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Recipes
Potato Soup with Baby Artichokes
By Bellacucinam
Clean artichokes and leave in acidulated water until ready
- 2 lemons, halved crosswise
- Baby Artichokes
- 6 cups of chicken stock or artichoke stock
- 4 tablespoons butter
- 2 small onions chopped fine
- salk
- pepper
- 2 lbs Yukon Gold potatoes, peeled cut in 1" cubes
- Chives for garnish
Pasta Primavera - Giada
By Bellacucinam
Preheat the oven to 450 degrees F
- 3 carrots, peeled and cut into thin strips
- 2 medium zucchini or 1 large zucchini, cut into thin strips
- 2 yellow squash, cut into thin strips
- 1 onion, thinly sliced
- 1 yellow bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon dried Italian herbs or herbes de Provence
- 1 pound farfalle (bowtie pasta)
- 15 cherry tomatoes, halved
- 1/2 cup grated Parmesan
Veggie Burger, Black Beans and Brown Rice
By Bellacucinam
Saute onion and cook 5 to 6 minutes, stirring occasionally, until lightly browned
- 1 TB. vegetable oil, plus additional for brushing on burgers and grill
- 1/2 cup diced yellow (not sweet) onion
- 2 cups (or 1 15-oz. can) cooked black beans, drained and rinsed
- 2 cups shredded Monterey Jack cheese
- 1 cup cooked brown rice
- 1 1/2 cups fresh breadcrumbs
- 1/2 cup chopped green onion, white and green parts
- 1 1/2 tsp. tomato paste
- 1 tsp. soy sauce
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. dried oregano, crumbled or 1 TB. fresh oregano leaves, chopped fine
- 1/4 to 1/2 tsp. ground cayenne
- 1 tsp. ground cumin
- 1/2 tsp. fresh-ground black pepper
Cabbage, Stuffed - Martha
By Bellacucinam
Using a paring knife, remove center core of cabbage
- 2 quarts water
- 1 large green cabbage (about 2 1/2 pounds)
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 1 garlic, finely chopped
- 2 cups cooked rice
- 8 ounces ground beef
- 8 ounces ground pork
- Coarse salt and freshly ground pepper
- 1 tablespoon dried parsley flakes
- 1 medium green pepper, grated
- 2 celery stalks with leaves, finely chopped
- 4 cups tomato puree
- 1 Granny Smith apple, peeled, cored, and chopped
- 1/2 cup sour cream, plus more for garnish
Watermelon and Watercress Salad
By Bellacucinam
In a salad bowl, combine the watermelon, feta cheese, watercress, lemon zest, lemon juice, olive oil, salt, and pep...
- 1 (2 pound) piece watermelon, rind removed and flesh cut into 1/2-inch cubes
- 1 (4-ounce) block feta cheese, cut into 1/2-inch cubes
- 1 packed cup watercress or arugula
- 1 lemon, zested and juiced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Citrus-Mint Dressing
By Bellacucinam
whisk liquids until blended and stir in mint
- 9 tablespoons organge juice
- 4 tablespoons lemon juice
- 9 tablespoons EVOO
- salt
- pepper
- 1 tablespoon fresh mint leaves and more for garnish
Brown Rice, Tomatoes and Basil
By Bellacucinam
Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt
- 1 cup Texmati brown rice
- 2 teaspoons kosher salt, divided
- 1/4 cup Champagne or rice wine vinegar
- 2 teaspoons sugar
- 1 tablespoon good olive oil
- Freshly ground black pepper
- 1 pound ripe tomatoes, large-diced
- 1 cup packed basil leaves (1 large bunch), chopped
Kourabiethes
By Bellacucinam
Mix butter and sugar until very light and fluffy
- 1 cup, unsalted Butter
- 1 cup, powdered Sugar
- 1 egg yolk Eggs
- 1 tablespoon Brandy
- 3 cups Flour
- 1/2 teaspoon Baking Powder
- 1 lb. Powdered Sugar
- 1/2 cup blanched and finely chopped almonds (optional)
Wild Mushroom with Red Onion and Scallion
By Bellacucinam
In large flat rondeau cook red onions with butter and 1/4 cup oil until translucent
- 1/4 cup sweet butter
- 3/4 cup EVOO
- 2 red onions
- 1 lb wild mushrooms, sliced 1/4" thik
- 3 bunches scallions (1 lb)
- 6 tablespoons champagne vinegar
Chive Corn Pudding
By Bellacucinam
Prehet oven to 350 degrees
- 4 cups fresh corn or 2 (10 oz) packages of frozen corn
- 1/4 cup sugar
- 1 1/4 teaspoons of salt
- 1/2 vanilla bean, hlaved legnthwise
- 2 cups whole milk
- 4 large eggs
- 4 tablespoons butter, melted and cooled
- 3 tablespoons flour
- 1/4 cup chopped chives