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Recipes
Lentil Soup
By Joschef
This soup is rich in fibre and is especially beneficial for people with cholesterol
- 1 Tbsp olive oil
- 2 small onions chopped
- 2 cloves garlic minced
- 3 large carrots, peeled and diced
- 4 celery ribs, diced
- 1 tsp curry powder
- a pinch of allspice
- 1 cup dry red or green lentils
- 6 cups chicken broth, add more as soup thickens, about 2 boxes in total
- 1 tbsp. tomato paste
- 1 to 2 cups of washed spinach leaves
- salt & pepper
Mushroom Gravy
By Joschef
Serious Heat Use vegetable stock in place of the chicken and beef to make this gravy vegetarian
- 4 cups homemade or store-bought low-sodium chicken or beef stock (or a mix, see note above)
- 1/2 ounces dried porcini mushrooms
- 6 tablespoons tablespoons butter
- 6 ounces cremini mushrooms, stemmed, cleaned, and roughly chopped
- 6 ounces shiitake mushrooms, stemmed, cleaned, and roughly chopped
- 4 tablespoons flour
- 2 tablespoons dry sherry
- Kosher salt and freshly ground black pepper
Piadini (Italian flatbread)
By Joschef
"Piadini is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it ...
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt, plus extra for seasoning
- 1 stick butter, cut into 1/2-inch pieces, at room temperature
- 2 tablespoons extra-virgin olive oil
- 1 pound whole milk ricotta cheese
- 2 teaspoons lemon zest (from about 2 small lemons)
- Freshly ground black pepper
- 6 ounces fontina cheese, shredded (about 2 cups)
- 4 ounces prosciutto, thinly sliced
- 1 cup chopped fresh basil
Italian Stuffed Zucchini Boats
By Joschef
Instructions Preheat oven to 375 degrees F
- 3 medium, uniformly-sized zucchini
- 1 (24 to 26 ounce) jar tomato basil marinara, divided
- 1 tablespoon olive oil
- 1 pound lean ground turkey or beef
- 1/3 cup chopped onion
- 1 teaspoon minced garlic
- 1/3 cup chopped red bell pepper
- 1/2 cup chopped brown button mushrooms
- 1/4 cup chopped fresh Italian parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- Fresh ground black pepper, to taste
- 1/4 teaspoon crushed red pepper, or to taste
- 1-1/2 cups shredded part-skim mozzarella cheese
- 1/4 cup shaved or shredded Parmesan
- 2 tablespoons Italian style panko bread crumbs
Garlic Parmesan Chicken
By Joschef
Combine ingredients for marinade and pour over chicken
- Marinade:
- 4 boneless, skinless chicken breasts, pounded to 3/4 inch thickness
- 1/2 cup olive oil
- 1/2 cup ranch dressing
- 3 Tbsp Worcestershire sauce
- 1 tsp vinegar
- 1 tsp lemon juice
- 1 Tbsp minced garlic
- 1/2 tsp pepper
- Ranch Spread
- 1/4 cup grated Parmesan
- 1/4 cup ranch dressing
- Parmesan Crumb Topping
- 1/2 cup panko bread crumbs
- 1 teaspoons garlic salt,
- 1/3 cup shredded Parmesan
- 2 tablespoons melted butter
- 1 cup shredded provolone
Fried Rice Restaurant Style
By Joschef
Directions In a saucepan, combine rice and water
- 2 cups enriched white rice
- 4 cups water
- 2/3 cup chopped baby carrots
- 1/2 cup frozen green peas
- 2 tablespoons vegetable oil
- 2 eggs
- soy sauce to taste
- sesame oil, to taste (optional)
Lemon-Thyme Lamb Chops
By Joschef
1. In a shallow baking dish, toss olive oil, lemon juice, thyme, and lamb; cover with plastic wrap and let marinate...
- 1 ⁄4 cup extra-virgin olive oil
- 3 tbsp. fresh lemon juice
- 1 tbsp. fresh thyme leaves
- 8 1⁄2"-thick lamb rib chops, frenched
- Kosher salt and freshly ground black pepper, to taste
Sautéed Zucchini
By Joschef
In a large skillet, melt butter over med-high heat
- 2 Tbs. butter
- 2 cloves garlic, minced.
- 1/3 cup dry wine
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 4 Zucchini, sliced in 1/2" rounds
- 1/3 cup coarsley ch and cook, stirring, chopped scallions
Coq Au Vin, My Way
By Joschef
Directions Heat oil in a large skillet over medium heat
- 3 tablespoons olive oil
- 6 skinless chicken thighs
- 2 cloves garlic, crushed
- 1 tablespoon Italian seasoning
- 3 medium tomatoes, sliced
- 4 portobello mushrooms, sliced
- 1 pinch salt (optional)
- 1 teaspoon freshly ground black pepper
- 1 sweet onion, chopped
- 1/3 cup Burgundy wine
- 1 cup heavy cream
- 1/4 cup shredded Gruyere cheese
- 2 tablespoons cornstarch (optional)
Ossi di Morto (Bones of the dead)
By Joschef
Ossi di Morto, literally bones of the dead, are a Tuscan cookie made especially for November 2nd, All Souls Day (ca...
- 2 cups flour
- 1/2 cup hazelnuts (about 4 ounces), roughly chopped
- 1/2 cup almond, roughly chopped
- 2 cups sugar
- 2 egg whites
- the juice of one lemon