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Recipes
Black Bean and Yellow Rice Salad
By Bellacucinam
In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat
- 3 tablespoons cooking oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1 1/4 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1 1/2 cups long-grain rice
- 2 3/4 cups water
- 1 bay leaf
- 1 2/3 cups drained and rinsed canned black beans (from one 15-ounce can)
- 1 green bell pepper, chopped
- 2 tomatoes, diced
- 1 tablespoon wine vinegar
- 1/4 cup chopped fresh parsley
- 1 lime, quartered, for serving (optional)
Sole Almondine
By Bellacucinam
Toast the almonds in a skillet until golden brown, about 5 to 7 minutes
- For the Sauce:
- 2 cups blanched slivered almonds
- Kosher salt
- Extra-virgin olive oil
- 4 tablespoons unsalted butter
- 2 cups all-purpose flour
- Freshly ground black pepper
- 4 eggs
- 1 cup milk
- 4 cleaned sole fillets (6 ounces each)
- 1 large or 2 small shallots, finely chopped
- 1 cup white wine
- 1 lemon, juiced
- 1/4 chopped flat-leaf parsley
- Kosher salt and freshly ground black pepper
Spinach Pesto Martha
By Bellacucinam
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions
- 12 ounces fettuccine
- Coarse salt and ground pepper
- 1 package (10 ounces) frozen chopped spinach, thawed
- 1/3 cup grated Parmesan cheese, plus more for serving (optional)
- 2 tablespoons pine nuts, plus more for serving (optional)
- 1 garlic clove
- 1 teaspoon grated zest plus 2 tablespoons juice from 1 lemon
- 1/4 cup olive oil
Cold Heirloom Tomato Soup with Tropical Lobster Relish
By Bellacucinam
In a large saucepan over medium heat, heat the olive oil
- 1/4 cup olive oil
- 3 cups peeled and thinly sliced onions
- 3 tablespoons thinly sliced garlic
- 2 bay leaves
- 4 pounds firm, heirloom tomatoes, cored, seeded, and cut into eighths
- 1 tablespoon plus 1/4 teaspoon salt
- 1/2 teaspoon thyme leaves
- 4 cups water
- 2 cups chicken stock
- 2 tablespoons lemon juice
- Hot sauce
- 1/2 pound lobster meat, picked over for cartilage, tails chopped and claws left whole
- 1/2 cup finely diced mango
- 1/2 cup finely diced papaya
- 1/2 cup finely diced pineapple
- 1 lime, juiced
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons chopped fresh oregano leaves
- 2 teaspoons chopped fresh parsley leaves
- 2 teaspoons chopped scallions
- 1 teaspoon chopped fresh chives
- Pinch freshly ground black pepper
- 8 tablespoons creme fraiche, for garnish
- Basil sprigs, for garnish
Pear Bread
By Bellacucinam
Add the flour mixture to the pear mixture and fold until the dry ingredients are almost all moistened
- DRY
- 1 1/2 c flour
- 1 c sugar (I used brown, which gives the bread a delicious carmel flavor)
- 1 t baking soda
- 1/2 t salt (forgot this)
- 1/2 t cinnamon
- 1/4 t nutmeg
- 1 cup toasted pecans
- WET
- 1 egg
- 1/2 c vegetable oil
- 1 t vanilla
- grated zest and juice from 1/2 lemon
- 1 1/2 c peeled, grated pears, with their juice
Whole Chicken, Garlic and Citrus
By Bellacucinam
Position the rack in the center of the oven and preheat to 400 degrees F
- 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
- Salt and freshly ground black pepper
- 1 orange, quartered
- 1 lemon, quartered
- 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
- 2 (14-ounce) cans reduced-sodium chicken broth
- 1/4 cup frozen orange juice concentrate, thawed
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh oregano leaves
- Kitchen string or butcher twine
Stawberries w/Ricotta Cream and Pistacio
By Bellacucinam
Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid
- 1 cup part-skim ricotta cheese
- 1 container of Greek vanilla yogurt
- 2 tablespoons light brown sugar
- 2 tablespoons orange liqueur (recommended: Grand Marnier), or fresh orange juice
- 1 pint strawberries, hulled and sliced
- 1/4 cup pistachios, toasted and coarsely chopped
Chicken Enchiladas
By Bellacucinam
For the salsa: On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes
- Roasted Tomatillo Chile Salsa:
- 1 pound tomatillos, husked
- 1 white onion, peeled, sliced, quartered or whole
- 4 garlic cloves
- 2 jalapenos
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 cup chopped cilantro leaves
- 1/2 lime, juiced
- Enchiladas:
- Extra-virgin olive oil
- 1/2 medium onion, diced
- 3 garlic cloves, chopped
- 1 1/2 teaspoon ground cumin
- 1/4 cup all-purpose flour
- 2 cups chicken stock, storebought
- Chopped cilantro leaves
- 1 deli roasted chicken (about 3 pounds), boned, meat shredded
- Salt
- Freshly ground black pepper
- 10 large flour tortillas
- 1/2 pound Monterey Jack cheese, shredded
Fruit Cup Soup
By Bellacucinam
Combine all the ingredients except the last two in a serving container
- 2 cups berries, as desired (blueberries,
- raspberries, or chopped strawberries, or a combination)
- 1/2 medium cantaloupe, cut into 1/2-inch dice
- 2 cups pitted watermelon, cut into 1/2-inch dice
- 1 1/2 cups green seedless grapes, left whole if small or halved if large
- 2 peaches or nectarines, cut into 1/2-inch dice
- 2 cups low-fat vanilla yogurt or soy yogurt
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground ginger, or 1/2 teaspoon freshly grated
- 1 1/2 cups white grape juice, or as needed
- 1 to 2 tablespoons honey or maple syrup, optional
Tapioca, Dark Chocolate
By Bellacucinam
BEAT egg lightly in medium saucepan with wire whisk
- 1 egg
- 2/3 cup sugar
- 3 Tbsp. MINUTE Tapioca
- 3-1/2 cups milk
- 2 squares BAKER'S Unsweetened Chocolate
- 1 tsp. vanilla