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Recipes
The Official Hass Avocado Board Guacamole Recipe
By Stina
Instructions: Peel, seed and gently mash all but one of the avocados with lemon juice in a bowl, leaving some chun...
- 4 ripe, Fresh Hass Avocados
- 1 Tbsp. fresh lemon juice
- 1/2 small sweet white onion, minced
- 1 ripe Roma tomato, seeded, diced
- 2 serrrano peppers, seeded if desired, diced
- Cilantro, chopped, optional
- Salt and pepper, to taste
Closet Cooking
By Stina
This recipe is really quick and easy to make! You start by dicing the tomatoes, tossing them in some olive oil, ba...
- 1 1/2 pounds ripe tomatoes, diced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, chopped
- 2 teaspoons thyme, chopped
- salt and pepper to taste
- 1 cup fontina, shredded
- 1 small loaf of bread such as a ciabatta or a baguette, torn or sliced
Caprese Sticks
By Stina
Alternate grape tomatoes, mozzarella pearls, sun-dried tomatoes and basil leaves on small bamboo skewers
- 12 small bamboo skewers
- 24 grape tomatoes
- 36 fresh mozzarella pearls
- 1/4 cup sun-dried tomatoes (not in oil)
- Fresh basil leaves
- Salt and Pepper
- Balsamic vinegar and olive oil (optional)
Virginia's Green Beans Provencal
By Stina
Prepare an ice-water bath by filling a large bowl with ice and water Bring a large pot of salted water to a rolli...
- Salt
- 1 1/2 pounds haricots verts, ends trimmed
- 1 tablespoon olive oil
- 1 clove garlic, very finely chopped
- 2 tomatoes, diced
- 15 kalamata olives, pitted and halved
- 2 tablespoons freshly chopped basil leaves
- 1 tablespoon red wine vinegar
- Freshly ground black pepper
Sassy 'n Steamy Artichoke with Salsa
By Stina
Cut the stem off the artichoke and remove the small, tough leaves at the base
- 1 large artichoke
- 3 tbsp. salsa
Tortilla Soup
By Stina
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor d...
- 6 (6-inch) corn tortillas, preferably a little old and dried out
- 1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
- 4 cups chicken broth or homemade chicken stock
- 1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
- 1/2 teaspoon coarse salt (kosher or sea salt)
- 1 1/2 cups shredded cooked chicken
- 1 ripe avocado
- 1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)
- Chopped fresh cilantro
- 1 lime, cut into wedges
Oven-Fried Chicken
By Stina
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
- 2 chickens (3 pounds each), cut in 8 serving pieces
- 1 quart buttermilk
- 2 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- Vegetable oil or vegetable shortening
Roasted Cauliflower Gratin
By Stina
Preheat oven to 425ºF. Spread out the florets on the baking sheet and drizzle with olive oil
- 2-1/2 pounds Cauliflower Florets
- 1 Tablespoon Olive Oil
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Flour
- 1 teaspoon Salt
- 1/4 teaspoons Black Pepper
- 1-1/4 cup Lowfat Milk
- 3/4 cups Shredded Sharp Cheddar Cheese, Tightly Packed
- 3 Tablespoons Breadcrumbs, I Use Panko
Avocado Chopped Salad Two Ways: with Grilled Shrimp or Potato Gallette – And Grillin’ Season Continues! | Apron Strings
By Stina
Chop avocados and tomato into small pieces
- AVOCADO CHOPPED SALAD
- with Cilantro Lime Vinaigrette
- 1/4 cup lime juice
- 1 teaspoon lime zest
- 2 teaspoons spicy brown mustard
- 2 tablespoons olive oil
- 1/2 teaspoon cayenne pepper sauce
- 1/2 teaspoon soy sauce
- Salt and Pepper to taste
- Whisk all ingredients together and set aside for flavors to blend.
- 1/4 cup diced cilantro
- 2 large ripe Haas avocados
- 1 medium ripe tomato
- 2 green onions, thinly sliced
Hot and Sour Soup
By Stina
You can use gluten-free soy sauce in this recipe, and use vegetable stock to make it vegetarian
- 6 dried Chinese black fungus
- 6 dried wood ear, black, cloud, straw, or shiitake mushrooms, or one bunch of fresh enoki mushrooms
- 5 dried lily buds
- One can of bamboo shoots
- 2 tablespoons of red wine vinegar
- 1 tablespoon of white vinegar or rice vinegar
- 1 1/2 tablespoons of soy sauce
- 1 tablespoon of cornstarch
- 4 cups of chicken broth (use gluten-free broth for gluten-free version)
- 1/2 block of firm tofu, diced into small cubes
- 1 egg, beaten
- 1 teaspoon of sesame oil
- 3 scallions, diced
- 1/4 teaspoon of salt
- 1 1/2 teaspoons of finely ground white pepper
- 1/4 teaspoon of chili oil (optional)
- Cilantro (optional)