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Recipes
Crustless spinach quiche
By LEP04
Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450 degrees F
- Extra-virgin olive oil, for greasing and drizzling
- 4 ounces smoked gouda cheese, cut into 4 pieces
- 1 10-ounce package frozen spinach, thawed and squeezed dry
- 2 large eggs plus 2 egg whites
- 1 15-ounce container part-skim ricotta cheese
- 2 tablespoons all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- 6 to 8 scallions, chopped
- 1 tablespoon grated parmesan cheese
- 1 teaspoon paprika
- 2 heads endive, sliced lengthwise
- 2 tablespoons chopped walnuts
Baked Shrimp Scampi
By LEP04
Preheat the oven to 425 degrees F
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo
By LEP04
Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish
- 1 pound tilapia fillets, cut into chunks
- 1/2 cup fresh lime juice
- 1/3 cup fresh lime juice
- 2 tablespoons honey
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1/2 cup mayonnaise
- 2 chipotle chilies in adobo sauce
- 1 tablespoon adobo sauce from chipotle peppers
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/3 cup all-purpose flour
- 2 eggs, lightly beaten
- 2 cups panko crumbs
- salt and ground black pepper to taste
- 1 cup vegetable oil for frying
- 2 cups 3 color coleslaw blend
- 1 cup minced fresh cilantro leaves
- 8 (7 inch) flour tortillas, warmed
Holiday Soup for the Soul
By LEP04
Heat the oil in a large soup pot
- 1 large carrot, peeled and chopped
- 1/2 cup red quinoa, uncooked
- 1 tbsp extra virgin olive oil
- 1 medium sweet onion, finely chopped
- 1 medium zucchini, chopped
- 3 cloves garlic, minced
- 1 vegetable bouillon cube (not low sodium)
- 6 cups water, boiled
- One 15-ounce can diced tomatoes
- 1.5-2 cups cooked black beans (about one 15oz can)
- 1 tsp good-quality curry powder
- Pinch or two of cinnamon
- Pinch of ground nutmeg
- 2 cups baby spinach leaves, well rinsed and roughly chopped
- 1/2 tsp kosher salt, to taste
- Freshly ground black pepper, to taste
- Pinch of saffron threads (optional but tastes amazing)
Citrus Romaine Salad with Strawberries
By LEP04
Peel and section oranges over a bowl
- 2 navel oranges
- 2 tablespoons fresh squeezed orange juice
- 1 tablespoon sherry vinegar
- 1 tablespoon honey
- 1 1/2 teaspoons vegetable oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 5 cups tightly packed shredded romaine lettuce
- 1 cup halved fresh strawberries
- 1/2 cup vertically sliced purple onion
Sausage Stuffed Mushrooms
By LEP04
Preheat the oven to 325 degrees F
- 16 extra-large white mushrooms
- 5 tablespoons good olive oil, divided
- 2 1/2 tablespoons Marsala wine or medium sherry
- 3/4 pound sweet Italian sausage, removed from the casings
- 6 scallions, white and green parts, minced
- 2 garlic cloves minced
- 2/3 cup panko crumbs
- 5 ounces mascarpone cheese, preferably from Italy
- 1/3 cup freshly grated Parmesan
- 2 1/2 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
Cavatappi with Arugula Pesto and Cherry Tomatoes
By LEP04
Peppery arugula complements the sweetness of ripe tomatoes
- Pesto:
- 5 cups trimmed arugula
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/4 cup pine nuts, toasted
- 1 tablespoon lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 1/3 cup water
- 2 tablespoons extravirgin olive oil
- Remaining ingredients:
- 1 pound uncooked cavatappi
- 2 cups red and yellow cherry tomatoes, halved (about 3/4 pound)
- 2 tablespoons pine nuts, toasted
Winter Salad with Roasted Beets and Citrus Reduction Dressing
By LEP04
Timothy Q. Cebula, Cooking Light DECEMBER 2009
- 4 medium beets (red and golden)
- Cooking spray
- 3/4 cup fresh orange juice (about 4 oranges)
- 1/2 teaspoon sugar
- 1 tablespoon minced shallots
- 2 tablespoons white wine vinegar
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 cups torn Boston lettuce
- 2 cups trimmed watercress
- 2 cups torn radicchio
- 1/2 cup (2 ounces) crumbled goat cheese
Greek Marinade
By LEP04
In a small bowl, mix together all the marinade ingredients
- 1 cup olive oil (may need to reduce amount)
- 1/4 cup freshly squeezed lemon juice
- 3 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 2 tablespoons dried oregano
- 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- 1 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
LEMON/RASPBERRY CHEESECAKE BITES
By LEP04
CRUST:-Process ingredients in the food processor until it comes together in a ball
- CRUST:
- Soak 1 cup of raw cashews in water for 1/2 hour or longer
- 1/4 cup raw cashews into food processor
- HINT: Process cashews first, then add the following ingredients and continue to process.
- 1 1/2 cups unsweetened shredded coconut
- 1/4 cup coconut oil
- 7 dates (MEDJOOL) remove pits
- 1/2 tsp. vanilla (FRONTIER)
- pinch of sea salt
- 2 tablespoons agave nectar
- CHESSECAKE FILLING:
- Pinch of sea salt into the food processor
- Young coconut flesh (scrape with a spoon the inside of a young, white coconut)
- 1/4 cup lemon juice
- 1 tsp. vanilla
- 1/3 cup coconut oil
- 1/2 cup Agave Nectar