á-32's profile page
Recipes
KFC Coleslaw
By á-32
KFC Coleslaw is a five minute side dish you'll enjoy all summer long with your favorite chicken and more! Tastes ex
- 8 cups diced cabbage , I used a food processor shredding disc
- 1 carrot , also used the food processor
- 2 tablespoons grated onions
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1/4 cup whole milk
- 1/2 cup mayonnaise
- 1/4 cup buttermilk (I used buttermilk powder to make mine)
- 2 tablespoons white vinegar
- 3 tablespoons lemon juice
Stewed Chickpeas with Tomatoes and zucchini
By á-32
Notes *Tip- This is a think ahead recipe, chick peas MUST be soaked overnight in order to cook properly
- 1 pound dried chick peas, soaked overnight
- 1 large onion, 1/2 cut into 1/2-inch dice and the other half left whole
- 1 carrot, peeled
- 1 rib celery
- 4 garlic cloves, 2 whole and 2 smashed and finely chopped
- 2 bay leaves
- 1 thyme bundle
- Kosher salt
- Extra-virgin olive oil
- Pinch crushed red pepper
- 1 teaspoon cumin seeds, coarsely ground
- 1 teaspoon fennel seeds, coarsely ground
- 3 beefsteak tomatoes, cut into 1/2-inch dice, reserve the seeds and juices
- 2 large zucchini, green part only, cut into 1/2-inch dice
Roasted butternut chowder with apples and bacon Mark Bittman,
By á-32
Heat the oven to 400 degrees Fahrenheit
- 1 butternut squash, about 1 1/2 pounds, peeled, seeded and cut into cubes
- 1 large onion, chopped
- 2 large apples, peeled, cored and chopped
- 4 bacon slices, or one 1/2-inch-thick strip slab bacon, chopped
- 2 tablespoons minced garlic
- Salt and black pepper
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh sage or 1 teaspoon dried
- 1/2 cup dry white wine or water
- 6 cups vegetable or chicken stock or water
Quick Classic Baked Beans
By á-32
Preparation 1. Preheat broiler to high
- Ingredients
- 6 center-cut bacon slices, chopped
- 1 cup finely chopped onion
- 3 thyme sprigs
- 4 garlic cloves, minced
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/3 cup packed dark brown sugar
- 1 tablespoon prepared mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon ground red pepper
- 3 (15-ounce) cans organic navy beans, drained
- 1 (8-ounce) can unsalted tomato sauce
Honey-Mustard Pork Roast with Bacon
By á-32
Put an oven rack in the lower 1/3 of the oven
- Pork:
- 1/4 cup Dijon mustard
- 2 tablespoons whole-grain mustard (recommended: Maille)
- 2 tablespoons honey
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh rosemary leaves
- 1 (3 1/2-pound) center-cut, boneless, pork loin roast
- 12 slices bacon (about 1 pound)
Lime Cilantro Dressing
By á-32
whisk all ingredients together taste and adjust seasoning more salt may need to be added to salad after dressing
- 3 Tablespoon Fresh lime juice
- 6 Tablespoons olive oil
- 1 large clove garlic pounded in a mortar with a little salt
- 1-2 Tablespoons favorite hot salsa
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 1/4 - 1/2 cup cilantro chopped
Grilled Pacific Halibut With Mango Salsa
By á-32
This sweet and spicy salsa goes beautifully with a firm, white fish like halibut
- 1 large, ripe mango
- 2 serrano chiles, minced
- 1 tablespoon finely chopped cilantro
- 1 tablespoon finely chopped fresh mint
- 1/4 cup finely diced jicama
- 2 tablespoons freshly squeezed lime juice
- Salt and freshly ground pepper to taste
- 4 6-ounce Pacific halibut fillets or steaks
- 2 tablespoons extra virgin olive oil
- 2 limes, cut in wedges, for serving
Farro Salad with Lentils, Beans and Oven Roasted Vegetables
By á-32
Preheat oven to 400°F. In a large bowl, toss together the zucchini, eggplants, red and yellow peppers, onion, garl...
- 2 medium zucchini, cut into 1-inch dice, about 4 cups
- 2 Japanese eggplants, cut into 1-inch dice, about 4 cups
- 1 sweet red pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups
- 1 yellow pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups
- 2 medium sweet onions, cut into 1-inch dice, about 2 cups
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 3/4 cup extra virgin olive oil, divided
- 1 tablespoon dried oregano
- Kosher salt and freshly ground black pepper
- 8 cups cooked, cooled farro (see note above)
- 2 cups cooked, cooled lentils (see note above)
- 2 cups cooked small white beans, (or one 15-ounce can, drained and rinsed; or use additional farro)
- 1/2 cup fresh parsley leaves, finely chopped
- 1 cup chopped fresh greens (such as celery leaves or arugula)
- 1/4 cup balsamic vinegar
Warm Butternut Squash, Lentil & Feta Salad
By á-32
1 Preheat oven to 425. On a large rimmed baking sheet add the butternut squash cubes, 3 tablespoons olive oil, 1 t...
- 1 medium butternut squash, peeled, seeded and cubed
- 3 tablespoons olive oil
- 1 tablespoon salt
- 2 teaspoons pepper
- 1 tablespoon chili powder
- 3 cups chicken stock or water
- 2 cups dry brown lentils
- 1 red pepper, roasted, peeled, seeded and diced
- 1/2 cup reduced-fat feta cheese
- 3 handfuls baby spinach leaves
- 2 tablespoons Italian parsley, coarsely chopped
- 2 tablespoons roasted pistachios, chopped
- Vinaigrette
- 4 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 garlic clove, coarsely chopped
- 1 teaspoon dijon mustard
- 1 teaspoon Sriracha sauce
- salt and pepper, to taste
Turkey Stock
By á-32
Preheat oven to 400 degrees F
- 1 turkey leg
- 2 turkey wings
- 1 turkey neck
- 2 tablespoons canola oil
- Salt and freshly ground black pepper
- 6 large garlic cloves
- 2 Vidalia sweet onions, quartered
- 2 carrots, chopped in thirds
- 3 stalks celery, chopped in thirds
- 1 teaspoon salt
- 2 teaspoon pepper
- 6 fresh sage leaves
- Amazing Gravy, recipe follows
- 4 tablespoons butter
- 3/4 cup all-purpose flour
- 4 cups turkey stock, warm
- 1 teaspoon black pepper
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon salt