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Recipes
Miso Soup
By KennySD
Miso soup is one of the World's most tonic potions
- 2 1/4 cups Water
- 2 ounces firm or extra-firm Tofu, drained and cut into 1/4-inch dice (about 1/4 cup)
- 1 tbl Sweet White Miso
- 2 tsp Barley Miso
- 1 tbl instant Wakame flakes (see note) or 1/2 cup chopped fresh Spinach or Bok Choy leaves
- 1 Scallion, very thinly sliced, for garnish
Minted Peas & Rice with Feta
By KennySD
The flavors of fresh mint and feta enliven this dish
- 1 1/4 cups reduced-sodium Chicken Broth
- 3/4 cup instant Brown Rice
- 1 1/2 cups frozen Peas (6 ounces)
- 3/4 cup sliced Scallions
- 1/4 cup finely crumbled Feta Cheese
- 1/4 cup sliced fresh Mint
- Freshly ground Pepper to taste
Sun-Dried-Tomato and Pesto Risotto
By KennySD
Even if the sun-dried tomatoes are dry-packed, there's no need to soak them before adding them to the risotto; the ...
- 5 cups canned low-sodium chicken broth or homemade stock, more if needed
- 1 cup water, more if needed
- 3 tbls olive oil
- 1 onion, chopped
- 2 cups arborio rice
- 1/2 cup dry white wine
- 1 1/4 tsp salt
- 1/2 cup dry-packed or oil-packed sun-dried tomatoes, chopped
- 1/4 tsp fresh-ground black pepper
- 3 tbls store-bought or homemade pesto
- 1/4 cup grated parmesan cheese, more for serving
Garden Vegetable Strudel
By KennySD
The flaky, golden pastry in this strudel is phyllo dough, a paper-thin Greek pastry
- 6 ounces green beans or yellow wax beans, trimmed and cut into 1-inch lengths
- 3-4 tablespoons olive oil or vegetable oil
- 8 ounces mushrooms, quartered
- 2 cups peeled and finely chopped turnips or rutabagas (10 ounces)
- 1 cup chopped peeled Carrots or parsnips (2 medium)
- 1 large red, yellow, or green Sweet Pepper, cut into thin strips
- 1/2 cup sliced Onions or Leeks or 1/4 cup minced Shallots
- 1 cup shredded Swiss, Monterey Jack, or Mozzarella Cheese (4 ounces)
- 1 tble minced fresh Basil or 1 tsp dried Basil, crushed
- 2 tsp minced fresh Sage or 1/2 tsp ground Sage
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 6 sheets frozen Phyllo Dough (about 18x14-inch rectangles), thawed
- 1/4 cup Margarine or Butter, melted
- 1 tbl grated Parmesan or Romano Cheese
Carrots Browned with Garlic
By KennySD
Coming from Spain and Sicily via Italy, the carrot spread through Europe in the fourteenth century
- 2 tbl extra virgin Olive Oil
- 1 1/4 lbs Baby Carrots, sliced diagonally, 1/2 inch thick
- 12 Garlic cloves, halved
- Salt and freshly ground Pepper
- 1 Thyme sprig, leaves minced
- 1 Rosemary sprig, leaves minced
Asparagus with Hollandaise Sauce
By KennySD
Before World War I, hollandaise sauce was called Sauce Isigny, after a town in Normandy known for its butter
- 3 Egg Yolks
- 2/3 cup clarified Butter, melted
- Small pinch of Cayenne Pepper
- Juice of 1/2 Lemon
- 32 Asparagus spears
- 1/3 cup Kosher or Coarse Salt
Onion Confit
By KennySD
Use as a condiment for barbecued steak or chicken
- 1/4 cup Olive Oil
- 3 Red (Spanish) Onions, thinly sliced
- 1 tsp Sugar
- 2 tbl Balsamic Vinegar
Potatoes Maxim
By KennySD
This dish comes from the famous Parisian restaurant and is excellent in its simplicity
- 2 lb potatoes, peeled and thinly sliced
- 1/3 cup butter, melted and clarified
- Salt