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Recipes
Roasted Glazed Parsnips and Carrots with Orange and Thyme
By jjadin
Adjust oven rack to middle position and heat oven to 450°F Toss carrots, parsnips, 1 teaspoons thyme, vinegar, mar...
- 1 lb carrot, peeled and cut into 2x2 1/2 inch sticks
- 1 lb parsnip, peeled and cut into 2x2 1/2 inch sticks
- 2 teaspoons minced fresh thyme leaves
- 1 tablespoon cider vinegar
- 3 tablespoons orange marmalade
- 1 teaspoon grated fresh ginger
- table salt & fresh ground pepper
- 2 tablespoons unsalted butter (1 Tbsp. melted and 2 Tbsp. cubed)
- 1/2 cup water
Gnocchi with Fresh Veggie Sausage and Broccoli Rabe
By jjadin
Bring large pot of water to a boil over high heat to cook the gnocchi
- Salt
- 1 (12 to 18 ounce) package fresh or frozen gnocchi
- 2 bunches of broccoli rage, stem ends trimmed and coarsely chopped
- 4 tablespoons EVOO
- 1 1/2 pounds Italian veggie sausage links, casing removed
- 1 small onion, finely chopped
- 3 large garlic cloves, finely chopped or grated
- 1/4 teaspoon crushed red pepper flakes
- zest and juice of 1 lemon
- Crusty bread
Tuscan White Bean Salad with Spinach, Olives, & Sun-Dried Tomatoes
By jjadin
A spin on the Tuscan classic salad with the addition of olives, sun dried tomatoes and spinach
- Italian Vinaigrette:
- 1 1/2 cups dried navy beans, rinsed and picked over
- 1/4 cup olive oil
- 1 yellow onion, finely chopped
- 4 cups firmly packed spinach, washed, drained, and stems removed
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 pound mozzarella cheese, cut into 1/2-inch cubes
- 1/2 cup pitted black olives, such as kalamata or niçoise
- Italian vinaigrette
- Salt and freshly ground black pepper to taste
- 1/4 cup red wine vinegar
- 3 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh oregano or 2 teaspoons dried oregano
- 3/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Caramel Hazelnut Cheesecake
By jjadin
For crust: Wrap foil tightly around outside of 9-inch-diameter springform pan
- Crust:
- 2 cups hazelnuts, toasted
- 1/4 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- Filling:
- 5 8-ounce packages cream cheese, room temperature
- 1 1/2 cups sugar
- 2 tablespoons vanilla extract
- 3 large eggs
- Caramel Sauce:
- 3/4 cup sugar
- 1/4 cup water
- 2 cups whipping cream
- Additional toasted hazelnuts
Minty Sugar Snap Pea Salad
By jjadin
1. Prep peas: Combine 4 cups water and 4 cups ice cubes in large bowl; set aside
- 1-1/2 lb sugar snap peas, stems snapped off and strings removed
- Salt and pepper
- 1/4 cup finely chopped fresh mint
- 1 small shallot, minced
- 1 tsp. grated zest plus 1 tbsp. juice from 1 lemon
- 1 tsp. Dijon mustard
- 1 tsp. honey
- 3 tbsp. extra-virgin olive oil
- 1/4 cup crumbled goat cheese
Popeye Risotto with Beefy Balsamic Mushrooms
By jjadin
Bring the water and stock to a boil, then reduce heat to low to keep warm
- 1 quart chicken or vegetable stock (use vegetable to make this meal vegetarian)
- 2 cups water
- 2 pounds spinach, stems removed
- 1/2 cup (about a handful) pine nuts, toasted
- A few grates fresh nutmeg
- 1 cup (about 2 handfuls) grated Parmigiano-Reggiano, divided, plus additional for passing at the table
- 3 tablespoons extra-virgin olive oil (EVOO), divided
- 2 tablespoons butter, divided
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped or grated, plus 1 clove cracked
- 2 cups arborio rice
- 1/2 cup dry white wine
- Salt and freshly ground black pepper
- 5 large or 6 small portabello mushroom caps, brushed clean of dirt and sliced
- 2 tablespoons balsamic vinegar (eyeball it)
Cilantro Soup
By jjadin
Haven't made
- 2 cups milk
- 2 bay leaves
- 2 tbsp unsalted butter
- 1 tsp canola oil
- 1/3 white onion, coarsely chopped
- 3 tbsp all purpose flour
- 2 bunches fresh cilantro, stems removed
- 4 cups vegetable stock
- 1/4 tsp ground white pepper
- sea salt
- 1/2 cup crema
- 1 cup tortilla strips
- 1/4 lb queso fresco, crumbled
Grilled Eggplants with Roasted Red Pepper Relish with Pine Nuts, Currants, and Marjoram
By jjadin
Make the relish: Combine the currants and both vinegars in a small bowl
- For the relish:
- 1 Tbs. dried currants
- 1/2 Tbs. red-wine vinegar
- 1/2 Tbs. balsamic vinegar
- 1 small clove garlic
- Kosher salt
- 1 large red bell pepper
- 2 Tbs. pine nuts, lightly toasted and coarsely chopped
- 1-1/2 Tbs. extra-virgin olive oil
- 1 Tbs. chopped fresh marjoram
- Pinch cayenne; more to taste
- 3 Tbs. chopped fresh flat-leaf parsley (optional)
- For the eggplant:
- 1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
- 3 Tbs. extra-virgin olive oil; more as needed
- Kosher salt
Curried Bean Salad
By jjadin
In a large bowl toss the beans, black lentils, red onion, and celery
- 1 1 1 cup cooked black lentils*
- 1/2 1/2 1/2 medium red onion, thinly sliced into crescents
- 3/4 3/4 3/4 cup celery, chopped
- 1 1 1 clove garlic
- 1/2 1/2 1/2 teaspoon of fine-grain sea salt
- 1 1/2 1 1/2 1/2 teaspoons of your favorite curry powder
- 1-2 1-2 1-inch teaspoons freshly grated ginger (from 1-inch cube of fresh ginger, peeled)
- 1/2 of 1/2 a lemon
- 1/3 1/3 1/3 cup olive oil
- 2 2 2 tablespoons cilantro, chopped
Pecan Phyllo Sheets with Fried Apples
By jjadin
Preheat the oven to 400F. Brush one sheet of phyllo pastry with some of the melted butter
- 8 sheets phyllo pastry
- 1/4 cup melted butter
- 1 1/4 cups chopped pecans
- 1/4 cup soft brown sugar
- 1/4 cup plus 1 tbsp unmelted butter
- 1/2 tsp freshly grated nutmeg
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 4 small Granny Smith Apples, sliced into 1/2 inch thick slices horizontally
- 3/4 cup Neufchatel