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Recipes
Pumpkin, Corn, and Lemongrass Soup
By á-32
by Lillian Chou
- 1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded
- 1 large onion, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 3/4 pounds kabocha or butternut squash
- 2 1/2 cups fresh or frozen corn kernels (10 ounces; from 2 to 3 ears)
- 5 cups water
- Garnish: cilantro leaves
Lentil Vegetable Soup
By á-32
n a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes
- 1 pound French green lentils
- 4 cups chopped yellow onions (3 large onions)
- 4 cups chopped leeks, white part only (2 leeks)
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup good olive oil, plus additional for drizzling on top
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon ground cumin
- 3 cups medium-diced celery (8 stalks)
- 3 cups medium-diced carrots (4 to 6 carrots)
- 3 quarts chicken stock
- 1/4 cup tomato paste
- 2 tablespoons red wine or red wine vinegar
- Freshly grated Parmesan cheese
Carrot Soup with Dungeness Crab
By á-32
1. In a 5-qt. pot over medium-high heat, melt butter
- 2 1/2 tablespoons butter
- 1 medium chopped onion
- 1 pound sliced carrots
- 1 large bay leaf (or 2 small)
- 2 tablespoons white rice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon lemon zest
- 6 ounces shelled cooked Dungeness crab (from a 1 1/2 lb. crab)
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced chives, plus chopped chives for garnishing
Blackened Fish Tacos
By á-32
In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, ...
- FOR THE BLACKENED FISH:
- 1.5 lbs tilapia fillets
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon brown sugar
- 1/4 teaspoon cayenne pepper
- 2 tablespoons canola oil
- 12 corn tortillas
- FOR THE SLAW:
- 1/2 red cabbage, sliced thin
- 1/4 green cabbage, sliced thin
- 1/2 medium-sized onion, diced
- 1/2 cup cilantro
- Juice of 1 lime
- FOR THE AVOCADO-CILANTRO SAUCE:
- 1/2 cup sour cream
- 1 ripe avocado, pitted and skinned
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- 1 jalapeno, chopped and seeded
- Salt, to taste
Lentil Vegetable Soup
By á-32
n a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes
- 1 pound French green lentils
- 4 cups chopped yellow onions (3 large onions)
- 4 cups chopped leeks, white part only (2 leeks)
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup good olive oil, plus additional for drizzling on top
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon ground cumin
- 3 cups medium-diced celery (8 stalks)
- 3 cups medium-diced carrots (4 to 6 carrots)
- 3 quarts chicken stock
- 1/4 cup tomato paste
- 2 tablespoons red wine or red wine vinegar
- Freshly grated Parmesan cheese
Grilled Fingerling Potato Salad with Feta, Green Beans and Olives
By á-32
Directions Watch how to make this recipe Bring a large pot of salted water to a boil and cook the haricot vert unt...
- 8 ounces haricot vert, trimmed
- 12 fingerling potatoes
- 1 tablespoon kosher salt
- 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
- Canola oil, for grilling
- 8 ounces feta, crumbled
- 1/2 cup pitted kalamata olives
- 2 tablespoons lightly chopped fresh oregano
- Fresh parsley leaves, for garnish
Lentil Vegetable Soup
By á-32
n a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes
- 1 pound French green lentils
- 4 cups chopped yellow onions (3 large onions)
- 4 cups chopped leeks, white part only (2 leeks)
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup good olive oil, plus additional for drizzling on top
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon ground cumin
- 3 cups medium-diced celery (8 stalks)
- 3 cups medium-diced carrots (4 to 6 carrots)
- 3 quarts chicken stock
- 1/4 cup tomato paste
- 2 tablespoons red wine or red wine vinegar
- Freshly grated Parmesan cheese
Pumpkin Lasagna with Fontina
By á-32
Preheat an oven to 450°F (230°C)
- 1 lb. (500 g) whole milk ricotta cheese
- 1 Tbs. julienned fresh sage
- 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley
- 1/2 tsp. minced garlic
- Kosher salt and freshly ground pepper, to taste
- 2 yellow summer squash, cut into rounds 1/4 inch (6 mm) thick
- 2 zucchini, cut into rounds 1/4 inch (6 mm) thick
- 2 Tbs. olive oil
- 1 large yellow onion, thinly sliced
- 1 jar (24 oz./680 g) pumpkin Parmesan pasta sauce
- 12 sheets dried ruffle-edged lasagna noodles, cooked until al dente
- 1 lb. (500 g) Italian fontina cheese, shredded
World's Best Lasagna
By á-32
"It takes a little work, but it is worth it
- 1 pound sweet Italian sausage
- 3/4 pound lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (6.5 ounce) cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
Lentil Vegetable Soup
By á-32
n a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes
- 1 pound French green lentils
- 4 cups chopped yellow onions (3 large onions)
- 4 cups chopped leeks, white part only (2 leeks)
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup good olive oil, plus additional for drizzling on top
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon ground cumin
- 3 cups medium-diced celery (8 stalks)
- 3 cups medium-diced carrots (4 to 6 carrots)
- 3 quarts chicken stock
- 1/4 cup tomato paste
- 2 tablespoons red wine or red wine vinegar
- Freshly grated Parmesan cheese