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Recipes
Celery Root Mashed Potatoes
By ClaudiaJan
Recipe courtesy Damon Fowler
- 6 (about 3 pounds) medium russet potatoes, peeled and diced
- Salt
- 1 (about 1 1/4 pounds) large celery root, peeled and diced
- 4 tablespoons unsalted butter, softened, divided
- 1 cup heavy cream, divided
- Freshly ground black pepper
Sour-Cream Horseradish Sauce
By ClaudiaJan
Directions 1. Combine the sour cream and horseradish and herbs and mix well
- Makes 1 1/4 cups, serves 6
- Hands-on Time: 05m
- Total Time: 05m
- Ingredients
- 1 cup sour cream
- 1/4 cup prepared horseradish, drained
- 1 tab. chopped fresh chives
- Kosher Salt and Fresh Pepper
Avocado & Roasted Carrot Salad
By ClaudiaJan
Mash 1/2 avocado with wine vinegar, oil and seasonings
- 1/2 Avocado
- 1/3 cup red wine vinegar
- 1/4 cup oil
- 1/2 tsp. salt
- 1/2 tsp. dried oregano
- 1/4 tsp black pepper
- 10 oz. mixed greens
- 3 sliced avocados
- 3 cups roasted carrot strips
- 3/4 cup sliced green onions
- 1 1/2 cups queso fresco
Green Beans with Lemon Vinaigrette and Almonds
By ClaudiaJan
For the vinaigrette, combine the lemon juice, olive oil, lemon zest and salt and pepper to taste in a small bowl
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds green beans, trimmed and halved
- 1/2 cup toasted sliced almonds
Lemon Souffle Pudding
By ClaudiaJan
Directions Preheat the oven to 350 degrees Fahrenheit
- 5 large eggs, separated
- 3/4 cup sugar
- 1 tablespoon freshly grated lemon zest
- 1/4 cup fresh lemon juice
- 2 tablespoons confectioners' sugar, for dusting
Beef Satay with Peanut-Ginger Ramen
By ClaudiaJan
Directions Soak 12 wooden skewers in water, 15 minutes
- 2 to 3 tablespoons soy sauce, divided
- 2 tablespoons lime juice, divided
- 1 3/4 teaspoons sugar, divided
- 2 teaspoons grated peeled fresh ginger, divided
- 1 pound flank steak, thinly sliced against the grain
- 1/3 cup creamy peanut butter
- Vegetable oil, for grill
- 2 packages (3 ounces each) ramen, cooked according to package instructions (seasoning packet discarded)
- Thinly sliced cucumber, for serving
Beer, Ginger, and Garlic Braised Brisket
By ClaudiaJan
Directions Preheat the oven to 325 degrees F
- 2 tablespoons canola oil
- 1 (3-pound) beef brisket, trimmed of excess fat and silver skin
- Kosher salt and freshly ground black pepper
- 1 (2-inch) stick cinnamon
- 10 whole cloves
- 4 green cardamom pods, crushed
- 2 pounds white onions, sliced 1/2-inch thick (about 3 medium)
- 3 tablespoons Ginger-Garlic Paste, recipe follows
- 1 tablespoon dark brown sugar
- 1 (22-ounce) lager beer (recommended: Sapporo)
- 1 cup beef or chicken broth
- 1 teaspoon apple cider vinegar
- 1/2 cup cloves garlic
- 1/2 cup (1/2-inch slices) fresh ginger
- 1/4 cup canola oil
Savory Meat, Egg and Cheese Breakfast Wraps
By ClaudiaJan
Adjust oven rack to highest position and turn on broiler
- Cooked breakfast meat, pick one:
- 2 tsps vegetable or olive oil
- 4 large eggs, beaten with tsp salt and 2 grinds of black pepper
- Thinly sliced ham or turkey to cover eggs (3 to 4 ounces).
- Thinly sliced prosciutto to cover cooked eggs (about 3 ounces).
- 4 to 8 slices cooked bacon (depending on thickness).
- Cooked chicken or turkey sausage (3 to 4 ounces).
- 4 thin slices (about 3 ounces) mozzarella, cheddar, pepper jack, provolone, Monterey or Swiss
- 4 8-inch flour tortillas
Vegetable Pies
By ClaudiaJan
Directions 1. Preheat the oven to 325 degrees F
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 cup peeled and chopped sweet onion, such as Vidalia
- 1 large zucchini squash, thinly sliced
- 1 large yellow squash, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup mayonnaise
- 1 - 1 1/2 cups shredded mozzarella cheese (4 to 6 oz.)
- 1 - 1 1/2 cups shredded cheddar cheese (4 to 6 oz.)
- 2 large tomatoes, peeled and cut into 1/4-inch slices
- 2 9-inch deep-dish pie shells, prebaked as directed
- 1 8 ounce can sliced water chestnust, drained
Double-Onion Turkey Sandwich
By ClaudiaJan
Directions Spread the mustard on the roll
- 1 tablespoon whole-grain mustard
- 1 soft onion roll
- 2 ounces thinly sliced roasted turkey
- 2 slices tomato
- 1/2 dill pickle, thinly sliced
- 1/4 cup store-bought French-fried onions