Cweeks' profile page
Recipes
Toasted Sweet & Hot Walnut Fruit Salad
By cweeks
Nutrients per 1-cup serving walnut fruit salad: Calories: 120, Total Fat: 5 g, Sat
- 1 pint strawberries, halved
- 1 6-oz pkg raspberries
- 1 mango, chopped
- 2 kiwis, sliced
- 2 nectarines, chopped
- 1 tbsp raw honey
- 3/4 tsp cayenne pepper
- 1/2 cup walnuts, chopped
Grilled Lamb Chops
By cweeks
Recipe courtesy Giada De Laurentiis
- 2 large garlic cloves, crushed
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- Pinch cayenne pepper
- Coarse sea salt
- 2 tablespoons extra-virgin olive oil
- 6 lamb chops, about 3/4-inch thick
Roasted Beets and Sauteed Beet Greens
By cweeks
Preheat the oven to 350 degrees (175 degrees C)
- 1 bunch beets with
- greens
- 1/4 cup olive oil, divided
- 2 cloves garlic, minced
- 2 tablespoons chopped onion (optional)
- salt and pepper to taste
- 1 tablespoon red wine vinegar (optional)
Caesar Salad with Pancetta
By cweeks
Preheat the oven to 400 degrees F
- 3/4 pound pancetta, sliced 1/2-inch thick
- 2 pints cherry tomatoes
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 2 large heads romaine lettuce
- 1 cup freshly grated Parmesan
- 1 extra-large egg yolk at room temperature*
- 2 teaspoons Dijon mustard
- 2 large cloves garlic, chopped
- 8 to 10 anchovy fillets (optional)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups good mild olive oil
- 1/2 cup freshly grated Parmesan cheese
Chowder - Ragland Road
By cweeks
Heat a large pan over medium heat
- 1 oz (1/4 stick) butter
- 1 small onion, diced
- 1 leek, diced
- 1 small carrot, diced
- 1 potato, cubed
- 2 oz smoked salmon slices, cut into julienne
- 1/2 cup dry white wine
- 2 cups fennel scented fish stock or water (recipe below Recipe below
- 8 ounces mixed fresh fish fillets , skinned and cut into bite size pieces (such as cod, haddock, hake, and salmon)
- 6 ounces raw prawns (Dublin Bay if you can get them) and mussels, scrubbed clean
- 1 1/4 tablespoons chopped fresh flat- leaf parsley
- 3/4 cup cream
- salt and freshly ground black pepper
- Fennel Scented Fish Stock
- Makes 2 liters
- 1 onion, chopped
- 1 leek, chopped
- 1 celery stick, chopped
- 2 garlic cloves, not peeled
- 1/2 cup olive oil
- 3 pounds white fish bones and head, well rinsed and roughly chopped
- 2 each fresh flat leaf parsley and thyme sprigs tied together with string
- 1 1/3 cups white wine
- 1/2 lemon, sliced
- 1/4 teaspoon white peppercorns
- 3 fresh fennel sprigs
Pizza Dough
By cweeks
Dissolve yeast in water, Stir in honey and let stand until the liquid begins to bubble, 3-5 minutes; stir in 1 Tbs
- Dissolve:
- 1 tsp. active dry yeast
- 1 tsp. honey
- 1/2 cup warm water (about 105°F)
- 1 Tbsp Olive Oil
- Pulse:
- 1 1/2 cup flour
- 1 tsp. kosher salt
Rustic Genovese Basil Pesto Pasta
By cweeks
Nutrients per serving (4 oz pasta and 1 oz pesto): Calories: 460, Total Fat: 14 g, Sat
- Basil Pesto
- 4 cups loosely packed fresh basil leaves
- 3 to 4 tbsp extra-virgin olive oil (or as needed)
- 2 to 3 cloves garlic, peeled and sliced thin
- 2 tbsp pine nuts, lightly toasted
- 2 tbsp (heaping full) Fontinella cheese or low-fat Parmesan cheese, grated
- Kosher salt, to taste
- Pasta
- 1 cup cherry tomatoes, halved
- 10 thyme sprigs
- Kosher salt and finely ground black pepper, to taste
- 1 1/2 tbsp extra-virgin olive oil
- 1 small Russet potato, peeled
- 1 cup green beans, sliced
- 1/4-inch on the bias 12-oz whole-wheat pasta (Machamer recommends tagliatelle or fettuccine)
Arugula and Prosciutto Pizza
By cweeks
Prepare oven to 450°F. Using a rolling pin, gently roll out or stretch the dough into a round
- 1 recipefood processor pizza dough (see related recipe at right)
- All-purpose flour for dusting
- 1/2 red onion, thinly sliced
- 1 Cup fresh mozzarella cheese, cubed
- 1 1/2 Cups arugula
- 2 tsp. extra-virgin olive oil
- 1 minced glove of garlic
- 1 tsp. balsamic vinegar
- Salt and freshly ground pepper, to taste
- 3 oz. thinly sliced prosciutto (about 4 large slices)
- 1 oz. Parmigiano-Reggiano cheese, shaved with a vegetable peeler
Brown Butter and Balsamic Ravioli
By cweeks
Directions Bring a large pot of water to a boil for ravioli
- 1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
- 3 tablespoons butter, cut into small pieces
- 2 tablespoons balsamic vinegar
- 2 handfuls grated Parmigiano-Reggiano
- Fresh Parsley
- Salt and pepper
Buffalicious Shrimp
By cweeks
Preheat oven to 375 degrees
- Shrimp
- 2 tbsp. whole-wheat flour
- Dash each salt, garlic powder, and onion powder
- 8 oz. raw large shrimp (about 14 shrimp), peeled, tails removed, and deveined
- 2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
- Sauce
- 1 1/2 tbsp. Frank's RedHot Original Cayenne Pepper Sauce
- 1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
- Dash garlic powder