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Recipes
BREAST*****Chicken Marsala
By Unblond1
Great for both. Makes 2 or 3 meals, depending on size of chicken breasts - 1 medium breast half will serve both of ...
- 1 1/2 Tbs. all-purpose flour
- 1/2 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground pepper, plus more, to taste
- 18 oz. boneless, skinless chicken breast halves (3-4 depending on size)
- 1 1/2 Tbs. unsalted butter
- 1 1/2 Tbs. olive oil
- 2 shallots, minced
- 2 oz. pancetta, diced
- 1 cup Marsala
- 1/2 cup chicken broth
- 1 tsp. dried oregano
- 1/4 lb. cremini or button mushrooms, brushed clean, stems removed and caps cut into slices 1/4 inch thick
- 2 tablespoons mascarpone or whipping cream
- 3 Tbs. finely chopped fresh chives (Optional)
RICE****Rice Salad with Feta, Kalamata, Capers and Avocado
By Unblond1
This was very good for both
- TOPPING:
- 6 tablespoons (1/2 rice-cooker cup) brown basmati rice, cooked and cooled
- 12 cherry tomatoes, halved
- 1 clove garlic, minced
- 1 shallot, thinly sliced or 2 tbsp. minced red onion
- 2 oz. light feta cheese, diced
- 6 oil-cured black olives, pitted and quartered
- 1 tbsp. capers
- 2 tbsp. minced fresh dill, parsley or basil chiffonade
- 3 ounces ripe but not over-soft avocado, diced
- DRESSING:
- 1/2 tbsp. white wine or sherry vinegar or lemon juice
- 1 1/2 tbsp. EVOO
- salt and pepper
Bean - Mason Jar Chickpea, Farro and Greens Salad
By Unblond1
To make the chickpea and celery salad, toss together the chickpeas, prepared celery, red onion and parsley
- Chickpea and celery salad:
- 1 cup Eden organic chickpeas, drained and rinsed
- 2 stalks celery, thinly sliced crosswise
- 1/4 cup chopped red onion
- 1/4 cup chopped parsley
- 2 tablespoons Low Fat Greek Vinaigrette
- salt and pepper to taste
- TO ASSEMBLE:
- 4 tablespoons Low Fat Greek Vinaigrette (see recipe)
- 1/4 cup farro (cooked in rice cooker with broth and a pinch of salt)
- 8 Kalamata or Nicoise olives, pitted and halved (optional)
- 2 ounces Feta cheese, crumbled (optional) OR
- 1 small can Rio Mare tuna, drained and divided (optional)
- Mixed greens to fill the jars
HAM-Prosciutto and Gruyere Wraps
By Unblond1
In a bowl, combine mushrooms, lemon juice, and extra-virgin olive oil; season with salt and pepper
- 8 ounces button mushrooms, trimmed and thinly sliced
- 3 tablespoons fresh lemon juice (from 1 lemon)
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
- 4 warmed pieces lavash bread or 10-inch flour tortillas
- 1 halved garlic clove
- 1/4 pound thinly sliced prosciutto
- 1/4 pound thinly sliced gruyere cheese
- 1/4 medium red onion, very thinly sliced
- 6 cups baby arugula (4 ounces)
HAM-Prosciutto and Gruyere Wraps
By Unblond1
In a bowl, combine mushrooms, lemon juice, and extra-virgin olive oil; season with salt and pepper
- 8 ounces button mushrooms, trimmed and thinly sliced
- 3 tablespoons fresh lemon juice (from 1 lemon)
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
- 4 warmed pieces lavash bread or 10-inch flour tortillas
- 1 halved garlic clove
- 1/4 pound thinly sliced prosciutto
- 1/4 pound thinly sliced gruyere cheese
- 1/4 medium red onion, very thinly sliced
- 6 cups baby arugula (4 ounces)
ASIAN*****Pot Sticker Soup
By Unblond1
This is excellent! Kind of like Hot & Sour soup without the work
- 1 1/2 cups chicken broth or Asian broth
- 2 tbsp. pot sticker sauce or Korean Rice Bowl Sauce
- 1 - 2 green onions, thinly sliced
- 2 ounces baby spinach or arugula or blend or frozen kale/chard/spinach blend
- 4 pot stickers
- leftover vegetables as desired
YOGURT*****Chipotle-Lime "Crema"
By Unblond1
Great with many things
- 8 servings
- 1/4 cup Hellmann's light
- 1/4 cup 2% Greek yogurt
- grated zest and juice of two limes (or 4 key limes)
- Maldon salt and ground cumin to taste
- Chipotle tabasco to taste (taste as you add to prevent making too hot)
APPLE****Crunchy Peanut Butter Wrap
By Unblond1
27/10/15 - Yummy! Makes a great work lunch and keeps well without browning
- 1 large whole-wheat Casa Mendoza Tortilla
- 1/6 recipe of Skinny Peanut Butter & Yogurt Dip (*preferred*) OR
- 2 tablespoons peanut butter
- 1 apple, thinly sliced (slice with apple slicer first, then cut each slice in half again)
- 15 grams Savory Granola with Maple, Coriander and Paprika
NUTS****Chile-Lime Pepitas
By Unblond1
19/06/15 - Yummy. I had on chilled avocado soup
- 1 tsp. extra-virgin olive oil
- 1/2 cup unsalted pepitas (pumpkin seeds)
- 2 tablespoons fresh lime juice
- 1/8 - 1/4 tsp. pure New Mexico chile powder
NOODLES - 15-Minute Hot Oil Noodles (You Po Mian)
By Unblond1
Boil the noodles according to package directions until done
- 1 package PC Udon noodles
- 3 - 4 ounces cooked shrimp, pork, fish or chicken or cooked ground beef, pork or chicken or cooked or raw tofu or any combination
- a handful of leafy greens (choy sum, spinach, or baby bok choy - I used yu choy)
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 1 teaspoon Chinese black vinegar
- Crushed red pepper flakes, to taste
- teaspoon of homemade Chinese chili oil (for my bowl) and teaspoon of Hoisin sauce (for D's)
- Salt, to taste
- Chopped scallion
- Chopped cilantro
- Chopped basil
- 2 - 3 cloves thinly-sliced garlic
- 3 tablespoons olive oil
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds, to garnish
- 2 tablespoons chopped peanuts or cashews, to garnish