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Recipes
Vegetarian Chili Recipe: Low Sodium
By es123
Combine in a large soup pot the Lentils, Water and low sodium vegetable broth
- 2 cups of Lentils
- 3 cups of Water
- 4 cups Low Sodium Vegetable Broth
- Pacific Natural Foods Organic Low Sodium Vegetable Broth
- (140mg sodium per 8 fl. oz. serving)
- 1 clove Garlic, finely chopped
- 2 chopped fresh Red Peppers
- 1 cup diced Onions
- 1 Teaspoon AlsoSalt salt substitute
- 2 Teaspoons Kroger Chili Powder (80mg sodium)
- 1 container (750g) Pomi Tomatoes Chopped(60mg sodium)
- 1 container (750g) Pomi Tomatoes Strained(60mg sodium)
- 2 Teaspoons Oregano
- 1 Teaspoon Cumin
- 1 Tablespoon ground Cayenne Pepper
- (or Crushed Red Pepper)
- 1 cup of Beer
Fresh Mediterranean Salad
By es123
1. To prepare vinaigrette, combine first 7 ingredients in a small bowl
- Vinaigrette:
- 3 tablespoons red wine vinegar
- 2 tablespoons water
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 2 garlic cloves, chopped
- 3 tablespoons extra-virgin olive oil
- Salad:
- 2 cups sliced fennel bulb (about 1 medium)
- 1 1/2 cups thinly sliced red onion
- 1 cup pitted ripe olives, halved
- 3/4 cup chopped fresh flat-leaf parsley
- 1/2 cup (2 ounces) crumbled feta cheese
- 1 (15.5-ounce) can cannellini beans, rinsed and drained
- 6 plum tomatoes, quartered
- 2 tablespoons sunflower seeds
Gougeres Stuffed with Ham Mousse
By es123
Preheat the oven to 350 degrees F
- Ham Mousse:
- 1 cup milk
- 4 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 4 large eggs at room temperature
- 1 1/2 cups grated Gruyere (about 6 ounces)
- 4 ounce cream cheese softened
- 1/4 cup sour cream
- 3 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 1/2 pound black forest ham roughly chopped
- 3 tablespoons chopped green onions
- 1 teaspoon chopped fresh thyme leaves
- cornichons sliced
- chervil
Roasted Winter Squash and Apple Soup
By es123
Preheat oven to 400°F. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat
- 1 large winter squash (about 2 1/2 pounds), such as butternut, buttercup or kabocha; peeled, seeded and cut into 2-inch pieces
- 2 medium onions, peeled and quartered
- 3 garlic cloves, peeled
- 2 tart, firm apples, peeled, cored and quartered
- 2 tbsp extra virgin olive oil
- Salt to taste
- Red chili powder to taste
- 4 to 5 cups vegetable broth
Cozido das Furnas
By es123
Line in a pot by layers in the following sequence: Pork, Beef, Cabbage, Kale, Potatoes, Yam, Carrots, Chicken, Cho...
- 1/2 chicken
- 800 grs / 22.2 oz. Beef shoulder
- 500 grs 17.6 oz. Pork Shanks
- 250 grs / 8.8 oz. Bacon
- 300 grs / 10.6 oz. Pork ribs
- 8 Potatoes
- 4 Sweet potatoes
- 4 Carrots
- 1 cabbage
- 1 Kale
- 1 Blood pudding sausage
- 1 Chorizo
- 2 Yam
- Salt to taste
Grilled Chile-Lime Shrimp
By es123
1. Preheat grill to medium-high
- 1 tsp. finely shredded lime peel
- 1/4 cup lime juice (about 1-1/2 limes)
- 1 jalapeño seeded and finely minced*
- 1 Tbsp. garlic, minced
- 2 Tbsp. low-sodium soy sauce
- 3 Tbsp. olive oil
- 1 tsp. chili powder
- 1/4 tsp. cayenne pepper
- 2 tbsp. cilantro
- 1 Tbsp. honey
- 1-1/2 lb. medium shrimp (about 6 per person)
Tillamook Bay Cockle Chowder
By es123
Shuck and clean cockles, cut into pieces, place into a bowl along with the cockle liquid, and refrigerate until rea...
- 12 to 16 large cockles, purged of sand, shucked, cleaned and chopped into pieces, along with the juice from the cockles. (Watch the video above for instructions on how to clean cockles.)
- 2 tablespoons (30 ml.) cooking oil
- 4 strips of applewood-smoked bacon, sliced into small pieces
- 1 onion, sliced into small chunks
- 3 medium-sized Yukon gold potatoes, peeled and cut into small cubes
- 2 cups (480 ml.) water
- 2 teaspoons (10 ml.) dried thyme
- 2 tablespoons (30 ml.) dry sherry
- 1 1/2 cups (360 ml.) heavy cream
- 1 1/2 cups (360 ml.) milk
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Almond Crescents
By es123
Mix butter, sugar, almonds and salt together thoroughly
- 3 cup butter softened
- 1 cup sugar
- 2 cup almonds ground
- 5 cups flour
- 3/4 teaspoon salt
Tuscan Kale and White Bean Ragout
By es123
Heat the olive oil in a large sauté pan over medium-high heat
- 2 tbsp olive oil
- 1 bay leaf
- 2 cloves garlic, smashed and roughly chopped
- 1/4 tsp crushed red pepper
- 1 small red onion, sliced
- 1 1/2 lbs Tuscan kale, rinsed, patted dry, and cut crosswise into 1-inch wide slices
- 3/4 tsp kosher salt, plus more if needed
- 1/4 tsp freshly ground black pepper, plus more if needed
- 3 1/2 cups cooked white beans, or 2 (15-oz) cans cannellini beans or white beans, drained and rinsed
- 1 cup canned diced tomatoes, with their juices
- 1/2 cup vegetable stock, or canned low-sodium vegetable broth
- Extra-virgin olive oil, for drizzling
Crispy Marinated Scallop Coins
By es123
Fill a stock pot half way with canola oil and heat to 375 degrees
- 1 1/2 cups fresh lemon juice
- 1 cup fish sauce
- 2 tablespoons chopped mint
- 1 tablespoon chopped ginger
- 1 pound Dayboat scallops, foot removed and slice in half to make coins
- 1 cup sweet potato flour
- 1 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- Canola oil for cooking