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Recipes
Greek Mezze Platter
By á-32
Watch how to make this recipe
- Marinated Herbed Feta, recipe follows
- 6 6 6 roasted red peppers, store-bought
- 8-10 8-10 8-10 stuffed grape leaves, store-bought
- 1 1 1 cup hummus, store-bought
- 1 1 1 tablespoon pine nuts, toasted
- Good olive oil
- Toasted Pita Chips, for serving, recipe follows
- 4 4 4 sprigs of fresh thyme
- 1 1/2 1 1/2 1/2 teaspoons dried thyme
- 1/2 1/2 1/2 teaspoon dried fennel seeds
- 1/2 1/2 1/2 teaspoon crushed red pepper flakes
- 1 1/2 1 1/2 1/2 pounds Greek feta, drained and sliced 1/2 inch thick
- 3 3 3 sprigs fresh thyme
- 1/2 1/2 1/2 cup green olives with pits, such as Cerignola
- 1/2 1/2 1/2 cup good olive oil
- Kosher salt and freshly ground black pepper
- 4 4 4 loaves pita bread
Watermelon and Arugula Salad
By á-32
Directions Place the arugula and watermelon in a large bowl
- 1/2 pound baby arugula leaves
- 2 pounds seedless watermelon, 3/4-inch-diced (3 pounds with the rind)
- 1/3 cup good olive oil
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 -pound chunk Parmesan cheese
Perfect Steak
By á-32
Put steak in a 275 degree oven on a rack until internal temp is 125 let rest 15 min finish in a hot pan searing fo
- Steak
- Salt
- Pepper
Chicken Cordon Bleu
By á-32
Directions Preheat oven to 350 degrees F
- ngredients
- 4 chicken breasts skinless and boneless
- 4 thin slices prosciutto di Parma
- 1/2 pound Gruyere, grated
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup panko bread crumbs
- 4 sprigs fresh thyme, leaves only
- 1 clove garlic, peeled and finely minced
- 2 tablespoons unsalted butter, melted
- 2 eggs
- Extra-virgin olive oil
Asian Chicken Wrap
By á-32
Prepare Stir Fry Sauce by adding these three ingredients in a small bowl and setting aside
- Stir Fry Sauce
- 2 tablespoons honey
- 1/2 teaspoon rice wine vinegar
- 2 tablespoons lite soy sauce, (optional Coconut Organic Aminos)
- Dipping Sauce
- 1/4 cup honey
- 1/2 cup warm water
- 2 tablespoon lite soy sauce, optional gluten free BRAGG Liquid Aminos
- 2 tablespoon rice wine vinegar
- 2 tablespoon ketchup (recipe for ketchup)
- 1 tablespoon freshly squeezed lemon juice
- 1/8 teaspoon sesame oil
- 1 tablespoon Dijon Mustard
- Chicken Stir-Fry
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- 3 skinless chicken breast filets, cubed into about 1/2″ pieces
- 1 (8 ounce) can water chestnuts, diced
- 1/2 cup button mushrooms, diced
- 1/2 cup finely diced yellow onion
- 2 cloves garlic, minced
- 6 Savoy (curly) Cabbage leaves, (optional is Napa Cabbage or green leafy vegetable of choice)
The Original Caesar
By á-32
Dressing: Bring a small saucepan of water to a boil over medium-high heat
- Salad:
- 2 eggs
- 2 tablespoons mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 teaspoon steak sauce (recommended: A1 Sauce)
- 1 teaspoon hot sauce (recommended: Tabasco)
- 1 teaspoon red wine vinegar
- 1/2 cup corn oil
- Salt and freshly ground black pepper
- 1 (1-pound) head romaine lettuce, leaves separated and left whole
- 1/4 cup grated Cotija or Parmesan
CE Roasted Red Pepper Soup with Shrimp
By á-32
In the bowl of a food processor or blender, purée red peppers and 2 cups broth until smooth
- 24 oz jarred roasted red peppers, packed in water, drained (about 4 cups)
- 4 cups low-sodium chicken broth, divided
- 1 tsp dried oregano
- 2 dried bay leaves
- 1 15-oz BPA-free can cannellini or Great Northern beans, drained and rinsed (TRY: Eden Organic Cannellini or Great Northern Beans)
- Olive oil cooking spray
- 16 large shrimp, peeled and deveined (about 8 oz)
- 1/8 tsp fresh ground black pepper
- 2 tsp olive oil
- 1 8-oz whole-wheat baguette, halved lengthwise
- 1 clove garlic, halved crosswise
- 2 tbsp chopped fresh basil, plus whole leaves for garnish, optional
Healthy Detox Salad
By á-32
1. Massage kale in a large bowl for 1-2 minutes, or until broken down and tender
- 2 cups loosely packed fresh kale, torn into bite-sized pieces
- 2 cups loosely packed baby spinach, torn into bite-sized pieces
- 1 cup shredded cabbage or coleslaw mix
- 10 raw, unsalted almonds, roughly chopped
- 3 strawberries, sliced
- 1 large carrot, peeled & sliced
- 1/4 cup blueberries
- 1/3 cucumber, peeled, seeded & sliced
- 1/4 cup raspberries
- Olive oil based salad dressing
Grilled Pork Chops With Cherry Sauce
By á-32
Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic
- 4 pork loin chops, preferably bone-inand at least 1 inch thick
- 1 tablespoon minced fresh rosemary
- 1 teaspoon salt, plus more for the sauce
- 1 teaspoon freshly ground blackpepper, plus more for the sauce
- 1 teaspoon finely minced garlic
- 3 tablespoons butter
- 1 tablespoon minced shallot
- 1 cup cherries, stemmed, pittedand halved
- 1/2 cup fruity red wine
InstaPot Creamy Potatoe Salad
By á-32
Altitude: close to sea level •Potatoes: Russet Potatoes vs Red Potatoes cut into 1 inch cubes •Liquid: 1 cup of
- 3 1/3 lb russet potatoes, peeled, cut into 1 inch cubes
- 3 tablespoons (45ml) unseasoned rice vinegar or apple cider vinegar, divided
- 2 1/2 teaspoons fine table salt
- 4 cups (1L) cold water
- Dressing Ingredients
- 6 (200g) large eggs, hard boiled & finely chopped
- 1 (102g) small red onion, finely diced
- 1 (55g) dill pickle or cornichon, finely diced
- 3 (120g) stalks celery, finely diced
- 8 – 10 stems fresh dill, finely chopped
- 1 cup (250g) full fat mayonnaise
- 1 tablespoon (15g) whole grain mustard
- 1 tablespoon (15ml) unseasoned rice vinegar or apple cider vinegar
- 1/2 teaspoon garlic powder
- Kosher salt and ground black pepper to taste