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Recipes
Spanish Pea Soup with Crispy Ham
By Valarie
In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat
- Good olive oil
- 1/2 cup chopped shallots (2 large shallots)
- 1 tablespoon minced garlic (3 cloves)
- 4 cups chicken stock, preferably homemade
- 2 pounds frozen peas, such as Bird's Eye Sweet Garden
- Kosher salt and freshly ground black pepper
- 6 thin slices Spanish Serrano ham or Italian prosciutto
Chicken Empanadas
By Valarie
Preheat oven to 400 degrees F
- 3 cups chopped, cooked chicken
- 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
- 4 ounces cream cheese, softened
- 1/4 cup chopped red bell pepper
- 1 jalapeno, seeded and chopped
- 1 tablespoon ground cumin
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 (15-ounce) package refrigerated pie crusts
- Water
Mahogany Chicken Thighs
By Valarie
In a medium bowl stir together pineapple juice, soy sauce, potato starch, balsamic vinegar, sherry, tomato paste, h...
- 1/3 cup unsweetened pineapple juice
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons potato starch or quick-cooking tapioca, crushed
- 3 tablespoons balsamic vinegar
- 2 tablespoons dry sherry or cider vinegar
- 2 tablespoons tomato paste
- 1 tablespoon honey
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 1 medium onion, cut in thin wedges
- 2 medium carrots, peeled and bias-sliced
- 12 small skinless, boneless chicken thighs (about 2-1/2 pounds total)
- 1 10 - ounce package frozen white rice (2 cups)
- 2 tablespoons thinly cut green onion strips(optional)
Lucky Life Stir Fry
By Valarie
Before cooking, make sure that all vegetables are prepped and ready to go
- 1 cup cold vegetable stock
- 1 to 2 tablespoons oyster sauce or mushroom sauce
- 1 heaping tablespoon cornstarch
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon clear rice vinegar or cider vinegar
- Pinch salt
- Pinch sugar
- 1 tablespoon peanut oil
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 medium red Fresno chile, seeded and finely chopped
- 2 small carrots, cut into a 2-inch julienne
- 1 red pepper, seeded and cut into a julienne
- 1 yellow pepper, seeded and cut into a julienne
- 1 large handful snow peas
- 2 cups thinly shredded red cabbage
- 1 small handful shredded kale
- 3 large fresh shitake mushrooms, sliced
- 1 large ripe beef tomato, sliced into wedges or sliced tinned water chestnuts
- 1 large handful bean sprouts
- 1 scallion, finely sliced on the angle
Baked Shrimp In Lemony Garlic Sauce
By Valarie
Oxmoor House Healthy Eating Collection, Oxmoor House 2003
- 1 1/4 pounds large shrimp, peeled and deveined
- Cooking spray
- 1/4 cup fresh lemon juice
- 2 tablespoons light butter, melted
- 3 garlic cloves, minced
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon lemon-pepper seasoning
- 1/4 teaspoon ground red pepper
- 2 tablespoons chopped fresh parsley
Seafood Cioppino
By Valarie
Robin Bashinsky, Cooking Light JANUARY 2012
- 2 tablespoons extra-virgin olive oil, divided
- 2 cups vertically sliced onion
- 4 garlic cloves, sliced
- 1 cup dry white wine
- 1 cup organic vegetable broth
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 1/2 teaspoon crushed red pepper
- 1 (35-ounce) can whole tomatoes with basil, rinsed, drained, and coarsely chopped
- 1 (10-ounce) yellowtail snapper fillet, cut into 8 (1-inch) cubes
- 4 sea scallops (about 6 ounces)
- 1/2 teaspoon freshly ground black pepper
- 8 medium peeled and deveined shrimp (about 5 ounces)
- 12 littleneck clams, scrubbed
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon fresh lemon juice
Mama T's Sausage and Beef Casserole
By Valarie
step 1 ingredients instructions Pre-heat oven to 350°F step 2 ingredients 1 pound beef chuc...
- 1 pound beef chuck (cubed - like stew meat)
- 1 pound sweet Italian sausage links
- 1 Large onion (sliced)
- 4 Cloves garlic (minced)
- 2 Red or yellow bell peppers (sliced)
- 2 Cans kidney beans (drained and rinsed)
- 4 Russet potatoes (peeled and cut in half lengthwise and then sliced into 8ths)
- 1 cup beef stock
- Dried basil (to taste)
- Salt and pepper (to taste)
Quinoa Stuffed Poblano Peppers
By Valarie
Preheat the oven to 400 degrees F
- One 28-ounce can whole peeled tomatoes
- 3 cloves garlic, peeled
- 1 chipotle pepper (packed in adobo sauce)
- 2 tablespoons olive oil
- 1/2 small red onion, diced
- 1/2 small red bell pepper, diced
- 1 plum tomato, diced
- One 15-ounce can pinto beans, drained and rinsed
- 1 cup cooked quinoa
- 1 teaspoon chili powder
- 3 tablespoons chopped green onions, optional
- 2 large poblano peppers (4 if small)
- 1/2 cup grated reduced-fat pepper jack cheese
- Avocado Cream Sauce, recipe follows
- Diced tomatoes, for garnish, optional
- Green onions, sliced, for garnish, optional
- 1 large ripe avocado
- 1/2 cup reduced-fat Greek yogurt
- Juice of 1 lime
- Kosher salt and freshly ground black pepper
Mexican Tinga
By Valarie
Heat olive oil in a saucepan over medium heat
- 2 tablespoons olive oil
- 1 large onion, cut into rings
- 1 (15 ounce) can stewed tomatoes
- 1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
- 2 pounds shredded cooked chicken meat
- 16 tostada shells
- 1/2 cup sour cream
Grilled Marinated Shrimp
By Valarie
In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and...
- 1 cup olive oil
- 1/4 cup chopped fresh parsley
- 1 lemon, juiced
- 2 tablespoons hot pepper sauce
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 pounds large shrimp, peeled and deveined with tails attached
- skewers