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Recipes
Chocolate Pots De Creme with Cherry Whip
By ajiann
Preheat the oven to 350 degrees F
- 4 ounces good quality bittersweet chocolate, chopped
- 2 cups heavy cream, divided
- 1/4 cup sugar, plus 1 teaspoon
- 2 large egg yolks
- 1/4 cup cherry jam or preserves
Sweet Tomato "Conserva
By ajiann
Bring a large pot of water to a boil
- 2 pounds ripe plum tomatoes
- 3 cups water
- 2 cups sugar
- 2 cinnamon sticks
- 6 whole allspice berries
- 8 to 12 ounces firm, salty cheese, such as queso fresco, feta, or ricotta salata, cut into 1/4-inch slices
Olive Oil-Grape Cake with Honey-Ginger Glaze
By ajiann
Directions Special equipment: a 9-inch springform pan (or a 9-inch glass baking dish) Position an oven rack in th...
- 4 tablespoons unsalted butter, softened, plus extra for greasing the pan
- 3/4 cup sugar
- 2 large eggs
- 1/4 cup extra-virgin olive oil
- 1/4 cup whole milk
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 lemon
- 1 1/2 generous cups small red seedless grapes
- 3 tablespoons clover honey
- 1 small knob of ginger, grated
- Tangy Greek yogurt or lemon sorbet, for serving
Butternut Squash
By ajiann
I Preheat skillet on medium heat
- 1/2 large butternut squash. seeded and grated or shredded
- 1 cup red onions, diced
Pasta with Cherry Tomatoes, Basil and Shrimp
By ajiann
Chef’s Tips: If you want a different look, cut the shrimp in ¼-inch dice before you add it to the tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 pounds shrimp, shelled and deveined
- 6 tablespoons Pompeian® Extra Virgin Olive Oil
- 1 onion, finely chopped
- 6 garlic cloves, thinly sliced
- 2 pounds cherry tomatoes, cut in half, or heirloom tomatoes, cut in quarters
- 1/4 teaspoon C&H® or Domino® sugar (optional)
- 4 tablespoons chopped basil, divided
- 1 pound DaVinci® pasta—penne rigate or spaghetti
- Salt and pepper to taste
Vegetable Fried Rice
By ajiann
Source: © EatingWell Magazine Active Time: 40 Minutes Total Time: 40 Minutes 2 servings, 2 cups each
- 1 cup instant brown rice
- 1 cup vegetable broth
- 2 eggs, lightly beaten
- 2 teaspoons canola oil
- 6 ounces asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)
- 1 medium red bell pepper, thinly sliced into 1-inch pieces
- 4 scallions, cut into 1-inch pieces
- 1 clove garlic, minced
- 1 tablespoon minced fresh ginger
- 4 teaspoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- Hot red pepper sauce, to taste
Italian Lentil Salad
By ajiann
Bring a large pot of salted water to a boil over high heat
- Salad:
- 1 pound green lentils (recommended: Sabarot)
- 2 scallions, chopped
- 1 cup halved seedless green grapes
- 1 cup halved seedless red grapes
- 1 cucumber, peeled, seeded and diced
- 1 red bell pepper, seeded and diced
- 1/2 cup coarsely chopped skinned and toasted hazelnuts
- 2 teaspoons lemon zest (from about 2 lemons)
- Vinaigrette:
- 1/3 cup fresh lemon juice (from 1 to 2 lemons)
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- For the Salad:
- Directions
- Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
- For the Vinaigrette:
- Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
- Pour the vinaigrette over the salad and toss well.
- ©Television Food Network G.P.
- All Rights Reserved.
- Ingredients
- Salad:
- 1 pound green lentils (recommended: Sabarot)
- 2 scallions, chopped
- 1 cup halved seedless green grapes
- 1 cup halved seedless red grapes
- 1 cucumber, peeled, seeded and diced
- 1 red bell pepper, seeded and diced
- 1/2 cup coarsely chopped skinned and toasted hazelnuts
- 2 teaspoons lemon zest (from about 2 lemons)
- Vinaigrette:
- 1/3 cup fresh lemon juice (from 1 to 2 lemons)
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Cranberry Shrimp Ceviche with Ponzu
By ajiann
In a large bowl, combine all ingredients except tortilla chips, season and place in fridge for 20 minutes
- 1 pound baby Contessa shrimp, peeled & deveined
- 1 small jicama, 1/4-inch dice
- 1 small red onion, 1/4-inch dice
- 1/2 cup chopped fresh cranberries
- 1 cup ponzu
- 1 jalapeno, minced
- 1/4 cup coconut, shredded, dessicated, unsweetened, toasted, plus more for garnish
- Kosher salt and freshly ground black pepper to taste
- Corn tortilla chips for garnish
Whole-Wheat Pita Chips with Mascarpone-Chive Dipping Sauce
By ajiann
Place an oven rack in the center of the oven and preheat to 450 degrees F
- 4 whole-wheat pita breads, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 4 strips bacon, cooked until crisp, finely chopped
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 3/4 cup sour cream
- 1/4 cup chopped fresh chives
Potato-Egg Salad (Ensalada de Papas y Huevos)
By ajiann
Put the potatoes in a large saucepan or Dutch oven
- 3 pounds Eastern or white new potatoes, cut into 1/2-inch dice (about 8 cups)
- Salt
- 4 extra large eggs
- 2 tablespoons white wine vinegar
- 1/3 cup olive oil
- 1/4 cup minced fresh chives
- Freshly ground black pepper
- 1 bottled roasted red pepper, drained and cut into 1/2-inch dice, optional