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Recipes
Asian Vegetable Lo Mein
By Valarie
In a small bowl combine mushrooms and boiling water
- 1 cup dried shiitake or Chinese black mushrooms
- 1 cup boiling water
- 6 ounces udon noodles
- 2 egg whites
- 1 egg
- 2 teaspoons cooking oil
- 2 teaspoons toasted sesame oil
- 3 cloves garlic, minced
- 2 teaspoons finely chopped fresh ginger
- 1/2 teaspoon crushed red pepper (optional)
- 1 red sweet pepper, cut into thin bite-size strips
- 2 cups sugar snap peas or snow pea pods (strings and tips removed), halved if large
- 1/4 cup light teriyaki sauce
Marinated Baked Pork Chops
By Valarie
Preheat oven to 350 degrees F (175 degrees C)
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon juice
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 6 pork chops, trimmed
Grilled Mustard-Glazed Pork Loin
By Valarie
1. Open bottom vent on grill
- 1/2 cup grainy mustard
- 6 tablespoons apple jelly
- 2 tablespoons dark brown sugar
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 2 teaspoons minced fresh thyme leaves
- 1/2 teaspoon salt
- 3/4 teaspoon pepper
- 1 boneless pork loin roast (2 1/2 to 3 pounds), fat on top scored lightly and tied (see note)
Spreads
By Valarie
Directions Preheat the oven to 350 degrees F
- 3 cups brown sugar
- 1 cup (2 sticks) butter
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 6 to 8 ounces semisweet chocolate chips
- Assorted toppings as needed: chopped granola, chopped nuts, colored sprinkles, mini marshmallows, crushed graham crackers, chopped candy, caramel sauce
Pork Chops with Apples & Thyme
By Valarie
Mix 2 tablespoons broth and cornstarch in a small bowl
- 3/4 cup reduced-sodium chicken broth, divided
- 2 teaspoons cornstarch
- 2 teaspoons canola oil
- 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed of fat
- 1 small onion, sliced
- 1 tart apple, such as Granny Smith, peeled and sliced
- 1/4 cup apple cider, or apple juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dried thyme
Salad Nicoise
By Valarie
For the parsley vinaigrette: Into small bowl, measure vinaigrette ingredients
- 1/4 cup loosely packed fresh parsley leaves, chopped
- 1/4 cup red wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound (small) red potatoes, unpeeled
- 6 large eggs
- 1/2 pound green beans, trimmed and each cut crosswise in half
- 1 bag(s) (5-ounce) mixed baby greens (about 8 cups loosely packed)
- 1/2 English (seedless) cucumber, thinly sliced
- 1 can (12-ounce) solid white tuna in water, drained
- 3 medium tomatoes, cut into wedges
- 1/2 cup (about 3 ounces) nicoise olives
Seared Snapper with Gazpacho Vinaigrette
By Valarie
Makes 4 servings Set aside 1/3 cup each of the tomatoes, bell pepper, and cucumber
- 1 beefsteak tomato (about 3/4 pound), peeled, seeded and chopped (about 1 1/3 cups)
- 1 small red bell pepper, chopped (about 2/3 cup)
- 4-inch piece English cucumber, peeled, seeded, and chopped (about 3/4 cup)
- 2 tablespoons finely chopped onion, soaked in cold water for 10 minutes and drained
- 2 tablespoons sherry vinegar
- 1/2 garlic clove, minced (about 1/2 teaspoon)
- Kosher salt and freshly milled black pepper
- 1/2 cup plus 1 tablespoon “extra virgin olive oil
- 1/4 cup sliced pimiento-stuffed olives
- 1/3 cup Wondra or unbleached all-purpose flour
- Four pieces red snapper or striped bass fillet (about 1 1/2 pounds total), skinned
Braised Short Ribs by Sara Moulton
By Valarie
Yields: 4-6 Pat the ribs dry and season them on all sides with salt and pepper
- For the Horseradish Sauce:
- 5 pounds English-cut beef short ribs, with the bone
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 large onion, coarsely chopped (2 cups)
- 2 medium carrots, coarsely chopped
- 3 garlic cloves, finely chopped (1 tablespoon)
- 2 tablespoons tomato paste
- 1 sprig fresh thyme or 1 teaspoon dried
- 1 Turkish bay leaf or 1/2 California bay leaf
- 1 750-ml bottle red wine
- 2 cups chicken broth
- 3 to 5 tablespoons all-purpose flour
- 2 tablespoons Dijon-style mustard
- 1 tablespoon fresh lemon juice
- Horseradish Sauce (recipe follows)
- 2 tablespoons bottled horseradish
- 1/4 cup plus 2 tablespoons sour cream
- 1/4 teaspoon freshly grated lemon zest
- Kosher salt and freshly ground pepper
Greek Orzo Stuffed Peppers
By Valarie
Halve peppers lengthwise through the stems, leaving the stems attached
- 4 yellow, orange and/or red bell peppers
- 1/2 cup whole-wheat orzo
- 1 15-ounce can chickpeas, rinsed
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 6 ounces baby spinach, coarsely chopped
- 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
- 3/4 cup crumbled feta cheese, divided
- 1/4 cup sun-dried tomatoes, (not oil-packed), chopped
- 1 tablespoon sherry vinegar, or red-wine vinegar
- 1/4 teaspoon salt
Borage, Benedictine and Bacon Sandwiches
By Valarie
Directions Working in batches if necessary, cook the bacon in a large skillet over medium heat until crispy, about...
- 8 strips bacon
- 1 large cucumber, peeled and seeded
- 8 ounces cream cheese, softened
- 1 1/2 tablespoons mayonnaise
- 1 1/2 tablespoons finely chopped red onion
- Kosher salt and freshly ground black pepper
- 8 slices country wheat bread
- 2 cups fresh borage petals or microgreens or baby arugula