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Recipes
PASTA - CHILI WITH TANDOORI
By akselden
1. Heat 2 T. oil in a large skillet over medium-high heat
- 3 T. vegetable oil, divided
- 1 onion, chopped
- 1/4 C. minced fresh ginger root
- 2 T. finely chopped garlic (about 5 large cloves)
- 1/3 C. imported paprika
- 1 T. ground coriander
- 1 T. cumin
- 1 tsp. ground cayenne
- 1/2 C. fresh lemon juice
- 1 C. cilantro leaves + 1/2 C. torn cilantro leaves
- 1 C. unsalted dry roasted peanuts + 3/4 c. chopped peanuts
- 1 jalapeno pepper, seeded
- 2/3 C. nonfat or low-fat yogurt
- 1.5 oz Veggie-Stock Gold
- Coarse salt to taste
- 2 lbs. chili-garlic pasta or red pepper pasta (use 2 different styles and colors)
- 1 medium red onion, chopped
- 1 1/2 C. frozen peas, defrosted
- Freshly ground black pepper to taste
PENNE - SOUTHWESTERN
By akselden
1. Cook penne pasta according to package directions
- 1 T. olive oil
- 1/2 C. onion, diced
- 1/4 slice bacon, chopped (optional)
- 3 cloves garlic, minced
- 1/2 tsp. jalapeno pepper, finely chopped
- 1 T. chili powder
- 1/4 tsp. thyme
- 1/4 tsp. oregano
- 1/4 tsp. fresh ground black pepper
- 1/4 tsp. tabasco
- 2 tsp. fresh cilantro, chopped
- 1/2 C. red wine
- 1.5 oz. Veggie Glace Gold
- 2 C. tomatoes, peeled and diced
- 1 T. tomato paste
- 1 C. water
- 1 C. white corn, pre-cooked (canned is fine)
- 1 lb. penne pasta
Garlicky Creamy Cole Slaw
By akselden
Shred or finely chop with cabbage and put it into a large bowl
- 1 medium head cabbage
- 2 medium onions
- 2 cloves garlic
- 1 1/2 tsp. Dijon mustard
- 1/3 cup olive oil
- 1/3 cup tarragon vinegar
- 2 tbsp. sugar
- 1 tsp. salt
- Dash pepper
- 1 cup dairy sour cream
FISH, BLACK BEAN AND AVOCADO SALAD
By akselden
Heat oven to 400°F. In large bowl combine Chile powder, sugar, salt and pepper
- 1 tbsp chile powder
- 2 tsp brown sugar
- 1/2 tsp each salt and pepper
- 2 lb. cod fillets
- 1 1/2 cups store-bought salsa
- 1/3 cup chopped cilantro
- 3 tbsp fresh lime juice
- 2 scallions, sliced
- 1 head romaine lettuce, shredded
- 1 can (15oz.) black be"s, rinsed and
- drained
- 2 ripe avocados, pitted and cubed
- 1 lime, cut into 6 wedges
BARS - BUTTERSCOTCH NUT
By akselden
For crust: 1. Preheat oven to 350°
- Crust:
- 1/2 C. butter
- 1 1/2 C. flour
- 3/4 C. sugar
- Topping:
- 1 can mixed nuts
- 2 1/2 T. butter
- 6 oz. butterscotch chips
- 1/2 C. light corn syrup
White Onion Soup with White Wine
By akselden
In a heavy pot over medium heat, saute the onions in the wine for 20 to 25 minutes, stirring frequently
- 4 large white onions, thinly sliced into circles
- 1/2 c. white wine
- 3 cloves fresh garlic, minced
- 3 tbsp whole-wheat pastry flour
- 5 c. vegetable stock
- 1 tbsp miso paste (available in Asian markets)
- Low-Sodium soy sauce or tamari to taste
CHICKEN POMODORO
By akselden
Season cutlets with salt and pepper then dust with flour
- SEASON:
- 4 chicken cutlets
- SAUTE IN:
- 2 t. Vegetable oil
- DeGlaze with:
- 1/4 cup vodka
- ADD:
- 1/2 cup low sodium chicken broth
- 2 T. Fresh lemon juice
- Sauteed cutlets
- Finish With:
- 1/2 Cup tomatoes, chopped
- 2 T. Heavy Cream
- Garnish With:
- 1/3 cup scallions, minced
VEGETARIAN - PARATHAS STUFFED WITH CAULIFLOWER AND GINGER
By akselden
not a complete recipe
- 1 C. whole wheat flour
- 1 C. unbleached all-purpose flour
- Salt
- 1 to 1 1/4 C. water
- 1 medium head cauliflower (2 to 2/4 lbs.)
- l-inch piece fresh ginger, grated
- 2 T. finely chopped cilantro, leaves and fleshy stems
- 1/2 tsp. cayenne
- 1 bunch scallions, green parts only, chopped
- 1/2 tsp. garam masala
- 1 tsp. cumin seeds
- All purpose flour, for rolling
- Canola oil, for cooking
- Butter, for serving
CHOCOLATE MINT FANTASY
By akselden
In 2-quart, heavy-bottom saucepan over medium heat, combine milk, cream, sugar and peppermint
- FOR MINT ICE CREAM
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup granulated sugar
- 1/4 pound fresh peppermint (about 2 bunches)
- 8 egg yolks
- 2 tablespoons creme de menthe
- FOR CHOCOLATE RIBBONS
- 1/4 pound finest-quality semisweet
- chocolate, roughly chopped
VEGETABLE SALAD CUPS WITH TARRAGON YOGURT
By akselden
In small bowl combine yogurt, mayonnaise, tarragon, vinegar, mustard and cayenne pepper
- 1/2 cup plain low-fat yogurt
- 1/4 cup mayonnaise
- 2 tsp minced fresh tarragon
- 1 1/2 tsp white wine vinegar
- 1 tsp Dijon mustard
- Pinch cayenne pepper
- 2 ears corn, kernels removed
- 3 oz. sugar snap peas, trimmed, sliced in 1" pieces
- 1 avocado, halved, seeded, peeled and diced
- Salt and pepper to taste
- 8 Bibb lettuce leaves, cleaned
- Chopped tomato for garnish