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Recipes
Warm artichoke and mushroom salad
By lisalang
1. Fill a large bowl with water
- Warm artichoke and mushroom salad
- Yields 4 servings
- 6 small artichokes
- 3 cups small white mushrooms, thinly sliced
- 1 lemon
- 3 tablespoons olive oil
- 1 clove of garlic, crushed
- 2 sprigs of thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup dry white wine
- 4 cups baby spinach
- Wedge of Parmesan cheese, for serving
- Extra virgin olive oil, for serving
Rocco's Skinny Mac and Cheese
By lisalang
1. Preheat oven to 350 degrees F
- 1 box (10 ounces) dried spelt elbow macaroni
- 1 1/4 cups skim milk
- 1 carton (6.5 ounces) light garlic and herb spreadable cheese (such as Alouette)
- 6 ounces reduced-fat cheddar cheese, shredded
- 1/4 cup crumbled reduced-fat blue cheese
- 1/2 cup whole wheat panko bread crumbs
- Butter-flavored cooking spray
Union Square Penne with Asparagus
By lisalang
In skillet over med heat, melt 2 tbsp buter, add asparagus, and cook, stirring until tneder and lightly browned 5-7...
- 4 tbsp butter
- 1 lb med asparagus, peeled, tough ends removed, snapped and stalks cut into 2" pieces
- 2 yellow peppers, charred and peeled, diced
- 2 red peppers, charred, peeled and diced
- 1 tsp minced garlic
- 1 1/2 cups chicken stock
- 1 tbsp plus 1 tsp kosher salt
- 3/4 penne
- 1 1/2 minced fresh tyme
- 2/3 cup reggiano
- 1/8 tsp pepper
Cheesy Quinoa Bites
By lisalang
Instructions Preheat oven to 350 degrees
- 2 cups cooked quinoa
- 2 large eggs
- 1 cup shredded carrot
- 2 stalks green onion, diced
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1/2 cup grated Parmesan cheese
- 2 Tbs all-purpose flour
- 1/2 tsp seasoning salt
- 1/4 tsp freshly ground pepper
Sesame Chicken Salad
By lisalang
Combine syrup, soy and sweet hot mustard in a bowl
- Dressing:
- 3/4 cup pure maple syrup (eyeball it)
- 1/3 cup Tamari (dark soy sauce)
- 1/2 cup sweet hot mustard (eyeball it)
- 1 1/3 pounds chicken breast tenders (the average weight of one package)
- Salt and pepper
- 1/2 cup sesame seeds, a mix of black and white or all white
- 1/4 cup vegetable oil
- 1 1/2 inches fresh ginger root, grated or minced
- 3 tablespoons rice vinegar (3 generous splashes)
- 1/4 cup Chinese duck sauce or apricot all fruit spread
- 1/4 cup vegetable oil (eyeball it)
- Salad:
- 1 bag mixed baby greens (5-6 ounces)
- 1 /4 English (seedless) cucumber, halved lengthwise and then thinly sliced on an angle
- 1 /2 cup shredded carrots (a couple of handfuls)
- 4 scallions, thinly sliced on an angle
- 1/4 pound snow peas, sliced on an angle
- Fried Chinese noodles, perhaps leftover from take-out, for garnish (optional)
Sangria Pops
By lisalang
Combine wine, apple and orange in a small bowl
- 3/4 cup fruity red wine, such as Malbec or Merlot
- 1/2 cup finely diced apple
- 1/2 orange, peeled and cut into small bits
- 3/4 cup orange juice
- 1/4 cup lemon juice
- 3 tablespoons granulated sugar
Pasta with Shrimp, Tomato, and ArugulaGourmet | December 1
By lisalang
In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it sauté the shrimp,...
- 2 tablespoons olive oil
- 1/2 pound shrimp (about 12), shelled and deveined
- 2 large garlic cloves, minced
- 1/4 teaspoon dried hot pepper flakes, or to taste
- 1 onion, chopped fine (about 3/4 cup)
- 4 plum tomatoes, chopped (about 1 cup)
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 bunch of arugula, the stems discarded and the leaves washed well, spun dry, and chopped
- 3 tablespoons minced fresh parsley leaves (preferably flat-leafed)
- 1/2 pound fettuccine or spaghetti
Balsamic Hanger Steaks/ Williams Sonoma
By lisalang
irections: To marinate the steaks, in a bowl, whisk together the vinegar, garlic, shallots, bay leaf, coriander and...
- For the steaks:
- 1/2 cup balsamic vinegar
- 2 garlic cloves, thinly sliced
- 3 shallots, thinly sliced
- 1 bay leaf
- 1 tsp. coriander seeds
- 2 fresh thyme sprigs
- 2 cups extra-virgin olive oil
- Malt vinegar sea salt, to taste
- Freshly ground pepper, to taste
- 4 lb. hanger steaks, fat trimmed
- the arugula puree:
- 1 bunch fresh flat-leaf parsley, blanched, cooled in ice water and large stem pieces trimmed
- 3 oz. arugula
- 3 Tbs. ice water
- 1/2 cup grape seed oil
- Kosher salt and freshly ground pepper, to taste
- For the red wine-infused demi-glace:
- 1 tsp. canola oil
- 1 shallot, thinly sliced
- 1 fresh thyme sprig
- 2 cups dry red wine
- 1/2 cup chicken stock
- 1/2 cup veal demi-glace
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. unsalted butter
- For the cauliflower and melted leeks:
- 4 leeks, white and light green portions, cut into thin rings and rinsed well under cold water
- 1 1/2 cups chicken stock
- 8 Tbs. (1 stick) unsalted butter
- 2 fresh thyme sprigs
- 1 bay leaf
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1/2 head cauliflower, cut into florets, each floret cut vertically into 1/4-inch slices
- For the polenta:
- 3 cups milk, plus more as needed
- 1 1/2 cups heavy cream
- 2 garlic cloves, roughly chopped
- 1 shallot, sliced
- 3 cups instant white or yellow polenta
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper, to taste
Pasta with Spinach, Broccoli and Chicken or Shrimp
By lisalang
Saute onions, garlic, saute spinach, and broccoli
- Onions
- Garlic
- 1 whole can crushed tomotoes
- 1/2 cup white wine
- chicken or shrimp
Peter Dubin's Sesame Noodles
By lisalang
In processor, process garlic until minced
- 3 cloves garlic chop
- 3/4 cup sesame paste
- 1 scant cup cinese tea (oo-long)
- 5 tbsp dark soy sauce
- 5 tsp strained chili oil
- 3 tbsp sesame oil
- 2 tbsp sugar
- 2 tbsp red wine vinegar
- 1 lb thin spaghetti
- 1/2 cup chop scallions
- 1/2 cup shredded cucumber