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Recipes

Lazy Day Peanut Noodle Salad

Lazy Day Peanut Noodle Salad

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For an easy, casual meal, a recipe with "lazy day" in the title has to be a winner! Peanut dressing gives this cold...

  • 1 (8 ounce) package soba noodles
  • 1 bunch asparagus spears, ends trimmed then cut into 1/2-inch segments
  • 3/4 cup creamy peanut butter
  • 1/4 cup brown rice vinegar
  • 2 cloves garlic, crushed and chopped
  • Drizzle of toasted sesame oil
  • Big pinch crushed red pepper flakes
  • Big pinch salt
  • 1/4 to 1/2 cup hot water
  • 1 small bunch of spring onions or scallions, thinly sliced
  • 1/2 cup peanuts
  • 12 ounces extra-firm organic tofu, cut into small cubes (Feel free to heat the tofu in a skillet if you like, but cold is good, too.)
4.2/5 (13 Votes)

Brussels Sprouts and Roasted Red Onions

Brussels Sprouts and Roasted Red Onions

By

Preheat oven to 425° F. Trim onions, keeping root ends intact, and cut each lengthwise into 6 wedges, keeping wedg...

  • 4 pounds medium red onions (about 9)
  • 1 tablespoon olive oil
  • 1 1/4 pounds Brussels sprouts
  • 1 1/2 tablespoons Dijon mustard
  • 1/4 cup water
  • 3 tablespoons unsalted butter
4.6/5 (16 Votes)

Seitan and Broccoli Stir Fry

Seitan and Broccoli Stir Fry

By

Adaptation from beef recipe--have not yet tried adapation

  • 1/4 cup soy sauce
  • 1/4 cup dry Sherry
  • 1 tablespoon honey
  • 1 tablespoon (packed) chopped garlic
  • 2 teaspoons grated orange peel
  • 1 pound seitan cut into thin strips
  • 1 large head broccoli, cut into florets
  • 2 tablespoons vegetable oil
  • 1 tablespoon cornstarch
  • Cooked white rice
4.3/5 (10 Votes)

Strawberry Rhubarb Sorbet

Strawberry Rhubarb Sorbet

By

Pout 1 cup of the water into a small saucepan

  • 2 cups water, divided
  • 5 stalks rhubarb, coarsely chopped
  • 3/4 cup coarsely shopped fresh or frozen strawberries
  • 2 cups sugar
  • 2 tbsp freshly squeezed lemon juice
4.5/5 (22 Votes)

Yukon Gold Gratin with Chilies, Cilantro and Cheese

Yukon Gold Gratin with Chilies, Cilantro and Cheese

By

Preheat oven to 400°F. Char chilies over gas flames or in broiler until blackened on all sides

  • 4 large poblano chilies
  • 2 teaspoons minced garlic
  • 3 1/2 pounds medium Yukon Gold or russet potatoes, peeled, cut into 1/8-inch-thick slices
  • 3/4 cup coarsely chopped fresh cilantro
  • 2 cups canned low-salt chicken broth
  • 2 cups whipping cream
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/2 cup crumbled queso añejo or Romano cheese
  • Additional chopped fresh cilantro
4.6/5 (8 Votes)

Pan-Roasted Asparagus with Cherry Tomatoes and Black Olives

Pan-Roasted Asparagus with Cherry Tomatoes and Black Olives

By

1. Heat 1 tablespoon oil and garlic in 12-inch skillet over medium heat

  • 2 tablespoons olive oil
  • 2 medium cloves garlic , sliced thin
  • 1 pint cherry tomatoes , halved
  • 1/3 cup brine-cured black olives (such as kalamata), pitted and chopped
  • 1 tablespoon unsalted butter
  • 2 pounds thick asparagus spears (see note), ends trimmed
  • Kosher salt and ground black pepper
  • 4 tablespoons chopped fresh basil (optional)
  • 1 ounce grated Parmesan cheese (about 1/2 cup)
4.6/5 (14 Votes)

Red and Green Lasagna

Red and Green Lasagna

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Preheat oven to 375ºF. Reconstitute the sun-dried tomatoes by placing them into a small bowl and pouring hot wa...

  • 12 sun-dried tomatoes (not the ones pack in oil), chopped
  • 2/3 cup plus 2 tablespoons extra-virgin olive oil (EVOO), divided
  • 1 medium onion, finely chopped
  • 6 cloves garlic, finely chopped or grated, divided
  • Pinch of dried oregano
  • Salt and freshly ground black pepper
  • 1 28-ounce can San Marzano whole plum tomatoes
  • 1/4 cup (about a handful) torn fresh basil
  • 8 roasted red peppers (in a jar or from an olive bar), pureed in a food processor
  • 2 pounds spinach, trimmed of thick stems
  • 2 cups pine nuts, toasted
  • 1 32-ounce container part-skim or whole milk ricotta cheese
  • 2 eggs
  • 1 box oven-ready lasagna noodles
  • 1 cup (2 generous handfuls) shredded provolone cheese
  • 1/2 cup (a generous handful) grated Parmigiano-Reggiano cheese
4.7/5 (16 Votes)

Corn and Black-Eyed Pea Salad

Corn and Black-Eyed Pea Salad

By

Haven't made

  • 2 lb fresh black-eyed peas, shelled
  • 4 cups water
  • 6 slices veggie bacon, coarsely chopped
  • 1 small red onion, chopped
  • 2 cloves garlic, chopped
  • kernels from one ear corn
  • 2/3 cup cider vinegar
  • 1 tbsp sugar
  • 2 plum tomatoes
  • 1 cucumber
  • 2 tbsp fresh lime juice
  • 1/3 cup EVOO
  • 1/4 cup chopped fresh cilantro
  • 2 tsp ground coriander
  • 4 cups watercress sprigs, tough stems removed
  • 2 green onions, finely chopped
4.4/5 (12 Votes)

Creamy White Bean and Veggie Chorizo Soup

Creamy White Bean and Veggie Chorizo Soup

By

Place beans in heavy large saucepan

  • 1 pound dried cannellini or Great Northern beans (generous 2 cups)
  • 8 cups water
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 garlic cloves; 1 smashed, 2 chopped
  • 1 large fresh rosemary sprig
  • 1 bay leaf
  • 1 large onion, coarsely chopped (about 2 cups)
  • 1 large carrot, coarsely chopped (about 1 cup)
  • 1 large celery stalk, coarsely chopped (about 3/4 cup)
  • 2 1/2 teaspoons finely chopped fresh thyme, divided
  • 4 cups (or more) low-salt chicken broth
  • 1 pound fresh chorizo link sausages, casings removed
  • 1/4 cup whipping cream
4.4/5 (5 Votes)

Cook's Illustrated Olive-Rosemary Bread

Cook's Illustrated Olive-Rosemary Bread

By

1. Whisk water, yeast, and honey in bowl of standing mixer

  • 1 3/4 cups water, room temperature
  • 2 teaspoons fast rise yeast or 2 teaspoons instant yeast
  • 2 tablespoons honey
  • 3 1/2 cups bread flour (plus extra as needed for dough and counter)
  • 1/2 cup whole wheat flour
  • 2 teaspoons salt
  • 2 tablespoons chopped fresh rosemary
  • 1 1/2 cups pitted olives (rinsed, chopped rough, and patted dry)
4.5/5 (8 Votes)