Unblond1's profile page
Recipes
ZUCCHINI*****Stuffed Zucchini (Zucchine Ripiene)
By Unblond1
* *Mix* panko, cheese, herbs, garlic, salt, pepper and nutmeg
- 1 - 2 zucchini, small, unpeeled & cut in 3/4" slices (rounds or lengthwise)- about 10-12 ounces
- 6 tbsp. panko
- 10 grams shredded parmigiano reggiano
- 1 clove garlic, minced or grated
- 1 tbsp. parsley or basil chopped
- 1 tbsp. EVOO
- grated nutmeg, to taste - DON'T FORGET THIS
- salt and freshly ground black pepper
PASTINA RECIPES
By Unblond1
Pastina with Egg and Cheese: Bring broth or water to boil in small saucepan
- Pastina with Egg and Cheese:
- 1/4 cup pastina
- 1 cup of water or broth
- 1/4 teaspoon salt
- 1 egg, lightly beaten
- OR 2 - 3 tablespoons ricotta
- 2 teaspoons becel or butter
- 1 tablespoon (5 grams) freshly grated Parmesan
- Fresh ground pepper
- Pastina Chicken Broth Soup (Pastina en Brodo di Pollo):
- 1 1/2 cups chicken broth
- 1 1-inch piece of Parmesan cheese rind
- 1/4 cup pastina (any tiny, tiny pasta shape)
- 1/4 cup (20 grams) freshly grated Parmesan or Romano
- Sea salt and freshly ground black pepper to taste
- Pastina with Milk, Cheese and Nutmeg
- 1 cup milk
- 1/4 cup pastina
- 1 egg, beaten to mix
- OR
- 2 tablespoons ricotta cheese, at room temperature
- 1/2 oz grated parmesan cheese
- freshly grated nutmeg
- coarse salt
- freshly cracked black pepper
CHICKEN****Herbed Chicken Salad Sandwiches
By Unblond1
25/07/16 - This is good but not quite 100% - not sure what's missing
- 3 cups (12 ounces) finely chopped poached chicken breast
- 2 finely chopped green onions
- 2 small stalks celery, finely minced
- 1 shallot, finely minced
- 1 medium jalapeno, seeded and minced (didn't use)
- 1/4 cup Greek yogurt
- 1/4 cup Hellmann's light
- 2 teaspoons Dijon mustard
- 1 teaspoon coarse-grain mustard
- grated zest of one lemon
- squeeze of lemon juice, if needed
- Maldon salt and freshly ground black pepper, to taste
- 2 - 3 tablespoons minced fresh herbs, to taste - parsley, dill, mint, basil, cilantro, tarragon, thyme, etc.
ROUGHY*****Grilled Fish with Orange-Teriyaki Marinade - 5 Points
By Unblond1
Very good for both. See notes
- 2 servings
- 1/2 cup orange juice
- 2 tbsp. Teriyaki Sauce
- 1 tbsp. soy sauce
- 1 tsp. grated ginger
- 1/2 tsp. Tabasco sauce
- 1 tbsp. honey
- 3 cloves garlic, crushed
- 11 ounces Orange roughy fillet
- Salt and pepper; to taste
SAUSAGE***Orecchiette w/ Italian Sausage, Broccoli Rabe & Pangrattato
By Unblond1
04/09/17 - This was tasty enough but it's pretty fiddly and last-minute so it's not really worth it
- Pangrattato:
- 1 tablespoon olive oil
- 1 small garlic clove, minced
- 1/4 cup panko
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh rosemary, minced
- Few fine gratings fresh lemon zest
- PASTA:
- 6 ounces broccoli rabe, trimmed and cut into pieces
- 1 teaspoon extra virgin olive oil, or more as needed
- 1 teaspoon chopped garlic, or more to taste
- 3 - 4 ounces sweet Italian sausage, removed from casings
- Pinch red pepper flakes
- 3 1/2 ounces orecchiette pasta
- Salt & freshly ground black pepper, to taste
- 20 grams freshly grated or shaved parmigiano reggiano
CUCUMBER****Creamy Cucumber Salad
By Unblond1
I liked this very much. Made it with cucumbers and mint from Andria's garden
- 1 large cucumber
- 1/2 cup plain yogurt
- 1/2 teaspoon minced garlic
- 2 tablespoons fresh mint
- salt and pepper
SHRIMP-Shrimp Bouillabaisse
By Unblond1
* To make the bouillabaisse broth, heat the canola oil in a heavy bottomed stock pot
- For the Shrimp:
- 4 servings
- 1 tablespoon Canola Oil
- 1 small bulb Fennel
- 1/2 cup Leeks (rinsed and thinly sliced)
- 1/4 cup Garlic (peeled and thinly sliced)
- 2 tablespoons Tomato Paste
- 1/2 teaspoon Saffron
- Pimente d'espelette
- 2 cups Chicken Stock (storebought or homemade)
- 1 cup Clam Juice (storebought or homemade)
- fine Sea Salt and freshly ground White Pepper
- 16-20 Shrimp (peeled and deveined; tails off)
- 1/4 cup finished Sauce
- fine Sea Salt and freshly ground White Pepper
HALIBUT-Prosciutto-Wrapped Devilled Halibut
By Unblond1
*Brush* both sides of fillets with mustard; sprinkle with tarragon
- 2 pieces boneless skinless halibut fillets, (about 4 oz. each)
- 1 1/2 tsp. Dijon mustard or hot mustard
- 1 1/2 tsp. fresh tarragon leaves
- 2 thin slices prosciutto, (about 1 oz/30 each) or other ham
- 1 pinch pepper
- 1 tsp. olive oil
ZUCCHINI****Italian-style courgette and parmesan soup
By Unblond1
18/01/15 - I like this, makes a nice lunch for work
- 1/4 cup extra virgin olive oil
- 1 tbsp chopped garlic
- handful basil leaves (preferably Italian), chopped (didn't have)
- sea salt and ground white pepper, to taste
- 2 lb. small zucchini, cut lengthways into quarters then into 1/2" slices (the packages from Costco are perfect for this)
- 3 cups chicken stock
- 1/4 cup heavy cream, or mascarpone or light cream cheese or greek yogurt (I used the heavy cream the first time but I'm sure something lighter would work, especially with the cheese already in there)
- handful flatleaf parsley or dill or mint or combination, chopped (I used dill the first time but mint would be nice too)
- 2 oz freshly grated parmesan, plus extra to serve
- salt and cayenne pepper
- pinch of grate nutmeg (I can't recall if I used this the first time or not but it would definitely work.
HADDOCK*****Glazed Haddock Fillets
By Unblond1
This was excellent for both
- 2 servings
- 1 haddock loin (or halibut or cod)
- 2 tbsp. Hellmann's with olive oil
- 4 finely chopped black olives
- 1 tsp. grated lemon rind
- 1/2 tbsp. lemon juice
- 1/2 tsp. chopped fresh thyme or pinch of dried
- 1 pinch each of pepper and maldon salt