Unblond1's profile page
Recipes
VEGGIE****Fiddlehead Pizza
By Unblond1
Boil 1 quart of water. Add 1 tsp of salt to water
- 3 slices Rustic Crust Organic Old World Flatbread Pizza, with sauce (basically, divide the pizza in half and make my half a good deal smaller than Dan's then cut the result into narrow slices to serve)
- 1/3 cup fiddleheads, pre-cooked, about 12 - 15
- 60 grams light mozzarellissima cheese
- 15 grams grated parmesan cheese (the pre-grated Tre Stelle is fine here)
- salt and pepper, to taste
- 1/2 teaspoon lemon-flavoured extra virgin olive oil
- 1/2 - 1 teaspoon chili/herb flavoured extra virgin olive oil
WHOLE - Roast Chicken with Bread & Arugula Salad (Ina Garten)
By Unblond1
Place the chicken in a baking dish
- 1 whole chicken (4-41/2 pounds)
- 4 sprigs thyme
- 2 cloves large garlic (smashed)
- 1 lemon (quartered)
- 2 teaspoons freshly ground black pepper
- 3-4 slices country bread (3/4-inch thick)
- good olive oil
- Arugula Salad
- 1/4 cup champagne vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon garlic (minced)
- 1/2 cup good olive oil
- 1/2 cup thinly sliced scallions, white and green parts (3 scallions)
- 2 tablespoons dried currants
- 6 cups baby arugula (lightly packed, 6-8 ounces)
- kosher salt and freshly ground black pepper (to taste)
Laura Calder's Pain Perdu
By Unblond1
1. Stir together the milk and vanilla in a shallow dish, and soak the bread slices in it for about 5 minutes, tu...
- 1 cup milk, more if needed
- 1 teaspoon vanilla extract
- 8 slices baguette
- 1 egg
- 2 tablespoons sugar, more for caramelizing
- 1 tablespoon unsalted butter
SAVORY - Blood Orange, Kalamata, and Red Onion Dip
By Unblond1
If using yogurt, season it with a good pinch of salt
- 6 tablespoons Greek yogurt or labneh, homemade or store-bought
- Kosher salt
- 1/2 blood orange (or Valencia, Cara Cara, or navel orange, if blood oranges are unavailable)
- 2 tablespoons pitted kalamata or oil cured olives, drained and minced (4 olives)
- 1/2 tablespoon minced red onion
- 2 teaspoons extra-virgin olive oil
- Freshly ground pepper
- 1 pinch sumac (optional)
- Toasted whole-wheat pita triangles, for serving
KALE****Braised Kale with Pancetta
By Unblond1
This was good, Dan even liked it
- 1 Tbs. olive oil
- 1 1/2 oz. pancetta, diced
- 1/2 small onion, chopped
- Pinch dried red chile flakes
- 3/4 lb. kale, stemmed, leaves roughly torn
- 3/4 cup chicken broth
- 1 small clove garlic, minced
- Freshly ground black pepper to taste
HERBS*****Storing Fresh Herbs
By Unblond1
Serious Eats
- to Hardy Herbs by arranging them lengthwise in a single layer on a slightly damp paper towel, rolling them up like a jelly roll, then transfer the bundle to a plastic zipper lock bag or wrap it in plastic wrap. Store in the refrigerator.
- . Store in the refrigerator.
- 12 they go all limp and look like they've died but after about 12 hours or so but they do perk back up!)
Chicken - Chicken Taco Salad-in-a-Jar
By Unblond1
Heat 1/2 Tbsp of olive oil in a large skillet over medium heat
- 1 Tbsp Olive oil, divided
- 8 Oz Chicken breast, cut into bite-sized pieces
- 2 Large carrots, sliced (about 1 cup of slices)
- 1 Large Red Bell pepper, sliced
- 1/2 Large onion, roughly chopped (about 1/2 Cup)
- 2 tsps Garlic, minced
- 2 tsp Cumin seed (not the powder)
- Salt
- 1 Large avocado
- 1 Large Lime, juiced
- 1 Cup Salsa of choice
- 2 Roma tomatoes, chopped (about 1 Cup)
- 1/2 a Cucumber, chopped (about 1 cup)
- 1/2 Cup Cilantro, roughly chopped
- Fresh spinach
- 2 Wide-Mouth Quart sized Mason Jars
Mortadella, Mozzarella and Arugula Quesadilla
By Unblond1
Calories 510.6 Total Fat 31
- 1 teaspoon olive oil
- 2 regular or whole wheat tortillas (6")
- 1 tablespoon basil or sun-dried tomato pesto
- 2 slices mortadella
- 40 grams fresh mozzarella or fior d'latte
- 1/2 cup fresh arugula
YONANAS - Chocolate Hazelnut (w/Bananas)
By Unblond1
1. Insert one frozen banana 2
- 2 frozen ripe bananas
- 2 tablespoons (38 grams) Nutella
NAVY****Navy Bean-and-Artichoke Casserole with Goat Cheese - 6 Points
By Unblond1
* Drain beans in a colander over a bowl, reserving liquid
- 3 servings
- 1/4 cup panko
- 1 cup navy beans, drained
- 1/2 tsp. chopped fresh thyme
- 1/2 tsp. chopped fresh sage
- 1 tsp. chopped fresh rosemary
- 2 garlic cloves, minced and divided
- 1 tbsp. EVOO, divided
- 1 leek
- salt and pepper to taste
- 150 grams Unico Artichoke Quarters
- 2 ounces goat cheese