Heritage330's profile page
Recipes
Spicy Tomato Soup
By Heritage330
Drain 1 can tomatoes, discarding juice, then puree with other tomatoes (including juice) in a blender
- 2 (28 to 32 ounces) cans of whole tomatoes in juice (preferably organic)
- 1 large onion coarsely chopped
- 4 tsp. finely chopped garlic
- 4 tsp. finely chopped peeled fresh ginger
- 4 tsp. finely chopped jalapeno, including seeds
- 3 Tbs. olive oil
- 1/2 tsp ground cumin
- 2 1/4 cup reduced sodium chicken broth
- 1 Tbs. sugar or to taste
- 2 tsp salt or to taste
Kale with Garlic and Peppers
By Heritage330
Mark Bittman, Cooking Light OCTOBER 2005
- 2 teaspoons olive oil
- 2 cups sliced red bell pepper (about 2 medium)
- 1 tablespoon chopped seeded jalapeño pepper (about 1 small)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 14 cups chopped kale, stems removed (about 1 pound)
- 1/2 cup organic vegetable broth (such as Swanson Certified Organic)
- 1 garlic clove, minced
- Lemon wedges (optional)
Yogurt Marinates Chicken Kababs with Aleppo Pepper
By Heritage330
If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water
- 1/2 tablespoons Aleppo pepper or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
- 1 cup plain whole-milk Greek-style yogurt (8 ounces)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 6 garlic cloves, peeled, flattened
- 2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving 2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes
- Special equipment: Flat metal skewers
Maple Bacon Mashed Sweet Potatoes
By Heritage330
Phoebe Wu, Cooking Light SEPTEMBER 2012
- 4 sweet potatoes (about 2 pounds)
- 1 tablespoon softened butter
- 2 tablespoons fat-free milk
- 4 teaspoons maple syrup
- 1 1/4 ounces cooked and crumbled bacon (about 3 slices)
Pork Tenderloin with Balsamic-Cherry Sauce
By Heritage330
Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat
- 1 1/2 tablespoons butter
- 1 8- to 10-ounce pork tenderloin
- 1/2 cup chopped onion
- 1 tablespoon chopped fresh rosemary
- 1/2 cup canned low-salt chicken broth
- 1/3 cup tart cherry jam
- 1 tablespoon balsamic vinegar
Recipe: Orecchiette with Brown Butter, Broccoli, Pine Nuts, and Basil
By Heritage330
Cook broccoli in a large pot of boiling salted for two minutes
- 6 cups broccoli, cut into bite-size florets with 1-inch stems
- 1 lb orecchiette (or penne)
- 8 tablespoons unsalted butter
- 1/2 cup fresh basil leaves, coarsely chopped
- 1/2 cup pine nuts, toasted
- kosher salt and pepper
- extra-virgin olive oil
Pasta with Pancetta and Leeks
By Heritage330
Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water
- 12 ounces shaped pasta, such as farfalle
- 3 ounces chopped pancetta
- 2 whole leeks, sliced thin
- 1 tablespoon butter, optional
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- Salt and freshly ground pepper
- Shaved Parmesan, for serving
Whipped Chipotle Sweet Potatoes
By Heritage330
Preheat oven to 450°F. and line a baking sheet with foil
- 5 1/2 pounds sweet potatoes (about 8 large), scrubbed
- 1 1/2 to 2 canned chipotle chilies in adobo sauce*, minced and mashed to a paste (about 1 tablespoon)
- 3 tablespoons unsalted butter, cut into pieces and softened
Chicken, Avocado, and Mango Salad
By Heritage330
In a saucepan over medium-high heat, stir together the brown sugar and water
- 2 tablespoons brown sugar
- 1/4 cup water
- 1/3 cup lime juice
- 1/2 cup chili garlic sauce
- 4 cups shredded, cooked chicken
- 2 medium mangos - peeled, seeded and diced
- 2 avocados - peeled, pitted and diced
- 1 (10 ounce) packagespring lettuce mix
Corn with Coconut and Spicy Mayo
By Heritage330
If you've ever had corn chips with a "hint of lime," you know how well the two go together; add the firey flavor fr...
- 4 corn on the cob, cleaned with no husk
- 1 cup mayonnaise (preferably Hellman's)
- 1 1/2 Tbsp. sambal chili sauce
- 1/2 tsp. sugar
- Pinch of sea salt and ground pepper
- 2 limes cut into quarters
- 1/2 cup unsweetened coconut flakes
- Chili powder to taste
- A few Tbsp. melted butter