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Recipes
Chile-Lime Crab Salad with Tomato and Avocado
By carinem25
In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeño, chopped cilantro, honey and g...
- 5 tablespoons fresh lime juice
- 2 1/2 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons vegetable oil
- 1 tablespoon very finely chopped jalapeño
- 1 tablespoon chopped cilantro, plus cilantro leaves for garnish
- 1/2 tablespoon honey
- 1/2 teaspoon minced garlic
- Salt and freshly ground black pepper
- 1/2 pound lump crabmeat, picked over
- 1 1/2 Hass avocados, diced ( 1/2 inch)
- 1/3 cup minced red onion
- 1 large heirloom tomato, cut into four 1/2-inch-thick slices
- Tortilla chips, for serving
Chicken and "Noodle Dumplings"
By carinem25
Sweat onion, carrot, celery, and herbs in butter in a covered Dutch oven or large pot over med-low heat
- For Soup:
- 2 c. onion, diced
- 2 c. carrot, sliced diagonnaly 1/4" thick
- 1 c. celery
- 2 t. minced fresh thyme
- 1 t. minced fresh rosemary
- 1 t. minced fresh sage
- 1/4 c. a-p flour
- 1/2 c. dry white wine
- 1 T. fresh lemon juice
- 8 c. chicken broth
- 1 c. whole milk
- 1/2 c. heavy cream
- 3 c. cooked chicken, shredded
- 1/2 c. frozen peas
- salt and white pepper
- 1 egg
- 3 c. a-p flour
- 2 t. kosher salt
- 1/2 t. baking powder
Whole wheat Couscous with Lemon, Peas, and Chives
By carinem25
Heat oil in a large heavy saucepan over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon turmeric
- 1 cup minced onion
- 3 garlic cloves, minced
- 1 1/2 cups vegetable stock
- 1 1/4 cups whole wheat or plain couscous (one 7.6-ounce box)
- 2 cups frozen petite peas, thawed
- 1/2 cup minced fresh chives
- Zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper
- 1/3 cup sliced almonds, toasted (for garnish)
Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta
By carinem25
For polenta: Bring clam juice, 2 1/4 cups water, and cream to boil in heavy large saucepan over medium-high heat
- Polenta:
- 4 1/2 8-ounce bottles clam juice
- 2 1/4 cups (or more) water
- 3/4 cup heavy whipping cream
- 1 1/2 cups polenta (coarse cornmeal)
- 3/4 teaspoon hot pepper sauce
- Coarse kosher salt
- Scampi:
- 2 tablespoons extra-virgin olive oil
- 12 uncooked extra-large shrimp (8 to 10 per pound), peeled, deveined, butterflied, flattened
- 1 cup finely chopped fresh fennel
- 1/2 cup finely chopped plum tomatoes
- 1/3 cup minced shallots
- 4 teaspoons chopped Quick-Preserved Lemon
- 1/4 cup Pernod or other anise-flavored liqueur
- 1/2 cup heavy whipping cream
Thai Fish Wraps
By carinem25
Recipe calls for swordfish, but subsitute
- For Fish:
- 1 T. brown sugar
- 2 t. whole coriander seeds
- 1 t. whole black peppercorns
- 1 t. whole mustard seed
- 1/2 t. celery seed
- 2 (10 oz.) fish fillets
- For Sauce:
- 2/3 c. sugar
- 1/2 c. water
- 1/2 c. rice vinegar
- 1 T. garlic, minced
- 1/2 t. kosher salt
- 3 T. fresh lime juice
- 1 T. fish sauce
- 1/2 t. red pepper flakes
- For platter:
- 12 Boston or Bibb lettuce leaves
- 3 oz. dry rice vermicelli, prepared according to package directions
- sprigs of fresh cilantro
- 1 c. shredded carrot
- 1 c. bean sprouts
- lime wedges
- leaves of fresh basil
- 1 c. cucumber, cut in half vertically, partially peeled, seeded and sliced in half-moons
Tortilla Broth
By carinem25
In a large saucepan, heat the oil
- 3 tablespoons vegetable oil
- Two 6-inch corn tortillas, chopped
- 3 garlic cloves
- 1 medium onion, minced
- 1 cup canned tomato puree
- 5 cups chicken stock
- 1 tablespoon chili powder
- 1 bay leaf
- 1/2 tablespoon ground cumin
- Pinch of cayenne pepper
- Salt
Roasted Mussels and Potatoes in fennel orange broth
By carinem25
Preheat oven to 425. Saute potatoes in oil in a large cast iron skillet over med-high heat until golden, about 8...
- 12 oz. yukon gold potatoes, peeled, sliced into 1/4" thick rounds
- 1 c. fennel, sliced
- 1/2 c. shallots, sliced
- 1 oz. pancetta, diced
- 3/4 c. dry white wine
- 1/4 c. chicken broth
- 1 t. garlic, minced
- 1/4 t. dried thyme and chopped rosemary
- 1 1/2 lb. mussels
- 3 T. fresh orange juice
- 2 T. butter
- 1/2 c. tomatoes, chopped
- minced fresh parsley
- french bread
Grilled Bruschetta with Teleme, Honey, and Figs
By carinem25
Ingredient tip: Teleme is a tangy cheese with a soft texture similar to that of domestic Brie
- 8 5 x 3 x 1/2-inch slices crusty country-style bread
- Olive oil
- 1 8-ounce piece ripe Teleme cheese or Havarti cheese, cut into 8 slices
- 8 ripe fresh figs, stemmed, quartered lengthwise
- Dark full-flavored honey (such as forest honey)
Roasted Halibut with Pesto Butter
By carinem25
Cal: 387 Fat: 24g
- 1 stick unsalted butter, softened
- 1 c. fresh basil leaves
- 1/4 c. parmesan, grated
- 2 T. pine nuts, toasted
- 1 clove garlic
- 1/2 t. kosher salt
- 1/4 t. red pepper flakes
- 4 halibut fillets (6 oz each), seasoned
- 3 T. unsalted butter, melted
- panko bread crumbs
- 2 T. olive oil
- 1 c. grape tomatoes
SPICY WHOLE ROASTED CAULIFLOWER
By carinem25
1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil
- 1 tablespoon vegetable oil
- 1 head cauliflower
- 1 1/2 cups plain Greek yogurt
- 1 lime, zested and juiced
- 2 tablespoons chile powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon curry powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper