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Recipes
GREEN-Mixed Greens Salad with Hoisin-Sesame Vinaigrette
By Unblond1
Deb Wise, Cooking Light SEPTEMBER 2013
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon rice vinegar
- 2 teaspoons finely chopped green onions
- 2 teaspoons fresh lemon juice
- 2 teaspoons hoisin sauce
- 1 teaspoon dark sesame oil
- 1/2 teaspoon minced garlic
- 1/4 teaspoon freshly ground white pepper
- 1/8 teaspoon kosher salt
- 6 cups torn mixed romaine lettuce leaves
- 1 cup trimmed snow peas, sliced diagonally
- 1 cup thinly sliced red bell pepper
- 1/2 cup fresh cilantro
- 1 tablespoon toasted sesame seeds
LOBSTER****The World-Famous Maine Lobster Roll
By Unblond1
These are great and can be made ahead a day or two
- 3 servings
- 6 oz. fully cooked lobster meat cut into 1/2" dice
- 1/4 cup finely diced cucumber, optional
- 1/4 cup finely diced celery, with leaves
- 3 tbsp. Hellmann's light
- squeeze of fresh lemon juice and salt and pepper to taste
- 1 tsp. fresh tarragon
- 2 small scallions, thinly sliced
- salt and pepper, to taste
- 3 hot dog buns - MUST BE open-top style
- 2 - 3 tsp. becel buttery
- shredded romaine or iceberg lettuce to serve, optional
GROUND****Turkey Larb
By Unblond1
01/02/14 - VVG for both. Dan didn't bother with the lettuce but I liked it, so do include it
- Dressing:
- 3 1/2 tbsp. Fresh lime juice, plus grated zest
- 2 Tablespoons fresh lemon juice, plus grated zest
- 4 teaspoons fish sauce
- 2-4 teaspoons honey or palm sugar (calls for 4)
- 1 - 2 tablespoons Thai sweet chili sauce
- Larb:
- 2 Tablespoons oil
- 1/3 red onion, diced or sliced
- 2 shallots, thinly sliced
- 1 clove garlic, thinly sliced
- 1 tbsp. Minced fresh ginger
- 1 (3-inch) piece lemongrass, minced
- 1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced (I used jalapeño, because that's all I could get)
- Kosher salt
- 1 carrot, peeled and julienned (alternatively you can use the potato peeler)
- 1/2 red bell pepper, thinly sliced
- 2 green onions, thinly sliced
- 1 pound ground turkey, preferably dark meat
- 40 g (1/4 cup) finely chopped unsalted roasted peanuts -to serve - Optional
- 1/3 cup chopped fresh mint leaves
- 1/3 cup chopped fresh coriander
- 2 tablespoons chopped fresh basil
- Freshly ground pepper
- 1 head butter or romaine lettuce, leaves separated
FISH*****Smoked Whitefish Pate
By Unblond1
This is a compilation of various recipes I found on the Web for a Michigan-style smoked whitefish pate
- 32 Servings (Per Tablespoon)
- 1 large piece smoked whitefish from Tarini's, skinned, deboned and flaked
- 1 block Philly light cream cheese, softened
- 1 stick (1/2 cup) unsalted butter, softened
- 1 Tbsp fresh lemon juice
- 1/4 cup very finely minced shallots
- Worchestershire Sauce (to taste) few drops
- dried dill (to taste)
- Malden salt and freshly ground black pepper to taste
LENTIL****French green lentil salad - Mayo Clinic
By Unblond1
* *Saute* onion, carrot and celery in 1 tbsp olive oil over medium heat until softened
- DRESSING:
- 1 tablespoon olive oil
- 1/4 yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, peeled and finely chopped
- 1 cloves garlic, minced
- 1/4 teaspoon mustard seed
- 1/4 teaspoon fennel seed
- 1 cup vegetable stock, chicken stock or broth
- 75 grams French green lentils, picked over, rinsed, then drained
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 1 bay leaf
- 2 tsp. sherry vinegar or red wine vinegar
- 2 tsp. Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh flat-leaf (Italian) parsley, cut into strips
- sea salt and freshly ground pepper
WAHOO/ONO****Pan-Seared Ono with Black Bean Salad
By Unblond1
