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Recipes
Chicken with Sugar Snap Peas & Spring Herbs
By lkalemba
Tip: Sprouted beans, not to be confused with bean sprouts, are beans that have just barely sprouted—they look lik...
- 1 cup reduced-sodium chicken broth
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 2 teaspoons plus 1 tablespoon flour, divided
- 1 pound thin-sliced chicken breast cutlets
- 1 tablespoon extra-virgin olive oil
- 8 ounces sugar snap peas, cut in half (2 cups)
- 1 14-ounce can quartered artichoke hearts, rinsed
- 1/4 cup sprouted beans, optional (see Ingredient note)
- 3 tablespoons minced fresh herbs, such as chives, tarragon or dill
- 2 teaspoons champagne vinegar or white-wine vinegar
BBQ Lamb Chops
By lkalemba
1. Whisk together the olive oil, vinegar, sugar, mint, and rosemary in a large casserole
- 12 Baby Lamb Rib Chops
- 2 tablespoons Olive Oil
- 2 tablespoons Red Wine Vinegar
- 3 tablespoons Sugar
- 2 sprigs Mint (leaves removed and chopped)
- 2 sprigs Rosemary (leaves removed and chopped)
- Kosher Salt
Enchilada Pasta Soup
By lkalemba
In Dutch oven or large saucepan, combine broth, corn, beans, enchilada sauce and chiles; mix well
- 5 1/4 cups Progresso® Chicken Broth (from two 32-oz. cartons)
- 2 (14.75-oz.) cans Green Giant® Cream Style Sweet Corn
- 2 (10 oz.) can Mexicorn
- 1 (14.75 oz.) can black beans
- 2 (10-oz.) cans Old El Paso® Red Enchilada Sauce
- 1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
- 2 (10-oz.) cans chunk white and dark chicken in water, undrained
- 1 (5-oz.) pkg. uncooked vermicelli, broken into pieces
- 1 1/2 teaspoons cumin
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano leaves, crushed
- 1 medium onion, chopped
- 12 oz. (3 cups) shredded Colby-Monterey Jack cheese blend
- Cilantro to garnish
- Crushed tortilla chips for garnish
Easy, Elegant Lobster Bisque
By lkalemba
1. In a large stockpot, heat the oil over medium-high heat and add the shallots, garlic, leeks, and celery
- 2 Tbsp oil
- 4 Tbsp shallots, minced
- 6 cloves garlic, minced
- 1 cup leeks, minced
- 1/2 cup celery, minced
- 1/2 cup white wine
- 4 tsp Worcestershire sauce
- 4 tsp Tabasco sauce
- 2 tsp fresh thyme, chopped
- 2/3 cup sherry
- 3 cups water
- 3 tsp lobster bouillon (or chicken stock, if lobster bouillon isn't available)
- 1/2 cup tomato paste
- 2 bay leaves
- 4 cups heavy cream
- 2 cups lobster meat, cooked and chopped
- 4 Tbsp unsalted butter
Couscous With Chickpeas, Fennel, and Citrus
By lkalemba
Have you ever caramelized fennel? Browning this vegetable in a skillet transforms it into something completely diff...
- 1 large fennel bulb with fronds
- 3 tablespoons olive oil, divided
- 1/2 teaspoon ground coriander
- 1 1/2 cups (or 1 15-ounce can) cooked and drained chickpeas
- 1/2 teaspoon salt
- 1 cup instant couscous
Pork Saltimbocca
By lkalemba
1. Heat a 12-inch sauté pan over medium high heat and add a few tablespoons olive oil
- Pantry Ingredients:
- 1/2 cup All-Purpose Flour
- Salt and Pepper to taste
- 1/2 cup Water
- Olive Oil
- Ingredients:
- 6 2-ounce pieces Pork Tenderloin (pounded to a 1/4-inch thickness)
- 2 ounces sliced Prosciutto
- 6 Sage leaves
- 2 tablespoons whole Unsalted Butter
- 4 cups Arugula
Fettuccine Alfredo
By lkalemba
Bring a large pot of salted water to boil for pasta
- 1 teaspoon kosher salt, plus more for pasta pot
- 1 pound dried fettuccine
- 2 cups heavy cream, or half-and-half
- 4 tablespoons unsalted butter
- 10 fresh sage leaves
- 1/2 cup grated Grana Padano, (or Parmigiano-Reggiano)
Lidia's Italy: Recipes: Pasta and Beans: Print
By lkalemba
serves: Makes about 4 quarts Some options to vary this soup would be to purée part or all of the beans they have ...
- 1 pound dried cannelini beans
- 4 ounces bacon
- 3 garlic cloves, peeled
- Needles from 1 sprig fresh rosemary, (about 1 tablespoon)
- 3 tablespoons extra virgin olive oil, plus more for serving
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 2 tablespoons tomato paste
- 2 pounds russet potatoes (about 6-8 potatoes), peeled
- 2 fresh bay leaves
- 6 quarts cold water
- 2 tablespoons kosher salt
- 1 pound ditalini pasta
- freshly ground black pepper
- grated Grana Padano or Parmigiano-Reggiano, for serving
Beignets
By lkalemba
1. Combine water, 1 tablespoon granulated sugar, and yeast in large bowl and let sit until foamy, about 5 minutes
- 1 1 to 110 water, heated to 110 degrees
- 3 3 3 tablespoons granulated sugar
- 1 1 1 tablespoon instant or rapid-rise yeast
- 3 3 3 cups (15 ounces) all-purpose flour
- 3/4 3/4 3/4 teaspoon salt
- 2 2 2 large eggs
- 2 2 2 tablespoons plus 2 quarts vegetable oil
- Confectioners' sugar
Marinated Kale, White Bean, and Tomato Salad
By lkalemba
2 Weight Watchers Points on Simply Filling Plan
- 1/2 lb. pre-washed and chopped kale (or one large bunch)
- 2 Tbsp olive oil
- 1/4 cup water
- 1 lb. ripe tomatoes
- 1 (15 oz.) can white beans (navy, cannellini, etc.)
- 1 Tbsp olive oil
- 2 Tbsp lemon juice
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp salt
- Freshly cracked pepper