á-32's profile page
Recipes
Sweet and Spicy Short Rib Tacos
By á-32
Soak the ancho chiles in boiling water until softened, about 15 minutes
- 4 dried ancho chiles*, stemmed, seeded, and ribs discarded
- 1 medium onion, quartered
- 3 garlic cloves, coarsely chopped
- 1/3 cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 1/2 cups low-sodium beef broth
- 1 teaspoon salt, plus extra for seasoning
- 1 teaspoon freshly ground black pepper, plus extra for seasoning
- 6 pounds beef short ribs
- 1 tablespoon vegetable oil
- Warm corn tortillas
- Mexican crema or sour cream
- 1/2 cup chopped fresh cilantro leaves
- * can be found in the Hispanic section of grocery stores
Grilled Fish Tacos with Vera Cruz Salsa
By á-32
Watch how to make this recipe
- 1 1/2 pound piece halibut
- 2 tablespoons ancho chile powder
- Kosher salt and freshly ground black pepper
- 2 to 3 tablespoons olive oil
- Juice of 1/2 lime
- 1/2 head Napa or white cabbage, shredded
- 1/2 cup barely chopped fresh cilantro
- Kosher salt and freshly ground black pepper
- 8 to 12 white or yellow corn tortillas, warmed on the grill
- Vera Cruz Salsa, for serving, recipe follows
- 3 large plum tomatoes, cored and halved
- 2 jalapenos, stems removed
- Canola oil, for grilling
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1 small red onion, finely diced
- 1 cup manzanilla olives, pitted and halved
- 1 tablespoon capers, drained
- 1/4 cup extra-virgin Spanish olive oil
- 3 tablespoons red wine vinegar
- 1/4 cup chopped fresh cilantro
- 1 teaspoon dried Mexican oregano
- Juice of 1/2 lime
Chinese Chicken Lettuce Wraps
By á-32
1 Mix chicken, green onions, water chestnuts, cilantro and mushrooms in a large bowl
- 3 chicken breasts, boneless skinless, ground or small dice
- 2 bunches green onions, chopped small
- 2 cans water chestnuts, chopped small
- 1 bunch cilantro, chopped (leaves only)
- 8 large white mushrooms, chopped small
- 1/2 cup Hoisin sauce
- 1 tbsp Sriracha sauce
- 4 tbsp soy sauce, low sodium
- 2 tbsp canola oil
- Iceberg Lettuce or other lettuce
Tomato-Basil Soup
By á-32
Bring tomato and juice to a boil in a large saucepan
- 4 cups chopped seeded peeled tomato (about 4 large)
- 4 cups low-sodium tomato juice
- 1/3 cup fresh basil leaves
- 1 cup 1% low-fat milk
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
- Basil leaves, thinly sliced (optional)
- 8 (1/2-inch-thick) slices diagonally cut French bread baguette
Two-Bean Turkey Chili
By á-32
by Judith Finlayson
- 4 cups cooked pinto beans (see tips)
- 1 tbsp oil
- 2 onions, finely chopped
- 2 stalks celery, thinly sliced
- 6 cloves garlic, minced
- 1 tbsp ground cumin (see tips)
- 2 tsp dried oregano
- 1/2 tsp cracked black peppercorns
- Zest of 1 lime
- 2 tbsp fine cornmeal
- 1 cup chicken or turkey broth
- 1 can (28 oz/796 mL) tomatoes with juice, coarsely chopped
- 2 lbs skinless boneless turkey breast, cut into 1/2-inch (1 cm) cubes (see tips)
- 2 cups frozen sliced green beans
- 1 tbsp New Mexico or ancho chile powder, dissolved in 2 tbsp (30 mL) lime juice
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 can (4 1/2 oz or 127 mL) diced mild green chiles
- 1 jalapeño pepper or chipotle pepper in adobo sauce, diced, optional
Crepes with Smoked Salmon, Ricotta, Red Onion and Capers with Lemon Creme Fraiche
By á-32
For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend u...
- 1 1/2 1 1/2 1/2 cups whole milk
- 1 1 1 cup all-purpose flour
- 1 1 1 tablespoon sugar
- 1/4 1/4 1/4 teaspoon coarse salt
- 4 4 4 large eggs
- 4 4 4 tablespoons unsalted butter, melted and cooled
- 1/4 1/4 1/4 cup creme fraiche
- 1/2 1/2 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- 2 2 2 cups fresh ricotta, drained through a cheesecloth for 2 hours
- 2 2 2 teaspoons finely chopped chives
- 2 2 2 teaspoons finely chopped fresh dill, plus dill fronds, for garnish
- 2 2 2 teaspoons finely chopped fresh parsley
- 1 1 1 teaspoon finely grated lemon zest
- Kosher salt and freshly ground black pepper
- 8 8 8 ounces paper-thin slices smoked salmon
- 1 1 1 small red onion, halved and thinly sliced
- 2 2 2 tablespoons drained capers in brine
Potato-Fennel Gratin
By á-32
This can be made a day ahead and reheated at 350 degrees for 30 minutes
- 2 small fennel bulbs
- 1 yellow onion
- 2 Tablespoons of good olive oil
- 1 Tablespoon of unsalted butter
- 2 pounds of russet potatoes (4 large potatoes)
- 2 cups plus 2 tablespoons of heavy cream
- 2 1/2 cups of grated Gruyere cheese 1/2#
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Rib-Eye Steaks with Porcini Rub
By á-32
For the Salad: For the steaks: Process the mushrooms in a spice grinder until they form a powder; place it in a j...
- For the Steaks:
- 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
- For the Salad:
- 6 ounces baby arugula
- Juice of one lemon
- Oven-Dried Tomatoes, recipe follows
- Balsamic vinegar, for drizzling
- Oven-Dried Tomatoes:
- 1 pint cherry tomatoes, sliced in half
- Olive oil
- Kosher salt and freshly ground black pepper
- Crushed red pepper flakes, optional
Sour Cream Coffeecake Muffins Recipe Print Page | MyRecipes.com
By á-32
180 calories per muffin
- 1/2 cup packed dark brown sugar
- 1/4 cup chopped pecans
- 1 1/2 teaspoons ground cinnamon
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 1/2 cup egg substitute
- 1 cup reduced-fat sour cream
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour (about 7 3/4 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Cooking spray
- 6 tablespoons powdered sugar
- 3 teaspoons fresh orange juice
- Dash of salt
Clams with Chorizo
By á-32
This is an appetizer but you can triple the recipe and serve as a main dish
- 1 pound Manilla clams
- 1/4 pound Chorizo sausage
- 1 leek Medium diced
- 1 roma tomato medium diced
- 1 tsp minced garlic
- 2 tbsp unsalted butter
- 1/4 cup pinot grigio wine
- 1 loaf baguette