Lorik's profile page
Recipes
One-Pot Corn, Tomato & Quinoa Pilaf
By lorik
Add the water to a pot and bring to a boil
- 2 cups water
- 1/2 teaspoon kosher salt, plus more to taste
- 1 cup quinoa
- 1 cup fresh corn kernels
- 1 cup halved cherry tomatoes
- 1 tablespoon lemon zest (about 1 large lemon)
- 3 scallions, thinly sliced
- 1/3 cup crumbled feta
- 1 tablespoon olive oil
- 3 tablespoons sunflower seeds, toasted, plus more to top
- 1/2 cup roughly mint, plus more to top
- 1 pinch crushed red pepper flakes
Chocolate Dipped Peppermint Bark
By lorik
Line an 8x8 inch baking pan with foil and spray with cooking spray
- 1 (6 ounce) package white chocolate, chopped
- 1/3 cup crushed peppermint candies
- 1 cup semisweet chocolate chips
- 1 tablespoon shortening
Slow-Cooker Vegetarian Chili With Sweet Potatoes
By lorik
In a large skillet, add oil and heat over medium high heat
- 2 Tbsp vegetable oil
- 1 medium red onion, chopped
- 2 poblano peppers, chopped
- 4 garlic cloves, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- kosher salt and black pepper
- 1 28-ounce can fire-roasted diced tomatoes
- 1 Tablespoon tomato paste
- 1 15.5-ounce can black beans, rinsed
- 1 15.5-ounce can kidney beans, rinsed
- 1 can of whole kernel corn, drained
- 2 medium sweet potato, or 1 pumpkin (about 1 lb), peeled and cut into 1⁄2-inch pieces
- A couple of dashes of liquid smoke
- 1/4 cup white wine
- 1 teaspoon apple cider vinegar
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1 cup veg broth or beer
- Green onion, chopped for garnish
Salad Sandwiches
By lorik
Recipe adapted from "A Girl and Her Greens," by April Bloomfield
- For the Salad Cream:
- 6 large eggs
- 1/4 cup extra-virgin olive oil
- 1/4 cup heavy cream
- 2 tablespoons red wine vinegar
- 1 tablespoon, plus 1 teaspoon, Dijon mustard
- 1 small garlic clove, roughly chopped
- 1 teaspoon kosher salt
- 2 teaspoons water
- 1/4 cup loosely packed tarragon leaves, roughly chopped
- For the Sandwiches:
- 4 large eggs
- 1 pound beefsteak tomatoes, cut into 1/4-inch-thick slices
- 1 medium cucumber, thinly sliced
- 1 large red onion, sliced into rounds
- 1/2 lemon
- Olive oil, to drizzle
- Flaky sea salt, to taste
- Eight 3/4-inch-thick slices Pullman loaf white bread
- 3 tablespoons butter, softened
- 1/2 pound leafy lettuce (such as Little Gem or Bibb), torn into small pieces
- 1/2 cup salad cream
Spanish Style Garlic Shrimp
By lorik
Serve shrimp with crusty bread for dipping in the richly flavored olive oil
- 14 medium garlic cloves, peeled
- 1 pound large shrimp, peeled, deveined, and tails removed
- 8 tablespoons olive oil
- 1/2 teaspoon table salt
- 1 bay leaf
- 1 (2-inch) piece mild dried chile, such as New Mexico, roughly broken, seeds included (see notes and step by step)
- 1 1/2 teaspoons sherry vinegar (see note)
- 1 tablespoon chopped fresh parsley leaves
Rennet Set Fresh Cheese
By lorik
To turn this simple fresh cheese into queso botanera, add your favorite chopped fresh herbs and chiles to the salte...
- 1 gallon whole milk (choose the best milk you can find; for me that is milk that is local, low-temperature pasturized, organic, not homogenized, made from the milk of grass-fed cows)
- 1/4 teaspoon liquid animal or vegetable rennet
- Salt
Chocolate Tart with Cocoa Whipped Cream
By lorik
Make the crust: Preheat the oven to 350 degrees F
- For the crust:
- 30 chocolate wafer cookies (about 6 ounces)
- 3 tablespoons granulated sugar
- Pinch of salt
- 6 tablespoons unsalted butter, melted
- For the filling and topping:
- 1 1/2 cups milk
- 4 large egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 4 ounces semisweet chocolate, chopped
- 1 cup cold heavy cream
- 3 tablespoons confectioners' sugar
- Chocolate sprinkles, for topping
Reduced Fat Corn Chowder
By lorik
Don't substitute frozen corn for fresh
- 10 ears corn, kernels cut from cobs (7 1/2 cups)
- 1/4 cup all purpose flour
- 2 slices bacon, chopped fine
- 1 onion, chopped fine
- Salt and pepper
- 2 garlic cloves, minced
- 3 3/4 cups chicken broth
- 1 3/4 cups 1 percent low fat milk
- 10 ounces red potatoes, unpeeled, cut into 1/2 inch pieces
- 1 tsp minced fresh thyme
- 1 bay leaf
- 1/3 cup half and half
- 2 Tbsp minced fresh chives
Piccata Fondue with Panko-Crusted Chicken Dippers
By lorik
This recipe has been modified from the original post
- For the Chicken:
- 1 1/2 cups panko bread crumbs
- 3/4 cup chopped fresh parsley, divided
- 1/4 cup flour
- 1 pound chicken breast tenders
- 1 cup buttermilk
- For Fondue:
- 1 tablespoon chopped garlic
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- 1 tablespoon flour
- 1 cup low sodium chicken broth
- 1/3 cup fresh lemon juice
- one stick unsalted butter, sliced
- 2 tablespoons capers, drained
- salt and black pepper to taste
Foolproof Chicken Cordon Bleu
By lorik
1. MAKE CRUMBS Adjust oven racks to lowest and middle positions and heat oven to 450 degrees
- 25 Ritz crackers (about 3/4 sleeve)
- 4 slices hearty white sandwich bread, torn into pieces
- 6 tablespoons unsalted butter, melted
- 8 thin slices deli ham (about 8 ounces) (see note)
- 2 cups shredded Swiss cheese
- 4 boneless, skinless chicken breasts (about 2 pounds total) (see note)
- Salt and pepper
- 3 large eggs
- 2 tablespoons Dijon mustard
- 1 cup all-purpose flour