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Recipes
Casquinha de siri
By es123
descongele o siri lave-o no escorredor de macarrão aperte-o para escorrer toda a água tempere com sal pimenta do
- 500 g de carne de siri congelada -
- sal -
- pimenta do reino -
- suco de 1 limão -
- 2 cebolas grandes raladas -
- 6 dentes de alho -
- 3 tomates sem pele picados -
- 2 colheres sopa de azeite -
- 1 colher sopa de azeite de dendê -
- 1 maço de coentro picado -
- molho de pimenta -
- noz-moscada -
- 3 ovos ligeiramente batidos -
- 6 fatias de pão de forma umedecidas no leite de coco farinha de rosca para polvilhar -
- 1 pacote de queijo
- parmesão ralado
Garlic-Braised Chicken with Olives and Mushrooms
By es123
When it's no longer winter but not quite spring, a savory stovetop braise, served over rustic grains like farro, ma...
- 1 small chicken (about 2 1/2 pounds), cut into pieces
- Coarse salt and freshly ground pepper
- 1 tablespoon plus 1 teaspoon olive oil
- 2 heads garlic (at least 16 cloves), smashed and peeled
- 10 ounces cremini mushrooms, cleaned, trimmed, and halved
- 1/2 cup white wine
- 1/2 cup green olives (preferably picholine), pitted or left whole
- 1/3 cup chicken stock
Beef Stew With Shiitake Mushrooms And Baby Vegetables
By es123
Place flour in baking pan
- All purpose flour
- 6 tablespoons Butter
- 3 pounds trimmed boneless beef chuck cut into 1 1/2-inch cubes
- 2 large onions chopped
- 1/4 cup tomato paste
- 3 cups dry red wine
- 2 14 1/2-ounce cans beef broth
- 1 tablespoon dark brown sugar
- 1 1/2 pounds baby red-skinned potatoes quartered
- 30 baby carrots trimmed
- 12 baby pattypan squash halved
- 1 pound fresh shiitake mushrooms stemmed, caps thickly sliced
- 3 tablespoons chopped fresh marjoram or 1 tablespoon dried
Vegetarian Pot Stickers
By es123
In a wok or large saute pan, add a little oil and saute onions and ginger
- 1 red onion sliced
- 1 tablespoon minced ginger
- 1 cup sliced shiitake mushrooms
- 1 cup white cabbage, shredded
- 1 cup carrots, shredded
- 1 cup chopped garlic chives or chives
- 1 teaspoon white pepper
- 1 teaspoon sesame oil
- 1/4 cup chopped cilantro
- 1 package round dumpling skins, also called gyoza (preferably twin dragon brand)
- Salt to taste
- Canola oil
Provencal Tomatoes
By es123
Preheat the oven to 400 degrees F
- 6 ripe tomatoes (2 1/2 to 3-inches in diameter)
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
- 1/4 cup minced scallions, white and green parts (2 scallions)
- 1/4 cup minced fresh basil leaves
- 2 tablespoons minced fresh flat-leaf parsley
- 2 teaspoons minced garlic (2 cloves)
- 1/2 teaspoon fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
- 1/2 cup grated Gruyere cheese
- Good olive oil
Spinach Pie Quesadilla
By es123
In a small nonstick pan, heat the oil
- 1 teaspoon olive oil
- 1/4 small onion, finely diced
- 2 scallions, sliced
- 1 clove garlic, minced
- 1/4 teaspoon salt
- Freshly ground pepper
- Pinch each of thyme, oregano, and cayenne
- 1 1/2 cups fresh spinach
- 1 small wrap or flour tortilla, 8-inch in diameter
- 1 large egg white
- 1 tablespoon plain Greek yogurt
- 2 tablespoons crumbled feta cheese, divided
Meatless Meatballs
By es123
In a large bowl add the bread slices and milk
- 1 pound stale country-style bread, crusts removed and cut into thick slices
- 1 1/2 cups milk
- 3 large eggs
- 1/2 cup grated pecorino or Parmigiano-Reggiano
- 1/2 bunch Italian parsley, leaves chopped to yield 2 tablespoons
- 1 bunch basil, leaves chopped
- 1 clove garlic, thinly sliced
- Salt and pepper
- 1 cup extra-virgin olive oil
- 2 cups Basic Tomato Sauce, recipe follows
Crispy Wonton and Salmon Napoleon with Parsley-Roasted Garlic Puree
By es123
With a mortar and pestle, blend the garlic and parsley with a pinch of salt until smooth
- 6 heads garlic, roasted
- 1/2 cup picked parsley leaves, plus sprigs for garnish
- 1 tablespoon Wanjashan organic soy sauce
- juice of 1 lime
- 1/8 cup extra virgin olive oil
- 1 8-ounce center cut piece of salmon, sliced into 1/2-inch strips (4x2)
- 8 whole wheat wonton skins, crisped up in a saute pan, (not a fryer) set aside
- Kosher salt and freshly ground black pepper to taste
- Canola oil
Eggplant Crisps with Skordalia and Oven-Dried Tomatoes
By es123
For tomatoes: Preheat oven to 300°F
- Oven-Dried Tomatoes:
- 6 plum tomatoes, cored, halved lengthwise, seeded
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, chopped
- 1 teaspoon chopped fresh thyme
- Skordalia:
- 1 head of garlic
- 1 tablespoon extra-virgin olive oil
- 1 pound russet potatoes, peeled, cut into 3/4-inch cubes
- 6 tablespoons whipping cream
- 1/4 cup (1/2 stick) butter
- 1 tablespoon sour cream
- 1 cup sliced almonds, toasted, cooled, finely ground
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- Eggplant:
- 18 1/4-inch-thick round eggplant slices (cut from 1 large)
- 4 cups whole milk
- 6 large egg whites
- 2 cups dry breadcrumbs
- 4 cups vegetable oil (for frying)
- 3/4 cup thinly sliced fresh basil
- 1 cup oil-cured olives
Beets with Orange Vinaigrette
By es123
Drain the beets and dice into 1/2-inch cubes
- 3 (15-ounce) cans baby beets, drained
- 2 tablespoons raspberry vinegar
- 2 tablespoons freshly squeezed orange juice
- 3 tablespoons good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup small-diced red onion (1 small onion)
- 2 large seedless oranges, zested
- Segments 2 large seedless oranges