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Recipes
Rosemary-Garlic Leg of Lamb with Artichokes
By ruthg
Makes 8 Servings Total Time: 1 3/4 hours Most supermarkets sell BRT legs of lamb, which is a butcher's term for...
- FOR THEF SAUCE:
- 1 onion, unpeeled, chopped
- 2 ribs celery, chopped
- 1 carrot, unpeeled, chopped
- 2 cloves garlic, smashed
- 1 bay leaf
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. tomato paste
- 314 cup dry red wine
- 2 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 2 cups low-sodium beef broth
- 1 tsp. red wine vinegar
- Salt and black pepper to taste
- FOR THE LAMB AND VEGETABLES:
- 6 cloves garlic
- 1/2 cup fresh rosemary
- 1/2 cup extra-virgin olive oil
- 3 Tbsp. fresh lemon juice
- 1 Tbsp. anchovy paste
- 1 Tbsp. kosher salt
- 2 tsp. minced lemon zest
- 1 1/2 tsp. black pepper
- 1/2 tsp. red pepper flakes
- 1 boneless leg of lamb (4-5 lb.)
- 8 fresh baby artichokes or 2
- boxes frozen, thawed (9 oz. each)
- 1 1/2 lb. baby red potatoes, halved
- 1 1/2 lb. peeled shallots
- 2 lemons, quartered
Meatloaf Burgers with Tomato-Bacon Relish
By ruthg
Tomato Bacon Relish: Makes about 1 cup, total time 15 minutes Saute; Add: 2 strips thick-sliced bacon, chopped 1/2...
- Saute in 1 Tbsp Unsalted Butter:
- Soak;
- 2 Slices white bread, torn
- 3 eggs, beaten
- 1/2 cup onions, diced
- 1 garlic clove, minced
- Add; Mash Together:
- 1/4 Cup minced fresh parsley
- 1 tsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Combine with;
- 1 pound ground chuck
- Onion mixture
- Grill; Serve on:
- Grilled French bread
- Tomato Bacon Relish
Garlicky-Tomato Bruschetta
By ruthg
Serves 4. Per serving: 320 cal, 39g carbs, 15g fat, 0mg chol, 880mg sodium, 3g fiber
- 10 plum tomatoes, chopped
- 6 basil leaves, cut into thin strips
- 1 Tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 small loaf of French bread
- 5 garlic cloves, halved
- 1/4 cup olive oil
Cranberry Margarita
By ruthg
Bring cranberries, sugar, orange juice, and ¼ cup water to a boil in a medium saucepan; reduce heat and simmer, st...
- CRANBERRY JAM
- 3/4 cup fresh cranberries
- 1/4 cup sugar
- 1 teaspoon finely grated orange zest
- 2 tablespoons fresh orange juice
- ASSEMBLY
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 1/2 teaspoons Chinese five-spice powder
- 1 lime wedge, plus 2 oz. fresh juice
- 4 oz. fresh orange juice
- 6 oz. tequila
Marinated Mozzarella with Sun-Dried Tomatoes
By ruthg
Makes about 4 cups
- 3 (8-oz.) blocks mozzarella cheese
- 1 (8.5-oz.) jar sun-dried tomatoes, drained and halved
- 1/2 cup olive oil
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Garnish: flat-leaf parsley sprigs or fresh rosemary stems
Smoked Salmon Dip
By ruthg
by The Bon Appétit Test Kitchen Makes about 3 cups
- 2/3 cup crème fraîche
- 2/3 cup plain Greek-style yogurt
- 4 teaspoons Prepared Horseradish , or store-bought (white)
- 1 pound thinly sliced smoked salmon
- 2 tablespoons thinly sliced chives plus more
- Kosher salt and freshly ground black pepper
- 1 lemon
- Pumpernickel toasts, flatbread crisps, or bagel chips
Citrus Pull-Apart Bread
By ruthg
This makes two gorgeous loaves for breakfast, tea, or coffee
- 1/4 cup warm water (100° to 110°)
- 1 (1/4-oz.) envelope active dry yeast
- 1 teaspoon granulated sugar
- 1 cup butter, softened and divided
- 1/2 cup granulated sugar
- 1 teaspoon table salt
- 2 large eggs, lightly beaten
- 1 cup milk
- 1 tablespoon fresh lemon juice
- 4 1/2 cups bread flour
- 1/4 teaspoon ground nutmeg
- Vegetable cooking spray
- Citrus Filling
- 2/3 cup powdered sugar
- 1/4 cup butter, melted
- 2 tablespoons honey
- 1 large egg white
- Fresh Citrus Glaze
Wild Rice With Mushrooms
By ruthg
Dress up a package of long-grain and wild rice mix with the addition of fresh mushrooms and Marsala
- 2 (6-oz.) packages long-grain and wild rice mix
- 3 tablespoons butter
- 1 large sweet onion, diced
- 12 ounces assorted fresh mushrooms, trimmed and sliced
- 1/4 teaspoon salt
- 1/2 cup Marsala
- 1/2 cup chopped fresh flat-leaf parsley
World's Best Hummus
By ruthg
Hummus will keep in the refrigerator for up to 5 days
- 2 15-ounce cans chickpeas, drained and rinsed
- 1/4 cup tahini (sesame paste)
- 1/4 cup olive oil
- Juice of one lemon
- 2 cloves garlic, minced
- 1 tsp. cumin
- 1/2 tsp. salt (or to taste)
- 1/4 tsp. freshly ground black pepper
Ratatouille - Slow Cooker
By ruthg
For a full dinner, sneak in a half-cup of orzo or serve the veggies next to lean chicken breast
- 1 large eggplant (about 1 1/2 pounds), unpeeled, chopped into 1-inch pieces
- 1 medium onion, roughly chopped
- 2 bell peppers, any color, chopped into 1-inch pieces
- One 14.5-ounce can diced tomatoes, drained (Muir Glen’s fire-roasted variety are really nice here)
- 3 large garlic cloves, minced, divided
- 1/3 cup olive oil
- 5 small or 3 large zucchini or summer squash (about 2 pounds), cut into 1-inch rounds
- 3 tablespoons chopped fresh basil or thyme, divided
- Salt and pepper
- 1/2 cup orzo or other small pasta, optional
- 1 tablespoon balsamic vinegar
- Goat cheese or ricotta, optional