Mkuchel's profile page
Recipes
Pork Wonton Soup
By mkuchel
To preparethe wontons: Heat the olive oil over medium heat in a medium-size skillet
- Wontons:
- 1 Tbsp olive oil
- 3 Tbsp shallots, minced
- 2 tsp garlic, minced
- 3/4 cup lean ground pork
- 1/4 tsp ground black pepper
- 1/4 tsp ground coriander
- 2 tsp low-sodium soy sauce
- 24 wonton wrappers
- Soup:
- 1 Tbsp olive oil
- 1 cup carrots, shredded
- 1 cup red bell peppers, thinly sliced
- 1/2 cup green onions, thinly sliced
- 1/2 cup celery, thinly sliced
- 2 tsp ginger, grated
- 1-1/4 tsp ground black pepper
- 3 Tbsp low-sodium soy sauce
- 10 cups fat-free, low-sodium beef broth
- 1-1/2 cups shitake mushrooms, thinly sliced
Chicken Roll-Up
By mkuchel
Directions In a medium saucepan, melt the butter over medium heat
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 tablespoon fresh lemon juice
- 4 medium chicken cutlets
- Kosher salt and freshly ground black pepper
- 4 paper-thin slices ham
- 1/2 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 3 tablespoons olive oil
Homemade Pappardelle
By mkuchel
Make the dough. Sift both flours together on a large work surface and make a well in the center
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1 cup semolina flour, plus more for dusting
- 6 large eggs, at room temperature
- 4 teaspoons extra-virgin olive oil
- Salt
Coconut Cream Meringue Pie
By mkuchel
Line unpricked pastry shell with a double thickness of heavy-duty foil
- MERINGUE:
- 1 unbaked pastry shell (9 inches)
- 6 tablespoons sugar
- 5 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 cups milk
- 3 egg yolks, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup flaked coconut
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
- 1/2 cup flaked coconut
Sloppy Joes
By mkuchel
Heat the olive oil in a skillet over medium heat; cook the onion and bell pepper in the hot oil until they begin to...
- 1 tablespoon extra-virgin olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 tablespoon minced garlic
- 1 pound hamburger
- 1 cup canned pureed tomatoes
- 1/4 cup barbeque sauce (such as KC Masterpiece®)
- 2 tablespoons ketchup
- 2 tablespoons white vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown mustard
- 1 tablespoon chile-garlic sauce (such as Sriracha®)
Baked Chimichangas Recipe
By mkuchel
In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liq...
- 2-1/2 cups shredded cooked chicken breast
- 1 cup salsa
- 1 small onion, chopped
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 6 flour tortillas (10 inches), warmed
- 3/4 cup shredded reduced-fat cheddar cheese
- 1 cup reduced-sodium chicken broth
- 2 teaspoon chicken bouillon granules
- 1/8 teaspoon pepper
- 1/4 cup all-purpose flour
- 1 cup fat-free half-and-half
- 1 can (4 ounces) chopped green chilies
Cinnamon Roll Cake
By mkuchel
Preheat oven to 350F. Grease or use non-stick cooking spray 8x13" pan
- Cake:
- 3 c. flour
- 1/4 tsp.salt
- 1 c. sugar
- 4 tsp. baking powder
- 1 1/2 c. milk
- 2 eggs
- 2 tsp. vanilla
- 1/2 c. butter, melted
- Topping:
- 1 c. butter, softened
- 1 c. brown sugar
- 2 Tbsp. flour
- 1 Tbsp. cinnamon
- Glaze:
- 2 c. powdered sugar
- 5 Tbsp. milk
- 1 tsp. vanilla
Fettuccine Alfredo
By mkuchel
Alfredo di Lello, the Roman restaurateur who created his signature sauce in the 1920s, might be startled to find th...
- 3/4 cup(s) vegetable broth, or reduced-sodium chicken broth (see Tips for Two)
- 4 garlic, peeled
- 4 ounce(s) whole-wheat fettuccine
- 1 small zucchini, cut into matchsticks
- 2 teaspoon(s) cornstarch, mixed with 1 tablespoon water
- 2 tablespoon(s) reduced-fat sour cream
- 1/8 teaspoon(s) freshly grated nutmeg
- 1/8 teaspoon(s) freshly ground pepper, or to taste
- 3/4 cup(s) freshly grated Parmesan cheese, divided
- 1 tablespoon(s) chopped fresh parsley
Fusilli with Pea Pesto and Mozzarella
By mkuchel
Bring a large pot of salted water to a boil over high heat
- Pasta: Kosher salt
- 1 pound fusilli pasta
- 1/2 cup grated Parmesan
- Pesto: 1 tablespoon plus 1/2 cup extra-virgin olive oil
- 1 large shallot, chopped
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup dry white wine
- 2 1/2 cups frozen peas, thawed
- 4 ounces mozzarella
- 1 packed cup baby spinach
- 1/2 cup grated Parmesan
- Zest of 1 large lemmon
- 1/2 cup slivered almonds, toasted, coarsely chopped
Baked Coconut Shrimp
By mkuchel
Preheat the oven to 450 degrees F
- 1 teaspoon curry powder
- Pinch crushed red pepper flakes
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 1 orange, zested and juiced
- 1/2 cup flaked coconut
- 6 tablespoons plain panko breadcrumbs
- 3 tablespoons all-purpose flour
- 2 large egg
- 1 pound large (21/25 count) shrimp, peeled (tails left on), deveined, butterflied and patted dry
- Salt and freshly ground black pepper