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Recipes
YONANAS - Blueberry
By Unblond1
Slightly thaw your frozen fruit prior to putting through your yonanas maker
- 2 frozen over-ripe bananas
- 3/4 cup frozen blueberries
STOCK****Italian-Style Rustic Tomato Stock
By Unblond1
1. Sauté garlic and anchovies in olive oil until fragrant
- 1 clove garlic, roughly minced
- 2 minced anchovies
- 1 teaspoon Olive oil
- 3 1/2 cups crushed canned tomatoes (1 - 28 oz. can)
- 3 cups chicken or vegetable stock
- bouquet garni with bay leaf, sprig each thyme, rosemary, parsley and basil
- salt or smoked salt and ground pepper to taste
ZUCCHINI****Greek Zucchini Stew (Kolokythia Yakhni) - The New Mediterranean Diet
By Unblond1
I loved this. Great lunch or dinner dish with some bread and maybe some cheese
- 4 servings
- 1 onion, cut in wedges
- 1/3 cup EVOO
- 1 can Aurora tomatoes, drained
- 1 tsp. sugar
- 1/2 cup chicken broth
- sea salt and fresh ground black pepper
- 2 lbs. baby zucchini, cut in half and then in half lengthwise
- 1 tsp each minced mint and dill or fresh herbs of choice - try oregano
GNOCCHI****Creamy Gnocchi, Butternut Squash and Spinach
By Unblond1
Yummy!
- 1/2 tablespoon olive oil
- 1 cup butternut squash, peeled, seeded and cut into 1/2-inch pieces
- 1/4 small onion, diced
- 1 clove garlic, thinly sliced
- 1 pinch red pepper flakes, optional (easy, or not at all)
- freshly grated nutmeg, to taste
- sea or kosher salt and fresh black pepper
- 1/4 cup low-sodium chicken broth
- 2 tbsp. heavy whipping cream or mascarpone (I used mascarpone)
- 1 1/2 cups baby spinach, or spinach, arugula blend
- 3 oz. potato gnocchi
- 1 tablespoons fresh sage, rough chopped
- 2 tbsp. fresh parmesan or romano cheese, grated
PORK****Pork and Black Bean Chili
By Unblond1
This was really good - Dan loved it and ate a whole serving
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 12 oz. pork tenderloin, trimmed and cut into 1/2" cubes
- 1 can Eden black beans, rinsed and drained
- 1 can fire-roasted tomatoes
- 1/2 - 3/4 cup chicken broth - as needed
- 1 can green chilies, drained
- 1 tbsp. chili powder of choice - 1 1/2 tsp. each of chipotle and regular
- 2 tsp. ground cumin
- 1/2 tsp. salt
Swordfish tacos with lime and cilantro - Mayo Clinic
By Unblond1
For the tastiest tacos, be sure the swordfish is fresh, not frozen, and try to use freshly made corn tortillas
- 3/4 cup pitted black olives, chopped
- 2 tomatoes, seeded and diced, plus 1/2 cup chopped
- 3 green (spring) onions, thinly sliced
- 1/2 jalapeno chili, seeded and minced (optional)
- 4 tablespoons fresh lime juice
- 1 teaspoon grated lime zest
- 1 tablespoon rice vinegar
- 3 tablespoons extra-virgin olive oil
- 4 tablespoons chopped fresh cilantro (fresh coriander)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 small head romaine (cos) lettuce, thinly sliced (about 3 cups)
- 1 cup coarsely grated radishes
- 1/2 roasted and seeded red bell pepper (capsicum)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 12 small corn tortillas
- 1 3/4 pounds swordfish steaks or fillets, cut into 1-inch cubes
ASIAN-Thai Pumpkin Coconut Soup
By Unblond1
In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper
- 8 cups cubed peeled pie pumpkin or butternut or other winter squash, (2-1/4 lb/1 kg)
- 1 red onion, chopped
- 2 tbsp grated fresh ginger
- 3 cloves garlic, chopped
- 1 small red chili pepper, (such as Thai bird)
- 1 can coconut milk
- 3 cups vegetable broth
- 2 tbsp fish sauce
- 1/2 cup chopped fresh cilantro
- 2 tbsp lime juice
- 1 tbsp packed brown sugar
Fondue Bourguignonne Sauces
By Unblond1
*French Onion Sauce* Mix ingredients together until well blended and refrigerate until serving
- French Onion Sauce* 5*****
- 1/4 cup sour cream
- 1/4 cup 2% Greek yogurt
- 1/4 cup Hellmann's Light Mayo
- 1/2 to 1 package Lipton or Knorr Onion Soup mix
- Sweet Chili Sauce* 4****
- equal parts Heinz Chili Sauce and grape jelly
- Peanut Sauce*
- 3 tbsp finely chopped green onion or shallot
- 1 clove garlic minced
- 1 teaspoon finely minced fresh ginger
- 1/4 teaspoon dried hot red pepper flakes
- 1 tsp vegetable or olive oil
- 3 tbsp water
- 2 tbsp creamy peanut butter
- 1 tbsp hoisin sauce
- 2 tsp rice vinegar
- 1 tsp tomato paste
- 3/4 tsp sugar or honey
- (I had to doctor with a bit each of soy sauce, fish sauce, sesame oil and chili oil and a few more tablespoons of water)
- Horseradish dipping sauce*
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon horseradish
- Salt and freshly ground pepper to taste
- Gorgonzola Port Sauce*
- 1/2 cup Greek yogurt
- 2 ounces gorgonzola cheese
- salt and pepper to taste
- 1 clove garlic, minced or grated
- 1/4 tablespoon port wine
- 1/2 tablespoon milk
Mushroom Stock
By Unblond1
1. Toss a pound of trimmed button mushrooms and a few dried porcini into 6 cups water
- 1 pound button mushrooms, trimmed
- 3 dried porcini
- 6 cups water
- Some onion, carrot or celery (optional)
FRITTATA****Laura Calder's Potato Omelette
By Unblond1
This was very good. Be careful not to overdo the potatoes though - there's a fine line between golden and black - a...
- 3 strips strips bacon, cut into paperclip-sized pieces
- 1/2 tablespoon butter
- 1/4 onion, chopped
- 1 clove garlic clove, chopped
- 1 Dash of balsamic vinegar (this adds a nice background flavour - don't leave it out)
- 1/2 tablespoon oil or duck or pork fat, more if needed
- 1 - 2 medium yukon gold potatoes, unpeeled and diced 1/4"to 1/2"
- 2 eggs
- Salt and pepper