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Recipes
VEG*****Orecchiette with Sage Brown Butter Sauce
By Unblond1
15/03/18 - Exc for both and easy
- 4 ounces Orecchiette, cooked according to package directions and drained, reserving water
- 3 tablespoons unsalted butter
- 12 - 15 leaves of sage, thinly sliced
- juice of 1/2 lemon, plus zest
- 30 grams grated parmigiano reggiano
- salt and pepper to taste
FLANK****Slow Cooker Beef Stroganoff
By Unblond1
This was very good - Dan especially liked
- 12 oz. flank steak, sliced thinly against the grain
- salt and freshly ground black pepper, to taste
- 1/2 large onion, or 3 or 4 shallots, thinly sliced
- 1 pkg (8 oz./227 g) cremini mushrooms, thinly sliced
- 6 oz. beef consomme (undiluted)
- 2 ounces mascarpone, softened
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 clove garlic, minced
- bouquet garni with bay leaf, fresh thyme and rosemary
- 1 tbsp. becel
- 1 tbsp. flour
- 6 ounces wide egg noodles
QUINOA-Colorful Quick Quinoa Grecian Salad
By Unblond1
Margee Berry, White Salmon, WA, Cooking Light APRIL 2006
- 2 cups uncooked quinoa
- 3 cups fat-free, less-sodium chicken broth
- 2 tablespoons extravirgin olive oil
- 1 teaspoon minced fresh mint
- 1 teaspoon grated lemon rind
- 2 teaspoons fresh lemon juice
- 1 teaspoon sherry vinegar
- 1/2 teaspoon sea salt
- 1 cup cherry tomatoes, quartered
- 1 cup thinly sliced radicchio
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped English cucumber
- 1/3 cup (about 1 1/2 ounces) crumbled reduced-fat feta cheese
- 3 tablespoons chopped pitted kalamata olives
- 1 tablespoon minced shallots
Tuscan Chicken Slow Cooker Pasta - Weight Watchers
By Unblond1
Place all ingredients, except spaghetti, in slow cooker
- 1 lb boneless skinless chicken breasts, cut into small chunks
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can tomato sauce
- 1 28 oz can diced tomatoes, undrained
- 1 4 oz can sliced mushrooms, drained (I used fresh)
- 1 small green pepper, chopped (optional)
- 1 small onion, chopped
- 2 stalks celery, chopped (optional)
- 3 cloves garlic, minced
- 1 cup water
- 1 T italian seasoning
- 6 oz uncooked whole wheat spaghetti, broken in half (DON'T use more - it'll soak up all the liquid & turn the whole thing into a gooshy mess!)
GARBANZOS****Spiced Chickpeas with Yogurt and Pine Nuts
By Unblond1
10/06/17 - VVG for both (even the yogurt!) I served it with some mini garlic naan which I warmed in the oven - went...
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 1 large garlic clove, minced
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground turmeric (or double the amount of fresh)
- Pinch of cayenne pepper
- One 15-ounce can chickpeas, drained
- 1/2 cup chicken broth (originally called for 1 cup which took forever to boil away)
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper
- 1/4 cup pine nuts
- 1 1/3 cups Greek-style plain fat-free yogurt
- 1 tablespoon chopped mint (for me only)
FISH*****Salmon Salad Spread
By Unblond1
* Combine all ingredients and refrigerate until using
- Clover Leaf Skinless Boneless Salmon (1 can, drained)
- 60 grams light cream cheese
- 1 tbsp. chopped fresh dill or 1 teaspoon dried
- 2 green onions, very finely minced or equivalent amount minced chives
- 1/2 lemon, zested
- salt and lemon pepper
SQUASH - Country Roasted Squash and Beans
By Unblond1
Preheat oven to 425ºF. Onto a parchment lined baking sheet, add butternut squash, and red onion
- COUNTRY ROASTED SQUASH AND BEANS
- 1 medium butternut squash (cut into 1/2 moons, 1/2-inch thick)
- 1 large shallot (peeled and quartered)
- 1 teaspoon red chili flakes
- 2 tablespoons olive oil
- 2 cans butter beans (drained, rinsed and air dried)
- ARUGULA SALAD
- 3 cups fresh baby arugula
- 1/4 cup pine nuts (toasted)
- 1/2 cup pomegranate seeds
- 1 tablespoon shallot (finely chopped)
- 2 tablespoons red wine vinegar
- 1 tablespoon grainy Dijon mustard
- 3 tablespoons olive oil
- kosher salt and fresh cracked black pepper (to taste)
LEMONS **** Preserved Lemons
By Unblond1
* Wash and quarter lemons
- whole lemons, cut into quarters
- additional lemons, juiced
- coarse sea salt
Quinoa - Quinoa, Goat Cheese, and Arugula Mason Jar Salad
By Unblond1
nutrition seems wrong
- 2 quart size wide mouth glass mason jars
- 4 tablespoons red wine vinaigrette
- 20 cherry tomatoes, halved
- 1 bell pepper, seeded and chopped
- 1/4 red onion, chopped
- 1 cup cooked quinoa (65.5 grams dry weight)
- 2 ounces goat cheese
- 2 tablespoons salted and roasted pumpkin seeds
- 3 cups baby arugula
Maple Hasty Pudding
By Unblond1
Grease dishes and set aside
- EQUIPMENT:
- 2 servings
- 2 tbsp. milk
- 1 tbsp. unsalted butter, melted
- 1/2 tsp. vanilla extract
- 1/4 cup flour
- 1 tbsp. + 1 tsp. cornmeal - yellow or white
- 1 tbsp. splenda brown, packed
- 1/2 tsp. baking powder
- 1/8 tsp. salt
- 1/2 tsp. lemon juice
- 1 ripe pear
- 2 tbsp. chopped pecans
- 2 tbsp. dried blueberries or cherries
- 1/4 cup maple syrup
- Sweetened whipped cream or vanilla ice cream, for serving
- 1 3-cup souffle dish or casserole or 2 1-1/2 cup ramekins