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Recipes
Soup - Veggie (4)
By Kwasome
This soup uses canned chicken broth as its base, but the broth is first doctored with vegetables and herbs to brigh...
- Broth
- 1 medium carrot , minced (about 1/3 cup)
- 1 rib celery , minced (about 1/4 cup)
- 2 medium onions , minced (about 1 1/2 cups)
- 1 large shallot , minced (about 2 1/2 tablespoons)
- 1 medium leek , white and light green parts only, minced (about 1 cup)
- 3 cloves garlic , unpeeled and crushed
- Vegetable cooking spray
- 7 cups low-sodium chicken broth (four 14 1/2-ounce cans)
- 1/4 teaspoon whole black peppercorns , crushed
- 1 bay leaf
- 1 sprig fresh thyme
- 5 parsley stems
- Soup
- 2 medium leeks , white and light green parts only, halved lengthwise, cut into 1-inch lengths, washed and drained
- thoroughly
- 6 small red potatoes , unpeeled and cut into 3/4-inch chucks (about 1 1/2 cups, or 9 ounces)
- 1 cup frozen peas (about 5 ounces)
- 2 cups packed baby spinach (about 3 ounces)
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped fresh tarragon leaves
Trout 'Bacon Grilled
By Kwasome
w/ Poblano Corn Relish
- You'll also need:
- 4 whole trout (each 12 to 16 ounces)
- Coarse salt (kosher or sea) and freshly ground black pepper
- Poblano and Corn Relish
- 8 slices bacon
- Divided grilling basket; 8 pieces butcher's string, each about 6 inches long; 2 cups wood chips or chunks (preferably hickory or pecan) or pecan shells, unsoaked; cooking oil spray
Corn - Fritters "Out of Season"
By Kwasome
**ATK: When fresh corn is out of season, frozen corn makes a fine substitute
- 2 cups frozen corn kernels , thawed at room temperature for 15 minutes
- 1 large egg , beaten lightly
- 3 Tbs all-purpose flour
- 3 Tbs cornmeal
- 2 Tbs heavy cream
- 1 small shallot , minced
- 1/2 tsp table salt
- pinch cayenne pepper
- 1/2 cup corn oil or vegetable oil, or more as needed
Pantry Items
By Kwasome
-
- Sugar Free Syrup
- Peanut Butter - Adams No Stir - Creamy
- Pickling Salt
- Jelly
Chowder - Clam 'Canadian Military' (Canned)
By Kwasome
1. In a large saucepan over medium high heat, combine the butter, celery and onion
- 1/2 cup butter
- 2 stalks celery, chopped
- 1 onion, chopped
- 1/2 cup all-purpose flour
- 2 (6.5 ounce) cans minced clams, drained with juice reserved
- 2 potatoes, peeled and cubed
- 1 (12 fluid ounce) can evaporated milk
- 1/2 teaspoon dried thyme salt and pepper to taste
Stew - B'Chuck Roast 'Provencal'
By Kwasome
Combine flour, salt and pepper
- 2 lbs. boneless beef chuck shoulder roast, cut into 1-inch pieces
- 1/3 cup flour
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 4 tsp. olive oil, divided
- 1 cup chopped onion
- 1 Tbsp. minced garlic
- 1 cup dry red wine
- 3 cups ready-to-serve beef broth
- 1 can (14-1/2 oz.) diced tomatoes with garlic, undrained
- 1 Tbsp. herbes de Provence
- 1 lb. new potatoes, cut into quarters
- 2 small zucchini, cut lengthwise in half, then crosswise into 1/2-inch thick slices
- 2 small yellow squash, cut lengthwise in
- half, then crosswise into 1/2-inch thick slices
- 1/2 cup niçoise olives, pitted and cut in half
- 1/4 cup chopped fresh basil
- grated Parmesan cheese (optional)
Relish 'Corn & Pablano Peppers
By Kwasome
1. Set up the grill for direct grilling and preheat to high
- 2 ears sweet corn, shucked
- 2 tablespoons olive oil
- Coarse salt (kosher or sea) and freshly ground black pepper
- 2 large or 3 or 4 small poblano peppers
- 1 bunch scallions
- 1 clove garlic, minced
- 3 tablespoons pine nuts
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice, or more to taste
Pork - Tenderloin [Bk] 'Thick Cut
By Kwasome
Season pork with salt and pepper
- 2 pork tenderloins (1 to 1 1/4 pounds each), trimmed of fat and silver skin, cut crosswise into 1 1/2-inch pieces, and tied; thinner end pieces removed and tied together (see below) Kosher salt and ground black pepper
- 2 Tbs vegetable oil
Chicken - Thighs [CP] 'Moroccan
By Kwasome
We are using boneless (and skinless) chicken thighs for this recipe only because they're easier to deal with
- 2 pounds boneless, skinless chicken thighs, trimmed of excess fat (don't trim all the fat, just large pieces)
- 1/2 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon crushed fennel seeds
- 1/8 teaspoon nutmeg
- 1 red onion, roughly chopped, about 2 cups
- 3 cloves garlic, minced (about 1 Tbsp)
- 1 cup pitted green olives
- 1/2 cup raisins
- 1/2 fresh lemon, thinly sliced
- Fresh cilantro or parsley for garnish
Asparagus - Skillet 'Garlic & Parmesan Cheese
By Kwasome
1.) Melt Butter in skillet of Med
- 1/4 cup Butter
- 2 Tbs Olive Oil
- 1 Tbs Coarse Salt
- 1/4 tsp Ground Black Pepper
- 3 cloves Garlic - minced
- 1/2 cup Parmesan Cheese