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Recipes
Browned Cauliflower with Anchovies, Olives & Capers Recipe
By ltruitt
Anchovies and cauliflower are a sublime pairing
- 1 medium-small head cauliflower (about 2 lb.)
- 1 large clove garlic, peeled
- Pinch coarse sea salt or kosher salt
- 6 oil-packed anchovy filets, drained
- 1/4 cup extra-virgin olive oil
- 15 black olives (such as Kalamata or niçoise), pitted and roughly chopped
- 1 Tbs. fresh lemon juice; more to taste
- 2 tsp. capers, roughly chopped
- 1 tsp. finely grated lemon zest
- Large pinch of crushed red pepper flakes or 1/8 tsp. Aleppo pepper
Almond Joy Scones
By ltruitt
Added by HowSweetEats on September 22, 2011 in Breakfast Prep Time 15 Minutes Cook Time 12 Minutes Servings 16 Di
- Ingredients
- 2-1/2 cups All-purpose Flour
- 2/3 cups Almond Meal
- 1/3 cups Granulated Sugar
- 1/2 cups Unsweetened Flaked Coconut
- 1/2 teaspoons Baking Soda
- 2-1/2 teaspoons Baking Powder
- 1/2 teaspoons Salt
- 3/4 cups Cold Butter Cut Into Chunks
- 1 cup Buttermilk
- 1 teaspoon Coconut Extract
- 1 teaspoon Vanilla Extract
- Melted Butter, To Brush On Top Of Scones
- Coarse Sugar, For Sprinkling
- 3 ounces, weight Chocolate, Melted
Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice
By ltruitt
Recipe courtesy Emeril Lagasse, 2003 Prep Time: 5 min Inactive Prep Time: -- Cook Time: 15 min
- Ingredients
- 5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
- 1/4 cup extra-virgin olive oil
- 1 tablespoon sliced garlic
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons grated Parmesan
- Chopped chives, for garnish
Slow-Cooker Lentil and Swiss Chard Stew
By ltruitt
Editors’ Choice Cookbook Collection
- 2 tablespoons vegetable oil
- 3 medium onions, minced
- 1 pound Swiss chard, stems and leaves separated (see illustration below); stems cut into 1/4-inch pieces and leaves chopped coarse
- 6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
- Salt
- 6 cups vegetable broth
- 1 pound carrots, cut into 1-inch chunks
- 1 (15-ounce) can tomato sauce
- 12 ounces portobello mushroom caps, gills removed (see illustration below), cut into 1/2-inch chunks
- 7 ounces brown or green lentils (1 cup), rinsed and picked over
- 2 bay leaves
- 1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried
- 1/2 ounce dried porcini mushrooms, rinsed and minced
- 1 tablespoon balsamic vinegar
- Ground black pepper
- Grated Parmesan cheese (for serving, optional)
- Extra-virgin olive oil (for serving, optional)
Garlic Greens, Sausage and Chard Lasagna
By ltruitt
Preheat oven to 350. Cook lasagna noodles in a pot of salted water until just cooked
- Serves 4-5
- 3 Tbls. butter
- 1/4 c. flour
- 3 c. whole milk (do not substitute with 2 percent it will be too watery)
- 1 c. grated Parmesan cheese
- 2 green garlic stalks, thinly chopped (or one clove chopped as substitute)
- 5 c. chopped, stems removed (or baby) Swiss chard
- 1 lb. sweet italian sausage
- 1 lemon
- 1 16 oz. pack good lasagna noodles, cooked al dente
- kosher salt and black pepper
Bernaise Sauce Classique
By ltruitt
Fondue
- 1/2 pound butter, melted
- 1 T onion, choped fine
- 2 T shallots, chopped fine
- 1 1/2 t peppercorns, crushed
- 1/2 T dried tarragon, finely chopped
- 2 T tarragon vinegar
- 2 T water
- 3 egg yolks
- salt
- cayenne pepper
Quick Braised Bok Choy, Turnips, and Watercress with Ginger and Soy
By ltruitt
Published January 1, 1996
- Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon minced fresh ginger
- 1/2 pound turnips , peeled, halved, and sliced thin
- 2 heads bok choy (about 12 ounces), washed and cut crosswise into 1-inch pieces
- 1 bunch watercress (about 4 ounces), rinsed
- 1/4 cup low-sodium chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons sake
- Ground black pepper
- 2 tablespoons toasted sesame seeds
Lentils and Rice With or Without Pork
By ltruitt
Published: December 31, 2010 Time: About 45 minutes Related * Sustainable Food: Chop, Fry, Boil: Eati...
- 2 tablespoons olive oil, plus more for drizzling
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 large carrot, chopped
- 4 ounces bacon or sausage, chopped, optional
- 1 tablespoon minced garlic
- Salt and freshly ground black pepper
- 2 cups lentils, rinsed and picked over
- 1 cup long-grain brown rice
- 3 or 4 bay leaves
- Chopped fresh parsley leaves for garnish.
Lentils, Vegetables, Sausage, Ricotta
By ltruitt
Any combination of vegetables will work-celery, carrots, white potatoes, squash, pumpkin
- 2 precooked sausages (something with apples is best), sliced
- 1 cup Lentils
- 1 small onion, chopped
- 1 garlic clove, chopped
- 1 small pepper, chopped
- 1 small eggplant, halved and sliced
- 1/2 sweet potato, 1 inch cubes
- 3 collards (or other greens), rinsed and torn into small pieces
- 1/4 cup chopped sun dried tomatoes
- 1/2 cup ricotta, or more to liking
- 1/4 cup or more chicken broth Juice from half lemon
- Salt/pepper
- Parmesan cheese to taste
- Chili, cayenne, red pepper (optional)
Cumin-Coriander Kebabs
By ltruitt
July 7, 2011 - Loulie's This is one of our favorite ways to eat ground beef
- 1 About 1 lb. good quality ground beef
- 1/4 c. grated onion
- 1 tsp. minced ginger
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/4-1/2 tsp. cayenne pepper (depending on how spicy you like things)
- 1 tsp. salt
- 1/4 c. plain yogurt
- 1 tsp. rice vinegar
- 1/4 c. chopped fresh cilantro leaves
- 1/4 c. chopped fresh mint leaves
- Vegetable oil for frying
- Lettuce leaves for serving
- Soy-Ginger sauce for serving