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Recipes
SF SMOOTHIE - Peach Melba Smoothie
By Unblond1
Calories 270.4 Total Fat 6
- 1 scoop. Slimfast® Vanilla
- 1/3 cup. Fat free milk
- 88 grams / 3/8 cup Plain, fat free Greek yogurt
- 1/3 cup Raspberries
- 1/3 cup Chopped frozen sliced peaches
- 3/4 cup Water
- 1 cup ice cubes (about 6 or 7)
GREEN*****Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette
By Unblond1
This was super for both. We had it for New Year's Eve 2012 with Foie Gras Toasts
- 3 - 4 cups mixed baby greens
- 1 ripe pear, cut in half
- 1/4 cup pomegranate seeds
- 1 - 2 ounces Gorgonzola
- 2 tbsp. toasted walnut or pecan halves
- Fresh cracked pepper
- 1 tablespoon honey
- Champagne vinaigrette*
- 2 tbsp. champagne vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon minced garlic
- 1/2 tablespoon freshly squeezed lemon juice
- freshly cracked black pepper
- 2 tablespoons olive oil
FISH-Spicy Fish Taco Bowls (Actifry)
By Unblond1
Sprinkle the spice blend or chili powder evenly over both sides of the fish
- FISH (2 servings):
- Weber's Chili Lime Rub or Chili powder of choice
- 1 teaspoon olive oil
- 1 tilapia or cod filet (or other fish filet of your choice)
- RICE (4 servings):
- 1 tablespoon olive oil
- 2 cloves thinly-sliced garlic
- 1/2 cup fresh sweet corn kernels, completely thawed if frozen
- 1/2 red onion, diced
- 1/2 red pepper, diced
- 1 medium jalapeno, seeded and thinly sliced
- 1 tablespoon Taco Potion #19
- 3/4 cup black beans, rinsed and drained or completely thawed if frozen
- 1 package PC Blue Menu Microwave brown rice
- 1/2 cup chicken broth
- TO SERVE (2 servings):
- 1/4 avocado, diced
- 20 grams light feta, diced, per bowl
- 7 grams (11 pieces) PC Tortilla strips, per bowl
- 1 tablespoon Yogurt and Lime Crema, per bowl
- chopped fresh cilantro and lime wedges
BRATS****Beer-Braised Bratwursts with Onion
By Unblond1
04/01/14 - Good way to prepare brats, or at least Dan really liked them (I can take or leave brats in any configura
- 6 servings
- 1 teaspoon black or brown mustard seeds or combination
- 1/2 teaspoon caraway seeds
- 2 tablespoons unsalted butter
- 6 uncooked bratwursts (2 lbs.)
- 2 medium onions, one white, one red, sliced into 1/4-inch-thick half-rings
- 1/2 tablespoon dark brown sugar
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cups (12 ounces) brown ale, such as Newcastle
- 6 hoagie rolls, toasted, Optional, or see recipe for Sausages en Croute with Caramelized Onions and Crispy Gruyere
STEW*****Baby Beef Stew with Grappa and Olives - SLOW COOKER - 6 Points
By Unblond1
* Season beef with salt, pepper, paprika and thyme and refrigerate to marinate for at least 2 hours or overnight
- 4 Servings
- 12 oz. lean beef stew meat, cut into bite-sized pieces - i used flank
- sea salt and fresh ground black pepper
- 1 pinch smoked paprika
- 1/4 tsp. dried thyme or 1 tsp. fresh
- 50 grams pancetta, diced - 1/2 hot if you have it
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 1/2 cup aurora tomatoes, drained
- 1 bay leaf
- 2 tbsp. tomato paste
- 1/4 cup dry red wine
- 1/2 cup beef broth or consome
- 2 tbsp. grappa or brandy
- 8 black olives, pitted and halved
CABBAGE****Cabbage and Carrot Slaw with Miso Dressing - 3 Points
By Unblond1
14/085/11 - VG for both - served with sesame tuna steak and it played off that perfectly
- DRESSING:
- 2 servings
- 1 1/2 tsp. toasted sesame seeds
- 1 tbsp. rice vinegar
