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Recipes
Asian Chicken Salad
By Bellacucinam
1/2 cup chow mein noodles, for garnish For the salad: Using a vegetable peeler, shave the carrot and add to a larg...
- Salad:
- 1 large carrot, peeled
- 3 cups shredded napa cabbage, from 1 small cabbage
- 3 cups shredded romaine lettuce, from 1 small lettuce
- 1 small red bell pepper, seeded and deveined, thinly sliced
- 2 tablespoons fresh Thai basil leaves or fresh mint leaves, chopped** see Cook's Note
- 2 cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)
- 1/2 cup slivered almonds, toasted** see Cook's note
- 1 tablespoon toasted white or black sesame seeds*
- Dressing:
- 1/4 cup peanut or vegetable oil
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar*
- 1/2 teaspoon granulated sugar
- Kosher salt and freshly ground black pepper, optional
Sweet Potatoes, Lemon Glaze
By Bellacucinam
Combine juice, sugar and zest in a small non-reactive pan and reduce to 1/2 cup
- 2 cups fresh lemon juice
- 2 cups granulated sugar
- 1 tablespoon finely chopped lemon zest
- 5 large sweet potatoes, peeled and cut into 1/2-inch dice
- 2 tablespoons olive oil
- Salt and freshly ground pepper
Carrots, Braised with Mint and Cider Vinegar
By Bellacucinam
Slice carrots in to 1/3" rounds
- 1 1/2 lb carrots
- 1 tablespoon olive oil
- 10 mint leaves
- 1 tablespoon celery leaves
- 1/4 teaspoon celery seed
- salt pepper
- 2 tablespoons apple cider vinegar
Mango Gazpacho
By Bellacucinam
In a blender, combine mango, cucumber, onion, and garlic
- 4 to 5 cups roughly chopped mango (3 mangoes)
- 1/2 cup peeled, seeded, and coarsely chopped English cucumber
- 1/4 cup finely chopped white onion
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 1 to 1 1/2 tablespoons finely chopped fresh tarragon
- 3/4 cup sugar
- 1 teaspoon coarse salt
- Pinch of freshly ground pepper
- Fresh chives, for garnish
Green Olive and Walnut Crostini
By Bellacucinam
1.Preheat the oven to 350°
- 1/2 cup walnut pieces (2 ounces)
- 1/4 pound Picholine or other green olives, pitted and finely chopped (1/2 cup)
- 3 tablespoons extra-virgin olive oil
- 2 anchovy fillets, finely chopped
- 1 garlic clove, minced
- 1/2 baguette, sliced 1/2 inch thick and toasted
- 3/4 cup soft goat cheese (6 ounces)
Eggplant, Mushroom Stuffed
By Bellacucinam
Halve the eggplants lengthwise and cut out the flesh, leaving 1/4-inch shells
- 4 Italian eggplants (2 1/2 pounds)
- Salt
- Extra-virgin olive oil
- 1 pound oyster mushrooms, sliced lengthwise 1/4 inch thick
- Freshly ground pepper
- 4 garlic cloves, minced
- 1 medium red onion, finely diced
- 1 teaspoon ground cumin
- 2 tablespoons unsalted butter
- 4 ounces stale baguette, cut into 1/2-inch dice, soaked in 1/2 cup red wine
- 2 ounces young pecorino, diced
- 3/4 cup low-sodium vegetable broth
- 2 tablespoons chopped parsley
Banana Bread
By Bellacucinam
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position
- 1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional)
- 1 3/4 cups (230 grams) all-purpose flour
- 3/4 cup (150 grams) granulated white sugar
- 1 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 1/2 cup (113 grams) unsalted butter, melted and cooled
- 1 1/2 cups banana, mashed well (about 3)
- 1 teaspoon pure vanilla extract
Vegetable Bolognese
By Bellacucinam
Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water
- 1-ounce dried porcini mushrooms
- 1 1/2 cups hot water
- 3 carrots, peeled and chopped
- 1 onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 garlic cloves
- 1/4 cup olive oil
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon chopped fresh oregano leaves
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1/2 cup mascarpone cheese
- 1 pound rigatoni pasta
- 1/4 cup Parmesan
Spinach Pine Nut Pesto
By Bellacucinam
Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor
- 8 oz baby spinach leaves
- 1 cup pine nuts, toasted
- 8 tablespoons fresh lemon juice
- 5 teaspoons grated lemon peel
- olive oil
- Salt and freshly ground black pepper
- 1 cup freshly grated Parmesan
Spring Vegetable Soup
By Bellacucinam
1.Warm the pure olive oil in a heavy, nonreactive 6-quart saucepan
- 2 tablespoons pure olive oil
- 2 small leeks, trimmed and diced
- 1/2 pound tender asparagus, cut into 1-inch pieces
- 1 cup freshly shelled young peas
- 1 ounce fresh sorrel or borage leaves
- Kosher salt
- 2 quarts water
- 1 pound fresh young spinach leaves
- 1 ounce watercress, stemmed
- Ice
- Freshly ground pepper
- 1/2 cup fresh ricotta cheese
- Extra-virgin olive oil, for drizzling