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Recipes
BANANA****Jamaican Banana Bread - 5 Points per 16th of recipe
By Unblond1
As banana bread goes, this one is great
- TOPPING:
- 16 servings
- 2 tablespoons unsalted butter, softened
- 2 tablespoons light cream cheese, softened
- 1/2 cup sugar
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup mashed ripe banana
- 1/2 cup skim milk
- 3 tablespoons dark rum
- 1 teaspoon grated lime rind
- 2 teaspoons lime juice
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans, toasted
- 1/4 cup flaked sweetened coconut
- 1/4 cup packed brown sugar
- 2 teaspoons unsalted butter
- 2 teaspoons lime juice
- 2 teaspoons dark rum
- 2 tablespoons chopped pecans, toasted
- 2 tablespoons flaked sweetened coconut
Pan-braised swordfish with feta - Mayo Clinic
By Unblond1
This Mediterranean-style swordfish dish goes from stove to table in less than 20 minutes
- 4 swordfish steaks, each 5 ounces, and 3/4- to 1-inch thick
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons olive oil or canola oil
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup vegetable stock or broth
- 1/2 cup golden raisins
- 2 tablespoons red wine vinegar
- 1 small lemon, thinly sliced
- 2 tablespoons crumbled feta cheese
- 1 tablespoon chopped fresh marjoram or oregano
- 1 tablespoon capers, rinsed
RICE COOKER - Cooking Times and Amounts
By Unblond1
*BARLEY BLEND (PC):* * Soak Barley Blend in cold water in rice cooker before you leave for work
- BARLEY BLEND (PC):
- 6 tbsp. barley blend
- 3/4 cup chicken broth
- pinch of salt
- 1 tbsp. becel or EVOO
- BULGUR:
- 1/2 cup bulgur
- generous 3/4 cup chicken broth
- pinch of salt
- 1/2 tablespoon of EVOO
- COUSCOUS (REGULAR OR WHOLE WHEAT):
- 1/2 cup couscous
- 1/2 cup water or chicken broth
- pinch of salt
- 1 tablespoon olive oil or butter
- COUSCOUS (ISRAELI):
- 1/2 tablespoon EVOO
- 1 minced shallot
- 1/2 cup Israeli couscous
- 1 cup chicken stock
- pinch of salt
- herbs and zest to taste
- FARRO/SPELT:
- 1/2 cup farro or spelt (for 1 cup cooked grain)
- 1 1/2 cups water or broth
- pinch of salt
- FREEKEH:
- 70 grams dry weight Freekeh
- 2/3 cup water or broth
- pinch of salt
- PEARL BARLEY:
- 1/4 cup pearl barley
- generous 1/2 cup chicken broth
- pinch of salt
- POT BARLEY:
- 1/4 cup pot barley
- generous 1/2 cup chicken broth
- pinch of salt
- 1 tablespoon becel buttery to serve
- QUINOA:
- 1/2 cup quinoa, rinsed if necessary
- 2/3 cup chicken broth
- pinch of salt
- WHEAT BERRIES:
- 1/3 cup wheat berries
- 2/3 cup chicken broth
- pinch of salt
- WILD RICE:
- 6 tablespoons wild rice
- 1 cup chicken broth
- pinch of salt
HOMINY*****Poblano Hominy Casserole
By Unblond1
20/03/15-VVG for both. Makes a nice, make-ahead side dish
- 1/4 cup chopped onion
- 1 (15 ounce) can white hominy (drain and reserve liquid) OR 1/2 cup hominy grits, cooked for about 60-80 minutes on regular cycle in rice cooker, then drained, reserving liquid
- 2 tablespoons hominy liquid
- 3 oz. grated Cheddar or Tex-Mex cheese
- 2 slices thick cut bacon (garlic-pepper if you have it), diced and fried crisp
- 1/4 cup minced sweet peppers (my addition)
- 1/4 cup fresh seeded and chopped poblano or jalapeno pepper
- 1/2 cup thawed frozen corn (my addition)
- 1/2 pickled jalapeno, seeded and chopped (optional - haven't tried)
- 2 tablespoons chopped fresh cilantro
- generous pinch of chili powder and cumin if not using pickled peppers
- salt and pepper to taste
QUICK*****Honey Oat Quick Bread - Eating Well - 5 Points for each of 12 slices
By Unblond1
This honey-oat bread has a pleasant flavor and divinely moist, tender crumb
- 12 - 15 slices
- 2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
- 1 1/3 cups whole-wheat flour
- 1 cup all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons salt
- 1 cup homemade yogurt
- 1 large egg
- 1/4 cup canola oil or walnut, hazelnut or almond oil
- 1/4 cup honey or agave syrup
- 3/4 cup nonfat or low-fat milk
CARAMEL*****Dulce de Leche - Alton Brown
By Unblond1
22/12/11 - I made this expressly for Dulce de Leche glazed ham - which is super but this on its own is yummy, yummy
- 32 servings - 2 cups
- 1 quart whole milk
- 12 ounces sugar, approximately 1 1/2 cups
- 1 vanilla bean, split and seeds scraped
- 1/2 teaspoon baking soda
BEETS****Roasted Beets with Balsamic Vinegar Vinaigrette
By Unblond1
03/01/12 - This arose as a save of a salad I prepared (but didn't serve) for New Year's Day
- 4 servings
- 3 tbsp. white balsamic vinegar
- 3/4 tablespoon honey
- 4 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 lb. small beets (I used a mix of candy cane and golden beets)
- 1/4 cup pine nuts, toasted
- 2 tbsp. dried cranberries or dried cherries or mixture
POTATO****Baked Potato Soup - 8 Points
By Unblond1
*Sauté* leek, onion and shallot over medium heat until softened, *add* potatoes, salt and pepper and broth
- 4 servings
- 1 tbsp. evoo
- 1 leek, sliced
- 1/2 medium onion, diced
- 1 - 2 shallots, diced
- 1 - 2 cloves garlic, minced
- 26 oz. peeled, diced potatoes
- 4 cups chicken broth
- smoked sea salt and white pepper to taste
- 1/4 cup 5 % sour cream
- 60 grams 95% fat free cream cheese
STEW - Greek Chicken Stew
By Unblond1
* Heat the oil in a Dutch oven over medium-high heat
- 3 tablespoons olive oil
- 1 large onion, chopped (about 1 cup)
- 1 large green bell pepper, chopped (about 1 cup)
- 1 tablespoon jarred minced garlic
- 4 teaspoons dried Greek seasoning, crumbled between the fingers
- 1 (28-ounce) can crushed tomatoes, in puree
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 1 cup chicken broth
- 2 bay leaves
- Pepper, to taste
- 1/2 rotisserie chicken, shredded (about 3 cups)
- 1/2 cup pitted kalamata olives, coarsely chopped
- 1 tablespoon freshly squeezed lemon juice
COD - PC Fish & Chips Pacific Cod Burger
By Unblond1
Preheat Breville Oven to 425
- 1 PC Fish & Chips Pacific Cod Burger
- 1 PC Multi Grain thin (or a kaiser roll) toasted
- 2 tablespoons tartar sauce
- lettuce of choice