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Recipes
Pan-Seared Pork w/ Lemon + Potatoes
By vail28
1. In a large skillet, heat 1 tablespoon oil over medium-high
- 2 * 2 tablespoons olive oil
- 1 * 1 pound red potatoes, cut into 1/2-inch cubes
- * Coarse salt and ground pepper
- 3 * 3 scallions, thinly sliced
- 1 * 1 pork tenderloin (about 1 pound)
- 1 * 1 lemon, thinly sliced
- 1/4 * 1/4 cup fresh cilantro leaves
Seattle Apple Cake
By vail28
ADJUST oven rack to middle level and preheat oven to 325 degrees
- 1 1/4 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt (preferably sea salt)
- 1/2 cup canola oil
- 2 eggs
- 1 teaspoon vanilla
- 1 1/3 cup flour
- 1/4 cup coarsely chopped walnuts
- 2 1/2 cups Granny Smith apple slices (peeled), from about 3 medium apples
Breakfast Muffins
By vail28
Preheat oven to 350. Mix dry ingredients
- 1 3/4 c whole wheat pastry flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 apple, grated
- 1 large carrot, grated
- 1 c buttermilk
- 4 Tbsp. brown sugar
- 1/2 c mashed banana (2 small)
Herbed Fried Chicken
By vail28
1. In a blender or the container of a food processor, combine onion, herbs and tahini
- 1 medium onion, roughly chopped
- 1 to 2 tablespoons mixed fresh herbs, like tarragon and sage
- 2 tablespoons tahini or peanut butter
- 1/4 cup olive oil, more for frying
- Flour for dredging
- 6 boneless, skinless chicken thighs or 4 half-breasts
- Chopped fresh parsley leaves for garnish
- Lemon wedges for serving.
Sichuan Pork Noodles
By vail28
Smart Shopping: Asian Chili Sauces: There are three varieties of Asian chili sauces — sriracha, sambal oelek, and...
- 1 * 1 pound fresh coarse ground pork
- 3 * 3 tablespoons rice vinegar
- 3 * 3 tablespoons soy sauce
- 1 * 1 tablespoon Asian chili-garlic sauce (see note at end of recipe)
- 1-1/4 * 1-1/4 cups low-sodium chicken broth
- 1/3 * 1/3 cup peanut butter
- 3 * 3 tablespoons oyster sauce
- 1 * 1 tablespoon vegetable oil
- 1 * 1 tablespoon grated fresh ginger
- * Salt
- 1 * 1 pound fresh Chinese noodles or linguine
- 2 * 2 tablespoons chopped fresh cilantro
Asparagus with Lemon and Parmesan
By vail28
1. Heat the oven to 350F and grease a medium baking dish with olive oil
- 4 tbsp olive oil, plus extra for greasing and serving
- 1/2 oz wholemeal breadcrumbs
- 1 oz grated Parmesan cheese
- 1 garlic clove, finely chopped
- 1 tbsp chopped fresh parsley
- juice and zest of 1 lemon (about 2 tbsp juice and 2 tsp zest)
- 1 lb trimmed asparagus
Grilled Nectarine, Arugula And Prosciutto Salad
By vail28
To make the dressing, whisk all of the ingredients in a small bowl and set aside
- Dressing
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons white balsamic vinegar*
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley, finely chopped
- Salt and pepper, to taste
- Salad
- 2 small ripe yet firm nectarines
- Olive oil for brushing fruit
- 2 ounces thinly sliced prosciutto
- 6 to 7 ounces arugula, about 8 packed cups
- 2 tablespoons chopped, lightly toasted walnuts
- 2 tablespoons crumbled blue cheese
Chicken Saltimbocca with Artichoke Sauce
By vail28
1. Sprinkle a small amount of water into a large resealable plastic bag
- 4 boneless, skinless chicken breast halves (about 1 1/4 pounds; see Note)
- 12 large fresh sage or basil leaves
- 2 to 3 ounces thinly sliced prosciutto di Parma
- 1/3 cup Wondra or unbleached all purpose flour
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1/3 cup dry Marsala or sherry
- One 14-ounce can artichoke hearts
- 1 cup Homemade Chicken Stock
- 1 tablespoon unsalted butter
Buttermilk Roast Chicken
By vail28
Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl
- If you wish to use Kosher salt instead of table salt use 2 tablespoons if using Diamond kosher salt and 1 1/4 tablespoons if using Morton kosher.
- 2 cups buttermilk
- 5 garlic cloves, peeled and smashed
- 1 tablespoon table salt
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian, a smoked one would also be delicious)
- Lots of freshly ground black pepper
- 2 1/2 to 3 pounds chicken parts (we used all legs)
- Drizzle of olive oil
- Flaked or coarse sea salt, to finish
Slow-Cooked Tex-Mex Chicken and Beans
By vail28
In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water
- 1 cup dried pinto beans, rinsed
- 1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
- 2 tablespoons chopped canned chipotle chiles in adobo sauce
- 2 tablespoons all-purpose flour
- 1 1/2 pounds boneless, skinless chicken thighs (about 8)
- Coarse salt and ground pepper
- 1 medium red onion, chopped
- 1 red bell pepper (ribs and seeds removed), chopped
- 1/4 cup reduced-fat sour cream, for serving
- 1/4 cup chopped fresh cilantro, for serving