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Recipes
Black Bean Soup with Sweet Potatoes
By Heritage330
Heat the oil over medium heat in a 6-quart (or larger) Dutch oven
- 2 Tbs. vegetable oil
- 2 medium yellow onions, chopped
- 3 medium cloves garlic, coarsely chopped
- 1-1/2 tsp. ground coriander
- 1 tsp. ground cumin
- 1/4 tsp. aniseed
- Freshly ground black pepper
- 2 quarts lower-salt chicken broth or homemade vegetable broth
- Four 15.5-oz. or two 29-oz. cans black beans, rinsed and drained
- 2 medium sweet potatoes, peeled and cut into medium dice
- Kosher salt
- 1/2 cup plain yogurt
- 8 paper-thin lime slices
- Jalapeno slices
Romano-Topped Brussels Sprouts
By Heritage330
David Bonom, Cooking Light NOVEMBER 2012
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
- Cooking spray
- 1 ounce pecorino Romano cheese, shaved (about 1/3 cup)
Creamed Corn with Bacon and Leeks
By Heritage330
Cut kernels from ears of corn to measure 3 cups; using the dull side of a knife blade, scrape milk and remaining pu...
- 6 ears fresh corn
- 2 cups 1% low-fat milk
- 1 tablespoon cornstarch 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 slices bacon
- 1 cup chopped leek Preparation
Spicy Garlic Chicken With Lemon Glaze
By Heritage330
YUM!
- 2 boneless skinless chicken breasts
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/4 cup panko
- 2 teaspoons garlic, minced
- 1/4 teaspoon dried oregano
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 2 teaspoons Tabasco sauce
- 1 teaspoon lemon zest, minced
- 2 teaspoons extra virgin olive oil
Roast Trout with Lentils and Verjus
By Heritage330
Verjus is a tart juice made from unripe grapes
- Lentils
- 2 Tbsp. olive oil
- 1 small carrot, peeled, finely chopped
- 1 celery stalk, finely chopped
- 1/2 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup black beluga lentils or French green lentils
- 2-3 cups low-sodium chicken broth
- 2 tsp. sherry vinegar
- Kosher salt and freshly ground black pepper
- Verjus Beurre Blanc
- 1 small shallot, thinly sliced
- 1 garlic cloves, peeled, crushed
- 1 whole star anise pod
- 1 bay leaf
- 6 black peppercorns
- 1 cup white verjus
- 1/2 dry white wine
- 1/2 chilled unsalted butter, cut into pieces
- 1 Tbsp. chopped fresh tarragon
- 1 Tbsp. fresh lemon juice
- Kosher salt and freshly ground black pepper
- Trout and Assembly
- 2 Tbsp. olive oil
- 4 6-oz. skin-on steelhead trout or salmon fillets
- Kosher salt and freshly ground black pepper
- 1 Tbsp. unsalted butter
- 2 Tbsp. chopped fresh flat-leaf parsley
Spinach Salad with Chicken and Cashews
By Heritage330
Preheat oven to 350 degrees Make the vinaigrette: In a small bowl, whisk together the vinaigrette ingredients...
- For the vinairette:
- 4 Tbs. rice vinegar
- 2 Tbs. soy sauce
- 2 Tbs. peanut oil
- 4 tsp. grated or minced fresh ginger
- 2 tsp granulated sugar
- 2 tsp. Asian sesame oil
- 2 garlic cloves, minced
- Pinch of red pepper
- Kosher salt and freshly ground black pepper
- For the chicken:
- 1 Tbs. peanut oil
- 3 chicken breasts
- Kosher salt and freshly ground black pepper
- For the salad:
- 1/2 cup cashews, chopped
- 1 1/2 cup peanut oil
- 10 wonton wrappers, cut into strips
- 10 cups loosely packed baby spinach leaves
- 2 scallions, thinly sliced
Meyer Lemon Chicken Piccata
By Heritage330
Regular lemons can be used, but the thrust of the recipe is the orangey-lemony flavored Meyer lemon
- 2 (8 ounce) chicken breast halves, boneless and skinless (or 4 4-ounce breasts)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, divided
- 1/3 cup sauvignon blanc wine (or other crisp white wine like Pinot Grigio)
- 1/2 cup chicken broth, fat-free and lower sodium
- 1/3 cup fresh meyer lemon juice (about 3 lemons)
- 2 tablespoons capers, rinsed and drained
- 1/4 cup fresh flat-leaf parsley, chopped
Grilled Beef Tenderloin with Horse-Radish-Walnut Sauce
By Heritage330
1. Prepare grill. 2. Combine all sauce ingredients in a small bowl
- Beef
- 1 tablespoon chopped fresh thyme
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- 4 (4-ounce) beef tenderloin steaks (about 3/4 inch thick)
- Sauce
- 2 tablespoons finely chopped walnuts
- 2 1/2 tablespoons light sour cream
- 2 1/2 tablespoons light mayonnaise
- 1 tablespoon finely chopped green onion
- 2 teaspoons prepared horseradish
- 1/4 teaspoon freshly ground black pepper
The Silkiest Carbonara
By Heritage330
At Perilli's restaurant in Rome, chef Barbara Lynch ate what was, for her, the perfect carbonara: The sauce was bri...
- 1/4 pound guanciale (salt-cured pork jowl) or pancetta, cut into 1/3-inch cubes
- 7 large egg yolks
- 1 large egg
- 1 pound rigatoni
- Kosher salt
- 1/2 cup finely grated Pecorino or Parmesan plus more for garnish
- 3/4 teaspoon freshly ground green peppercorns
- 3/4 teaspoon freshly ground pink pepper
- 1/2 teaspoon freshly ground white pepper
- Freshly ground black pepper
Grilled Beef Tenderloin with Horseradish-Walnut Sauce
By Heritage330
Beef: 1. Preheat grill
- Beef:
- 1 tablespoon chopped fresh thyme
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 4-ounce beef tenderloin steaks
- cooking spray
- Sauce:
- 2 1/2 tablespoons light sour cream
- 2 1/2 tablespoons light mayonnaise
- 2 tablespoons finely chopped walnuts, toasted
- 1 tablespoon finely chopped green onions
- 2 teaspoons prepared horseradish
- 1/4 teaspoon freshly ground black pepper