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Recipes
Roasted Rosemary Potato Salad
By aiati
Directions 1. Preheat oven to 450 degree F oven
- 2 1/2 pounds tiny new red potatoes, halved or quartered
- 1 medium red onion, cut in wedges
- 1/4 cup olive oil, divided
- 2 tablespoons snipped fresh rosemary
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 2 tablespoons balsamic vinegar
- 1 medium red sweet pepper, cut into bite-sized strips
- 3 tablespoons pine nuts, toasted
Mulligatawny Soup
By aiati
Saute the celery, carrots, onion, and pepper in the butter at a low heat until the onion is translucent
- 2 Tablespoons butter or olive oil
- 2 stalks celery, chopped
- 1 carrot, peeled and chopped
- 1 large onion, peeled and chopped
- 1 chile pepper, seeded and deveined (your choice: banana, poblano, jalapeno, habanero--whatever you can stand)
- 4 cups chicken stock
- 1/4 cup lentils
- Salt and pepper to taste
- 1 Tablespoon curry powder
- 1/2 cup coconut milk* or whipping cream
- 1-2 cups cooked rice (preferably basmati)
- 1/2-1 cup shredded cooked chicken
- 1/2 cup tart raw apple, chopped fine
- Garnish: spoonful of extra cream or coconut milk--and minced cilantro or parsley.
Corn On The Cob
By aiati
Preheat the oven to 450 degrees
- 4-5 Ears of corn
- 1/2 Cup butter
- 1 Tbsp dijon mustard
- 1 Tsp horseradish
- 1 Tsp salt
- Ground pepper
- Fresh Parsley
Shrimp Scampi Recipe
By aiati
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- 1/4 lb shrimp shopping list
- 2 cloves Pressed garlic shopping list
- 1/4 tsp salt shopping list
- A dash of cayenne shopping list
- 1 Tbsp olive oil shopping list
- 2 Tbsp butter shopping list
- 1 tsp Sherry shopping list
- I Pinch lemon zest shopping list
- 1 Tbsp Chopped parsley shopping list
- 1 tsp lemon juice shopping list
Peach Ice Cream
By aiati
Place the peaches in a blender or food processor; process until finely chopped
- 3 cups sliced peeled peaches (about 1 1/2 pounds)
- 1 cup half-and-half
- 1/2 cup sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Quiche Lorraine
By aiati
Recipe courtesy Emeril Lagasse
- Flaky Butter Crust, recipe follows
- 6 ounces thick cut bacon, cut into narrow strips (or “lardons”)
- 2 large eggs
- 2 large egg yolks
- 1 1/4 cups half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- Pinch freshly grated nutmeg
- 1 cup grated Gruyere or Swiss
- Simple Salad, recipe follows
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 7 tablespoons unsalted butter, chilled and cut into pieces
- 1 to 2 tablespoons ice water, or more as needed
- 1/4 cup balsamic vinegar
- 2 teaspoons dark brown sugar, optional
- 1 tablespoon chopped garlic
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup olive oil
- Mesclun salad mix or favorite greens, for accompaniment
Lemon-Asparagus Pasta
By aiati
1. Cook pasta according to package directions (omit salt and fat)
- 8 ounces uncooked angel hair pasta
- 2 cups (1-inch) sliced asparagus
- 1/2 cup chopped green onions
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon rind
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Saffron Risotto with Butternut Squash
By aiati
2002, Barefoot Contessa Family Style, All Rights Reserved
- 1 butternut squash (2 pounds)
- 2 tablespoons avocado oil
- Kosher salt and freshly ground black pepper
- 6 cups chicken stock, preferably homemade
- 6 tablespoons grapeseed oil
- 2 ounces pancetta, diced
- 1/2 cup minced shallots (2 large)
- 1 1/2 cups Arborio rice (10 ounces)
- 1/2 cup dry white wine
- 1 teaspoon saffron threads
- 1 cup freshly grated Parmesan cheese
Turkey Meatloaf (Dairy Free)
By aiati
Preheat oven to 375 degrees (350 degrees if using a convection oven)
- 1 tablespoon olive oil
- 1 medium red pepper, diced
- 1 small yellow onion, diced
- 1/2 cup bread crumbs
- 1/4 cup chopped fresh flat leaf parsley or 2 tablespoons dry
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
- 2 tablespoons rice milk (alternatively use almond or soy milk)
- 1/2 pound of 99% fat free turkey
- 1/2 pound of 93% - 97% fat free turkey
- 8 slices of turkey bacon
Carrot Soup with Orange and Ginger
By aiati
Yummy, light, and delicious
- 3 tablespoons olive oil
- 2 leeks, including tender green parts, thinly sliced
- 6 carrots, about 1 pound, peeled and thinly sliced
- 1 red potato, about 1/2 pound, peeled and coarsley diced
- 1 1/2 teaspoons peeled and minced, or grated fresh ginger
- 5 cups chicken or vegetable stock, or prepared broth
- 1/2 cup orange juice
- 2 teaspoons grated orange zest
- Salt and white pepper
- Thin orange slices for garnish (optional)
- Fresh mint sprigs for garnish (optional)