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Recipes
ASIAN*****Thai Chicken-Coconut Soup
By Unblond1
This is yummy - makes a great lunch
- 4 Servings
- 1 ounce cellophane noodles (I used 1 section of spinach rice noodles, they loose their colour once soaked)
- 3 cups chicken broth
- Sirachi chili sauce, added gradually, to taste
- 1 clove garlic, grated
- 1/2 tablespoon grated ginger
- 1 teaspoons grated lemon zest
- 1/2 teaspoon grated lime zest
- 2 tbsp. fresh lime juice (juice of 1 lime)
- 1 tablespoon Thai fish sauce, (cut down from 2, which was overkill to me)
- 1/2 pound fresh shiitake mushrooms, thinly sliced (3 cups)
- 8 ounces cooked chicken, shredded
- 1/2 cup light coconut milk
- 3 green onions, thinly sliced (forgot these but try them)
- 1 cup baby spinach (I used spinach/arugula blend - what I had on hand)
- 1 tsp. sesame oil - didn't need this
- 2 tbsp. fresh basil chiffonade, thai if you have it
- 1 tablespoon chopped cilantro
SALMON-Glazed Salmon Bundles With Sesame Bok Choy
By Unblond1
*In* shallow dish of hot water, soak rice paper until soft and pliable, about 30 seconds each
- Sesame Bok Choy:
- 2 rice paper wrappers, (rounds 8-1/2 inch)
- 2 tbsp. thinly sliced green onion
- 2 skinless salmon fillets, (about 1-1/4 lb/565 g)
- 1 tsp (10 mL) vegetable oil
- 2 tsp (18 mL) hoisin sauce
- 1 tsp (10 mL) soy sauce
- 1/2 tsp (5 mL) granulated sugar
- 1/2 tsp (5 mL) rice vinegar
- 1/2 tsp (5 mL) sesame oil
- 1/2 clove garlic, thinly sliced
- 1 1/2 tsp (15 mL) thinly sliced fresh ginger
- 1 tsp (10 mL) sesame seeds
- 1/2 lb (454 g) baby bok choy, quartered
TOMATO*****Tomato & Tuna Lunch Plate
By Unblond1
SALAD W/CROUTONS ONLY: Calories 235
- OR:
- 18 cherry tomatoes, multi-coloured if possible, washed and halved
- 1 tablespoon fresh basil leaves, torn
- 1 tablespoon fresh Italian parsley leaves, torn
- 1 tablespoon fresh mint leaves, torn
- 2 teaspoons best EVOO
- 1/4 cup homemade olive oil croutons
- 1 small can Rio Mare tuna, drained, optional
- 30 grams feta cheese, light or regular, diced
- salt and pepper to taste
BROCCOLETTE****Oven-Roasted Broccolette
By Unblond1
12/05/15-While this isn't as great as my recipe for braised Broccolette, its a passable substitute, especially for ...
- 1 package broccolette
- 1 tablespoon olive oil
- 2 - 3 cloves thinly sliced garlic
- generous pinch hot pepper flakes
- freshly ground black pepper and Maldon salt to taste
Prosciutto Wrapped Halibut with Puttanesca Sauce
By Unblond1
I saw him make this on TV and it looked wonderful
- 2 servings
- Halibut
- 1 - 2 - 6 ounce halibut filets
- 2 pieces proscuitto, thinly sliced
- 2 sprigs thyme
- pepper
- 1 tablespoons olive oil
- Puttanesca-Style Sauce
- 1 tablespoon olive oil
- 1 clove garlic, chopped
- 2 tbsp. red onion, diced
- 2 tablespoons sliced green or nicoise olives
- 1 tablespoon capers, rinsed and drained
- 2 tablespoons white wine
- 1/2 package (1 pint) cherry or grape tomatoes (he
- used an entire package of the vine-on cherry
- tomatoes)
- 2 tablespoons chopped parsley
- additional olive oil to garnish
- Grilled or Roasted Fennel
- 1/2 bulb fennel
- juice of 1/2 orange (not zested)
- 1 tablespoons olive oil
- salt and pepper to taste
MARINADE*****Sesame-Orange Marinade (WW)
By Unblond1
Perfect for meaty fish, such as tuna, swordfish or mahimahi
- 2 tbsp. low-sodium soy sauce
- 1/2 tsp dry sherry
- 2 tbsp. orange juice
- 1/2 Tbsp orange zest
- 1 tsp unpacked brown sugar
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1 tsp ginger root, minced
LUNCH-Egg, Avocado, Tuna
By Unblond1
NUTRITION (1/4 avocado): Calories 260
- 1 hard-boiled egg (large)
- 1/4 to 1/2 avocado
- 1 small can Rio Mare tuna in olive oil, drained
FISH*****Baked Asian-Style Fish
By Unblond1
We both like this every time
- TOPPING:
- 1 tbsp. grated ginger
- 1 clove garlic, minced
- 2 - 3 green onions, chopped
- 1/2 tbsp. olive oil
- 1 tsp. sesame oil
- 1/2 tsp. soy sauce
- 1/2 tsp. fish sauce
- 4 tsp. maple syrup
- FISH:
- 1 large or 2 smaller fillets of tilapia, halibut or cod, thawed
- 1/4 fresh hot chili, thinly sliced (added to mine only)
- chopped fresh cilantro, to garnish, if you have it
BISQUE*****New Year's Eve Lobster Bisque
By Unblond1
This is super and Dan raved about it
- 3 servings
- 1-pound live lobster or two small frozen ones or two or three frozen tails
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 onion, sliced
- 1 leek, sliced
- 1/2 large celery stalk, sliced
- 1 small carrot, sliced
- 1/4 cup chopped fennel
- 4 cloves of garlic, peeled and crushed
- 1 tomato or a handful of cherry tomatoes, diced
- 1 pinch dried tarragon
- 1 tablespoons chopped fresh thyme
- 1 bay leaf
- 4 whole black peppercorns
- 1 pinch cayenne
- salt to taste
- 1/4 cup brandy
- 1/4 cup dry Sherry
- 3 cups fish stock or bottled clam juice (1 bottle of clam juice plus enough chicken broth to make 3 cups total)
- 2 tbsp. tomato paste
- 1 - 2 tbsp. cornstarch mixed with a little chicken broth
- 1/4 cup whipping cream
TOMATO*****Laura Calder's Buckwheat Crêpes with Thyme Cream Tomatoes
By Unblond1
The crepes themselves looked good but the tomatoes WERE AMAZING! I made it the first time with some cherry tomatoe...
- Buckwheat Crêpes (4 SERVINGS)
- 1 cup buckwheat flour
- 1 cup whole wheat or all purpose flour
- 1/2 teaspoon salt
- 3 eggs, lightly beaten
- 2 cups milk, preferably buttermilk
- 2 tablespoons grape-seed oil, or other cooking oil
- 2 tablespoons clarified butter, melted, for frying
- Thyme Cream Tomatoes (1 SERVING)
- 1/2 tablespoons butter
- 1 medium tomato, halved horizontally, or 12-15 cherry tomatoes, halved
- generous handful of chopped fresh thyme
- Salt and pepper
- 2 tbsp. whipping cream or creme fraiche