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Recipes
QUINOA****Quinoa Risotto with Arugula and Parmesan - Mayo Clinic
By Unblond1
07/02/15-This was good but it could be improved on
- 1 tablespoon olive oil
- 1/4 yellow onion, chopped
- 1 garlic clove, minced
- 1/2 cup quinoa, well rinsed
- 1 cup + 2 tablespoons vegetable stock or broth
- 1 cup chopped, stemmed arugula (rocket)
- 1 small carrot, peeled and finely shredded
- 1/4 cup thinly sliced fresh shiitake mushrooms
- 2 tablespoons grated Parmesan cheese
- salt and freshly ground black pepper
BOURBON****Smoked Cherry Manhattan
By Unblond1
09/10/17 - Good for both
- 8 oz. ice
- 1/2 oz. Monin Cherry or Stonefruit Syrup
- 1/4 oz. Monin Hickory Smoke Syrup
- 1 1/2 oz. rye or bourbon whiskey (I used Crown)
- 1/4 ounce splash sweet vermouth
- 3 dashes bitters
- cherries and pickled onions, to garnish
DOLE CHOP CHOP ITALIENNE****Chopped Italian Pepperoni Salad
By Unblond1
06/08/15 - VG for both, with noted tweaks
- 1 pkg. (10 oz. / 286 g) DOLE® Italienne Chop Chop Salade Kit
- 2 oz. (2 sticks) turkey pepperoni, chopped - I used 2 oz. salami
- 6.5 oz. artichoke hearts, drained and chopped (almost 1 can)
- 8 oil cured black olives and 12 pimento-stuffed green olives, halved
- 6 peperoncini peppers, sliced
- 1/2 cup thinly sliced red onion
- 30 grams cubed mozzarella, feta or cheddar
- 1 about 1 tablespoon red wine vinaigrette or regular Italian salad dressing
- handful of homemade croutons (added to each bowl when serving)
- Salt and pepper
UDON****Chilled Garlic Sesame Udon Noodles with Smoked Tofu and Vegetables
By Unblond1
23/09/17 - Had for dinner
- Garlic Sesame Dressing:
- 1 1 1 clove garlic, pressed
- 2 2 2 tablespoons soy sauce
- 4 4 4 teaspoons rice vinegar
- 2 2 2 teaspoons honey
- 1 1 1 tablespoon sesame seeds
- 2 2 2 teaspoons sesame oil
- 2 2 2 teaspoons olive or avocado oil
- 1 1 1 teaspoon julienned ginger
- SALAD:
- 2 2 2 packages fresh udon noodles
- Salt
- 1 1 1 tsp. olive oil
- 3 1/2 3 1/2 1/2 ounces shiitake mushrooms, sliced thinly
- 3 3 3 cloves garlic, pressed
- 1/2 1/2 1/2 cup shredded carrots
- 2 2 2 scallions, thinly sliced
- 1/2 1/2 1/2 red bell pepper, thinly sliced
- 1 1 1/2" 1" smoked tofu, diced (aim for about 1/2" - I did 1" the first time and the pieces were a bit awkward)
- toasted Sesame seeds, for garnish
- Pinch Pinch red pepper flakes (optional for mine only)
- to wedges, chopped fresh basil, coriander and mint to garnish (I served mine over a handful of these herbs which was good but it would also be good without. I didn't find it needed the lime)
ROUND*****Beef Braciole (Tomato Sauce)
By Unblond1
*Combine* all stuffing ingredients
- STUFFING:
- 1/4 cup panko
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh basil chiffonade (optional) or pinch of dried
- 1 oz. (30 grams) freshly grated parmigiano reggiano or pecorino romano or combination
- 1 slice (1 oz.) light provolone, diced, or 30 grams Kraft 4 Cheese Italiano Light
- 2 tablespoons capers, chopped
- 2 tablespoon toasted pine nuts, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice, plus grated zest
- 1/2 tablespoon extra virgin olive oil
- salt and freshly ground pepper to taste
- STEAK:
- 10 oz. flank steak (1 layer of fast fry steak from Tarini's)
