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Recipes
Sweet Cucumber Salad with Thyme
By jjadin
Wash the feggous. Scrape a part of the skin off
- 500 g feggous (small, long cucumber)
- 1 tsp thyme
- 1/2 tsp ground cinnamon
- 1 tbsp lemon juice
- 125 ml orange juice
- 2 tbsp powdered sugar
- 3 tsp orange flower water
Mixed Pea, Mint, and Feta Salad
By jjadin
1 For the dressing, combine the crushed garlic, lemon juice and honey
- Dressing:
- 200 g podded fresh peas or frozen peas
- 200 g sugar snap peas
- 200 g small snow peas
- 100 g pea shoots*
- 2 cups mint leaves
- 200 g marinated Persian feta*, drained
- 1 garlic clove, crushed with salt
- 2 tbs lemon juice
- 1 tsp honey
- 100 ml extra virgin olive oil
- 1 tbs dried mint
Corn and Salsa Tortilla Soup
By jjadin
Haven't made yet
- 3 poblano chiles
- 6 corn tortillas, halved then cut crosswise into 1/2-inch-thick strips
- 3 tablespoons vegetable oil
- 1 teaspoon ground cumin
- Salt
- 6 ears fresh corn, kernels scraped from the cob, or two 10-ounce boxes frozen corn kernels
- 1 red onion, chopped
- 3 cloves garlic, chopped
- Pepper
- 1 32 ounce container (4 cups) vegetable broth
- 1 14 1/2 ounce can fire-roasted diced or crushed tomatoes
- 1 avocado, chopped
- 1 lime, halved
- 2 tablespoons cilantro leaves
- 1/4 cup sour cream
Cinnamon-Crunch Sweet Potato Muffins
By jjadin
To make the topping, in a small bowl, stir together the sugar and cinnamon
- For the topping:
- 3 Tbs. sugar
- 1 tsp. ground cinnamon
- For the muffins:
- 2 sweet potatoes or yams (orange-fleshed sweet potatoes), about 14 oz. total, peeled and cut into chunks
- 1 3/4 cups all-purpose flour
- 1/2 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs
- 1/2 cup sugar
- 1/2 cup canola oil or walnut oil
- 1/2 cup milk
- 1/2 tsp. orange oil, or grated zest of 1 orange
- 3/4 cup pecans, coarsely chopped’
- Unsalted butter for serving
Kale and Potato Spanish Tortilla
By jjadin
Peel potatoes and cut into 1/3-inch dice (2 1/4 cups)
- 1 lb boiling potatoes
- 1 cup olive oil
- 1 large onion, chopped
- 1 1/2 teaspoons salt
- 1 lb kale, center ribs discarded
- 7 large eggs
Ricotta with Honey and Figs Pickled in Red Wine
By jjadin
Haven't made yet
- 375 ml medium-bodied red wine
- Pared rind of 1 orange
- 2 fresh bay leaves
- 6 whole peppercorns
- 3 Tbsp honey
- 25 dried figs
- 300 g fresh ricotta
Four-Layer Mediterranean Dip
By jjadin
Place hummus in the bottom of a small to medium-size bowl and spread giardiniera over it
- 1 family-size (17-ounce) container of hummus
- 1 cup pickled vegetable salad, such as giardiniera, chopped
- 1 cup pitted Kalamata olives
- 1 12-ounce jar roasted red peppers
- Pita chips, flat bread, cucumber or celery for dipping
Cherry Chocolate Chip Cake
By jjadin
Haven't made yet
- White Cake
- 1 cup milk
- 6 large egg whites
- 2 1/2 tsp vanilla
- 3 cups flour
- 4 tsp baking powder
- 1 tsp salt
- 1 1/2 sticks unsalted butter, softened but still firm
- 1 3/4 cups sugar
- 1 (21-ounce) can cherry pie filling
- 2 cups mini chocolate chips
- 1 tablespoon vegetable shortening
- 1 (10-ounce) jar maraschino cherries with stems , drained and wiped dry
- Red food coloring
- 4 cups vanilla buttercream
- 1/2 cup heavy cream, whipped
Seafood Pasta with Sherry Tomato Cream Sauce
By jjadin
In a large saucepan boil water for the pasta
- Salt
- 1 1/2 pound penne rigate or bow tie pasta
- 3 tablespoons extra-virgin olive oil
- 1/2 pound shiitake mushrooms, stemmed and sliced
- 2 large shallots, chopped
- 3 to 4 cloves garlic, finely chopped or grated
- A pinch or 2 crushed red pepper flakes
- 1/2 cup dry sherry
- 1/2 cup chicken stock or seafood stock
- 1 (15-ounce) can crushed tomatoes
- 1 pound shelled, cooked or raw bulk lobster pieces
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper
- 1/2 cup cream
- A handful chopped chives or parsley or both
Beet Risotto
By jjadin
Preheat oven to 375ºF. Place the beets on a large piece of aluminum foil and drizzle with some EVOO
- 4 medium beets, scrubbed, stems and root ends trimmed and greens chopped and reserved for garnish
- 2 tablespoons extra-virgin olive oil (EVOO), plus additional for drizzling
- Salt and freshly ground black pepper
- 2 cups water
- 1 quart chicken or vegetable stock (use vegetable to make it vegetarian)
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped or grated
- 2 cups arborio rice
- 1/2 cup dry white wine or dry sherry
- 1/2 cup (2 or 3 handfuls) grated Parmigiano-Reggiano, plus additional