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Recipes
Watercress, Pistachio & Beet Salad
By dhoffmanlatter
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket
- 1 pound medium beets, peeled and sliced into 1/4-inch rounds
- 4 tablespoons champagne vinegar or white-wine vinegar, divided
- 1 tablespoon pure maple syrup plus 2 teaspoons, divided
- Pinch of salt plus 1/4 teaspoon, divided
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon ground pepper
- 10 cups watercress, trimmed
- 1 medium fennel bulb, trimmed, cored and thinly sliced; fronds reserved
- 1/4 cup coarsely chopped salted pistachios
- 1/4 cup crumbled feta or goat cheese
Aubergine Roulade with spicy filling
By dhoffmanlatter
Cut aubergines (eggplant) lengthwise in 1/8 in
- Filling:
- 1 tin of chopped tomatoes (14 oz or 400g)
- 2 tbsp. olive oil
- 2 large aubergines (eggplants)
- Salt and pepper
- 5 oz (150g) Gruyère AOP
- 3 tbsp (50g) pine nuts
- 1 bunch of mixed herbs, e.g. parsley, basil, oregano
- 3 tbsp (50g) sultana raisins
- 2 tbsp. breadcrumbs
- 1 egg
- 1 clove of garlic
- Salt and pepper
Carribean Black Bean Soup
By dhoffmanlatter
1. Heat a large skillet over medium-high heat
- 1 tablespoon olive oil
- 2 cups chopped red onion (1 onion)
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 3 tablespoons finely chopped jalapeño pepper (2 peppers)
- 1 whole garlic head, peeled and minced
- 1/4 cup no-salt-added tomato paste
- 4 cups organic vegetable broth, divided
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 2 (15-ounce) cans no-salt-added black beans, rinsed and drained
- 1/2 cup coconut milk
- 1/2 cup chopped fresh cilantro
- 2 limes, quartered
Sam's Shrimp Tacos
By dhoffmanlatter
1. cook shrimp and cool. put in bowl and add salsa, lime juice, salt, chili powder, corn and lime
- Flour tortillas
- sour cream
- Shrimp
- Chili powder
- Kosher salt
- corn
- Lime
- salsa
- Avocado
Black bean soup
By dhoffmanlatter
1. Sort and wash beans; place in a large bowl
- 1 pound dried black beans
- 4 cups organic vegetable broth
- 2 cups chopped onion
- 1 cup water
- 1 tablespoon ground cumin
- 3 bay leaves
- 1 serrano chile, finely chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1/4 cup chopped fresh cilantro
- 3 tablespoons reduced-fat sour cream
- Cilantro sprigs (optional)
Sauteed Spinach with Pine Nuts & Golden Raisins
By dhoffmanlatter
Heat oil in a large nonstick skillet or Dutch oven over medium-high heat
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons golden raisins
- 1 tablespoon pine nuts
- 2 cloves garlic, minced
- 1 10-ounce bag fresh spinach, (see Ingredient note), tough stems removed
- 2 teaspoons balsamic vinegar
- 1/8 teaspoon salt
- 1 tablespoon shaved Parmesan cheese
- Freshly ground pepper, to taste
Quinoa Mushroom Soup
By dhoffmanlatter
Combine porcini and boiling water in a small bowl, cover with a plate and set aside for 20 minutes
- 1/2 ounce dried porcini mushrooms
- 1 cup boiling water
- 1 tablespoon extra-virgin olive oil plus 2 teaspoons, divided
- 12 ounces mixed mushrooms (shiitake, oyster, cremini), thinly sliced
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 1/4 cup dry sherry or dry vermouth
- 1 large onion, finely chopped
- 2 stalks celery, chopped
- 1 large carrot, halved lengthwise and thinly sliced
- 1/2 small red bell pepper, chopped
- 4 cups mushroom broth or low-sodium chicken broth
- 3/4 cup canned no-salt-added crushed tomatoes or tomato puree
- 1/2 cup quinoa
- 1 tablespoon dried marjoram or oregano
- 1 bay leaf
- 2 teaspoons reduced-sodium soy sauce
Ina Garten's brownie tart
By dhoffmanlatter
Grease and flour a 9-inch tart pan with removable sides
- 6 tablespoons (3/4 stick) unsalted butter
- 3 1/4 cups (20 ounces) semisweet chocolate chips
- 3 extra-large eggs
- 1 cup sugar
- 1 tablespoon instant coffee granules
- 1/2 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup (4 ounces) chopped walnuts
- 2 to 3 tablespoons heavy cream
Moussaka
By dhoffmanlatter
1.Wash and dry eggplant and zucchini
- 1 lb zucchini
- 1 lb eggplant
- oil
- 1 onion sliced
- 2 T parsley
- 8 oz sliced mushrooms
- 8 oz jar roasted pimientos drained
- 1 1/2 lbs beef
- 1 t salt
- 1 t oregano
- 1 6 oz can tomato paste
- 6 drops tabasco sauce
- 1 can cheddar cheese soup
- 1/4 c parm cheese
tomato soup with grilled cheese croutons
By dhoffmanlatter
Place oven rack on top third of oven
- 2 1/2 pounds ripe tomatoes (about 6 large)
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 2 garlic cloves,
- minced 2 cups unsalted chicken stock (such as Swanson)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces 1/3-less-fat cream cheese
- 3/4 cup coarsely chopped fresh basil
- 4 (1-ounce) slices whole-wheat bread Cooking spray
- 1.5 ounces cheddar cheese, shredded (about 1/3 cup)