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Recipes
Coconut Green Curry Lentils
By ltruitt
Place lentils, bulgur, 2 1/2 cups water, curry paste, and turmeric in a medium saucepan
- 1 cup uncooked lentils, rinsed
- 1/2 cup bulgur
- 2 1/2-4 cups water or vegetable broth
- 1/4 cup green curry paste
- 3/4 teaspoon turmeric
- 1 tablespoons tomato paste
- 1 1/2 tablespoons butter
- 2 cloves garlic, minced
- 2 teaspoons garam masala
- 1 teaspoon sea salt
- 1/2 cup coconut milk
- 1 teaspoon fresh ginger, peeled and minced
- 2 cups fresh spinach, stems removed
- Greek yogurt for topping
Scarpetta’s Spaghetti with Fresh Tomato Sauce and Garlic Basil Oil Recipe
By ltruitt
From Steamy Kitchen Serves 4
- For the Basil-Garlic Oil:
- 4 ripe organic tomatoes (preferably plum tomatoes)
- One 12-ounce can of San Marzano or organic whole tomatoes
- 2 tablespoons extra virgin olive oil
- Pinch of crushed red chili pepper flakes
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 ounce freshly grated Parmigiano-Reggiano (about 1/2 cup)
- 6 to 8 fresh basil leaves, well washed and dried, stacked and rolled into a cylinder and sliced thinly crosswise into a chiffonade
- 1 pound spaghetti, either high-quality dry or homemade
- 1/4 cup extra virgin olive oil
- 6-8 whole cloves garlic
- 10 whole fresh basil leaves
- Generous pinch crushed red chili pepper flakes
Grilled Ratatouille
By ltruitt
From Big Girl Small Kitchen Makes 2 servings This can be executed on an indoor grill pan, but it will take forev...
- 1 small eggplant, sliced lengthwise 1/3 inch thick
- 1 zucchini, sliced lengthwise 1/4 inch thick
- 1 yellow squash, sliced lengthwise 1/4 inch thick
- 1 orange or yellow pepper, cored and sliced into rings
- 1 red pepper, cored and sliced into rings
- 1 medium red onion, peeled and cut into rings
- 1 pint cherry or grape tomatoes
- 1/4 cup roughly chopped basil
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon balsamic
- 1/4 cup olive oil
- Sea salt
- Skewers
Chickpea Soup from NYT
By ltruitt
Most chickpea soups, whether savory minestrones or spicy North African stews, are rustic and hearty
- 1/2 pound chickpeas (about 1 1/8 cups), washed and picked over
- 2 tablespoons extra virgin olive oil
- 1/2 medium size red onion, chopped
- 2 to 3 large garlic cloves, green shoots removed, minced
- 1 teaspoon cumin seeds, ground
- 1/2 teaspoon coriander seeds, ground
- Salt to taste
- 2 tablespoons freshly squeezed lemon juice, plus additional for drizzling
- Chopped fresh mint for garnish
Eggplant, Tomato and Chickpea Casserole from NYT
By ltruitt
This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, tho...
- 1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
- Salt to taste
- 3 tablespoons extra virgin olive oil
- 1 large onion, sliced thin across the grain
- 2 to 4 garlic cloves (to taste), minced
- 1 (28-ounce) can chopped tomatoes
- 2 tablespoons tomato paste
- Pinch of sugar
- 1/8 teaspoon cinnamon
- 1 sprig basil
- 1 (15-ounce) can chickpeas, drained
- 3 tablespoons chopped flat-leaf parsley (optional)
Guilt-free "Hippy Cookies"
By ltruitt
Mix solids and liquids in separate bowls, then mix together
- 3 cups flour
- 1 teaspoon baking soda
- 3/4 cup applesauce
- 3/4 cup honey
- 2 teaspoons vanilla
- 1/2 cup walnuts
- 3/4 cup carob chips
Healthy (Nut-Free) Granola Bars
By ltruitt
- 2 cups rolled oats (can substitute some of rolled oats with puffed rice or kamut for chrunchier texture)
- 1/2 cup brown sugar, lightly packed
- 1/4 cup wheat germ
- 1/4 cup whole flax seeds (can substitute chia seeds)
- 1/4 cup dried unsweetened coconut
- 1 tsp cinnamon
- 1 cup whole wheat flour
- 1/2 cup raisins
- 1/4 cup dried cranberries (can substitute carob or choc chips, chopped dried apricot, dried blueberries)
- 2 tbsp sunflower seeds, hulled (can substitute sesame seeds)
- 2 tbsp pumpkin seeds
- 3/4 tsp sea salt
- 1/2 cup honey
- 1 egg beaten
- 1/3 cup melted butter (can substitute melted coconut oil)
- 1/3 cup mashed ripe banana (can substitute applesauce)
- 2 tsp vanilla extract
Roasted Pork Loin with Maple-Mustard Crust
By ltruitt
by Tony Rosenfeld Leave some fat on the outside of the pork because it browns beautifully and bastes the roast
- For the Brine:
- Ingredients thyme pure maple syrup apple cider more more
- 8 cups cold apple cider or juice
- 3/4 cup kosher salt
- 1/4 cup light brown sugar
- 2 cloves garlic, smashed
- 3 sprigs fresh thyme
- One 4-lb. boneless pork loin roast (or two 2-lb. loins), trimmed only if it has a thick layer of fat
- For The Roast:
- 1/4 cup maple syrup
- 3 Tbs. whole-grain Dijon mustard
- 2 tsp. chopped fresh thyme
- 3/4 tsp. freshly ground black pepper; more to taste
- 1 large fennel bulb or 2 small bulbs, quartered, cored, and thinly sliced
- 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch pieces
- 1 Tbs. olive oil
- 1/2 tsp. kosher salt
Slow Roasted Tomato Caprese Salad
By ltruitt
From Tasty Kitchen Prep time: 30 minutes Cook time: 3 hours Servings: 4 Grape and cherry tomatoes turn sweet and...
- 2 pints Grape Or Cherry Tomatoes
- 1 head Fresh Garlic
- 2 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Ground Coriander Seed
- 1/2 teaspoons Kosher Salt
- 1/2 teaspoons Freshly Cracked Black Pepper
- 1 cup Balsamic Vinegar
- 8 ounces, weight Fresh Mozzarella
- 5 leaves Fresh Basil
- Crusty Bread, To Serve
Spiced Tomato Gratin
By ltruitt
From 101 Cookbooks I don't bother to peel the potatoes, but you can if you like
- 1 teaspoon whole cumin seeds
- 2 teaspoons curry powder
- 1/2 teaspoon red pepper flakes
- 1/4 cup extra-virgin olive oil
- 6 cups thinly sliced yellow onions (about 2 pounds / 32 oz / 910 g)
- 1 tablespoon unsalted butter
- 1 1/4 pounds / 20 ounces / 570 g Yukon Gold potatoes
- 1/2 cup / 120 ml heavy cream
- 2 pounds / 32 oz / 910 g ripe tomatoes
- a small handful of basil leaves, slivered
- sea salt and freshly ground pepper