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Recipes
Garbanzos - Garlicky Chickpea Mash
By Unblond1
In saucepan, heat oil over medium-high heat; sauté garlic until fragrant, about 1 minute
- 1 tbsp olive oil
- 6 cloves garlic, minced
- 1 can (540 mL) chickpeas, drained and rinsed
- Pinch pepper
- parsley, thyme, rosemary or other fresh herbs, as desired (If using rosemary, saute with garlic)
WW-Grilled Chicken with Parsley-Caper Sauce - 3 Points
By Unblond1
* To prepare sauce: * In a food processor or blender, combine scallion, parsley, water, rice vinegar, oil and must...
- SAUCE:
- 2 servings
- 8 oz. skinless, boneless chicken breast
- 1 green onion
- 2 tbsp. water
- 1 1/2 tbsp. rice vinegar
- 1/2 tsp. dijon
- 1/2 tsp. EVOO
- 1/4 cup fresh parsley
- 1 tbsp. capers
BARLEY - Tomato, Barley and Pecorino Soup - Slow Cooker
By Unblond1
Take a picture
- 3 3servings 3servings
- 1/2 1/2 1/2 medium onion, finely diced
- 1 1 1 tbsp. EVOO
- 3 3 3 cups beef broth
- 1/2 1/2 1/2 cup pot barley, rinsed
- 1/2 1/2 1/2 cup chopped, canned tomatoes
- 1 1 1 celery rib, finely chopped
- salt and freshly ground pepper
- 1/2 1/2 1/2 cup diced Pecorino Romano (2 oz.)
- 1 1tbsp. 1tbsp. chopped fresh parsley
Filet Au Poivre
By Unblond1
Place the filets on a board and pat them dry with paper towels
- 6 filet mignon, cut 1 1/4 inches thick
- Kosher salt
- 2 tablespoons coarsely ground black pepper
- 3 1/2 tablespoons unsalted butter, divided
- 1 1/2 tablespoons olive oil
- 3/4 cup chopped shallots (3 to 4 shallots)
- 1 cup canned beef broth
- 1/2 cup good Cognac or brandy
CAKES-Fresh Salmon and Caper Burgers With Dill Cucumbers
By Unblond1
Combine yogurt, half of the dill and half of the mustard; set aside
- 1/4 cup Greek yogurt
- 2 tbsp chopped fresh dill
- 1 1/2 tbsp grainy mustard
- 1/2 lb salmon fillets, skinned
- 1 tsp grated lemon zest
- 1 1/2 tbsp lemon juice
- 1 tbsp capers, drained and rinsed
- sea salt and freshly ground pepper
- 1/2 cucumber, chopped, optional
- 1/2 ripe avocado, pitted, peeled and sliced
POTATOES****Ras El Hanout Roasted Baby Potatoes (Actifry)
By Unblond1
24/02/17 - VVG, small hit of heat
- 500 grams baby potatoes, washed and halved
- 2 teaspoons ras el hanout
- 1/4 teaspoon red chili flakes
- 1 teaspoon sea salt
- 1 teaspoon coarse ground pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon duck fat
- Labneh Sauce (Optional - for me only)
- 1/4 cup plain Greek yogurt
- Juice/Zest 1/4 large lemon
- 1 tablespoon chopped fresh mint
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
Herb Stock
By Unblond1
1. Combine 6 cups water with a small handful of rosemary, thyme or sage sprigs, a large handful of parsley sprigs, ...
- A small handful of rosemary, thyme or sage sprigs
- A large handful of parsley sprigs
- 3 bay leaves
- 1 or 2 crushed garlic cloves
- A pinch of black peppercorns
NOODLE-Udon Noodle Soup with Vegetables
By Unblond1
Bring 4 cups water to a boil in a large pot
- 2 tablespoons (or more) udon soup base
- 1 tablespoon (or more) reduced-sodium soy sauce
- 1 teaspoon (or more) yuzu juice or fresh lime juice
- 8 asparagus spears, trimmed, sliced on a diagonal into 1-inch pieces
- 6 crimini (baby bella) mushrooms, quartered
- 2 celery stalks, thinly sliced on a diagonal
- 1 sweet potato, peeled, cut into 1/2-inch pieces
- 1 teaspoon toasted sesame oil
- 12 ounces fresh (or frozen, thawed) udon
- 2 cups (packed) arugula, torn
- 1 cup (loosely packed) fresh cilantro leaves
- 4 hard-boiled, poached, or fried eggs (optional)
- Shichimi togarashi
BREAST****Baked Creamy Chicken Taquitos
By Unblond1
Yummy for both. The mix will make between 8 and 10 taquitos
- 1/3 cup cream cheese, at room temperature
- 1/4 cup green salsa
- 1 Tablespoon fresh lime juice
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3 Tablespoons chopped fresh cilantro
- 2 Tablespoons sliced green onions
- 2 cups shredded cooked chicken
- 1 cup grated pepperjack cheese
- 12 about 12 small white or whole wheat flour tortillas (or combination)
- kosher salt
- cooking spray