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Recipes
Lasagna Soup
By stancec44
The soup starts off with a mixture of onions, garlic, spices and tomatoes – all of which are typically found in t...
- 1 1/2 cups low fat or fat-free ricotta cheese
- 1/2 cup grated asiago cheese
- 1 cup grated fontina cheese, divided
- 1 tbsp olive oil
- 2 cups diced onion (approx. 2 medium)
- 3-4 cloves garlic
- 2 tbsp tomato paste (try using homemade for an extra burst of flavor!)
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1-lb Italian chicken sausage, mild or spicy, diced
- 28-oz canned, diced tomatoes
- 6 cups chicken stock
- Salt and pepper, to taste
- 8 oz malfaldine pasta or other wide noodles (or cook wide lasagne noodles and cut into thin strips-if you do this, just add to soup a few minutes before serving)
Pie Crust (GF)
By stancec44
Gluten-free no-bake pie crusts can be made on the fly and tucked away in the fridge to chill, and then paired with ...
- 7-8 oz. of gluten-free wafer cookies or biscotti (like Pamela's Products); any flavor (chocolate, ginger snap, lemon, vanilla, or almond anise)
- 4 Tbsp. butter (salted or unsalted), vegan buttery stick, or coconut oil. Virgin coconut oil will give you more of a coconut flavor than lesser quality coconut oil but either will work just fine.
Salmon Carpaccio w/Lemon Aioli & Pork Rind Crumble (Chef's recipe)
By stancec44
To finish the dish, Qui made a lemon aioli and served it with broccoli rabe
- 3 tablespoons finely crushed pork rinds
- 3 tablespoons finely crushed toasted rye-bread crumbs
- Kosher salt
- 2 large egg yolks
- 1 small garlic clove
- 3/4 teaspoon finely grated lemon zest
- 1 1/2 tablespoons fresh lemon juice
- 1/2 cup canola or vegetable oil
- 1 tablespoon finely chopped dill
- 4 ounces broccoli rabe, trimmed
- 1 teaspoon extra-virgin olive oil, plus more for brushing
- 1/2 pound sushi-grade, skinless salmon fillet, preferably wild, thinly sliced at a slight angle
Ukrainian Waffle Cake w/Dulce de Leche
By stancec44
Combined cooked condensed milk, 1/2 stick softened butter and 1 tsp lemon juice in the electric stand mixer and whi...
- 1 package plain wafers – round or square (9 layers, 9-inch diameter)
- 1 (14oz) can cooked sweetened condensed milk a.k.a. Dulce de leche
- 1/2 stick unsalted butter, softened
- 1 tsp lemon juice
Creamy Tomato Soup with Popcorn
By stancec44
It is well worth the small amount of extra effort it takes to make it
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped (at least 1/2 cup)
- 1 clove garlic, minced
- Two 14.5-ounce cans no-salt-added diced tomatoes, plus their juices
- 2 tablespoons tomato paste
- 2 cups low-sodium chicken broth or vegetable broth
- 1/2 cup whole milk (may substitute low-fat milk, almond milk or oat milk)
- 2 teaspoons honey (may substitute Agave)
- 1/2 teaspoon salt
- Pinch freshly ground white pepper
- 2 cups plain or cheddar popcorn (popped)
Roasted Beets with Creamy Goat Cheese and Herbs
By stancec44
1. Preheat the oven to 375°
- 6 medium beets (golden or red or
- a combination of both), greens and root ends removed
- 4 ounces fresh goat cheese
- (chèvre)
- 3 to 4 tablespoons low-fat plain yogurt
- 3 tablespoons finely chopped
- fresh herbs (such as chives, dill and tarragon), plus extra for serving
- 1/2 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- Flaky salt
Spicy Bourbon BBQ Sauce
By stancec44
The secret to this spicy bourbon barbecue sauce is smoked bottled ketchup
- Two (24-ounce) bottles ketchup
- 2/3 cup bourbon
- 2/3 cup Dijon mustard
- 2/3 cup dark molasses
- 1/2 cup cold water
- 1/3 cup store-bought or homemade hot sauce
- 1/4 cup firmly packed light brown sugar
- 2 1/2 tablespoons Worcestershire sauce
- 4 teaspoons onion powder
- 4 teaspoons garlic powder
- 1 tablespoon rendered bacon drippings
- 1 tablespoon salt
Okinawa Noodles w Miso Coated Pork Belly
By stancec44
Red miso paste, more fermented than its blond counterparts, adds piquancy to pork belly cooked with brown sugar, mi...
- For the Dashi (makes 4 1/2 cups)
- 1⁄4 oz. kombu
- 1 oz. bonito flakes
- For the Pork Belly and Noodles
- 1 lb. skinless pork belly, cut into 1/2-inch pieces
- 1⁄2 cup red miso paste
- 3 tbsp. awamori rice liqueur
- 3 tbsp. mirin
- 1 1⁄2 tbsp. packed dark brown sugar, preferably from Okinawa
- 2 tbsp. toasted sesame seeds
- 4 cups Dashi
- 5 oz. mung bean sprouts
- 9 oz. somen noodles
- 4 scallions, thinly sliced
- Angel hair chile threads, to garnish
Orange, Cinnamon & Cranberry Kitovai
By stancec44
This simplified version of a korovai is made with ‘tangzhong’, a flour roux used in traditional Asian breadmaki...
- For the tangzhong:
- 33g strong white bread flour
- For the dough:
- 150ml whole milk
- 35g unsalted butter
- finely grated zest of 2 unwaxed oranges
- 1 tbsp vanilla bean paste
- 2 eggs, plus another for egg wash
- 10g caster sugar
- 2 tsp ground cinnamon
- 1 tsp fine table salt
- 125g tangzhong (see above)
- 450g strong white flour
- 10g fast-action dried yeast
- 100g dried cranberries
- You will also need:
- 18cm round, deep cake tin, well greased, then base-lined with baking paper
- Oiled cling film
Indian Roti & Lentil Stew
By stancec44
Yamini Joshi of the League of Kitchens suggests this quick lentil stew as a way to use up leftover roti
- 1⁄2 cup (4 oz.) moong dal (split mung beans), rinsed and drained
- 2 tbsp. (1 oz.) ghee
- 1 tbsp. kosher salt
- 1 tbsp. ground coriander
- 1 tsp. ground cumin
- 1⁄2 tsp. ground turmeric
- 2 pinches asafetida (hing)
- 2 fresh green Indian or Thai chiles, cut crosswise in 3 pieces each
- 6 6-inch roti, cut in rough 1 1/2-inch squares