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Recipes
Tomato Salsa (roasted)
By sincial
1. Preheat the broiler. 2
- 12 roma (plum) tomatoes
- 2 cloves garlic, unpeeled
- 1 small onion, quartered
- 1 jalapeno chile pepper
- 1 1/2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 3 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro
- 2 ears of corn (optional)
Pasta Arrabbiata
By sincial
Heat oil in heavy skillt over medium heat
- 2 Tablespoons
- 4 thin slices opancetta or good quality ham, minced
- 2 garlic cloves, minced
- 1 35 ounce can of Italian plum tomatoes, undrained
- 1 teaspoon salt
- 3/4 teaspoon dried red pepper flakes
- 1 pound penne pasta
- 3/4 cup freshly grated Romano cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 Tablespoons butter
- 6 tablespoons olive oil
- salt and pepper to taste
Vegetarian Summer Roll (Rice Paper Wrap)
By sincial
In a bowl whisk together juice, lime, mustard and sugar
- 2 limes, juiced
- Segments of 1 lime
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1/4 cup grape seed oil
- 1/4 cup Thai basil leaves, whole
- 1/2 pound bean sprouts, hair removed
- 1 medium sized red bell pepper, julienned
- 1 medium sized carrot, peeled, julienned
- 1 small package smoked tofu or tempeh, julienned
- 1 package rice papers, 10 to 12 inches diameter, rehydrated
- Salt and black pepper, to taste
Baby Eggplants, Grilled w. Korean BBQ Sauce
By sincial
To make the Korean BBQ Sauce, Place all ingredients except the sesame seeds into a small saucepan and bring to a bo...
- Korean Barbecue Sauce
- 1 teaspoon minced ginger
- 1 clove garlic, pressed
- 1 teaspoon minced chile pepper
- 1/4 cup soy sauce
- 1 tablespoon rice wine
- 2 tablespoons agave nectar
- 2 tablespoons water
- 1/3 cup apple juice concentrate (the frozen kind is fine)
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- Spicy Green Onion Garnish
- 4 green onions, bulb removed
- 1 clove garlic, minced
- 2 tablespoons minced red bell pepper
- 1-2 teaspoons minced hot chile pepper
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon soy sauce
- 1/8 teaspoon sesame oil
Penne Arrabiata
By sincial
1. Pour the olive oil into a large skilled, over a medium heat
- 1 * 1 pound penne pasta
- 1/2 * 1/2 cup extra-virgin olive oil
- 1/2 * 1/2 tsp garlic, finely chopped
- 3 * 3 cups canned, whole, peeled tomatoes, coarsely chopped (keep the juice) or Diced Tomatoes
- 1/4 * 1/4 tsp red pepper flakes
- * salt
- 12 * 12 fresh basil leaves, torn into 1/2 in pieces
- 2 * 2 Tbs Pecorino-Romano cheese, freshly grated
- * basils
Lentil Falafel
By sincial
1. Place lentils, 1/4 cup flour, cumin, garlic, lemon juice, and salt and pepper to taste in a food processor and p...
- 8 cups cooked lentils (I used green)
- 1 1/2 cups flour, divided (plus probably a little more)
- 4 teaspoons cumin, ground
- 4 garlic cloves, minced
- 2 -4 tablespoons lemon juice
- 2 to taste salt & fresh ground pepper
- 1 cup brown onion, finely chopped
- 1/2 cup parsley, chopped
- 4 large eggs
- 2 to taste vegetable oil, for frying
- 2 to taste warm pita bread
- 2 to taste tzatziki, sauce (you can find a great recipe on zaar )
Chickpea Curry (Indian Style)
By sincial
Saute onion and garlic over medium heat until softened and slighty browned
- 1 vidalia onion, chopped (or any large sweet onion)
- 4 garlic cloves, minced
- 1/4 teaspoon red chili powder, to taste
- 3/4 teaspoon cumin
- 1 1/2 teaspoons curry powder (I like the brand Madras)
- 1/2 teaspoon coriander
- 2 (14 1/2 ounce) cans chickpeas, half the liquid reserved
- 1/2 lemon, juice of
- 3 tablespoons tomato paste
- 2 teaspoons peanut butter
- salt
- 1/2 cup cilantro leaf
Falafel (baked)
By sincial
Soak chickpeas in water to cover for 12 hours
- 15 ounce chickpeas
- 4 tablespoons bulgur
- 3 garlic cloves
- 3 tablespoons Whole Wheat flour
- 1 egg
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 teaspoons ground coriander
- 1 teaspoon cumin
- 1/4 teaspoon ground red chili pepper
- 1 tablespoon tahini
Summer Roll, Vegetarian (Rice Paper Wrap)
By sincial
In a bowl whisk together juice, lime, mustard and sugar
- 2 limes, juiced
- Segments of 1 lime
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1/4 cup grape seed oil
- 1/4 cup Thai basil leaves, whole
- 1/2 pound bean sprouts, hair removed
- 1 1/2 oz cellophane noodles
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves (preferably Thai)
- 1/4 cup fresh cilantro leaves
- 1 medium sized red bell pepper, julienned
- 1 medium sized carrot, peeled, julienned
- 1 small package smoked tofu or tempeh, julienned
- 1 package rice papers, 10 to 12 inches diameter, re-hydrated
- Salt and black pepper, to taste
- For peanut sauce
- 3 tablespoons finely chopped onion
- 1 small garlic clove, minced
- 3/4 teaspoon dried hot red pepper flakes
- 1 teaspoon vegetable oil
- 3 tablespoons water
- 1 tablespoon creamy peanut butter
- 1 tablespoon hoisin sauce
- 1 teaspoon tomato paste
- 3/4 teaspoon sugar
Gazpacho (Chipotle)
By sincial
- 3 slices whole wheat bread
- 2 lbs fresh tomatoes, chopped (remove skin if tough)
- 1 large red pepper, cored, seeded, and coarsely chopped
- 2 small pickling cucumbers, coarsely chopped
- 1 large onion, peeled and coarsely chopped
- 5 garlic cloves, peeled and coarsely chopped
- 1 1/2 tablespoons paprika
- kosher salt & freshly ground black pepper
- 1/4 cup red wine or 1/4 cup sherry wine vinegar
- 1/2 cup extra virgin olive oil
- 3 tablespoons fresh flat-leaf parsley
- 3 tablespoons fresh basil
- 1 lemon, juice and zest of
- 2 chipotle chiles in adobo (that is two chiles out of one small can. This is optional but yummy)