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Recipes
BASMATI*****Giada's Pancetta and Saffron Rice
By Unblond1
We both loved this - makes a quick and easy dinner
- 1 teaspoon olive oil
- 2 ounces pancetta, cut into 1/4-inch pieces or 50 grams diced chorizo (went with this most recently, think I prefer it)
- 2 tablespoons unsalted butter (Don't leave this out or reduce it)
- 1/2 medium onion, finely chopped
- 1 clove minced or sliced garlic
- 1/2 cup white basmati rice (DON'T try this with brown basmati - I did that the second time I made it and it took FOREVER to cook - over an hour - and the texture wasn't the same and it wound up not being as good)
- 1 1/3 cups chicken broth
- 1/4 teaspoon saffron threads
- 1/2 lemon
- Malden salt (just a pinch, the pancetta is salty) and freshly ground pepper to taste
- 2 tablespoons minced fresh parsley
KIDS-Ladybug Appetizers Recipe
By Unblond1
25/12/13 - These were cute, albeit pretty fiddly but the kids wound up removing everything from the top so really
- 2 ounces cream cheese, softened
- 2 tablespoons Daisy Brand® Sour Cream X Taste the Freshness! Dollop, dip or drizzle Daisy Brand® Sour Cream on your favorite foods. Get Recipes >
- Black paste food coloring
- 1/2 teaspoon minced chives
- 1/8 teaspoon garlic salt
- 1/8 teaspoon minced fresh parsley
- 36 butter-flavored crackers
- 18 cherry tomatoes, quartered
- 18 large pitted ripe olives
- 72 fresh chive pieces (about 1-1/2 inches long)
FLAGEOLET*****Stewed flageolets in lemon broth - 6 Points
By Unblond1
I love this - great dinner or work lunch
- Serves 4
- 1 cup dried flageolet beans
- 2 cups chicken broth (approximately)
- 1/2 small onion, finely diced
- 1 leek, sliced
- 1 clove garlic, minced
- 1 judicious pinch hot red pepper flakes
- 1 sprig fresh oregano
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 sprig fresh sage
- 1 bay leaf
- 1 1/2 ounce piece of prosciutto end - removed when done OR
- 2 ounces diced pancetta, regular or spicy (no need to cook first)
- 2 sections minced preserved lemon
- malden Salt and pepper d'Espelette to taste
- 3 cups baby arugula/spinach mix (OPTIONAL) or serve with greens on the side
Peach Julep
By Unblond1
Add peach puree and mint to a chilled rock glass and muddle to bruise but not crush mint
- 2 oz. peach puree
- 3 sprigs fresh mint
- 2 oz. bourbon
STOCK*****Asian Stock
By Unblond1
Use for Asian soups or udon noodle bowls, potsticker soup, etc
- 4 cloves of garlic, smashed
- 1 1" piece of ginger
- 2 sticks of lemongrass, bashed
- 7 or 8 Kaffir lime leaves
- 2 star anise
- 4 green cardomom pods
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon coriander seeds
- 2 scallions, roughly chopped
- 1 slice of onion, roughly chopped
- 1 stalk celery, roughly chopped
- handful of cilantro stems, chopped, if on hand
- 3 dried shiitake mushrooms, whole
- 9 cups organic chicken, beef or vegetable stock, or combination
BISQUE****Provencal Seafood Bisque
By Unblond1
This is very good for both
- 6 servings
- 1 tbsp. EVOO
- 1 tbsp. butter
- 1 medium white or yellow onion, chopped
- 1 leek, sliced
- 1 large celery stalk, chopped
- 1 large carrot, chopped
- 2 garlic cloves, chopped
- 2 plum tomatoes, chopped