16/04/16 - Good for both. The fish is very mild and a lot like Mahi so I'm sure you could interchange it for any Ma
- Salad (4-6 servings):
- 1 15 oz. can black beans, drained and rinsed
- 1/4 cup finely diced red onion
- 2 green onions, minced
- 3 mini sweet bell peppers, finely diced
- 8 - 10 mixed colour cherry tomatoes, halved
- 1/2 cup frozen corn, thawed
- 1 jalapeno, minced
- 1 medium avocado, diced
- grated zest and juice of one or two limes, depending on juiciness
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 1-2 garlic cloves, minced
- 1 teaspoon each cumin and mild chili powder
- salt and fresh cracked pepper
- Fish (2 servings):
- 1 filet of wahoo/ono
- Olive oil
- Kosher salt
- Fresh cracked pepper
- chili powder or piri-piri blackening spice, to taste
- Garnish:
- 1 cup baby spinach or spring mix (didn't bother with this)
- wedges of lime or lemon, Optional
- handful of scoops or tortilla chips, to serve
- drizzle of chipotle lime crema, to serve
FISH****Avocado & Salmon Rolls
By Unblond1
Combine softened cream or goat cheese with dill, scallions, lemon zest and salt and pepper and mix well
- 1 can Clover Leaf Skinless Boneless Salmon
- 60 grams light or whipped cream cheese or spreadable goat cheese
- 2 tbsp. chopped fresh dill
- 2 green onions, very finely minced or equivalent amount minced chives
- 1 lemon, zested
- salt and pepper or lemon pepper
- 1 avocado, cut into thin slices
- 4 teaspoons Sriracha Mayo
- 4 large whole wheat wraps
- arugula or spinach or blend or other greens of choice
POLENTA-Polenta with Wild Mushrooms and Gorgonzola
By Unblond1
1. Heat butter and oil in a large frying pan over medium heat until it begins to foam
- 2 - 3 servings
- Mushroom Mixture
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) olive oil
- 1/2 lb (250 g) sliced mushrooms
- 2 garlic cloves, minced
- 2 tbsp (25 mL) finely chopped fresh thyme or parsley
- Salt and black pepper
- Polenta
- 2 1/2 cups (625 mL) water
- 1/2 tsp (2 mL) salt
- 3/4 cup (175 mL) instant polenta
- 1/2 cup (125 mL) finely grated Parmesan cheese
- 1 tbsp (15 mL) butter
- Crumbled Gorgonzola
BREAST - Cilantro Lime Yogurt Chicken
By Unblond1
MARINATE THE CHICKEN. In a food processor, combine the cilantro, yogurt, oil, coriander, lime juice, garlic, salt, ...
- 1/2 cup (loosely packed) fresh cilantro leaves with tender stems attached
- 1/2 cup plain yogurt
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons ground coriander
- Juice of 1/2 small lime, plus (optional) lime wedges for serving
- 1 garlic clove, coarsely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 pounds boneless, skinless chicken breasts, patted dry and sliced into cutlets (see Note)
- Olive oil spray (optional)
FREEKEH - Maple Roasted Butternut Squash Freekeh Salad with Kale
By Unblond1
Preheat the oven to 400 degrees F
- For the Butternut Squash:
- 12 ounces butternut squash or sweet potato squash, peeled and 3/4-inch diced
- 1 tablespoon olive oil
- 1/2 tablespoon pure maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For the Kale and Freekeh:
- 1 1/4 cups water
- 1/2 teaspoon kosher salt, divided
- 70 grams uncooked Freekeh
- 1/2 tablespoon extra virgin olive oil
- 4 cups chopped kale, tough stems removed 1/2 of a bag of PC Kale Blend - 1 bag = 227 g/8 oz
- 1 teaspoon minced garlic
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon crushed red pepper flakes
- For the Maple Dijon Dressing and Serving:
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon maple syrup
- 1/2 tablespoon orange or lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil or walnut oil
- 1/4 cup (1 ounce) dried cranberries
- 1/4 cup (32 grams) toasted walnut halves, chopped