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Recipes
Roasted Potatoes
By sincial
1. PRE-HEAT oven to 450ºF
- 2 lbs red bliss baby potatoes
- 6 Tbsp extra virgin olive oil
- 8 garlic cloves, chopped
- 2 Tbsp butter, melted
- 2 Tbsp fresh rosemary, chopped
- Salt to taste
- Pepper to taste
Lentils(Curried )with Indian Flatbread
By sincial
In a small saucepan, bring all ingredients to a simmer over medium heat, stirring occasionally
- 1 (15 oz) can cooked lentils, briefly drained (but not rinsed as they are fragile in consistency)
- 1/4 cup water or vegetable broth
- 1 1/2 tablespoons tomato paste
- 1 tablespoon olive oil
- 2-3 teaspoons mild curry powder (or to taste)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- Flatbreads
Vegetarian Tofu Wrap
By sincial
To make the special sauce dissolves the sugar in the water in a small bowl
- Tofu – ½ cup
- Mushrooms – ½ cup
- Chopped Red onions – 1
- Garlic paste – 1tsp
- Iceberg lettuce leaves – 4
- Brown sugar – 2tsp
- Green chili – 2
- Water chestnuts – 1cup
- Chinese cellophane noodles
- (Special sauce)
- Sugar– 2tsp
- Soy sauce – 1tsp
- Rice Vinegar – 2tsp
- Ketchup – 2tsp
- Lemon juice – 1tsp
- Sesame oil – 1tsp
- Chili sauce – 2tsp
- Water - 2tsp
Avocado, Black Bean and Corn Salad
By sincial
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl
- 1 pint grape tomatoes, halved
- 1 yellow bell pepper, seeded and 1/2-inch diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup small diced red onion
- 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
- 1/2 teaspoon freshly grated lime zest
- 1/4 cup freshly squeezed lime juice (2 limes)
- 1/4 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cayenne pepper
- 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Broccoli Rabe & White Bean Pasta
By sincial
Bring a large pot of water to a boil
- 8 ounces whole-wheat shells, fusilli or chiocciole
- 1 large bunch broccoli rabe, trimmed and cut into 1-inch pieces, or 8 cups baby spinach
- 1 1/2 cups vegetable broth or reduced-sodium chicken broth
- 1 tablespoon all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 19-ounce can cannellini beans, rinsed
- 2 tablespoons red-wine vinegar
- teaspoon freshly ground pepper
- 1/2 cup shredded fontina cheese
- 2/3 cup Toasted Breadcrumbs, optional (see Tip)
Paella, Vegetable
By sincial
Feel free to throw in whatever vegetables you may have on hand beyond what I have listed below - carrots, asparagus...
- 4 * 4 green onions, white parts minced
- 1/2 * 1/2 red onion, minced
- 2 * 2 large garlic cloves, minced
- 2 * 2 Tablespoons olive oil
- 2 - 3 * 2 - 3 cups vegetable stock
- 1 * 1 cup uncooked white rice
- 3 * 3 corn cobs, cut into thirds
- 1 * 1 zucchini, sliced
- 1 * 1 yellow squash, sliced
- 1/2 * 1/2 cup frozen peas
- 1 * 1 14.5 ounce can diced tomatoes
- 1 * 1 14 ounce can artichoke hearts, quartered
- 1 * 1 teaspoon saffron, crushed
- 1 * 1 teaspoon paprika
- 1 * 1 teaspoon dried oregano
- * salt and pepper
Deviled Eggs
By sincial
In a large pot, arrange the eggs in a single layer and add enough water to cover
- 12 large eggs
- Ice water
- 6 tablespoons mayonnaise
- 2 teaspoons mustard
- 1 pinch cayenne pepper
- Salt and black pepper
- Paprika, for dusting
Wild Mushroom Tetrazzini
By sincial
Preheat oven to 350°. Cook pasta as package directs
- 14 ounces Whole Grain Spaghetti, 1 package
- or Brown Rice Spaghetti
- 1 cup Shiitake Mushrooms(dry or fresh), If dry, soaked 10 minutes in 1 cup hot water, reserve soaking water
- 1/2 cup Maitake Mushrooms, soaked 20 minutes(if dry) in 1 cup hot water, reserve soaking water
- 2 Tablespoons Extra Virgin Olive Oil
- 3 cloves garlic, minced
- 1 cup onion, finely diced
- 1/2 cup celery, finely diced
- 1/4 cup button mushrooms, finely chopped
- 2 1/2 cups Soy sauce
- 1 1/2 cups water, including reserved mushroom soaking water
- 3/4 Sea Salt, or to taste
- 3 Tablespoons rice Wine or Sherry
- 1/4 cup unbleached white flour
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon freshly ground black pepper, or to taste
- 2 Tablespoons fresh parsley, minced for garnish
- 2 slices whole wheat bread, cubed
Potato Salad
By sincial
Directions Put the potatoes and eggs into a big saucepan of cold salted water
- 2 * 2 pounds small Yukon gold potatoes
- 2 * 2 large eggs
- * Kosher salt
- 1/2 * 1/2 bunch sliced scallions, white and green parts
- 2 * 2 tablespoons drained capers
- 2 * 2 cups mayonnaise
- 1/4 * 1/4 cup Dijon mustard
- 1/4 * 1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
- 1/2 * 1/2 small red onion, chopped
- 2 * 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 * 1/2 bunch dill, chopped
- 1/2 * 1/2 lemon, juiced
- * Freshly ground black pepper
- * Extra-virgin olive oil, for drizzling
Gazpacho
By sincial
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes
- 1 hothouse cucumber, halved and seeded, but not peeled
- 2 red bell peppers, cored and seeded
- 4 plum tomatoes
- 1 red onion
- 3 garlic cloves, minced
- 23 ounces tomato juice (3 cups)
- 1/4 cup white wine vinegar
- 1/4 cup good olive oil
- 1/2 tablespoon kosher salt
- 1 teaspoons freshly ground black pepper