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Recipes
White Bean Mash
By Unblond1
1. Sort through beans and remove any stones
- 2 cups (500 mL) white or red kidney beans
- 3 cloves garlic
- ½ small onion
- ½ cup (125 mL) hot vegetable stock
- 2 tbsp (25 mL) chopped fresh sage
- 3 tbsp (45 mL) drained, chopped, oil-packed sun-dried tomatoes
- 2 tbsp (25 mL) chopped fresh basil or Italian parsley
- ½ tsp (2 mL) salt
- Pinch pepper
FLANK*****Korean Steak on a Stick
By Unblond1
Great for both TAKE A PICTURE
- 1/2 lb. flank steak, thinly sliced
- 3 scallions, minced
- 1/4 cup rice wine vinegar
- 2 tbsp. soy sauce
- 2 tbsp. honey
- 1 tbsp. brown sugar
- 1/2 tbsp. minced fresh ginger
- 1 tsp. minced fresh garlic
- 1 tsp. fish sauce
- 1/4 - 1/2 tsp. chili garlic or siracha sauce - add gradually and carefully!
Slow Cooker Barley Tomato Cabbage Rolls - 6 Points
By Unblond1
Cut core from cabbage. In large pot of boiling salted water, cover and heat cabbage until leaves are easy to remove...
- 6 servings
- This old favourite goes vegetarian with barley, a grain that cooks successfully in the slow cooker. Sauerkraut gives a memorable taste to cabbage rolls, so make sure to pick the best quality possible - the type in jars is often superior.
- 1 1cabbage, (3-1/2 lb/1.75 kg)
- 1 tbsp vegetable oil 1 1tbsp tbsp(15 mL) (15 mL) vegetable oil
- 1 onion , diced1 1oniononions, diced
- 1 clove garlic , minced1 1clove clovegarlic, minced
- 1 tsp dried oregano 1 1tsp tsp(5 mL) (5 mL) dried oregano
- 1/2 tsp dried thyme 1/2 1/2tsp tsp(2 mL) (2 mL) dried thyme
- 1/2 tsp salt 1/2 1/2tsp tsp(2 mL) (2 mL) salt
- 1/2 tsp pepper 1/2 1/2tsp tsp(2 mL) (2 mL) pepper
- 1/4 tsp caraway seeds , crushed (optional)1/4 1/4tsp tsp(1 mL) (1 mL) caraway seeds, crushed (optional)
- 1 cup pot barley 1 1cup cup(250 mL) (250 mL) pot barley or pearl barley
- 2 cups vegetable broth 2 2cups cups(500 mL) (500 mL) vegetable broth
- 1 carrot , diced1 1carrotcarrots, diced
- 1 zucchini , diced1 1zucchinizucchinis, diced
- 1 egg , beaten1 1eggeggs, beaten
- 2-1/2 cups tomato juice 2-1/2 2-1/2cups cups(625 mL) (625 mL) tomato juice
- 1/4 cup tomato paste 1/4 1/4cup cup(50 mL) (50 mL) tomato paste
- 1 tsp granulated sugar 1 1tsp tsp(5 mL) (5 mL) granulated sugar
- 3 cups sauerkraut 3 3cups cups(750 mL) (750 mL) sauerkraut
Tabbouleh - Mayo Clinic
By Unblond1
Wrap this traditional Middle Eastern salad in lettuce, tuck it in a pita pocket, or serve it as a side dish
- 1 cup vegetable stock, broth or water
- 1 cup fine-grind bulgur
- 2 cups cherry tomatoes, halved, or 2 tomatoes, seeded and diced
- 1/2 cucumber, peeled, seeded and diced
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh flat-leaf (Italian) parsley
- 3 tablespoons chopped fresh mint
- 2 tablespoons extra-virgin olive oil
- 2 green (spring) onions, including tender green tops, finely chopped
- 1 tablespoon grated lemon zest
- 1 clove garlic, minced
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground allspice
CHICKEN-Coq Au Vin Soup
By Unblond1
In Dutch oven or large heavy pot, cook bacon over medium heat, stirring occasionally, until crisp, about 4 minutes
- 2 slices sodium-reduced bacon, chopped
- 2 tsp olive oil
