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Recipes
SEA BASS****Grilled Sea Bass in Ginger Broth
By Unblond1
This was very good, although a significant amount of work
- FISH & MARINADE:
- 1 tablespoon tamari
- 1/2 ounce fresh ginger root, peeled and sliced
- 1/4 tablespoon chili paste
- 1/2 tablespoons lemon zest
- 1/2 teaspoon sugar
- 2 (6-ounce) portions wild salmon (Chinook) or Sea Bass (I used an 8 ounce piece from Tarini's)
- 1/2 tablespoon olive oil
- TO SERVE:
- 1/2 cup julienned carrots
- 1/3 cup cleaned and diced leeks
- 1/3 cup julienned scallions
- 2 ounces matsutake or portobello mushrooms, grilled and sliced (I used a package of pre-sliced portobellos)
- 1 teaspoon toasted sesame seeds
- SEASONED BROTH:
- 1/3 large onion, peeled and chopped
- 1 stick celery, chopped
- 2 1/2 cups water
- 1/3 piece kombu
- 1/3 cup tamari or shoyu
- 1 1/3 ounces fresh ginger root, sliced
- 1 teaspoon chili paste
- 2 1/2 tablespoons rice vinegar
- 1/2 tablespoon sugar
- 1/3 ounce bonito shavings
- STICKY RICE CAKES:
- 5 teaspoons rice wine vinegar
- 5 teaspoons sugar
- 1 teaspoon fine sea salt
- 1 cup short-grain sushi rice, washed
- 1 1/3 cups water
- 1 (1 1/3 by 1 1/3-inch) piece kombu
FREEKEH - Freekeh pilaf
By Unblond1
Place the onions, butter and olive oil in a large heavy-based pot and sauté on medium heat, stirring occasionally,...
- 1 medium onion, thinly sliced
- 5 teaspoons (25g) butter
- 1 tbsp olive oil, plus extra to finish
- 150 g freekeh (or bulghar wheat)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 270 ml good-quality reduced vegetable or chicken stock
- 1/2 cup Greek yoghurt
- 1 1/2 tsp lemon juice
- 1/2 garlic clove, crushed
- 10 g parsley, finely chopped, plus extra to garnish
- 10 g mint, finely chopped (for me only)
- 10 g coriander, finely chopped
- 2 tbsp pine nuts, toasted and roughly broken
- salt and black pepper
- lemon wedges to serve (Optional)
VINAIGRETTE****Sun-Dried Tomato Vinaigrette - Mediterranean Fresh - 3 (3) Points
By Unblond1
This is good, but I find it oily
- 17 servings (per tablespoon)
- 1/2 cup extra virgin olive oil
- 1/4 cup sun-dried tomato oil
- 3 tablespoons red wine vinegar
- 2 tablespoons finely chopped sun-dried tomatoes
- Sea salt and freshly ground pepper to taste
CORN*****Grilled Mexican-Style Corn
By Unblond1
Super, as written. Dan liked even more than Italian version
- 5 ears of corn, husked
- 1 tablespoon EVOO
- 2 cloves garlic smashed
- 2 tablespoons mayonnaise
- Zest and Juice of one lime
- few shakes chipotle Tabasco sauce, to taste
- salt, to taste
- 1/2 tablespoon chili powder
- 1/2 cup (90 grams) finely grated Parmesan or crumbled feta cheese (Recipe calls for Cotija cheese) I used the pre - crumbled, light feta in the bag.
SWEET****Coffee Yogurt
By Unblond1
01/08/15 - Yummy. I double the recipe, because it was easier
- COFFEE CONCENTRATE:
- 1/2 cup brewed espresso or other strong coffee
- 1/4 cup 2% milk
- 1 teaspoon instant espresso powder
- 1/4 cup sugar (I used instant dissolving)
- 1/4 teaspoon vanilla extract
- TO SERVE:
- 1/2 cup 2% greek yogurt
- 2 tablespoons coffee concentrate
FISH*****Baked Fish with Panko and Parmigiano
By Unblond1
We both like this very much
- Serves 1
- 1 tilapia or cod filet, or two small island perch filets, thawed and patted dry
- 1 tsp. Hellmann's light
- 1/2 tsp. grated lemon or lime rind
- 1 1/2 tbsp. panko
- 1/2 tbsp. finely grated parmigiano
- Freshly ground pepper and Malden salt
BULGUR****Tabbouleh
By Unblond1
I liked this very much - Dan not at all
- 1/2 cup medium bulghur wheat
- 3/4 cup boiling water
- 2 tbsp. freshly squeezed lemon juice (1 lemon)
- 2 tbsp. good olive oil
- 3/4 teaspoons kosher salt
- 1/2 cup minced scallions, white and green parts
- 1/2 cup chopped fresh mint leaves
- 1/2 cup chopped flat-leaf parsley
- 1/2 hothouse cucumber, unpeeled, seeded, and medium-diced (Optional)
- 1 cup cherry tomatoes, cut in half
- freshly ground black pepper
TARTINES****Country-Ham-and-Egg Toasts
By Unblond1
15/02/14 - Makes a great lunch for me
- 6 large green onions
- 2 teaspoons olive oil
- 1/8 teaspoon kosher salt
- 8 teaspoons low-fat mayonnaise
- 4 sourdough bread slices, toasted
- 4 hard-cooked eggs, sliced
- 4 tablespoons thinly sliced or diced cooked country ham (optional)
- Freshly grated Parmesan cheese
LENTIL****Lentil Soup with Tomatoes and Swiss Chard or Kale
By Unblond1
We both liked this very much
- 3 servings
- 1/2 can aurora tomatoes
- 1 tbsp. EVOO
- 2 ounces turkey keilbasa, diced
- 3 ounces Inari organic green lentils, rinsed
- 1/4 onion diced
- 1 carrot peeled and diced
- 1 celery stalk diced
- 1 clove garlic, minced
- 2 1/2 ounces kale, sliced
- sea salt and Aleppo pepper or piment d'Espelette
- 3 cups chicken broth
- 1 bay leaf
- 2 - 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 sprig fresh sage
- 2 tsp. EVOO
GREEN****Mixed Greens Salad with Apples, Candied Pecans, and Maple-Mustard Vinaigrette
By Unblond1
31/12/13 - Good for both. With some protein added, it could be a meal
- SALAD:
- 2 servings
- 2 cups chopped romaine lettuce
- 1 cup mixed baby greens or arugula
- 1/2 apple, cut into batons and soaked in lemon water, see below
- 1 tbsp. dried cherries
- For the pecans:
- 1 tablespoon Splenda Brown or 2 tablespoons brown sugar
- 1/8 tsp salt
- 1/16 tsp ground cinnamon
- 1/2 tbsp water
- 1/4 cup pecan halves
- 3 slices prosciutto, cut into ribbons and crisped (in the frying pan or under the broiler)
- shaved parmesan or crumbled bleu, to taste (Optional)
- MAPLE MUSTARD VINAIGRETTE:
- 1 tbsp. canola or walnut or hazlenut oil
- 1 tsp. EVOO
- 2 tsp. maple syrup
- 1 tsp. apple cider vinegar
- 1/2 tsp. dijon
- 1 small clove garlic, minced
- Maldon salt and freshly ground pepper, to taste