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Recipes
Spring Linguine with Basil
By chris5863
1. Coo k pasta according to package dire ctions, omitting salt and fat
- 9 ounces uncooked fresh Iinguine
- 1 cup shelled fresh green peas
- 4 teaspoons extra ~vjrg jn olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons fresh lemon juice
- 'h teaspoon sa lt
- 114 teaspoon freshly ground black
- pepper
- 114 cup thinly sliced fresh basil
- 2 ounces shaved fresh Parmigiano~
- Reggiano cheese
Roasted Red Pepper Hummus
By chris5863
In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt
- Two 15-ounce cans chickpeas, drained and rinsed
- 1/2 cup roasted red peppers (jarred in water or oil both work)
- 3 tablespoons tahini
- 1 clove garlic, chopped
- 3 to 4 tablespoons lemon juice
- Kosher salt
- 1/4 cup olive oil
- Pita chips, celery and carrot sticks and halved radishes, for serving
Keto Vegetarian charred veggie and fried goat cheese salad
By chris5863
Combine the poppy and sesame seeds, onion and garlic flakes in a small dish Coat each slice of goat cheese on both ...
- 2 2 2 tablespoons poppy seeds
- 2 2 2 tablespoons poppy seeds
- 2 2 2 tablespoons poppy seeds
- 2 2 2 tablespoons sesame seeds
- 2 2 2 tablespoons sesame seeds
- 2 2 2 tablespoons sesame seeds
- 1 1 1 teaspoon onion flakes
- 1 1 1 teaspoon onion flakes
- 1 1 1 teaspoon onion flakes
- 1 1 1 teaspoon garlic flakes
- 1 1 1 teaspoon garlic flakes
- 1 1 1 teaspoon garlic flakes
- 4 4 4 1/2 goat cheese, cut into 4 1/2 in thick medallions
- 4 4 4 1/2 goat cheese, cut into 4 1/2 in thick medallions
- 4 4 4 1/2 goat cheese, cut into 4 1/2 in thick medallions
- 1 1 8 medium red bell pepper, seeds removed & cut into 8 pieces
- 1 1 8 medium red bell pepper, seeds removed & cut into 8 pieces
- 1 1 8 medium red bell pepper, seeds removed & cut into 8 pieces
- 1/2 1/2 1/2 cup baby portobello mushrooms, sliced
- 1/2 1/2 1/2 cup baby portobello mushrooms, sliced
- 1/2 1/2 1/2 cup baby portobello mushrooms, sliced
- 4 4 4 cups arugula, divided between two bowls
- 4 4 4 cups arugula, divided between two bowls
- 4 4 4 cups arugula, divided between two bowls
- 1 1 1 tablespoon avocado oil
- 1 1 1 tablespoon avocado oil
- 1 1 1 tablespoon avocado oil
Yukon Gold Potato Gratin with Horseradish, Gruyere and Sweet Onion
By chris5863
Preheat the oven to 375 degrees F
- 2 cups heavy cream
- 1 cup half-and-half
- 1/2 cup grated fresh horseradish
- 1/2 teaspoon grated nutmeg
- 1 clove garlic, finely minced
- 1 Vidalia or other sweet onion, sliced as thin as possible
- Kosher salt and freshly cracked black pepper
- 3 pounds Yukon gold potatoes, sliced 1/8 inch thick (best to do when ready to assemble)
- 2 cups grated Gruyere cheese
- 1 cup coarse breadcrumbs
- 2 tablespoons minced fresh thyme
French Lentil and Hominy Chili
By chris5863
Heat a large Dutch oven over medium high heat
- 2 tablespoons grapeseed oil
- 1 small onion, chopped
- 3 cloves garlic, peeled and chopped
- 1 jalapeno, ribs removed and chopped
- 1 yellow bell pepper, diced 1/3-inch
- 1 red bell pepper, diced 1/3-inch
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 1/4 teaspoons kosher salt
- 1 cup French lentils, picked through, soaked and rinsed (see Cook's Note)
- 1 1/2 cups brown ale, such as Turbodog
- One 28-ounce can diced tomatoes
- One 15-ounce can hominy, drained and rinsed
- 1/4 cup cilantro leaves
- 1 avocado, diced
- 1/2 cup cotija cheese, crumbled
- Lime wedges, optional
Deep-dish Apple Pie
By chris5863
Perfect Pie Crust Dice the butter and return it to the refrigerator while you prepare the flour mixture
- Perfect Pie Crust:
- 4 pounds Granny Smith apples, peeled, quartered , and cored
- 1 lemon , zested
- 1 orange, zested
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly squeezed orange juice
- 1/2 cup sugar, plus 1 teaspoon to sprinkle on top
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- Perfect Pie Crust, recipe follows
- 1 egg beaten with 1 tablespoon water, for egg wash
- 12 tablespoons (1 1/2 sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold vegetable shortening
- 6 to 8 tablespoons (about 1/2 cup) ice water
SKINNY MAC 'N CHEESE
By chris5863
Cut cauliflower into large chunks, keeping core intact
- 1 1/2 lbs (700 g) cauliflower (half of a large head or 1 small head)
- 8 oz (250 g) uncooked elbow macaroni (2 cups/500 mL)
- 2 garlic cloves, peeled
- 1 1/2 cups (375 mL) chicken stock or chicken broth
- 1/2 cup (125 mL) milk
- 2 tbsp (30 mL) flour
- 8 oz (250 g) reduced-fat sharp cheddar cheese (2 cups/500 mL grated)
- 1 cup (250 mL) 2% plain low-fat Greek yogurt
- Salt and black pepper (optional)
Hoda's Mom's Cauliflower Mash
By chris5863
Preparation Boil the cauliflower in chicken broth until very soft
- 1 head cauliflower, chopped
- Chicken broth, for boiling
- 10 cloves garlic, peeled
- Olive oil, for drizzling
- 2 tablespoons salted butter
- 2 tablespoons coconut milk
- Salt and pepper, to taste
Sweet and Salty Cake
By chris5863
For the classic chocolate cake layers: Preheat the oven to 325 degrees
- For the classic chocolate cake layers:
- 3/4 cup dark unsweetened cocoa powder
- 1 1/4 cups hot water
- 2/3 cup sour cream
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup vegetable shortening
- 1 1/2 cups granulated sugar
- 1 cup firmly packed dark brown sugar
- 3 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- For the salted caramel:
- 1/2 cup heavy cream
- 1 teaspoon fleur de sel
- 1 cup sugar
- 2 tablespoons light corn syrup
- 1/4 cup sour cream
- For the whipped caramel ganache frosting:
- 1 pound dark chocolate (60 to 70% cacao), chopped
- 1 1/2 cups heavy cream
- 1 cup sugar
- 2 tablespoons light corn syrup
- 2 cups (4 sticks) unsalted butter, soft but cool, cut into 1/2-inch pieces
Herb Crusted Pork Tenderloin
By chris5863
Paula Dean
- 1 (4-pound) boneless pork loin, with fat left on
- 1 tablespoon salt
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
- 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
- 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary