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Recipes
Tagliatelle with Mussels and Tarragon
By carinem25
In a large, deep skillet, heat the olive oil
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, cut into 1/4-inch dice
- 2 garlic cloves, minced
- 4 thyme sprigs
- 3/4 cup dry white wine
- 1/4 cup Pernod
- 36 mussels (about 2 pounds)
- 3/4 cup heavy cream
- Kosher salt and freshly ground pepper
- 1/2 pound dried tagliatelle
- 1 tablespoon coarsely chopped tarragon leaves, plus a few whole leaves for garnish
- Coarse black and white salts, for garnish
Moroccan Salmon
By carinem25
Cooking Light Sweet peppers, tangy lemon slices, and heady spices come together in this simple dish that yields ...
- 1/2 cup chopped fresh parsley
- 2 teaspoons olive oil
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- Cooking spray
- 1 lemon
- 1 1/2 cups thinly sliced red bell pepper (about 1 medium)
- 1 1/2 cups thinly sliced green bell pepper (about 1 medium)
- 2 tablespoons water
- 1 large plum tomato, cut crosswise into 1/4-inch-thick slices
Mozzarella Arrabiata Salsa
By carinem25
No Cook
- 2 pounds tomatoes, divided
- 1 fresh hot cherry pepper (optional), stemmed and chopped
- 1/4 teaspoon hot red pepper flakes
- 6 tablespoons extra-virgin olive oil
- 1 celery rib, finely chopped
- 1 pound fresh mozzarella, chopped
- 2 tablespoons chopped celery leaves
- Accompaniment: 1 pound capellini, cooked and drained
Green Beans and Zucchini with Sauce Verte
By carinem25
Sauce verte is French for "green sauce
- Sauce verte:
- 1/3 cup (packed) fresh basil leaves
- 1 green onion, coarsely chopped
- 2 tablespoons (packed) fresh Italian parsley
- 2 tablespoons drained capers
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 garlic clove, peeled
- 3 tablespoons extra-virgin olive oil
- Vegetables:
- 1 tablespoon olive oil
- 1 pound green beans, stem end trimmed
- 12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips
- 3 tablespoons water
- 2 tablespoons fresh Italian parsley leaves (for garnish)
Tangy Frozen Greek Yogurt
By carinem25
Warm sugar, corn syrup, water, and salt in a small saucepan over low heat, stirring, until sugar has dissolved
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/8 teaspoon salt
- 2 cups plain whole-milk Greek-style yogurt
- 1 cup well-shaken buttermilk
- 5 teaspoon fresh lemon juice
- Equipment: an ice cream maker
Linguine with Snow Peas, Cucumber, and Peanut Sauce
By carinem25
In a blender or food processor, combine the garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper...
- 2 cloves garlic
- 2 tablespoons soy sauce
- 1/3 cup peanut butter
- 2/3 cup canned low-sodium chicken broth, vegetable broth, or homemade stock
- 1 1/2 tablespoons lime juice
- 1/2 teaspoon red-pepper flakes
- 3/4 teaspoon salt
- 3/4 pound linguine
- 1/2 pound snow peas, cut diagonally into thin slices
- 1 1/2 cups bean sprouts (about 1/4 pound)
- 2 scallions including green tops, chopped
- 1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
- 1/2 cup chopped peanuts
Corn on the Cob with Mint-Feta Butter
By carinem25
Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl
- 1/2 stick unsalted butter, softened
- 7 ounces feta, finely crumbled (1 1/2 cups)
- 1/4 cup finely chopped mint
- 8 large ears of corn, shucked, each cob cut crosswise into 4 pieces
Butternut Squash-Leek Soup
By carinem25
Preheat oven to 350°. Remove white papery skin from garlic head (do not peel or separate the cloves)
- 1 whole garlic head
- 4 teaspoons olive oil
- 6 cups thinly sliced leek (about 4 large)
- 4 cups (3/4-inch) cubed peeled butternut squash (about 1 medium)
- 2 cups water
- 2 cups fat-free, less-sodium chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Spicy Adobo Shrimp Cocktail
By carinem25
Cook shrimp in lightly salted boiling water until just cooked through, 2 to 3 minutes, then drain
- 3/4 pound peeled and deveined medium shrimp
- 1 celery rib, sliced
- 1 firm-ripe 6-to 8-ounces avocado, chopped
- 1 Kirby cucumber, peeled and chopped
- 1 plum tomato, seeded and chopped
- 3 tablespoons finely chopped white onion
- 1 small garlic clove, minced
- 2 tablespoons chopped cilantro
- 1/4 cup ketchup
- 3 tablespoons fresh lime juice
- 1 teaspoon adobo sauce from canned chipotles in adobo
- 2 tablespoons water
Slow-Cooker Sour Cream Cheesecake
By carinem25
In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a p...
- 3/4 cup graham cracker crumbs
- 2 1/2 tablespoons unsalted butter, melted
- 1/4 teaspoon cinnamon
- 2/3 cup plus 1 tablespoon sugar
- Salt
- 12 ounces cream cheese, at room temperature
- 1 tablespoon all-purpose flour
- 2 large eggs
- 1 teaspoon pure almond extract
- 1 cup sour cream