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Recipes
ONION*****Original French Onion Soup
By Unblond1
20/01/13 - Dan likes this too, just give him the option of bread/no bread on top
- TO SERVE (for each 2 portion serving):
- 2 tbsp. EVOO
- 2 tbsp. unsalted butter
- 3 cups thinly sliced spanish, vidalia, red or other sweet onion (3 - 4 onions)
- 1 clove garlic, finely minced
- 1 tbsp. flour
- salt and pepper to taste
- 1/2 cup sherry or madeira or marsala
- 2 cans consome + water to equal 4 cups
- bouquet garni with fresh thyme and bay leaves
- 3/4 cup (75 grams) grated parmesan cheese
- 60 grams diced french bread or ciabatta (3/4" dice)
- 1 teaspoon EVOO
- 20 grams Kraft 4-Cheese Italiano Light and 10 grams parmigiano reggiano per bowl
TUNA*****Tuna Spread (Salsa Tonnata)
By Unblond1
16/03/14 - Super, I love this
- 2 small cans tuna packed in olive oil
- 1/2 cup Helmann's light mayonnaise
- 2 tablespoons capers, drained
- 1 small garlic clove, peeled
- grated lemon zest
- 1 1/2 to 2 tablespoons fresh lemon juice or more, to taste
- salt and freshly ground black pepper, to taste
- chopped fresh parsley or dill or both
- Belgian endive leaves, carrot or celery sticks, or other raw vegetables, to serve
EGGPLANT-Roasted Baby Eggplant with Spicy Peanut Soy Dressing
By Unblond1
Preheat oven to 400 degrees F
- 5-6 Baby Eggplants (1.75 lbs)
- Vegetable or olive oil
- 1/2 tsp salt
- Spicy Peanut Soy Dressing
- 3 Tbsp creamy peanut butter
- 1 Tbsp each finely minced garlic and ginger
- 2 Tbsp fresh lime juice
- 1 tsp sugar
- 3 Tbsp soy sauce
- 1/2 tsp Asian chili paste
- 2 Tbsp vegetable oil
COD****Poached Fish With Green Salad
By Unblond1
16/05/17 - Good for both (Classic)
- 1 piece Kirkland Atlantic Cod (5 1/2 oz./172 grams)
- 3 cups mixed baby lettuce
- 1 scallion, finely sliced
- 1 - 2 radishes, shaved very thin
- 1/2 lemon (juiced)
- 1 tablespoons extra-virgin olive oil
- kosher salt and freshly ground black pepper (to taste)
- CLASSIC COURT BOUILLON
- 1/2 cup water
- 1/2 cup dry white wine
- 1 sprig parsley
- 1 sprig thyme
- 1 fresh bay leaf
- 1 small rib celery (sliced)
- 1/4 small onion (sliced)
- 1 clove garlic (smashed)
- 1/4 teaspoon whole coriander seeds
- 1/4 teaspoon black peppercorns
- 1/4 lemon
- MEDITERRANEAN COURT BOUILLON
- 1 tablespoon fennel (sliced)
- 1/4 tablespoon fennel seed
- 1 piece orange peel
- 2 olives
- ASIAN COURT BOUILLON
- 1 whole star anise
- 1 piece orange peel
- 1 clove garlic
- 1 slice ginger
- 1/4 tablespoon coriander
- 1/2 tablespoon soy sauce
- LATIN COURT BOUILLON
- 1/4 fresno chili (split in half)
- 1 piece lime peel
- 1/2 tablespoon tequila
- 1 sprig cilantro
- 1/4 tablespoon cumin seeds
BLACK*****Easy Black Beans with Yellow Rice
By Unblond1
We both like this very much AND it's quick and easy
- BEANS:
- 1 tbsp. EVOO
- 1/4 cup finely minced onion
- 1/4 cup chopped celery
- 1/4 cup chopped green or red pepper
- 3 oz. shredded leftover chicken breast
- 1 clove garlic, minced
- 1 1/2 cups black beans, rinsed and drained
- 1 can fire-roasted tomatoes
- 1/4 tsp. each dried oregano and basil
- 1/8 tsp. each cumin, smoked paprika and Pepper d'Espellette or Aleppo pepper
- 1 pinch salt
- 2 - 3 dashes chipotle hot sauce
