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Recipes
Grilled Tilapia with Lemon Butter, Capers and Orzo
By bridgetinma
Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half
- 1 lemon, finely zested
- 2 lemons, juiced
- 1/2 cup dry white wine
- 1 shallot, thinly sliced
- Splash heavy cream
- 1 stick unsalted butter, cut into cubes, at room temperature
- Salt and freshly ground black pepper
- 4 (8-ounce) tilapia fillets
- 3 tablespoons olive oil
- 1/2 pound orzo, cooked al dente
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/4 cup drained capers
Fruit Frozen Yogurt Pops
By bridgetinma
1.Place all the ingredients in a blender and puree until smooth
- 1 Pint fruit
- 3 Tbsp Agave
- 1 7 oz. Containers Greek Yogurt (I used 2%, but you can use 0% or whole milk yogurt)
- 1/2 Cup Milk (I used vanilla rice milk)
Chicken Noodle Soup
By bridgetinma
Nutrition Facts Serving Size 353 g Amount Per Serving Calories 777 Calories from Fat 144 % Daily Value* Total Fat ...
- Extra-virgin olive oil, as needed
- 1 large onion, cut into 1/2-inch slices
- 4 ribs celery, cut into 1/2-inch dice
- 3 carrots, cut into 1/2-inch dice
- Kosher salt
- 2 cloves garlic, smashed
- 2 teaspoons crushed red pepper flakes
- 1 bunch thyme
- 3 pounds bone-in chicken legs and thighs, skin and excess fat removed
- Water, as needed
- 2 bay leaves
- 1 lemon, halved
- 1 teaspoon ground cinnamon
- 2 grates fresh nutmeg
- Freshly ground black pepper
- 2 cups small pasta, preferably small shells such as orecchiette, or orzo
- 1 (15-ounce) can white beans or chick peas
- 1 bunch cilantro, leaves coarsely chopped
Antipasti Chopped Salad
By bridgetinma
Claire Robinson
- 1 heart romaine, chopped into bite-sized pieces, about 6 cups
- 6 ounces fresh mozzarella, diced
- 1 (4-ounce) piece sweet or spicy salami, cut into 1/4-inch pieces
- 12 ounces jarred marinated artichokes, drained and chopped, liquid from the jar reserved
- 10 to 12 large fresh basil leaves, chopped
- Kosher salt and freshly cracked black pepper
Sweet Potato-Beet Hash
By bridgetinma
Preheat the oven to 400 degrees F
- 1 large sweet potato, peeled and cut into 1/4-inch dice
- 1 large fresh beet, peeled and cut into 1/4-inch dice
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper
- 1 slice bacon, cut into lardons
- 1 small onion, diced
Smooth White Grape Gazpacho
By bridgetinma
Claire Robinson
- 2 1/2 cups seedless white grapes, plus more finely chopped or sliced, for garnish
- 1 cup regular soy milk, chilled
- 1/2 cup blanched slivered almonds
- 2 scallions, white and green parts, chopped, plus more thinly sliced, for garnish
- 1 lime, juiced
- Kosher salt and freshly cracked black pepper
Slow cooker African Peanut Soup
By bridgetinma
Nutrition Facts Serving Size 576 g Amount Per Serving Calories 408 Calories from Fat 200 % Daily Value* Total Fat 2...
- 1 yellow onion, diced
- 2 green onions, chopped
- 2 red bell peppers, chopped
- 4 cloves minced garlic
- 1 28 oz can of crushed tomatoes, with liquid
- 8 cups vegetable broth
- 1/4 t black pepper
- 1/4 - 1/2 t chili powder
- 1/2 cup uncooked brown rice
- 1 cup peanut butter (to add later)
Vegetable Meatloaf with Balsamic Glaze
By bridgetinma
Preheat the oven to 425 degrees
- 2 tablespoons extra-virgin olive oil
- 1 small zucchini, finely diced
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 5 cloves garlic, smashed to a paste with coarse salt
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
- 1 large egg, lightly beaten
- 1 tablespoon finely chopped fresh thyme
- 1/4 cup chopped fresh parsley
- 1 1/2 pounds ground turkey (90 percent lean)
- 1 cup panko (coarse Japanese breadcrumbs)
- 1/2 cup freshly grated Romano or Parmesan cheese
- 3/4 cup ketchup
- 1/4 cup plus 2 tablespoons balsamic vinegar
Tomato Sandwich with Basil Mayonnaise
By bridgetinma
2005, Ina Garten, All Rights Reserved
- 1 cup good mayonnaise
- 10 to 15 basil leaves, chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon good olive oil
- 1 teaspoon minced garlic
- 2 slices country loaf bread
- 1 heirloom or Israeli tomato, sliced
Thai Chicken with Carrot-Ginger Salad
By bridgetinma
Preheat the oven to 450 degrees F
- 2 tablespoons unsalted butter, softened
- 3 garlic cloves; 2 chopped, 1 crushed
- 4 teaspoons Thai green curry paste (available in the international aisle)
- 4 teaspoons finely chopped peeled ginger
- Grated zest and juice of 3 limes
- 4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
- Kosher salt
- 1 tablespoon vegetable oil
- 1 pound carrots
- 2 tablespoons chopped fresh cilantro