- 450 g boneless skinless chicken thighs, cut in 3/4-inch chunks
- 500 g red-skinned potatoes, (about 4), cut in 1/2-inch cubes
- 1 pkg cremini mushrooms, thinly sliced
- 1 leek, (white and light green parts only), halved lengthwise and thinly sliced crosswise
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 3 cups sodium-reduced chicken broth
- 2/3 cup dry white wine
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp chopped fresh parsley
GROUND****Basil Chicken Meatballs with Ponzu Sauce
By Unblond1
28/12/13 - Great for both, including the sauce
- Meatballs:
- 6 servings
- 1/2 cup panko breadcrumbs
- 3 tbsp. chopped green onions
- 3 tbsp. chopped fresh basil
- 4 teaspoons sweet chili sauce
- 1 teaspoon minced garlic
- 1 teaspoon fish sauce
- 1 pound ground chicken
- 1 large egg white, lightly beaten
- Cooking spray
- Sauce:
- prepared ponzu sauce, with added chili flakes, basil leaves and green onions, OR:
- 3 tbsp. lower-sodium soy sauce
- 1 tablespoon small basil leaves
- 1 tablespoon chopped green onions
- 4 teaspoons fresh orange juice
- 2 teaspoons fresh lemon juice
- 1 teaspoon water
- 1 teaspoon mirin
- Dash of crushed red pepper
CUTLETS-Turkey Milanese
By Unblond1
* Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl
- 3 servings
- 10 oz. turkey breast, pounded 1/8-inch thick
- 2 tbsp. all-purpose flour
- 1/4 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 1/2 eggs, beaten
- 1 cups Italian-seasoned bread crumbs or panko
- 1/4 cup olive oil, plus extra for drizzling (2 tbsp. accounted for)
- 3 cups (2 1/2 ounces) baby arugula
- 1 cup (5 ounces) cherry tomatoes, halved
- 1 ounce Parmigiano Reggiano
- Lemon wedges
ZUCCHINI****Green and Yellow Zucchini Salad
By Unblond1
30/07/16 - This was very good
- 1 small to medium yellow zucchini
- 1 small to medium green zucchini
- Salt
- 2 Tbsp extra virgin olive oil
- 2 Tbsp white wine vinegar
- 3/4 tsp sugar
- freshly ground black pepper to taste
- 1 small clove garlic, minced
- 1/4 cup red onion, sliced and slices quartered
- 1/2 cup chopped sweet bell pepper (any combination of red, yellow, orange)
- 1/4 cup pitted and sliced Kalamata or oil-cured olives (about 10-12)
- 1 Tbsp finely chopped fresh parsley
- 1 Tbsp minced fresh dill
- 1 Tbsp julienned fresh basil
VEGGIE-Vegetarian Coconut Rice Bowls
By Unblond1
Place the rinsed rice in a rice cooker
- 1 cup uncooked jasmine rice, rinsed
- 1 (15 oz) can coconut milk
- 1 cup chopped cilantro, divided
- 2 limes
- 2 tsp extra-virgin olive oil
- 1 (8 oz) package baby bella mushrooms, sliced
- 2 small zucchini, thinly sliced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 Tbs. freshly minced ginger
- 1/2 cup frozen edamame
- 2 scallions, finely sliced
- 1 tsp fish sauce (leave out for 100% vegetarian)
- coarse salt and freshly ground pepper, to taste
PEPPERS****Marinated Pepper Strips
By Unblond1
* Roast peppers on the grill until blackened and soft
- 3 sweet bell peppers - 1 each red, yellow and orange
- 3 mild green chili peppers
- 1 anchovy fillet or 1 tsp. anchovy paste
- 1 clove garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- salt and pepper to taste
- fresh chopped herbs to taste - thyme, sage, basil, rosemary, oregano, parsley