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Recipes
Vinegar-Braised Chicken with Leeks and Peas
By PineyCook
Preheat the oven to 425° and position a rack in the upper third
- 8 whole chicken legs
- Salt
- Freshly ground pepper
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 3 large leeks, halved lengthwise and cut into 1-inch pieces
- 1 cup low-sodium chicken broth
- 1/4 cup white balsamic vinegar
- One 10-ounce package frozen baby peas, thawed
- 2 tablespoons chopped tarragon
- 2 tablespoons chopped parsley
- 1/2 cup crème fraîche
Spanakopita rice
By PineyCook
In a pot, combine the rice, broth, 1 Tbs
- 1 cup uncooked rice (I used plain, but you could also definitely use brown rice and just adjust for the longer cooking time.)
- 2 cups chicken or vegetable broth
- 1/4 tsp. nutmeg, plus an extra sprinkling for the spinach
- 3 Tbs. butter, divided
- one large or two smaller yellow onions, peeled and chopped
- 3 cloves garlic, peeled and minced
- 6 about 6 cups spinach, washed and coarsely chopped
- 1 cup crumbled feta cheese
- 1/2 cup shredded Parmesan (optional)
- salt and pepper
- 2 cooked chicken breasts, cut into 1 inch pieces, or shredded (optional)
Sweet and Sour Key Lime Pork
By PineyCook
1.Place all sauce ingredients in a medium sauce pan and heat to combine
- For the Sweet and Sour Sauce
- 1 6-ounce can pineapple juice
- 1/2 teaspoon ginger powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoons regular soy sauce
- 1 teaspoon dark soy sauce
- 1/4 cup brown sugar
- 2 1/2 tablespoons key lime juice (about 4 Key Limes)
- 1/2 teaspoon lime zest
- 1/2 cup ketchup
- 1/4 cup tomato paste
- 1/2 teaspoon red chili paste (optional)
- For the Pork
- 2 pounds pork tenderloin, cleaned of silver skin and cut into one-inch cubes
- 1 tablespoon sherry or rice wine
- 1 teaspoon regular soy sauce
- 1 teaspoon oyster sauce (optional, you can also just increase the amount of soy sauce used)
- 2 tablespoons key lime juice (about 3 or 4 Key Limes)
- 2 egg whites
- 3/4 cup corn starch or more (for dredging pork). Excess will be discarded
- 2-3 inches of canola oil for your wok
- For the Stir Fry
- 5 tablespoons canola oil, divided (it's OK to use some of the oil you used to fry the pork)
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup onion, cut into large bite sized pieces
- 1 bunch scallions, white part cut into one inch pieces (tops used as garnish)
- 1/2 fresh pineapple cleaned and cut into chunks (about 2 cups)
- 1/2 pound carrots, cleaned and cut on bias into bite sized pieces
- 1 large green pepper, cut into large bite sized pieces
- One bunch scallion tops, sliced and used as garnish
Aromatic Coconut Rice
By PineyCook
1 Melt coconut oil or clarified butter in a medium sauté pan (that has a cover) on medium low heat
- 3 Tbsp coconut oil (for vegan option) or clarified butter
- 1 cup finely chopped onion
- 1 clove garlic, minced (1 teaspoon)
- 1 1/4 teaspoons Kosher salt
- 1/8 teaspoon cayenne
- 2 cups basmati long grain rice
- 1/2 cup grated, unsweetened coconut
- 2 cups unsweetened coconut water*
- 1 3/4 cups plain water
- 3 cardamom pods
- 5 whole cloves
- 1 stick cinnamon
Apple Pork Tenderloin
By PineyCook
1. Preheat the oven to 400 degrees F
- 3 pounds pork tenderloin
- 1/2 cup brown sugar, packed
- 2 1/2 cups warm water or chicken broth or a combination
- 2 Tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 4 Granny Smith apples, peeled, cored and chopped
- 1/3 cup raisins
Southern Fried Cabbage
By PineyCook
Add chopped bacon to a large pot
- 12 oz bacon, diced raw
- 1 head cabbage, chopped
- 1 onion, diced
- 2 Tbsp Worcestershire
- 1 Tbsp apple cider vinegar
- 2 Tbsp brown sugar
- 1 tsp garlic powder
- black pepper to taste
Clam and Fregola Soup with Fennel and Tomatoes
By PineyCook
Heat the olive oil in a large soup pot over medium heat
- 3 tablespoons of olive oil
- 2 large shallots, finely chopped
- 1/2 bulb of fennel (some fronds reserved) chopped
- 4 cloves of garlic, minced
- 1/2 teaspoon dried chili flakes (or more to taste)
- 1/2 cup dry white wine
- 4 cups chicken stock
- 1 14.5 ounce (411 g) can of stewed tomatoes, crushed with their juice
- 1 cup fregola
- 3 pounds (1.3 kg) steamer clam, well scrubbed
- Fine grain sea salt and freshly ground black pepper to taste
- Chopped flat leaf parsley and fennel fronds for garnish
Bacon, Tomato and Cheddar Breakfast Bake with Eggs
By PineyCook
Preheat the oven to 350°
- 1 pound bakery white bread, cut into 1-inch cubes (16 cups)
- 1/4 cup extra-virgin olive oil
- 1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
- 1 large onion, halved and thinly sliced
- One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
- 1/2 teaspoon crushed red pepper
- 1/2 pound extra-sharp cheddar, shredded (about 2 cups)
- 1/2 pound Monterey Jack cheese, shredded (about 2 cups)
- 2 tablespoons snipped chives
- 1 3/4 cups low-sodium chicken broth
- Salt
- 8 large eggs
- Hot sauce, for serving
Beef Broccoli
By PineyCook
In a medium bowl, combine beef and soy sauce
- Sauce:
- 1 tablespoon rice wine vinegar
- 2 tablespoons low-sodium chicken broth
- 5 tablespoons oyster sauce
- 2 tablespoons light brown sugar
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
- Beef and Broccoli:
- 3 tablespoons soy sauce
- 1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
- 6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
- 1-inch piece fresh ginger, minced (about 1 tablespoon)
- 1 teaspoon peanut oil or vegetable oil, plus extra for cooking
- 1 1/4 pounds broccoli, cut into bite-sized pieces
- 1/3 cup water
- 3 medium scallions, sliced 1/2-inch thick on diagonal, optional
Farfalle a la Vodka
By PineyCook
In a large, deep skillet, cook the bacon over moderate heat, stirring occasionally, until browned and nearly crisp,...
- 1/4 pound applewood smoked bacon, cut into 1/2-inch pieces
- 2 cups finely chopped onion
- 1/2 teaspoon crushed red pepper
- Kosher salt
- 2 tablespoons minced garlic
- 1 cup vodka
- One 28-ounce can crushed tomatoes
- 1 cup heavy cream
- 1/2 cup frozen peas, thawed
- 1/3 cup torn basil leaves
- Freshly ground pepper
- 1 pound dried farfalle pasta
- Parmigiano-Reggiano, for serving