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Recipes
Black Bean Soup with Tomato-Tomatillo Salsa
By Heritage330
Pick over the beans. Soak if desired and drain
- For the Soup:
- 1 pound dried black beans
- 2 tablespoon vegetable oil
- 2 large onions, finely diced
- 4 to 6 cloves garlic, minced
- 1 cup peeled, seeded, and chopped tomato (fresh or canned)
- Small sprig fresh or dried epazote (optional)
- 1 tablespoon finely chopped canned chipotle chile (or 1/4 tsp. cayenne; more to taste)
- 1 teaspoon ground cumin seed
- 1 teaspoon ground coriander
- 2 teaspoon salt
- For the Salsa:
- 1 large tomato, finely diced
- 3 medium tomatillos (husks removed), finely diced
- 1 small red onion, very finely diced
- 1 serrano or jalapeno chile, very finely diced
- 1/4 cup roughly chopped fresh cilantro leaves
- Salt to taste
- creme fraiche or sour cream
Bacon, Potato, Rosemary, and Fontina Pizza
By Heritage330
Preheat the oven to 450 degrees F
- 1 pizza dough
- 3 to 4 baby Yukon gold fingerling potatoes, finely sliced
- 1/2 small onion, finely sliced
- 6 slices applewood smoked bacon, finely chopped
- 2 tablespoons rosemary leaves
- 1/4 cup extra-virgin olive oil, plus extra to grease pan
- Kosher salt and freshly ground black pepper
- 1 cup shredded fontina cheese
- 1 cup baby arugula, optional
- 1/2 lemon, juiced
Apple, Goat Cheese, and Pecan Pizza
By Heritage330
1. Preheat oven to 450°. 2
- 1 (1-pound) six-grain pizza crust
- Cooking spray
- 3 cups thinly sliced Fuji apple (about 8 ounces)
- 1 cup (4 ounces) crumbled goat cheese
- 2 teaspoons chopped fresh thyme
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 1/2 teaspoons honey
- 2 cups baby arugula
- 3 tablespoons chopped pecans, toasted
Penne with Asparagus, Sage, and Peas
By Heritage330
1.Bring a large pot of salted water to a boil
- 1/2 pound penne
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 pound thick asparagus, cut into 1-inch lengths
- 2 cups chicken stock 2 cups
- (10 ounces) shelled English peas or frozen baby peas, thawed
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh sage
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Spicy Lemon Shrimp Skewers
By Heritage330
Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt
- 6 lemons
- Kosher salt
- 1 stalk lemongrass, finely chopped
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons Sriracha (Asian chile sauce)
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 2 teaspoons packed light brown sugar
- 30 extra-large shrimp, unpeeled
- Vegetable oil, for the grill
- 2 tablespoons chopped fresh mint
korean tacos
By Heritage330
Preparation Combine meat and marinade ingredients in a sealable plastic bag and refrigerate 2 to 8 hours M...
- Ingredients
- Marinade
- 1/4 cup chili garlic paste
- 1/4 cup white vinegar
- 1/4 cup sugar
- 2 tsp sesame oil
- Generous splash of white wine
- 1 lb sirloin cut into 1/4" to 1/2" thick strips (this also works with chicken)
- sesame seeds - while grilling
- Slaw
- 1/4 cup soy sauce
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1 tsp sesame oil
- 1 tsp Schricha sauce (or other oriental hot sauce)
- 2 cups shredded cabbage
- 1/2 cup diced sweet onion
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro
- small soft corn tortillas
Stout Mac and Cheese
By Heritage330
Adam Hickman, Cooking Light APRIL 2013
- 7 ounces uncooked rotini pasta
- 2 teaspoons canola oil
- 4 ounces hot turkey Italian sausage
- 3/4 cup diced onion
- 2 1/2 tablespoons all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 1 cup Guinness Stout beer
- 1/3 cup whole milk
- 2.5 ounces reduced-fat sharp cheddar cheese, shredded
- 2 ounces light processed cheese, shredded (such as Velveeta Light)
- Cooking spray
- Wilted Spinach with Fresh Chile
Three-Bean Salad
By Heritage330
Julianna Grimes, Cooking Light SEPTEMBER 2012
- 1 medium red bell pepper
- 3/4 cup frozen shelled edamame (green soybeans), thawed
- 8 ounces haricots verts, trimmed
- 1 1/2 cups cooked, shelled fresh chickpeas (garbanzo beans)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup minced shallots
- 3 tablespoons fresh flat-leaf parsley leaves
- 1 1/2 tablespoons fresh oregano leaves
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette
By Heritage330
Mark Bittman, Cooking Light AUGUST 2012
- 3 medium sweet potatoes (2 pounds)
- 5 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 cup fresh lime juice
- 2 tablespoons warm water
- 2 teaspoons honey
- Dash of hot sauce (optional)
- 1 jalapeño pepper, seeded and minced
- 3 cups shredded Napa cabbage
- 1 cup sliced red onion
- 1/3 cup pumpkin seeds, toasted
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
Seared Scallops and Cauliflower Puree
By Heritage330
1. Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is t...
- 2 cups chopped cauliflower florets
- 1 cup cubed peeled Yukon gold potato
- 1 cup water 1/2 cup fat-free, lower-sodium chicken broth
- 1 tablespoon canola oil