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Recipes
Kidney Bean Salad with Walnuts and Cilantro
By jjadin
Toast cumin in skillet over medium heat until fragrant, about 2 minutes
- 2 teaspoons cumin seeds
- 7 tablespoons red wine vinegar
- 6 tablespoons olive oil
- 5 15- to 16-ounce cans kidney beans, rinsed, drained
- 1 medium-size red onion, finely chopped
- 1 1/2 cups walnuts, coarsely chopped
- 1/2 cup chopped fresh cilantro, plus additional for garnish
- Romaine lettuce leaves
- Additional chopped walnuts
Yankee Oatmeal Molasses Bread
By jjadin
Place 1/2 cup oats in large bowl of electric mixer fitted with dough hook; pour 3/4 cup boiling water over
- 1/2 cup packed old-fashioned oats
- 3/4 cup boiling water
- 1 cup warm water (105°F to 115°F)
- 1 envelope dry yeast
- 6 tablespoons lightly unsulfured molasses
- 2 tablespoons (1/4 stick) butter, room temperature
- 1 1/4 teaspoons salt
- 4 1/2 cups (about) unbleached all purpose flour
- 1 tablespoon melted butter mixed with 1 teaspoon light unsulfured molasses (glaze)
- 1 tablespoon old-fashioned oats
Roasted Butternut Squash, Rosemary, and Garlic Lasagna
By jjadin
Preheat oven to 450°F. and oil 2 large shallow baking pans
- 3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups)
- 3 tablespoons vegetable oil
- 4 cups milk
- 2 tablespoons dried rosemary, crumbled
- 1 tablespoon minced garlic
- 1/2 stick (1/4 cup) unsalted butter
- 4 tablespoons all-purpose flour
- nine 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
- 1 1/3 cups freshly grated Parmesan (about 5 ounces)
- 1 cup heavy cream
- 1/2 teaspoon salt
- Garnish: fresh rosemary sprigs
Fusilli with Veggie Sausage, Artichokes, and Sun-Dried Tomatoes
By jjadin
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat
- 3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
- 1 pound vegetarian Italian hot sausages, casings removed
- 2 (8-ounce) packages frozen artichoke hearts
- 2 large cloves garlic, chopped
- 1 3/4 cups chicken broth
- 1/2 cup dry white wine
- 16 ounces fusilli pasta
- 1/2 cup shredded Parmesan, plus additional for garnish
- 1/3 cup chopped fresh basil leaves
- 1/4 cup chopped fresh Italian parsley leaves
- 8 ounces water-packed fresh mozzarella, drained and cubed, optional
- Salt and freshly ground pepper
Grilled Vegetable Muffaletta
By jjadin
Preheat a grill or grill pan to medium-high
- 1 eggplant, sliced 1/2 inch thick
- 1 zucchini, sliced 1/2 inch thick on an angle
- 1 red bell pepper, quartered lengthwise
- 1 large portobello mushroom cap
- 1 red onion, sliced 3/4 inch thick
- 1/2 cup extra-virgin olive oil (EVOO)
- Salt and pepper
- 6 ounces baby spinach
- 1/3 cup pine nuts (a generous handful)
- 2/3 cup grated parmigiano-reggiano cheese (a couple generous handfuls)
- 1 cup store-bought giardiniera (pickled vegetable salad)
- 1/2 cup pitted green olives
- 1 8- to 9-inch round loaf crusty bread
- 1/4 pound deli-sliced provolone cheese
Prawns with Acorda
By jjadin
Fill a medium pot with water and add the bay leaf, juice of 1/2 lemon and both lemon halves
- 1 bay leaf
- 1 lemon, halved
- Salt
- 6 cups torn stale bread
- 2-3 cloves garlic, finely chopped
- 3 tablespoons chopped cilantro
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 large egg (optional)
- 20 prawns or jumbo shrimp, peeled and deveined
Lemon-Poppy Seed Muffins
By jjadin
Preheat an oven to 350°F
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 2/3 cup lemon sugar (see headnote) or granulated sugar
- 2 eggs, separated
- 1 1/3 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 Tbs. poppy seeds
- Grated zest of 2 lemons
- 1/4 tsp. salt
- 1/2 cup buttermilk
- 2 Tbs. strained fresh lemon juice
- 1 tsp. vanilla extract
- 3 Tbs. coarse raw sugar
Cold Almond Soup with Grapes
By jjadin
Haven't made yet
- 1 cup blanched almonds
- 4 small slices day-old coarse country bread, crusts removed, soaked in water to cover, and squeezed dry
- 2 cloves garlic
- 1 tsp salt
- 6 tbsp olive oil
- 3 tbsp white wine vinegar
- 3 cups ice water, or as needed
- 36 seedless grapes, peeled and cut in half
Grilled Pizza and Vegetarian Sausage and Salsa
By jjadin
For Salsa: Bring large pot of water to boil
- Salsa
- 2 pounds ripe plum tomatoes
- 1 large onion, chopped
- 1 large red bell pepper, seeded, chopped
- 1/2 cup cider vinegar
- 1/2 cup chopped fresh cilantro
- 2 bay leaves
- 2 jalapeño chilies, seeded, chopped
- 2 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 3/4 pound chorizo or hot Italian sausage, casing removed (optional)
- Pizza
- Olive oil
- 1 8-inch square All-Ready pizza crust
- 1 tablespoon cornmeal
- 1 cup grated Monterey Jack cheese (about 4 ounces)
- 3/4 cup chopped fresh cilantro
- 1 tablespoon seeded chopped jalapeño chili
- Guacamole (optional)
- Sour cream (optional)
Red Beans and Rice
By jjadin
Sauté chopped fake bacon in heavy 4-quart saucepan over medium-high heat until bacon is brown about 2 minutes
- 6 fake bacon slices, chopped
- 1 cup chopped onion
- 3/4 cup chopped red bell pepper
- 4 garlic cloves, minced
- 3 cups long-grain white rice
- 3 bay leaves
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon hot Spanish smoked paprika (Pimentón de la Vera)
- 2 teaspoons salt
- 4 cups water
- 1 15- to 151/2-ounce can kidney beans, rinsed, drained