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Recipes
Broken Lasagna With Zucchini-Tomato Sauce
By bridgetinma
Recipe courtesy Food Network Magazine
- Kosher salt
- 2 large zucchini (about 1 3/4 pounds), coarsely grated
- 12 ounces lasagna noodles (not no-boil), broken into bite-size pieces
- 3 tablespoons unsalted butter
- 2 cups cherry tomatoes (1 cup whole, 1 cup halved)
- 1/2 teaspoon finely grated lemon zest
- Freshly ground pepper
- 1/2 cup grated parmesan cheese, plus more for topping
- 1 small bunch chives, cut into 1-inch pieces
Shoyu Chicken
By bridgetinma
Aida Mollenkamp
- 5 1/2 to 6 pounds chicken thighs
- 5 cups low-sodium chicken broth
- 2 cups low-sodium soy sauce
- 1 cup packed light brown sugar
- 3/4 cup mirin
- 8 medium garlic cloves, smashed and peeled
- 4-inch piece ginger, sliced 1/2-inch thick and smashed
- 1 teaspoon freshly ground black pepper
- 5 tablespoons cornstarch dissolved in 5 tablespoons water
- Thinly sliced green onions, for garnish
Shrimp and Snow Pea Salad
By bridgetinma
Bring a large saucepan of water with a steamer basket to a boil
- 12 ounces snow peas
- 1 1/4 pounds medium shrimp, peeled and deveined
- 6 radishes, thinly sliced into half-moons
- 4 scallions, thinly sliced
- 1/3 cup rice vinegar
- 1 tablespoon canola oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- Salt
- 2 tablespoons toasted sesame seeds
Mushroom and Spinach Korma
By bridgetinma
Calories 439 Fat 11g Cholesterol 0 mg Sodium 580 mg Carbohydrate 75 g Fiber 9 g Protein 14 g
- 1 1/4 cups basmati rice
- 1 medium red onion, chopped
- 1 2-inch piece ginger, peeled and roughly chopped
- 1 plum tomato, chopped
- 1 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- Kosher salt
- 2 tablespoons vegetable oil
- 1 pound mixed mushrooms, sliced
- 8 ounces baby spinach (about 8 cups)
- 1 15 ounce can chickpeas, drained and rinsed
- 1/2 cup light coconut milk
Waffle
By bridgetinma
Preheat waffle iron according to manufacturer's directions
- 4 3/4 ounces all-purpose flour, approximately 1 cup
- 4 3/4 ounces whole-wheat flour, approximately 1 cup
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 3 whole eggs, beaten
- 2 ounces unsalted butter, melted
- 16 ounces buttermilk, room temperature
- Vegetable spray, for waffle iron
Tabbouleh-Style Barley Salad
By bridgetinma
Serving 1.5 cups Calories - 206 Total Fat 1 gram Sodium - 313 mg Carb - 46 grams Sugar - 4 grams Fiber - 10 g
- 1 teaspoon grated lemon zest
- 3 tablespoons lemon juice
- 2 tablespoons thinly sliced fresh mint
- 1 garlic clove, minced
- 1/8 teaspoon black pepper
- 1 pound tomatoes, seeded and diced
- 1 cup pearl barley
- 1/2 cup chopped flat-leaf parsley
- 2 scallions, thinly sliced
Mini Bacon Cheesecakes
By bridgetinma
Make the bacon: Preheat the oven to 350 degrees F
- 4 strips bacon, cut into 1-inch pieces
- 3 tablespoons sugar
- 12 chocolate wafer cookies
- 2 tablespoons unsalted butter, melted
- Pinch of salt
- 1 8-ounce package cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 large egg
The Chewy
By bridgetinma
Heat oven to 375 degrees F
- 2 sticks unsalted butter
- 2 1/4 cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/4 cup sugar
- 1 1/4 cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Peasant Pasta
By bridgetinma
Heat a large, deep skillet over medium high heat
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed
- 1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed
- 3 to 4 cloves garlic, chopped, optional
- 1/2 cup chicken or vegetable broth
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup heavy cream
- Salt and freshly ground black pepper
- 1 cup frozen green peas
- 24 leaves fresh basil, torn or thinly sliced
- 1 pound penne rigate pasta, cooked to al dente
Saffron Rice
By bridgetinma
Take one pinch of saffron threads and put them in a spice mortar
- 2 pinches good quality saffron threads (spice)
- 1 tbsp extra virgin olive oil
- 1 small yellow onion, minced (about 1/2 cup)
- 2 cups white basmati rice
- 3 3/4 cups chicken stock, or substitute water + extra pinch of salt
- 1 tsp salt