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Recipes
Cucumber Cups with Dill Cream and Smoked Salmon
By ruthg
Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds
- Ingredients
- 1 1/3 large cucumbers
- 4 ounces cream cheese, softened
- 2 tablespoons chopped fresh dill
- 1 teaspoon lemon zest
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon ground black pepper
- 4 ounces smoked salmon, cut into 2-inch strips
- 24 small fresh dill sprigs
Creamed Corn
By ruthg
Heat skillet over medium. Melt 2 tablespoons butter
- Coarse salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1 bunch scallions, white and pale-green parts chopped, plus dark-green tops, thinly sliced, for serving
- 1 pound frozen corn kernels, thawed and drained
- 4 ounces cream cheese, cut into 1-inch pieces
- 1/2 cup milk
Stir-Fried Spicy Rice Cakes
By ruthg
Julianna Grimes, Cooking Light DECEMBER 2012 Serves 4
- 2 tablespoons dark sesame oil, divided
- 4 cups sliced rice cakes (rice ovalettes), divided
- 1 bunch green onions, trimmed and cut into 1-inch pieces
- 12 ounces lean ground pork
- 1/2 cup chopped onion
- 1/4 teaspoon kosher salt
- 3 large garlic cloves, minced
- 2 teaspoons cornstarch
- 2 cups no-salt-added chicken stock (such as Swanson)
- 3 tablespoons lower-sodium soy sauce
- 1 tablespoon sambal oelek (ground fresh chile paste)
- 4 lime wedges
Emeril's Slow-Cooker Split-Pea Soup
By ruthg
In a medium pot, bring broth to a boil, then carefully pour into a 5- to 6-quart slow cooker
- 10 cups low-sodium chicken broth
- 2 pounds dried green split peas, picked over, rinsed, and drained
- 1 medium onion, diced small
- 4 small carrots, diced small
- 1 celery stalk, diced small
- 1/2 red bell pepper, diced small
- 4 cloves garlic, minced (about 1 tablespoon plus 1 teaspoon)
- 1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme, crumbled)
- 2 dried bay leaves
- 2 small ham hocks (1 1/4 pounds total), with several 1/2-inch slits cut into skin
- Coarse salt and ground pepper
Cracklin-Fresh Picnic Ham with Apple-Cranberry-Pomegranate Salsa
By ruthg
Ask your butcher: While a holiday ham traditionally consists of a cured, brined, or smoked cut of pork from the hi...
- 1 (11 2/3-lb.) bone-in, skin-on fresh pork picnic shoulder (picnic ham)
- Clean box cutter or one-sided razor blade
- 1/2 cup kosher salt
- 2 teaspoons freshly ground black pepper
- .
- Apple-Cranberry-Pomegranate Salsa
- 1/4 cup sugar
- 1/4 cup dry white wine $
- 1/4 cup water $
- 1/4 cup halved sweetened dried cranberries
- 1 large Granny Smith apple, diced $
- 2 tablespoons fresh lime juice
- 1/4 cup pomegranate seeds
- 1/4 cup coarsely chopped toasted walnuts $
- 1 tablespoon loosely packed orange zest $
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons extra virgin olive oi
Roasted Red Pepper & Prosciutto Stuffed Chicken Breast
By ruthg
Chicken breast stuffed with melted cheese, roasted red peppers, prosciutto and baby spinach
- 8 thin chicken cutlets, 3 oz each
- 4 (2.8 oz) slices thin lean prosciutto, sliced in half
- 4 slices reduced fat provolone or mozzarella, sliced in half (Sargento)
- 8 slices (2.5 oz) roasted peppers (packed in water or homemade)
- 24 fresh baby spinach leaves (about 1 oz)
- 1/2 cup Italian seasoned breadcrumbs
- 1 lemon, juice of
- 1 tbsp olive oil
- salt and fresh pepper
- olive oil non-stick spray
Roasted Chicken Thighs with Herb Butter
By ruthg
1. Preheat oven to 425°. Stir together first 8 ingredients in a small bowl until well combined
- 1/2 cup butter, softened
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons sliced fresh chives
- 1 1/2 teaspoons kosher salt
- 1 teaspoon loosely packed lemon zest
- 1/2 teaspoon freshly ground black pepper
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
Quick Beef Stroganoff
By ruthg
Serves 4 (serving size: 1 cup beef mixture and 1 cup noodles) Robin Bashinsky, Cooking Light JANUARY 2013
- 6 1/2 cups water, divided
- 4 ounces uncooked egg noodles
- 1 pound flank steak, trimmed
- Cooking spray
- 1 cup chopped onion
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon hot paprika
- 1 (6-ounce) package presliced exotic mushroom blend
- 1 cup lower-sodium beef broth, divided
- 5 teaspoons all-purpose flour
- 1/3 cup fat-free sour cream
- 3 tablespoons thinly sliced green onions
- 1 tablespoon butter
- 2 tablespoons chopped fresh flat-leaf parsley
Roasted Fennel-and-Proscuito Flatbread
By ruthg
You can substitute sweet onion for fennel and bacon for prosciutto
- 1 pound bakery pizza dough
- 2 fennel bulbs
- 2 1/2 tablespoons olive oil, divided
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh oregano
- 2 ounces thinly sliced prosciutto
- Vegetable cooking spray
- 1 1/2 cups (6 oz.) shredded fontina cheese
- 1/4 teaspoon dried crushed red pepper
- 1 teaspoon coarse sea salt
- 1 tablespoon bottled balsamic glaze
Quinoa Fritters with Avocado Salsa
By ruthg
Makes 16 fritters
- Fritters
- 1 cup uncooked quinoa
- half a cup finely chopped broccoli
- 2 spring onions chopped
- 1 clove garlic, mashed
- 1 teaspoon lemon zest
- half a teaspoon mixed spice
- quarter teaspoon salt
- 150 ml almond flour
- 2 eggs, beaten
- oil for frying
- Salsa
- handful of parsley, roughly chopped
- 1 avocado, stoned and cubed
- 2 tomatoes, diced
- half a red onion thinly sliced
- 1 red chili chopped (optional)
- a good squeeze lemon juice
- salt and black pepper to season