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Recipes
Oven-Roasted Brussels Sprouts
By gnikylime
A low fat, tasty side
- Brussels sprouts
- Balsamic vinegar
- Salt
- Pepper
Slow Cooker Red Lentil Dal Recipe
By gnikylime
http://cafejohnsonia.com/2014/02/slow-cooker-red-lentil-dal-recipe
- For serving:
- 3 cups red lentils, yellow split peas, or split mung beans (or a combination)
- 6 cups water
- One 28 ounce diced tomatoes
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 Tablespoons fresh grated ginger
- 1 Tablespoon turmeric
- 3 green cardamom pods
- 1 bay leaf
- 2 teaspoons each: cumin seeds, mustard seeds, nigella (a.k.a. kalonji), fenugreek seeds
- 1 teaspoon fennel seeds
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Hot cooked brown rice
- cilantro, optional
- extra onion and cumin seeds, optional
- fresh lemon juice, optional
Strawberry Rhubarb Cobbler
By gnikylime
1. Preheat oven to 400F. 2
- Biscuit:
- 1 c. sifted all-purpose flour
- 2 T. sugar
- 1-1/2 t. baking powder
- 1/4 t. salt
- 1/4 c. butter
- 1/4 c. milk
- 1 slightly beaten egg
- Filling:
- 1 c. sugar
- 2 T. cornstarch
- 1/4 t. ground cinnamon
- 1 T. water
- 1 T. butter
- 2 c. 1-in. slices rhubarb
- 2 c. sliced strawberries
- 1 in. ginger, grated
Oven Roasted Veggie Burritos
By gnikylime
(1) Preheat oven to 425 F
- Seasoning:
- Chili powder
- Oregano
- Paprika
- Salt
- Pepper
- 1/4 t. olive oil
- 3/4 t. apple cider vinegar
- Veggies:
- 1 eggplant
- 1 red bell pepper
- 1 green bell pepper
- 1 poblano pepper
- 2 jalepenos
- 10 tomatillos
- 3 whole garlic cloves
- Sides:
- Cooked (Mexican) rice
- Canned or cooked dried black beans
- Fat free plain-flavored Greek-style yogurt (like Oikos)
- Whole wheat / grain tortillas
CASSOULET AU CANARD
By gnikylime
http://www.saveur.com/article/Recipes/Cassoulet-Au-Canard-Duck-Casserole
- 1 lb. dried white beans, such as tarbais, Great Northern, or cannellini, soaked overnight and drained
- 4 oz. [113g] slab bacon, cut into 4 pieces
- 2 tsp. whole black peppercorns
- 1 tsp. whole cloves
- 8 sprigs thyme
- 6 sprigs parsley
- 2 bay leaves
- Cheesecloth, for herbs
- 2 boneless skin-on duck breasts, skin scored in a crosshatch pattern
- 1 ⁄2 lb. duck sausage
- 2 duck legs, drumsticks and thighs separated
- Kosher salt and freshly ground black pepper, to taste
- 10 cloves garlic, peeled and smashed
- 2 large yellow onions, thinly sliced
- 2 cups duck or chicken stock
- 2 legs duck confit, homemade or store-bought, skin and bones discarded and meat shredded
- 1 (28-oz.) [800 g] can whole peeled tomatoes in purée, crushed by hand
- 3 tbsp. duck fat
- 1 cup fresh bread crumbs
- Country bread, for serving
Cracklins
By gnikylime
An attempt to convert http://amazingribs
- Pork skins
- Salt
- Other seasoning
Coconut Oatmeal Breakfast Bars
By gnikylime
I wanted to make http://www
- 3 medium ripe bananas, (the riper the better) sliced into 1/2" [1.2 cm] pieces
- 3/8 c [125 g] honey (or agave)
- 2 c [180 g] uncooked oats
- 1 t [1 Teelöffel] baking powder [Weinsteinbackpulver]
- 2 t [2 Teelöffel] cinnamon
- pinch of nutmeg
- pinch of salt
- 2 c [474 mL] reduced fat no-sugar-added coconut milk (or mix 1/2 coconut milk, 1/2 water)
- 2 egg
- 2 t [2 Teelöffel] vanilla extract [preferably alcohol-based]
- 2 T [2 Esslöffel] no-sugar-added nut butter
- 1.4 oz [40 g] dark chocolate
- 2 T [2 Esslöffel] shredded coconut
Linguine Arrabbiata
By gnikylime
Note: I use this sauce with the Turkey Meatballs recipe
- Coarse salt
- 2 T. water
- 3 garlic cloves, thinly sliced
- 3/4 t. red-pepper flakes, plus more for serving (optional)
- 1 can (28 oz./~800 g.) whole peeled tomatoes in juice, cut into chunks
- 1 can (8 oz./~225 g.) tomato sauce
- 1/2 c. dry white wine
- (Optional) Gimme Lean Sausage, browned
- 1 lb. linguine
- Grated Parmesan cheese, for serving
Tropicello
By gnikylime
A riff on limoncello made with limes, grapefruits, and cachaça
- 1 L cachaça
- 4 limes
- 2 grapefruit
- 3.5 c. sugar
- 4.5 c. water
Vegetarian Chili
By gnikylime
Per Serving: Calories: 311; Fat: 7g (Saturated Fat: 0
- Chili:
- 2 tablespoons canola oil
- 1 1/2 cups chopped yellow onions [I just used 1 large yellow onion.]
- 1 cup chopped red bell peppers [I just used 1 large red bell pepper.]
- 2 tablespoons minced garlic
- 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
- 1 medium zucchini, stem ends trimmed and cut into small dice
- 2 cups fresh corn kernels (about 3 ears) [I used plain canned corn, drained and rinsed.]
- 1 1/2 pounds [0.68 kg] portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
- 2 tablespoons chili powder
- 1 tablespooon ground cumin
- 1 1/4 teaspoons salt
- 1/4 teaspoon cayenne
- 4 large tomatoes, peeled, seeded and chopped [There's no need to peel the tomatoes.]
- 3 cups cooked black beans, or canned beans, rinsed and drained
- 1 (15-ounce) [~400 g] can tomato sauce
- 1 cup vegetable stock, or water
- 1/4 cup chopped fresh cilantro leaves
- Cooked brown rice, accompaniment
- Sour cream or strained plain yogurt, garnish [I used unstrained fat free yogurt.]
- Diced avocado, garnish
- Essence, recipe follows, garnish
- Chopped green onions, garnish
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme