Heritage330's profile page
Recipes
Balsamic-Glazed Green Beans and Pearl Onions
By Heritage330
1. Place beans into a large saucepan of boiling water; cook 3 minutes
- 1 1/4 pounds green beans, trimmed
- 1 tablespoon butter, divided
- 6 ounces red pearl onions, halved lengthwise and peeled
- 1/4 cup fat-free, lower-sodium chicken broth
- 3 tablespoons balsamic vinegar
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Keema Beef Curry
By Heritage330
In a large, deep skillet, heat the oil
- 1 tablespoon canola oil
- 1 large onion, finely chopped
- 2 large garlic cloves, minced
- Salt and freshly ground pepper
- 1 1/2 cups low-sodium chicken broth
- Chopped cilantro, warm naan and steamed rice, for serving
- 2 tablespoons minced fresh ginger
- One 14-ounce can unsweetened coconut milk
- 1 1/2 cups frozen baby peas
- One 14-ounce can diced tomatoes with their juices
- 1 1/2 tablespoons Madras curry powder
- 1 large Yukon Gold potato, peeled and cut into 1/2-inch dice
- 1 1/2 pounds lean ground sirloin
Chicken Alambre
By Heritage330
Heat the oil on a large griddle
- 1 tablespoon vegetable oil
- 1 large red onion, thinly sliced
- 12 ounces fresh chorizo, casings removed and meat crumbled
- 6 ounces 1/3-inch-diced slab bacon
- 12 ounces skinless, boneless chicken thighs, cut into strips
- 2 red bell peppers, cut into strips
- 8 ounces Oaxaca cheese or mozzarella cheese, torn
Heirloom Lettuces with Benne Seed Dressing
By Heritage330
Preheat the oven to 375°
- 1/2 cup plus 1 tablespoon benne (sesame) seeds (2 1/2 ounces)
- 1/2 teaspoon finely grated lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt
- Freshly ground white pepper
- 1 tablespoon unsalted butter
- 1/2 cup panko bread crumbs
- 2 pounds heirloom lettuces, torn into bite-size pieces
Yakirori
By Heritage330
Combine first 6 ingredients in a small saucepan
- 1/4 cup sake (rice wine)
- 1/4 cup low-sodium soy sauce
- 3 tablespoons sugar
- 2 tablespoons grated peeled fresh ginger
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken breast, cut into 24 bite-sized pieces
- 5 green onions, each cut into 4 (2-inch) pieces Cooking spray
Butternut Squash Ravioli with Spinach Pesto
By Heritage330
Sidney Fry, MS, RD, Cooking Light JANUARY 2013
- 1 butternut squash, halved lengthwise and seeded (about 1 1/2 pounds)
- Cooking spray
- 1 tablespoon chopped fresh oregano
- 2 tablespoons unsalted butter, melted
- 2.5 ounces Parmesan cheese, grated and divided
- 3/8 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 36 wonton wrappers
- 1 large egg, lightly beaten
- 2 garlic cloves
- 1 1/2 cups fresh baby spinach
- 1/2 cup fresh basil
- 1/4 cup walnuts, toasted, chopped, and divided
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons organic vegetable broth
- 1 teaspoon fresh lemon juice
- 6 quarts water
Nacho Burgers
By Heritage330
SALSA: In a bowl, combine all of the ingredients and season with salt
- SALSA:
- 3 tablespoons red wine vinegar
- 1 tablespoon vegetable oil
- Salt
- 2 tablespoons red onion, finely diced
- 3 plum tomatoes, finely diced
- 3 tablespoons chopped cilantro
- 1 chipotle chile in adobo, seeded and minced
- CHEESE SAUCE:
- 1 1/2 cups milk
- 1/2 pound Monterey Jack cheese, shredded
- 2 tablespoons freshly grated pecorino cheese
- Salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- BURGERS:
- Vegetable oil, for brushing
- Salt and freshly ground pepper
- Sliced pickled jalapeños and blue corn tortilla chips, for topping
- 1 1/2 pounds ground beef chuck
- 4 hamburger buns, split and toasted
Spiced Tomato and Red Lentil Soup
By Heritage330
Heat the oil in a 6-quart (or larger) Dutch oven over medium heat
- 3 Tbs. vegetable oil
- 2 medium yellow onions, chopped
- Kosher salt
- 2 tsp. Madras curry powder or garam masala
- 2 quarts lower-salt chicken broth or homemade vegetable broth
- Two 14.5-oz. cans petite-diced tomatoes
- 1 lb. (2-1/3 cups) dried red lentils, picked over, rinsed, and drained
- 2 medium celery ribs, cut into small dice
- 1 medium carrot, peeled and cut into small dice
- 2 medium cloves garlic, peeled and chopped
- 1/8 to 1/4 tsp. cayenne
Korean Beef Bulgogi
By Heritage330
Serve with Sour Cream and Horseradish Noodles
- 1/4 cup korean soy sauce
- 3 tablespoons sugar
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 3 medium garlic cloves (crushed)
- 3 green onions (chopped, including greens)
- 2 lbs sirloin
- Dipping Sauce
- 6 tablespoons korean soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon fresh ginger (grated)
- 2 teaspoons crushed toasted sesame seeds
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon sweet paprika
- 1 pinch sugar
Chicken Cutlets with Fontina and Blueberry Sauce
By Heritage330
1. Melat 1 reaspoon butter in a large non-stick skillet over medium high heat
- 1 tablespoon butter, divided
- 3/4 pound chicken cutlets (about 4 cutlets)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (2 ounces shredded) fontina cheese
- 2 tablespoons apple juice
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon dijon mustard
- 1 cup fresh blueberries
- 1 1/2 teaspoons mince fresh thyme