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Recipes
Cheese Enchiladas with Green Sauce
By Heritage330
Preheat oven to 375F. For sauce: Cook spinach according to package instructions
- For sauce:
- 1 10-ounce package frozen chopped spinach
- 2 tablespoon butter
- 2 tablespoon all purpose flour
- 2 cup whipping cream
- 2 cup milk
- 12 tablespoons chopped fresh cilantro
- 6 green onions, minced
- 1 4-ounce can diced green chilies, drained
- 2 jalapeno peppers, seeded and diced
- 3 1/2 teaspoons ground cumin
- 3 teaspoons ground coriander
- 1/2 teaspoon dried crushed red pepper
- 1 cup sour cream
- For enchiladas:
- 18 6-inch corn tortillas
- 4 cups grated mild cheddar cheese
- 2 cups grated Monterey Jack cheese
- 3/4 cup finely chopped onion
- 1 tablespoon chopped fresh cilantro
Asparagus with Parmigiano-Reggiano Vinaigrette
By Heritage330
Bring a large pot of well salted water to a boil
- 1 bunch asparagus, stems snapped where they naturally want to break
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons grated Parmigiano-Reggiano
- Kosher salt
- 1 hard boiled egg, white and yellow separated and crumbled
Mushroom, Leek, and Fontina Frittata
By Heritage330
by The Bon Appétit Test Kitchen
- 2 tablespoons olive oil, divided
- 2 medium leeks, whites and pale-green parts only, chopped
- 8 ounces crimini (baby bella) mushrooms, thinly sliced
- 12 large eggs
- 1/2 cup crème fraîche or sour cream
- 2 tablespoons coarsely chopped flat-leaf parsley
- 3/4 cup shredded Fontina cheese, divided
- Kosher salt, freshly ground pepper
Sesame-Soy Meatballs
By Heritage330
1. Preheat the oven to 400°
- 1/3 cup minced green onions
- 2 tablespoons brown sugar
- 3 tablespoons lower-sodium soy sauce
- 2 tablespoons dark sesame oil
- 1 tablespoon chile paste
- 1/4 teaspoon salt
- 6 garlic cloves, finely minced
- 1/4 cup Panko bread crumbs
- 1 pound ground sirloin
- Cooking spray
Sesame-Soy Meatballs
By Heritage330
1. Preheat the oven to 400°
- 1/3 cup minced green onions
- 2 tablespoons brown sugar
- 3 tablespoons lower-sodium soy sauce
- 2 tablespoons dark sesame oil
- 1 tablespoon chile paste
- 1/4 teaspoon salt
- 6 garlic cloves, finely minced
- 1/4 cup Panko bread crumbs
- 1 pound ground sirloin
- Cooking spray
Chicken Red Thai Curry
By Heritage330
Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot
- 1 Tbs. vegetable oil
- 3 Tbs. red Thai curry paste
- 2 cups snap peas, trimmed and cut in half on the diagonal
- 2 large shallots, thinly sliced (about 1 cup)
- 1 medium red bell pepper, thinly sliced into 2-inch-long strips
- One 13.5- to 14-oz. can coconut milk
- 6 wild lime leaves (magrut or kaffir lime; optional)
- 1 Tbs. light brown sugar
- 2 chicken breasts, cut into pieces
- 1 cup loosely packed Thai basil (or regular basil, torn into small pieces)
- 2 Tbs. soy sauce
- 1 Tbs. plus 1 tsp. fresh lime juice
- Kosher salt
Chorizo and Black Bean Soup With Eggs
By Heritage330
1 Heat oil in Dutch oven or heavy pot and add the chorizo, cooking until it it crisps around the edges
- 1 tablespoon olive oil or 1 tablespoon vegetable oil
- 1/2 lb raw chorizo sausage (removed from casings and crumbled or chopped)
- 1 onion, chopped
- 2 serrano peppers (thinly sliced or chopped) or 2 jalapenos (thinly sliced or chopped)
- 3 -4 garlic cloves (thinly sliced or chopped)
- 1 tablespoon dried ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt and pepper (optional, I did not use)
- 4 cups cooked black beans or 2 (15 ounce) cans black beans
- 3 cups low sodium chicken broth
- 4 eggs
- shredded queso fresco or other mild cheese
- diced tomato
- sliced scallion
- tortilla chips
- pickled jalapeno pepper
- chopped cilantro
Roasted Arctic Char with Orange-Lentil Salad
By Heritage330
by Larraine Perri
- 1/4 cup fresh orange juice
- 1 teaspoon finely grated orange zest
- 5 teaspoons olive oil, divided
- 1 tablespoon balsamic vinegar
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper, divided
- 1 package (17 ounces) steamed lentils (or 3 cups canned, rinsed and drained)
- 1/4 cup chopped mint
- 2 tablespoons finely chopped red onion
- 4 arctic char fillets (5 ounces each), skin removed
- Orange slices and mint sprigs for garnish
Lamb Kofte with Yogurt Sauce and Muhammara
By Heritage330
The Middle East on a flatbread: Turkish meatballs, a tahini-spiked yogurt sauce, and muhammara, a Syrian red pepp...
- Yogurt Sauce:
- 1 cup plain low-fat yogurt
- 2 tablespoons tahini (sesame seed paste)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- Köfte:
- 2 pounds ground lamb
- 1/2 cup minced fresh mint
- 1/4 cup coarsely grated onion
- 4 garlic cloves, minced
- 3 tablespoons paprika
- 1 tablespoon ground cumin
- 11/2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 12 5-to 7-inch-diameter soft round Middle Eastern flatbreads (preferably with no pocket)
- 2 tablespoons (or more) olive oil, divided
- 2 large onions, halved through core, cut crosswise into 1/4- to 1/3-inch slices
- Muhammara:
- 1/2 cup finely chopped drained roasted red peppers from jar
- 1/2 cup water
- 2 tablespoons (or more) pomegranate molasses
- 2 tablespoons chopped fresh Italian parsley
Roasted Delicata with Cranberries and Pumpkinseeds
By Heritage330
Ann Taylor Pittman, Cooking Light JANUARY 2014
- 2 (12-ounce) delicata squashes
- 4 teaspoons canola oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- Cooking spray
- 4 thyme sprigs
- 3 tablespoons dried sweetened cranberries
- 2 teaspoons butter
- 1 teaspoon fresh lemon juice
- 2 tablespoons pumpkinseed kernels, toasted