Lkalemba's profile page
Recipes
GINGERED SHERRY PORK ROAST
By lkalemba
1. Heat oil in cooking pot over medium-high heat until hot
- 2 Tbsp extra-virgin olive oil
- 1 clove garlic, chopped
- 1 pork roast (about 2 1/2 pounds)
- 12 baby carrots
- 23 baby red potatoes
- 6 petite onions
- 1 cup sherry
- 3 Tbsp hoisin sauce
- 2 tsp grated fresh ginger
- 1/4 tsp black pepper
- 2 Tbsp fresh chopped chives
Roasted Sweet Potatoes
By lkalemba
Preheat the oven to 350 degrees
- 3 Sweet potatoes, peeled and cut into bite size cubes
- 2 tsp olive oil
- 1 tbsp butter
- 1 tbsp of brown sugar (organic)
- 1 tsp of ground cinnamon
- 1/4 tsp of ground nutmeg
- Pinch of ground ginger
- Sea salt, to taste
Better Than Ever Tuna Casserole
By lkalemba
1. Preheat oven to 350°F
- 1 (12-oz) package whole grain egg noodles, cooked according to package directions
- 2 Tbsp olive oil
- 1 cup onion, chopped
- 8 oz mushrooms, sliced
- 2 (11.5-oz) cans fat-free cream of mushroom soup
- 1-1/2 cups low-fat milk
- 1/2 cup fat-free half and half
- 1/2 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 tsp garlic powder
- 1 cup reduced-fat cheddar cheese, shredded
- 3 (5-oz) cans tuna fish, drained and squeezed of excess moisture
- 1-1/2 cups frozen peas
- 1/4 cup seasoned bread crumbs
- 1/4 cup Parmesan cheese, grated
Chicken in Coconut Milk with Lemongrass
By lkalemba
Pat the chicken dry and sprinkle it liberally with salt and pepper
- 1 1 1 whole roasting chicken (3-4 pounds)
- Sea salt and freshly ground black pepper
- 4 4 4 tablespoons (1/2 stick) butter
- 1 1 1 tablespoon olive oil
- 1 1 1 cinnamon stick
- 2 2 2 whole pieces star anise
- 1/2 1/2 1/2 cup roughly chopped cilantro stems
- 1 1 1 large lemon, cut into eighths
- 1 1 5 1/4-inch lemongrass, 5 inches of white part only, chopped into 1/4-inch pieces
- 6-8 6-8 6-8 garlic cloves, peeled and smashed
- 1 1 can 1 (16-ounce) can coconut milk
- 3 3 3 cups torn greens (spinach, kale, chard, mizuna, etc)
- 2 2 1/4-inch green onions, chopped into 1/4-inch pieces
- to cilantro, to garnish
- to rice, to serve
Michael Symon's Juicy Turkey Cooked in Cheese Cloth
By lkalemba
The day before roasting, rinse the turkey inside and out with cold water, set on a clean kitchen towel, and pat dry
- One 10-pound Turkey (neck and gizzards reserved)
- 2 Tablespoons Kosher Salt
- 1 Head of Garlic (halved through its equator)
- 4 Sprigs of Fresh Oregano
- 4 Sprigs of Fresh Thyme
- 1 Lemon (quartered)
- 1 Onion (peeled and quartered)
- 1 Fennel Bulb (quartered)
- 1/4 Cup Picked Fennel Fronds
- 8 Tablespoons (1 stick) Unsalted Butter1/4 Cup Chicken Stock or Turkey Stock or Water
Palmiers
By lkalemba
Gently roll out puff pastry on a lightly sugared surface
- 1 package store bought Puff Pastry (thawed)
- 1/4 cup Granulated Sugar (plus more for dusting)
- 1 teaspoon ground Cinnamon
- 1/3 cup shaved Semi Sweet Chocolate
- Egg Wash
- Turbinado Sugar for sprinkling
Chickpea of the Sea Sandwich
By lkalemba
Place chickpeas in the bowl of a food processor and pulse two or three times to roughly chop
- 1 can of chickpeas, drained and rinsed
- 1/4 cup mayonnaise
- 1 tablespoon whole grain mustard
- 1 1/2 tablespoons umebochi vinegar
- 2 teaspoons celery seeds
- 1/4 cup chopped celery (about one rib)
- 2 tablespoons sliced scallions (about two scallions)
- a few turns of the peppermill
- a pinch of cayenne pepper (optional)
- four slices whole grain bread
- a few lettuce leaves, washed and dried well
Honeyed Chicken Legs
By lkalemba
Directions Preheat oven to 350 degrees
- Ingredients
- 6 whole chicken legs, skinned
- 4 carrots, sliced thick
- 1 large onion, cut into 1/8-inch pieces
- 1 navel orange, cut into 1/8ths
- 1 tablespoon herbes de Provence
- 1 teaspoon seasoned salt or Cavender's Greek seasoning
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil, or to taste
- Hot pepper sauce, to taste
- 2 zucchini, sliced
Cream of Mushroom Soup
By lkalemba
Heat the olive oil in a soup pot; stir in the leeks and mushrooms and cook covered over medium heat until the mushr...
- 2 tablespoons Filippo Berio olive oil for sautéing and grilling
- 3 large leeks, cleaned and cut into rings
- 2 pounds mixed mushrooms including oyster, shitake and button
- 4 tablespoons fresh thyme leaves
- 1/2 cup white wine
- 6 cups hot chicken broth
- 1 cup light cream
- Salt and pepper to taste
- 1/4 cup minced fresh parsley
- Grated Grana Padano or Parmigiano Reggiano cheese for sprinkling
Thai Chicken with Basil
By lkalemba
In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar
- 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-by-2-inch pieces
- 2 tablespoons Asian fish sauce (nam pla or nuoc mam)*
- 1 1/2 tablespoons soy sauce
- 1 tablespoon water
- 1 1/2 teaspoons sugar
- 2 tablespoons cooking oil
- 1 large onion, cut into thin slices
- 3 fresh red chiles, seeds and ribs removed, cut into thin slices, or 1/4 teaspoon dried red-pepper flakes
- 3 cloves garlic, minced
- 1 1/2 cups lightly packed basil leaves