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Recipes
Crispy Quinoa Cakes
By LEP04
Preheat oven to 400°F. Line a large baking sheet with parchment paper
- 1 1/2 cups cooked quinoa
- 2 tablespoons ground flax + 6 tablespoons water
- 1 cup destemmed and finely chopped kale
- 1/2 cup rolled oats, ground into a flour (use certified gluten-free if necessary)
- 1/2 cup finely grated sweet potato
- 1/4 cup finely chopped oil-packed sun-dried tomatoes
- 1/4 cup sunflower seeds
- 1/4 cup fresh basil leaves, finely chopped
- 2 tablespoons finely diced onion
- 1 clove garlic, minced
- 1 tablespoon runny tahini paste
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons red or white wine vinegar
- 1/2 teaspoon fine grain sea salt, or to taste
- 3 tablespoons gluten-free all-purpose flour (I used King Arthur) or regular all-purpose flour
- red pepper flakes, to taste
Roasted Tomato, Arugula and Mozzarella Salad
By LEP04
Preheat the oven to 450 degrees F
- 4 plum tomatoes, cut in 1/2 and seeded
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 (5-ounce) box baby arugula
- 1 (8-ounce) package baby mozzarella balls, drained
- 1/4 cup chiffonade basil leaves
- Balsamic vinegar
Chicken Chili
By LEP04
Heat the oil in a large stockpot over medium high heat
- 2 tablespoons olive oil
- 1/2 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 poblano peppers, seeded and chopped
- 1/2 cups white sweet potatoes, peeled and diced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1 1/2 cups zucchini, diced
- 1 cup dry white wine
- 4 cups chicken stock
- 2 cups shredded left over chicken (the more the better...I boil 2 chicken breasts)
- 1 cup salsa
- 1/2 cup raw cashew butter
- 1 tablespoon fresh lime juice (I don't use this)
Chicken with 40 Cloves of Garlic
By LEP04
Combine fir st 4 ingredients in a a 4-quart casserole
- 2 1/2 cups chopped onion
- 1 teaspoon dried tarragon
- 6 parsley sprigs
- 4 celery stalks, each cut into 3 pieces
- 8 chicken thighs, skinned (about 2 3/4 pounds)
- 8 chicken drumsticks, skinned (about 1 3/4 pounds)
- 1/2 cup dry vermouth
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- dash of ground nutmeg
- 40 unpeeled garlic cloves (about 4 heads)
- fresh tarragon (optional)
- french bread (optional)
Penne with Roasted Vegetables and Prosciutto
By LEP04
Recipe courtesy Giada De Laurentiis
- Salt
- 1 pound penne pasta
- Vegetable oil cooking spray
- 2 large zucchini, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
- 3 medium summer squash, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
- 1/2 small cauliflower, cut into 1/2-inch pieces (about 2 cups)
- 2 medium carrots, diced into 1/2-inch pieces
- 2 cloves garlic, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey or agave
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces thinly sliced prosciutto, coarsely chopped
- 3/4 cup grated Parmesan
Baklava
By LEP04
Preheat oven to 350 degrees F(175 degrees C)
- 1 (16 ounce) package phyllo dough
- 1 pound chopped nuts
- 1 cup butter
- 1 teaspoon ground cinnamon
- 1 cup water
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 cup honey
Raw vegan chicken salad recipe
By LEP04
1. Throw everything in a food processor
- 1/4 cup sunflower seeds
- 1 cup cashews
- 1 cup pecans
- 1 cucumber (peel first if your skin is tough) (cut into chunks)
- 1 small red onion
- 1/2 of an apple (cut into chunks)
- 1 celery stalk (cut into chunks) or 1/2 cup carrots
- 1 teaspoon fresh or dried dill
- 1 tablespoon lemon juice
- 1 pinch sea salt
Roasted Tomato Basil Soup
By LEP04
Preheat the oven to 400 degrees F
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 cup plus 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions (2 onions)
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter (substitute vegan)
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) canned plum tomatoes, with their juice
- 4 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves
- 1 quart chicken stock or water (I use vegan chicken broth)
White Sangria
By LEP04
This sangria takes five to 10 minutes to assemble in a large pitcher
- 3 tablespoons sugar
- 3 shots Calvados or other apple liquor
- 1 lime, sliced
- 1 lemon, sliced
- 2 ripe peaches, cut into wedges
- 3 ripe green apples seeded and cut into wedges
- 1 bottle white Rioja Spanish wine or other dry white wine
- 1 pint raspberries
- Sparkling soda water, for topping off glasses of sangria at table
Pea Pesto Crostini
By LEP04
Recipe courtesy Giada De Laurentiis
- 1 (10-ounce) package frozen peas, defrosted
- 1 garlic clove
- 1/2 cup grated Parmesan
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/3 cup olive oil
- 8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note
- 1/3 cup olive oil
- 8 cherry tomatoes, halved or 1 small tomato, diced