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Recipes
Edgar's Gravlax
By Steve-3
Put all ingredients, except the salmon and sweet soy sauce, in a food processor until well combined and finely chop...
- For one pound center-cut fillet of salmon:
- 1 pound kosher salt
- 1 cup granulated sugar
- 1/4 cup coarsely grated fresh ginger root
- 3 tablespoons white pepper
- 2 fresh Serrano chiles
- 2 bunches cilantro leaves
- 1 pound salmon
- 1 cup sweet soy sauce (ellen stopped using this)
Grilled Vegetable Medley
By Steve-3
Healthy and Delicious!
- 6 ears fresh corn, husks removed. I used frozen corn
- 6 Ounces fresh white button mushrooms, sliced in half (about
- 2 1/2 cups - I used sliced mushrooms from the store)
- 1 cup frozen shelled edamame, thawed
- 1/2 cup red pepper thinly sliced
- 1 cup fresh zucchini, diced
- 3 tablespoons fresh basil, coarsely chopped
- 1/2 teaspoon salt
- 1 small garlic clove, peeled and crushed
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/2 tablespoon cider vinegar
- 1/4 tablespoon ground black pepper
Sweet Potato and Chick Pea Dish
By Steve-3
- place sweet potatoes and chickpeas on parchment paper or nonstick foil on baking sheet and put in 425 degree
- peeled and cubed sweet potatoes
- canned organic chickpeas rinsed and drained
- chili powder
- cinnamon
- rock salt
- cilantro paste
- olive oil
- sweet balsamic vinegar (or regular and add a little honey)
Passover Carrot Ring
By Steve-3
Preheat the oven to 350º
- 3 tablespoons potato starch
- 1/2 cup sweet Jewish wine, such as Manischewitz
- 1/4 cup (1/2 stick) soy margarine
- 1/2 cup matzo meal
- 1 pound carrots, peeled and grated
- 1/4 cup raisins (optional)
- 1/2 cup Sucanat
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Juice and zest of 1 lemon (optional)
- 1 cage free organic egg
- 1/2 teaspoon salt
Autumn Apple and Squash Medley
By Steve-3
Preheat oven to 375. Combine squash, sweet potato and apple in a large bowl
- 2 cups butternut or acorn squash
- 1 large sweet potato, peeled, cut into 1” cubes
- 1/3 cup orange juice
- 1/2 tsp. each cinnamon and ground ginger
- 1 tsp. cornstarch
- 2 Tbsp. Mazola canola oil
Stuffing with Toasted Pecans -- Yum!
By Steve-3
Aunt Linda's famous recipe
- 1/2 cup butter
- 2-3 cups pecans
- 1 cup finely chopped scallions
- 1/2 cup finely chopped celery hearts
- 1/2 cup finely chopped carrots
- 1/2 cup snipped fresh parsley
- 1/3 cup snipped fresh thyme (I use less)
- 3 cloves minced garlic
- 4-5 cups dry white bread crumbs (I use 1 package Brownberry oven unflavored cubes—about 5 cups)
- 1 package dried cherries
- 2-2 1/2 cups chicken stock (use College Inn brand broth)
Steve's Famous Pumpkin Roll
By Steve-3
Spray cooking sheet with Pam
- Beat together:
- 1 cup sugar
- 2/3 cup solid pumpkin
- 3 eggs
- Add:
- 1 teaspoon baking soda or powder
- 1/2 teaspoon cinnamon
- 3/4 cups flour
- Filling:
- 6 oz. Cream cheese ( I use 1/3 fat free, don’t use the fat free version)
- 1 cup powder sugar
- 4 tablespoons margarine or butter
- 2/3 teaspoon Vanilla
Kale, Quinoa Crustless Quice
By Steve-3
> Preheat the oven to 350 and prepare a 9" pie dish (either butter the dish thoroughly or spray with baking spray)
- 1/2 cup Quinoa
- > 1 cup water
- > 2 tablespoons Olive Oil
- > 1 bunch Kale, stems removed and cut into ribbons
- > 1 Vidalia Onion, thinly sliced
- > 2 cloves of garlic, minced
- > 1/2 cup feta
- > 4 eggs
- > salt and pepper to taste
Sweet Potato, Corn and Kale Chowder
By Steve-3
The recipe is used as a guide as I often change ingredients by my mood and availability in the fridge
- The Stock:
- medium/large sweet potato cut into fourths in three cups of water, boil for about 20 minutes. While that is happening I do the prep:
- 1 onion (medium) diced
- 3 stalks celery, diced
- 3 carrots, diced
- 2 – 3 medium sweet potatoes (yams) peeled and diced
- 1 package frozen corn
- Rice Milk
- 2 cups Kale chopped
- In large empty pot over medium heat, cook onions in 1 -2 tablespoons of veggie oil for about 3 minutes.
- Add celery, carrots, and diced sweet potatoes for two minutes.
- 2 teaspoons dried thyme
- 2 cups rice milk, plus more if needed (I guess low fat milk would work)
- Add thyme for one minute then add rice milk to cover veggies and bring to boil and simmer for about 20 minutes.
Crispy Tuscan Grilled Kale
By Steve-3
Preheat the grill to high or build a small fire in a charcoal grill
- Makes 1 healthy stack
- 1 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, finely minced
- Zest and juice of 1 lemon
- 2 bunches Tuscan kale, stems and all, washed and spun dry
- Salt
- Freshly ground black pepper