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Recipes
Cool Cucumber Salad
By bodanzarama
Cucumbers. Cool and crisp
- Salad:
- 1 * 1 English cucumber, thinly sliced
- 1/4 * 1/4 cup diced red bell pepper
- 1/4 * 1/4 cup shredded carrot
- * tbsp minced shallot
- * tbsp minced cilantro
- Dressing:
- 2 * 2 tsp toasted sesame oil
- 2 * 2 tsp honey
- 2-3 * 2-3 tsp mirin
- 1 * 1 tsp rice vinegar
- 1 * 1 tsp vegetable oil
- * juice of one small lime
- * salt to taste
Salade Niçoise
By bodanzarama
I love to make salade Niçoise because it takes very little time at the stove (Plus, I can use the same pot to boil...
- For the salad:
- handful salad greens (or more, if you like)
- two medium red potatoes
- 1/2 lb. green beans
- 4-6 anchovies, flat or rolled, rinsed and drained
- 4-6 hard boiled eggs, halved
- 1 6 oz can of tuna, drained
- olives
- Vinaigrette:
- 3 tbsp extra virgin olive oil
- 1 tbsp minced shallots
- 1 tsp dijon mustard
- 1-2 tsp balsamic vinegar
Tzatziki
By bodanzarama
This traditional Greek meze is easy to make at home
- 8 oz. yogurt cheese
- 1 clove garlic, minced
- 1/2-1 cucumber, peeled, seeded, and diced or shredded
- juice of half a lemon
- heaping tbsp chopped fresh dill
- salt & pepper to taste
Quick & Easy Frittata
By bodanzarama
Here is a quick and easy dish for two, especially when you wind up with three eggs but you each want eggs for brunc...
- 3 * 3 eggs
- 1/4 * 1/4 cup self-rising flour*
- 1/4 * 1/4 cup skim milk
- 1/2 * 1/2 ounce cheddar cheese, finely diced
- 1/2 * 1/2 tsp ground cumin
- 1 * 1 heaping tbsp diced green chili (canned works fine)
- * pinch crushed red pepper
- * non-stick cooking spray
- * cilantro to garnish
Pan-Seared Scallops with White Wine Reduction
By bodanzarama
Pan-searing scallops can be intimidating
- 10 sea scallops
- Salt and black pepper
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons shallots, minced
- 1/4 cup white wine
- 1/2 teaspoon Dijon mustard
- 1/2 tablespoon butter
Miso Sake Eggplant
By bodanzarama
The inspiration for this dish comes from a Japanese restaurant in Portland where we had dinner last New Year's Eve
- 12 oz. Japanese eggplant, sliced on the bias about 1/2 inch thick
- 2 tbsp oil
- 2 tbsp toasted sesame seeds
- 1 tbsp sake
- 1 tbsp miso (I happened to have aha miso so this is what I use)
- 1 tbsp mirin
- 1 tsp fish sauce
- juice of half a small lime
Grilled Pizza
By bodanzarama
Summer is a great time for grilled pizza
- Basic pizza dough recipe or store-bought pizza dough of your choice.
- Toppings of your choice.
Roasted Beet & Fennel Salad
By bodanzarama
Paired with fennel, beets make up a delicious salad
- For the vegetables:
- 3-4 medium beets, peeled, sliced into discs
- 1 bulb fennel, sliced into wedges
- brie, sliced into thin wedges
- olive oil
- salt and freshly ground black pepper
- For the dressing:
- 1/3 cup fat free, plain yogurt (I love Nancy's Organic. Thick with the right balance of sweet and tangy)
- 1 tbsp extra virgin olive oil
- 1 tsp mirin
- scant tsp rice vinegar
- 2 tsps of the fennel stalks, finely diced
- 1 tsp fennel fronds chopped
- salt, to taste
- fennel fronds for garnish
- For the dressing, combine ingredients until smooth.
Pasta with Quick Creamy Sauce
By bodanzarama
This recipe comes together very fast
- 12 oz. pasta of your choice
- 2 garlic cloves, mashed
- 2 tbsp pine nuts
- 1/2 large onion, diced
- big handful of fresh parsley (stems too)
- 1 heaping tbsp goat cheese
- 2 tbsp extra virgin olive oil
- 6 oz. cherry tomatoes
- 2 inch chunk parmesan cheese, chopped
- coarse salt and freshly ground black pepper to taste
Baked Goat Cheese Salad
By bodanzarama
If you like goat cheese, this is the salad for you
- Breading the cheese:
- 3 oz. melba toast
- 1 egg
- 1 tsp dijon mustard
- 1 tbsp freshly chopped basil
- 1 tbsp freshly chopped sage
- (or any combination of chopped fresh herbs)
- basic vinaigrette:
- 6 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1 tbsp minced shallot
- pinch salt & freshly ground black pepper