Bellacucinam's profile page
Recipes
Thai Rice Salad
By Bellacucinam
In a medium pot of boiling salted water, cook the rice until al dente, about 10 minutes
- 1 1/2 cups long-grain rice
- 2 tablespoons vegetable oil
- 3 tablespoons fresh lime juice
- 3 tablespoons Asian fish sauce
- 1 tablespoon plus 1/2 teaspoon sugar
- Pinch of cayenne pepper
- 4 medium scallions, chopped
- 3 medium carrots, grated
- 1 cucumber—peeled, halved lengthwise, seeded and cut into 1/4-inch dice
- 1/4 cup plus 2 tablespoons chopped cilantro or parsley
Fresh Mozzarella and Tomato Salad with Green Chile-Cilantro Oil and Chipotle Vinega
By Bellacucinam
Place a tomato slice on each of 4 plates
- 4 ripe heirloom tomatoes (different varieties and colors) or beefsteak tomatoes, sliced 1/4-inch thick
- Salt and freshly ground black pepper
- 1 pound fresh buffalo mozzarella, sliced 1/4-inch thick
- Green Chile-Cilantro Oil, recipe follows
- Chipotle Vinegar, recipe follows
Twice Baked Sweet Potato
By Bellacucinam
1.Heat oven to 450 degrees
- 4 sweet potatoes, (about 5 pounds)
- 1/2 cups finely chopped shallots, (about 8 ounces)
- 2 teaspoons chopped fresh sage
- 1/2 low-fat cottage cheese
- 3/4 teaspoons salt
- pinch freshly ground black pepper
- coarsely chopped pecans for top
- Olive-oil cooking spray
Mexican Chicken Salad
By Bellacucinam
Blend dressing ingredients in a blender until smooth
- For dressing
- 1 firm-ripe California avocado, quartered, pitted, and peeled
- 1 cup sour cream
- 1/4 cup fresh lime juice
- 1 large garlic clove, finely chopped
- l 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- For salad
- 4 cups coarsely shredded cooked chicken (about 1 pound)
- 1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks
- 3 scallions, finely chopped
- 1/2 cup chopped fresh cilantro
- 1 teaspoon finely chopped fresh serrano chile
Bolognese
By Bellacucinam
Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasion...
- 2 medium onions, finely chopped
- 4 celery ribs, finely chopped
- 2 medium carrots, finely chopped
- 5 garlic cloves, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1/4 pound pancetta •1 pound ground veal
- 1 pound ground pork (not lean)
- 1 (6-ounce) can tomato paste
- 1 cup whole milk
- 1 cup dry white wine
- 1 cup water
- 1 teaspoon fresh thyme leaves
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
Cold Black Bean Soup
By Bellacucinam
In a food processor place a can of black beans, puree with a little olive oil, Tabasco, onion, crushed clove of gar...
- 1 can of black beans
- olive oil
- Tabasco
- 2 tablespoons of onion
- 1 crushed clove of garlic
- Salt
- chicken
- sour cream
- a few slices of banana
- Couple of cilantro leaves.
Salisbury Steak
By Bellacucinam
In a large skillet over medium-high heat, cook the bacon until most of the fat is rendered but it is not yet crisp
- 1/2 pound sliced bacon, cut into 1/2-inch pieces
- 1 1/2 cups chopped yellow onions
- 1 pound cremini or button mushrooms, wiped clean and thinly sliced
- 2 1/2 teaspoons salt
- 1/2 cup minced shallots
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary leaves
- 1/2 cup dry red wine
- 2 tablespoons flour
- 2 cups rich beef stock
- 1/2 cup heavy cream, plus 2 tablespoons
- 2 3/4 pounds meatloaf mix
- 2 egg yolks
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1 tablespoon minced garlic
- Freshly ground black pepper
- 2 tablespoons cold unsalted butter
Burgers with Peanut-Chipotle Barbecue Sauce
By Bellacucinam
In a medium saucepan, heat the 1 tablespoon of oil
- 1 tablespoon vegetable oil, plus more for brushing
- 1 onion, finely chopped
- 2 tablespoons minced fresh ginger
- 2 garlic cloves, minced
- 1 cup tomato puree
- 2 tablespoons ketchup
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons molasses
- 3 tablespoons pure ancho chile powder
- 1 canned chipotle in adobo, minced
- 1/2 cup water
- 2 tablespoons creamy peanut butter
- Salt and freshly ground pepper
- 4 hamburger buns, split
- 1 1/2 pounds ground beef chuck
- 1/2 cup shredded cheddar (3 ounces)
- 1 scallion, finely chopped
- Lettuce and tomato slices, for serving
Oatmeal Fig and Walnut Bar
By Bellacucinam
For filling: Combine first 4 ingredients in heavy medium saucepan
- Filling:
- 2 cups chopped stemmed dried figs (10 to 11 ounces)
- 1 cup water
- 6 tablespoons sugar
- Pinch of salt
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup walnuts, toasted, coarsely chopped
- Crust:
- Nonstick vegetable oil spray
- 1 3/4 cups old-fashioned oats
- 1 3/4 cups all purpose flour
- 1 1/4 cups (packed) dark brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) chilled vegan "butter" (such as Earth Balance) or margarine, cut into 1/2-inch cubes
- 1 cup powdered sugar
Shrimp Salad
By Bellacucinam
Bring 3 quarts of water, salt, and 1/2 the lemon to a boil in a large saucepan
- 1 1/2 tablespoons
- 1 lemon cut into quarters
- 2 pounds large shrimp in the shell (16 to 20 shrimp per pound)
- 1 cups good mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/2 tablespoons white wine or white wine vinegar
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons minced fresh dill
- 1/2 cup minced red onion
- 1/2 cup minced celery (3 stalks)