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Recipes
Lox with Asparagus and Raspberries
By aiati
Boil spears of asparagus in salted water until crispy tender, then place in a bowl of ice water to stop the cooking...
- 1 tsp lemon juice + 1 tsp of lemon zest
- 1 pinch each of dried thyme, dill and rosemary (or tarragon, Herbs D’Provence, or whatever you like)
- 1 tsp apple cider vinegar
- 1 tsp dijon mustard
- 1 T extra virgin olive oil [9F]
- 16-24 spears asparagus, depending on size [1C]
- 6 oz smoked salmon, lox style preferred [6P]
- 2 cups fresh raspberries [4C]
- Sea salt and fresh ground pepper to taste
Sugar Cookies for Wilton Ginger Bread Village Cookie Pan (Dairy Free)
By aiati
Preheat oven to 350 degrees
- 1 cup organic smart balance
- 1 1/2 cups sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 3/4 cups flour
- 1 teaspoon salt
Asian Turkey Burgers
By aiati
Directions In a bowl, combine the first seven ingredients
- 1 egg white
- 1 tablespoon soy sauce
- 1/2 cup dry bread crumbs
- 1 tablespoon finely chopped onion
- 1 garlic clove, minced
- 1/4 teaspoon ground ginger
- 1/8 teaspoon pepper
- 12 ounces ground turkey
Roasted Boneless Turkey Breast with Herb Gravy
By aiati
Simple and delicious alternative to traditional roasted turkey
- Turkey:
- 3 pound boneless turkey breast
- Olive oil or avocado oil
- Salt and pepper to taste
- 1 teaspoon dried marjoram
- 1 teaspoon dried rosemary
- 1 teaspoon ground sage
- Gravy:
- Drippings from turkey
- 1/4 cup flour
- 1/2 cup dry red wine
- 1 small shallot, diced
- 2 cups low-salt chicken broth
Maple Pecan Pie
By aiati
Preheat oven to 350° and place rack at lowest position
- 1 prepared unbaked pastry shell, 9-inch
- 3 eggs
- 1 cup pure maple syrup
- 1/2 cup light brown sugar, packed
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 1/4 cups pecan pieces or halves
Rude Oily Pasta
By aiati
Recipe courtesy of Biker Billy's freeway-a-Fire Cookbook
- 3 tablespoons dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 cup boiling water
- 1/2 cup extra virgin olive oil
- 1 medium onion, minced
- 3 jalepeno peppers, stemmed seeded and minced
- 1/4 cup minced fresh garlic, or more to taste
- 3/4 cup pignoli nuts (about 3 ounces)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound angel hair pasta
- Freshly grated parmesan cheese
Fusilli with Grilled Chicken and Summer Vegetables
By aiati
Recipe courtesy of Judith Sutton, from Food and Wine Books, Pasta
- 1/4 cup plus 2 tablespoons olive oil, plus more for grilling
- 1/4 cup red-wine vinegar
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 3/4 teaspoons salt
- Fresh-ground black pepper
- 1 pound tomatoes, about 2, seeded and chopped (2 cups)
- 2 zucchini (about 1/2 pound), cut lengthwise into 3 slices
- 2 yellow summer squash (about 1/2 pound), cut lengthwise into 3 slices
- 1 pound boneless, skinless chicken breasts
- 1 pound fusilli
English Muffin Bread
By aiati
Perfect breakfast bread. Also good with soup
- 1 1/4 cup water
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 2 teaspoons yeast
Chicken and Linguine with Golden Fennel
By aiati
Recipe Courtesy of Food and Wine Books, Pasta
- 3 tablespoons olive oil
- 2 fennel bulbs (about 1 1/2 pounds), diced
- Salt
- Fresh ground black pepper
- 1 pound boneless, skinless chicken breasts
- 3/4 cup chicken stock, or low-sodium chicken broth
- 1/4 cup dry white wine
- 3 tablespoons chopped fresh tarragon, or 1 tablespoon dried
- 2 tablespoons butter, at room temperature
- 1 pound linguine
Fettuccine with Toasted Pine Nuts
By aiati
Recipe courtesy of Jamie Davies, Food and Wine Books, Pasta
- 3/4 pound fettucine
- 6 tablespoons butter
- 1/3 cup pine nuts
- 3 tablespoons chopped scallions, including green tops
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper