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Recipes
Farro and Bean Salad
By Bellacucinam
mix all
- Salad Ingredients:
- 1 cup farro, cooked and drained
- 1 can cannellini beans drained
- 1 English cucumber, diced
- 1 red pepper, diced
- 1 large tomato, diced
- 2 large garlic cloves, minced
- 1 cup fresh parsley, diced with large stems removed
- 4 green onions, diced
- Kosher salt + pepper, to taste
- Dressing Ingredients:
- 2-4 tbsp extra virgin olive oil, to taste (I used 2 tbsp)
- 2 tbsp balsamic vinegar
- 1 tsp dijon
- 1 tbsp soy sauce
- 2 tbsp fresh lemon juice
Pine Nut Parmesean Crusted Halibut
By Bellacucinam
Heat oven to 425 degrees. Line a small baking sheet with parchment paper or lightly brush a pan with oil
- 12 tbsp. pine nuts, chopped
- 6 tbsp. freshly grated Parmesan cheese
- 3 garlic clove, pressed
- 6 tsp. chopped fresh herb blend (mixture of basil, marjoram, mint, and sage)
- 1/4 tsp. cayenne pepper
- 6 tsp. extra-virgin olive oil
- 6 6-oz. halibut fillets
- Sea salt to taste
Spring Peas and Mint
By Bellacucinam
1.In a bowl, whisk the olive oil with the vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 cups fresh baby peas or thawed frozen baby green peas
- 1/2 small red onion, cut into 1/4-inch dice
- 1 cup loosely packed mint, torn
- Kosher salt and freshly ground pepper
Shrimp w/Garlic and EVOO
By Bellacucinam
Special equipment: 2 (4-inch) flameproof ramekins such as terra cotta cazuelas *This makes a really small amount...
- 2 garlic cloves, thinly sliced
- 2 dried red chiles, broken
- Extra-virgin olive oil
- 1/2 pound rock shrimp
- Kosher sal
Buttermilk Vinaigrette
By Bellacucinam
Combine 1 cup buttermilk, 1/4 cup cider or white vinegar, 2 tablespoons sugar, 2 tablespoons fresh lemon juice, 1/2...
- 1 cup buttermilk
- 1/4 cup cider or white vinegar
- 2 tablespoons sugar
- 2 tablespoons fresh lemon juice
- 1/2 cup extra virgin olive oil
- Salt and black pepper to taste
- 2 tablespoons chopped fresh spring herbs: chervil, chives, parsley
French Lentil Stew w/Carrots and Mint
By Bellacucinam
Preheat the oven to 375°
- 1 1/2 pounds carrots
- 1 1/2 pounds yellow onions
- 4 tablespoons olive oil
- 1 1/2 teaspoons sea salt, plus more to taste
- Freshly ground black pepper
- 1 cup French green lentils
- 4 cups basic light vegetable broth, or 3 cups canned vegetable broth diluted with 1 cup water
- 1 tablespoon chopped fresh mint, or 1 1/2 teaspoons dried mint
- 2 tablespoons fresh lemon juice
- 2 teaspoons harissa (recipe follows)
- Feta cheese, for garnish
- Fruity green olive oil
Goddess Bowl
By Bellacucinam
1. Cook lentils and speltberries (or grain of choice) according to package directions
- Dressing:
- 1 cup uncooked green lentils (yield 2 & 3/4 cups cooked)
- 1 cup uncooked speltberries (yield 2 cups cooked) OR grain of choice, like brown rice
- 1/2 tbsp olive oil, for sautéing
- 1/2 red onion (~1 & 1/3 cups), chopped
- 3-4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 large tomato, chopped
- 3 cups spinach or kale, roughly chopped (I used Lacinato kale)
- 1/2 cup fresh parsley, minced
- 1 batch of Lightened Up Tahini-Lemon Dressing (recipe below)
- Kosher salt & black pepper, to taste
- Lemon Wedges & lemon zest, to garnish
- 1/4 cup Tahini
- 2 garlic cloves
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/4 cup Nutritional yeast or a bit more, to taste
- 2-4 tbsp Extra virgin olive oil, to taste
- 1 tsp kosher salt + freshly ground black pepper, or to taste
- 3 tbsp water, or as needed
Roasted Tomato and Eggplant Soup
By Bellacucinam
Preheat oven to 425 degrees
- 3 pounds plum tomatoes, (about 12), cored and halved lengthwise
- 1/2 pound carrots, cut into 3/4-inch pieces
- 10 garlic cloves
- 4 tablespoons olive oil
- Coarse salt and ground pepper
- 1 large eggplant, (1 1/2 pounds), cut into 3/4-inch chunks
- 1 can (15.5 ounces) chickpeas, drained and rinsed
- 2 teaspoons curry powder
- 1/2 cup chopped fresh cilantro, for serving
- Toasted rustic bread, for garnish (optional)
Buttermilk-Tomatillo Soup,Chilled
By Bellacucinam
Heat the olive oil in a medium saucepan over medium heat
- 2 teaspoons extra-virgin olive oil
- 1 medium-size onion, coarsely chopped
- 1 pound tomatillos, husked, rinsed, and quartered
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and finely chopped
- 3 cups Chicken Stock, or low-sodium canned
- 1 teaspoon ground cumin, plus a pinch for garnish
- 2 tablespoons coarsely chopped cilantro, plus 4 sprigs for garnish
- 1 cup buttermilk
- Kosher salt and freshly ground black pepper
Steak, Cowboy w/Chimichurri
By Bellacucinam
1 Prepare the chimichurri sauce/marinade
- Steak
- 1 2-lb "Cowboy Steak" (frenched beef rib steak)
- Salt
- Pepper
- Chimichurri
- 1 1/2 cups firmly packed fresh flat-leaf parsley, trimmed of thick stems
- 4-6 garlic cloves
- 3 Tbsps fresh oregano leaves
- 3 Tbsp red or white wine vinegar
- 3/4 cup olive oil
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper