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Recipes
Mushroom and Hominy Soup
By jjadin
Haven't made
- 3 tbsp canola oil
- 1 lb white mushrooms, clean and sliced
- 1 corn tortilla, left overnight to dry
- 2 thin slices baguette, left to dry
- 7 cups water
- 5 tsp vegetable bouillon granules
- 1 lb tomatillos, husked and chopped
- 1 cup cilantro
- 3 tbsp finely chopped white onion
- 2 cloves garlic, finely chopped
- 1 serrano chile, finely chopped
- 3 tbsp sesame seeds, toasted
- 3 tbsp pumpkin seeds, toasted
- 1 inch cinnamon bark
- 2 cloves
- 2 cups drained canned white hominy
- CONDIMENTS
- 1 cup chopped radishes
- 1 cup finely chopped white onions
- 1 cup shredded cabbage
- 1/2 cup dried oregano
- 2 serrano chiles, finely chopped
Fettucine with Tomatoes, Veggie Bacon, Arugula, and Goat Cheese
By jjadin
Combine tomatoes and vinegar in large bowl
- 2 1/2 pounds plum tomatoes, seeded, chopped (about 5 cups)
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 12 veggie bacon slices, cut into 1/2-inch pieces
- 2 medium leeks (white and pale green parts only), finely chopped
- 2 tablespoons finely chopped garlic
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon dried crushed red pepper
- 5 cups coarsely chopped fresh arugula (about 6 ounces)
- 2 9-ounce packages fresh fettuccine
- 6 ounces soft fresh goat cheese , crumbled
- 6 tablespoons freshly grated Parmesan cheese
- Additional grated Parmesan cheese
Austin Mac 'N' Cheese Suizas
By jjadin
Haven't made yet
- 1 pound cavatappi or other short pasta
- 1 pound tomatillos husked, rinsed and halved
- 1 tablespoon extra-virgin olive oil (EVOO)
- 1 onion, chopped
- 2 cloves garlic, grated
- 2 jalapeno chiles, seeded and chopped
- 2 teaspoons honey
- 1 teaspoon cumin (about 1/3 palmful)
- 1/3 cup finely chopped cilantro (a generous handful)
- Juice of 1 lime
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1 cup vegetable broth
- Pepper
- 1 cup shredded Swiss cheese
- 1 cup shredded monterey jack cheese
- 2 cups crushed tortilla chips, preferably flaxseed
- 1 cup shredded pepper jack cheese
- 1 cup creme fraiche or sour cream, optional
Falafel Burgers
By jjadin
Pre-heat the oven to 300ºF
- 2 cans chickpeas (15 ounces each), drained and rinsed
- 1 small red onion, chopped
- 2 cloves garlic, grated or finely chopped
- A large handful of parsley, chopped
- 3-4 tablespoons flour
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon chili powder
- 1 1/2 teaspoons turmeric
- Salt and freshly ground black pepper, to taste
- 1/4 cup vegetable oil
- 1/2 cup tahini paste
- 3 tablespoons water
- Juice and zest of 2 lemons
- 4 sandwich-size whole wheat pita pockets
- 1-1 1/2 cups romaine lettuce, shredded
- 1/2 English (seedless) cucumber, sliced
- 1/4-1/2 cup hot pepperoncini peppers, sliced (depending on how hot you like it)
- 2 vine-ripe tomatoes, sliced
Hazelnut and Chard Ravioli Salad
By jjadin
Into an extra-large pot of well-salted boiling water add the raviolis
- 3/4 lb. raviolis (see headnotes)
- 2-3 tablespoons extra virgin olive oil, divided
- fine grain sea salt
- 2 yellow onions, thinly sliced
- 1 bunch swiss chard, deveined and cut into 1/2-inch ribbons
- 1/4 cup Parmesan cheese, freshly grated
- 1/2 cup hazelnuts, toasted and chopped
- 1 cup butternut squash "croutons"
- zest of one lemon
- 1/4 cup chives, minced
Citrus Salad with Mint Sugar
By jjadin
Deliciously refreshing double grapefruit and orange salad is mixed with a homemade mint sugar and topped with pomeg...
- 2 white grapefruits
- 2 pink grapefruits
- 6 large navel oranges
- 1/2 cup fresh mint leaves
- 1/4 cup sugar
- Seeds from 1 pomegranate, or 1/4 cup dried cranberries
Oven-Dried Tomato Tart with Goat Cheese and Black Olives
By jjadin
Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil
- 5 tablespoons extra-virgin olive oil, divided
- 6 medium tomatoes or large romas, cored, halved crosswise, seeded
- 2 small garlic cloves, thinly slivered
- 2 tablespoons minced fresh thyme, divided
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 1 cup coarsely grated whole-milk mozzarella cheese
- 1/2 cup soft fresh goat cheese (about 4 ounces)
- 2 large eggs
- 1/4 cup whipping cream
- 1/3 cup oil-cured black olives, pitted
- 2 tablespoons freshly grated Parmesan cheese
Open Omelette with Ciabatta, Mozzerella, and Basil Oil
By jjadin
Preheat the oven to 180ºC
- 70 ml olive oil, plus extra to drizzle
- 2 cups basil leaves, plus extra for garnish
- 3 slices good-quality small ciabatta
- 3 eggs, beaten
- 50 ml cream
- 1 Tbsp unsalted butter
- 1 vine-ripened tomato, thickly sliced or roasted
- 100 g buffalo mozzarella, torn
Potato Soup with The Works
By jjadin
In a large, heavy-bottomed pot over medium-high heat, cook the bacon until golden brown
- 12 slices veggie bacon, chopped
- 4 leeks, green parts removed and discarded, white parts chopped
- 4-5 cloves garlic, chopped
- 8 sprigs fresh thyme, leaves removed from stems
- 1 tablespoon paprika, plus additional for garnish
- Salt and freshly ground black pepper
- 4 pounds Russet potatoes, peeled and chopped
- 1 1/2 quarts veggie stock
- A dash of hot sauce (optional)
- 1 cup shredded New York-style cheddar cheese
- 1 cup shredded Parmigiano Reggiano cheese
- Scallions, for garnish
- Sour cream, for garnish (optional)
Cranberry Sorbet
By jjadin
Combine the sugar, water, and cranberries in a saucepan and cook, uncovered, over medium heat, whisking to dissolve...
- 1 3/4 quarts sugar
- 1 cup water
- 2 1/2 cups fresh or frozen carnberries
- 1 tbsp freshly squeezed lemon juice