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Recipes
Red Lentil Soup With Lemon
By bjlazyl
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering
- 3 tablespoons olive oil, more for drizzling
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/4 teaspoon kosher salt, more to taste
- 1/4 teaspoon ground black pepper
- Pinch of ground chile powder or cayenne, more to taste
- 1 quart chicken or vegetable broth
- 2 cups water
- 1 cup red lentils
- 1 large carrot, peeled and diced
- Juice of 1/2 lemon, more to taste
- 3 tablespoons chopped fresh cilantro
Basil Buttermilk Ranch Dressing
By bjlazyl
Zwilling Madura Plus Nonstick Fry Pan Add a Recipe Save and organize all of the stuff you love in one place
- 2 tablespoons minced shallot
- 2 tablespoons chopped basil
- 2 tablespoons chopped chives
- 1 tablespoon chopped parsley
- 1 small clove garlic, minced
- 2 teaspoons teaspoons lemon juice or white wine vinegar
- 1/2 cup mayonnaise
- 2 tablespoons yogurt or sour cream
- 1 cup well-shaken buttermilk
- Salt and freshly ground black pepper
- 1/4 teaspoon smoked paprika, optional
- Honey, as needed
Linguine With Lemon Sauce
By bjlazyl
Bring a pot of salted water to boil
- 2 tablespoons butter
- 1 tablespoon freshly grated lemon zest, plus more for serving
- 1/2 pound fresh or dried linguine
- 4 tablespoons heavy cream
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side
Cream Scones with Currants
By bjlazyl
Directions Preheat the oven to 425 degrees F
- 1 3/4 cups unbleached all-purpose flour
- 2 1/2 teaspoons baking powder
- 3 tablespoons sugar
- 1/4 teaspoon fine salt
- 6 tablespoons unsalted butter, cut into 1/2-inch cubes and refrigerated
- 2 teaspoons finely grated orange zest
- 1/4 cup dried currants
- 1 large egg
- 4 to 5 tablespoons heavy cream or half-and-half
- Copyright 2001 Television Food Network, G.P. All rights reserved
Roasted Pork Tenderloin with Raisin-Ginger Pan Sauce
By bjlazyl
Preheat the oven to 350°
- One 1 1/4-pound pork tenderloin
- 2 teaspoons vegetable oil
- Salt and freshly ground pepper
- 1/2 cup naturally sweetened apple juice
- 1/2 cup low-sodium chicken broth
- 1 tablespoon low-sodium soy sauce
- 3 tablespoons golden raisins
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cornstarch dissolved in 1 teaspoon of water
Poblano Bolognese Pasta
By bjlazyl
Recipe adapted from Comodo, New York, NY
- 2 medium carrots, roughly chopped
- 1 medium yellow onion, roughly chopped
- 1 stalk celery, roughly chopped
- 3/4 pound beef chuck
- 1 cup dry white wine
- 1 14-ounce can whole San Marzano tomatoes, undrained, crushed using your hands
- 3 bay leaves
- 2 teaspoons nutmeg
- 3 sprigs thyme
- Salt and pepper, to taste
- 1 pound fresh fettuccine
- 3 tablespoons butter
- 2 garlic cloves, minced
- 1 poblano pepper, finely chopped
- 1/2 cup heavy cream
- 3 ounces Parmigiano-Reggiano cheese, grated
Wedge Salad
By bjlazyl
Directions 1. In a large skillet, add the oil and shallots and bring to medium-high heat
- 1 cup canola oil
- 3 large shallots, thinly sliced (2 cups)
- Kosher salt, to taste
- 1/2 cup buttermilk
- 1/2 cup crème fraîche
- 1/4 cup mayonnaise
- 1 teaspoon freshly ground coarse black pepper, plus more to taste
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 4 ounces mild blue cheese, crumbled
- 1 pint Sun Gold or cherry tomatoes, halved
- 1 head iceberg lettuce, outer leaves discarded and cut into 4 wedges
- 1/4 pound bacon, crisped and finely crumbled
- 2 tablespoons finely chopped chives
- 1/4 cup tarragon leaves
- 2 tablespoons olive oil
Hearty Corn Frittata
By bjlazyl
Directions Preheat oven to 350°F
- Check 12 large eggs
- Check 1 (14.75-oz.) can cream-style corn
- Check 6 cooked bacon slices, crumbled
- Check 2 ounces Parmesan cheese, grated (about 1/2 cup)
- Check 2 tablespoons chopped fresh chives
- Check 1/2 teaspoon kosher salt
Creamy Basil Ranch Dressing
By bjlazyl
Read full directions on Made from Pinterest
- 1 cup fresh basil leaves (packed)
- 1 cup mayonnaise
- 1 shallots (small, halved)
- 1 clove garlic (peeled)
- 1 cup buttermilk
- 1 tbsp fresh lemon juice
- salt
- pepper
New England Clam Chowder
By bjlazyl
Bring clams and 4 cups water to a boil in a large pot over high heat
- cherrystone clams, scrubbed
- unsalted butter
- bacon, cut into 1/2-inch pieces
- celery stalks, minced
- large onion, minced
- garlic clove, minced
- Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
- chopped fresh thyme
- bay leaf
- cornstarch
- heavy cream
- Kosher salt, freshly ground pepper
- Chopped fresh chives
- Oyster crackers or Vermont Common Crackers