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Recipes
Basic Quiche Recipe
By johnwhorfin
How to Make It Step 1 Preheat oven to 400°
- 1/2 1/2 package 1/2 (14.1-ounce) package refrigerated or frozen pie dough (such as Wholly Wholesome Organic Pie Dough)
- 3 3 3 large eggs
- 1/8 1/8 1/8 teaspoon ground nutmeg
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 1 to 2 1 to 2 2 tablespoons freshly chopped chives
- 1 1 1 teaspoon olive oil
- 1 1/2 1 1/2 1/2 cups sliced cremini mushrooms
- 3 3 3 slices center-cut bacon, cooked and crumbled
- 1/4 1/4 1/4 cup freshly grated Parmesan cheese
- 260 260
- 15g 15g
- 6.5g 6.5g
- 5.5g 5.5g
- 11.5g 11.5g
- 21g 21g
- 0g 0g
- 3g 3g
- 0g added sugars 0g
- 484mg 484mg
- 10% 10% DV
- 4% 4% DV
- 260 260
- 15g 15g
- 6.5g 6.5g
- 5.5g 5.5g
- 11.5g 11.5g
- 21g 21g
- 0g 0g
- 3g 3g
- 0g added sugars 0g
- 484mg 484mg
- 10% 10% DV
- 4% 4% DV
Tuscan Garlic Chicken
By johnwhorfin
Instructions Preheat oven to 350
- 3/4 cup all purpose flour
- 1/2 Tablespoon salt
- 1 teaspoon pepper
- 1/2 tsp dried basil
- 1/2 teaspoon dried oregano
- 4 boneless skinless chicken breasts
- 5 Tablespoons extra virgin olive oil, divided
- 1 Tablespoon finely minced garlic
- 1 red bell pepper, cut into thin strips or chopped
- 1/2 cup low sodium chicken broth
- 6 ounces fresh spinach
- 1/2 cup heavy cream
- 2 Tablespoons cornstarch
- 1 cup lowfat milk
- 1 cup freshly grated parmesan cheese
- 1 pound fettucini noodles
Creamed Corn, Spinach, and Tomato Stew
By johnwhorfin
Directions Step-By-Step 1 Mix all ingredients in to a large, deep pot
- Ingredients
- 2 can(s)
- campbells tomato soup- family size
- 4 c
- water
- 2 can(s)
- creamed corn
- 2 can(s)
- corn kernel
- 2 c
- spinach, chopped- fresh or frozen
- 2 c
- tomato, diced- fresh or canned
- 3 Tbsp
- chipotle chili powder (more or less to your taste)
- 1 can(s)
- tomato paste
- salt and pepper to taste
Spicy Sausage, Red Pepper and Broccoli Rabe Couscous
By johnwhorfin
In a large saucepot over medium heat, heat the olive oil
- 2 teaspoons olive oil
- 12 ounces fresh spicy sausage links, such as Mexican chorizo, halved and cut into 1/2-inch pieces
- 2 cloves garlic, chopped
- 2 1/2 cups chopped young, leafy broccoli rabe
- 1/2 cup chopped roasted red pepper
- 1 or 2 cup low-sodium chicken stock (check the couscous box for amount)
- 1 cup instant couscous
- Salt and freshly ground black pepper, to taste
Slow-Cooker Chicken Taco Soup
By johnwhorfin
How to Make It Combine broth, chicken, beans, tomatoes, corn, bell pepper, onion, chopped jalapeño, cumin, chi...
- 6 cups low-sodium chicken broth
- 4 boneless, skinless chicken breasts (about 2 lb.)
