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Recipes
VINAIGRETTE - Maple Sherry Vinaigrette
By Unblond1
Add all ingredients to a mason jar or dressing shaker bottle
- 1/4 cup sherry vinegar
- 1/4 cup water
- 1/4 cup olive oil
- 2 Tablespoons 100% pure maple syrup
- 2 teaspoons dijon mustard
- pinch of salt and pepper
PINTO*****Braised Kale with Pinto Beans and Pancetta
By Unblond1
This was great for both (although I don't think Dan would eat it often or anything but he did finish his) Update...
- 4 servings
- 1/3 cup finely chopped red onion or leek or combination
- 2 cloves garlic, minced
- 4 ounces diced pancetta or turkey keilbasa or diced deli ham
- 5 cups chopped kale or baby kale
- 1/2 cup dried pinto beans
- 1 can consome + water as necessary
- 1 bay leaf + sprigs of rosemary, thyme and sage
- 1 parmesan rind
- 1 finely minced jalapeno, optional
- 1 tablespoon red wine vinegar
- sea salt and chipotle hot sauce, to serve
RISOTTO****Slow Cooker Saffron Risotto
By Unblond1
Cook for 2 hours maximum in slow cooker on high
- Serves 6
- 3 cups chicken broth
- 1/2 tsp. sea salt
- 1/8 tsp. crumbled saffron threads
- 1 tbsp. EVOO
- 2 tbsp. unsalted butter
- 1 shallot, minced
- 1 cup Arborio rice
- 1/4 cup dry vermouth
- freshly ground black pepper, to taste
- 1/3 cup grated Parmigiano Reggiano cheese
AVOCADO - Avocado with Sesame Soy Dressing
By Unblond1
In a small bowl whisk together soy sauce, lemon juice, oil, sugar, and a pinch of salt until sugar is dissolved
- 1 tablespoon soy sauce
- 2 teaspoons fresh lemon juice
- 1 teaspoon Asian sesame oil
- 1/8 teaspoon sugar
- 1 chilled firm-ripe California avocado
- 4 to 6 leaves soft-leafed lettuce, washed and spun dry
- 1 teaspoon sesame seeds, toasted lightly
ARBORIO****Spanish Rice with Chorizo
By Unblond1
22/02/16 - This was pretty good
- 1 tablespoon olive oil
- 100 grams diced chorizo sausage
- 1 jalapeno, diced
- 1 medium sweet bell pepper, seeded and chopped
- 1/2 small yellow onion, chopped
- 1 stalk celery, diced
- 1 clove garlic, sliced
- 6 tablespoons raw arborio rice
- 1 small can black beans, drained and rinsed
- 1 cup fire-roasted tomatoes
- 3/4 - 1 cup chicken broth
- 1/2 tsp. chili powder
- 1/2 tsp. smoked paprika, mild or hot (depending on heat of sausage)
- 1/4 tsp. cumin
- salt and pepper to taste
- 1/4 tsp. ground black pepper
BERRIES****Mixed Berry Compote
By Unblond1
Xmas 2017, to go with my Angel Cake
- OPTIONAL ADD-INS:
- 500 g frozen mixed berries and/or stone fruits or combination
- 1/4 cup caster sugar or honey
- 1 tsp vanilla extract or paste
- grated lemon, lime and/or orange Zest
- 1/4 tsp ground cinnamon
- 1/4 tsp fresh or ground ginger
- chopped fresh mint
- 1 tablespoon liqueur of choice - Grand Marnier comes to mind
- 2 fresh bay leaves (removed before chilling)
VINAIGRETTE****Light Italian Dressing
By Unblond1
19/03/16 - VVG. Makes quite a bit more than a cup, although I'm not sure how much more because I didn't measure it
- 1 medium ripe tomato
- 1 jarred roasted red pepper, drained (about 1/2 - 3/4 cup of pieces)
- 1/4 cup water
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice (I didn't have a lemon cut so I just used 2 tablespoons of the vinegar)
- 2 tsp Dijon mustard
- 1/4 tsp honey
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- 2 tablespoons fresh parsley
- 2 - 3 tablespoons fresh basil
- salt and pepper
Clinton Kelly's Strawberry Basil Spritzer
By Unblond1
A super simple refreshing spritzer flavored with fresh strawberries and basil
- 4 ounces Sauvignon blanc
- 4 medium strawberries, diced small
- 3 ounces soda water
- 1 tablespoon basil, chopped
- Juice of half a Lime
- Straw berries, sliced for garnish
- Basil, sliced for garnish
QUINOA-Quinoa and Brown Rice Bowl with Vegetables and Tahini
By Unblond1
1. In a medium saucepan, cover the brown rice with 2 inches of water and bring to a boil
- 1/4 cup long-grain brown rice
- 1/4 cup red quinoa
- 1 tablespoon extra-virgin olive oil
- 1/4 cup onion, finely diced
- 1 small carrot, sliced crosswise 1/4 inch thick
- 4 - 5 shiitake mushrooms, stems discarded and caps thinly sliced
- 1/2 small zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
- Salt
- 1 cup of chopped broccoli
- 3 ounces kale, large stems discarded (substitute baby spinach or arugula or mixture)
- 1 tablespoon tahini, at room temperature
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 tablespoon warm water
- generous pinch crushed red pepper
- 1/4 ripe avocado, cut into 1/2-inch dice
- 1/4 cup mung bean sprouts (optional)
YOGURT****Strawberry or Strawberry Rhubarb & Granola Yogurt Cups
By Unblond1
Combine strawberries, sugar and salt in a pot and bring to a boil
- OR:
- 2 1/2 cups strawberries, fresh or frozen
- 1/2 tablespoon sugar
- juice of 1 wedge of lemon or lime
- pinch of kosher salt
- 1 teaspoon vanilla (Optional)
- 12 oz. 2% Greek yogurt
- 20 grams Dorset Cereal's High Fibre granola AND 5 grams Cacao nibs PER SERVING
- 30 grams homemade granola PER SERVING