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Recipes
Lump Crab Salsa
By carinem25
In a large bowl, combine the cilantro, shallots, bell pepper, jalapeño, lime zest, lime juice, garlic and olive oi...
- 3 tablespoons chopped cilantro
- 2 medium shallots, very finely chopped
- 1 red bell pepper, finely diced
- 1 jalapeño, seeded and finely diced
- Finely grated zest and juice of 1 lime
- 1 garlic clove, very finely chopped
- 1/4 cup extra-virgin olive oil
- 2 pounds lump crabmeat, picked over
- Salt and freshly ground pepper
- 1/2 cup salted roasted almonds, coarsely chopped
- Thick-cut potato chips, for serving
Barley and Lentil Soup with Swiss Chard
By carinem25
Heat oil in heavy large nonreactive pot over medium-high heat
- 1 tablespoon olive oil
- 1 1/2 cups chopped onions
- 1 1/2 cups chopped peeled carrots
- 3 large garlic cloves, minced
- 2 1/2 teaspoons ground cumin
- 10 cups (or more) low-salt chicken or vegetable broth
- 2/3 cup pearl barley
- 1 14 1/2-ounce can diced tomatoes in juice
- 2/3 cup dried lentils
- 4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
- 2 tablespoons chopped fresh dill
Linguine with Littleneck Clams and Genoa Salami
By carinem25
Bring a large pot of salted water to a boil
- 3/4 pound linguine
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper
- 30 littleneck clams, scrubbed
- 1/2 cup dry white wine
- 1/2 cup bottled clam broth
- 3 ounces sliced Genoa salami, cut into 1/2-inch strips
- 1/2 cup coarsely chopped flat-leaf parsley leaves
Sichuan Peppercorn Shrimp
By carinem25
In a small skillet, toast the peppercorns over moderate heat until fragrant, about 30 seconds; let cool
- 1 1/2 teaspoons Sichuan peppercorns (see Note)
- 1 pound large shrimp—shelled, deveined and butterflied
- Salt
- 1/4 cup vegetable oil
- 3 scallions—2 coarsely chopped, 1 thinly sliced
- 3 garlic cloves, minced
- 3 jalapeños, seeded and thinly sliced
- 1 dried pasilla or small ancho chile, seeded and very thinly sliced
- 1 tablespoon fresh lime juice
- Chile-sesame oil, for drizzling
Mushroon-Stuffed Mushrooms with wild rice & goat cheese
By carinem25
Cal: 227, Fat: 9g, Protein: 10
- 2 T. olive oil, divided
- 1 small onion, finely chopped (1 cup)
- 6 oz. button mushrooms, chopped (1.5 c)
- 1 clove garlic, minced
- 1/4 t. salt
- 1 c. cooked wild rice
- 2 oz. herbed goat cheese, crumbled
- 4 large portobello mushrooms, stems and gills removed
- 12 cherry tomatoes, halved
- 2 T. lemon juice
- 4 t. fine breadcrumbs, divided
- chopped fresh parsley
Three-Cheese Mini Macs
By carinem25
Preheat the oven to 425°
- 1/2 pound elbow macaroni
- 1 1/2 tablespoons unsalted butter, plus more for brushing
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons all-purpose flour
- 3/4 cup milk
- 4 ounces cheddar cheese, shredded (1 packed cup)
- 4 ounces deli-sliced American cheese, chopped
- 1 large egg yolk
- 1/4 teaspoon smoked Spanish paprika
Mini Pumpkin-Sage Balls
By carinem25
Preheat oven to 375. Coat baking sheet with cooking spray
- 3 T. canola oil, plis more for frying sage leaves
- 1/2 c. finely diced onion
- 2 cloves garlic, minced (2 t.)
- 2 1/2 t. chopped fresh sage
- 3/4 c. pumpkin puree
- 3/4 c. plain breadcrumbs
- 1 egg, beaten
- 1/2 t. salt
- 1/4 t. pepper
- 16 whole sage leaves
- green tabasco sauce for dipping
Pappa al Pomodoro
By carinem25
Bring a large pot of water to a boil
- 5 pounds tomatoes
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1 large onion, halved lengthwise and thinly sliced
- 4 garlic cloves, thinly sliced
- Pinch of crushed red pepper
- Salt
- 1/2 pound stale, crustless, 1-inch Italian bread cubes (4 cups)
- 1 cup basil leaves, torn
- Ricotta cheese, for serving
Vegetable Soup with Fennel, Herbs and Parmesan Broth
By carinem25
Heat the olive oil in a large soup pot
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 3 carrots, halved lengthwise and thinly sliced crosswise
- 2 celery ribs, halved lengthwise and thinly sliced crosswise
- 2 leeks, white parts only, halved lengthwise and thinly sliced crosswise
- 1 fennel bulb—halved, cored and thinly sliced
- 1 medium tomato, cut into 1/2-inch dice
- 2 bay leaves, preferably fresh
- 6 cups water
- One 3-inch square Parmigiano-Reggiano rind
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped basil
- Salt and freshly ground pepper
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Creamy Risotto with Edamame
By carinem25
Bring a small saucepan of salted water to a boil
- 1/2 cup frozen shelled edamame
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 medium shallots, very finely chopped (1/4 cup)
- 3 garlic cloves, minced
- 1 cup arborio rice
- 3 cups low-sodium chicken broth, warmed
- 1 cup lager beer, such as Budweiser
- Salt and freshly ground pepper
- Three 3/4-ounce wedges Laughing Cow cheese