Mrslopes' profile page
Recipes
Garlicky Mushrooms
By mrslopes
In tapas bars, champinones al ajillo (garlicky mushrooms) are ususally served in small, shallow bowls along with to...
- 2 Tbs. olive oil
- 10 cloves garlic, sliced
- 40 large white button mushrooms, quartered
- 2 cups dry white wine
- 2 Tbs. chopped parsley
Mighty Vegetable Broth
By mrslopes
This is a good all-purpose broth
- 8 cups water
- 3 medium carrots (6 ounces), peeled
- 2 large ribs celery, with leaves (6 ounces)
- 2 medium parsnips (6 ounces), peeled
- 2 leeks, thoroughly rinsed
- 2 small parsley roots, including leaves, peeled
- 1 medium turnip (6 ounces) peeled
- 1 medium tomato (6 ounces)
- 1/2 small cleriac (celery root, knob celery; 3 ounces), peeled
- 2 cloves garlic
Corn, Chayote & Green Chile Burrito
By mrslopes
Steamy vegetables melt the cheese to just the right gooey consistency in this chile verde burrito
- 2 tsp. vegetable oil
- 1 small onion, havled & sliced (1 cup)
- 1 small chayote (6 oz.), peeled, seeded & cubed, or 1 medium zucchini, cubed
- 2 cloves garlic, minced (2 tsp.)
- 1 cup fresh or frozen corn kernels
- 1/3 cup cooked or canned black beans
- 1 Tbs. diced green chiles
- 2 Tbs. chopped cilantro
- 2/3 cup shredded reduced-fat Monterey Jack cheese, divided
- 4 8-inch whole wheat tortillas, warmed
- 4 Tbs. crumbled queso fresco, optional
- 1 lime, cut into 4 wedges
Baked Eggs, Ham & Asparagus in Tomato Cups
By mrslopes
1.Preheat oven to 425°. Lightly coat the bottom of a small baking dish with cooking spray and set aside
- 1 large tomato
- 1 large egg
- 2 T diced ham (cubes should be about 1/4" in size)
- 2 T chopped asparagus (also 1/4" in size)
- Pinch of salt
- Cooking spray
Vegetable Rosti with Tomato Corn Relish
By mrslopes
A little flour and egg bind together grated vegetables to make satisfying patties
- Tomato-Corn Relish:
- 3 cups fresh or thawed frozen corn kernels
- 2 small tomatoes, chopped (11/2 cups)
- 1/2 cup chopped fresh basil or parsley
- 1/4 cup plus 2 Tbs. chopped onion
- 3 tsp. olive oil
- 2 cloves garlic, minced (2 tsp.)
- Rosti:
- 2 medium white potatoes
- 2 large carrots
- 2 small zucchini
- 1 cup chopped onion
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
Four-in-One Tomato Soup
By mrslopes
1. In a 3-quart saucepan, heat the oil over medium-high heat
- 1 Tbs. vegetable oil
- 1 cup chopped onion
- 1 cup peeled, chopped tart apples
- 1 Tbs. curry powder
- 1 tsp. ground coriander
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground turmeric
- One 28-ounch can crushed tomatoes
- 2 cups vegetable broth
- 1 cup water
- 3 Tbs. firmly packed light or dark brown sugar
- 1/4 tsp. salt, or to taste
- 1/8 tsp. ground red pepper (optional)
Gazpacho
By mrslopes
Place all the ingredients in a blender or food processor
- 4 cups tomato wedges
- 1 cup peeled cucumber chunks
- 1/2 cup green bell pepper chunks
- 1 whole medium scallion
- 2 Tbs. red wine vinegar
- 2 tsp. olive oil
- 1 clove garlic minced
- 1/4 tsp. salt, or to taste
Shrimp Ratatouille
By mrslopes
1. Heat 2 tablespoons of the oil in a heavy pot over medium heat
- 2 tablespoons plus 1 teaspoon olive oil
- 1 red onion, roughly chopped
- 3 garlic cloves, minced
- 1 medium eggplant, cut into 1-inch cubes
- 2 zucchini, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 tablespoon fresh thyme (about 4 sprigs), chopped
- 1 28-ounce can chopped tomatoes
- 1 cup green olives, pitted
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound large shrimp, shelled and cleaned
- 1/4 cup fresh mint, chopped
- 1/4 cup sliced almonds, toasted
Broccoli-Edamame Soup with Jumbo Goat Cheese Croutons
By mrslopes
This creamy soup gets its extra richness and bright color from edamame
- 2 tsp. olive oil
- 1 large onion, chipped (2 cup)
- 1/4 tsp. ground nutmeg
- 6 cups low-sodium vegetable broth
- 3 cups frozen shelled edamame
- 1 lb. broccoli, trimmed, stems and florets chopped
- 2 cloves garlic, minced (2 tsp.)
- 8 1/2-inch thick slices from skinny whole-grain baguette
- 4 oz. aged goat cheese, shaved
No-Stir Risotto with Scallops
By mrslopes
1. Heat 1 tablespoon of the oil in a large heavy pot over medium-high heat
- 2 tablespoons olive oil
- 1 pound bay scallops
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup minced onion
- 1/4 teaspoon sugar
- 1 1/2 cups Arborio rice
- 2 1/2 cups low-sodium chicken broth
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan
- 2 cups baby arugula
- Zest of 1/2 orange