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Recipes
Bistro Roast Chicken
By LEP04
Preheat oven to 375°. Rinse chicken with cold water; pat dry
- 2 chicken leg quarters (about 1 1/2 pounds)
- 1 tablespoon chopped fresh or 1 teaspoon dried basil
- 1 tablespoon chopped fresh or 1 teaspoon dried thyme
- 1 tablespoon chopped fresh or 1 teaspoon dried rosemary, crushed
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 whole garlic heads
Roasted Shrimp Cocktail
By LEP04
Preheat the oven to 400 degrees F
- 2 pounds (12 to 15-count) shrimp
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chili sauce (recommended: Heinz)
- 1/2 cup ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce (recommended: Tabasco)
Roasted Baby Beets and Blood Orange Salad with Blue Cheese
By LEP04
David Bonom, Cooking Light MAY 2013
- 12 multicolored baby beets
- 4 medium blood oranges
- 1 1/2 tablespoons balsamic vinegar
- 4 teaspoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 (5-ounce) package mixed baby greens
- 2 ounces blue cheese, crumbled (about 1/2 cup)
- 1/4 cup chopped walnuts, toasted
Honey/Bourbon Grilled Pork Tenderloin
By LEP04
Trim fat from pork. Combine onion and the next 7 ingredients (onion through garlic) in a large zip-top heavy-du...
- 3 (3/4-pound) lean pork tenderloins
- 1/2 cup diced onion
- 1/2 cup lemon juice
- 1/2 cup bourbon whiskey
- 1/4 cup honey
- 1/4 cup low-sodium soy sauce
- 1 tablespoon minced peeled gingerroot
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Vegetable cooking spray
- 3 tablespoons all-purpose flour
- 1 1/4 cups water
Epic Baba Ganoush
By LEP04
This baba ganoush recipe is the best! It’s easy to make, too (no food processor required)
- 2 pounds Italian eggplants (about 2 small-to-medium eggplants*)
- 2 medium cloves of garlic, pressed or minced
- 2 tablespoons lemon juice, more if necessary
- 1/4 cup tahini
- 1/3 cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
- 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
- 3/4 teaspoon salt, to taste
- 1/4 teaspoon ground cumin
- Pinch of smoked paprika, for garnish
- Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.
Twice Baked Goat Cheese Potatoes
By LEP04
Pierce potatoes with a fork and wrap each one in a double thickness of microwave-safe paper towel
- 6 russet potatoes (6-8 ounces each) scrubbed
- 1 tablespoon extra-virgin olive oil
- Salt & freshly ground pepper to taste
- 3/4 cup low-fat cottage cheese
- 4 ounces creamy goat cheese cut into pieces
- 1/3 cup chopped scallions
- 2 tablespoons chopped fresh parsley
My Favourite Homemade Almond Milk + Step By Step Photos
By LEP04
Place almonds in a bowl and cover with water
- 1 cup raw almonds, soaked in water
- 3.5 cups filtered water
- 2-4 pitted Medjool dates*, to taste (I used 2 large)
- 1 whole vanilla bean*, chopped (or 1/2-1 tsp vanilla extract)
- 1/4 tsp cinnamon
- small pinch of fine grain sea salt, to enhance the flavour
- Read more: http://ohsheglows.com/2013/01/24/my-favourite-homemade-almond-milk-step-by-step-photos/#ixzz2zYDXswjL
Broccoli Tahini Pasta Salad
By LEP04
In a small bowl, whisk together the olive oil, tahini, lemon juice, vinegar, garlic, mustard, maple syrup, salt and...
- 3 cups small broccoli florets
- 1 cup cut green beans
- 2 cups uncooked gluten free fusilli pasta
- 1 small zucchini, thinly sliced and cut into half moons (or spiralized)
- 1 cup sliced cherry tomatoes
- 4 sun-dried tomatoes, chopped
- 8 fresh basil leaves, thinly sliced
- 1/4 cup pine nuts
- sea salt and freshly ground black pepper
- Lemon Tahini Dressing: (can be made ahead)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoon white wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup
- 1/4 teaspoon sea salt
- 3 tablespoons water
Toasted Israeli Couscous Salad with Grilled Summer Vegetables
By LEP04
Directions In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk unt...
- 1/2 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic, coarsely chopped
- 1 cup olive oil
- Salt and freshly ground pepper
- 2 green zucchini, quartered lengthwise
- 2 yellow zucchini, quartered lengthwise
- 6 spears asparagus, trimmed
- 12 cherry tomatoes
- 1 red bell pepper, quartered and seeded
- 1 yellow bell pepper, quartered and seeded
- 1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
- 1/4 cup coarsely chopped flat-leaf parsley
- 2 tablespoons olive oil
- 1 pound Israeli couscous
- 2 cups vegetable stock, heated
- Hot water to cover
RAW CHOCOLATE/ALMOND MACAROONS
By LEP04
Mash up with fork until combined or use your hand TBSP and put on a plate to serve!!!
- 1 1/2 cups shredded coconut
- pinch of sea salt
- 1/4 cup cacao powder OR substitute ground cashews for vanilla macaroons
- 1/4 cup coconut oil
- 1/4 cup agave nectar
- 1/2 tsp. vanilla
- 1/2 tsp. almond extract