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Recipes
Beef Chow Fun
By Valarie
Fill a large nonstick skillet with water and bring to a boil
- 8 ounces wide rice noodles, preferably brown-rice noodles (see Notes)
- 1/2 cup Shao Hsing or dry sherry (see Notes)
- 4 teaspoons black bean-garlic sauce (see Notes)
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons light brown sugar
- 2 teaspoons cornstarch
- 4 teaspoons canola or peanut oil, divided
- 1 teaspoon minced ginger
- 1 small onion, thinly sliced
- 1 12-ounce bag fresh Asian stir-fry vegetables (about 5 1/2 cups)
- 1/2 cup water, divided
- 8 ounces sirloin steak, cut into thin slices
Shaved Asparagus Salad
By Valarie
Symon's Suppers
- 1 orange
- 1 bunch thick green asparagus (1 pound), trimmed and thinly sliced on the bias
- 4 ounces Pecorino Romano cheese, diced
- 2 tablespoons chopped chives
- 2 teaspoons white wine vinegar
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons toasted hazelnuts, whole or coarsely chopped
Perfectly Baked Beans
By Valarie
Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees F
- 4 slices regular bacon, diced
- 1 medium onion, cut into small dice
- 1 medium green bell pepper, cut into small dice
- 1 red bell pepper, cut into small dice
- 1 fresh jalapeno, chopped
- 4 large cans (28 ounces each) pork and beans
- 1 cup barbecue sauce
- 1/2 cup brown sugar
- 1/4 cup distilled or cider vinegar
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 2 chipotle peppers, minced
- 6 slices thin bacon
Basil Oil and Cinnamon Oil
By Valarie
Tear the leaves off of the basil and place in a blender with the olive oil
- 1 bunch fresh basil
- 1 cup pure olive oil
Chicken Enchilada Casserole
By Valarie
1.Put the chicken breasts and the enchilada sauce in your slow cooker
- 2 boneless skinless raw chicken breasts
- 1 28 ounce can Red Enchilada Sauce (I use El Pato Brand)
- 10 corn tortillas (I used an entire 11.7 ounce bag)
- 3 cups grated cheddar cheese (divided)
- 1 3.8 ounce can black olives (divided)
Marinated Pork Tenderloin
By Valarie
Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large res...
- 1/4 cup soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons sherry
- 1 1/2 teaspoons dried minced onion
- 1 teaspoon ground cinnamon
- 2 tablespoons olive oil
- 1 pinch garlic powder
- 2 (3/4 pound) pork tenderloins
Shrimp with Kale and White Beans
By Valarie
Preheat oven to 400 degrees Fahrenheit
- 1 carrot, peeled and cut into 1/4-inch-thick rounds (cut into half-moons, if large)
- 1 celery stalk, thinly sliced (about 3/4 cup)
- 1/2 medium red onion, finely chopped (about 1/2 cup)
- 1 can (15 ounces) white beans, such as cannellini or navy, drained and rinsed
- 3/4 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 teaspoon coarse salt
- Freshly ground pepper
- 1 small bunch kale (about 12 ounces), stems and center ribs discarded, leaves thinly sliced crosswise
- 18 medium shrimp (about 8 ounces), peeled and deveined
- 3/4 cup homemade or low-sodium store-bought chicken stock
Banana Crumb Muffins
By Valarie
Preheat oven to 375 degrees F (190 degrees C)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- 3/4 cup white sugar
- 1 egg, lightly beaten
- 1/3 cup butter, melted
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
Easy Greek Salad
By Valarie
Add the chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved olives, half the feta and some parsle...
- 1 head romaine lettuce, chopped
- 4 whole ripe tomatoes, cut into 6 wedges each, then each wedge cut in half
- 1 whole (large) cucumber, peeled, cut into fourths lengthwise, and diced into large chunks
- 1/2 whole red onion, sliced very thin
- 30 whole pitted kalamata olives, cut in half lengthwise, plus 6 olives, chopped fine
- 6 ounces crumbled feta cheese
- Fresh parsley leaves, roughly chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar, or more to taste
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 1 whole lemon, for squeezing
Slow-Roasted Pork with Citrus and Garlic
By Valarie
Recipe courtesy Food Network Magazine
- 10 cloves garlic
- 2 tablespoons fresh oregano
- 1 tablespoon fresh thyme
- 2 tablespoons coriander seeds
- 2 teaspoons cumin seeds
- 4 bay leaves
- Kosher salt and freshly ground pepper
- 1 6-to-8-pound Boston butt pork shoulder
- Juice of 6 oranges, peels reserved
- Juice of 4 lemons, peels reserved
- Juice of 4 limes
- 1/4 cup Worcestershire sauce
- 3/4 cup extra-virgin olive oil
- 3 white onions, thinly sliced