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Recipes
Gyros with Radish Tzatziki
By á-32
Directions Watch how to make this recipe Lamb Marinade and Basting Mixture: For the lamb: Combine the wine, lemon ...
- 2 cups white wine
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup olive oil
- 8 cloves garlic
- Zest of 1 lemon
- Leaves from 3 large sprigs oregano, plus more for serving
- Leaves from 3 large sprigs rosemary
- Freshly ground black pepper
- 1 boneless leg of lamb (about 4 pounds)
- Kosher salt
- Flatbread or pita pockets, warmed on the grill, for serving
- Grilled Plum Tomatoes, recipe follows
- 1 cup Vinaigrette, recipe follows
- Radish Tzatziki, recipe follows
- 8 plum tomatoes, ends removed, sliced into very thick rounds
- Canola oil, for grilling
- Salt and freshly ground black pepper
- 6 tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon clover honey
- Salt and freshly ground black pepper
- 1 cup extra-virgin Greek olive oil, plus more for drizzling
- 3/4 cup finely grated radish
- 1/4 small red onion, finely grated
- 3/4 cup Greek yogurt
- 3 cloves garlic, finely chopped
- 2 tablespoons chopped fresh dill
- 1 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
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
Quinoa Tabbouleh with Feta
By á-32
Pour 2 cups of water into a medium saucepan and bring to a boil
- 1 cup quinoa
- Kosher salt and freshly ground black pepper
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup good olive oil
- 1 cup thinly sliced scallions, white and green parts (5 scallions)
- 1 cup chopped fresh mint leaves (2 bunches)
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 2 cups cherry tomatoes, halved through the stem
- 2 cups medium-diced feta (8 ounces)
Infineon Raceway Baked Beans Guy Fieri
By á-32
Sprinkle the steak with salt and pepper
- 2 pounds skirt steak, cut into 1/2-inch dice
- Kosher salt and fresh cracked black pepper
- 4 to 6 slices thick-cut applewood smoked bacon, 1/4-inch diced (about 1 cup)
- 1 1/2 cups 1/4-inch diced red onion
- 1/2 cup seeded and finely diced jalapenos (2 medium)
- 3 tablespoons minced garlic
- 1 teaspoon kosher salt
- 2 teaspoons fresh cracked black pepper
- Apple cider vinegar, best quality
- 1 (15-ounce) can cannellini beans, with liquid
- 1 (15-ounce) can lima beans, with liquid
- 1 (15-ounce) can kidney beans, with liquid
- 1/3 cup molasses
- 2 tablespoons dark brown sugar
- 3 tablespoons soy sauce
- 1/3 cup ketchup
- Crusty bread, for serving
Baked Ziti with Creamy Kale & Sausage
By á-32
Calories: 338, Total Fat: 10 g, Sat
- Olive oil cooking spray
- 4 deli-fresh lean spicy Italian turkey sausages (about 15 oz), casings removed
- 2 12-oz bunches Lacinato kale, ribs removed and leaves chopped
- 1 lb whole-wheat ziti, rigatoni or penne pasta
- 2 tbsp organic unsalted butter
- 2 large cloves garlic, finely chopped
- 1/3 cup white whole-wheat flour
- 4 cups 1% milk
- 4 oz part-skim, low-moisture mozzarella cheese, grated
- 1/2 packed cup sliced sun-dried tomatoes (not packed in liquid)
- 1/4 tsp sea salt
- Fresh ground black pepper, to taste
- 2 oz Parmigiano-Reggiano cheese, grated
Pan Sauteed Halibut with Curried Corn Sauce and Tomato Chutney
By á-32
Directions Heat butter in a medium saucepan over medium heat
- 4 (6-ounce) halibut fillets
- Olive oil
- Salt and freshly ground pepper
- 6 plum tomatoes, peeled and diced
- 1/2 cup chopped yellow onions
- 2 cloves garlic, finely chopped
- 2 tablespoons light brown sugar
- 1/4 cup white wine vinegar
- 1/4 cup golden raisins
- Salt
- 2 tablespoons ancho chile powder
- 1 teaspoon cayenne
- 1 tablespoon ground cumin seed
- 2 tablespoons ground coriander seed
- 1 tablespoon ground fenugreek seed
- 2 teaspoons ground cardamom seed
- 1 tablespoon turmeric
- 2 teaspoons ground ginger
- 1 tablespoon ground black peppercorns
- 1 teaspoon ground cloves
- In a bowl combine all curry powder ingredients.
