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Recipes
Sirloin Steak
By kiwill
Preheat oven on broiler setting
- 1 1/2 pounds sirloin steak, 1" to 1 1/4" thick
- 2 teaspoons olive oil
- Salt -- to taste
- Freshly-ground black pepper -- to taste
Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo
By kiwill
Work on the orzo and salad while the chicken roasts -- the whole meal will hit the table in about a half hour
- 1 chicken (about 3 1/2 pounds), cut into 10 pieces
- 6 garlic cloves, smashed
- 2 lemons, quartered
- 1 teaspoon dried oregano
- 3 tablespoons plus 1 teaspoon olive oil
- Coarse salt and ground pepper
- 1 cup orzo
- 1/2 teaspoon dried dill
- 2 tablespoons red-wine vinegar
- 3 bunches arugula (12 to 16 ounces total), thick stems removed, washed well
Grilled Tequila-Lime Shrimp
By kiwill
Rinse the shrimp in cold water
- 1 1/2 pounds large shrimp -- unpeeled, deveined
- 1/3 cup tequila
- = (or orange juice)
- 2 tablespoons olive oil
- 2 tablespoons fresh lime or lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly-ground black pepper
- 1 teaspoon kosher salt
- 3 tablespoons chopped fresh cilantro
- === SAUCE ===
- 1/2 cup reduced-fat or nonfat sour cream
- 1/2 reduced-fat or nonfat mayonnaise
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon cayenne pepper
- === FOR GRILLING ===
- Oil -- for grill grate
- Wooden skewers -- soaked in warm water
- for at least 30 minutes, or metal skewers
Fried Plantains
By kiwill
Combine water, garlic and salt in medium-size glass bowl and set aside
- 2 cups water
- 3 garlic cloves -- smashed
- 2 teaspoons kosher salt -- plus
- extra for seasoning
- 1 1/2 cups vegetable or canola oil
- 2 green plantains
Mushroom Wheat Berry Pilaf
By kiwill
Heat olive oil in large saute pan over low heat
- 2 teaspoons olive oil
- 1 1/2 cups chopped onion
- 1/2 teaspoon salt
- 5 garlic cloves -- minced
- 1 tablespoon butter
- 1 pound mushrooms -- sliced
- 1 tablespoon soy sauce
- 1/4 cup red wine
- 1/4 cup chicken broth
- 1 1/2 cups cooked wheat berries
- 1 1/2 cups leftover cooked rice
- 1/2 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon finely-chopped lemon zest
- Salt -- to taste
- Freshly-ground black pepper -- to taste
Honey-Glazed Chicken
By kiwill
Preheat oven to 475 degrees
- 1/2 cup honey
- 1 tablespoon balsamic vinegar
- 2 teaspoons dried thyme
- Coarse salt and ground pepper
- 1 chicken, (about 3 pounds) cut into 8 pieces
Bulgur Gazpacho
By kiwill
Bring the water and 1/2 the tomato puree to a boil
- 1 cup water
- 1 cup tomato puree
- 3/4 cup bulgur
- 2 tablespoons balsamic vinegar
- 1 garlic clove -- minced
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons Louisiana hot sauce
- 4 scallions -- sliced
- 1 cup roughly-chopped tomatoes
- 1 cup diced peeled seeded cucumbers
- 3/4 cup small-diced green bell pepper
- 3 tablespoons chopped cilantro leaves
Wheat Berry Tapanade
By kiwill
In a bowl combine all ingredients
- 3 garlic cloves -- minced
- 1 cup finely-chopped pitted Kalamata olives
- 1 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 1 cup fully-cooked wheat berries
Frittata
By kiwill
Preheat oven to broil setting
- 6 eggs -- beaten
- 1 ounce grated Parmesan
- 1/2 teaspoon freshly-ground black pepper
- 1 pinch salt
- 1 teaspoon butter
- 1/2 cup chopped roasted asparagus
- 1/2 cup chopped country ham
- 1 tablespoon chopped parsley leaves
Blackberry Fool
By kiwill
In a blender, combine berries, sugar, and lemon juice; blend until smooth
- 2 cups blackberries (8 ounces total), plus more for garnish
- 1/2 cup sugar
- 1 teaspoon fresh lemon juice
- 2 cups heavy cream
- 1/2 teaspoon pure vanilla extract