- 1 1/2 tsp. EVOO
- 1 tsp. sesame oil
- 3/4 tsp. sugar
- 1 1/2 tsp. white miso - 8 1/2 grams
- 1/4 tsp. soy sauce
- SALAD:
- 1 1/2 cups PC carrot slaw - 170 grams
- 1/2 cup very thinly sliced sweet pepper
- 2 tbsp. thinly sliced scallions
- 1 apple, cut into batons, optional (didn't try the first time)
MUFFIN****Olive, Feta and Rosemary Muffins - 5 Points for each of 12 muffins
By Unblond1
These are very good and could be excellent with a bit of tweaking - see recipe notes They are actually much better
- 12 servings
- 2 cups flour
- 1 tbsp. baking powder
- 1 pinch sea salt
- 50 grams butter, melted
- 1 egg
- 150 grams feta, cut into 1/4" cubes - try one of the flavoured fetas for extra punch - tomato or olive - the plain, low fat version was rather bland
- 1 1/4 cups buttermilk
- 1 cup chopped, pitted Nicoise or Kalamata or pitted green olives, or combination (18 olives)
- 1 tbsp. fresh rosemary, finely chopped - I used a teaspoon the first time and it was not even noticeable - when you think you have enough rosemary, double it
- Depending on how flavourful your cheese is, consider adding a healthy bit of cracked pepper or aleppo pepper for added punch
ARTICHOKES **** Hacienda-style artichokes (Alcachofas de la hacienda) Mexico The Beautiful Cookbook
By Unblond1
16/02/14 - Even Dan liked this and ate all of his dressing
- DRESSING:
- 2 medium to large artichokes
- 1 Hard-boiled egg, very finely chopped
- 1/4 avocado, very finely chopped
- 2 ounces chicken breast, very finely chopped (you could also try finely minced smoked salmon)
- 1 medium shallot, minced
- 3 tbsp. Mayo
- 3 tbsp. Greek yogurt
- 1 tbsp. Dijon
- 1 tsp. Red wine vinegar
- 1 tsp. Olive oil
- 2 tbsp. buttermilk
- 2 tbsp. Minced fresh parsley (Optional)
- pinch dried tarragon, to taste
- salt and pepper to taste
PUMPKIN - Roasted Pumpkin Pie Soup
By Unblond1
10/10/17 - Started out as a roasted pumpkin dish with feta and chili which was so-so, I hated to through out the le...
- 2 to 2 1/2 lb. / 1 kg sugar pumpkin (unpeeled)
- 2 red onions, peeled and each onion cut into 12 wedges (I used 1 red onion and 5 or 6 shallots)
- 10 - 12 cloves of garlic, peeled and left whole (or halved if large)
- 1/4 cup pecans, roughly chopped
- 2 tbsp maple syrup
- 2 tbsp olive oil
- sprig each of rosemary, sage and thyme
- 1/2 teaspoon dried chili flakes
- 1/2 tsp Maldon salt
- Black pepper
- 4 cups chicken broth
- 1 large can (398ml) light coconut milk
- pinch each of pumpkin pie spice and cayenne
Swiss Chard Boules Stuffed with Lemon Barley "Risotto" - 8 Points w/Coulis, 5 Points w/out
By Unblond1
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008
- 1 bunch Swiss chard
- 1 tablespoon extra virgin olive oil
- 1 ounce pancetta, diced crosswise
- 2 tablespoons diced shallot
- 1/2 cup pearled barley
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground white pepper
- 2 tablespoons white wine
- 1 1/2 cups chicken stock, hot
- 2 tablespoons freshly chopped parsley leaves
- 2 tablespoons grated Parmigiano-Reggiano
- 1/2 teaspoon finely grated lemon zest
- Roasted Red Pepper and Pine Nut Coulis, optional
- 1 1/2 roasted red peppers, skins and seeds removed, chopped
- 2 tablespoons toasted pine nuts
- 1 tablespoon red wine vinegar
- 1/4 cup grated Parmesan
- 1/2 tablespoon chopped parsley leaves
- 1/2 tablespoon chopped basil leaves
- 1/4 lemon, juiced
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground white pepper