- 5 - 7 slices prosciutto
- 1/2 cup red wine
- 1 1/2 cups ragu or other marinara-type sauce or cherry tomato sauce
- sprig each of fresh thyme and oregano
CANNELLINI****Tuscan Bean and Farro Soup
By Unblond1
02/01/13 - Great for both
- 1 tbsp. olive oil
- 2 ounces pancetta or bacon or combination, diced (I used 2 ounces hot pancetta and two slices of garlic & pepper bacon)
- 1/2 medium onion, chopped
- 1 medium celery rib, chopped
- 1 medium carrot, chopped
- 1 clove garlic, thinly sliced
- 4 fresh sage leaves, chopped
- 1 sprig of rosemary and one bay leaf (tied with string for ease of removal)
- 1 can cannellini beans, with liquid
- 6 1/2 cups or so of chicken or pork hock stock
- 1 decent-sized parmesan rind
- 1 can Aurora or fire-roasted tomatoes
- salt and freshly ground pepper
- 10 tablespoons farro or spelt
- Extra-virgin olive oil, for drizzling (didn't find this necessary)
- croutons or sage and parmesan croutons, to serve
- 2 tablespoons chopped fresh parsley, to serve
PEPPERS*****Laura Calder's Stuffed Peppers - 6 Points
By Unblond1
I like this very much, makes a good lunch for me with some crusty bread for dipping
- Serves 1
- 1/2 yellow or orange pepper
- 1 tbsp. tapenade
- 8 fresh basil leaves
- 6 - 8 cherry tomatoes, halved or 1 medium ripe tomato, cut into 4 wedges
- 1 clove garlic peeled and sliced thinly
- 1 tbsp. extra virgin olive oil
- sea salt and freshly ground pepper
CHICKEN****One-Pot Jalapeno Chicken Corn Chowder
By Unblond1
10/01/14 - Good for both. Andria came for dinner and she liked it too
- 4 oz. bacon, sliced into lardons
- 1/2 to 3/4 rounded tsp. dried thyme or several sprigs fresh, stems removed at the end
- 1/4 tsp. sweet paprika
- 1/8 tsp. cayenne
- 1/2 tsp. dried oregano
- 1 bay leaf
- 1 medium red onion diced small
- 2 jalapenos, diced very small (reserve some seeds if you like extra heat)
- 1 red pepper diced small
- 2 medium russet potatoes diced small (220 grams)
- 2 cups frozen corn
- 2 cups diced chicken (could use roasted chicken)
- 4 cups chicken stock
- 2 cups milk
- 1/4 cup creme fraiche or whipping cream
- 1 Tbsp. freshly chopped cilantro
- Grated cheddar cheese for garnish
- Salt and Pepper to taste
MUSHROOMS****Portobello Mushroom Saute
By Unblond1
This was a great accompaniement to steak
- 4 servings
- 2 large portobello mushrooms, sliced 1/2" thick
- 1/2 medium sweet red pepper, julienned
- 1/2 medium sweet yellow pepper, julienned
- 1/2 small onion, halved and sliced
- 1 medium jalapeno, seeded and finely chopped
- 2 cloves garlic, sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup shredded Gouda cheese
- chopped fresh rosemary or thyme
- Minced fresh parsley, optional
SALMON - Fennel-Crusted Salmon on White Beans
By Unblond1
1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat
- 5 teaspoon oil, olive, extra virgin, divided
- 1 whole fennel bulb(s), halved, cored, and thinly sliced; plus 1 tablespoon chopped fennel fronds
- 2 can(s) beans, white, 15-ounce cans, rinsed
- 2 medium tomato(es), diced
- 1/3 cup(s) wine, white
- 1 tablespoon mustard, Dijon
- 1/2 teaspoon pepper, black ground, divided
- 1 tablespoon fennel seed
- 1 pounds fish, salmon fillet, skin removed, cut into 2 portions