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Recipes
ATK Fluffy Scrambled Eggs
By lorik
These eggs cook very quickly, so it’s important to be ready to eat before you start to cook them
- Saveurs Version:
- 8 large eggs
- 1/2 teaspoon table salt
- Ground black pepper
- 1/2 cup milk
- 1 tablespoon unsalted butter
- 1 1⁄2 tbsp. unsalted butter
- 3 eggs
- 1 ⁄4 tsp. kosher salt
- 1 tbsp. heavy cream
- 2 tsp. finely chopped fresh chives
- Freshly ground black pepper to taste
- 1 tsp. finely chopped chives
Smoked Cheddar Hush Puppies
By lorik
Combine 1/2 cup each flour and cornmeal, 1 tablespoon sugar, 1 teaspoon baking powder and 3/4 teaspoon salt
- From Food Network Kitchens
Authentic Corn Tortillas
By lorik
In large saucepan, combine 6½ cups water and corn and bring to boil over high heat
- Makes 18-20 tortillas
- 6 1/2 cups plus 1/2 cup water, divided
- 2 1/4 cups (14 ounces) dried field corn
- 3 1/4 teaspoons pickling lime
- 1 teaspoon salt
- 1/2 teaspoon vegetable oil, plus more as needed
Homemade Instant Oatmeal
By lorik
Place ingredients in a microwave safe bowl
- Add Ins:
- 1/3 cup quick cook oats
- 2 Tbsp dry milk
- 2 Tbsp brown sugar
- 2 Tbsp nuts and/or dried fruit
Miso Roasted Root Vegetables
By lorik
A very basic, endlessly customizable miso sauce, tossed with root vegetables, roasted until golden
- 2 pounds root vegetables, cut in roughly 1/2-inch pieces
- 2 tablespoons miso paste
- 2 tablespoons maple syrup (or honey, if you prefer)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons canola or grapeseed oil
Pumpkin Enchilada Casserole with Red Chile Sauce and Poblano-Pepita Salsa
By lorik
6-8 Servings
- For the Sauce:
- 3 oz. dried California chiles (about 10)
- 3/4 oz. dried ancho chiles (about 2)
- 6 large cloves garlic, peeled
- 2 tsp. dried oregano
- 1 Tbs. olive oil
- 1 Tbs. all-purpose flour
- 1 Tbs. light brown sugar
- Kosher salt
- For the Filling:
- 2 Tbs. olive oil
- 1 large yellow onion, cut into small dice
- 4 large cloves garlic, finely chopped
- 1 Tbs. ground cumin
- 3 cups 1/2-inch-diced peeled, seeded pumpkin
- 1/2 cup lower-salt chicken broth or vegetable broth
- 2 cups diced leftover skinless roast turkey or rotisserie chicken (optional)
- Kosher salt
- For Assembly:
- Olive oil
- Ten 6-inch corn tortillas
- 3 cups packed grated Monterey Jack cheese (3/4 lb.)
- 1 recipe Poblano-Pepita Salsa
- Crema Mexicana or sour cream, for serving
- Poblano-Pepita Salsa:
- 2 medium poblano chiles
- 1 lb. tomatillos, husked and rinsed
- 1/2 cup unsalted, roasted, hulled pepitas
- 1/4 cup packed chopped fresh cilantro
- Kosher salt
Weeknight Bolognese
By lorik
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat
- 2 tablespoons good olive oil, plus extra to cook the pasta
- 1 pound lean ground sirloin
- 4 teaspoons minced garlic (4 cloves)
- 1 tablespoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 1/4 cups dry red wine, divided
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- 2 tablespoons tomato paste
- Kosher salt and freshly ground black pepper
- 3/4 pound dried pasta, such as orecchiette or small shells
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped fresh basil leaves, lightly packed
- 1/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
Homemade Harissa and Ways to Use
By lorik
In a small saucepan over medium heat, combine the chilies, oil, garlic, caraway and cumin
- 4 DRIED NEW MEXICO CHILIES, STEMMED, SEEDED AND TORN INTO ROUGH PIECES
- 1/2 CUP NEUTRAL OIL, SUCH AS CANOLA, RICE BRAN OR GRAPESEED
- 6 LARGE GARLIC CLOVES
- 1 TEASPOON CARAWAY SEEDS
- 1 TEASPOON CUMIN SEEDS
- 1 CUP DRAINED ROASTED RED PEPPERS, PATTED DRY
- 1/2 CUP DRAINED OIL-PACKED SUN-DRIED TOMATOES, PATTED DRY
- 1 TABLESPOON WHITE BALSAMIC VINEGAR
- KOSHER SALT
- CAYENNE PEPPER
Beef Tagine with Butternut Squash
By lorik
Calories 283 Fat 9.5 g Satfat 2 g Monofat 4
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
- 1 tablespoon olive oil
- 4 shallots, quartered
- 4 garlic cloves, chopped
- 1/2 cup fat-free, lower-sodium chicken broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
- 1/4 cup chopped fresh cilantro
Parmesan-Crusted Chicken, Caponata, and Pesto Sandwich
By lorik
Makes 2 large sandwiches If using, make the caponata below, then heat the oven to 200° F degrees
- For chicken and pesto:
- 1 cup fresh basil leaves
- 1 cup flat-leaf parsley, stems removed
- 1 large clove garlic
- 1/4 cup pine nuts, toasted
- 1 1/4 cups grated Parmigiano or Romano, divided
- 1/4 cup good olive oil, plus a little more if needed for the pesto, and more for coating the pan generously
- 6 chicken tenders or 3 thin chicken cutlets
- 1 cup panko
- Salt and pepper to taste
- 2 eggs, beaten
- 1 short baguette or 2 crusty sandwich rolls
- For Caponata:
- 4 Italian eggplants
- Olive oil
- 1 medium-sized onion, chopped
- 2 tender inner stalks of celery, chopped
- 1/2 red bell pepper, chopped
- 3 cloves garlic, minced
- 4 fresh tomatoes, peeled and seeds removed, or 1 cup canned crushed tomato
- 4 Peppadew peppers, chopped (if you do not have these, use more of the red bell pepper)
- 3 tablespoons capers, rinsed
- 1/4 cup kalamata or green olives (I use a little of each), pitted and roughly chopped
- Pinch of crushed red pepper (optional)
- Up to 2 teaspoons sugar (add 1 teaspoon, taste, and add another if needed)
- 3 tablespoons red wine vinegar
- Salt and pepper to taste