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Recipes
Tex-Mex Chicken Soup
By jedrew_52
In large bowl, combine potatoes and 1/4 cup water
- 2 medium russet potatoes
- 1 lb. skinless, boneless chicken-breast halves
- 1 lb. skinless, boneless chicken thighs
- 4 c. chicken broth
- 3 large celery stalks
- 1 jalapeño chile
- 2 tsp. ground cumin
- 1 clove garlic
- 2 c. frozen corn
- 1/2 c. lightly packed fresh cilantro leaves
- 1 tbsp. lime juice
- 1 ripe avocado
- salt
- black pepper
Linguine with Artichokes and Lemon
By jedrew_52
1. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil
- 9 ounces fresh linguine
- 1 cup thinly sliced green onions
- 1/2 teaspoon chopped fresh or dried rosemary leaves
- 1 tablespoon olive oil
- 1 package (8 oz.) frozen artichoke hearts, thawed and quartered
- 3/4 cup fat-skimmed chicken broth or vegetable broth
- 1/2 cup dry white wine
- 1/4 cup whipping cream
- 1 teaspoon grated lemon peel
- 3 tablespoons chopped parsley
- Salt and pepper
- Lemon wedges
Smoky Vegan Black Bean Soup
By jedrew_52
In 12-inch skillet, heat oil on medium-high
- 2 tbsp. extra virgin olive oil
- 2 medium carrots, chopped
- 2 stalks celery, sliced
- 1 medium onion, finely chopped
- 1/4 c. tomato paste
- 3 cloves garlic, crushed with press
- 1 1/2 tsp. ground cumin
- 3 c. lower-sodium vegetable or chicken broth
- 3 cans (15 oz. each) lower-sodium black beans, undrained
- 1 c. frozen corn
- Avocado chunks and cilantro leaves, for serving
Grilled Tuna with Tomato-Cilantro Salsa
By jedrew_52
On a large cutting board, pile the tomatoes with the scallions, cilantro, mint and serrano chile
- 2 pounds tomatoes, cut into 1/2 dice
- 6 scallions, thinly sliced
- 2 cups lightly packed cilantro leaves
- 1 cup lightly packed mint leaves
- 1 serrano chile, seeded and minced
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly squeezed lime juice
- 3 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Six 6 ounce tuna steaks, cut 3/4 inch thick
- Lime wedges for garnish
Grilled Potato Salad
By jedrew_52
1. Heat grill to medium (350° to 450°) with an area left unheated for indirect heat
- 6 medium Yukon Gold potatoes, halved lengthwise
- 1/4 cup olive oil, divided
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh oregano leaves
- 1 tablespoon coarsely chopped capers
- 1/2 teaspoon red chile flakes
- 2 teaspoons minced oil-packed anchovies
- 1/2 cup pitted oil-cured olives
- 1 1/2 cups halved cherry tomatoes
- 1/2 cup flat-leaf parsley leaves
Red Chili
By jedrew_52
Heat oil in large pot. Add onion, bell pepper, celery and garlic; saute for 5 minutes
- 1 tsp. oil
- 1 large onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 to 2 stalks celery, chopped
- 2 to 4 cloves garlic, minced
- 2 lb. lean ground beef
- 2 lb. diced pork
- 1 14.5 oz can stewed tomatoes
- 1 12 oz bottle chili sauce
- 1 cup water
- 1 cup beer
- 1/2 cup chili powder
- 1/3 cup tomato paste
- 1 4 oz can diced green chilies
- 1 tbsp. ground cumin
- 4 tsp. Better than Bouillion Beef Flavor Concentrate
- 1/2 tsp. oregano
Hearty Vegetable Chili with Fire Roasted Tomatoes
By jedrew_52
Heat oil in a large pot. Add onion and saute for 5 minutes
- 1 tbsp. olive or rice bran oil
- 1 large onion, chopped
- 1 (28 oz) can Muir Glen Organic Fire Roasted Diced Tomatoes
- 1 (16 oz) jar Green Mountain Gringo Salsa
- 1 (15 oz) can each: Organic pinto beans and black beans, rinsed and drained
- 1 (12 oz) package Yves The Good Ground Veggies Original
- 1 (7oz) can diced green chilies
- 1 tbsp. chili powder
- 1 tsp. oregano leaves
- 1 tsp. ground cumin
- 1 cup chopped red, yellow or orange bell pepper
- Salt and freshly ground pepper to taste
Frittata with Baby Broccoli and Cheddar
By jedrew_52
In a small bowl, stir together the bread crumbs and 2 Tbs
- 2/3 cup fresh bread crumbs
- 1/4 cup plus 1 tsp. extra-virgin olive oil
- 1/2 lb. baby broccoli, roughly chopped
- 12 eggs, lightly beaten
- 1 cup grated sharp cheddar cheese
- 3/4 tsp. kosher salt, plus more, to taste
- Freshly ground black pepper, to taste
- 1 fresh rosemary sprig, about 1 inch long
- 1 shallot, thinly sliced
- 1 garlic clove, minced
- 1/8 tsp. red pepper flakes
Slow-grilled Pulled Pork
By jedrew_52
Wash the pork and pat dry
- Traditional Vinegar Sauce:
- 5-7 lb. pork shoulder Boston blade roast
- 2 tbsp. BBQ 3000
- 2 cups cider vinegar
- 1 1/3 cups water
- 5/8 cup ketchup
- 1/4 cup firmly packed brown sugar
- 5 tsp. salt
- 4 tsp. crushed red pepper
- 1 tsp. ground black pepper
- 1 tsp. ground white pepper
Sourdough Pancakes
By jedrew_52
Preheat oven to 250 degrees Into a bowl sift together flour, sugar, baking powder, baking soda, and salt
- 1 cup unbleached all purpose flour
- 2 tbsp.sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 large eggs
- 1 cup sourdough starter
- 1/2 cup milk
- 2 tbsp. vegetable oil plus additional for brushing skillet