Heritage330's profile page
Recipes
Ginger-Carrot Soup
By Heritage330
In a heavy Dutch oven, (prefer porcelain covered cast iron), over medium-high heat, add the olive oil and the swee...
- 2 tablespoons olive oil
- 1 cup chopped sweet onion
- 1/2 teaspoon salt, plus more for seasoning
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 pounds carrots, peeled and chopped into even pieces
- 1 medium russet potato, peeled and chopped
- 4 cups chicken stock or vegetable stock for vegetarian version
- 1/4 cup pine nuts
- 1 1/3 cups plain yogurt
- 1 teaspoon honey
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon freshly cracked black pepper, plus more for seasoning
Chopped Apple Salad with Toasted Walnuts, Blue Cheese, and Pomegranate Vinaigrette
By Heritage330
Vinaigrette Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl
- Pomegranate Vinaigrette
- 1/4 cup pomegranate molasses
- 2 tablespoons red wine vinegar
- 1 heaping tablespoon Dijon mustard
- 1 tablespoon honey, or more to taste
- Salt
- Freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- Salad
- 6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into 1/2-inch dice
- 2 cups baby spinach
- 2 heads endive, thinly sliced
- 1 cup toasted coarsely chopped walnuts
- 3/4 pound blue cheese, crumbled (recommended: Maytag, Danish, Cabrales)
- Salt
- Freshly ground black pepper
Grilled Thai Chicken Breasts with Herb-Lemongrass Crust
By Heritage330
Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, pe...
- 1-1/2 cups chopped fresh cilantro (leaves and tender stems)
- 3/4 cup coconut milk
- 1/4 cup finely chopped lemongrass (from about 2 stalks)
- 12 fresh basil leaves
- 3 Thai bird chiles, 2 jalapeños, or 2 medium serranos, stemmed, seeded, and finely chopped
- 3 cloves garlic, minced
- 1-1/2 Tbs. kosher salt
- 2 tsp. packed light brown sugar
- 1-1/2 tsp. freshly ground black pepper
- 3/4 tsp. ground coriander
- 12 boneless, skinless chicken breast halves (5 to 5-1/2 lb.), trimmed (remove the tenderloins if still attached)
- 2 limes, cut into wedges for serving
Pork Tenderloin Kebabs
By Heritage330
Elisa Bosley, Cooking Light MARCH 2007
- 3/4 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup pineapple juice
- 1/4 cup fresh lime juice (about 2 limes)
- 1 1/2 tablespoons grated peeled fresh ginger
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1/4 teaspoon five-spice powder
- 1/2 teaspoon freshly ground black pepper
- 2 pounds pork tenderloin, trimmed and cut into 32 pieces
- 32 (1-inch) cubes fresh pineapple (about 1 medium)
- 16 (1-inch) pieces red onion (about 1 small)
- Cooking spray
Skillet-Toasted Penne with Chicken Sausage
By Heritage330
Keith Schroeder, Cooking Light JANUARY 2014
- 6 cups unsalted chicken stock (such as Swanson)
- 2 tablespoons olive oil, divided
- 8 ounces uncooked penne pasta
- 1 cup sliced sweet onion
- 13 ounces Italian chicken sausage, casings removed
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced Calabrian chiles or hot red chiles
- 1/4 teaspoon kosher salt
- 0.5 ounces grated Parmigiano-Reggiano cheese (about 2 tablespoons)
- Oregano leaves (optional)
Slow Cooker Beef and Barley Soup
By Heritage330
Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker
- 1 1/4 pounds boneless beef chuck (in one piece)
- 1 cup pearl barley
- 1/2 pound cremini mushrooms, quartered
- 4 stalks celery, quartered
- 6 medium carrots, quartered
- 2 medium leeks, sliced (white and light green parts only)
- 1 sprig thyme
- 4 cups low-sodium beef broth
- 1 tablespoon soy sauce
- Kosher salt and freshly ground pepper
- Horseradish, for serving (optional)
Caesar Salad With Bacon, Brussels Sprouts and Basil
By Heritage330
Make the dressing: In the bowl of a food processor, combine the egg yolk, mustard, garlic and 1/2 teaspoon each sal...
- 1 pasteurized large egg yolk
- 1 1/2 teaspoons dijon mustard
- 1 small clove garlic, grated
- Kosher salt and freshly ground pepper
- 1/2 cup fresh lemon juice
- 1 1/2 teaspoons caper brine (from a jar of capers)
- 1/3 cup extra-virgin olive oil
- 1/2 cup canola oil
- 2 anchovy fillets, finely chopped, plus 1/2 teaspoon oil from the jar
- 1/2 pound sliced bacon, cut into small pieces
- Canola oil, for frying
- 1 tablespoon capers
- 2 cups Brussels sprout leaves, picked layer by layer (from about 5 whole sprouts)
- Kosher salt
- 2 heads romaine lettuce, outer leaves removed, cut into 1-inch pieces
- 1/2 cup fresh basil leaves
- 1/2 cup freshly grated parmesan cheese, plus a chunk for shaving over the salad
Asain Glazed Chicken
By Heritage330
1. Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves
- 1/3 cup rice vinegar
- 1/4 cup lower-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons dark sesame oil
- 1 1/2 tablespoons chile paste (such sambal oelek)
- 10 garlic cloves, minced
- 6 chicken breast, skinned
- Cooking spray
- 1/2 teaspoon salt
Chicken Tortilla Soup
By Heritage330
Directions Place chicken in Crock-Pot® slow cooker
- 4 boneless, skinless chicken thighs
- 1 4-ounce can chopped green chilies, drained (hot or mild, depending on preference)
- 2 cloves of garlic, minced
- 1 yellow onion, diced
- 2 15-ounce cans of diced tomatoes, including juice
- 1/2 - 1 cup chicken broth
- 1 teaspoon cumin
- Kosher salt and pepper
- 4 corn tortillas, sliced into 1/4 inch strips
- 2 tablespoons chopped cilantro
- 1/2 cup shredded Monterey jack cheese
- 1 avocado diced and tossed with lime juice to prevent browning
- 1 lime, cut into wedges
Creamy Chicken Salad
By Heritage330
Fill a Dutch oven two-thirds full of water; bring to a boil
- 2 pounds skinless, boneless chicken breast halves
- 1/2 cup light mayonnaise
- 1/2 cup plain fat-free Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup chopped celery
- 1/3 cup sweetened dried cranberries
- 7 tablespoons (about 2 ounces) coarsely chopped smoked almonds
- 6 cups mixed salad greens