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Recipes
Salmon with Greens and Shiitake Mushrooms
By karen1
In a nonstick pan or griddle over medium-high heat add salmon and cook for about 4 minutes per side, flipping with ...
- 2 skinned salmon fillets, preferably organic
- 2 tablespoons vegetable or peanut oil
- 1 clove garlic, finely minced
- Generous 1/2 cup shiitake mushrooms, stemmed and sliced
- 14 ounces, about 1 3/4 cups bok choy, stalks separated from the leaves, roughly chopped
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and freshly ground black pepper
Creamy Corn Chowder
By karen1
Mixed Case 1. In a large, heavy-bottomed sauce pot, cook the bacon over medium heat until browned, around 3 to 4 m...
- 4 slices of bacon
- 1 large onion, diced
- 1 cup white wine
- 4 medium size yukon gold potatoes, diced
- 2 cups chicken stock
- corn kernels from 6 ears of fresh corn or about 1 1/4 cup frozen kernels
- 1 pint heavy cream
- 1 pint cherry tomatoes, each sliced in half
- 1/4 cup julienned fresh basil
Merguez with Halloumi and Flame-Roasted Peppers
By karen1
This is another easily assembled sausage dish, but slight lighter all told
- 8 merguez or spicy sausages (approximately 12 ounces)
- 1 (8-ounce) block halloumi cheese
- 1 (8-ounce) jar flame-roasted peppers
- 1 tablespoon garlic oil
Thyme-Roasted Marcona Almonds
By karen1
Preheat the oven to 350 degrees
- 1 pound roasted, salted Marcona almonds
- 2 teaspoons good olive oil
- 2 tablespoons minced fresh thyme leaves
- 1 teaspoon kosher salt
- 1 teaspoon fleur de sel
- Also great - just add a little sea salt to almonds and serve (super fast and easy)
Real Meatballs and Spaghetti
By karen1
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in ...
- For the meatballs:
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 pound ground beef
- 1 cup fresh white bread crumbs (4 slices, crusts removed)
- 1/4 cup seasoned dry bread crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 cup freshly grated Parmesan cheese
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 extra-large egg, beaten
- Vegetable oil
- Olive oil
- For the sauce:
- 1 tablespoon good olive oil
- 1 cup chopped yellow onion (1 onion)
- 1 1/2 teaspoons minced garlic
- 1/2 cup good red wine, such as Chianti
- 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- For serving:
- 1 1/2 pounds spaghetti, cooked according to package directions
- Freshly grated Parmesan
Spicy Red-Wine Spaghetti
By karen1
Bring a large pot of salted water to the boil
- Kosher salt
- 1 pound spaghetti
- 1/4 cup extra-virgin olive oil
- 3 large cloves garlic, chopped
- 1 large shallot, halved, thinly sliced into strips
- 1/2 teaspoon dried crushed red pepper
- One 750ml bottle zinfandel
- 1 tablespoon tomato paste
- 1 tablespoon butter
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- 4 ounces coarsely crumbled goat cheese
Blackberry-Hazelnut Sticky Buns
By karen1
For the topping: Grease a 12-cup standard muffin tin with butter, even if using a nonstick tin
- 5 tablespoons unsalted butter, plus more for greasing
- 1 cup fresh or frozen blackberries
- 2 tablespoons granulated pure cane sugar
- 1 tablespoon fresh lemon juice
- 1/2 cup packed, light brown muscovado sugar
- 3/4 cup toasted hazelnuts, coarsely chopped
- Flour, for rolling
- One 17.3-ounce/2-sheet package all-butter frozen puff pastry, defrosted
- 4 tablespoons unsalted butter, room temperature
- 2 cups fresh blackberries, halved
- 1/3 cup granulated pure cane sugar
- 2 teaspoons ground cinnamon
Tequila Salmon
By karen1
Marinade: Whisk together ingredients in small bowl
- Marinade:
- 1/3 cup fresh orange juice 4 Salmon Filets (6 ounces each 1" thick)
- 3 tablespoons extra-virgin olive oil 3 to 4 ounces mixed greens (4 handfuls)
- 3 tablespoons tequila 1 cup cherry tomatoes, halved
- 1 tablespoon chopped fresh cilantro 1/2 cup fresh cilantro leaves, divided
- 1 tablespoon minced jalapeño pepper with seeds
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- Dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Thai Beef with Peppers
By karen1
Directions Cook the noodles according to the package directions
- 1 package pad Thai rice noodles or linguine
- 1/2 cup low-sodium soy sauce
- 3 tablespoons sherry
- 2 tablespoons cornstarch
- 2 tablespoons packed brown sugar
- 1 tablespoon minced fresh ginger
- 1 teaspoon red chili paste or a few dashes red chili oil
- 2 cloves garlic, minced
- 1 lime, halved
- 1 pound flank steak, sliced very thin against the grain
- 2 tablespoons vegetable oil
- 1 medium yellow onion, sliced
- 1 red bell pepper, cored and sliced into rings
- 1 tablespoon diced fresh jalapeno or 1 teaspoon diced hot pepper
- Fresh basil leaves, for garnish
- Fresh cilantro leaves, for garnish
Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze
By karen1
by Jeanne Kelley
- 3/4 cup olive oil
- 4 large garlic cloves, pressed
- 2 tablespoons chopped fresh thyme
- 5 teaspoons smoked paprika*
- 4 teaspoons Sherry wine vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried crushed red pepper
- 12 uncooked extra-large shrimp (13 to 15 per pound), peeled, deveined
- 12 1-inch-long pieces andouille or other fully cooked smoked sausages (such as linguiça; about 16 ounces)
- 12 cherry tomatoes
- 12 2-layer sections of red onion wedges
- Nonstick vegetable oil spray
- Special equipment: 6 long metal skewers