- 1 pound white fish fillets, roughly chopped (Cod, haddock, halibut, sole, turbot, walleye, bluegill, or rock cod)[I used a piece of Haddock and a piece of Hake - altogether not quite 12 ounces - that was plenty]
- 1 teaspoon of orange zest
- 2 bay leaves and 5 - 6 sprigs fresh thyme, tied together in a piece of leek
- Pinch of cayenne
- Large pinch of saffron
- pinch of fennel pollen
- 2 tbsp. tomato paste
- 1/4 cup dry sherry
- 1/4 cup cognac
- 2 cups clam juice
- 2 cups chicken broth
- 1/3 cup heavy cream
- Salt to taste
- 6 oz. lobster tail, diced
CUTLETS****Chicken or Turkey Rollatini Stuffed with Zucchini and Mozzarella
By Unblond1
08/07/15 - These were super, as written
- 1 tsp olive oil
- 1 medium shallot or 2 tablespoons red onion, minced
- 3 cloves garlic, chopped
- 1 1/2 cups (1 medium) zucchini, shredded (bet broccoli would work too)
- 1/4 cup (25 grams) + 2 tbsp (13 grams) Romano cheese (I used this) (or parmesan)
- 3 oz part skim shredded mozzarella (or Kraft 4 cheese Italiano lite - I used this)
- salt and pepper to taste
- 8 thin chicken cutlets, 3 oz each (I used turkey and had 18 ounces raw)
- 1/2 cup Italian seasoned breadcrumbs or panko
- 1 lemon, juice of
- 1 tbsp olive oil
- salt and fresh pepper
- olive oil non-stick spray
PIECES-Braised Chicken with Baby Vegetables
By Unblond1
•In large heavy pot, melt 1 tbsp (15 mL) butter over medium high heat
- 3 tbsp (45 mL) butter
- 1 whole chicken (3 lb/1.5 kg), cut in pieces
- 5 cups (1.25 L) fat-free chicken broth
- 1 cup (250 mL) white wine, preferably Italian
- 12 baby turnips, peeled and quartered
- 12 baby carrots, peeled
- 12 pearl onions, peeled
- 6 parsley stalks
- 3 bay leaves
- 1 tsp (5 mL) chopped fresh thyme or 1/2 tsp (5 mL) dried
- 3 tbsp (45mL) all-purpose flour
- 3/4 cup (175 mL) fresh or frozen peas
- 2 tbsp (30 mL) chopped parsley
- Salt and freshly ground pepper
KALE****Greek Kale Salad with Garlic Parsley Vinaigrette
By Unblond1
01/01/18 - Made with black-eyed peas for New Year's Day, served with Rosemary glazed Grandpa Ham, VVG for both
- GARLIC PARSLEY VINAIGRETTE:
- 1 large bunch curly green kale (about 10 ounces), stemmed and finely chopped
- 1 tablespoon EVOO
- sprinkle of fine sea salt
- 1 (19-ounce/2.2 cups) can black-eyed peas or garbanzo beans, rinsed and drained
- 1/2 red onion, thinly sliced
- 1/4 cup oil-packed sun-dried tomatoes, rinsed and drained
- 1/2 cup mixed-colour sweet pepper cut into thin strips
- 4 - 5 pepperoncini peppers, sliced
- 10 - 12 mixed-colour cherry or grape tomatoes, halved
- 15 oil packed or Kalamata olives, pitted and halved
- 60 grams diced feta cheese
- 1/4 cup olive oil
- 2 tablespoons fresh parsley leaves, finely chopped
- 1 tablespoon fresh dill leaves, finely chopped
- 1 1/2 tablespoons freshly-squeezed lemon juice
- 1 1/2 tablespoons red wine vinegar
- 1 garlic clove, pressed (or finely chopped)
- 1/2 tsp. dried oregano
- 1/4 tsp. sugar
- salt and black pepper, to taste
GROUND - Spicy Sloppy Joe Puffs
By Unblond1
Place a large sauté pan or skillet over medium-high heat
- 2 tablespoons olive oil
- 8 ounces ground beef
- 1/2 cup red onion (finely chopped)
- 2 tablespoons pine nuts
- 2 tablespoons harissa (store-bought)
- 1 sheet puff pastry (thawed)
- kosher salt and freshly ground black pepper (to taste)