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Recipes
Thai Basil Fried Rice with Tofu
By Deli1
Thai basil is a highly underused herb
- 2 tablespoons vegetable oil
- 1/2 package firm tofu, cut into bite-sized pieces (1/2- to 1-inch)
- 1 cup chopped red bell pepper
- 1/4 white onion, sliced
- 3 cups cooked rice, cooled
- 1/2 cup fresh Thai basil
- 1 lime
- 1 scallion, sliced on the bias
- 3 cloves garlic, minced
- 3 Thai chile peppers, chopped
- 2 teaspoons finely diced white onion
- 1 tablespoon dark soy sauce
- 2 teaspoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 1/2 tablespoons granulated sugar
- 1 tablespoon vegetable oil
Sous Vide Chicken Adobo
By Deli1
This recipe for chicken adobo is cooked using the sous vide method of cooking
- 1 1/2 lbs. chicken thighs and drumstick
- 6 pieces dried bay leaves
- 1 cup soy sauce
- 1 head garlic, crushed
- 1 tablespoons whole peppercorn
- 1/4 cup vinegar
- 1/2 cup chicken broth
Strawberry Spinach Salad
By Deli1
For the salad: Preheat the oven to 400 degrees F
- 1 package ramen noodles, crushed, flavor packet discarded
- 1/4 cup sliced almonds
- 1/4 cup sunflower seeds
- 1/4 cup (1/2 stick) butter, melted
- 1 head romaine lettuce, washed and dried
- One 5-ounce bag baby spinach
- 1 pint strawberries, hulled and thinly sliced
- 1 cup grated Parmesan
- 3/4 cup sugar
- 1/2 cup red wine vinegar
- 3/4 cup vegetable oil
- 1/2 teaspoon paprika
- 1/2 teaspoons salt
- 2 cloves garlic, minced
Peachy Chicken Salad
By Deli1
In a large bowl, combine first five ingredients and blend well
- 1/3 1/3 1/3
- cup cup mayonnaise
- 2 2 2 tablespoons milk
- 1/2 1/2 1/2
- teaspoon teaspoon salt
- 1/4 1/4 1/4
- teaspoon teaspoon pepper
- 1/4 1/4 1/4
- 1 teaspoon dried tarragon or 1 tespoon fresh tarragon, chopped
- 2 1/2 2 1/2 2 1/2
- cups cups cooked chicken, cubed
- 1 1 1 cup seedless red grapes, halved
- 1 1 1 cup frozen tiny peas, thawed
- 2 2 2 large peaches, peeled and chopped
- 1 1 1 cup pecan halves, toasted
- Lettuce leaves, optional
Grilled Okra with Sriracha Lime Salt
By Deli1
A departure from fried okra, this grilled take on this quintessential Southern vegetable is sure to convert even th
- 2 tablespoons Sriracha
- 3 tablespoons sea or kosher salt
- 2 limes worth of zest
- 1 lime worth of juice
- Olive oil for brushing
- 24 okra
- Lime wedges for serving
Absurdly Addictive Asparagus
By Deli1
I guess there's a reason Vosges Haut-chocolat Bacon and Chocolate bars are growing in popularity
- 4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
- 1 tablespoon butter
- 1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
- 1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only)
- 2 cloves garlic, minced
- Zest of one lemon
- 1 teaspoon orange zest
- 2 tablespoons toasted pine nuts
- 1-2 tablespoon Italian parsley, chopped
- Salt and freshly ground pepper to taste
Ham, Brie, Marmalade & Arugula Pressed Sandwich
By Deli1
If you don't have a Panini press a regular skillet works just fine for these jazzed up ham and cheese sandwiches
- 4 slices rustic country bread, sliced 1/2-inch thick
- 2 teaspoons Dijon mustard (or more, if you prefer)
- 4 ounces brie, cut into 1/4-inch slices (about 6 slices)
- 8 ounces cooked ham, sliced (about 8 slices)
- Freshly-ground pepper
- 2 tablespoons marmalade
- 2 tablespoons extra-virgin olive oil
- 1/2 cup arugula
Balsamic Chicken Sandwich with Peach Jam and Brandied Onions
By Deli1
HOW: While chicken marinates in balsamic vinaigrette, make a quick peach jam on the stovetop
- For the peach jam:
- 1 pound boneless free-range chicken breast, cut into strips
- 1 cup balsamic vinaigrette
- Sea salt, to taste
- Freshly cracked pepper, to taste
- Olive oil
- 1 red onion, thinly sliced
- 1 tablespoon brandy
- 1 loaf of bread from the bakery (I used French bread), sliced
- Peach jam (see below)
- Your favorite mayonnaise (or a vegan substitute)
- 1 head of lettuce (Boston, green, or red leaf would work)
- 1 peach, peeled and chopped
- 2 tablespoons organic sugar
- 1 teaspoon brandy
- 1 pinch sea salt
Meatloaf To Die For
By Deli1
For the Meatloaf Preheat the water bath to 149F
- 6 ounces garlic-flavored croutons replace with parmesan cheese for low carb
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 5 cloves whole crushed garlic
- 1/2 red bell pepper small diced
- 1 whole onion small diced
- 1 tablespoon vegetable oil
- 1 1/2 pounds ground beef
- 1/2 pound diced bacon
- 1 egg
- 1/2 cup catsup
- 1 teaspoon ground cumin
- Dash Worcestershire sauce
- Dash hot pepper sauce
- 1 tablespoon honey
Cod With Ginger Beer and Bok Choy
By Deli1
Here, a bottle of ginger beer provides the base for a quick, slightly spicy-sweet pan sauce that graces the whole p...
- 8 ounces baby bok choy or small bok choy
- Kosher salt
- One 1-inch piece ginger root
- Leaves from 2 to 4 stems cilantro
- Cod fillets (6 to 8 ounces per person), about 3/4-inch thick
- Freshly ground black pepper
- 1 tablespoon sesame oil, preferably dark
- 2 tablespoons unsalted butter
- 8 ounces ginger beer
- 1 lime