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Recipes
VINAIGRETTE****Basic Red Wine Vinaigrette
By Unblond1
* Combine everything except oil in a stainless steel bowl and whisk to combine
- 4 tbsp. red wine vinegar
- 1 clove garlic, crushed
- 1 tbsp. dijon mustard
- salt and freshly ground black pepper, to taste
- 2/3 cup extra-virgin olive oil
FRITTATA****Smoked Salmon, Leek, Asparugus, Dill and Goat Cheese Frittata
By Unblond1
23/03/14 - Great for both and easy too, bonus for me
- 6 large eggs, or equivalent (I used 2 eggs and the rest Egg Beaters)
- 2 tablespoons milk or cream
- 1 tablespoon chopped fresh dill
- 1 tablespoon fresh basil chiffonade
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons chopped chives, Optional
- 2 - 2 1/2 ounces goat or cream cheese, softened (I used reduced fat goat, which was perfect)
- 2 ounces smoked salmon, chopped (1 individual pkg. from Costco)
- 1 tbsp. extra-virgin olive oil
- 1 medium leek, sliced thinly
- 6 - 8 spears asparagus, in bite-sized pieces
CUTLETS****Japanese-Style Crispy Pork with Tonkatsu Sauce
By Unblond1
15/12/14 - Very good, nice crunch
- Tonkatsu Sauce:
- 12 oz. thin-cut boneless pork chops or cutlets from Tarini's
- Kosher salt
- 1 tablespoons Chinese rice wine, sake or sherry
- 1/2 teaspoon finely grated peeled ginger
- 1-2 large eggs
- 1 cup panko
- 1/4 cup cornstarch, regular or rice flour
- 1/2 cup ketchup
- 1/4 cup Worcester sauce
- 1/4 cup sake or chicken broth
- 2 tablespoons granulated sugar
- 2 tablespoons Mirin
- 1 tablespoon each grated ginger and garlic
GARBANZOS - Chickpea and Lentil Curry with Toasted Pita
By Unblond1
For the Stewed Chickpeas and Lentils: In a large satue pan over medium-high heat, warm the olive oil
- STEWED CHICKPEAS AND LENTILS:
- 3/4 tablespoon olive oil (divided)
- 1/2 yellow onion, small dice
- 2 cloves garlic, minced
- 1 tablespoon yellow curry powder
- 1/2 teaspoon ground cumin
- pinch crushed red pepper flakes
- 1/2 - 300 gram package of frozen spinach, thawed and squeezed of any excess moisture
- 14 ounces tomato puree or 1 can fire-roasted tomatoes, crushed or pureed
- 3/4 cup red lentils
- 1 cup chickpeas, rinsed and drained, thawed if frozen
- 1 cup chicken stock
- Kosher salt and freshly ground black pepper (to taste)
- TOASTED PITA:
- 1 whole wheat pita (I used Haddad High Protein Whole Wheat)
- 1/2 tablespoon olive oil
- 1 teaspoon za'atar OR (1 teaspoon fresh oregano, 1 teaspoon fresh thyme, 1 teaspoon sesame seeds)
- Kosher salt (to taste)
- SEASONED YOGURT:
- 1/2 cup Greek yogurt
- 1/2 clove garlic, grated
- 1/4 lemon, zested and juiced
- 2 tablespoons parsley, finely chopped, to garnish
- Kosher salt and freshly ground black pepper (to taste)
AMARETTO - Amaretto Sour
By Unblond1
Pour the Amaretto, simple syrup, and lemon and lime juices into a cocktail shaker with ice
- 2 ounces Amaretto liqueur
- 1/2 ounce freshly-squeezed lemon juice
- 1/2 ounce freshly-squeezed lime juice
- 1/2 ounce simple syrup, or to taste
- dash of Angostura or orange bitters, optional
- 1 orange slice
- 1 maraschino cherry
SWEET****Honey-Nutmeg Fleur de Sel Yogurt
By Unblond1
17/07/15 - I had as a lunch, over 3 diced fresh figs
- 1/2 cup 2% Greek yogurt
- 1 tablespoon honey
- grated fresh nutmeg
- pinch of Maldon salt
TILAPIA - Firecracker Tilapia (Chili's Copycat Recipe)
By Unblond1
n.b. Glaze and Tapenade make enough for four uses for us
- GLAZE:
- 1 teaspoon vegetable oil
- 1 teaspoon minced garlic
- 1/3 cup dark brown sugar (or 2 tablespoons Splenda Brown)
- 2 tablespoons water
- 1/4 cup Kikkoman hoisin sauce
- 2 tablespoons chili paste (Sambal Oelek)
- 1 teaspoon minced cilantro
- 1/4 teaspoon soy sauce
- 2 1/2 tablespoons rice vinegar
- RED CHILI TAPENADE:
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons minced garlic
- 1/4 cup minced red bell pepper
- 2 tablespoons chopped white onion
- 2 tablespoons chopped green onion
- 1/2 cup (4 ounces) bottled pimentos (sliced or diced), with liquid
- 1 1/2 cups water
- 3 tablespoons apple cider vinegar
- 2 teaspoons chili paste
- 1 1/2 teaspoons dark brown sugar
- 1 1/2 teaspoons soy sauce
- 1/2 teaspoon sesame seeds
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 1/8 teaspoon ground black pepper
- FISH:
- 4 tilapia fillets
- 1 tablespoon coconut or olive oil
- GARNISH:
- sesame seeds
- minced cilantro
CROUTONS*****Puff Pastry Croutons
By Unblond1
Good way to use up puff pastry scraps, if you have them
- leftover puff pastry, cut into small squares
- melted butter, as needed
- black and white sesame seeds, optional (haven't tried)
- Malden and black salt - optional (good but don't overdo)
CROUTONS*****Olive Oil Croutons
By Unblond1
* Cut bread into small cubes and toss with oil
- 24 servings (1/4 cup each)
- 12 oz. bread cubes - 1/2" (mixture of marble rye, ciabatta, rosemary, semolina, olive, etc.)
- 3 Tablespoons extra virgin olive oil