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Recipes
Chicken & Rice for 2
By lorik
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees
- 1 1/4 cups low-sodium chicken broth
- 1/2 cup long-grain white rice
- Salt and pepper
- 4 (5- to 7-ounce) bone in chicken thighs, trimmed
- 1 teaspoon vegetable oil
- 1 small onion, chopped fine
- 2 garlic cloves, minced
- 3/4 teaspoon minced fresh thyme
- 1/4 cup dry white wine
- 2 tablespoons chopped fresh parsley
Eggs Benedict with Virginia Ham
By lorik
Preheat an oven to 350 degrees F
- For the Corn Bread:
- 1 1/2 cups all-purpose (plain) flour
- 1 1/2 cups yellow cornmeal
- 5 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1/3 cup vegetable shortening
- 2/3 cup corn kernels
- 1 1/2 cups buttermilk
- 2 eggs
- For the Hollandaise Sauce:
- 4 egg yolks
- 2 teaspoons fresh lemon juice
- 1 teaspoon chopped shallot
- 1 teaspoon white wine vinegar
- 1 1/4 teaspoons salt
- 1 1/2 tablespoons water
- Pinch of cayenne pepper
- 1 1/2 cups clarified butter
- For the Eggs:
- 2 teaspoons salt
- 2 tablespoons distilled white vinegar
- 8 eggs
- 6 ounces Virginia ham, thinly sliced
- Fresh chives
Speedy Kale & White Bean Stew
By lorik
Remove the leaves from the woody stems of the kale and wash leaves
- 1 large bunch Tuscan kale or 2 small ones
- 2 garlic cloves, thinly sliced
- 1 1/2 teaspoons red chile flakes
- 2 cups juice from two 28-ounce cans whole peeled San Marzano tomatoes (save the tomatoes for another use) or tomato passata
- 1 15-ounce can cannellini beans, drained and rinsed
- 1/2 teaspoon kosher salt, or more to taste
- 1/2 cup grated Parmigiano-Reggiano
White Lasagna Cupcakes
By lorik
Preheat the oven to 350°
- 4 tablespoons unsalted butter, plus more for buttering the ramekins
- 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
- 1/2 pound fresh lasagna noodles
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 large egg
- 1/4 cup snipped chives
- 2 tablespoons chopped parsley
- 8 ounces Fontina cheese, shredded
- 6 ounces thinly sliced prosciutto, finely diced
- Freshly ground pepper
Oatmeal Cream Pie Drink
By lorik
Makes: 12 servings Yield: about 9 1/2 cups Hands On 15 mins 3 or 4 hours in a slow cooker on low
- 4 cups half-and-half or light cream
- 4 cups oat milk* or almond milk
- 3/4 cup packed brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 cup butter, cut up
- 1 vanilla bean
- 4 egg yolks, beaten
- 1 1/2 cups sweetened whipped cream
- 4 3 - inches oatmeal , sugar or shortbread cookies, crumbled
Tater Tot Waffles with Smoked Salmon and Caviar
By lorik
Jen Pelka of The Riddler in San Francisco makes supercrunchy and delicious waffles using Tater Tots
- Nonstick cooking spray
- 8 cups thawed frozen Tater Tots (32 ounces)
- Flaky sea salt
- 6 tablespoons crème fraîche
- 12 thin slices smoked salmon Dill sprigs, caviar and fresh lemon juice, for serving
French Lentil Salad with Blue Cheese
By lorik
Combine lentils, carrot, and onion in a 4-qt
- 2 cups Puy lentils, rinsed
- 1 carrot, peeled and chopped
- 1 small yellow onion, chopped
- 10 tbsp. olive oil
- 5 tbsp. red wine vinegar
- Kosher salt and freshly ground black pepper, to taste
- 6 oz. arugula
- 8 oz. Bleu d'Auvergne, sliced 1⁄4-inch thick
- 2 tbsp. minced parsley
- 1 tsp. minced thyme
- Lemon wedges, for serving
Arugula-Endive Salad with Honeyed Pine Nuts
By lorik
Line a baking sheet with parchment paper and lightly coat the parchment with cooking spray
- 1/2 cup pine nuts (2 1/2 ounces)
- 2 tablespoons plus 2 teaspoons honey, preferably clover
- 1 1/2 tablespoons cider vinegar
- 2 teaspoons whole-grain mustard
- 1/2 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 cups baby arugula
- 2 Belgian endives—halved, cored and thinly sliced lengthwise
- 4 ounces Maytag blue cheese, crumbled (1 cup)
Mini Thai Pork Pitas
By lorik
Mini pita breads seem almost as easy to find now as the standard ones, but go with four standard ones if your store...
- For the pitas:
- Makes 15 (about 6 to 8 servings)
- 1 large egg
- 1/4 cup finely chopped shallots
- 2 tablespoons coarsely chopped fresh cilantro
- 2 tablespoons coarsely chopped fresh mint leaves
- 2 tablespoons fish sauce
- Finely grated zest of 1 lime
- 1 tablespoon freshly squeezed lime juice
- 1 clove garlic, finely chopped
- 1/4 teaspoon fine salt
- 1 pound ground pork
- 2 tablespoons vegetable oil
- 15 mini pita breads (about 2 1/2 inches in diameter)
- For serving:
- Butter lettuce leaves
- Fresh mint leaves
- Fresh cilantro
- Lime wedges
Chicken Parmesan Rollatini
By lorik
Position a rack in the upper third of the oven and preheat to 450 degrees F
- 1 cup fat-free low-sodium chicken broth
- 1 clove garlic, thinly sliced
- 1 14 .5-ounce can crushed San Marzano or fire-roasted tomatoes 5 or 6 fresh basil leaves, torn into small pieces
- Kosher salt and freshly ground pepper
- 4 thin (1/8-inch-thick) chicken cutlets (4 ounces each)
- 1/4 cup chopped fresh parsley
- 6 ounces shredded part-skim mozzarella cheese (about 1 cup)
- 1/4 cup grated parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg white
- Cooking spray
- Instant polenta, for serving (optional)