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Recipes
Santa Fe Wraps
By gnikylime
1. Mix oil, chile caribe, garlic, and herbs; let sit for at least 15 min
- Wrap Filling:
- 1/8 c. olive or vegetable oil
- 1 T. chile caribe or dry crushed red peppers, toasted
- 6 cloves garlic, peeled, and minced
- 2 T. chopped mixed fresh herbs (cilantro, marjoram, chives, thyme, oregano, etc.) or 1-1/2 T. toasted dried Mexican oregano
- 2 medium zucchini squash, ends trimmed and cut lengthwise into quarter-inch-thick slices
- 2 medium yellow squash or crookneck squash, ends trimmed and cut lengthwise into quarter-inch-thick slices
- 1 Japanese eggplant, peeled and cut lengthwise into quarter-inch-thick slices
- 2 sweet bell peppers (red or yellow), ends cut, stemmed and seeded, membranes removed, cut into long quarters
- 2 poblano, New Mexican green, or Anaheim chiles, ends cut, stemmed and seeded, membranes removed, cut into long quarters
- 2 t. coarse salt
- 1/2 c. chipotle crema + extra for dipping (alternatively, sour cream, cayenne and the scrapings from the marinade)
- Tacos:
- 6 nine- to ten-inch-diameter or 8 eight-inch-diameter flour tortillas, flavored or plain (Ole peso garlic tortillas are really good.)
Perfected White Chocolate Macadamia Nut Cookies
By gnikylime
Enjoy the absolutely delicious Perfected White Chocolate Macadamia Nut Cookies! They are the best cookies for any o...
- 1 cup butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 cup packed light brown sugar*
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 12 ounces white chocolate chips or white chocolate bar, cut into chunks
- 1 cup roasted and salted macadamia nuts, coarsely chopped
Vegan Pumpkin Risotto with Rosemary
By gnikylime
http://feedmephoebe.com/2014/11/gluten-free-vegan-pumpkin-risotto-rosemary/ with adjustments to make in Europe
- 1 quart [1 L] vegetable stock
- 1 1/2 cups unsweetened pumpkin puree (alternatively, 1.5 lb [.68 kg] pumpkin)
- 2 tablespoons [2 Esslöffel] olive oil
- 1 large leek (pale green and white parts), thinly sliced
- 2 small shallots, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon [1 Teelöffel] freshly chopped rosemary
- 1 cup [228 g.] Arborio rice
- 1/2 teaspoon [1/2 Teelöffel] sea salt
- 1/2 cup [235 mL] white wine
- 2 tablespoons [2 Esslöffel] finely chopped fresh chives or parsley
Csipetke (Hungarian pinched noodles)
By gnikylime
1. Mix the flour and salt and add the egg
- 1 c. sifted all-purpose flour
- 1/2 t. salt
- 1 egg
- 1 T. oil
Alton Brown's Flour Tortillas
By gnikylime
http://www.foodnetwork.com/recipes/alton-brown/flour-tortillas-recipe
- 9 ounces [255 g.] all-purpose flour, plus 1/4 cup [4 Esslöffel] for kneading and rolling
- 1 teaspoon [1 Teelöffel] kosher salt
- 1/3 cup [62 g.] lard
- 1/2 cup [118 mL] cool water
Post-Long-Run Recovery Shake
By gnikylime
Protein and carbs to replenish your body after a long run plus a kick of caffeine
- 1 c. [235 mL] skim milk
- 1 pouch instant espresso [~0.6 oz / 1.8 g] (for example, Starbucks Via Italian Roast or Jacobs Löslicher Espresso)
- 1 T. (1 Esslöffel) honey or maple syrup
- 1 T. (1 Esslöffel) nut butter (preferably with no added oils or sugars)
- 1.4 oz. [40 g.] dark chocolate
- 1 frozen banana, sliced
- 2.3 - 2.6 oz. [65 - 75 g.] frozen berries
- 1/2 c. [245 g.] fat free plain yogurt
Mensaf
By gnikylime
Jordanian Lamb Stew
- 4 tablespoons olive oil
- 2 pounds boneless lamb shoulder, cut into 2 inch pieces^
- upper leg bones, cut
- 1/2 t. allspice
- 8 cups water
- 2 cups uncooked white rice
- 1/4 cup pine nuts
- 1 cup salted goat's milk (jameed el-kasih)*
- 6 pita bread rounds
- ^ goat also works
- * used 1 c. whole milk goat yogurt, 1 T. cornstarch, 1/2 T. fine sea salt
Rompope (Mexican Eggnog)
By gnikylime
Delicious egg liquor with a smooth texture
- 1 qt. [~1 L] whole milk
- 1 c. [~240 mL] sugar
- 2 t. [5 mL] vanilla extract
- 1 cinnamon stick
- 1/4 c. [~60 mL / ~28 g] very finely ground [preferably ground in a cleaned coffee grinder] almonds
- 12 egg yolks
- 1-1/2 c. [~355 mL] light rum or brandy
Lentil and Eggplant Chile Mole
By gnikylime
Isa Chandra Moskowitz's lentil and eggplant chile mole, a hearty vegan dish
- 1 teaspoon [1 Teelöffel] olive oil
- 1 small onion, diced medium
- 1 red pepper, diced medium
- 3 cloves garlic, minced
- 1 tablespoon [1 Esslöffel] mild chili powder
- 2 teaspoons [2 Teelöffel] ground cumin
- 2 teaspoons [2 Teelöffel] ground coriander
- 2 teaspoons [2 Teelöffel] dried oregano
- 1/2 teaspoon [1/2 Teelöffel] ground cinnamon
- 3/4 teaspoon [3/4 Teelöffel] salt
- 2 tablespoons [2 Esslöffel] unsweetened cocoa powder (or 0.7 oz. [20 g.] dark chocolate, chopped finely, and omit the agave nectar)
- 4 cups [950 mL] vegetable broth (1/2 + 3-1/2 c.) [120 + 830 mL]
- 2 pounds [1 kg.] eggplant, cut into 3/4 inch [2 cm.] cubes (approx. 1 large eggplant)
- 1 cup green or black lentils, washed
- 1 15 oz [400 g.] can diced tomatoes
- 2 teaspoons [2 Teelöffel] agave nectar or maple syrup
- Cilantro for garnish (optional)
- Fat free Greek yogurt or soygurt for garnish (optional, but highly recommended)
Posole Rojo
By gnikylime
Notes to make vegetarian inspired by https://www
- 3/4 cup dried chiles de arbol (or use 1/4 c cayenne or piquin)
- 4 or 5 dried ancho chiles
- 6 cloves garlic (2 smashed, 4 finely chopped)
- Kosher salt
- 2 pounds boneless pork shoulder, trimmed and cut in half [Veg: 770 g. mushrooms]
- 2 teaspoons ground cumin
- 2 tablespoons vegetable oil
- 1 large white onion, chopped
- 8 cups low-sodium chicken broth [Veg: homemade veggie broth using clove-studded onions, carrots, and allspice]
- 1 tablespoon dried oregano (preferably Mexican)
- 1 bay leaf
- 3 15-ounce cans white hominy, drained and rinsed
- Diced avocado, shredded cabbage, diced onion, sliced radishes, chicharron and/or fresh cilantro, for topping