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Recipes
Chipotle Smashed Sweet Potatoes
By danand
Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than...
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons unsalted butter
- 1 whole canned chipotle pepper in adobo sauce, chopped
- 1 teaspoon adobo sauce from can of peppers
- 1/2 teaspoon salt
Green Chipotle Chile Verde
By danand
Brown pork in dutch oven with olive oil and drain juices into another pan
- 3 lbs. pork roast, shredded
- 1 cup water
- 2 Tbsp. cornstarch or flour
- 7-8 Tomatillos
- 1 spanish (or red) onion, chopped
- 5 garlic cloves
- 1 bunch fresh cilantro
- 1/2 cup each fresh basil and fresh mint
- 1 tsp. celery salt
- 1 Tbsp. oregano
- 1 Tbsp. cumin
- 1/2 Tbsp. chili powder
- 5 fresh green chiles, roasted, skinned, seeded & chopped
- 2-4 Tbsp. chipotle puree (to desired heat)
- 1 6oz can tomato paste
- 64 oz. chicken broth
- salt and pepper to taste
Pork Tenderloin with Burgundy Peppercorn Sauce
By danand
To prepare the tenderloin: Preheat oven to 425 degrees
- 1 * 1 (about 1 lb.) pork tenderlion
- 2 * 2 Tbsp. olive oil (separated)
- 1 * 1 cup finely chopped shallots or onion
- 3 * 3 cloves garlic, minced
- 1/4 * 1/4 cup freshly-cracked black peppercorns (preferably coarsely ground)
- 1/2 * 1/2 cup red wine
- 2 * 2 cups beef broth
- 1/2 * 1/2 cup heavy cream
- 1/2 * 1/2 cup parsley
Crackin' crab briks with couscous salad & salsa
By danand
This recipe is from Jamie's 15-Minute Meals
- For The Briks
- 1-2 preserved lemons
- 2 spring onions
- 1/2 a bunch of fresh coriander
- 400 g pot-caught crabmeat (a mixture of brown & white meat), from sustainable sources
- 2 teaspoons harissa, plus extra to serve
- 4 large sheets of filo pastry (from a 270g pack)
- olive oil
- For The Salad
- 1/2 teaspoon caraway seeds
- 1/2 a mug (150g) couscous
- 2 teaspoons sun-dried tomato purée
- 1/2 a bulb of fennel
- 1/2 a bunch of fresh mint
- 1 lemon
- extra virgin olive oil
- 1 pomegranate
- For The Salsa
- 1 large ripe tomato
- 1 thumb-sized piece of ginger
- 1/2 a lemon
- To Serve
- fat-free natural yoghurt
Basil and Lemon Shrimp
By danand
In a shallow, non-porous dish or bowl, mix together olive oil and melted butter
- 2 1/2 tablespoons olive oil
- 1/4 cup butter, melted
- 1 1/2 lemons, juiced
- 3 tablespoons Dijon mustard (such as Grey Poupon Country Mustard™)
- 1/2 cup minced fresh basil leaves
- 3 cloves garlic, minced
- salt to taste
- white pepper
- 3 pounds fresh shrimp, peeled and deveined
- skewers
Red Bliss Potato Salad with Blue Cheese, Bacon, and Chives
By danand
1.Place potatoes and the salt in a medium saucepan
- 1 1/2 pounds Red Bliss potatoes
- 3 tablespoons coarse salt
- 1 1/2 ounces Danish blue cheese, plus more for garnish
- 1/2 cup buttermilk
- 1 teaspoon red-wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon minced fresh chives, plus 1 teaspoon for garnish
- 8 bacon strips, cooked until crisp and crumbled
Baked Chilean Sea Bass With Tomatillo Sauce
By danand
Remove husks from tomatillos, then wash under running water
- 1 pound tomatillos
- 2 cups water
- Nonstick cooking spray
- 1 garlic clove minced
- 1/4 onion chopped
- 1 serrano chile minced
- 2 teaspoons oil
- 1 teaspoon salt
- 2 teaspoons lime juice
- 4 Chilean sea bass filets, 1" thick (4 oz ea)
- 1/4 cup low-fat sour cream
- Chopped cilantro for garnish
Enchilada Sauce
By danand
Heat oil in a large saucepan over medium-high high heat
- 1 tablespoon vegetable oil
- 1 cup diced onion
- 3 tablespoons chopped garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 3 tablespoons all-purpose flour
- 5 tablespoons hot chili powder
- 4 1/2 cups chicken broth
- 1/2 (1 ounce) square semisweet chocolate
Grilled Lamb Chops and Mint Chimichurri
By danand
1. Combine mint, parsley, oil, broth, vinegar, shallots, red pepper, garlic, 1/4 teaspoon salt, and 1/4 teaspoo...
- 1 1/2 cups fresh mint
- 1/2 cup fresh flat-leaf parsley
- 2 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons fat-free, lower-sodium chicken broth
- 1 1/2 tablespoons white vinegar
- 2 teaspoons minced shallots
- 1/8 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 8 (4-ounce) lamb loin chops, trimmed
- Cooking spray
Roasted Garlic
By danand
Prepare barbecue (medium-high heat)
- 4 large heads of garlic
- 3 cups assorted pitted olives (such as Kalamata, Greek, and Niçoise)
- 2 tablespoons coriander seeds, coarsely crushed in plastic bag
- 1 1/2 teaspoons dried crushed red pepper
- 6 tablespoons olive oil
- 1 baguette, cut on slight diagonal into 1/3-inch-thick slices
- 1 8-ounce log soft fresh goat cheese
- Fresh rosemary sprigs (for garnish)