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Recipes
Flank Steak
By aiati
Rub the steak with garlic, pepper and salt
- 1 Flank steak (approx. 3 lbs)
- 3 Cloves garlic, minced
- 2/3 Cup soy sauce
- 1/2 Tsp tobasco
- 1/3 Cup dry vermouth
- Fresh ground salt and pepper to taste
Risotto (French)
By aiati
Adapted from Mastering the Art of French Cooking Vol
- 1/4 Cup finely chopped onion
- 4 Tbsp avocado oil
- 1.5 Cups arborio rice
- 1 Bay leaf
- 1/4 Tsp thyme or tarragon
- 1 Cup vermouth
- 2 Cups vegetable stock
- Salt and pepper to taste
- 1 - 2 Tbsp parsley or to taste
Chicken Piccata
By aiati
1. Pound chicken breasts until 1/4 inch thick
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1 clove garlic, crushed
- 1 tablespoon lemon juice
- 1/2 cup dry white wine
- 1 tablespoon capers, chopped
- 3 tablespoons fresh parsley, chopped
Fettuccine with Basil and Almonds
By aiati
Recipe courtesy of Odette Fada, from Food and Wine Books, Pasta
- 3/4 pound fettuccine
- 5 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh bread crumbs
- 1/4 cup finely chopped almonds
- 1 1/2 pounds tomatoes, about 3, peeled, seeded and cut into 1/4-inch strips (3 cups)
- 1/2 cup chopped fresh basil
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
Apple Crumb Pie
By aiati
Directions Preheat oven to 375 degrees F (190 degrees C)
- 1 (9 inch) pie shell
- 6 cups thinly sliced apples
- 1 tablespoon lemon juice (optional)
- 3/4 cup white sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup craisins
- 1/2 cup chopped walnuts
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 3 tablespoons organic smart balance
Sesame Oat Chicken
By aiati
From Food and Wine Books, The Chicken Collection
- 2/3 cup old-fashioned rolled oats
- 1 teaspoon dried thyme
- 1/2 teaspoon white pepper
- 1 tablespoon sesame seeds
- 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
- 6 tablespoons cooking oil
- Salt
- Lemon wedges, for serving
Lemonade Cookies (Dairy Free)
By aiati
Heat oven to 350 degrees. In a large bowl, cream the butter, sugar and 3/4 cup of lemonade mix
- 2 sticks earth balance
- 3/4 cup of sugar
- 1 cup sweetened lemonade mix, divided
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 3/4 cup flour
- 1 teaspoon baking soda
Spaghetti with Escarole, Pine Nuts and Raisins
By aiati
1. In a small bowl soak the raisins in lukewarm water to cover for about 30 minutes
- 1/3 cup raisins
- 6 tablespoons extra-virgin olive oil
- 3 cloves garlic, chopped
- 10 ounces escarole, shredded
- Salt and freshly ground pepper
- 1 1/4 pounds spaghetti
- 6 tablespoons pine nuts
Cream of Butternut Squash and Cranberry Soup
By aiati
Make the cranberry puree: In a heavy saucepan combine the cranberries, the Port, and the sugar and simmer the mixtu...
- Cranberry Puree:
- 1 pk (12-oz) picked over;
- 1 c Ruby port
- 1/2 c Sugar
- Soup:
- 1 lg Onion; chopped
- 2 Carrots; sliced thin
- 1/2 Stick (1/4 cup) unsalted
- 3/4 ts Ground mace
- 1/2 ts Ground ginger
- 1/2 ts White pepper plus additional
- 3 lb Butternut squash; peeled,
- 2 Sweet potatoes (about 1 1/4
- 6 c Chicken broth
Turkey Bolognese
By aiati
1. In a large saucepan, cook the bacon over moderate heat
- 3 ounces of turkey bacon, chopped
- 4 tablespoons of butter
- 2 tablespoon olive oil
- 1 onion, minced
- 2 cloves garlic, minced
- 1 carrot minced
- 1 rib celery, chopped
- 1/2 pound of dark ground turkey meat
- 1/2 pound of light ground turkey meat
- 1 1/2 cups dry white wine
- 1 quart chicken stock
- 3/4 teaspoon salt
- 6 oz can tablespoons tomato paste
- 1 teaspoon oregano
- 1/2 teaspoon basil
- 1/4 teaspoon fresh-ground black pepper
- 1/2 cup rice milk