoon dried sage
- 1/8 teaspoon dried thyme
- salt and freshly ground black pepper, as needed
OIL - Lemon Oil
By Unblond1
Carla Hall, the Chew
- 1 cup extra virgin Olive Oil
- 1 Lemon (washed and cut into small pieces)
- pinch of Salt
BEAN****Cannellini & Salmon Salad with Asparagus & Dill
By Unblond1
02/08/15 - Created as a lunch for work to use up a large quantity of Costco asparagus and some leftover poached sal...
- 1 can PC Blue Menu Cannellini beans, rinsed and drained
- 1 lb asparagus spears, cut into 1" lengths
- 6 - 8 ounces cooked, flaked salmon steak or 1 can Clover Leaf salmon, drained and flaked
- 1/4 cup finely minced or thinly sliced red onion
- 1/4 cup finely chopped dill
- 2 tablespoons each finely chopped mint, basil and parsley
- zest and juice of 1 large lemon
- 2 tablespoons best extra virgin olive oil
- freshly ground pepper and Maldon salt, to taste
SWEET - Milk Chocolate Yogurt Pots with Salted Peanut Crush
By Unblond1
1- Melt the chocolate by slowly stirring the chocolate in a double boiler over barely simmering water
- 8 ounces high quality milk chocolate (Lindt), finely chopped (do not use chocolate chips)
- 2 cups plain Greek yogurt, preferably whole milk (Nutrition calculated using 2% Athentikos)
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon cardamom (optional)
- Pinch of kosher salt
- Confectioner's or granulated sugar, to taste (optional)
- 2 tablespoons salted roasted peanuts or raw pistachios
- Sea salt flakes, as garnish (optional)
FREEKEH - Avocado, Feta and Freekeh Dinner Salad
By Unblond1
In large bowl, whisk together oil, vinegar, parsley, mint, paprika, coriander, salt and pepper; set aside
- 2 tbsp (30 mL) extra-virgin olive oil
- 1 tbsp (15 mL) red wine vinegar
- 1 tbsp (15 mL) chopped fresh parsley
- 1 1/2 tsp (7 mL) chopped fresh mint
- 1/8 tsp (0.5 mL) each sweet paprika, and ground coriander
- Pinch each salt and pepper
- 3/4 cup (175 mL) freekeh
- 3 cups (750 mL) chopped, stemmed Swiss chard
- 1/2 avocado, peeled, pitted and chopped
- 2 3/4 tbsp (34 mL) crumbled feta cheese
- 2 3/4 tbsp (34 mL) chopped, toasted slivered almonds
Zuppa Verde
By Unblond1
In a large pot, heat the oil
- 2 tablespoons extra-virgin olive oil
- 1 small shallot, minced (1/4 cup)
- 1/4 cup minced parsley
- 6 garlic cloves, thinly sliced
- Few pinches of crushed red pepper
- 1 head of escarole (1 pound), trimmed and chopped
- 1 bunch kale (1 pound)—stems and ribs discarded, leaves thinly sliced
- 1 bunch Swiss chard (1 pound)—stems and ribs discarded, leaves thinly sliced
- 8 cups chicken stock or low-sodium broth
- 2 tablespoons unsalted butter, at room temperature
- Six 1-inch-thick, diagonal slices of baguette
- 2 tablespoons sherry vinegar
- Sea salt
- Freshly ground white pepper
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
BREAST****Kung Pao Chicken
By Unblond1
* Combine the chicken with the marinade ingredients and refrigerate for at least 30 minutes
- MARINADE:
- 1 - 2 boneless chicken breasts, cubed
- 2 tbsp. soy sauce
- 2 tbsp. sake or sherry
- 1 tsp. sesame oil
- 2 tsp. cornstarch
- STIR FRY:
- 2 - 3 tbsp. peanut oil
- 1 medium onion, cut into chunks
- 1 carrot, sliced thinly on the diagonal
- 1 - 2 pieces of celery, sliced thinly on the diagonal
- 1/2 - 1 sweet pepper, cut into chunks
- 1 cup broccoli florets, optional
- 3 - 4 green onions, sliced on the diagonal
- 1 can sliced water chestnuts, optional
- 1/2 - 3/4 cup salted cashews
- SAUCE:
- 1 green onion, finely minced
- 2 - 3 cloves garlic, minced or grated
- 1 tbsp. minced ginger
- 1 tsp. chili sauce (With 12 oz. of chicken and veggies, this is not enough, double it)
- 1 tbsp. sugar
- 1 tsp. chinese black vinegar
- 1/4 cup chicken stock
- 1 tbsp. soy sauce
- 1 tsp. sake or sherry
- 1 tsp. sesame oil
- 1 tsp. cornstarch