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Recipes
Broiled Red Snapper with Ginger-Lime Butter
By á-32
Serve with long-grain rice tossed with green onions
- 1/2 tablespoons butter, softened
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon minced seeded jalapeño pepper
- 1/2 teaspoon grated lime rind
- 1/4 teaspoon bottled fresh ground ginger (such as Spice World)
- 3/4 teaspoon salt, divided
- 4 (6-ounce) red snapper or other firm white fish fillets
- 1/4 teaspoon black pepper
- Cooking spray
- Lime wedges (optional)
Flank Steak Lettuce Wraps
By á-32
In a medium bowl, combine the green onions, soy sauce, brown sugar, garlic, rice wine vinegar, sesame oil, red pepp...
- 1/2 cup thinly sliced green onion
- 5 tablespoons low-sodium soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon bottled minced garlic
- 3 teaspoons rice wine vinegar
- 2 teaspoons sesame oil
- 1/2 teaspoon red pepper flakes
- 1 lime, zested and juiced
- One 2-pound flank steak
- Nonstick, nonflammable cooking spray
- 1 head iceberg lettuce, separated into leaves
- Toppings: matchstick carrots, bean sprouts, sliced waterchestnuts, sliced green onions, fresh cilantro leaves, steamed white rice
Red Curry Marinated Skirt Steak Fajitas
By á-32
Whisk the curry paste, canola oil and 1/4 cup lime juice in a mixing bowl
- 1/4 cup red curry paste
- 1/2 cup canola oil
- 1/4 cup plus 2 tablespoons fresh lime juice
- 2 pounds skirt steak, cut in half or thirds crosswise
- 1/4 cup clover honey
- Kosher salt and freshly ground black pepper
- Six teen 6-inch flour tortillas, wrapped in foil and warmed on the grill for 5 minutes
- Pickled Roasted Peppers, recipe follows
- Barbecued Onions, recipe follows
- Avocado Crema, recipe follows
- 1 cup white wine or rice vinegar
- 1/2 cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 clove garlic, thinly sliced
- 2 roasted red bell peppers, peeled, seeded and thinly sliced
- 2 roasted yellow bell peppers, peeled, seeded and thinly sliced
- 1 tablespoon finely chopped fresh oregano
- 2 Vidalia onion, cut into 1/4-inch thick slices
- Canola oil
- Kosher salt and freshly ground black pepper
- BBQ rub, such as Bobby Flay BBQ Rub
- BBQ sauce, such as Bobby Flay BBQ Sauce
- 2 ripe Hass avocados, peeled, pitted and chopped
- 2 tablespoons rice vinegar
- Juice of 1 lime
- 1/4 cup fresh cilantro leaves
- Kosher salt and freshly ground black pepper
CE Curried Sweet Potato Soup
By á-32
250 Calories per 1 3/4 cup
- 1 Vidalia onion, chopped
- 1 clove garlic, minced
- 2 stalks celery, chopped
- 1 tbsp olive oil
- 1 # sweet potatoes peeled and chopped
- 1 # butternut squash, peeled and chopped
- 6 cups low-sodium vegetable broth
- 2 tsp curry powder
- 1/2 tsp turmeric
- 1 tsp fresh lemon juice
- 1/2 cup nonfat plain greek yogurt
- 1/4 cup chopped fresh cilantro
Eggless Caesar Salad Anne Burrell
By á-32
In the bowl of a food processor add the 1 cup of cheese, the lemon juice, 1 garlic clove, the mustard and the ancho...
- 1 cup grated Parmigiano, plus a block for shaving
- 2 lemons, juiced
- 3 garlic cloves
- 2 tablespoons Dijon mustard
- 3 or 4 anchovy fillets
- Extra-virgin olive oil
- Kosher salt
- 3 to 4 slices day old rustic Italian bread, cut into 1/2-inch dice
- 2 hearts romaine lettuce
Roasted Pork With Smoky Red Pepper Sauce
By á-32
Pork: Put an oven rack in the center of the oven
- 3 (1-pound) pork tenderloins, trimmed
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 small onion, diced
- 1 medium red bell pepper, cored, seeded and diced into 1/2-inch pieces
- 1 medium yellow bell pepper, cored, seeded and diced into 1/2-inch pieces
- 1 medium orange bell pepper, cored, seeded and diced into 1/2-inch pieces
- 3 cloves garlic, minced
- Kosher salt for seasoning, plus 2 teaspoons
- Freshly ground black pepper
- 1 1/4 cups red wine, such as Syrah or Cabernet Sauvignon
- 2 1/2 tablespoons smoked paprika
- 1 (15-ounce) can tomato puree
- 1 dried bay leaf
- 1/4 cup chopped flat-leaf parsley
Tomato-Mozzarella Pizza
By á-32
Preheat oven to 450°. Place dough on a baking sheet sprinkled with cornmeal; press dough into a 12-inch circle
- 1 (11-ounce) can refrigerated French bread dough
- 2 tablespoons yellow cornmeal
- Cooking spray
- 1 1/2 pounds plum tomatoes, thinly sliced
- 1 garlic clove, minced
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- 1/4 teaspoon black pepper
- 2 ounces pancetta
- 1/4 cup thinly sliced fresh basil
Twice-Baked New Potatoes
By á-32
Preheat the oven to 375 degrees F
- 12 new potatoes
- 2 tablespoons olive oil
- 1 1/2 cups grated Monterey Jack cheese
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 tablespoon finely minced fresh chives
- 1 clove garlic, pressed
- Salt and pepper
Two-Bean Turkey Chili
By á-32
by Judith Finlayson
- 4 cups cooked pinto beans (see tips)
- 1 tbsp oil
- 2 onions, finely chopped
- 2 stalks celery, thinly sliced
- 6 cloves garlic, minced
- 1 tbsp ground cumin (see tips)
- 2 tsp dried oregano
- 1/2 tsp cracked black peppercorns
- Zest of 1 lime
- 2 tbsp fine cornmeal
- 1 cup chicken or turkey broth
- 1 can (28 oz/796 mL) tomatoes with juice, coarsely chopped
- 2 lbs skinless boneless turkey breast, cut into 1/2-inch (1 cm) cubes (see tips)
- 2 cups frozen sliced green beans
- 1 tbsp New Mexico or ancho chile powder, dissolved in 2 tbsp (30 mL) lime juice
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 can (4 1/2 oz or 127 mL) diced mild green chiles
- 1 jalapeño pepper or chipotle pepper in adobo sauce, diced, optional
Golden Winter Soup
By á-32
elt butter in a large Dutch oven over medium-high heat
- 2 tablespoons butter
- 5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
- 2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups sliced leek (about 2 medium)
- 4 cups fat-free, less-sodium chicken broth
- 1 cup half-and-half
- 12 ounces baguette, cut into 16 slices
- 3/4 cup (3 ounces) shredded Gruyère cheese
- 3 tablespoons chopped chives
- Freshly ground black pepper (optional)
- Preparation
- Preheat broiler.