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Recipes
GARLIC*****Garlic Soup
By Unblond1
* Preheat oven to 375. Toss garlic cloves (unpeeled) with olive oil and roast in a covered dish for 45 minutes, unt...
- 5 Servings
- 4 medium or 2 large heads of garlic, separated into cloves
- 1 tsp. EVOO
- 5 cups chicken broth
- 5 springs fresh thyme
- 3 sage leaves
- 1 bay leaf
- salt and pepper to taste
- 1 tablespoon good wine vinegar (or more, to taste)
- 2 beaten eggs (optional)
EGG****The "Best" Egg Salad (J. KENJI LÓPEZ-ALT)
By Unblond1
09/05/16 - This was tasty and the method of using your hands does result in a nice texture
- 6 hard steamed eggs, chilled and peeled
- 1/4 cup homemade or store-bought mayonnaise (1 or 2 teaspoons of which can be Sriracha Mayo if you like [my addition])
- 1/2 teaspoon zest and 1 1/2 teaspoons fresh juice from 1 lemon
- 1/3 cup finely diced celery (about 1 small stalk)
- 1/4 cup finely sliced scallions, white and pale green parts only (about 2 scallions)
- 1 tablespoon each minced fresh parsley and dill (dill is my addition)
- Kosher salt and freshly ground black pepper
SALMON****Pasta with Smoked Salmon
By Unblond1
Great for both. All of the components can be assembled earlier in the day and combined at the last minute while the...
- 2 servings
- 3 1/2 ounces spaghetti or penne (or other) pasta
- Salt
- 2 tbsp. pine nuts
- 1 Tbsp olive oil
- 2 tbsp. chopped shallots (can substitute onions)
- 1 clove garlic, minced
- 2 tbsp. dry white wine
- 30 grams mascarpone, at room temp
- 2 tbsp. heavy cream
- 1/2 Tbsp lemon juice
- 1 Tbsp lemon zest (divided)
- 1 Tbsp chopped fresh parsley or dill (I used parsley)
- 2 ounces smoked salmon, cut into bite sized pieces
- Fresh ground black pepper
TOAST*****Hummus, Arugula, Avocado, Tomato
By Unblond1
Serve open-faced (prettier) or closed (easier to eat)
- 1 PC whole grain thin, toasted
- 1/2 package Garden Fresh Original 100 Calorie Snack-Pack Hummus
- 1/2 cup arugula/spinach blend
- 1/4 ripe avocado, thinly sliced
- 5 cherry tomatoes, halved
- 1/2 teaspoon best olive oil
- Maldon Salt or smoked Maldon salt and Aleppo pepper, to taste
- smear of Peperonci Piccante on one slice of toast if making a closed sandwich
KIT****Dole Chop Chop BBQ Ranch Salad Kit
By Unblond1
28/07/15 - Great for both
- For recipe suggestions, see:
- Romaine lettuce, shredded carrots, cabbage, kale, crispy onions, tortilla strips and BBQ Ranch dressing
- http://www.dolesalads.ca/products/bbq-ranch-kit/
Veggie - Greek Salad in a Mason Jar
By Unblond1
Combine dressing ingredients and divide between two jars
- cup garbanzos, rinsed and drained, OR:
- 70 grams Freekeh, cooked and cooled, both optional
- 1/4 cup each chopped carrots, cucumbers, celery, peppers and red onion
- 14 cherry tomatoes, halved
- 8 Nicoise or Kalamata olives, pitted
- 2 tablespoon pine nuts
- 3 cups Romaine lettuce
- DRESSING:
- 1/4 cup buttermilk
- 1/4 cup greek yogurt
- 1 tsp. red wine vinegar
- 1 tsp. dried oregano
- 1/8 tsp. salt
- 1/2 tsp. minced garlic (Optional)
- freshly ground pepper to taste
- 1/4 cup crumbled light feta (40 grams)
CHICKEN AND SHRIMP****Coconut, Red Curry Noodle Bowl
By Unblond1
13/09/15 - VVG for both and make-ahead friendly
- OPTIONAL TOPPINGS:
- 1 scant cup chicken broth (I used almost two cups the first time and it was too much)
- 1 small can (160 ml.) coconut milk
- 1 clove garlic, minced
- 1 jalapeno, seeded and thinly sliced
- 1 medium carrot, very thinly sliced (new addition, worked well)
- 1 1/2 (21 g) tablespoons Thai red curry paste
- 1 teaspoon gochujang (new addition 19/02/18)
- 1/2 tablespoon fish sauce
- 1 tablespoon finely minced fresh lemongrass, if on hand
- 1/2 teaspoon of sugar
- 3 ounces poached chicken breast, shredded
- 8 medium or 16 small cooked shrimp, thawed and halved if necessary
- 1 block (85 g) Rooster Brand Instant Noodles (I used two the first time because I was afraid it wouldn't be enough but 1 is plenty)(I ran out of ramen noodles and used two portions of green tea noodles I had on hand, which was also very good)
- 2 scallions, thinly sliced
- 1 lime, cut into wedges - I really liked the lime, I don't know if Dan used it or not
- Sliced baby bok choy (VG) or broccoli (cook in the noodle water before the noodles if not already cooked)
- Thai or regular basil leaves
- Mint leaves
- Cilantro, if you have it
- Thai chili peppers, chopped (I used 2 small)
- handful of roasted salted peanuts, chopped
Summer Borscht
By Unblond1
2006, Barefoot Contessa at Home, All Rights Reserved
- 5 medium fresh beets (about 2 pounds without tops)
- Kosher salt
- 2 cups chicken stock, preferably homemade
- 16 ounces sour cream, plus extra for serving
- 1/2 cup plain yogurt
- 1/4 cup sugar
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Champagne vinegar
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups medium-diced English cucumber, seeds removed
- 1/2 cup chopped scallions, white and green parts
- 2 tablespoons chopped fresh dill, plus extra for serving
BOK CHOY****Roasted Baby Bok Choy
By Unblond1
I like very much. The leftovers can be used in many ways - udon noodle bowls, etc
- 4 servings
- 1 package baby bok choy, leaves separated, washed and spun (12 oz. after trimming)
- 1 red or green fresh chili pepper, seeded and sliced in rings or pinch of red chili flakes
- 2 tbsp. evoo
- 2 - 3 cloves garlic, sliced - black if you have it
- Malden salt and freshly ground pepper to taste
STEAK*****Sunny Anderson's Prosciutto-Wrapped Beef Cubes with Mustard Pan Sauce - 3 Points per piece
By Unblond1
This was very good for both and it has a make-ahead component, which I appreciated
- 3 servings
- 1/2 pound beef tenderloin, cut into roughly 1-ounce cubes to make 8 pieces
- Sea salt and freshly ground black pepper
- 4 - 6 slices prosciutto or 8 pieces Beretta Dry Copa
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small shallot, diced
- 1/2 cup chicken stock
- 1 tablespoon coarse-grain mustard
- 2 tablespoons heavy cream
- 2 tablespoons freshly chopped parsley leaves, Optional