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Recipes
Braised Greens with tomatoes
By Bellacucinam
In a large pot, heat the olive oil
- 1/2 cup extra-virgin olive oil
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1 large jalapeño, seeded and sliced
- 2 pounds sturdy greens, such as chard, mustard greens, kale or young collards—stems and inner ribs removed, leaves coarsely chopped
- Salt and freshly ground pepper
- 1 pint grape tomatoes, halved
- 3/4 cup water
- 2 tablespoons white wine vinegar
Cabbage, Spicy Stuffed
By Bellacucinam
Make the tomato sauce: Pulse tomatoes with juice in a food processor until finely chopped
- FOR THE TOMATO SAUCE (MAKES 3 CUPS)
- 1 can (28 ounces) whole peeled plum tomatoes, with juice
- 2 tablespoons extra-virgin olive oil
- 1/2 medium onion, finely chopped (1 cup)
- 2 garlic cloves, minced
- 1/8 teaspoon red-pepper flakes
- Coarse salt
- FOR THE STUFFED CABBAGE
- Coarse salt
- 1 large head Savoy cabbage (2 to 3 pounds)
- 12 ounces ground chuck (90 percent lean)
- 12 ounces ground pork
- 2 cups cooked brown rice (from 1 cup dry)
- 1/2 medium onion, finely chopped (1 cup)
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon hot paprika (kalustyans.com)
Apple Dip
By Bellacucinam
Combine all of the above listed ingredients in a small bowl
- 1 cup non-fat Greek yogurt
- 1/2 cup applesauce
- 1 tablespoon honey
- 1/8 teaspoon vanilla extract
- 1/8 teaspoon cinnamon
Skirt Steak with Salsa Verde - Mario
By Bellacucinam
1.MARINATE THE STEAK: In a small bowl, combine the parsley, rosemary, thyme, garlic and olive oil
- Steak
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped rosemary
- 2 tablespoons finely chopped thyme
- 4 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 pounds skirt steak
- Salsa Verde
- 1 packed cup parsley leaves
- 1 packed cup basil leaves
- 1 packed cup mint leaves
- 2/3 cup capers, drained
- 2 large oil-packed anchovy fillets, drained and chopped
- 1 garlic clove, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Hot smoked paprika, for sprinkling
Oatmeal Cookies, Soft
By Bellacucinam
Preheat the oven to 350 degrees F (165 degrees C)
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3 1/4 cups quick cooking oats
- 1 cup chopped walnuts
Shrimp, Grilled Skewers with Mustard Dill Vinaigrette
By Bellacucinam
Heat a grill to high. Thread 3 shrimp onto 2 skewers (so that the shrimp lie flat)
- 1 pound (21 to 24 count) shrimp, shelled and deveined
- 6 -inch wooden skewers, soaked in water for 30 minutes
- Canola oil
- 1 teaspoon paprika
- Salt and freshly ground black pepper
- 3 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon whole-grain mustard
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped fresh dill
- 1 cup Greek yogurt
- 2 cloves garlic, finely chopped
- 1 lemon juiced
- 1/4 cup pitted kalamata olives
Cucumber Salad, Asian
By Bellacucinam
toss all in a bowl
- 1/2 pound Japanese or English cucumbers, peeled and thinly sliced lengthwise on a mandoline
- 1 medium carrot, very thinly sliced on a mandoline
- 3 scallion greens, cut into thin strips
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lime
- Salt and freshly ground pepper
Truffle Aioli
By Bellacucinam
Pulse garlic clove in a food processor or blender 3 to 4 times or until chopped
- 1 garlic clove
- 2 egg yolks*
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 3 tablespoons white truffle oil
- 1 cup olive oil
- 3 pounds fresh asparagus
- Garnish: lemon zest
Paella Salad
By Bellacucinam
In a large frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat
- 3 1/2 tablespoons olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 1/4 teaspoons salt
- 6 ounces dried chorizo or other firm spicy sausage such as pepperoni, quartered lengthwise and sliced thin crosswise
- 1/4 teaspoon dried red-pepper flakes
- 1 teaspoon paprika
- 1 pound boneless, skinless chicken breasts (about 3), cut into 1/2-inch cubes
- 1/4 teaspoon fresh-ground black pepper
- 1/2 pound orzo (about 1 cup)
- 2 tablespoons lemon juice
- 1 tomato, diced
- 1/2 cup chopped fresh parsley
Rice, Herbed Wild and Brown
By Bellacucinam
In a medium saucepan bring 1/4 cup of the stock to a boil
- 3 cups chicken stock
- 1/2 cup wild rice
- 1/2 cup brown rice
- 2 tblsp minced green onions
- 2 cloves garlic minced
- 1 tsp balsamic
- 1 tsp thyme, marjoram and basil
- 3 bay leaves
- dash cayenne pepper