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Recipes
AVOCADO - Smokey Guacamole with Bacon
By Unblond1
Heat a non-stick skillet over medium-high heat and add bacon strips
- 2 bacon strips
- 1 ripe avocado, peeled and seeded
- 2 tablespoons minced red onion
- 1/4 cup cilantro, fresh, chopped
- 1 garlic clove, crushed and minced or grated
- 1 Jalapeno or Serrano chile, seeded and minced
- 1 tablespoon lime juice
- 1/8 teaspoon chile powder or paprika
- 1/8 Tsp black Sea Salt
VODKA - Hickory Smoke Bloody Caesar
By Unblond1
Fill serving glass with ice
- 1 1/2 oz. vodka
- 1/2 oz. Monin Hickory Smoke Syrup
- 1/2 oz. fresh lime juice
- 4 oz. Caesar mix
- Garnish: Chili Powder, Dill, Lime
FISH****Tuna and Avocado Wraps
By Unblond1
Nutrition Facts - 2 Servings Calories 353
- 2 large whole wheat wraps
- 1/2 avocado, thinly sliced or mashed
- 1 cup spinach arugula blend
- 1 small can Rio Mare tuna, drained and flaked
- 2 teaspoons Sriracha Mayo
- Maldon salt and freshly ground black pepper, to taste
- 1 hard-boiled egg, sliced or wedged, OPTIONAL
BOILED*****Perfect, Peelable Hard-Boiled Eggs
By Unblond1
15/02/15 - Steamed version - it works! Five out of six eggs peeled perfectly and the sixth was only a little pocked...
- Desired number of cold eggs
- ice cubes
BROCCOLETTE****Roasted Broccolette w/ Charred Lemons and Tahini Yogurt Sauce
By Unblond1
25/02/16 - I liked this very much, including the sauce
- 1 lemon, thinly sliced
- 2 tablespoons olive oil
- 32 stalks/328 grams broccolini
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon chili flakes
- 1/4 teaspoon sea salt
- OPTIONAL TAHINI YOGURT SAUCE
- 1/4 cup 2% Greek yogurt
- 1 tablespoons tahini
- 1 teaspoon maple syrup
- 1/2 garlic clove, grated or finely minced (didn't use first time)
- A pinch of sea salt
- 1 teaspoon toasted sesame seeds
CAULIFLOWER - Roasted Cauliflower with Parmesan and Capers
By Unblond1
Toss together cauliflower, oil and thyme; arrange in single layer on lightly greased rimmed baking sheet
- 4 cups cauliflower florets
- 2 tsp olive oil
- 1 tsp chopped fresh thyme
- 1 1/2 grated parmesan cheese
- 1 tbsp chopped fresh parsley
- 1 tsp drained capers
- 1 tsp lemon juice
- 1/8 tsp pepper
- pinch salt
SALMON-Fisher's Loft Salmon With Chickpea Mash
By Unblond1
*Chickpea Mash:* *Rinse* chickpeas; soak overnight in 3 times their volume of water
- Chickpea Mash:
- 2 skinless centre-cut salmon fillets, (about 6 oz/170 g each)
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp. grainy mustard
- 1 tsp. maple syrup
- 1/2 cup dried chickpeas
- 1/2 bay leaf
- 1/2 whole clove
- OR:
- 1 cup cooked, undrained
- 1 tbsp. extra-virgin olive oil
- 1 tbsp. lemon juice
- 1/2 clove garlic, grated or pressed
- 1/4 tsp. salt
- 1 pinch cayenne pepper
MUSHROOMS **** Cheese & Panko Stuffed Portobellos
By Unblond1
These were very good and easy and even Dan liked and commented on them
- 6 medium portobello mushrooms, stems and gills removed
- 1 tbsp. garlic-flavoured olive oil
- 2/3 cup panko
- 1 clove garlic, minced
- 2 ounces Kraft Four-Cheese Italiano Blend
- 1 tablespoon olive oil
- salt and pepper to taste
FINGERS****Oven-Baked Chicken Fingers
By Unblond1
Very good for both. Served with blue cheese dip but I'd be just as happy with a squeeze of lemon or lime, personall...
- 1/4 cup buttermilk
- 1 tbsp. dijon
- 1 clove garlic, grated
- 4 dashes chipotle hot sauce or other hot sauce
- sea salt and freshly ground black pepper to taste
- 1/3 - 1/2 cup Panko
- 1 pinch cayenne
- sea salt and freshly ground black pepper to taste
- 10 - 11 ounces chicken fingers
CELERIAC****Apple Celeriac Remoulade
By Unblond1
25/03/17 - I liked this, I had it as a lunch for work with some cheddar
- Juice of 1/2 or 1 lemon
- 1/4 cup Hellmann's Light mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon whole grain mustard
- 1 tablespoon fresh dill, chopped (didn't use)
- 2 tablespoons fresh parsley, chopped
- 300 grams celeriac, grated or thinly julienned (about 1/3 large celeriac - I used the rest in my roasted mixed veg dish in the ActiFry with parsnips, carrots and sweet potatoes)
- 1 Granny Smith apple, grated or thinly julienned
- Maldon salt, freshly ground black pepper and Piment d’Espelette, to taste
- 1 teaspoon crushed fennel seed, optional (from Laura Calder's version)
- 1 tablespoon minced Kalamata olives (from Saveur's version)