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Recipes
Egg, Gorgonzola and Pancetta Sandwiches
By Stina
Recipe courtesy Giada De Laurentiis
- Vegetable cooking spray
- 12 very thin slices pancetta
- 3 hard boiled eggs, peeled and coarsely chopped
- 4 ounces crumbled Gorgonzola
- 1 lemon, zested
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh chives
- Kosher salt and freshly ground black pepper, optional
- 6 (1/2-inch thick) slices whole-wheat bread
Sweet and Crunchy Nuts
By Stina
1.Preheat oven to 300 degrees F
- 3/4 cup pecan halves
- 3/4 cup walnut halves
- 1/2 cup whole blanched almonds
- 1 egg white, lightly beaten
- 1/3 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/2 teaspoon ground cinnamon
Italian Beef and Cheese Stromboli
By Stina
DIRECTIONS 1 Carefully unroll dough
- 1 tube (11 oz.) refrigerated French bread dough
- 2 cups (8 oz.) Sargento® Fancy Shredded 6 Cheese Italian Cheese
- 4 oz. sliced deli beef or pastrami
- 1/3 cup chopped red bell pepper or pickled pepper rings
- 1 egg, beaten
- 2 Tbsp. Sargento® Artisan Blends®Shredded Parmesan Cheese
Eggplant Caponata
By Stina
Heat 3 tablespoons olive oil in large skillet over medium-high
- 6 Tablespoons Olive Oil, Divided
- 2 whole Medium-Large Eggplants, Peeled And Diced Into 1cm Cubes
- 1/4 cups Red Wine Vinegar
- 2 Tablespoons Sugar
- 3 whole Medium Onions, Chopped Finely
- 4 whole Stalks Celery, Chopped Finely
- 2 teaspoons Salt
- 2 cans (16 Oz. Size) Petite Diced (or Crushed) Tomatoes
- 1-1/2 ounce, weight Capers
- 1 can (6 Oz. Size) Whole Pitted Black Olives, Drained And Cut In Half Lengthwise
Ty's Thai Salad
By Stina
For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions
- 1 head Napa cabbage, shredded
- 1 head red cabbage, shredded
- 1 large cucumber, julienned
- One 10-ounce bag shelled edamame, cooked
- 2 carrots, peeled and grated
- 2 green onions, finely sliced
- 2 cups olive oil
- 1 1/2 cups finely chopped fresh cilantro
- 1 cup sugar
- 2 cloves garlic, minced
- Juice of 2 limes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 avocado, peeled and finely sliced
Triple Berry Smoothie
By Stina
Instructions Combine the yogurt, water and orange juice in a blender and process for a few seconds
- 1 cup organic plain yogurt
- 1 cup water
- 1/4 cup freshly squeezed orange juice
- 1 cup frozen strawberries
- 1 1/2 cups frozen blueberries
- 1/2 cup frozen raspberries
- 1 tablespoon ground flaxseeds
- 1 teaspoon agave nectar, honey or maple syrup
Amaretti Cookies (No Flour and Low-Fat)
By Stina
There is no flour in these cookies which makes them perfect for people with gluten allergies
- 1 lb slivered almond
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract or 2 teaspoons vanilla
- 2 large egg whites (from large or extra large eggs)
Basil Pesto Stuffed Chicken Breasts With Sun-Dried Tomato Cream
By Stina
You might have trouble pounding the chicken flat enough to make the jelly-roll presentation, but that's ok
- 4 boneless skinless chicken breasts
- 4 slices prosciutto
- 1/4 cup pesto sauce
- 2 tablespoons lemon juice
- 1 1/2 garlic cloves, chopped
- fresh ground black pepper
- 1/8 cup olive oil
- 1/2 cup fresh basil, with stems removed
- 1 garlic clove
- 1/4 cup pine nuts, toasted
- 1/8 teaspoon ground black pepper
- 1/2 cup freshly grated parmesan cheese
- 1/8 cup olive oil
- 1/4 cup chopped shallot
- 2 tablespoons butter
- 1/3 cup dry white wine (I prefer Sauvignon Blanc or Reisling)
- 1 1/2 cups heavy cream
- 1/4 cup shredded fresh basil
- 1/8 cup sun-dried tomato packed in oil, drained
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch, mixed with equal amount of water
Old Fashioned Onion Rings
By Stina
Directions Heat the oil in a deep-fryer to 365 degrees F (185 degrees C)
- 1 large onion, cut into 1/4-inch slices
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup milk, or as needed
- 3/4 cup dry bread crumbs
- seasoned salt to taste
- 1 quart oil for frying, or as needed