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Recipes
Peanut Butter Banana Smoothie
By rperlowitz
Purée all ingredients in a blender until smooth
- 1/2 cup low-fat plain or vanilla yogurt
- 1 medium banana, quartered
- 2 tablespoons peanut butter
- 1 1/2 tablespoons honey
- 1/4 cup ice cubes
- 1/2 cup non-fat milk
Flank Steak Skewers
By rperlowitz
Cuisine at Home - August 2007
- 1 1/2 lb flank steak
- Chimicurri Rojo marinade
Bittersweet Chocolate Mousse
By rperlowitz
use with cinnamon tortilla crisp or on own
- 1/2 c. whole milk
- 2 large egg yolks
- 4 T. sugar
- 6 oz. bittersweet or semisweet chocolate
- 1 t. vanilla
- 4 large egg whites
- pinch of salt
Buffalo Chicken Lettuce Wraps
By rperlowitz
For the salsa: Combine all ingredients in a medium bowl
- 2 green onions, chopped
- 1/4 cup sweet marinated peppers, chopped (recommended: Peppadew)
- 1 tomato, diced
- 1/4 cup pickled jalapenos, chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 cup blue cheese
- 2 lemons, juiced
- 1 lemon, zested
- 1 lime, zested
- 1 tablespoon chopped garlic
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1/4 cup mild hot sauce
- 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
- 1 cup flour
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 tablespoon pepper
- Olive oil, for frying
- 16 Bibb lettuce leaves, washed, dried, and separated
Pasta with Mushrooms and Artichoks
By rperlowitz
Place the olive oil in a large, heavy skillet over medium-high heat
- 3 tablespoons olive oil 1 small onion, finely chopped
- 1 pound mushrooms, trimmed, cleaned and finely chopped
- 1 teaspoon kosher salt, plus 3/4 teaspoon
- 1 cup dry Marsala wine
- 1 pound thimble pasta
- 1/2 pound frozen artichoke hearts, thawed
- 3/4 cup grated Parmesan
- 1/2 cup cream
- 1/2 cup chopped fresh flat-leaf parsley
- 1 teaspoon freshly ground black pepper
Strawberry Banana Chocolate Chip Baked Oatmeal
By rperlowitz
Serving size: 1/9 of recipe Calories: 195
- •1 cup mashed banana
- •2 eggs
- •1 ½ cups Almond Breeze unsweetened vanilla almondmilk
- •2 tablespoons melted and cooled coconut oil, melted butter or melted ghee
- •1 teaspoon vanilla extract
- •2 ½ cups old fashioned rolled oats, gluten free if desired
- •1 teaspoon baking powder
- •½ teaspoon cinnamon
- •¼ teaspoon salt
- •¾ cup diced strawberries
- •⅓ cup mini chocolate chips, dairy free if desired
Cast Iron Skillet Potato Cake
By rperlowitz
Directions The thing about trying to cook meals on a budget, they often end up making me feel like I didn't make a...
- 1 to 1 1/2 sticks unsalted butter
- 6 large Idaho baker potatoes, washed and peeled
- Kosher salt
- 2 teaspoons dried thyme
Parker House Rolls (Easy)
By rperlowitz
Combine the warm water, sugar and yeast together in a glass measuring cup and let yeast ferment until foamy, about ...
- 1 cup warm water (about 110 degrees F)
- 2 tablespoons sugar
- 1 package active dry yeast
- 2 cups all-purpose flour, plus more for kneading
- 1 teaspoon salt
- 2 large eggs
- 1 large egg yolk
- 2 tablespoons melted butter
- 1 1/2 teaspoons kosher
Catfish - Fresh Thyme, Garlic and Lemon Broiled with Bread Crumbs
By rperlowitz
Recipe courtesy Emeril Lagasse
- 4 (6 to 8-ounce) catfish fillets
- 2 teaspoons Essence, recipe follows
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon minced garlic
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon fresh thyme leaves
- 1 lemon, juiced
- 1/4 cup fresh bread crumbs
- 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
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
Potato Baskets with Eggs
By rperlowitz
Special equipment: jumbo sized 6-cup muffin tin Heat the oven to 350 degrees F
- 3 large russet potatoes, peeled
- 1/2 stick unsalted butter, melted
- Kosher salt and freshly cracked black pepper
- Nonstick cooking spray
- 6 slices prosciutto, about 2 1/2 ounces, chopped
- 2 tablespoons maple syrup
- 6 eggs
- 3/4 cup shredded provolone