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Recipes
Blue cheese and pecan dip
By á-32
Assorted cut-up fresh vegetables and fruits (such as carrots, bell peppers, celery, broccoli, apples and small clus...
- 1 8ounce package cream cheese, room temperature
- 2 cups purchased refrigerated blue cheese dressing
- 1 1/3 cups chopped pecans, toasted
- 1/2 cup crumbled blue cheese (about 4 ounces)
Thai Grilled Shrimp Skewers with Watermelon & Avocado
By á-32
Prepare marinade: In a blender or food processor, blend jalapeño, garlic, ginger, milk, mint, lime juice and fish ...
- 1 jalapeño chile pepper, stemmed (TIP: For less heat, remove seeds.)
- 1 large clove garlic
- 1 1-inch piece fresh ginger, peeled
- 1 cup low-fat coconut milk
- 1/3 packed cup fresh mint
- 1/4 cup fresh lime juice
- 1 tbsp fish sauce
- 24 jumbo (21-25) shrimp, peeled, deveined and tails removed
- High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed
- 1 avocado, peeled, pitted, and cut into 16 cubes (TIP: Slice avocado lengthwise into quarters, then cut each slice into 4 chunks)
- 3 cups cubed seedless watermelon
Spanish Rice
By á-32
Marcela Valladolid
- 3 vine-ripened tomatoes
- 2 cups chicken broth, plus more as needed
- 1 tablespoon olive oil
- 1 large chopped onion
- 1 large finely diced carrot
- 1 large garlic clove, minced
- 2 cups medium-grain rice
- 2 teaspoons salt
- 1 bay leaf
- 1 whole serrano chile
- 1/4 cup fresh or frozen peas, thawed
Cavaniola's Cheese Platter
By á-32
Directions Artfully arrange the cheeses, crackers, figs and cranberries on a board and decorate with the rosemary ...
- Goat's milk cheese, such as Monte Enebro
- Sheep's milk cheese, such as Abbaye de Belloc
- Cow's milk cheese, such as Brillat-Savarin
- Cheddar, such as Neals Yard Dairy Montgomery Cheddar
- Nut and fruit crackers
- Dried figs
- Dried cranberries
- Sprigs of rosemary, for decoration
- Fig leaves, for decoration
Sesame ginger shrimp tacos with wasabi crema
By á-32
To make the shrimp, combine the lime juice, sesame oil, sesame seeds, ginger, soy sauce and scallions in a small bo...
- Sesame Ginger Shrimp Tacos with Wasabi Crema
- (makes 4 servings)
- 3 limes (juiced)
- 3 tbsp sesame oil
- 1 tbsp sesame seeds
- 2 tbsp fresh ginger (grated)
- 1/4 cup low sodium soy sauce
- 3 scallions (sliced)
- 1 lb medium shrimp (peeled & deveined)
- 8 soft white corn tortillas
- queso fresco
- purple cabbage (shredded)
- pickled carrots (recipe below)
- wasabi crema (recipe below)
- Pickled Carrots
- 2 cups fresh carrots (peeled & julienned matchstick style)
- 1/4 cup water
- 1/4 cup rice wine vinegar
- 1 tbsp sugar
- 2 tsp salt
- Wasabi Crema
- 1 cup sour cream
- 1 tbsp wasabi paste
- 1 tbsp fresh lime juice
- salt to taste
Butternut Squash Olive Oil Cake with Clementine Glaze
By á-32
1 Preheat oven to 350 degrees F
- 1 3/4 cups Whole Wheat Pastry Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 cup butternut squash puree (from a small roasted butternut squash)
- 2 large eggs
- 1/2 cup olive oil
- 1 cup white sugar
- 1/2 cup brown sugar
- Glaze
- 2 1/4 cups confectioners sugar (powdered sugar)
- 1/4 cup water or fat free milk
- 1 tablespoon clementine rind, grated
- 1/4 + 2 tablespoons clementine juice
30-Minute Tuscan White Bean Soup Recipe | Yummly
By á-32
Heat olive oil in a large saucepan over medium-high heat until shimmering
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 medium onion, finely diced (about 1 cup)
- 2 medium carrots, finely diced (about 1 cup)
- 2 ribs celery, finely diced (about 1 cup)
- 4 cloves garlic, minced on a microplane grater
- 1/2 teaspoon dried red pepper flakes
- 1 quart homemade or low-sodium canned chicken broth
- 2 (15-ounce) cans white beans (cannellini or great northern), with their liquid
- 4 6-inch sprigs rosemary, leaves finely chopped and stems reserved
- 1 (3-4 inch) chunk parmesan rind (optional)
- 2 bay leaves
- 3 to 4 cups roughly chopped kale or swiss chard leaves
- Kosher salt and freshly ground black pepper
- Parmigiano-Reggiano for serving
Cleta Bailey's Toffee Squares
By á-32
Preheat oven to 350 degrees
- 2 sticks Butter
- 1 cup Packed Brown Sugar
- 1 whole Egg
- 2 teaspoons Vanilla
- 2 cups All-purpose Flour
- 2 cups Chocolate Chips (milk Or Semi-sweet)
- 3/4 cups Finely Chopped Pecans
Corn and Poblano Lasagna 2
By á-32
Preheat the oven to 350 degrees F
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- Salt and freshly ground black pepper
- 1/2 cup thinly sliced white onion
- 4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
- 1 large zucchini, thinly sliced lengthwise
- Twelve 7-by-3-inch no-boil lasagna sheets
- 2 cups shredded Oaxaca cheese, or mozzarella
Lemon-Garlic Swiss Chard
By á-32
Preparation 1. Heat a large skillet over medium-high heat
- Ingredient Ingredients
- 1 tablespoon extra-virgin olive oil $
- 1 tablespoon minced garlic
- 12 cups Swiss chard, chopped (about 10 ounces) $
- 2 tablespoons water
- 1 1/2 teaspoons fresh lemon juice
- 1/8 teaspoon freshly ground black pepper $
- 4 teaspoons shaved fresh Parmesan cheese