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Recipes
Stuffed Poblanos
By Jillh929
Smaller and spicier than their bell-pepper cousins, poblanos are good for stuffing
- 1 can (28 ounces) whole tomatoes in puree
- 1 jalapeno chile (ribs and seeds removed, for less heat), minced
- 2 small onions, chopped
- 3 garlic cloves (2 whole, 1 minced)
- coarse salt and ground pepper
- 1 can (19 ounces) black beans, rinsed and drained
- 1/2 cup yellow cornmeal
- 1 cup shredded pepper Jack cheese
- 1 teaspoon ground cumin
- 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
Chocolate-Pistachio Biscotti
By Jillh929
New York newlywed Cathy No Rebatta loves to make these Italian cookies to give as gifts
- 2 cups all-purpose flour (spooned and leveled)
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup shelled unsalted pistachios
- 4 ounces dark chocolate, chopped
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1/4 cup unsweetened cocoa powder
Tilapia with Barley, Shitake, and Edamame Salad
By Jillh929
1.Make the salad: Heat oil in a large saute pan over medium-high heat
- FOR THE SALAD:
- 3 tablespoons extra-virgin olive oil
- 6 ounces shiitake mushroom caps, sliced 1/4 inch thick
- 3 shallots, minced (1/3 cup)
- 1 teaspoon minced garlic
- 1 1/2 cups frozen shelled edamame
- 3 cups cooked barley (from 1 cup dry)
- 1 teaspoon coarse salt
- Freshly ground pepper
- FOR THE FISH:
- 2 tilapia fillets (6 ounces each), halved lengthwise, or 4 fillets (3 ounces each)
- 1 1/2 teaspoons coarse salt
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1/4 cup lime juice (from 4 limes)
- 1/4 cup water
Beef and Butternut Squash Stew
By Jillh929
In a large soup pot heat 3 tablespoons of olive oil over medium heat
- 3 tablespoon olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, chopped
- 1 tablespoon minced fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 pounds stew beef, cut into 2-inch cubes
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons all-purpose flour
- 1 cup Marsala wine
- 1 pound butternut squash, trimmed and cut into 2-inch cubes
- 1/4 cup chopped sun-dried tomatoes
- 3 to 4 cups beef broth
Grilled Portabella and Bulgur Salad Sandwiches
By Jillh929
Make vinaigrette: With motor running, drop garlic into food processor and finely chop
- For tomato vinaigrette:
- 1 large garlic clove
- 1 pint grape or cherry tomatoes
- 1/2 cup flat-leaf parsley leaves
- 1/3 cup extra-virgin olive oil
- 1/4 cup red-wine vinegar
- 1 tablespoon finely chopped rosemary
- 1/4 teaspoon hot red-pepper flakes
- For salad:
- 8 large portabella mushrooms, stems reserved for another use (see cooks' note, below)
- 1 small red onion, cut lengthwise into 1/2-inch-thick wedges (keeping root end intact)
- 2 medium yellow bell peppers, quartered lengthwise
- 1 medium zucchini, halved lengthwise
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 cups boiling-hot water
- 1 cup medium bulgur
- 1/4 cup pine nuts, toasted
- 2 1/2 ounces baby arugula (4 cups)
- 1 firm-ripe small avocado
Mexican Style Grilled Corn
By Jillh929
If you can find queso fresco or Cotija, use either in place of the Pecorino Romano
- Vegetable oil for cooking grate
- 1/4 cup mayonnaise , regular or light
- 3 tablespoons sour cream
- 3 tablespoons minced fresh cilantro leaves
- 3/4 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 4 teaspoons juice from 1 lime
- 1 ounce grated Pecorino Romano cheese (about 1/2 cup) (see note)
- 4 teaspoons vegetable oil
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- 6 corn ears (large), husks and silk removed
Apple-Honey Challah
By Jillh929
1.Butter a large bowl, and melt 4 tablespoons butter in a saucepan over medium-low heat; let cool
- 4 ounces (1 stick) unsalted butter or nondairy margarine, plus more for bowl, pan, and plastic
- 3 1/2 cups unbleached bread flour, plus more for surface
- 3/4 cup warm water (100 degrees)
- 2/3 cup honey
- 2 large eggs plus 3 large egg yolks
- 2 teaspoons active dry yeast (from one 1/4-ounce envelope)
- 2 teaspoons coarse salt
- 1 1/2 tart green apples, preferably Granny Smith, peeled and cut into 1/4-inch-thick slices (about 1 3/4 cups)
Lighter Eggplant Parmesan
By Jillh929
Baked eggplant and a healthier bechamel match up in an Italian classic made virtuous
- 1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
- 1 tablespoon olive oil
- Coarse salt and ground pepper
- 1 cup fat-free (skim) milk
- 3 tablespoons all-purpose flour
- 2 garlic cloves, minced
- 1 cup homemade or best-quality store-bought marinara sauce
- 1/2 cup grated part-skim mozzarella
- 1/3 cup grated Parmesan
Lighter Chicken and Biscuits
By Jillh929
Our new take on a Southern comfort food has a surprise: It's not too good to be truly healthy
- 1/3 cup whole-wheat flour, spooned and leveled
- 1/3 cup plus 2 tablespoons all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- Coarse salt and ground pepper
- 1 large egg white
- 3 tablespoons plus 2 teaspoons vegetable oil, such as safflower
- 1 cup low-fat (1 percent) milk
- 5 carrots, thinly sliced
- 5 celery stalks, thinly sliced
- 1 box (10 ounces) frozen pearl onions, thawed
- 1/4 teaspoon dried thyme
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
Red Beans with Andouille Sausage
By Jillh929
Andouille is a spicy Cajun pork sausage
- 1 teaspoon vegetable oil
- 1 pound andouille sausage, halved lengthwise and cut into 1-inch pieces
- 1 medium onion, diced small
- 2 garlic cloves, finely chopped
- 1 bag (1 pound) dried, small red beans, soaked overnight and drained
- Coarse salt and ground pepper