Mrslopes' profile page
Recipes
Easy Salsa
By mrslopes
Not quite as easy, but even tastier, is this: start with 2 cups finely chopped fresh tomatoes instead of the canned
- One 14 1/2-ounce can whole peeled tomatoes, undrained
- One 4-ounce can chopped green chiles, undrained
- 1/2 cup sliced scallions (white and green parts)
- 1/2 cups chopped onion
- 1/4 cup chopped fresh cilantro
- 2 Tbs. fresh lime juice
- 2 cloves garlic, minced
- 1/4 tsp. ground cumin
- 1/4 tsp. sugar
- 1/4 tsp. salt, or to taste
- 1/2 cup chopped fresh tomatoes
Pear and Almond Butter English Muffin
By mrslopes
Top 1/2 toasted whole-grain English muffin with 2 teaspoons almond butter and slices of 1/4 pear
- 1/2 whole-grain english muffin
- 2 tsp. almond butter
- 1/4 pear, sliced
- pinch ground cinnamon
Chocolate Cake
By mrslopes
Directions 1.Heat oven to 350°F
- 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan(s)
- 3/4 cup unsweetened cocoa powder, spooned and leveled, plus more for the pan(s)
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs, at room temperature
- 1 1/2 cups whole milk
Braised Leeks
By mrslopes
Cooked leeks make a light-but-satisfying side dish
- 4 medium leeks
- 2 Tbs. olive oil, divided
- 1/2 cup dry white wine, optional
- 1 cup low-sodium vegetable broth
- 2 tsp. honey
- 2 tsp. white wine or rice vinegar
Fish & Poi No Ka Oi
By mrslopes
1. In a stainless steel bowl, season Ahi with hawaiian salt, mix well
- 5 lbs ahi cubes
- 1 Tbs. hawaiian salt
- 1 Tbs. inamona
- 1/3 cup sesame seed oil
- 2.5 lomi salmon
- 1/3 cup lime juice
- 1 bag poi
Tex-Mex Tofu Scramble
By mrslopes
Mash 3 ounces drained firm tofu with a fork
- 3 oz. firm tofu, drained
- 1 tsp. olive oil
- 1/8 tsp. turmeric
- 1/4 cup slasa
- 1/4 cup canned black beans
- 2 Tbs. chopped cilantro
Egg Drop Vegetable Soup
By mrslopes
1. In a 2-quart saucepan, bring the water to a boil over high heat
- 1 1/2 cups water
- 4 dried shiitake mushrooms
- 1 1/2 cups vegetable broth
- 1 Tbs. cornstarch
- 1 1/2 tsp. soy sauce
- 1/4 cup julienned carrots
- 1 egg, beaten
- 1 cup diced tofu (about 6 ounces)
- 1 cup shredded fresh spinach
- 1/2 cup sliced, canned bamboo shoots
- 2 Tbs. thinly sliced scallions (green part only)
Pork Scallopine with Sugar Snap Peass
By mrslopes
1. Season the flour with the salt and black pepper; dredge the pork
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 boneless pork loin cutlets (about 1 pound), pounded to 1/4-inch thickness
- 1 tablespoon olive oil
- 1/2 lemon, cut lengthwise and sliced into 8 to 10 pieces
- 3/4 cup white wine
- 3/4 cup low-sodium chicken broth
- 1/4 cup capers, rinsed
- 1 teaspoon butter
- 2 cups sugar snap peas
- 1 cup curly parsley, chopped
Chicken and Herbs with Carrot Risotto
By mrslopes
1. Finely chop garlic in a food processor
- 4 garlic cloves
- 4 medium carrots, peeled and cut into 1-inch pieces
- 2 Tbs. extra-virgin olive oil
- 8 oz. orso
- 3 cups low-sodium chicken broth
- 1/4 tsp. salt plus additional to taste
- 1 Tbs. minced fresh thyme
- 2 tsp. ground coriander
- Pinch freshly ground black pepper plus additional to taste
- 2 boneless, skinless chicken breasts (about 1 lb.) cut crosswise into 1/2-inch-thick chunks
- 1/3 cup dry white wine
- 2 tbs. minced fresh Italian parsley
Grilled Radicchio with Creamy Walnut Sauce
By mrslopes
The nonstick surface of a countertop grill means you don’t have to put together a fancy marinade to make tasty, t...
- 3 small radicchio heads, halved lengthwise
- 1/4 cup walnut halves, plus more for garnish, optional
- 1 clove garlic, peeled
- 2 Tbs. plain unsweetened soymilk
- 1 Tbs. vegan sour cream
- 1/4 tsp. vegan worcestershire sauce
- 2 tsp. balsamic vinegar
- 1/2 cup quartered red or green seedless grapes