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Recipes
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
Green Tomato Soup
By á-32
This beautiful green soup pairs the tartness of green tomatoes with fragrant basil and thyme
- 2 # Green Tomatoes sliced in half
- 1/4 Virgin Olive oil
- 1 T Salt
- 1 1/2 t Ground Black Pepper
- 1 T unsalted Butter
- 1 Yellow Onion chopped
- 1/4 crushed Red Pepper Flakes
- 3 c Chicken Salt
- 3/4 c fresh Basil Leaves
- 1 t Thyme
Hatch Chile Cream Cheese Dip
By á-32
Preheat the oven to 375 degrees F
- 1 1 1 Hatch green chile or 1 cup canned diced Hatch chiles
- 1 1 1 tablespoon canola oil
- 1/2 1/2 2 to 5 chopped scallions, white and light green parts only, plus 2 tablespoons sliced dark green parts, for garnish (4 to 5 scallions)
- 1 1 1 pound cream cheese, at room temperature
- Kosher salt and freshly ground black pepper
- 1/2 1/2 1/2 cup sour cream
- 2 2 2 cups Mexican blend shredded cheese (8 ounces)
- 1 1 1 teaspoon lime zest (2 limes)
- Blue and white tortilla chips, for serving
Lentil Vegetable Soup
By á-32
In 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
Macaroni and Cheese
By á-32
by Garrett McCord
- 6 tablespoons unsalted butter, plus more to grease the baking dish
- 1 cup panko bread crumbs
- 24 ounces sharp or extra-sharp Cheddar, grated (about 9 cups total)
- 1 pound elbow macaroni
- 3 1/4 cups whole milk
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons dry mustard
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- Equipment: 9- by 13-inch baking dish, flat-edged wooden spoon or heat-safe rubber spatula
Steak & Pepper Tacos
By á-32
In a skillet, saute olive oil, cumin and garlic for 1 minute
- 1 tablespoon olive oil
- 1 * 1 teaspoon cumin
- 1 * 1 garlic clove, minced
- 3 * 3 ounces steak strips
- 1 1/2 * 1 1/2 cups sliced green and red bell peppers
- 1/2 * 1/2 cup sliced onion
- 2 * 2 small (6-inch) whole-grain tortillas
- 4 * 4 tablespoons salsa
- 2 * 2 tablespoons low-fat sour cream
Sheet Pan Sticky Pomegranate Chicken and Honey Roasted Squash
By á-32
If your sauce is not thick enough reduce on simmer 5-10 minutes and serve with Chicken
- 1/2 Cup Sweet Thai Chili Sauce
- 1/4 cup pomegranate juice
- 1/4 cup low sodium soy sauce
- 1 inch piece of fresh ginger peeled and grated
- 1 clove garlic minced
- 2 pounds boneless, skinless chicken breast or thighs
- 1 acorn or kabocha squash seeded and sliced
- 1 T olive oil
- 1 T honey
- kosher salt and pepper
- arils from one pomegranate
Herbed Lamb Chops with Homemade BBQ Sauce
By á-32
Directions For the barbecue sauce: Place the tomato sauce, sugar, vinegar, tomato paste, balsamic vinegar, Worcest...
- One 15-ounce can tomato sauce or tomato puree
- 1/2 packed cup light brown sugar
- 1/2 cup apple cider vinegar
- 3 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons kosher salt
- 1 cinnamon stick or a pinch of ground cinnamon
- 1 clove garlic, peeled and smashed
- 1 small onion, peeled and quartered, root end left intact
- Vegetable oil cooking spray
- 1 pound baby lamb chops (8 or 9 chops)
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 1/2 tablespoons herbes de Provence
Beef Stew in Red Wine Sauce Recipe by Jacques Pépin
By á-32
Buy about 2 pounds of beef from the flatiron part of the shoulder
- 2 pounds beef from the flatiron part of the shoulder
- 1 tablespoon butter
- 2 tablespoons olive oil
- Salt
- Pepper
- 1 cup finely chopped onion
- 1 tablespoon finely chopped garlic
- 1 tablespoon flour
- 1 bottle of red wine
- 2 bay leaves
- 1 sprig fresh thyme
- 15 cipollini or pearl onions
- 15 cremini mushrooms
- 15 baby carrots
- 5-ounce piece of pancetta
- 1/4 cup water
- Dash of sugar
- Chopped fresh parsley
Moroccan Grilled Lamb Chops
By á-32
Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food proc...
- 6 6 6 large garlic cloves
- 1/3 1/3 1/3 cup julienned fresh mint leaves
- 1 1/2 1 1/2 1/2 tablespoons ground turmeric
- 1 1 1 tablespoon whole coriander seeds
- 1 1 1 tablespoon ground cumin
- 1 1 1 tablespoon grated lemon zest (2 lemons)
- Kosher salt
- 5 5 5 tablespoons good olive oil, plus extra for the grill
- 3 3 to 7 of lamb (6 to 7 ribs each), cut into chops
- 1 1/2 1 1/2 1/2 cups plain whole-milk Greek yogurt (12 ounces)
- 1 1/2 1 1/2 1/2 teaspoons Sriracha
- 3 3 3 tablespoons freshly squeezed lemon juice
- Couscous with Pine Nuts and Mint, for serving, recipe follows
- 2 2 2 tablespoons good olive oil
- 1 1 1 tablespoon unsalted butter
- 1 1 1 cup chopped yellow onion
- 3 3 3 cups chicken stock, preferably homemade
- 1 1/2 1 1/2 1/2 cups couscous
- Kosher salt and freshly ground black pepper
- 1/2 1/2 1/2 cup julienned fresh mint leaves, loosely packed
- 1/3 1/3 1/3 cup pine nuts, toasted