- chicken broth as needed for consistency
- 1 tsp. sherry or red wine vinegar
- 2 tbsp. chopped fresh cilantro (on my serving)
- RICE:
- 6 tablespoons Lundberg brown basmati rice
- 1/2 cup chicken broth
- 1/4 tsp. ground turmeric
- OPTIONAL TO SERVE:
- This would be good with a bit of cumin/coriander/lime flavoured yogurt, I think
ASPARAGUS****Baked Asparagus with Lemon, Butter and Parmesan
By Unblond1
05/04/15 - Easter - Good basic recipe which can be assembled ahead of time
- 1 bunch asparagus
- 1/2 large or 1 small lemon
- 2 Tbsp butter
- Olive oil
- Salt & Pepper
- 1/4 cup shredded or grated Parmesan cheese (Use the shredded, the grated all sort of clumped together)
ASIAN****Quick and Easy Chinese Hot and Sour Soup
By Unblond1
VG and quite easy too
- 4 cups chicken broth or chicken stock or vegetable broth
- 6 dried shiitake mushrooms, soaked and drained then thinly sliced
- 1 medium carrot, very thinly sliced on the diagonal (or shredded)
- 1 - 2 thai chillis, thinly sliced
- 100 grams shiitake mushrooms, thinly sliced
- 1 package smoked tofu, sliced in 1/4-inch strips
- 2 cloves garlic, minced or grated
- 2 teaspoons ginger, minced or grated
- 1 tablespoon balsamic vinegar
- 3 tablespoons rice vinegar or red wine vinegar
- up to 1 tablespoon chili sauce, such as sambal oelek or sriracha - taste as you go
- 3 tablespoons soy sauce or tamari
- 2 teaspoons date or brown sugar
- 2 cups shredded baby bok choy or napa cabbage
- 2 tablespoons corn starch mixed into 2 tablespoons cold water
- 2 eggs, lightly beaten
- 2 teaspoons toasted sesame seed oil
- freshly ground pepper, to taste
- 2 - 4 green onions, thinly sliced on the diagonal
- handful of fresh cilantro, chopped
QUINOA****Quinoa Salad with Cranberries and Garbanzos
By Unblond1
06/05/15 - Very good lunch for me for work
- IF SERVING AS A WRAP:
- 1/4 cup quinoa, dry (I used half red, half white) rinsed, cooked and cooled
- 1/2 cup chickpeas, rinsed, drained and roughly chopped (100 grams by drained weight)
- 1/4 cup dried cranberries (30 grams)
- 2 tablespoons raisins (30 grams)
- 2 tablespoons sunflower seeds (30 grams)
- 1 tablespoon parsley, chopped (Optional)
- 2 tablespoons extra virgin olive oil, walnut oil or hazelnut oil
- Juice of 1/2 to 1 lemon
- 1 teaspoon Dijon mustard
- 1 tablespoon each fresh dill and mint, chopped (leave out the mint if Dan will be eating it)
- 6 large whole-wheat tortillas or 12 small
- lettuce, spinach or arugula, to serve
- 1 ounce each PC Fire-Roasted Turkey strips, to serve
OLIVES****Black Olive Tapenade
By Unblond1
13/12/13 - Made to accompany Tuna Confit
- 4 oz. 4 oz. pitted, oil-cured black olives
- 1 1 anchovy, drained
- 1 1/2 tbsp. 1 1/2 tbsp. capers, rinsed and drained
- Finely grated zest and juice of 1/4 lemon, plus more as needed
- pinch pinch of Rosemary (fresh or dried), plus more as needed
- pinch pinch of Thyme (fresh or dried), plus more as needed
- pinch pinch of Cayenne pepper or piment d'espelette, plus more as needed
- 1 tablespoon 1 tablespoon olive oil, or more as needed
HERBS-Preserving Herbs in Oil or Butter
By Unblond1
I discovered that the best way to preserve herbs is to freeze them in oil or butter
- Fresh herbs
- Olive oil
- Butter
- Zip top bags