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Recipes
NAVY****Cowboy Beans
By Unblond1
13/11/13 - VVG. Dan especially liked but I can tolerate it too
- 1 (15.8oz) can Navy Beans, drained and rinsed
- 4 oz. bacon, cooked and chopped (I used two slices of pancetta the first time - 1 hot, 1 not, diced fairly large and Sauteed)
- 1/2 Tbsp dried minced onion flakes (Didn't have, not missed)
- 1/2 cup BBQ sauce
- 1/4 cup ketchup
- 1/8 cup honey
- 1/8 cup brown sugar
- 1/2 Tbsp garlic powder
- 1/2 Tbsp dry mustard
- 1/2 Tbsp chili powder
- 1 Tbsp dijon mustard
- 1 tsp red wine vinegar
CANNELLINI****White Beans with Chicken and Onion Confit
By Unblond1
15/09/13 - we both liked this very much
- OPTIONAL TOPPING:
- 2 tbsp. EVOO
- 1 large onion, thinly sliced
- 6 cloves garlic, thinly sliced
- 1 leek, thinly sliced
- 1 stalk celery, thinly sliced
- 1 pinch red pepper flakes
- 2 ounces diced pancetta, spicy if you have it
- 6 ounces shredded deli chicken [or skinless, boneless chicken breast, cut into very thin strips - (This is important, if they're too thick, they will be tough on serving)]
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 2 tbsp. thinly sliced fresh sage
- 1 large can navy or cannellini beans, drained and rinsed
- 1/2 cup chicken broth
- Sea salt and freshly ground black pepper
- 3 ounces baby spinach, kale, Swiss chard or combination
- 2 tbsp. chopped flat-leaf parsley
- 2 ounces goat cheese, crumbled
- 1/4 cup panko
- 2 tbsp. grated parmigiano
- 1 tbsp. EVOO
- 1 dash smoked paprika (Optional)
VEG****Pasta with Broccoli Rabe, Pancetta and Cannelini Beans (Emeril)
By Unblond1
I liked this much more than Dan did and it's really too much work just to make for myself unless the ingredients we...
- 3 servings
- 2 tbsp. extra-virgin olive oil, plus more for drizzling when serving
- 1/2 medium onion, diced or sliced
- 3 cloves garlic, thinly sliced
- 1 bunch broccoli rabe, trimmed and cut into bite-sized pieces, par-boiled and drained
- 1/2 cup cannellini beans, drained and rinsed
- 1/2 cup chicken broth
- 1/3 teaspoon crushed red pepper flakes
- Sea salt and freshly ground black pepper
- 5 ounces orecchette, cooked according to package directions, or Catelli Smart Penne (I tried the orecchette the first time, go for the penne next)
- 2 tbsp. fresh basil chiffonade - oops, forgot this
- 1/4 cup pancetta, julienned and sauteed until crispy, drained
- Parmigiano-Reggiano, Pecorino Romano or Asiago, shaved or grated, for serving
SPINACH****Creamed Spinach Gratin
By Unblond1
This was very good - for me - Dan hated it
- 4 oz. baby spinach
- 1 clove garlic
- 1 shallot, finely minced
- 2 tsp. evoo
- 1 tbsp. skim milk
- 1 tbsp. Hellman's Light
- Salt, nutmeg & cayenne, to taste
- 2 tbsp. Panko
- 5 grams grated parmesan
- 1/2 tsp. evoo
ICE CREAM****Butter Tart Affogato
By Unblond1
02/01/17 - This was intended for Christmas dinner and of course we never got to it
- 4 shots espresso
- 2 ounces Maple Cream liqueur
- 4 scoops Maple Walnut or Rum Raisin ice cream (or combination - I had Maple Walnut and Salted Caramel)
FIDDLEHEADS*****Fiddlehead and Asparagus Salad with Sesame Vinaigrette - 4 Points
By Unblond1
4 Points Very good for me
- Vinaigrette:
- 2 cups fiddleheads
- 2 cups asparagus, cut in 1" pieces
- 1 1/2 tsp. toasted sesame seeds
- 3 - 4 green onions
- 2 tsp. rice vinegar
- 2 tbsp. EVOO
- 1/2 tsp. sesame oil
- 1 tbsp. soy sauce
- pinch red pepper flakes
- 1 tsp. sugar or honey
- 1 clove garlic, minced or grated
EGGPLANT****Roasted, Sliced Eggplant
By Unblond1
* Preheat the oven to 450 degrees F
- 1 or 2 eggplant, depending on size, washed
- 1 - 2 Tbsp. EVOO or garlic or herb oil
- salt and pepper to taste
Total 10****Pumpkin Pie Smoothie
By Unblond1
27/02/15 - Makes a nice change
- 2 tbsp protein powder (whey or egg white)
- 1 tbsp flaxseed oil
- 1 cup unsweetened almond or coconut milk
- 1/2 banana
- 1/2 cup pure pumpkin puree
- 1 tsp pumpkin pie spice
- 1/4 tsp vanilla extract
- 1/2 cup ice
POTATOES*****Actifry Classic French Fries
By Unblond1
- 3 medium-sized yellow-fleshed new potatoes, about 600 grams
- 4 teaspoons EVOO or duck fat
- salt to taste
PASTA****Noodles with Spicy Peanut Sauce (WW)
By Unblond1
* Cook spaghetti until done, drain and rinse
- 2 servings (actually 3, adjust if making again)
- 2 1/2 oz. Catelli Smart Spaghetti
- 3 servings WW Thai Peanut Ginger Dipping Sauce
- 2 tbsp. 1% milk - reduce to one tbsp., otherwise it's too runny
- 1 tsp. fresh ginger
- salt
- 3 scallions, thinly sliced or julienned
- 1/4 small red pepper, julienned
- 2 pickling cucumbers, julienned
- (some snow peas would be good in this too)