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Recipes
Lentil Soup
By es123
This is a traditional soup from Syria and Lebanon adas hisem (which translates to "unripe grapes/lentils") it is bo...
- 4 medium onions, finely chopped
- 1/2 cup olive oil
- 4 carrots, peeled and finely chopped
- 6 to 8 cloves garlic, minced
- 2 tablespoons dry coriander
- 1 pound dry lentils, rinsed and picked through
- 2 to 3 tablespoons cumin
- Kosher or sea salt
- 1 bunch Swiss chard, stems removed and cut into 2-inch pieces
- 1 tablespoon flour
- 1 tablespoon olive oil
- 1/4 pound vermicelli or angel hair pasta, broken into 1-inch pieces
- 2 fresh lemons
- Serve with fried pita chips or unseasoned croutons
Quinoa Cakes with Eggplant-Tomato Ragù and Smoked Mozzarella
By es123
Make quinoa cakes: Combine the quinoa, eggs, and salt in a medium bowl
- For quinoa cakes:
- 2 1/2 cups/12 oz/340 g cooked quinoa, at room temperature
- 4 large eggs, beaten
- 1/2 teaspoon fine-grain sea salt
- 1/3 cup/.5 oz /15 g finely chopped fresh chives
- 1 yellow or white onion, finely chopped
- 1/3 cup/.5 oz/15 g freshly grated Parmesan or Gruyère cheese
- 3 cloves garlic, finely chopped
- 1 cup/3.5 oz /100 g whole grain bread crumbs, plus more if needed
- Water, if needed
- 1 tablespoon extra-virgin olive oil or clarified butter
- For topping:
- 1 1/2 pounds eggplant, cut into 1/2-inch cubes
- 1 small onion, finely chopped
- 2 teaspoons finely chopped garlic
- 1/2 teaspoon dried oregano
- 3 tablespoons olive oil
- 1 cup grape or cherry tomatoes, halved
- 1/2 cup drained bottled roasted red peppers, rinsed and chopped
- 3/4 cup water
- 1 tablespoon chopped flat-leaf parsley
- 1/4 pound smoked mozzarella, diced (1 cup)
Lemon Meringue Bars
By es123
1.Preheat oven to 350 degrees
- 2 stick(s) (16 tablespoons) unsalted butter, softened
- 1 3/4 cup(s) plus 2 tablespoons all-purpose flour
- 1/4 cup(s) plus 3 tablespoons confectioners sugar
- 2 tablespoon(s) plus 1 teaspoon freshly grated lemon zest
- 1/4 teaspoon(s) coarse salt
- 6 large eggs, plus 4 large egg whites
- 2 1/4 cup(s) plus 2 tablespoons granulated sugar
- 3/4 cup(s) plus 3 tablespoons fresh lemon juice
Simple Cheese Soufflé
By es123
Preheat oven to 350 degrees
- 2 slices whole wheat bread
- 1 cup milk
- 1 cup grated Gruyére cheese
- 1 tablespoon unsalted butter
- sea salt and ground white pepper
- pinches cayenne
- 2 egg yolks
- 3 egg whites
Kao Soi (Noodle Curry)
By es123
*Available at Asian grocery stores or in the international aisle in supermarkets
- 3 to 4 cups oil (any oil but olive oil) for frying, plus 2 tablespoons
- 2 pounds fresh Chinese egg noodles
- 4 to 5 tablespoons red curry paste* (more paste for more spice)
- 2 tablespoons yellow curry powder
- 2 14-ounce cans coconut milk
- 2 1/2 pounds boneless chicken, white and dark meat, cut into 1/2-inch pieces
- 3 to 3 1/2 cups of water or chicken stock
- 5 shallots, thinly sliced
- 1 to 1 1/2 cups Chinese pickled mustard green, thinly sliced*
- 1 1/2 limes, cut into wedges (8 per lime)
- 1/2 cup cilantro, chopped
- 4 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 to 3 teaspoons coconut, palm or brown sugar
Cavatelli
By es123
Put 2 1/2 cups of the flour into a bowl and make a well in the middle
- 16 oz.Ricotta Cheese
- 2 eggs
- pinch of salt
- 3 cups flour
Mini Greek Pizza Muffins
By es123
Heat oil in a large skillet over medium heat
- 2 tablespoons extra-virgin olive oil
- 2/3 cup finely chopped onion
- 2/3 cup finely chopped red bell pepper
- 1/3 cup whole-wheat pastry flour
- 1/3 cup all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
- 1 teaspoon sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/3 cup low-fat milk
- 1/3 cup crumbled feta cheese
- 1 large egg, well beaten
- 2 tablespoons tomato paste
- 2 tablespoons chopped kalamata olives
Creamy Corn and Vegetable Soup
By es123
Put 2 cups of the corn and the milk into a blender or food processor, until smooth
- 4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
- 2 cups nonfat milk
- 1 tablespoon olive oil
- 1 large onion, diced (about 2 cups)
- 1 medium red bell pepper, seeded and diced (about 1 cup)
- 1 medium zucchini, (about 1/2 pound) diced
- 2 cups low-sodium chicken or vegetable broth
- 2 plum tomatoes, seeded and diced
- 3/4 teaspoon salt
- Freshly ground black pepper
- 1/2 cup fresh basil leaves, cut into ribbons
Green Chile Cheesecake with Papaya Salsa
By es123
Preheat oven to 325°F. Make crust: Melt butter and in a bowl stir together with cornmeal and water
- For crust:
- 1/2 stick (1/4 cup) unsalted butter
- 1 cup blue cornmeal*
- 1/4 cup boiling water
- For filling:
- 8 fresh green chiles such as Anaheim or poblano
- 1 1/2 cups sour cream
- 2 large eggs
- 1 pound cream cheese, softened
- 2 tablespoons unsalted butter
- 1 cup grated Monterey Jack cheese (about 4 ounces)
- 1 1/2 cups grated sharp Cheddar (about 6 ounces)
- 1 tablespoon minced fresh dill leaves
- 1/4 cup chopped fresh cilantro
- For salsa:
- 1/2 papaya
- 1 garlic clove
- 1/2 cup finely chopped red onion
- 1/2 red bell pepper
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons rice vinegar
Vegetable Lasagna with Red Pepper Sauce
By es123
Soak the no-boil lasagna noodles in warm water for 10 minutes
- 6 no-boil lasagna noodles or regular lasagna noodles
- 8 ounces zucchini and/or yellow summer squash, halved and sliced
- 2 cups sliced fresh mushrooms
- 1/3 cup chopped onion
- 2 teaspoons olive oil
- 1 cup fat-free or low-fat ricotta cheese
- 1/4 cup finely shredded Parmesan cheese
- 1/4 teaspoon black pepper
- 1 recipe Red Pepper Sauce
- 1 cup shredded part-skim mozzarella cheese
- 1 medium tomato, seeded and chopped