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Recipes
Lentil, kale and sausage soup
By Bexter
1.Heat a large, wide saucepan over medium
- 2 tbsp olive oil
- 2 Italian sausages
- 1 large onion, finely chopped
- 1 leek (white part only), sliced
- 3 carrots, diced
- 2 garlic cloves, minced
- 156 ml can tomato paste
- 1 tsp ground coriander
- 1 tsp salt
- 8 cups chopped kale leaves, about 1 small bunch
- 540 ml can lentils, rinsed and drained
- grated parmesan (optional
Mom's Breakfast Strata
By Bexter
Grease a 9x13 inch baking dish
- 9 slices bread, torn into bite size pieces
- 1/2 cup diced fresh mushrooms
- 1/2 cup chopped green bell pepper
- 16 ounces Cheddar cheese, shredded
- 1/2 cup chopped onion
- 2 cups cubed cooked ham
- 8 eggs
- 2 cups milk
Trieste Pork Stew: Maiale in Umido alla Triestina
By Bexter
In a Dutch oven, heat the pork fat over medium heat until it is completely liquid
- 1 (1-inch thick) slice pork fat back
- 2 pounds pork shoulder, cut into chunks
- Salt and pepper
- 3 onions, sliced
- 1 cup merlot
- 1 tablespoon Hungarian hot paprika
- 2 bay leaves
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon fresh marjoram leaves
- 3/4 cup tomato paste
- 1 cup veal stock
- 1 lemon, juiced
Warm Winter Salad
By Bexter
Feeling cold? Warm up with this healthy winter salad featuring radicchio, shredded chicken, toasted walnuts, carrot...
- 2 tablespoons extra-virgin olive oil
- 2 pears, sliced
- 2 small shallots, minced
- 6 tablespoons sherry vinegar
- 4 teaspoons Dijon mustard
- 3 cups cooked turkey, or chicken, shredded (12 ounces; see Tip)
- 1 large head radicchio, thinly sliced
- 1 large fennel bulb, cored and thinly sliced
- 2 large carrots, cut into matchsticks
- 2 tablespoons walnuts, toasted and chopped (see Tip)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 12 large butterhead or Boston lettuce leaves
- 1/2 cup Gorgonzola, or goat cheese, crumbled
Vinegar-Braised Chicken and Onions
By Bexter
Cook onions in a large pot of boiling salted water until tender, 5-8 minutes
- cipolline or pearl onions
- Kosher salt
- olive oil
- pancetta (Italian bacon), cut into 1/4-inch pieces
- garlic cloves, peeled, crushed
- skin-on bone-in chicken pieces (breasts, thighs, and/or legs; breasts halved crosswise)
- Freshly ground black pepper
- balsamic vinegar
- red wine vinegar
- low-sodium chicken broth
- golden raisins
- bay leaves
Apple Cider Chicken
By Bexter
1. In a large skillet, heat half of the oil and half of the butter over medium heat until bubbly
- tablespoon vegetable oil
- 1 tablespoon butter
- 3 red or green cooking apples, cored, each cut into 8 wedges
- 1 2 1/2 - 3 pound broiler-fryer chicken, cut into 8 pieces
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup apple cider
- 1/4 cup apple brandy
- 1/8 teaspoon ground cinnamon
- 1/4 cup nonfat dairy sour cream
Blue cheese with vidalia onions for burgers or steak
By Bexter
1. Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square
- 2 large Vidalia onions or other sweet onions, cut into 1/2-inch slices
- 1 tablespoon butter
- 4 ounces blue cheese, crumbled (1 cup)
- 1/2 of an 8-ounce package cream cheese, cut up
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried dillweed
- Grilled burgers topped with bacon or grilled steaks
Pasta with onion, bacon and goat cheese
By Bexter
1.Cook pasta. Drain, reserving 2 cups pasta water; return pasta to pot
- 1 pound campanelle
- 4 slices (4 ounces) bacon, sliced crosswise 1 inch thick
- 4 medium red onions, thinly sliced
- 2 garlic cloves, chopped
- 1 tablespoon fresh thyme leaves, plus more for serving
- Coarse salt and ground pepper
- 4 ounces soft goat cheese
Prosciutto, Spinach, and Pasta Casserole
By Bexter
1. Cook pasta according to the package directions
- 2-2/3 cups dried bow ties, penne, or ziti (8 ounces)
- 2 medium onions, cut into thin wedges, or 5 medium leeks, sliced
- 2 cloves garlic, minced
- 1 tablespoon butter or margarine
- 1/4 cup all-purpose flour
- 1/2 teaspoon anise seeds, crushed
- 1-3/4 cups milk
- 1-1/2 cups chicken broth
- 1/4 cup grated Parmesan cheese
- 1 10-ounce package frozen chopped spinach, thawed and well drained
- 2 ounces prosciutto, cut into thin bite-size strips
- 1 medium tomato, seeded and chopped
Turkey and Quinoa Meatloaf
By Bexter
1.Bring the quinoa and water to a boil in a saucepan over high heat
- 1/4 cupquinoa
- 1/2 cupwater
- 1 teaspoonolive oil
- 1 smallonion, chopped
- 1 large clovegarlic, chopped
- 1 (20 ounce) packageground turkey
- 1 tablespoontomato paste
- 1 tablespoonhot pepper sauce
- 2 tablespoonsWorcestershire sauce
- 1 egg
- 1 1/2 teaspoonssalt
- 1 teaspoonground black pepper
- 2 tablespoonsbrown sugar
- 2 teaspoonsWorcestershire sauce
- 1 teaspoonwater