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Recipes
Citrus-Ginger Roasted Beets and Carrots
By lorik
Preheat oven to 400 degrees F (200 degrees C)
- 4 beets, peeled and sliced
- 3 large carrots, peeled and quartered
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/3 cup orange juice
- 1/4 cup fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon ground ginger
- 1/2 teaspoon soy sauce
- 1 tablespoon olive oil
Toasted-Chile Skirt-Steak Tacos with Avocado Crema
By lorik
Recipe adapted from Mike Isabella, Bandolero, Washington, D
- Steaks:
- 4 dried pasilla chiles
- 12 whole black peppercorns
- 6 whole allspice berries
- 4 whole cloves
- 1 1/2 cinnamon sticks
- 1/4 cup plus 1 tablespoon water
- 3 garlic cloves, roughly chopped
- Four 3 1/2-ounce skirt steaks
- Kosher salt
- 8 corn tortillas, warmed
- 2 tablespoons cilantro, roughly chopped (optional)
- Avocado Cream:
- 1/3 cup heavy cream
- 3 tablespoons roughly chopped fresh cilantro
- 1 jalapeño, roughly chopped
- 2 large or 3 small avocados--halved, pitted and chopped
- Juice of 1 lime
- 3/4 teaspoon kosher salt
Puerto Rican Shredded Pork
By lorik
Cooking Directions Using a sharp knife, poke a few holes into the pork and stuff holes with half of the crushed ga...
- 2-3 pounds boneless sirloin pork roast, or sirloin tip roast, trimmed and tied with kitchen twine if necessary*
- 1 tablespoon vegetable oil
- 4-5 cloves garlic, skins removed, crushed
- 1 tablespoon cumin
- 1/2 tablespoon coarse salt
- 1 teaspoon oregano
- 4 oranges, juiced or 1 cup freshly squeezed orange juice
- 4 limes, juiced
Thin Mints
By lorik
Microwave chocolate in small microwaveable bowl as directed on package
- 1 package (8 squares) Bakers semi sweet chocolate
- ¼ tsp. peppermint extract
- 1 sleeve Ritz crackers
Steak Diane
By lorik
Four well-trimmed (9- to 11-ounce) New York strip steaks may be substituted for the filets mignons, if desired
- Variation from Mark Bittman:
- 1 teaspoon black peppercorns
- 4 (6- to 8-ounce) center-cut filets mignons, 1 1/2 to 2 inches thick, trimmed
- Salt
- 1 tablespoon vegetable oil
- 5 tablespoons unsalted butter, cut into 5 pieces
- 1 shallot, minced
- 3/4 cup beef broth
- 1/2 cup plus 1 teaspoon cognac
- 1 tablespoon Worcestershire sauce
- 2 tablespoons minced fresh chives
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Steak Diane for 2
- 2 6-ounce beef fillets, cut from the tenderloin (filet mignon), preferably not too lean
- Salt and pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 1 tablespoon minced shallot or onion
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce, or to taste
- 1/2 cup heavy cream or half-and-half
- Lemon juice to taste, optional
- Chopped fresh chives or parsley leaves for garnish
Slow Cooker Breakfast Casserole
By lorik
Serves 6-8
- Ham and Potato Variation:
- Butter or cooking spray
- 12 large eggs
- 2 cups whole or 2% milk
- 1 teaspoon ground mustard powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups cubed day-old bread
- 1 pound pork or pork breakfast sausage, cooked and drained of excess fat
- 1 1/2 cups shredded cheddar cheese
- 1 small onion, diced
- 1 medium red bell pepper, cored, seeded, and diced
- 2 cups frozen diced hash brown potatoes
- 8 ounces cooked ham, cubed
- 1 cup shredded Gruyère cheese
- 1/2 cup finely grated Parmesan cheese
- Butter or cooking spray
- 12 large eggs
- 2 cups whole or 2% milk
- 1 teaspoon ground mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (6-ounce bag) baby spinach
Slow Cooker Dal
By lorik
Add the cumin, mustard, and fennel seeds to a small sauté pan, and place on the stove over low heat
- 2 teaspoons whole cumin seeds
- 2 teaspoons whole mustard seeds
- 1 teaspoon whole fennel seeds
- 2 cups split red lentils, rinsed
- 5 cups water
- 1 (15-ounce) can diced tomatoes
- 1 medium onion, diced
- 1-inch piece fresh ginger, peeled and finely grated
- 1 tablespoon ground turmeric
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Fresh cilantro leaves, for serving (optional)
- Jasmine rice, for serving
Slow Cooker Chicken Burrito and Brown Rice Bowl
By lorik
Serves 6 to 8
- 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
- 1 (14.5-ounce) can diced tomatoes
- 1 cup low-sodium chicken broth, divided, plus more if needed
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 cup brown rice
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- Optional toppings: Shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce
Spicy Shepherd's Pie with Chorizo
By lorik
Preheat the oven to 400 degrees F
- 2 pounds russet potatoes, peeled and quartered
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 8 ounces fresh chorizo, casings removed
- 12 ounces ground beef
- 1 bunch scallions (white and light green parts only), chopped
- 2 cups frozen corn (preferably fire-roasted)
- 1 poblano chile pepper, chopped
- 2 tablespoons tomato paste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Freshly ground pepper
- 1 14 .5-ounce can diced tomatoes with green chiles
- 1 cup low-sodium chicken broth
- 1/2 cup sour cream
- 3 tablespoons unsalted butter
- 1 1/2 cups shredded pepper jack cheese (about 6 ounces)
Fresh Tomato and Mozzarella Panzerotti
By lorik
Make the dough: In a large bowl, mix the flour with the sugar, salt, and yeast
- For the Dough:
- 3 1⁄4 cups all-purpose flour
- 2 tbsp. plus 1 tsp. sugar
- 4 tsp. kosher salt
- 2 1⁄4-oz. packets active dry yeast
- 3 tbsp. vegetable oil, plus more for greasing and frying
- For the Filling:
- 3 tbsp. olive oil
- 2 garlic cloves, peeled
- 3 medium fresh tomatoes, cored and roughly chopped
- 1 tbsp. minced basil
- Kosher salt and freshly ground black pepper
- 1 lb. fresh mozzarella, finely chopped