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Recipes
BEAN*****Cannellini and Tuna Salad with Fresh Herbs
By Unblond1
I love this, makes a great lunch for work
- 1 can Unico or PC Blue Menu Cannellini, rinsed and drained
- 2 cans tuna in olive oil or one can clover leaf salmon, drained
- grated rind of one lemon (don't skimp)
- juice of 1 lemon
- 2 tbsp. extra virgin olive oil
- 2 - 4 tbsp. chopped fresh herbs - thyme, oregano, basil, parley, chives
- generous pinch of malden salt
- freshly ground black pepper
TUNA****Spelt Farotto with Tuna and Artichokes - Rice Cooker
By Unblond1
Very good for both. Dan complimented the mix of flavours and liked the chewiness of the spelt
- 1 tablespoon extra virgin olive oil
- 3/4 cup spelt
- 2 cups chicken broth
- 4 oz. marinated artichoke hearts, drained and quartered, or artichoke antipasto
- 2 small cans Rio Mare or Callipo tuna in olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoons fresh basil chiffonade (my portion only)
- shaved Parmesan or pecorino cheese, to serve
- Salt and pepper to taste
FISH*****Cajun Fish
By Unblond1
* Preheat oven to 450 F. Spray a baking sheet lined with parchment or foil with cooking spray and set aside (foil ...
- 2 servings
- 2 cod filets (or other white fish) I used 1 Costco cod filet the first time, but it's too thick - try something thinner, with more surface for the crumbs to stick to and adjust cooking time accordingly)
- 1/4 cup buttermilk
- Grated zest of 1/2 lemon
- 1/4 cup panko
- 1 tbsp. freshly grated parmesan or Zerto four cheese blend
- 1 tbsp chopped fresh parsley, if you have it
- 1/2 tsp cajun seasoning
- Cooking spray
STEAK - Beef Fillet Steaks with Brown Butter Béarnaise
By Unblond1
*For béarnaise*, place butter in a skillet over medium heat, watching that it does not burn, and cook until butter...
- STEAKS:*
- 1 tbsp. vegetable oil
- 2 tbsp. unsalted butter
- 4 fillet steaks, each 6 to 8 oz.
- Salt and freshly ground pepper
- BROWN BUTTER BÉARNAISE:*
- 1/2 cup unsalted butter
- 2 tbsp white wine vinegar
- 1 tbsp water
- 4 tsp chopped fresh tarragon or 1 tsp (5 mL) dried
- 2 tsp minced shallots
- 6 black peppercorns
- 1/2 cup full-fat mayonnaise
- Salt and freshly ground pepper to taste
BOURBON - Maple-Meyer Lemon Whiskey Sour
By Unblond1
Whisk or beat whiskey and just whites in cocktail shaker to dissolve the powder
- 1/2 cup Bourbon Whiskey or Whistle Pig Whiskey
- 1/4 teaspoon powdered egg-whites, such as Deb El Just Whites
- 4 cups ice, divided
- 3 shakes Angostura Bitters
- 1/3 cup freshly squeezed Meyer lemon juice
- 1/4 cup pure maple syrup, preferably dark amber
- pinch salt
- 2 lemon twists
BRUSSELS SPROUTS****Caramelized Brussels Sprouts
By Unblond1
Dan even ate this
- 1 tbsp. EVOO
- 2 cloves garlic, sliced
- Salt and freshly ground pepper
- 10 ounces brussels sprouts, trimmed and cleaned and halved lengthwise
PASTA****Peas & Ham Pasta Salad
By Unblond1
15/06/15-Good, make-ahead Pasta salad
- DRESSING:
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 cup buttermilk
- 2 tablespoons mayonnaise
- 1 tablespoons chopped fresh dill or 1 tablespoon dried
- 1/2 tablespoon distilled white vinegar
- SALAD:
- 5 ounces Catelli Smart macaroni or fusilli
- 1 cup sliced button mushrooms
- 1 cup peas, fresh or frozen (thawed)
- 1 cup diced ham (I had about 5 ounces)
- 2 tablespoons finely chopped onion (I used red)
- 2 scallions, chopped
- 1 hard-boiled egg, chopped - leave this out, it makes no difference in the taste and the smell offended Dan
- 1/3 cup diced Cheddar cheese (40 grams)
- Freshly ground pepper to taste
LOBSTER - Lobster Pot Pie
By Unblond1
Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 1...
- PIE CRUST TOPPING:
- 1 1/2 cups chopped yellow onion (1 large onion)
- 3/4 cup chopped fennel (1 fennel bulb)
- 1/4 pound unsalted butter
- 1/2 cup all-purpose flour
- 2 1/2 cups fish stock or clam juice
- 1 tablespoon Pernod
- pinch each freshly grated nutmeg and cayenne
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3 tablespoons heavy cream
- 3/4 pound cooked fresh lobster meat, in bite-sized dice
- 1 1/2 cups frozen peas (not "baby" peas)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced flat-leaf parsley
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 8 tablespoons cold fresh lard, diced (1/4 pound)
- 8 tablespoons cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash
- OR USE PUFF PASTRY TOPPING or BISCUIT TOPPING or CHEDDAR BISCUIT TOPPING
CHICKEN****California Club Chicken Wraps
By Unblond1
Very good, we both liked. Vary the filling depending on what's on hand at the time
- Chipotle Mayonnaise:
- 1 tablespoons mayonnaise
- 1 tablespoons greek yogurt
- 1/4 to 1/2 teaspoon chipotle paste in adobo sauce, to taste
- salt and pepper
- Wraps:
- 2 large whole wheat tortillas
- 1/2 cup shredded lettuce, or to taste
- 40 grams shredded Tex Mex Light blend
- 1/4 avocado, thinly sliced
- 4 slices microwave bacon, heated
- 2 tablespoons red onion, thinly sliced
- 1 small tomato, thinly sliced, optional
- 3 oz. cooked chicken breast, shredded