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Recipes
Essence of Tomato Soup
By carinem25
When summer tomatoes are so good that they need no embellishment, try them in this simple, refreshing starter
- 4 cups diced beefsteak, cherry, or heirloom tomatoes, divided
- 1/4 cup olive oil
- 1 Tbs. agave nectar
- 1/2 cup basil, sliced into thin strips
Shaved Fennel in Lemon Broth
By carinem25
Fresh fennel has a delicate crunch and a mild lemon-anise flavor that’s perfect in cold summer soups
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1/2 clove garlic, minced (1/2 tsp.)
- 1 small fennel bulb, shaved (1/2 lb.)
- 1 green onion, finely chopped, for garnish (2 Tbs.)
Mario Batali's Ribollita
By carinem25
Tuscan Cabbage and Bean Soup
- 3/4 c dried cannellini beans, soaked overnight in water and drained
- 1/4 c. olive oil
- 2 Spanish onions, chopped into 1/2 inch dice
- 2 leeks, white and light green parts only, thinly sliced
- 2 carrots, cut into 1/4 inch dice
- 2 celery ribs, cut into 1/4 inch dice
- 2 waxy yellow potatoes, cut into 1/2 inch dice
- 2 garlic cloves, thinly sliced
- 1 garlic clove, cut in half
- 2 sprigs fresh thyme
- 1 sprig rosemary
- 1 bay leaf
- 1 lb chopped cavolo nero (black cabbage), roughly chopped, may sub kale or collard greens
- 8 ounces white cabbage, roughly chopped
- 2 T tomato paste
- Eight 1/2-inch slices Italian peasant bread
- Freshly grated parmigiano-reggiano, to tast
Greek Chicken Roulades with White Wine Reduction
By carinem25
1 Dice 6 olives, set aside
- 12 kalamata olives, pitted & divided
- 3 tablespoons fresh breadcrumbs
- 3 tablespoons sun-dried tomatoes packed in oil, minced
- 1 tablespoon lemon zest, minced
- 2 garlic cloves
- 1 teaspoon dried oregano
- 2 boneless skinless chicken breast halves
- 2 teaspoons extra virgin olive oil
- 1/4 cup diced onion
- 1/4 cup dry white wine
- 1 1/2 cups chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Baked Sweet Potatoes with Maple-Jalapeno Sour Cream
By carinem25
Cal: 292 Fat: 5g Fiber: 7g
- For Sweet Potatoes:
- Rub with oil and salt.
- 4 scrubbed and dried sweet potatoes
- For the topping:
- Combine:
- 1/2 c. sour cream or plain yogurt
- 1 T. pure maple syrup
- 2 t. jalapeno seeded minced
- 1 t. fresh lime juice
- salt and tobasco to taste
Parmesan-Chive Popovers
By carinem25
Beaten eggs and a hot oven are what lift popovers to incredible heights
- 1 1/2 cups all-purpose flour
- 1/3 cup grated Parmesan cheese
- 3 Tbs. chopped chives
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1 1/2 cups low-fat milk at room temperature
- 3 eggs at room temperature
- 2 Tbs. margarine or butter, melted
Cheese and Egg on Toast
By carinem25
This version of Welsh rabbit is made hearty with hard-boiled eggs
- 2 Tbs. nonhydrogenated soy margarine or unsalted butter
- 2 Tbs. all-purpose flour
- 2 tsp. Dijon mustard
- 2 cups skim milk
- 3 oz. extra-sharp Cheddar cheese, shredded (1 cup)
- 3 –4 drops vegetarian Worcestershire sauce
- 6 hard-boiled eggs, chopped
- 9 slices whole-grain bread, toasted and halved diagonally
- Sweet paprika, for sprinkling
Crispy Crusted Red Snapper
By carinem25
Cal: 346 Fat: 14g
- 1 c. tomatoe, seeded and chopped
- 1 c. leeks, thinly sliced
- 1/2 c. green bell pepper chopped
- 1 T. garlic, minced
- 4 red snapper fillets (6 oz each), boned and skinned
- 1/2 c. coarse bread crumbs
- 1/2 c. parmesan cheese, grated
- 1/2 c. plain potato chips, crushed
- 1/2 t. paprika
- 1/4 t. cayenne
- 2 T. unsalted butter, melted
- 1 T. scallion, thinly sliced
- lemon wedges
Roasted Leeks with Poached Eggs and Warm Spinach Salad
By carinem25
1. Preheat oven to 400°F
- 3 Tbs. olive oil, divided
- 4 medium leeks, halved, white and light green parts cut into 1-inch chunks (8 cups)
- 2 Tbs. lemon juice
- 4 tsp. Dijon mustard
- 6 large eggs
- 12 cups baby spinach leaves
- 2 cups sliced button mushrooms
- 1 pt. cherry tomatoes, halved
- 3 oz. aged Asiago or Gouda cheese, grated (3/4 cup)
Ribollita
By carinem25
Ribollita is a classic Tuscan soup that's made up of vegetable soup mixed with pieces of rustic bread
- •13 cups (or more) water, divided
- •1 1/4 cups dried cannellini (white kidney beans; about 8 ounces)
- •12 large fresh sage leaves
- •8 garlic cloves; 5 sliced, 3 chopped
- •2 teaspoons (or more) fine sea salt, divided
- •6 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
- •1 large onion, chopped
- •2 large celery stalks, diced
- •1 medium carrot, chopped
- •1 large unpeeled Yukon Gold potato, scrubbed, cut into 1/2-inch cubes
- •1 small fennel bulb, trimmed, quartered through core, sliced crosswise
- •1 large pinch of dried thyme
- •1 small bunch black kale,* cut crosswise into 1-inch ribbons (about 6 cups)
- •1 small bunch green chard (about 4 large leaves), center stem removed, cut crosswise into 1-inch-wide ribbons (about 6 cups)
- •4 cups thinly sliced savoy cabbage
- •5 large plum tomatoes, chopped
- •1 2-inch square Parmesan cheese rind
- •Pinch of dried crushed red pepper
- •2 cups (or more) Light Vegetable Broth or good-quality canned vegetable broth (such as Swanson)
- •6 1/2-inch-thick slices country white bread, coarsely torn with crusts