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Recipes
Spiced Lamb Loin Chops with Peach Jam
By dhoffmanlatter
DIRECTIONS Combine all the ingredients EXCEPT the lamb chops and jam in a small bowl; rub spice mixture evenly over...
- 1 T. brown sugar
- 1 tsp. salt
- 1 tsp. onion powder
- 1 tsp. chili powder
- 1 tsp. paprika
- 1/2 tsp. dried oregano
- 1/4 tsp. ground ginger
- 1/4 tsp. ground allspice
- 1/4 tsp. black pepper
- 8 (4-ounce) bone-in lamb loin chops, trimmed
- Cooking spray
- 1/2 cup organic peach jam
Curried Shrimp with Cucumber Vinagrette
By dhoffmanlatter
1.Purée cucumber with vinegar in a blender until very smooth
- 1 English cucumber, halved lengthwise, seeded, and chopped
- 1/4 cup seasoned rice vinegar
- 1 tablespoon Asian sesame oil
- 1 lb large shrimp (20 to 24), shelled and deveined
- 1/2 tablespoon curry powder
- 1 to 2 tablespoons vegetable oil
- Accompaniment: small cucumber sticks
Red Wine Braised Mushroom Sauce
By dhoffmanlatter
Heat oil in a large skillet over medium-high heat
- 1 tablespoon extra-virgin olive oil
- 1/2 cup sliced red onion
- 1 tablespoon chopped fresh thyme
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 pound cremini (baby bella) mushrooms, quartered
- 3/4 cup mushroom broth or reduced-sodium beef broth
- 1/2 cup red wine
- 1 tablespoon butter
Slow cooker chicken cacciatore
By dhoffmanlatter
Combine 1/2 cup water and flour in a 6-quart electric slow cooker, stirring with a whisk
- 1/2 cup water
- 1 tablespoon all-purpose flour
- 2 cups unsalted chicken stock (such as Swanson)
- 1/2 cup white wine
- 1/4 cup chopped fresh oregano
- 1/4 cup drained capers
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 8 garlic cloves, chopped
- 1 (28-oz.) container diced tomatoes (such as Pomì)
- 1 (8-oz.) pkg. cremini mushrooms, quartered
- 8 (6-oz.) bone-in chicken thighs, skinned (about 3 lb.)
- 2 tablespoons extra-virgin olive oil
- 12 ounces uncooked spaghetti, broken in half
- 5 ounces baby spinach
- 2 ounces Parmesan cheese, grated (about 1/2 cup)
Slow cooker chicken Cacciatori with potatoes
By dhoffmanlatter
(OPTIONAL STEP): Season chicken with salt and pepper
- 6 chicken thighs, bone-in, skin on or off
- Salt and pepper to season
- 2 tablespoons olive oil (more if needed )
- 2 pounds | 1 kg baby potatoes, quartered
- 2 tablespoons minced garlic (or 8 cloves)
- 1 medium onion, roughly chopped
- 1 small yellow pepper (capsicum), deseeded and diced
- 1 small red pepper (capsicum), deseeded and diced
- 2 medium-sized carrot, peeled and sliced
- 14 oz | 410g can crushed tomatoes
- 1 14 oz | 400g bottle tomato passata (tomato sauce or puree for US readers)*
- 150 ml red wine (optional -- substitute with beef broth IF DESIRED)
- 2 tablespoons tomato paste
- 2 tablespoons freshly chopped parsley
- 1 teaspoon each dried basil and oregano
- 1 cube bullion (beef), crushed
- 1 teaspoon salt (adjust to your taste)
- pepper (adjust to your taste)
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup sliced mushrooms
- 1/2 cup pitted black olives
Creamy Spinach Stuffed Salmon in Garlic Butter
By dhoffmanlatter
Place each salmon fillet on a flat surface
- Salmon:
- 4 4 4 skinless salmon fillets
- to and pepper to season
- 2 2 2 tablespoons lemon juice
- 2 2 2 tablespoons olive oil divided
- 1 1 1 tablespoon unsalted butter
- Filling:
- 4 4 4 oz (120 g) cream cheese at room temp
- 4 4 4 oz (120 g) frozen spinach thawed
- 1/4 1/4 1/4 cup finely grated parmesan cheese
- 2 2 2 teaspoons minced garlic
- to and pepper, to taste
- Optional Garlic Butter:
- 1 1 1 tablespoon unsalted butter
- 1 1 1 tablespoon minced garlic
- 1 1 1 tablespoon lemon juice
Caribbean Shrimp Salad with Lime Vinaigrette
By dhoffmanlatter
Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well
- 4 cups chopped cooked shrimp (about 1 1/2 pounds)
- 5 tablespoons seasoned rice vinegar, divided
- 2 tablespoons chili garlic sauce (such as Lee Kum Kee)
- 1 1/2 tablespoons olive oil
- 1 tablespoon grated lime rind
- 1/4 cup fresh lime juice (about 3 large limes)
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 2 garlic cloves, minced
- Dash of salt
- 8 cups fresh baby spinach
- 1 cup chopped peeled mango (about 1 large)
- 1/4 cup diced peeled avocado
Lasagna
By dhoffmanlatter
This lasagne recipe was adapted from the Moosewood cookbook
- FILLING:
- 2 (28 ounce) jars of tomato sauce; you'll use about 1 1/2 jars (we often use Bartoli Marinara with burgundy; Paul Newman is also good)
- 1 box Barilla no-boil lasagna noodles
- 2 cups ricotta cheese
- 2 eggs, beaten
- Salt and pepper
- 1/2 pound spinach, chopped
- Dash nutmeg
- 1/2 pound mozzarella cheese, shredded
- 1/2 cup parmesan (or romano) cheese, grated
- 9 "X13" pan
Lemony Shrimp and Spinach Fettuccine
By dhoffmanlatter
Bring a pot of water to a boil over high heat
- Kosher salt
- 6 ounces dried fettuccine
- 2 teaspoons olive oil
- 12 grape tomatoes halved
- 3/4 cup loosely packed, jarred artichoke hearts (optional)
- 1 lemon
- 1 medium clove garlic
- 1 pound peeled and deveined extra-large or jumbo raw shrimp (about 24 total)
- 1/2 cup dry white wine (may substitute chicken broth)
- 3/4 cup nonfat half-and-half
- 1 tablespoon cornstarch
- 3 cups baby spinach
- 1/4 cup freshly grated Parmigiano-Reggiano cheese (optional)
German Apple Pancake
By dhoffmanlatter
1.PREHEAT THE OVEN TO 450 DEGREES
- pancake:
- 3 lg EGGS
- 3/4 cmilk
- 3/4 cup white flour
- 1/2 t. salt
- 1/2 cup thin sliced apples (optional)
- FILLING
- 1/4 c Sugar
- 1/4 c Butter; melted
- 1 lb TART, FRESH APPLES
- powdered cinnamon and nutmeg
- TOPPING
- 2 T melted butter
- powdered sugar