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Recipes
Sweet Broccoli Slaw with Cranberries
By Heritage330
Cooking Light Fresh Food Fast, Oxmoor House 2009
- 1/4 cup light sweet Vidalia onion dressing (such as Ken's Steak House Lite)
- 2 teaspoons cider vinegar
- 3 cups packaged broccoli coleslaw
- 1 cup chopped Gala apple (about 1/2 pound)
- 1/4 cup dried cranberries
- 2 tablespoons chopped pecans, toasted (optional)
Brown Rice with Crunch Sprouts and Seeds
By Heritage330
Toasted seeds and nuts add bite to this nutrition-packed salad
- 1 cup (packed) chopped fresh chives
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons (or more) fresh lemon juice
- 1 teaspoon kosher salt plus more
- 1 1/2 cups mixed dried sprouted legumes (such as mung beans and lentils)
- 1 1/2 cups grated zucchini, lightly squeezed to remove liquid
- 1/2 cup cooked brown rice
- 2 scallions, thinly sliced
- 1/3 cup toasted salted sunflower seeds
- 1/3 cup toasted salted shelled pumpkin seeds (pepitas)
- 1/3 cup coarsely chopped roasted unsalted almonds
- Freshly ground black pepper
Pork Larb Lettuce Wrap
By Heritage330
A lovely northern Thai pork salad wrapped in lettuce leaves
- 1 tablespoon vegetable oil
- 4 large garlic cloves, thinly sliced
- 1 tablespoon plus 1 teaspoon sugar
- 1/2 pound ground pork or beef
- 2 tablespoons plus 1 teaspoon Asian fish sauce
- Salt
- Freshly ground pepper
- 1 tablespoon long-grain rice
- 2 tablespoons fresh lime juice
- 3 Thai chiles, very thinly sliced with seeds
- Boston lettuce leaves, for serving
- 1/4 small red onion, thinly sliced
- 1/4 cup torn Thai basil leaves
- 1/4 cup torn mint leaves
- 1/4 cup torn cilantro leaves
Crisp Winter Lettuces with Warm Bacon Dressing
By Heritage330
Tear greens into large pieces and put in a large salad bowl with arugula, scallions, and chives
- 12 cups mixed salad greens such as romaine, watercress, and Bibb and/or Boston
- 1 large bunch arugula (optional), coarse stems discarded
- 6 scallions, thinly sliced diagonally
- 2 tablespoons finely chopped chives
- 9 bacon slices (1/2 pound)
- 1 1/2 cups cider vinegar
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoons kosher salt
Thai-Spiced Pork Tenderloin With Orange Curry Sauce
By Heritage330
Make sauce: Combine orange juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeno, ground cumin a...
- For sauce
- 3 cups orange juice
- 1 carrot, chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons grated peeled fresh ginger
- 2 large garlic cloves, sliced
- 2 jalapeno chili, seeded, minced
- 1 tablespoon ground cumin
- 1 tablespoon Thai red curry base
- 6 tablespoons (3/4 stick) chilled butter, cut into pieces
- For pork
- 1/2 cup molasses
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup Thai red curry base
- 1 tablespoon grated peeled fresh ginger
- 1 1/2 pounds pork tenderloin, trimmed
- 1 tablespoon vegetable oil
Sir-Fried Chili Beef with Bell Peppers and Snow Peas
By Heritage330
Cut the beef with the grain into 2-inch-wide strips, and then cut each strip across the grain into 1/4-inch-thick s...
- 12 oz. flank steak
- 3 Tbs. Shaoxing rice wine or dry sherry
- 1 Tbs. minced fresh ginger
- 2 tsp. soy sauce
- 1-1/2 tsp. cornstarch
- Kosher salt and freshly ground white pepper
- 1 tsp. plus 2 Tbs. peanut or vegetable oil
- 2 Tbs. hot bean sauce (also called chili bean sauce), chili garlic sauce, or Sriracha
- 2 Tbs. hoisin sauce (preferably Koon Chun)
- 1 Tbs. minced garlic (from 3 medium cloves)
- 6 oz. snow peas, strings removed (about 2 cups)
- 1 medium red bell pepper, stemmed, seeded, and cut into 1/2 x 2-inch strips
- 8 medium scallions, thinly sliced on the diagonal (about 1 cup)
Meyer Lemon Chicken Piccata
By Heritage330
Split chicken breast halves in half horizontally to form 4 cutlets
- 2 (8-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, divided
- 1/3 cup sauvignon blanc or other crisp, tart white wine
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/3 cup fresh Meyer lemon juice (about 3 lemons)
- 2 tablespoons capers, rinsed and drained
- 1/4 cup chopped fresh flat-leaf parsley
Beef & Black Bean Chili with Chipotle & Avocado
By Heritage330
Heat the oil in a 5- to 6-quart Dutch oven or similar heavy-duty pot over medium-high heat until it’s shimmering ...
- 3 15-oz. cans black beans, rinsed and drained
- 1 14-1/2-oz. can diced tomatoes
- 1 medium chipotle plus 2 Tbs. adobo sauce (from a can of chipotles in adobo sauce)
- 2 Tbs. extra-virgin olive oil
- 1 lb. 85% lean ground beef
- Kosher salt
- 1 large red onion, finely diced
- 1-1/2 Tbs. chili powder
- 2 tsp. ground cumin
- 1 lime, juiced
- 1/2 cup chopped fresh cilantro
- Freshly ground black pepper
- 1 ripe avocado, cut in a medium dice
Peas and Pancetta
By Heritage330
Cook the pancetta in a large skillet over medium-low heat until crispy, about 5 minutes
- 1/4 pound pancetta, diced (1 cup)
- 1 shallot, sliced
- 1 teaspoon minced garlic
- Grated zest and juice of 1 orange
- 3 cups shelled fresh peas (about 1 pound)
- 1/4 cup chopped fresh parsley 1 tablespoon unsalted butter
- Kosher salt
Creamy Potato Soup with Pancetta Croutons
By Heritage330
Melt the butter in a large (4-quart) saucepan over medium heat
- 2 Tbs. unsalted butter
- 2 medium onions (8 oz. total), chopped (about 2 cups)
- Kosher salt and freshly ground black or white pepper
- 3 large cloves garlic, thinly sliced
- 2 lb. russet potatoes (3 to 4 medium), peeled and cut into 3/4- to 1-inch chunks
- 4 cups homemade or low-salt canned chicken broth
- 2 bay leaves, preferably fresh
- 1 cup whole milk
- 1/2 cup light or heavy cream, plus more as needed for garnish
- 1 recipe Pancetta Croutons