- 2 15-oz. 15-oz. cans black beans, drained and rinsed
- 1 15-oz. 15-oz. can diced fire-roasted tomatoes
- 10 ounces frozen corn
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 1 jalapeño, seeded and finely chopped, plus sliced for serving
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons fresh lime juice (from 2 limes)
- Shredded cheese, sour cream, and hot sauce, for serving
- Nutritional Information
- Calories 310
- Fat 4g
- 1 g
- Cholesterol 83mg
- Fiber 7g
- Protein 35g
- Carbohydrate 32g
- 1227 mg
- 5 g
- How to Make It
The Un-Composed (i.e., Best) Niçoise Salad
By johnwhorfin
1. For the Vinaigrette: Combine shallot, garlic, mustard, anchovies, vinegar, and water in a large bowl and whisk ...
- For the Vinaigrette:
- 1 small shallot, minced (about 2 tablespoons)
- 1 small clove garlic, minced (about 1/2 teaspoon)
- 2 teaspoons Dijon mustard
- 4 cured anchovy fillets, either oil-packed or fully cleaned and prepped salt-packed ones, minced (about 1 teaspoon)
- 3 tablespoons white wine vinegar
- 1 tablespoon water
- 3/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- For the Salad:
- 3/4 pound small waxy potatoes (about 4 potatoes), such as young Yukon Golds
- 1/2 medium onion
- 2 sprigs fresh thyme
- 4 medium cloves garlic
- 1/2 cup kosher salt, plus more for seasoning
- 1 pound string beans, preferably French haricots verts, trimmed
- 4 large eggs
- 1/2 pound ripe tomatoes, preferably a small variety or cherry tomatoes, halved, quartered, or cut into wedges (depending on size)
- 10 anchovy fillets, either oil-packed or fully cleaned and prepped salt-packed ones, cut into 1-inch lengths
- 1 (250-gram, about 8.5 ounces) can oil-packed bonito tuna, such as Ortiz, drained (optional; see note above)
- 3/4 cup pitted small black olives, such as Niçoise or Taggiasca, drained
- 2 tablespoons drained brined capers
- 20 torn fresh basil leaves
- 3 ounces (about 4 cups) lettuce greens, such as a good mesclun mix, arugula, mizuna, and/or butter lettuce
- Freshly ground black pepper
Lemon and Dill Quinoa Chicken Soup
By johnwhorfin
This bright, vegetable-laden chicken soup is a reminder of warm spring days to come, but comforting enough to sooth...
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onion
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 garlic cloves, sliced
- 5 cups unsalted chicken stock (such as Swanson)
- 1 cup (1/2-in.) diced red potatoes (about 2 medium)
- 1/4 cup uncooked quinoa
- 4 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)
- 1 cup diagonally cut sugar snap peas
- 1/2 cup chopped tomato
- 3 tablespoons chopped fresh dill
- 1 teaspoon grated lemon rind
Salt and Vinegar Home Fries
By johnwhorfin
Combine water, 1 cup vinegar, and 1 tablespoon salt in a large pot over medium-high
- 3 quarts water
- 1 cup, plus 2 tablespoons white vinegar, divided
- 1 tablespoons plus 2 teaspoons kosher salt, divided
- 2 pound russet potatoes
- 1 cup canola oil
- 1/4 cup finely chopped fresh chives
Sous Vide Duck Confit Recipe
By johnwhorfin
[Photograph: Emily Dryden] There are few preparations better suited to sous vide cooking than confit, a technique ...
- 4 duck legs
- Kosher salt and freshly ground black pepper
- 4 medium cloves garlic, minced
- 4 sprigs thyme
Chicken Marbella
By johnwhorfin
How to Make It Step 1 Preheat oven to 350°F
- 5 tablespoons extra-virgin olive oil, divided
- 1 /4 cup white wine vinegar
- 3 tablespoons drained capers
- 1 tablespoon chopped fresh oregano
- 1 tablespoon honey
- 3 /4 teaspoon kosher salt, divided
- 8 bone-in, skin-on chicken thighs (about 3 lb.), skin removed
- 3 /4 teaspoon black pepper, divided
- 16 medium garlic cloves, peeled
- 1 cup dry white wine
- 2 bay leaves
- 24 pitted Castelvetrano olives
- 1 cup dried pitted plums (prunes)
- 1 small orange or Meyer lemon, unpeeled, cut into 1/2-inch slices
- Nutritional Information
- Calories 339
- Fat 18g
- Satfat 3g
- Unsatfat 13g
- Protein 22g
- Carbohydrate 19g
- Fiber 2g
- Sugars 11g
- Added sugars 2g
- Sodium 563mg
- Calcium 4% DV
- Potassium 9% DV