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Recipes
Flat Iron Beef with Snow Peas
By á-32
1 In a medium bowl, add the soy sauce through the crushed red pepper flakes
- 1 2-3 lb flat iron steak, sliced thinly across the grain
- 1/2 cup soy sauce
- 1/2 cup Citrus Ponzu
- 1 tablespoon brown sugar
- 1-2 teaspoons Sriracha
- 1 teaspoon fresh ginger, grated
- 2 tablespoons corn starch
- pinch of crushed red pepper flakes
- 2 cups snow peas, ends trimmed
- 2 tablespoons sesame oil, divided.
- cooked white rice such as Jasmine or Basmati
Sloppy Joe Baked Sweet Potatoes
By á-32
1.Cook the sweet potatoes by poking holes all over with a fork, then cook in microwave 7 to 10 minutes, or slow coo...
- 4 medium (7 oz each) sweet potatoes, washed and dried
- 1/2 lb 93% lean ground beef
- 1 teaspoon seasoned salt (such as Montreal Steak)
- 1/3 cup chopped carrot
- 1/3 cup chopped onion
- 1/3 cup chopped mushrooms
- 2 tablespoons chopped red bell pepper
- 1 clove garlic, minced
- 1/2 tbsp red wine vinegar
- 1/2 tbsp Worcestershire sauce
- 8 oz can tomato sauce
- 2 teaspoons tomato paste
- 1/3 cup water
- 1 chopped scallion, for garnish
Chicken with Tomatillos and Poblanos Recipe - Allrecipes.com
By á-32
A spicy chicken dish with a tomatillo sauce, best served over rice and accompanied with beans (black, red, or pinto...
- 3 fresh poblano chile peppers
- 3 Anaheim chile peppers
- 3/4 pound tomatillos, diced
- 1 onion, chopped
- 2/3 cup red bell pepper, diced
- 4 green onions, chopped
- 6 cloves garlic, minced
- 1 cup chicken broth
- 3 tablespoons vegetable oil
- 4 skinless, boneless chicken breast halves - cut into 2 inch pieces
- 1/4 cup all-purpose flour
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1 pinch black pepper
- 1 pinch cayenne pepper
- 2/3 cup fresh cilantro, chopped
Celery & Parmesan Salad
By á-32
At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juic...
- 1/2 1/2 1/2 cup good olive oil
- 2 2 2 teaspoons grated lemon zest
- 1/4 1/4 1 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
- 2 2 2 tablespoons minced shallots
- 1 1 1 teaspoon celery seed
- 1/2 1/2 1/2 teaspoon celery salt
- 1/2 1/2 1/2 teaspoon anchovy paste
- Kosher salt and freshly ground black pepper
- 5 5 12 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
- 4-ounce 4-ounce chunk aged Parmesan cheese
- 2/3 2/3 2/3 cup toasted walnuts, coarsely chopped
- Whole flat-leaf parsley leaves
Roasted Chicken Dinner with Potatoes and Artichokes on a Bed of Crispy Kale
By á-32
Directions Drizzle the chicken with EVOO and liberally sprinkle with sea salt and pepper
- 4 skin-on, bone-in chicken drumsticks
- 4 skin-on, bone-in chicken thighs
- 1 whole skin-on, bone-in chicken breast, quartered (separate the breast and then cut each piece in half crosswise)
- EVOO, for liberal drizzling
- Sea salt and freshly ground black pepper
- 1 1/2 pounds baby potatoes
- 4 to 5 sprigs fresh rosemary, leaves stripped and chopped
- 2 small to medium onions, cut into thin wedges with the root ends attached
- Handful fresh bay leaves
- One 10-ounce box frozen artichoke hearts, thawed, drained and halved, or one 14-ounce can artichoke hearts, drained and halved
- 1 head garlic, cloves separated and crushed
- 1 lemon, sliced
- 1 cup dry white wine
- 1 bunch black kale or dinosaur kale, stemmed
- Freshly grated nutmeg
Blueberry Pancake Bites
By á-32
Special equipment: a doughnut hole pan Preheat the oven to 375 degrees F
- Nonstick cooking spray
- 1 cup all-purpose flour
- 1 tablespoon granulated pure cane sugar
- 1 teaspoon baking powder
- Pinch fine sea salt
- 3 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup plus 1 to 2 teaspoons whole milk
- Grated lemon or orange zest
- 1/2 cup fresh blueberries
- 1 cup confectioners' sugar
- 1/2 cup maple syrup, warmed, optional
Curry Hummus Flat Bread with Tomato Chutney
By á-32
Directions For the tomato chutney: Heat the oil in a large saute pan over medium heat
- 2 tablespoons canola oil
- 1/2 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 pints grape tomatoes
- 1/4 cup apple cider vinegar
- 3 tablespoons light brown sugar
- Pinch of allspice
- Pinch of cinnamon
- Salt and freshly ground pepper
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons canola oil
- 1/2 small yellow onion, finely diced
- 2 teaspoons mild curry powder
- 1/8 teaspoon cayenne powder
- Two 15-ounce cans chickpeas, drained, rinsed and drained again
- 1/3 cup tahini
- 2 tablespoons olive oil
- 1 to 2 teaspoons honey
- Salt and freshly ground pepper
- 1/4 cup chopped fresh parsley
- Lemon juice, as needed
- 6 pieces naan
- Canola oil, for brushing
Salmon with Sweet Chili glaze , sugar snap peas and pea tendrils
By á-32
Line rimmed baking sheet with foil
- Nonstick vegetable oil spray
- 1/4 cup Asian sweet chili sauce*
- 3 tablespoons soy sauce, divided
- 2 tablespoons finely grated peeled fresh ginger, divided
- 6 6-ounce salmon fillets with skin
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 8 ounces sugar snap peas, trimmed
- 1 1/2 tablespoons Chinese rice wine or dry Sherry
- 3 cups pea tendrils** or pea sprouts** (about 6 ounces)
- 1 teaspoon Asian sesame oil
Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish
By á-32
1. To prepare spice blend, combine first 6 ingredients in a small bowl
- Spice blend:
- 2 1/2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon cracked black pepper
- 1/2 teaspoon kosher salt
- Soup:
- 1 tablespoon canola oil, divided
- 1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2-inch-wide strips
- 2 cups chopped sweet onion
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 cup chopped yellow bell pepper
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 2 cups fresh corn kernels
- 1 (32-ounce) carton fat-free, less-sodium chicken broth
- 1 (28-ounce) can fire-roasted crushed tomatoes, undrained
- 2 tablespoons fresh lime juice
- Relish:
- 1/2 cup chopped fresh cilantro
- 1/3 cup chopped green onions
- 1 teaspoon grated lime rind
- 3 ounces queso fresco, crumbled
- 1 diced peeled avocado
- Cilantro sprigs (optional)
Rib-Eye Steaks with Porcini Rub
By á-32
Watch how to make this recipe
- 1/4 cup dried porcini mushrooms, broken up
- 2 tablespoons kosher salt
- 2 tablespoons whole black peppercorns
- 2 tablespoons granulated sugar
- 1 tablespoon granulated garlic or minced garlic
- 1 tablespoon red pepper flakes
- Three 1 1/2-inch-thick rib-eye steaks
- Olive oil, for the pan
- 6 ounces baby arugula
- Juice of one lemon
- Oven-Dried Tomatoes, recipe follows
- Balsamic vinegar, for drizzling
- 1 pint cherry tomatoes, sliced in half
- Olive oil
- Kosher salt and freshly ground black pepper
- Crushed red pepper flakes, optional