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Recipes
Grilled Summer Squash
By amaliana
Preheat a grill to medium-high
- 1 1/2 pounds summer squash
- 1 sliced onion
- olive oil
- salt and pepper
- 1 lemon
- chopped parsley
- chopped mint
- shaved ricotta salata
Shrimp and Broccoli Scampi- Cooking Light
By amaliana
Cooking Light- January/February 2014 Don't skip the cornstarch mixture here- it helps the garlicky sauce cling to t...
- 8 ounces uncooked thin spaghetti
- 12 ounces broccoli florets
- Cooking spray
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon butter
- 2 teaspoons canola oil
- 10 garlic cloves, minced
- 3/4 cup unsalted chicken stock (such as Swanson)
- 1 tablespoon water
- 2 teaspoons cornstarch
- 1/4 cup finely chopped parsley
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1 ounce Parmesan cheese, shaved or grated (about 1/4 cup)
Savory Broccoli- Weight Watchers Magazine
By amaliana
Serves 4 Per serving(3/4 cup) PointsPlus Value-2
- 2 teaspoons oil
- 4 drained and chopped oil-packed anchovies
- 2 teaspoons chopped garlic
- 1 (12-ounce) bag fresh broccoli florets
- 1/2 cup canned crushed tomatoes
- 1 teaspoon lemon zest
Pork and Clams-Emeril Live
By amaliana
Going Home- Fall River Style
- 1/4 cup Portuguese olive oil
- 2 pounds pork loin, boneless and diced into 1-inch cubes
- Essence
- 2 cups chopped onions
- 2 bay leaves, crumbled
- Pinch of crushed red pepper
- 2 tablespoons chopped garlic
- 2 tablespoons tomato paste
- 2 cups dry white wine
- 2 dozen, little neck clams, scrubbed and purged
- Salt and pepper
- 1/2 cup chopped parsley
Bras Codfish (Bacalhau)- Chef Frank Terranova-NBC 10
By amaliana
1. Soak codfish overnight and drain water at least twice
- 4 ounces of hydrated cod finely shredded
- 1 small potato cut into small match stick size
- 3 eggs
- 1/4 cup thinly sliced onion
- 1 clove garlic
- 2 bay leaves
- 1 tablespoon chopped parsley
- 5 olives
- Salt and Pepper to taste
- 2 tablespoons olive oil
WW Greek Salad With Feta and Artichokes -4 PointsPlus Value
By amaliana
FYI Make this satisfying main-dish salad by adding rinsed and drained canned cannelloni beans; a 1/2 cup sprinkled
- 1 galic clove, halved
- 1 teaspoon grated lemon zest
- 3 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups sliced romaine lettuce
- 2 cups baby arugula leaves
- 1 (14-ounce) can quartered artichoke hearts in water, drained
- 1 large Kirby cucumber, a halved lengthwise. And sliced
- 1 small yellow or red bell pepper, quartered and sliced
- 1 cup grape to,atones, a halved
- 1/4 cup sliced red onion
- 6 pitted kalamata olives, cut in slivers
- 1/2 cup crumbled fat-free feta cheese
Old Bay Deviled Eggs
By amaliana
1. In a large pot, cover eggs with cold water by 2 inches and bring to a boil over high
- 6 large eggs
- 2 tablespoons mayonnaise
- 1/2 celery stalk, finely chopped(1/3 cup), plus 12 leaves for serving
- 1 teaspoon Old Bay Seasoning
- 1/2 teaspoon spicy brown mustard
- 2 to 3 tablespoons milk
- ground pepper
Black Bean and Tomato Quinoa
By amaliana
Whisk together lime zest and juice, oil, sugar, salt and black pepper in a large bowl
- 2 teaspoons lime or lemon zest
- 2 tablespoons lime or lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon sugar
- 1 cup quinoa
- 1 can black beans, rinsed and drained
- 2 tomatoes, diced
- 4 scallions, chopped
- 1/3 cup cilantro, shopped
Swiss Cheese and Spinach Fondue-The Providence Journal-12/28/11
By amaliana
Cook the spinach according to package directions
- 1 (10-ounce) package frozen chopped spinach, thawed
- 1 cup half-and-half
- 1/2 cup vegetable stock
- 2 teaspoons fresh thyme or 1/2 teaspoon dried
- Pinch of freshly grated nutmeg
- 1 pound(4 cups) Emmenthal or Jarlsberg cheese, coarsely grated
- 1 tablespoon cornstarch
- Salt and freshly ground black pepper to taste
Quinoa Black Bean Veggie Burger- East Providence Post- 2/6/13
By amaliana
Preheat oven to 375 F Saute onions over low heat with olive oil until transparent
- 2 tablespoons olive oil
- 1/4 onion, chopped
- 8 ounces mushrooms, finely chopped
- 2 cups water
- 1 vegetable bouillon cube
- 1 cup quinoa
- 2.5 cups plain instant quick oats
- 14 ounces canned black beans, drained and rinsed
- 2 egg whites
- 8 ounces salsa