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Recipes
Grape Chutney
By carinem25
Serve with chevre or other soft cheese spread on crostini
- 2 T. evoo
- 1/2 c. minced shallots (2 shallots)
- 1 T. minced garlic (3 cloves)
- 1 t. cumin seeds
- 1 c. green seedless grapes (5.5oz)
- 1 c. red seedless grapes (5.5oz.)
- 1 c. diced red bell pepper
- 1/4 c. golden raisins
- 1/4 c. cider vinegar
- 1 jalapeno minced (3 T)
- 1 T. ginger, minced
- 1/4 c. grape juice
- 2 T. light brown sugar
- 1/4 t kosher salt
Peppery Pasta Carbonara with Poached Egg
By carinem25
Pasta and pork—what's not to love? Spaghetti alla carbonara traditionally calls for guanciale (cured pork jowl), ...
- 2 bacon slices, cut into 1-inch pieces
- 1/4 pound spaghetti
- 1/2 tablespoon unsalted butter
- 1/3 cup grated Parmigiano-Reggiano plus additional for serving
- 1 to 2 tablespoons chopped tarragon or parsley
- 1 large egg
Sage-Crusted Pork Roast with roasted vegetables
By carinem25
Cal: 356, Fat: 12g (4g saturated), Carb: 27g, Fiber: 4g, Protein: 34g
- 1 c. fresh bread crumbs
- 1 c. canned french fried onions, crushed to 1/2 c.
- 1/4 c. shredded parmesan
- 1 T. minced fresh sage
- 1/2 t. kosher salt
- 1/4 t. black pepper
- 2 T. dijon
- 1 boneless pork loin roast (2.25 lb)
- 1 leek, cut into 4in pieces
- 6 vine sweet mini peppers
- 1 sweet potato (12oz), cut into eighths
- 1/4 head cauliflower, cut into large florets
- 6 broccoli spears, each about 6in long
- evoo
- kosher salt and black pepper to taste
Branzino and Roasted Baby Vegetables with Taragon-Chive Oil
By carinem25
To be sure the flavor of the fresh herbs comes through, use regular olive oil (not extra-virgin) in the tarragon-
- Tarragon-chive oil:
- 1/4 cup chopped fresh tarragon
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh chives
- 9 tablespoons olive oil (not extra-virgin), divided
- Coarse kosher salt
- Branzino:
- 6 branzino or striped bass fillets with skin (each about 5 ounces)
- 2 tablespoons olive oil
- Roasted Baby Vegetables:
- •20 baby carrots, peeled, tops trimmed
- •8 ounces baby pattypan squash, halved
- •8 baby golden beets, peeled, halved
- •8 baby turnips, peeled, halved, or 3 medium parsnips, quartered lengthwise, cut into 3-inch pieces
- •8 ounces baby zucchini, trimmed
- •3 tablespoons plus 1 teaspoon extra-virgin olive oil
- •2 tablespoons chopped fresh Italian parsley
Fusilli with zucchini, mascarpone and ricotta
By carinem25
Cook pasta in boiling, salted water according to packet instructions
- 500 g fusilli pasta
- 2 zucchinis, roughly chopped
- 1/4 cup mascarpone
- 1/4 cup full-fat ricotta
- 100 g (1 cup) grated parmesan, plus extra to serve
- 1 garlic clove, roughly chopped
- 1 tsp lemon zest
- 4 large basil leaves
Lemon Steamed Halibut with Radish Sauce
By carinem25
189 cal, 5g fat, 31 g protein
- For Lemon Salt:
- 2 pieces dried lemon peel (to dry lemon peel, cut two 1-inch strips of zest. let sit at room temp for an hour.)
- 2 T. kosher salt
- 1/2 t white pepper
- For the fish:
- 4 (5 oz) halibut fillets
- 4 large basil leaves
- For the radish sauce:
- 1/2 c. chicken broth
- 1/2 c. water
- 1 shallot, minced
- 2 c. radishes, sliced into coins (7-8oz)
- 2 T. lemon juice
- 2 t. butter
- salt and pepper to taste
Shrimp and Grits with Spinach
By carinem25
active time: 30 minutes total time: 30 minutes This colorful main course delivers authentic, long-cooked ...
- •3 cups low-fat milk
- •2 garlic cloves, pressed, divided
- •1 teaspoon salt
- •3/4 cup quick-cooking grits
- •6 slices thick-cut applewood-smoked bacon, cut crosswise into 1/3- to 1/2-inch-wide slices
- •1 1/2 pounds deveined peeled uncooked large shrimp
- •1 cup sliced shallots (about 4 large)
- •1 8-ounce bottle clam juice
- •2 5-ounce packages baby spinach
- •Hot pepper sauce
- •1 lemon, cut into wedges
Spaghetti with Clams and Green Beans
By carinem25
This is Australian chef Neil Perry's variation on the Italian classic spaghetti vongole (pasta with clams)
- 10 ounces green beans
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, finely chopped
- 1/2 teaspoon crushed red pepper
- 2 large plum tomatoes (1/2 pound), coarsely chopped
- Kosher salt and freshly ground pepper
- 1/2 cup dry white wine
- 24 littleneck clams (2 pounds), scrubbed and rinsed
- 10 large basil leaves, torn
- 3/4 pound spaghetti
- Freshly grated Parmigiano-Reggiano cheese, for serving (optional)
Spicy Onion-Garlic Soup with Poached Eggs
By carinem25
Preheat the oven to 350°
- 3 tablespoons extra-virgin olive oil
- 3 large garlic cloves, minced
- 1 medium sweet onion, cut into 1/8-inch dice
- 1/2 teaspoon sweet paprika
- 6 cups chicken stock or low-sodium broth
- 1/4 teaspoon cayenne pepper or to taste
- Salt
- 4 ounces sourdough bread, crusts removed and cut into 3/4-inch cubes (2 cups)
- 4 large eggs
- 2 tablespoons chopped parsley
Moroccan Carrot Soup
By carinem25
active time: 20 minutes total time: 40 minutes
- •2 tablespoons (1/4 stick) butter
- •1 cup chopped white onion
- •1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
- •2 1/2 cups low-salt chicken broth
- •1 1/2 teaspoons cumin seeds
- •1 tablespoon honey
- •1 teaspoon fresh lemon juice
- •1/8 teaspoon ground allspice
- •1/2 cup plain yogurt, stirred to loosen