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Recipes
Winter vegetable soup
By junodemelo
The holidays are gone, and the relatives have left
- 3 * 3 tbsp olive oil
- 1 * 1 cup coarsely chopped onion
- 1 * 1 cup peeled, cored and coarsely chopped Granny Smith apple
- 1 * 1 cup peeled and coarsely chopped turnip
- 1 * 1 cup peeled and chopped butternut squash (seeds discarded)
- 1 * 1 cup coarsely chopped carrot
- 1 * 1 cup peeled, chopped sweet potato
- 5 * 5 cups vegetable (or chicken) stock
- 1/4 * 1/4 cup maple syrup
- * Cayenne pepper
- 1 * 1 small whole-grain baguette
- 3 * 3 oz goat cheese
- 1/4 * 1/4 cup chopped fresh chives
Pumpkin seed–cheddar corn muffins
By junodemelo
This recipe can be prepared in 45 minutes or less
- 1 1/2 * 1 1/2 cups grated sharp Cheddar (about 6 ounces)
- 3/4 * 3/4 cup hulled green pumpkin seeds
- 1 * 1 cup all-purpose flour
- 3/4 * 3/4 cup yellow cornmeal
- 1 * 1 tablespoon baking powder
- 1 1/2 * 1 1/2 teaspoons salt
- 2 * 2 pickled jalapeño chiles
- 3/4 * 3/4 stick (6 tablespoons) unsalted butter
- 1 * 1 cup whole milk
- 1 * 1 large egg
Cauliflower risotto with brie and almonds
By junodemelo
We love the contrast of sliced almonds and golden-brown cauliflower against the risotto’s Brie-amplified creamine...
- 4 * 4 cups reduced-sodium chicken broth or vegetable broth
- 2 1/2 * 2 1/2 cups water
- 3 * 3 thyme sprigs, plus 1 teaspoon leaves
- 1 * 1 tablespoon unsalted butter
- 2 * 2 tablespoons olive oil, divided
- 1/2 * 1/2 head cauliflower, cut into 1/2-inch florets (about 4 cups)
- 1 1/2 * 1 1/2 cups Arborio rice
- 1/3 * 1/3 cup dry white wine
- 5 * 5 ounce Brie, rind discarded, cut into small pieces
- 1/3 * 1/3 cup sliced almonds, toasted
Pumpkin seed–crusted trout with cabbage-cilantro salad
By junodemelo
Toss cabbage, 1 cup cilantro, and lime juice in medium bowl
- 3 * 3 cups shredded green cabbage
- 1 1/2 * 1 1/2 cups fresh cilantro leaves, divided
- 3 * 3 tablespoons fresh lime juice
- 1/2 * 1/2 cup natural unsalted shelled pumpkin seeds (pepitas)
- 1 * 1 teaspoon chili powder
- 2 * 2 whole boneless butterflied trout
- 1 * 1 egg, beaten to blend
- 2 * 2 tablespoons olive oil
Coconut–red lentil curry
By junodemelo
Coconut milk adds a silky richness to this South Indian–style vegetarian meal
- 1 * 1 medium onion, finely chopped
- 2 * 2 tablespoons vegetable oil
- 1 * 1 tablespoon finely chopped peeled fresh ginger
- 2 * 2 garlic cloves, finely chopped
- 1 * 1 teaspoon ground cumin
- 1/2 * 1/2 teaspoon ground coriander
- 1 * 1 teaspoon turmeric
- 1 * 1 teaspoon salt
- 1 * 1 (2 1/2-inch) fresh jalapeño or serrano chile, finely chopped, including seeds
- 2 * 2 cups water
- 1 1/2 * 1 1/2 cups dried red lentils (10 oz)
- 1 * 1 (13- to 14-oz) can unsweetened coconut milk
- 1 * 1 lb zucchini (2 medium), cut into 1/4-inch dice
- 1 * 1 cup loosely packed fresh cilantro sprigs
- * Accompaniment: white rice
Panang tofu curry
By junodemelo
Heat oil in heavy large skillet over medium-high heat
- 1 1/2 * 1 1/2 tablespoons olive oil
- 1/2 * 1/2 cup finely chopped shallots
- 2 * 2 tablespoons finely grated peeled ginger
- 4 * 4 garlic cloves, finely chopped
- 1/4 * 1/4 cup organic peanut butter
- 2 * 2 teaspoons turmeric
- 1 * 1 teaspoon ground cumin
- 1 * 1 teaspoon hot chili paste (such as sambal oelek)*
- 1 * 1 cup water
- 1 * 1 13 1/2-to 14-ounce can organic light coconut milk
- 3 * 3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
- 1 * 1 tablespoon (firmly packed) golden brown sugar
- 2 * 2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
- 1 1/2 * 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
- 1 * 1 large red bell pepper, cut into 3/4-inch pieces
Orzo with garbanzo beans, goat cheese, and oregano
By junodemelo
Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally
- 1 1/2 * 1 1/2 cups orzo (about 9 ounces)
- 1/4 * 1/4 cup olive oil
- 3 * 3 tablespoons fresh lemon juice
- 1 * 1 garlic clove, minced
- 1 * 1 15- to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
- 2 * 2 tablespoons chopped fresh oregano
- * 15-ounce log soft fresh goat cheese, crumbled (about 1 cup)
White bean and garlic scapes dip
By junodemelo
1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped
- 1/3 cup sliced garlic scapes (3 to 4)
- 1 tablespoon freshly squeezed lemon juice, more to taste
- 1/2 teaspoon coarse sea salt, more to taste
- Ground black pepper to taste
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1/4 cup extra virgin olive oil, more for drizzling.
Swiss Chard & Kohlrabi with Lemon Sauce
By junodemelo
Cut the white chard stems from green leaves in a V shape, slice diagonally into ¼” strips
- 1 kohlrabi, peeled and halved
- 1 bunch Swiss chard
- 1 lemon, grated zest and squeezed juice
- 11/4 cup vegetable stock
- 2 tbsp chopped fresh parsley
- 1/3 cup olive oil
- large sprigs fresh rosemary, tarragon, coriander, and parsley
- 2-3 garlic cloves
Easy oven-baked polenta
By junodemelo
Traditionally you make polenta atop the stove, slowly drizzling the cornmeal into salted boiling water and stirring...
- 1 cup polenta
- 1 quart water
- 1 teaspoon salt
- 1 tablespoon unsalted butter