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Recipes
Classic Italian Turkey Meatballs
By rperlowitz
Preheat the oven to 400 degrees F
- 1 cup plain breadcrumbs
- 1/2 cup finely grated Parmesan, plus more for serving
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup whole milk, at room temperature
- 1 tablespoon ketchup, optional
- 1 tablespoon tomato paste
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, at room temperature
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 pound ground dark turkey meat
- 1 pound spicy Italian turkey sausage links, casings removed
- Extra-virgin olive oil, for drizzling
- 1/4 cup extra-virgin olive oil
- 3 large cloves garlic, smashed and peeled
- 1 large onion, finely chopped 1 teaspoon kosher salt, plus more to season
- 1/2 teaspoon freshly ground black pepper, plus more to season
- 3/4 cup chopped fresh basil
- 2 teaspoons finely ground fennel seeds
- 2 teaspoons dried oregano
- Two 28-ounce cans crushed tomatoes
- 1/2 cup low-sodium chicken broth, optional
Garlic Rubbed Roasted Cabbage Steaks
By rperlowitz
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray
- 2 lb head of organic green cabbage, cut into 1″ thick slices
- 1.5 tablespoons olive oil
- 2 to 3 large garlic cloves, smashed
- kosher salt
- freshly ground black pepper
- spray olive oil OR non-stick cooking spray
Herb Yogurt Chicken
By rperlowitz
Directions For the marinade: In a medium sized bowl, mix together all marinade ingredients
- 4 tablespoons extra-virgin olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
- Salt and pepper
- 2 boneless chicken breasts with skin, rinsed, patted dry
- 2 cups spinach leaves, washed and dried, optional
- 1/2 cucumber (about 1/2 cup), peeled and seeded
- 1 lemon, juiced
- Pinch freshly ground black pepper
- 1 tablespoon garlic
- 1 cup yogurt
- Pinch salt
- 1 tablespoon freshly chopped dill leaves
Bisquick Shortcakes (Biscuits)
By rperlowitz
*Heat* oven to 400 *Stir* Bisquick mix, milk, sugar and butter until soft dough forms *Drop* 6 large spoonfuls onto
- 2 1/3 c. Bisquick
- 1/2 c. Milk
- 3 T. Sugar
- 3 T. butter - melted
Falafel Sandwich
By rperlowitz
Directions Heat a grill pan until hot
- 2 cups dried chick peas, soaked in water overnight
- 2 tablespoons freshly chopped cilantro leaves
- 2 tablespoons freshly chopped parsley leaves
- 1 small onion, roughly chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 tablespoon minced garlic
- 1 lemon, juiced
- Pinch salt and freshly ground black pepper
- Chick pea flour, if needed
- 3 tablespoons grapeseed oil, for searing
- 4 Mediterranean flatbreads, no pockets
- Arugula, for garnish
- Cherry tomatoes, halved, for garnish
- Red onion, sliced thin, for garnish
- Smokey Tahini Sauce, for garnish, recipe follows
- 1/2 cup tahini paste
- 2 tablespoons extra-virgin olive oil
- 1/4 cup water
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 tablespoon freshly chopped parsley leaves
- 2 teaspoons smoked paprika
- 1 teaspoon salt
Chocolate Peanut Butter Crispies
By rperlowitz
Place the cereal in a bowl
- Ingredients
- 4 cups crisped chocolate rice cereal
- 1/2 cup brown sugar
- 1/2 cup light or dark corn syrup
- 1/2 cup creamy or crunchy peanut butter
- Equipment: Mini-muffin tins
Beef Sliders for a Crowd
By rperlowitz
Directions Special equipment: a 10-by-15-inch rimmed baking sheet Preheat the oven to 425 degrees F
- 1 medium onion
- 1 1/2 pounds 90/10 ground beef
- 1 large egg
- 1/4 cup plain breadcrumbs
- Kosher salt
- 2 teaspoons vegetable oil
- Freshly ground black pepper
- 6 slices American cheese, quartered
- 24 thin plum tomato slices (from 2 to 3 tomatoes)
- 24 dill pickle slices
- 24 mini potato buns
- 4 large iceberg lettuce leaves, cut into 24 even pieces
- Ketchup and yellow mustard, for serving
Cinnamon Sugar Tortilla Crips
By rperlowitz
use with mousse to dip into
- 1 stick butter - spreadable
- 4 T. sugar
- 4 t. cinnamon
- 6 tortillas
Rocky Road Brownie Bites
By rperlowitz
Preheat oven to 350 degrees F
- 1/2 cup butter
- 4 ounces unsweetened chocolate, chopped
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup blanched almonds, chopped or slivered almonds
- 24 mini-marshmallows
- Equipment: Mini-muffin tin or regular
Crab Cake with Remoulade
By rperlowitz
Crab Cake with Remoulade
- Crab cakes:
- 1 pound jumbo lump crabmeat, shell pieces removed
- 2 tablespoons finely chopped green bell pepper $
- 1 1/2 tablespoons canola mayonnaise $
- 1/4 teaspoon black pepper $
- 2 green onions, finely chopped $
- 1 large egg, lightly beaten $
- 1 cup panko, divided
- 2 tablespoons canola oil, divided $
- Remoulade:
- 1/4 cup canola mayonnaise $
- 2 teaspoons minced shallots
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh parsley
- 1 1/2 teaspoons Dijon mustard $
- 3/4 teaspoon capers, chopped
- 3/4 teaspoon white wine vinegar $
- 1/4 teaspoon ground red pepper