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Recipes
MUFFINS-Ginger Parsnip Muffins
By Unblond1
* *Grease* or *spray* muffin cups with nonstick vegetable cooking spray
- 1 cups all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup rolled oats
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 2 tbsp finely chopped crystallized ginger
- 1/2 cup raisins
- 1 egg
- 1 cup grated peeled Parsnip (1 medium)
- 3/4 cup buttermilk or milk
- 1/2 cup Honey
- 1/4 cup vegetable, almond, hazlenut or walnut oil
Thai Cucumber Salad with Roasted Peanuts
By Unblond1
Whisk first 5 ingredients in medium bowl
- 1/4 cup fresh lime juice
- 1 1/2 tablespoons fish sauce (nam pla)*
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons minced seeded jalapehili (about 1 large)
- 2 garlic cloves, minced
- 1 1/2 English hothouse cucumbers, halved, seeded, thinly sliced
- 3/4 cup sliced red onion
- 3 tablespoons chopped fresh mint
- 3 tablespoons coarsely chopped lightly salted roasted peanuts
MIXED*****Roasted Sweet-and-Sour Beets, Carrots, and Parsnips
By Unblond1
Dan liked this too, ate a full serving Update - 08/04/12 - I doubled this and took it to Andria's for Easter dinne...
- 1/2 lb. small beets, trimmed, peeled, and cut into wedges
- 1/2 lb. parsnips, cut into 2-inch-thick chunks
- 1/2 lb. carrots, cut into 2-inch-thick slices
- 2 tbsp. maple syrup
- 1 1/2 tbsp. cider vinegar
- 1 lemon
- 2 tbsp. EVOO
- 1 tsp. coriander seeds, lightly crushed
- 6 fresh thyme sprigs
- sea salt and freshly ground pepper
Laura Calder's Bacon and Egg Salad
By Unblond1
1. Poach the egg. Fry the bacon in a sauté pan until crisp, adding a bit of the olive oil if necessary
- 1 egg
- 3 cups mixed lettuce, including frisée
- 2 slices bacon, cut into small pieces, about 2 ounces
- 1 1/2 tablespoons red wine or balsamic vinegar
- 2 tsp. olive oil
- Salt and pepper
GREENS****Creamy Winter Greens Gratin
By Unblond1
You can make this gratin with your choice of spinach, Swiss chard, kale, or broccoli raab
- 4 side-dish servings
- 2 Tbs. unsalted butter
- 1/2 cup fresh breadcrumbs
- Kosher salt and freshly ground black pepper
- 1 cup heavy cream
- 2 cloves garlic, smashed and peeled
- 2-1/2 oz. bacon (about 3 strips) or 1-1/2 oz. thinly sliced pancetta
- 2 cups cooked winter greens (spinach, Swiss chard, kale, or broccoli raab)
- 1/3 cup freshly grated Parmigiano Reggiano, or a combination of Parmigiano and another hard cheese like Gruyère, Emmental, or aged Gouda
GROUND - Daphne Oz's Turkey Tacos - 7 Points Each
By Unblond1
* For the Tacos: Heat a large skillet over medium-high heat and add the oil and the ground turkey
- For the Tacos:
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1/2 tablespoon ground cumin
- 1/2 tablespoon chipotle chile powder
- salt and pepper
- 1/2 onion (diced)
- 1 clove garlic (minced)
- 1 jalapeno (seeded and minced)
- 1 tablespoon tomato paste
- 1/4 12-ounce bottle of beer
- 6 hard taco shells
- 1 cup pinto beans
- For the Shredded Salad:
- 1/2 red onion (diced)
- 1/2 head romaine (shredded)
- 1 tomato (diced)
- 1/2 cup green pimento stuffed olives (sliced)
- For the Creamy Chipotle Dressing:
- 1/2 cup greek yogurt or vegan mayonnaise
- 1/2 teaspoon chipotle chile powder
- 1/2 teaspoon honey
- juice and zest of 1 lime
- pinch salt
- 1 tablespoon apple cider vinegar
PEPPERS****Roasted Red Peppers Stuffed with Kale & Rice - 9 Points
By Unblond1
I liked this very much, Dan thought it needed meat in it
- FILLING:
- 2 servings
- 1 medium red, yellow or orange bell pepper
- sea salt and freshly ground pepper
- 1 cup kale or spinach, chopped roughly
- 1 tbsp. extra-virgin olive oil
- 2 - 3 tbsp. medium onion, chopped
- 2 tbsp. chopped red bell pepper
- 1 clove garlic, minced
- 3 tbsp. Lundburg Black Japonica or other blend - boiled and drained
- 1 1/2 ounces diced light feta
- 1 tbsp. toasted pine nuts
- 1 tsp. lemon juice
- LIQUID:
- 2 tbsp. chicken broth
- 2 tsp. olive oil
- 1 tsp. lemon juice
- TOPPING:
- 1 oz. gruyere or other melting cheese
BEEF-Hearty Meatball and Fennel Soup
By Unblond1
In bowl, stir together beef, oats, egg, mustard, garlic powder, onion powder, oregano and hot pepper flakes until c...
- 450 g extra-lean ground beef
- 1/3 cup quick-cooking rolled oats, (not instant)
- 1 egg, beaten
- 1/2 tsp Dijon mustard
- 1/2 tsp each garlic powder, onion powder and dried oregano
- 1/4 tsp hot pepper flakes
- 2 tsp olive oil
- 1 bulb fennel, tops removed, thinly sliced
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 cups no-salt-added beef broth
- 1 cup bottled strained tomatoes, (passata)
- 1/2 tsp pepper
- 1/2 tsp liquid honey
- Pinch salt
- 3 tbsp chopped fresh parsley
- 2 tsp lemon juice
CUCUMBER****Quick Pickled Cucumber
By Unblond1
06/07/15 - I liked this. It would make a nice addition to a cold-cut spread or a simple lunch
- 1/2 pound pickling cucumbers, halved lengthwise and thinly sliced (5 baby cucs)
- 1 teaspoon kosher salt
- 1 tablespoon sesame oil
- 2 tablespoons thinly sliced onion
- 1/2 tablespoon chopped basil (didn't try the first time but if you have it, go ahead)
- 3/4 teaspoon red pepper flakes
- 1 clove garlic, minced
- 1/2 teaspoon finely chopped ginger
- grated zest and juice of one large lime
- 1/4 teaspoon fish sauce
Total 10 Buffalo Dipping Sauce
By Unblond1
Mix all of the ingredients together in a bowl
- 1 cup plain Greek yogurt
- 1/2 lemon, juice and zest
- 1/4 tsp Stevia
- a few dashes of hot sauce