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Recipes
Chicken, Lemongrass Cilantro
By Bellacucinam
MAKE THE SAUCE: In a small saucepan, combine the water, sugar and honey and cook over moderate heat, stirring until...
- SAUCE
- 1/3 cup water
- 1 1/2 teaspoons sugar
- 2 teaspoons honey
- 1/4 teaspoon crushed red pepper
- 1 tablespoon white vinegar
- 1 tablespoon Asian fish sauce
- Salt and freshly ground black pepper
- CHICKEN
- 2 large stalks of fresh lemongrass, cut into 1-inch pieces
- 1 packed cup chopped cilantro
- 4 large shallots, coarsely chopped
- 1/2 cup vegetable oil
- 4 boneless chicken breast halves, with skin
- Salt and freshly ground black pepper
- 1 cup small mint leaves
- Lime wedges, for serving
Veggie Meatloaf
By Bellacucinam
For the Lentil Loaf: Place the lentils in a large saucepan of cold water
- Checca Sauce:
- 1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
- 3 scallions (white and pale green parts only), coarsely chopped
- 3 cloves garlic, chopped
- 8 fresh basil leaves
- 3 tablespoons olive oil
- Pinch salt
- Pinch freshly ground black pepper
- Lentil Loaf:
- 3/4 cup lentils (about 5 ounces)
- 3 cups reduced-sodium vegetable broth
- 1 cup uncooked short-grain brown rice, rinsed well
- 1/2 cup finely chopped white onion
- 1/2 cup shredded carrots
- 1 celery rib, sliced
- 1/2 cup frozen corn kernels
- 2 tablespoons butter, divided
- 10 ounces fresh baby spinach leaves (about 4 cups)
- 1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8 ounces total)
- 2 eggs, lightly beaten
- 1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons
- 1/3 cup chopped fresh basil leaves
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tomato, sliced
- Directions
- For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.
Tyler's BBQ Sauce
By Bellacucinam
Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle
- 1 slice bacon
- 1 bunch fresh thyme
- Extra-virgin olive oil
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 2 cups ketchup
- 1/4 cup brown sugar
- 1/4 cup molasses
- 2 tablespoons red or white wine vinegar
- 1 tablespoon dry mustard
- 1 teaspoon ground cumin
- 1 teaspoon paprika or smoked paprika if available
- Freshly ground black pepper
Broccoli Crunch Slaw
By Bellacucinam
Use a large knife to thinly chop up the broccoli into a rough slaw
- 1 large head of broccoli
- 1/4 red onion, diced
- 1/4 c roasted almonds, coarsely chopped
- 1/4 c dried cranberries
- 2 T greek yogurt
- 2 T mayo
- juice of 1/2 lemon (or the whole thing, depending on taste)
- couple of dashes of hot sauce
- a small squirt of honey
- salt & pepper to taste
Zucchini Gratin
By Bellacucinam
Preheat the oven to 400 degrees F
- 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
- 1 pound yellow onions, cut in 1/2 and sliced (3 large)
- 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup hot milk
- 3/4 cup fresh bread crumbs
- 3/4 cup grated Gruyere
Wild Mushroom Barley Soup
By Bellacucinam
In a small saucepan, bring the vegetable broth to a boil
- 5 cups vegetable broth
- 1 ounce dried morels
- 1 ounce dried chanterelles
- 1 cup barley
- 4 tablespoons extra virgin olive oil
- 2 medium yellow onions, diced
- 2 large parsnips, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 8 ounces shitake mushrooms, sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 bay leaves
- 2 sprigs fresh thyme
- 10 ounces baby spinach
Raspberry Vinaigrette
By Bellacucinam
puree raspberry and push through sieve put back to processer and add vinegar and lemon juice
- 1 10 oz package frozen raspberries
- 2 tablespoons sherry vinegar
- 2 tablespoons lemon juice
- 1/2 cup evoo
- 1/2 cup creme fraiche
- pinch nutmeg
- salt pepper
Minestrone - Mark Peel
By Bellacucinam
1.In a pot, heat 2 tablespoons of the oil
- 3 tablespoons extra-virgin olive oil
- 2 ounces pancetta, finely diced
- 1 large onion, finely chopped
- 2 celery ribs, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 leek—white and tender green parts thinly sliced, 1 dark top reserved
- Salt and freshly ground pepper
- 1/2 pound Savoy or other green cabbage, coarsely shredded
- One 14-ounce can diced tomatoes
- 1 cup dried black-eyed peas
- 2 quarts water
- 3 parsley sprigs
- 1 bay leaf
- 3 thyme sprigs
- One 15-ounce can red kidney beans, drained and rinsed
- 2 ounces penne
- 1/2 cup shredded basil
- 1/4 cup plus 2 tablespoons grated Parmigiano-Reggiano cheese
Chili, Black Bean and Chocolate
By Bellacucinam
In a large skillet, heat olive oil over medium heat
- 2 tablespoons olive oil
- 1 1/2 cups chopped onions
- 4 garlic cloves, minced
- 1 stalk celery, sliced
- 1 -2 jalapeno chile, minced
- 1 tablespoon cumin
- 2 teaspoons oregano
- 1/2 teaspoon cinnamon
- 1 pinch ground cloves
- 1 teaspoon ground coriander
- 1 tablespoon chili powder
- 1/2 teaspoon ground black pepper, to taste
- 1/2 teaspoon salt, to taste
- 1 1/2 cups chopped bell peppers (red and green are nice)
- 2 (14 1/2 ounce) cans black beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes
- 1 tablespoon fresh lime juice (optional)
- 1 tablespoon soy sauce
- 1 1/2 ounces semisweet chocolate (about 1/4 cup)
Peanut Butter Sandwish Cookie
By Bellacucinam
Preheat oven to 350 degrees F
- 1 stick butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 teaspoon pure vanilla extract
- 1 egg
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup quick oats