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Recipes
CRAB****Crab (or Shrimp) Louis
By Unblond1
Great hot weather dinner. You don't even need the egg if it's too hot to boil it
- 2 servings
- 2 tbsp. Hellmann's light
- 2 tbsp. greek yogurt
- 1 tbsp. chili sauce
- 1 green onion, minced
- 1 tsp. lemon or lime juice
- 1 small pinch cayenne
- pinch dried tarragon
- 2 tbsp. milk
- 1 hard-boiled egg, optional
- 1 medium avocado
- 1 can crab meat or 10 medium-large shrimp, cooked and chilled, or both
- 12 cherry tomatoes, halved, or equivalent sliced tomatoes
- 6 - 8 steamed asparagus spears, optional
- sliced pickling cucumbers, optional
- 4 cups mixed baby lettuce or romaine lettuce leaves for base
FLAGEOLET****Gratineed Flageolet (Slow Cooker)
By Unblond1
29/01/18 - Great for both
- FOR THE BEANS:
- 8 oz. dried Flageolet
- 1 bay leaf
- pinch red pepper flakes
- a few cloves garlic, smashed
- two onions, chopped
- a few sprigs thyme
- 2 oz. diced pancetta or bacon
- parmesan rind
- 3 cups chicken broth
- 1/4 cup olive oil
- kosher salt to taste
- 1 cup finely diced carrots
- 3/4 cup finely diced celery
- fresh cracked pepper for serving
- 9 ounces poached or deli chicken, diced
- FOR THE BREADCRUMB TOPPING:
- 2 garlic cloves, peeled
- Small handful fresh thyme leaves (if the strands are soft, no need to strip the leaves)
- 3 - 4 leaves fresh sage, roughly torn
- zest of one lemon
- Kosher salt
- 2 cups fresh breadcrumbs (from 125 grams bread)(leave them on the large side)(I used a combination of Ace Bakery Rosemary, Onion & Cheddar and Olive)
- 30 grams grated parmigiano reggiano
- 3 tablespoons of olive oil
TILAPIA*****Fish Meuniere - 8 Points
By Unblond1
I love this and it's quick and easy and Dan will eat his fillet with tartar sauce so it pleases us both
- 2 tablespoons flour
- sea salt and freshly ground pepper
- 4 sole or tilapia fillets (3-4 oz each)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon minced fresh parsley
GRANOLA*?*Savory Granola with Almonds and Sunflower Seeds
By Unblond1
09/01/16 - Not yet sure about this, there's an "off taste" I haven't yet figured out - it might be the buckwheat ho
- 1 cup old-fashioned oats (Bob's Red Mill large flake)
- 10 grams oat bran cereal (Bulk Barn)
- 57 grams slivered almonds
- 55 grams whole walnuts, roughly broken
- 85 grams unsalted, roasted sunflower seeds
- 1/2 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1/4 cup olive oil
- 1 egg white
- 1 tablespoon honey (I used buckwheat, might be the problem)
Slow Cooker Thai Chicken
By Unblond1
1. Place chicken in 3 1/2- to 6-quart slow cooker
- 8 chicken thighs, skin removed (2 pounds)
- 3/4 cup Old El Paso® salsa (any variety)
- 1/4 cup peanut butter
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon grated gingerroot
- 1/4 cup chopped peanuts
- 2 tablespoons chopped fresh cilantro
BREAD - Gratinée Topping
By Unblond1
Place the garlic, thyme, sage, lemon zest, and 1 1/2 teaspoons kosher salt in a food processor fitted with the stee...
- 2 garlic cloves, peeled
- Small handful fresh thyme leaves (if the strands are soft, no need to strip the leaves)
- 3 - 4 leaves fresh sage, roughly torn
- zest of one lemon
- Kosher salt
- 2 cups fresh breadcrumbs (from 125 grams bread)(leave them on the large side)(I used a combination of Ace Bakery Rosemary, Onion & Cheddar and Olive)
- 30 grams grated parmigiano reggiano
- 3 tablespoons of olive oil
GROUND - Black Bean, Ground Pork and Broccoli Stir-Fry
By Unblond1
In jar, whisk together black bean sauce, cornstarch, vinegar, sugar and 1/4 cup broth or water; set aside
- 1 1/2 tbsp black bean sauce
- 1 1/2 tsp cornstarch
- 1 1/2 tsp rice vinegar
- small pinch granulated sugar
- 1 tbsp vegetable oil
- 1/2 lb lean ground pork
- 2 green onions, sliced (white and green parts separated)
- 1 1/2 tsp minced fresh ginger
- 2 cups small broccoli or broccolini florets or 4 oz green beans, trimmed and cut in 1-inch lengths
CROSTINI****Caramelized Apple and Blue Cheese Crostini
By Unblond1
14/12/13 - Made to accompany Celeriac-Celery Soup
- 4 4 8 finely minced fresh sage leaves, plus 8 small leaves for garnish (I thinly sliced several leaves and fried them in the butter before adding the apples)
- 1 1 1 tablespoons extra-virgin olive oil, walnut oil or hazlenut oil - for brushing the toasts
- Kosher salt
- 8 10 8 10 4-cheese 8 - 10 thin slices (100 grams) of crusty baguette, multigrain if you have it (I've used 4-cheese semolina, which also works)
- 1 1 1 tablespoon unsalted butter
- 2 2 to small apples, cored and cut into thin wedges (last time, I tried a fine dice, thinking it would be easier to eat but it was the opposite so stick with the slices, perhaps cut into halves)
- Small pinch Small pinch of cayenne pepper
- Freshly ground black pepper
- Maldon sea salt
- to of honey, to serve, optional
- Dan mentioned he'd like cinnamon so try a sprinkle on his the next time and he really does like the port with this
MAHI-Seared Mahi-Mahi with Green Gazpacho Sauce
By Unblond1
Gazpacho (a traditional chilled soup that originated in Spain) becomes a sauce for fish fillets
- 1 1/2 cups coarsely chopped English hothouse cucumber (about 1/2 large)
- 3/4 cup coarsely chopped green onions
- 1/2 cup coarsely chopped fresh cilantro
- 5 1/2 tablespoons olive oil, divided
- 1 1/2 tablespoons (or more) white balsamic vinegar
- 2 1/2 teaspoons chopped seeded serrano chiles
- 4 7- to 8-ounce mahi-mahi fillets
- 1 1/2 teaspoons ground cumin
- 6 ounces small red and yellow cherry, pear, or grape tomatoes, halved
MAHI*****Grilled Mahi-Mahi Tacos
By Unblond1
06/04/14-Super for both. Must use corn tortillas ( brand) My only complaint was that they weren't hot enough, eve...
- 6-8 oz. mahi mahi (I used two Costco fillets and had about 2/3's of one leftover)
- Kosher salt (to taste)
- 2 tbsp extra virgin olive oil
- 1 lime, juiced and zested
- 1/2 Tbsp. chili powder
- 1/8 tsp. cumin
- 1/2 Tbsp. diced jalapeno
- 1 clove minced garlic
- pinch oregano
- 2 tbsp. chopped fresh cilantro leaves
- 5 corn tortillas
- 1 cup shredded iceberg or romaine lettuce tossed with red onion slices, chopped fresh cilantro, a pinch of hot pepper flakes, salt and pepper to taste, 1/2 tbsp. Olive Oil and the juice of half a lime
- 1/2 ripe avocado, sliced
- Chipotle Lime Crema
- shredded light feta
- salsa or pico di gallo, optional