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Recipes
Orange-Scented Seafood Sauté with Dipping Oil
By vail28
1. Rinse the fish and pat it dry
- 2 * 2 6- to 8-ounces wild salmon steaks cut about an inch thick, or other fish
- * Good-tasting extra-virgin olive oil
- * Salt and fresh ground black pepper
- 1 * 1 large garlic clove, thin sliced
- * Shredded zest of half a large orange
Couscous with Garlic and Spinach
By vail28
Cook 2T olive oil, the garlic, and pine nuts over medium heat, stirring, until golden, 2 to 3 minutes
- 1 * 1 10-ounce box couscous
- 2 * 2 cloves garlic, thinly sliced
- 1/4 * 1/4 cup pine nuts
- 2 * 2 cups baby spinach
- 1/4 * 1/4 cup crumbled Feta (1 ounce)
- 2 * 2 tablespoons fresh lemon juice
Dirty Rice
By vail28
In a medium pot, combine chicken broth, coffee, butter, oregano, and salt
- 1 * 1 cup chicken broth
- 3/4 * 3/4 cup brewed coffee
- 1 * 1 tablespoon unsalted butter
- 1 * 1 teaspoon dried oregano
- 1/2 * 1/2 teaspoon kosher salt
- 1 * 1 cup long-grain rice
Ham & Leek Frittata
By vail28
4 servings, 6 points each
- 6 * 6 eggs
- 1 * 1 teaspoon grainy mustard
- * Pinch of red pepper flakes
- * Salt and freshly ground black pepper
- 2 * 2 tablespoons unsalted butter
- 1 * 1 tablespoon olive oil
- 1 * 1 leek, white part only, rinsed and thinly sliced
- 4 * 4 ounces baked ham, cut into small pieces
Carne Asada
By vail28
A Cuban version of the Spanish/Mexican classic
- 8 * 8 cloves garlic, peeled
- 1/2 * 1/2 teaspoon salt
- 1 1/2 * 1 1/2 teaspoons ground cumin
- 3/4 * 3/4 cup red wine vinegar
- 2 * 2 tablespoons lemon juice
- 1 1/2 * 1 1/2 teaspoons dried Mexican oregano
- 4-5 * 4-5 lbs sirloin tip roast
- 1/4 * 1/4 cup extra virgin olive oil
- 2 * 2 medium onions, chopped
- 3 * 3 tablespoons all-purpose flour
- 1/2 * 1/2 cup dry sherry
- 2 * 2 bay leaves
- 2 * 2 tablespoons Worcestershire sauce
- 7 * 7 ounces canned roasted bell peppers or 2 fresh bell peppers, roasted
Mom's Noodle Kugel
By vail28
Memories of childhood
- 1 lb egg noddles, rinsed and stirred with butter
- 1 lb large curd, 4% cottage cheese
- 1 lb sour cream
- 4 eggs
- 1/2 c raisins
- small can crushed pineapple, undrained
- Topping
- 1 c brown sugar
- 1 stick butter, melted
- 1/2 crushed cornflakes
- 1/2 c graham cracker crumbs
Filipino-Style London Broil
By vail28
1. Rinse the lemons. Cut each in half and squeeze out the juice with a citrus press
- 2 medium-size lemons
- 1 cup soy sauce
- 1/2 cup distilled white vinegar
- 1/2 cup vegetable oil
- 1 medium-size onion, finely chopped
- 3 cloves garlic, finely chopped
- 3 bay leaves, crumbled
- 1 tablespoon coriander seed
- 1 teaspoon black pepper
- 1 flank steak or piece of sirloin or top or bottom round steak (1 1/2 to 1 3/4 pounds; see Note below)
Chicken Enchilada Casserole
By vail28
Preheat the oven to 375° and grease your biggest casserole dish (I think mine is 8″ by 11″ and 3″ deep)
- 2 cups masa harina
- 1 cup water
- 1 tbsp. salt
- 1 rotisserie chicken, meat removed and shredded (no skin or bones)
- 3 cups cooked brown rice (I use the frozen Whole Foods rice)
- 2 15 oz. cans black or kidney or pinto beans, rinsed and drained
- 1 tbsp. olive oil
- 2 yellow onions, thinly sliced
- 3 poblano peppers, thinly sliced
- 1 15 oz. can hominy (optional - or use frozen corn)
- 4 cups Enchilada sauce (I like Hot, but you can use Mild if you prefer)
- 2 cups shredded cheddar cheese
Parmesan Crusted Potatoes and Zucchini
By vail28
Boil potatoes and cook until tender
- 4 small new potatoes, 1 1/2" diameter
- 2 T butter
- 2 garlic cloves
- 1 t. chopped fresh thyme
- 1 t. chopped fresh rosemary
- 2 small zucchini, halved lengthwise and cut into 1" chunks
- 1/4 c parm cheese
Spaghetti with Bacon and Eggs
By vail28
Cook the pasta according to the package directions
- 3/4 pound spaghetti
- 8 slices bacon
- 4 large eggs
- 1/2 cup plus 2 tablespoons grated Parmesan (about 3 ounces)
- Kosher salt and pepper