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Recipes
Homemade Ricotta Cheese
By carinem25
The ricotta needs to chill for about two hours
- Special Equipment:
- 8 cups whole milk
- 2 cups reduced-fat (2%) buttermilk
- Deep-fry or candy thermometer
- Cheesecloth
Buttermilk Mashed Potatoes & Cauliflower
By carinem25
Cal: 195, Fat: 9g
- 1 lb. russet potatoes, peeled, cut into chunks
- 1/2 lb. cauliflower florets
- 4 garlic cloves
- 1/3 c. buttermilk
- 3 T. butter
- salt, white pepper and ground nutmeg to taste
Steamed Black Cod with Soy-Chile Sauce
By carinem25
Combine halved head of garlic, 2" pieces of scallions, 1 tablespoon ginger, and 4 cups water in a pot large enough ...
- 1 head of garlic, 3 cloves sliced, remaining head halved crosswise
- 6 scallions, trimmed, 2 cut into 2" pieces, 4 thinly sliced
- 1 5" piece peeled fresh ginger, cut into matchstick-size pieces
- 1/2 lemon
- 4 4-ounce black cod fillets, skin on
- 1 tablespoon vegetable oil
- Kosher salt
- 2 tablespoons reduced-sodium soy sauce
- 2 green Thai chiles or 1 serrano chile, thinly sliced
- 1 tablespoon chopped fresh cilantro
Key Lime Cloud Pie
By carinem25
Combine graham cracker crumbs and 3 T
- For Crust:
- 1 1/4 c. graham cracker crumbs
- 3 T. sugar
- 6 T. butter, melted
- For Pie:
- 4 egg yolks
- 3 eggs
- 1/2 c. butter, cut up
- 1/2 c. plus 2 t. sugar, divided
- 1/3 c. key lime juice
- 1 T. plus 1 t. grated lime peel, divided
- 2 1/4 c. heavy whipped cream, divided
Fresh Pea and Mint Soup
By carinem25
In this pretty soup, sweet fresh peas are enhanced with a bit of mint
- •2 tablespoons olive oil
- •1 2/3 cups chopped shallots (about 6 very large)
- •2 garlic cloves, minced
- •8 cups shelled fresh peas (from about 5 pounds peas in pods) or two 16-ounce bags frozen petite peas, unthawed
- •5 1/2 cups (or more) low-salt chicken broth (preferably organic)
- •1/4 cup chopped fresh mint plus additional for garnish
Endive & Snap Pea Salad with Parmesan Dressing
By carinem25
Blanch peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 minutes
- 3 cups (10 ounces) sugar snap peas, stemmed, stringed
- 1/2 teaspoon kosher salt plus more
- 1/2 cup finely grated Parmesan, divided
- 2 tablespoona Champagne vinegar
- 1 tablespoon fresh lime juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper plus more for seasoning
- 1/4 cup sunflower oil
- 2 tablespoona extra-virgin olive oil
- 8 red Belgian endive or small Treviso radicchio spears
- 8 yellow Belgian endive spears
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons thinly sliced chives
- 2 tablespoons chopped chervil
- 2 tablespoons chopped tarragon
Cheese Blintz Souffle
By carinem25
Heat oven to 350. Butter 8-in square pan
- 1 lb. cottage cheese
- 1 (3 oz.) package cream cheese, softened
- 1/4 c. butter, melted
- 1/3 c. sugar
- 1/2 c. all-purpose flour
- 3 eggs, beaten
- 1 t. lemon juice
- 1/2 t. baking powder
- 1/2 t. ground cinnamon
- fruit topping or maple syrup
Spicy Baked Shrimp
By carinem25
1. Heat oven to 350. Combine garlic, herbs, oil, butter, hot sauce, wine, lemon juice, s + p in a baking dish
- 2 cloves garlic, minced
- 1/2 c. chopped mixed fresh herbs (oregano, basil, thyme, mint, rosemary, parsley)
- 1/4 c. olive oil
- 2 T butter
- 2 T hot sauce
- 2 T white wine
- 1 T lemon juice
- 1/2 t salt
- 1/2 t pepper
- 1 1/2 lb. (21-25) tsil-on thawed shrimp
Crispy Chickpea Flour Fish with Fresh Fruit Salsa
By carinem25
In a medium bowl, combine ingredients 9-14 and put into refrigerator to chill
- 1 Large Pacific Snapper or Tilapia Fillet Cut In Half (the source on these is important it should be wild)
- 1/4 Cup Chickpea Flour (either purchase prepared flour or grind 1/4 cup dried chickpeas on your food processor)
- 1/4 Teaspoon Salt
- 1/8 Teaspoon Cumin
- 1/8 Teaspoon Paprika
- 1/8 Teaspoon Garlic Powder
- Pepper (to taste)
- 2 Tablespoons Olive Oil
- 1 Kiwi (peeled and diced)
- 1 Avocado (diced)
- 1/2 Cup Mango (diced)
- 1/4 Cup Jicama (optional, as this tends to be starchy)
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Fresh Tarragon
- 1/8 Teaspoon Red Pepper Flake (optional)
Farinata
By carinem25
In Italy, you’ll find savory slices of farinata in bakeshop windows waiting for people to buy and eat them like a...
- Olive Oil (enough to cover bottom of oven proof skillet)
- 1 1/2 Cups Water
- 1 1/4 Cups Chickpea Flour
- 2 Tablespoons Lemon Juice
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Ground Black Pepper
- 1/2 Thinly Sliced Onion
- Paprika