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Recipes
Tomato Sauce
By es123
Preheat oven to 325 degrees F
- 20 Roma tomatoes, halved and seeded
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon pepper
- 1 cup finely diced onion
- 2 teaspoons minced garlic
- 1 tablespoon finely chopped oregano leaves
- 1 tablespoon finely chopped thyme leaves
- 1 cup white wine
Fresh Corn Salad
By es123
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone
- 5 ears of corn, shucked
- 1/2 cup small-diced red onion (1 small onion)
- 3 tablespoons cider vinegar
- 3 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
Tibetan Potato Curry
By es123
Precook the potatoes in water (or in the microwave) until almost, but not quite, done
- 6 cups potatoes ( avoid russet potatoes as they don't hold up well)
- 1/2 teaspoon fenugreek seeds
- 2 tablespoons oil
- 1 large onions, coarsely chopped
- 3 tablespoons ginger, minced
- 4 peeled garlic cloves, minced
- 1 teaspoon coriander
- 1 1/2 teaspoons cumin
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 2 tomatoes, coarsely chopped
- 1 -2 dried hot peppers, left whole water, as needed
Moqueca de Peixe
By es123
Heat a large castiron and enamel or other heavy casserole over low heat and add the olive oil
- 2 tablespoons olive oil
- 1 medium onion, cut into 1/4inch dice
- 1 red bell pepper, cored, seeded, and cut into 1/4inch dice
- 1 green bell pepper, cored, seeded, and cut into 1/4inch dice
- 1 yellow bell pepper, cored, seeded, and cut into 1/4inch dice
- 2 plum tomatoes, seeded and cut into 1/4inch dice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 serrano chiles, stemmed, seeded, and minced
- 3 cups fish stock or bottled clam juice
- 1 can (14 1/2 ounce) canned coconut milk
- 6 green onions, white and light green parts only, finely sliced
- 1 pound sea scallops
- 1 pound monkfish fillets, cut into 1inch cubes
- 1 pound rock shrimp, shelled and deveined
- Juice of 1 lime
- 2 tablespoons dende oil (see Note)
- 1/3 cup loosely packed cilantro leaves, coarsely chopped
- 1/3 cup unsweetened coconut shards, lightly toasted, for garnish
- 2 limes, flesh cut into supremes and diced
- Fried plantains, for serving (optional)
- Cooked white rice, for serving (optional)
Machbous Rubyan (Rice With Shrimps)
By es123
1 Soak rice. 2 Fry onion and garlic in ghee until golden brown in a large pan
- Gulf Baharat:
- 2 cups basmati rice
- 4 tablespoons ghee
- 2 large chopped onions
- 6 chopped garlic cloves
- 1 kg shelled shrimp
- 2 teaspoons curry powder
- 2 cinnamon sticks
- 2 bay leaves
- 2 teaspoons baharat (I used curry powder since we didn't have any baharat but baharat would be much better)
- 1 teaspoon ground cardamom
- 4 large peeled and chopped tomatoes
- 1/4 cup finely chopped fresh coriander (also known as "cilantro")
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon turmeric
- 1 1/2 cups water
- 1/2 cup almonds
- 1 tbsp red pepper
- 1 1/2 tsp cumin
- 1 1/2 tsp cinnamon
- 1 tsp cloves
- 1 tsp black pepper
- 1 tsp ground cardamom
- 1 tsp nutmeg
- 1 tsp ground coriander
- 1 tsp ground noomi basra (dried lemon or lime) can be sustitute per the Juice of one half lime.
Roasted Portobello with Caramelized Onion Ravioli
By es123
For Filling #1: Preheat oven to 400 degrees
- Filling #1:
- 1 tablespoon olive oil
- 1 large white onion diced
- 1 tablespoon minced garlic
- 1 pound portobello mushrooms cubed without stems
- 1/2 cup chicken stock
- Salt and pepper, to taste
- 1 tablespoon fresh chopped parsley
- Additional salt and pepper, to taste
- Additional olive oil
- Filling #2:
- 2 small eggplants
- Olive oil and bread crumbs, to coat
- Salt and pepper, to taste
- 4 ounces shredded fresh or processed mozzarella cheese
- 1 tablespoon Romano cheese
- 1 tablespoon tomato paste
- 1 whole egg
- Olive oil
- Ravioli Dough:
- 2 eggs
- 2 cups semolina flour
- Warm water
- Olive oil
- Pot of water
- 1/2 tablespoon salt
- Spinach Cream Pesto Sauce:
- 10 ounces wilted spinach
- Olive oil
- Salt and pepper, to taste
- 1/4 cup heavy whipping cream
Meatless Muffaletta Panini
By es123
reheat griddle or grill to medium-high heat
- 2 handfuls good quality pitted green and black olives
- 1 cup giardiniera, drained pickled cauliflower, carrot and hot pepper mix
- 4 sesame or cornmeal Keiser rolls, split
- 8 deli cut slices sharp provolone
- 1 (15 ounce) can artichoke hearts in water, thinly sliced
- 2 roasted red pepper, drained and thinly sliced
Savory Bell Pepper Quiche
By es123
PASTRY: Combine 1 1/4 cups all purpose flour and 1/2 teaspoon salt
- Flaky pastry
- 1 large onion -- sliced
- 2 medium green peppers
- 2 tablespoons butter
- 3 eggs
- 1/2 cup grated cheese
- 2 medium red peppers
- 2 cloves garlic -- minced
- 1 teaspoon dried basil leaves
- 1 cup half and half
African Groundnut Soup
By es123
1. Preheat oven to 425 degrees
- Spice Mixture:
- 3 tablespoons cumin (ground)
- 1 1/4 tablespoons coriander (ground)
- 5 tablespoons chermoula spice blend
- 2 teaspoons cayenne pepper
- Broth & Potatoes:
- 3 tablespoons cold-pressed peanut oil
- 3 large onions, roughly chopped
- 1 bulb garlic, peeled and smashed
- 6 ” ginger, peeled and sliced 1/4”
- 1 28-ounce can crushed fire-roasted tomatoes (can)
- 4 quarts vegetable stock
- 2 fresh bay leaves
- 3 pounds sweet potatoes
- Cold-pressed peanut oil,
- Sea salt and pepper, to taste
- 1 cup peanut butter, fresh and unsalted
- 1 pound Adzuki beans, cooked in water with 2 bay leaves until tender
- 2 poblano peppers, roasted peeled and diced
- 3 red peppers, roasted peeled and diced
- 10 plum tomatoes, roasted peeled and diced
- 1 bunch parsley
- 1 bunch mint
- Lime zest, to taste
- 1 cup peanuts (salted & roasted), roughly chopped
- 1/4 cup sea salt 1
- lime wedge per serving, juiced per serving
Orange-ginger carrots
By es123
1. In a large saucepan cook the carrots, covered, in a small amount of boiling water for 3 to 5 minutes or until cr...
- 1 16-ounce package peeled baby carrots
- 2 tablespoons orange juice
- 1 tablespoon honey
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon snipped parsley
- Finely shredded orange peel (optional)