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Recipes
Red Lentil Curry
By es123
1. Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scumm...
- 2 cups red lentils
- 1 large onion, diced
- 1 tablespoon vegetable oil
- 2 tablespoons curry paste
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 teaspoon minced garlic
- 1 teaspoon ginger root, minced
- 1 (14.25 ounce) can tomato puree
Roasted Pepper with Garlic Aioli
By es123
In a small saute pan over medium heat, add oil and cook onion and celery; until softened, 4 to 5 minutes
- Crab Cakes:
- 1 tablespoon vegetable oil
- 2 tablespoons diced onion
- 2 tablespoons diced celery
- 1 small clove garlic, finely minced
- 2 cups fine dry, plain breadcrumbs
- 1 teaspoon minced fresh parsley
- 1 teaspoon minced fresh tarragon
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- dash Worcestershire sauce
- dash Tabasco sauce
- 1 1/4 pounds crabmeat, picked through for shell bits
- 1/4 cup finely diced red or yellow bell pepper
- vegetable oil for frying
- Roasted Pepper and Garlic Aioli:
- 1 large red bell pepper
- 3 large cloves garlic, do not peel
- 1 cup mayonnaise
- 1 teaspoon chopped capers
- 1 scant tablespoon lemon juice
- 1/2 teaspoon salt
- several grinds of black pepper
Eggplant Curry (Baingan Bharta)
By es123
1. Preheat oven to 450 degrees F (230 degrees C)
- 1 large eggplant
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 medium onion, thinly sliced
- 1 tablespoon ginger garlic paste
- 1 tablespoon curry powder
- 1 tomato, diced
- 1/2 cup plain yogurt
- 1 fresh jalapeno chile pepper, finely chopped
- 1 teaspoon salt
- 1/4 bunch cilantro, finely chopped
Curried Salmon Cakes
By es123
Put the salmon, 1 tablespoon water, 1 1/2 teaspoons curry powder, 1/2 teaspoon salt, and pepper to taste in a micro...
- 1 pound skinless salmon fillet, halved crosswise
- 2 teaspoons curry powder, preferably hot
- Kosher salt and freshly ground pepper
- 8 tablespoons store-bought tartar sauce
- 1/4 cup cracker meal or crushed saltines, plus more for sprinkling
- 2 tablespoons grated peeled ginger
- 1 bunch scallions, finely chopped
- 1 large egg, lightly beaten
- 1/2 red bell pepper, seeded and diced
- 2 stalks celery, thinly sliced
- 1 mango, peeled, pitted and diced
- Juice of 1 lime
- Vegetable oil, for frying
Holiday Eggnog
By es123
About 4 hours before serving or early in day: In heavy 4-quart saucepan, with wire whisk, beat eggs, suggar, and s...
- 12 eggs
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 2 quarts milk
- 1 cup brandy Optional
- 2 tablespoons vanilla extract
- ground nutmeg
- whipping cream
Italian Stuffed Mushrooms
By es123
Preheat oven to 350°F. Brush 15x10x2-inch glass baking dish with oil
- 2 tablespoons olive oil
- 24 large (about 2-inch-diameter) mushrooms, stems removed and chopped, caps reserved
- 1/2 cup chopped fresh fennel bulb
- 1/4 cup chopped drained oil-packed sun-dried tomatoes
- 3 garlic cloves, chopped
- 1/2 cup grated Fontina cheese or crumbled Gorgonzola cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup (packed) chopped fresh basil
- 1 large egg
- Additional olive oil
Asian Pistou Dumplings in Lime Broth By Ming Tsai
By es123
In a saucepot coated lightly with extra virgin olive oil, sweat the scallion whites and add broth
- 1 bunch scallions, sliced thinly, white and green separated
- 4 cups vegetarian broth
- Juice of 2 limes
- 1 tablespoon Wanjashan low-sodium tamari
- 1/2 cup packed parsley
- 1/2 cup packed Thai basil
- 4 cloves garlic
- 1/2 cup edamame
- 4 tablespoons extra virgin olive oil
- 10-12 thin wonton wrappers
- Kosher salt and freshly ground black pepper to taste
Tomato, Watermelon and Feta Salad
By es123
1.Combine all ingredients except feta in a large stainless bowl and toss gently to combine
- 1 Cup Heirloom Cherry Tomatoes, halved
- 1 Cup Grape Tomatoes, halved
- 2 Cups Mixed Heirloom Tomatoes, seeded and diced
- 2 Cups Seedless Watermelon, diced 3/4"
- 1 Tbsp Red Onion, peeled and finely minced
- 1/2 Cup Seeded Cucumber, diced 1/4"
- 1/2 Cup Red Bell Pepper, seeded,and diced 1/2"
- 1 Tbsp Chives, thinly sliced
- 1 Tbsp Freshly Chopped Cilantro Leaves
- 1/4 Cup Lime Juice, freshly squeezed
- 2 Tbsp Blended Olive Oil
- 1/2 tsp Kosher Salt
- pinch Freshly Ground Black Pepper
- 1 Cup Feta Cheese, crumbled
Maple Nut & Pear Scones
By es123
Delicate pears, pecans and maple flavor make these scones really special
- 1 cup whole-wheat pastry flour
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/4 cup plus 1 1/2 teaspoons sugar, divided
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 tablespoons chilled reduced-fat cream cheese (Neufchatel), cut into small pieces (2 ounces)
- 2 tablespoons chilled butter, cut into small pieces
- 1/4 cup canola oil
- 1 cup diced peeled pear, preferably Bartlett (1 large)
- 1/2 cup chopped pecans, or walnuts, divided
- 3/4 cup low-fat buttermilk, or equivalent buttermilk powder
- 1 teaspoon maple extract, (see Note) or vanilla extract
- 1 egg lightly beaten with 1 tablespoon water, for glaze
Mashed Sweet Potatoes
By es123
Clean and peel the sweet potatoes
- Candied Pecans:
- Sweet Potatoes 4 ea
- Heavy Cream 1 cup
- Butter 1 stick
- Kosher Salt 2 tsp
- Pecan Halves 2 cups
- Egg whites, LG 1 ea
- Smoked Paprika 1/4 tsp
- Cayenne Pepper pinch
- Sugar 1 Tbsp