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Recipes
Triple Lemon Cupcakes
By lorik
Directions Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners
- 1 1/4 cups all-purpose flour
- 1/4 cup sliced almonds
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup sugar
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2/3 cup plus 1/4 cup sugar
- 3 large egg whites, at room temperature
- 2 sticks unsalted butter, cut into pieces, at room temperature
- 4 drops yellow food coloring (optional)
- 1 tablespoon finely grated lemon zest
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 4 lemons
- 3/4 cup sugar
Classic Slaw
By lorik
Mix 1/2 cup each sour cream and mayonnaise, 3 tablespoons cider vinegar, 1 teaspoon sugar and 1/2 teaspoon kosher s...
- Variation from Tasting Table:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 3 Tbsp cider vinegar
- 1 tsp sugar
- 1/2 tsp kosher salt
- 1/2 head shredded cabbage
- 1 cup shredded carrots
- 1/2 chopped onion
- 3 tbsp mayonnaise
- 3 tbsp white vinegar
- 1/2 tsp sugar
- 1/2 tsp dry mustard
- pinch celery seeds
- pinch cayenne
- 4 c shredded green cabbage (1/2 head)
- 3/4 c shredded carrot (1 large carrot)
- 2 tsp salt
- 3 tbsp chopped parsley
Slow Cooker Chickpea & Tomato Stew with Cilantro-lime Yogurt Sauce
By lorik
Combine chickpeas, water, and baking soda in a 4 to 6 quart slow cooker
- 1 lb dry chickpeas, sorted and rinsed
- 6 cups water
- 1/2 tsp baking soda
- 2 cups diced onion
- 2 Tbsp canola oil
- 3 Tbsp tomato paste
- 1-2 serrano chiles, seeded and minced
- 2 Tbsp minced garlic
- 2 Tbsp minced ginger
- 1 Tbsp garam masala
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 can (15 oz) tomato sauce
- 1 can (28 oz) crushed tomatoes
- 1 can (28 oz) diced tomatoes
- 1 1/2 cups plain Greek style yogurt
- 1/2 cup minced cilantro
- 1 Tbsp minced lime zest
- 2 Tbsp fresh lime juice
Sweet and Mild Cooked Tomato Salsa
By lorik
Combine the tomatoes, onion, jalapeno, vinegar, sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauc...
- 8 tomatoes, peeled and coarsely chopped
- 1/2 onion, chopped
- 1 jalapeno diced, seeds and ribs removed
- 1/4 cup white vinegar
- pinch of sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- salt to taste
- hot pepper sauce to taste
Red-and-Green Coleslaw
By lorik
In a bowl, whisk the sour cream, mayonnaise, vinegar, sugar and mustard powder; season with salt and pepper
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup distilled white vinegar
- 2 teaspoons turbinado sugar
- 1 teaspoon dry mustard powder
- Kosher salt
- Pepper
- 1 pound green cabbage (1/2 medium head), cored and very thinly sliced
- 1 pound red cabbage (1/2 medium head), cored and very thinly sliced
Grilled Tofu with Vietnamese-Style Dipping Sauce
By lorik
Serves 4 Preheat a griddle to 350° F or place a pan over medium-high heat
- 1 brick firm tofu, cut in large chunks, lightly salted and placed in a strainer, to release moisture, for about 20 minutes
- 1 tablespoon coconut oil, or cooking spray
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1 pinch dried Thai red chile flakes, or 1 small fresh Thai chile, minced
- 1 clove garlic, minced.
- 2 scallions, sliced thinly.
- 1/4 cup grated daikon radish
El Original Queso
By lorik
Make the pico de gallo: In a bowl, mix the tomatoes with the onion, jalapeño, cilantro, lime juice and salt
- For the Pico de Gallo:
- 1 cup chopped cherry tomatoes
- 2 tablespoons chopped Vidalia onion
- 1 jalapeño, seeded and chopped
- 1 tablespoon chopped cilantro
- 1 tablespoon fresh lime juice
- Pinch of kosher salt
- For the Queso:
- 2 pounds Velveeta, cubed
- 1 cup whole milk
- 1 tablespoon unsalted butter
- 9 jalapeños, seeded and chopped (about 3/4 cup)
- 1/4 cup chopped sweet onion
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- Tortilla chips, for serving
- Lime wedges, for serving
Oven Fried Chicken
By lorik
Serve this chicken immediately
- Variation from Food 52:
- Vegetable oil spray
- 1/2 Cup all-purpose flour
- 4 Large egg whites
- 1/2 Cup buttermilk
- 1 1/2 Teaspoons Dijon mustard
- 3 Cups (3 ounces) Kellogg's Corn Flakes cereal
- 1 Tablespoon canola oil
- 1/4 Teaspoon garlic powder
- salt and pepper
- 1/8 Teaspoon poultry seasoning
- Pinch cayenne pepper
- 4 (12-ounce) bone-in, split chicken breasts
- 3 tablespoons sea salt (divided, plus more for serving)
- 8 bone-in, skin-on chicken thighs (organic or natural, not Perdue or somesuch)
- 2 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon coarsely ground black pepper (plus more for serving)
Special Italian Easter Pizza
By lorik
Cook and stir Italian sausage in a skillet over medium heat, breaking the sausage into crumbles as it cooks, until ...
- 1/2 pound bulk Italian sausage
- olive oil
- 1 (1 pound) loaf frozen bread dough, thawed
- 1/2 pound sliced mozzarella cheese
- 1/2 pound sliced cooked ham
- 1/2 pound sliced provolone cheese
- 1/2 pound sliced salami
- 1/2 pound sliced pepperoni
- 1 (16 ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 8 eggs, beaten
- 1 egg
- 1 teaspoon water
Basic Rosemary Socca
By lorik
In a bowl, whisk together flour, salt and pepper
- To make your own chickpea flour:
- 1 cup chickpea flour
- 1 tsp kosher salt
- 3/4 tsp freshly ground pepper
- 1 cup warm water
- 4 Tbsp olive oil, divided
- 1 Tbsp minced fresh rosemary
- Sea salt and cumin or paprika, for finishing
- Pulse dry beans in a grinder or high speed blender until they reach a flour-like consistency. Then use a sieve to sift out any large pieces.