Farro Salad with Radishes, Arugula and Feta
By á-32
Watch how to make this recipe
- Kosher salt
- 1 1/2 cups semi-pearled farro, rinsed
- 1/4 cup extra-virgin olive oil
- Pinch red pepper flakes
- 1 cup grape tomatoes, halved
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh Italian parsley
- 6 radishes, cut into wedges (quarters if small, eighths if large)
- 1/2 English cucumber, diced
- Juice of 1 lemon
- 2 cups baby arugula
- 3/4 cup crumbled feta (about 4 ounces)
- Freshly ground black pepper
Conchiglie al Forno with Mushrooms and Radicchio
By á-32
Directions Preheat the oven to 500 degrees F
- 6 ounces shiitake mushrooms, cleaned and trimmed
- 8 tablespoons (1 stick) unsalted butter
- 1 teaspoon kosher salt
- 2 cups (2 medium heads) finely shredded radicchio
- 2 1/2 cups heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces)
- 1/2 cup coarsely shredded fontina (1 1/2 ounces)
- 1/2 cup crumbled Gorgonzola (3 ounces)
- 2 teaspoons ricotta
- 6 leaves fresh sage, chopped (see note)
- 1 pound imported conchiglie rigate (pasta shells)
Osso Buco Recipe
By á-32
Preparation Heat the oven to 350°F
- 6 1-1/4 6 1-1/4 1-1/4 inch-thick veal shanks
- Kosher salt and freshly ground black pepper
- 1/2 1/2 1/2 cup all-purpose flour for dredging
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 1 1 1 Tbs. unsalted butter
- 3 3 2 cups finely diced yellow onion (about 2 medium onions)
- 1 1 2 cup finely diced celery (about 2 stalks)
- 3/4 3/4 2 cup finely diced carrot (about 2 small carrots)
- 1 1 1 tsp. dried oregano
- 3/4 3/4 3/4 cup dry white wine
- 2 2 2 Tbs. tomato paste
- 1 28-oz. 1 28-oz. 28-oz. can Italian plum tomatoes, drained and chopped, juices reserved
- 1 1 1 cup low-salt chicken broth, more if needed
- 1 1 sprig 1 large sprig thyme
- 1 1 1 bay leaf
- 1 1 2 Tbs. arrowroot mixed with 2 tsp. broth or water
- 3 3 3 Tbs. finely chopped fresh flat-leaf parsley
- 2 2 cloves 2 large cloves garlic, minced
- 1 1 1 Tbs. finely grated lemon zest
- 2 2 2 anchovy fillets, minced
- Nutritional Sample Size based on six servings
- 360 (kcal) : 360
- 140 Calories (kcal): 140
- 15 (g): 15
- 4 Fat (g): 4
- 1.5 Fat (g): 1.5
- 9 Fat (g): 9
- 85 (mg): 85
- 1010 (mg): 1010
- 26 (g): 26
- 5 (g): 5
- 24 (g): 24
Thai Tilapia with Brussels Sprouts and Spicy Cashews
By á-32
1 Heat broiler. Spray a small baking sheet with cooking spray
- 4 Tilapia loins
- cooking spray
- salt and pepper to taste
- 1/4 cup raw cashews
- 1/4 teaspoon cayenne pepper
- 1 teaspoon sesame oil, or olive oil
- 1 tablespoon fresh ginger, grated
- 5 cloves garlic, minced
- 3 cups brussels sprouts, trimmed and halved
- 1 cup roasted red pepper, diced
- 2 green onions, sliced
- 1 teaspoon yellow curry powder
- 2 teaspoons red curry paste
- 1 teaspoon ground cumin
- 4 teaspoons low sodium soy sauce
- 1 tablespoon brown sugar, packed
- 1 teaspoon salt
- 1 14 oz can light coconut milk
- 2 tablespoons cilantro leaves, torn
- cooked white or brown rice