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Recipes
Fresh Green Beans w/ Sea Salt
By aiati
Simple and tasty
- 1 pound fresh green beans, washed and trimmed
- 1 tablespoon olive oil
- 1 teaspon sea salt
Carrots in a Plum Wine and Ginger Glaze
By aiati
Place carrots in large heavy saucepan, add 1 tbsp of sugar, ginger root, 1 tbsp of butter, lemon zest, water and sa...
- 2 pounds of baby carrots
- 2 tablespoons brown sugar
- 1 tablespoon of minced fresh ginger root
- 3 tablespoons of butter or margarine
- 1 teaspoon of lemon zest
- 2 cups of water
- Salt
- 1/4 cup of plum wine
- 1 tablespoon lemon juice
- 2 tablespoons of minced crystallized ginger
Sauteed Fennel and Broccoli
By aiati
Cut broccoli into small florets
- 1 head broccoli, about 1-1/2 lbs
- 1 bulb fennel, about 1/2 lb
- 2 cloves garlic
- Salt
- 1 tbsp butter/margarine
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/8 tsp red pepper flakes (optional)
Chicken Cutlets with Pine Nuts and Lime
By aiati
Tangy and light, this is a delicious chicken dish for year round enjoyment
- 2 tablespoons minced fresh parsley
- 1 tablespoon chopped pine nuts
- 1 1/2 teaspoons grated lime zest
- 1/2 teaspoon minced garlic
- 1/4 cup flour
- 1 teaspoon dried tarragon (cilantro also works well)
- Salt and pepper
- 4 boneless, skinless chicken-breasts (1 1/2 pounds in all)
- 4 1/2 tablespoons olive oil
- 3/4 cup dry white wine
- 1 tablespoon lime juice
Creamy Veggie Dip - Dairy Free
By aiati
Yummy veggie dip
- 2 green onions, chopped
- 1 garlic clove, minced
- 2 cups mayonnaise
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh tarragon, minced
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Scallops on Spinach with Walnut Sauce
By aiati
From 500 Low-carb Recipes by Dana Carpender
- Walnut Sauce:
- 2 cups water
- 1/4 cup chopped walnuts
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 4 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Remaining Ingredients:
- 1 pound turkey bacon
- 12 ounces large sea scallops (16 - 20)
- 1 pound spinach
Veggie Dip - Dairy Free
By aiati
Yummy veggie dip
- 2 green onions, chopped
- 1 garlic clove, minced
- 2 cups mayonnaise
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh tarragon, minced
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Roasted Tomato Soup
By aiati
Preheat oven to 450 degrees F
- 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
- 6 cloves garlic, peeled
- 2 small yellow onions, sliced
- Vine cherry tomatoes for garnish, optional
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 quart vegetable stock
- 2 bay leaves
- 1/2 cup chopped fresh basil leaves, optional
- 3/4 cup coconut milk (optional)
Amaretto Crepes with Oranges and Almonds
By aiati
Make the Crepes: 1. Sift the flour and salt into a large bowl and stir in the sugar
- Crepe:
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 3 large eggs, lightly beaten
- 1 cup almond milk
- 1 tablespoon amaretto liqueur
- 3 tablespoons melted butter
- Clarified butter for cooking the crepes
- Sauce:
- 1 large navel orange
- 1/4 cup sugar
- 1/3 cup orange juice
- 2 tablespoons Grand Marnier or Cointreau
- 3 tablespoons unsalted butter
- 1/4 teaspoon ground ginger
- 2 tablespoons brandy
- 1/3 cup toasted sliced almonds
- Powdered sugar for garnish
Fish with Herbs and Lime
By aiati
1. Preheat the oven to 375 degrees
- 4 firm fish fillets, 5 or 6 ounces of cod, turbot, or red snapper
- 1/4 cup lime juice
- 4 garlic cloves, pressed or minced
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped scallions
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- 1 teaspoon sweet paprika
- 1 cup diced fresh tomatoes