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Recipes
GREENS - Wild Greens with Preserved Lemon Dressing - Mediterranean Fresh
By Unblond1
Wash the greens well and chop coarsely
- 1/2 lb. (after trimming) assorted bitter greens - arugula, purslane, chard, mustard, dandelion or kale
- 1 1/2 tbsp. evoo
- 1 - 2 cloves of garlic, or garlic confit, mashed with salt to a paste
- 1/2 bunch flat-leaf parsley, chopped
- 1/2 bunch cilantro, chopped
- 3 tbsp. preserved lemon dressing
- handful of black olives, for garnish
BRUSSELS SPROUTS****Asian Roasted Brussels Sprouts
By Unblond1
26/1/14-VVG for both. Dan even remarked how much he liked them
- 2 servings
- 1/2 pound Brussels sprouts, halved
- 1/2 Tbsp olive oil
- 1 Tbsp fish sauce
- 1/2 tsp Asian chili-garlic sauce
- 1/2 tsp sesame oil
TOMATO-Fresh Mozzarella and Tomato Panini
By Unblond1
I adore this
- 1 Serving
- 2 oz. whole grain baguette or roll or PC Whole Grain Ciabatta
- salt and pepper to taste
- 1 1/2 oz. fresh mozzarella or fior' de latte
- 1 cup arugula/spinach blend
- 1 medium tomato, sliced
- 2 teaspoons Basic Red Wine vinaigrette
- 1 teaspoon prepared basil (or other) pesto or replace with fresh basil (preferred) if you have it
HAM - Slow Cooker Smoked Ham Congee
By Unblond1
Congee is a savoury rice porridge that can be enjoyed any time of day
- 2 cups (500 mL) long-grain white rice, rinsed and drained
- 1 piece (2 inches/5 cm) fresh ginger, minced
- 4 cloves garlic, minced
- 1-1/4 tsp (6 mL) salt
- 1 tsp (5 mL) pepper
- 1 large smoked ham hock, (about 850 g)
QUINOA-Quinoa Veggie Stir-Fry
By Unblond1
In large skillet, heat oil over medium-high heat; saute shiitake and cremini mushrooms, stirring often, until no li...
- tsp (10 mL) olive oil
- 4 cups (1 L) sliced shiitake mushrooms
- 4 cups (1 L) sliced cremini or white mushrooms
- 4 cups (1 L) small broccoli florets
- 2 cups (500 mL) frozen shelled edamame, thawed
- 2 cloves garlic, minced
- 2 tsp (10 mL) grated fresh ginger
- 2/3 cup (150 mL) sodium-reduced chicken broth
- 3 tbsp (45 mL) sodium-reduced soy sauce
- 2 tsp (10 mL) chili garlic sauce, (optional)
- 1 tsp (5 mL) sesame oil
- 4 cups (1 L) cooked quinoa
CANTALOUPE - Black Pepper and Honey-Marinated Cantaloupe with Basil
By Unblond1
July, 2014 - this tasted very good - what little I tasted - but it wound up not getting used and eventually thrown ...
- 1/2 cup honey
- 2 tsp. whole black peppercorns, crushed
- 1 slightly underripe cantaloupe, peeled, seeded, and thinly sliced
- 2 sprigs basil plus 3 tbsp. thinly sliced or mint or thyme
- Flaky sea salt
BREAST*****Poached Chicken Breasts
By Unblond1
Instructions 1. Arrange the chicken in a single layer on the bottom of the pot
- 1 - 4 skinless chicken breasts, on or off the bone as preferred
- 1/2 - 1 teaspoon salt
- Aromatics: smashed garlic, bay leaf, 1 teaspoon peppercorns, sliced ginger, fresh herbs, thinly sliced onions, lemon slices, or any other flavorings
- 1 cup white wine, or 1/2 cup dry vermouth, optional, for more flavor
FRIED****Five-Minute Rice Bowl
By Unblond1
15/07/17 - Had this as a dinner while recovering from food poisoning (damn The Keg!)
- 1 egg
- 1 teaspoon EVOO
- 2 teaspoons low sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- pinch of Shichimi Togarashi or Aleppo pepper
- pinch of smoked Maldon salt
- 1/2 package PC Blue Menu Whole Grain Brown Rice
NAVY*****Classic Boston Baked Beans - 8 Points
By Unblond1
Dan loves these
- 4 servings
- 2/3 cup navy beans, picked over and rinsed and soaked overnight
- 2 cups water
- 1 bay leaf
- 1/2 tsp. salt
- 1/4 onion, finely chopped
- 1 clove garlic, minced
- 2 tbsp. molasses
- 1 tsp. dry mustard
- 2 1/2 tbsp. Splenda brown
- 3 strips thick-cut bacon, cut into 1/2" pieces
PROTINIS****Turkey & Cheddar
By Unblond1
Nutrition Facts 1 Serving Amount Per Serving Calories 140
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