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Recipes
SANDWICH - White Fish Melt
By Unblond1
Preheat oven to broil. In a large bowl, add the whitefish, yogurt, celery, scallions, jalapeno and celery seed
- 10 ounces smoked white fish, skin removed and flesh flaked
- 6 tablespoons Greek yogurt
- 2 stalks celery, sliced
- 1 jalapeno, seeded and thinly sliced
- 2 scallions, thinly sliced
- 3/4 teaspoon celery seed
- freshly ground pepper and salt if needed, to taste
- 8 slices white Pullman (or Wonder) bread
- 30 grams Kraft Four-Cheese Italiano Light per slice
VEAL-Dilled Veal Stew with Mushrooms
By Unblond1
* In large heavy saucepan, heat oil and half the butter and brown veal cubes
- 3 servings
- 1 tbsp. olive oil
- 1 tbsp. unsalted butter
- 1/2 lb. lean boneless stewing veal , in 1-inch cubes
- 1/2 cup finely chopped onions
- 1 clove garlic, minced
- 1/3 cup finely chopped carrots
- 1 cup sliced cremini mushrooms
- 2 tbsp. minced fresh dill or 2 tsp. dried or frozen
- 2 tbsp. minced fresh parsley or 2 tsp. paste
- 1 bay leaf
- 1/2 tsp fresh thyme
- salt and freshly ground pepper to taste
- 1/4 cup dry white wine
- 2/3 cup chicken broth
- 1 1/2 tsp flour
- 1 1/2 tsp softened butter
- 2 1/2 tablespoons whipping cream
VEGGIE - Red Pepper, Goat Cheese, and Fresh Mint Wraps
By Unblond1
Combine cheese and mint in bowl
- 4 ounces spreadable goat cheese or cream cheese
- 4 tablespoons chopped fresh mint
- 4 large whole wheat tortillas
- 1/2 cup chopped bottled roasted red bell peppers
- salt and pepper to taste
- 1 cup spinach, arugula or spring mix
BREAST-Chicken Curry
By Unblond1
1. Cut chicken breasts into 2-inch pieces and season with salt and pepper
- TO SERVE:
- 1/2 lb boneless, skinless, chicken breasts, cubed
- Salt and freshly ground pepper
- 1/2 tbsp ground coriander
- 1/4 tbsp ground cumin
- 1/8 tsp ground turmeric
- 1 small pinch ground cloves
- 1 pinch cayenne
- 1/2 tbsp olive oil
- 1 tsp. butter or ghee
- 1/2 cup sliced onion
- 1 clove chopped garlic
- 1 tsp chopped ginger
- 1/4 cup canned tomatoes, chopped
- 1/4 cup chicken stock
- 2 tbsp greek yogurt
- Tempered Onions (OPTIONAL)
- 1 tsp vegetable oil
- 1/4 cup red onion, sliced
- 1 pinch brown or black mustard seeds
- 1/2 tbsp chopped mint
- Cucumber and Fennel Raita or Tzatziki
WINGS - Parmesan Rosemary Chicken Wings
By Unblond1
In large bowl, whisk butter with mustard until smooth
- 2 tbsp butter, melted
- 2 tbsp Dijon mustard
- 1 lb chicken wings, and drummettes
- 3/4 cup grated parmesan cheese
- 1/4 cup dried bread crumbs
- 1/2 tsp chopped fresh rosemary
- 1/4 tsp pepper
CUTLETS*****Chicken Breasts with Lemon Cream Sauce (Supremes de volaille sautees au citron)
By Unblond1
Dan's mom's recipe - he loves this! 26/09/15 - I've adjusted the sauce by adding more chicken broth and less cream...
- 12 ounces boneless chicken breast, pounded very thin - I usually use turkey scallops from Tarini's
- 1 tbsp. butter
- 1 tbsp. EVOO
- 1 clove garlic, finely minced or grated
- 2 tbsp. sherry
- 1 large lemon, juiced and zested, at least 2 tablespoons (it can't be TOO lemony for Dan)
- 1/2 cup chicken broth
- 2 tablespoons whipping cream
- 1 tablespoon freshly chopped parsley
- 2 tablespoons capers, rinsed and drained (recent addition)
- OPTIONAL: (I prefer it without)
- 1 tsp. butter
- 2 tbsp. shredded parmigiano reggiano or pecorino romano
VINAIGRETTE-Honey and Chipotle Vinaigrette
By Unblond1
In a blender or a glass jar, combine all ingredients except the oil
- Yield: about 1-1/4 cup
- 1/3 c. honey
- 1/4 c. red wine vinegar
- 1 T. ketchup
- 1 T. Dijon mustard
- 1 tsp. freshly squeezed lime juice
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried Mexican oregano
- 1/2 tsp. ground chipotle
- 1/2 tsp. smoked paprika
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 c. extra virgin olive oil
MUSHROOMS****Bacon Mushroom Cream Cheese Rolls
By Unblond1
Saute bacon and shallots until softened but not crisp
- 2 slices Wonder +
- 2 slices bacon, diced
- 1 shallot, minced
- 4 mushrooms - white or cremini - minced
- 1 sprig fresh thyme, stripped
- 60 grams 95% fat-free chream cheese
POACHED*****Perfect Poached Eggs in Poach Pods
By Unblond1
Bring a pot with a lid and about 2" of water to a boil then reduce heat to a simmer
- 1 PC Free Run Extra Large Brown Egg
- 1/2 teaspoon EVOO or flavoured oil
VINAIGRETTE****Maple Balsamic Vinaigrette
By Unblond1
14/03/16 - VG. Had with Quinoa, Pear and Spinach Salad in a Jar
- FOR EIGHT SERVINGS:
- 4 tbsp balsamic vinegar (I used a small bottle of blueberry-flavoured)
- 3 tbsp extra-virgin olive oil
- 1 1/2 tbsp pure maple syrup
- 1/4 tsp salt
- Freshly ground black pepper, to taste
- FOR TWO SERVINGS:
- 1 tbsp balsamic vinegar
- 2 1/4 tsp extra-virgin olive oil
- 1 tsp pure maple syrup
- salt and freshly ground black pepper, to taste