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Recipes
PASTA****Pesto Beef Salad
By Unblond1
28/05/12 - this made a good dinner for both, but I would make the following changes - replace the peppers with halv...
- 1/2 red pepper
- 1/2 yellow pepper
- OR equivalent quantity prepared roasted peppers or marinated pepper salad
- 3 oz. cooked flank steak, thinly sliced across the grain
- 3 oz. Pasta of choice - penne or rotini - cooked and drained
- 1/4 red onion, slivered
- 3 oz. raw mushrooms, halved or quartered
- 2 tbsp. prepared pesto
- 1 tbsp. EVOO
- 1 tbsp. orange juice (1/2 a small orange)
- 1/2 tbsp. lemon juice (or additional fresh orange juice)
- 2 tbsp. slivered fresh basil
- 2 tbsp. chopped fresh parsley
- few shavings parmigiano reggiano, to serve
WW-****Egg Salad Sandwich - 5 points
By Unblond1
This was good but could us a little punching up - I didn't add the chives, try that, and maybe regular mustard inst...
- 2 servings
- 4 hard-boiled eggs - keep all the whites and discard two of the yolks
- chopped fresh parsley, chives and dill
- 1 tsp. dijon
- 2 1/2 tbsp. fat free mayo
- 1 1/2 tbsp. finely minced red onion or green onion or shallot
- salt and pepper to taste
- 4 slices WW whole wheat bread
- lettuce or arugula
TOMATO****Roasted Cherry Tomato and Olive Pasta Sauce
By Unblond1
* *Preheat* oven to 325-425°
- 1 pint cherry or grape tomatoes
- 1/4 onion, finely minced
- 2 cloves garlic peeled and sliced thinly
- 1/4 cup nicoise or Kalamata black olives, pitted and halved
- 1/4 cup green olives, pitted and sliced
- 1 sprig fresh thyme
- good handful of fresh basil leaves, whole
- 3 tbsp. extra virgin olive oil
- Malden salt and freshly ground pepper
- 2 tbsp. drained capers (optional)
GREENS - Agrodolce Greens & Bacon on Polenta
By Unblond1
In a large skillet, heat the oil over medium-high heat
- 1 tablespoon olive oil
- 2 1/2 ounces pancetta, guanciale or meaty bacon, chopped
- 1/2 small red onion, chopped
- 2 cloves garlic, sliced
- 1 pinch red pepper flakes
- 1/2 pound Rainbow Swiss chard, Tuscan kale and/or mustard greens, stems coarsely chopped and leaves cut into thin ribbons
- freshly grated nutmeg, salt & pepper to taste
- 1/4 cup chicken stock
- 1 tablespoon aged balsamic vinegar
- 1/2 tablespoon acacia or other mild honey
BENTO SUSHI - Chicken Teriyaki Rice Bowl
By Unblond1
Nutrition Facts 1 Serving Amount Per Serving Calories 455
- x
Watermelon & Goat Cheese Salad with Citrus Vinaigrette
By Unblond1
Top with sliced grilled chicken to make it a meal
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons orange juice
- 1 tablespoon red-wine vinegar
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 8 cups watercress, tough stems removed, or mixed salad greens (5 ounces)
- 4 cups diced seedless watermelon, (about 3 pounds with the rind) (see Tips)
- 1/4 cup very thinly sliced red onion, (1/4 small)
- 2 ounces goat cheese, crumbled
- 1/2 cup chopped hazelnuts, (2 ounces), toasted
SPINACH****Spinach Salad With Warm Onions And Crispy Salami
By Unblond1
25/03/17 - VVG for me as a weekend lunch
- 2 teaspoons olive oil
- 1 ounce salami, cut into 1/2-inch strips
- 2 teaspoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoon honey
- Kosher salt and black pepper
- 1/4 small red onion, sliced into rounds
- 3 cups baby spinach
- 2 or 3 mushrooms, thinly sliced
- 1 hard-boiled egg
ASIAN****Egg Drop Soup
By Unblond1
24/08/16 - VVG. I added a handful of leftover roasted baby bok choy with garlic and chilies
- 1 1/2 cups chicken broth
- 1 large organic egg
- 1/2 tablespoon soy sauce
- 2 scallions, thinly sliced
- handful of baby spinach, baby bok choy or other veg on hand
- thinly sliced mushrooms, optional
- pinch of white pepper or grinding of black
- Flavoring Extras (use one or all)
- 1/4-inch piece fresh ginger, peeled and cut into rounds
- 1 stem lemongrass, bruised
- 1/4 teaspoon peppercorns
- 1 star anise
- 3 to 4 whole cloves
- 1/2 cinnamon stick
EGG - Japanese Chicken and Egg Rice Bowl (Oyakodon)
By Unblond1
Combine dashi, soy sauce, sake, and sugar in a small saucepan and bring to a simmer over high heat
- To Serve:
- 1/2 cup homemade dashi, or the equivalent in Hondashi
- 1/2 tablespoon soy sauce, plus more to taste
- 1 tablespoon dry sake
- 1/2 tablespoon sugar, plus more to taste
- 1/2 large onion, slivered (about 3 ounces)
- 3 ounces boneless, skinless chicken or turkey, thinly sliced
- 2 thinly sliced scallions, divided
- 2 stems mitsuba (Japanese parsley, optional)
- 2 large eggs
- 3 tablespoons basmati or jasmine rice (to equal 1/2 cup cooked white rice)
- Togarashi
BROCCOLI****Broccoli Salad with Raisins and Sunflower Seeds - 3 Points
By Unblond1
Combine dressing ingredients in a bowl and mix well
- 12 oz. small broccoli florets (or 1 bag prepared broccoli slaw)
- 1/2 cup celery, sliced
- 2 tbsp. minced red onion
- 1/4 cup raisins
- 2 tbsp. salted sunflower seeds
- 1/4 cup Hellmann's Light
- 2 tablespoons greek yogurt
- 1 tsp. sugar
- 1 tablespoon vinegar, or to taste
- salt and pepper