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Recipes
Green Beans w/Garlic-Sherry Vinegar Dressing
By cook_kjacook_kja
Combine lime juice, cilantro, garlic, olive oil and sherry vinegar and crush using a pestle and mortar
- Juice of 2 limes
- 1/3 C cilantro, chopped
- 1 clove of garlic, crushed
- 1/3 C olive oil
- 4 Tbs sherry vinegar
- 4 C green beans
- Sea salt to taste
Quinoa Salad
By cook_kjacook_kja
Whisk together the lemon jounce, vinegar, oregano, garlic and some salt and pepper in a small bowl
- 3 Tbsp freshly squeezed lemon juice
- 1 Tbsp red wine vinegar
- 1/4 Tsp dried oregano
- 1 clove garlic, smashed and finely chopped to a paste
- Kosher salt
- Freshly ground pepper
- 1/2 C EVOO
- 1 C quinoa
- 2 C red and yellow grape tomatoes, halved
- 1 C pitted kalamata olives
- 2 green onions (green & pale green part), thinly sliced
- 2 pickled cherry pepper, diced
- 1 small red onion, halved and thinly sliced
- 1/2 english cucumber, cut into small dice
- Feta for sprinkling
Lamb Burgers with Blue Cheese
By cook_kjacook_kja
Pesto: In a bowl of a food processor, combine the parsley, mint, garlic, olive oil, and process until smooth
- For Pesto:
- 3/4 C fresh flat-leaf parsley leaves
- 1/4 C fresh mint leaves
- 3 garlic cloves, coarsely chopped
- 1/4 C EVOO
- 1/4 C freshly grated Parmigiano-Reggiano cheese
- 2 Tbsp pine nuts
- 1/2 Tsp salt
- For burgers:
- 6 oz blue cheese, such as Point Reyes Farmstead Blue, at room temperature
- 3 Lb ground lamb
- 3 Tbsp finely chopped fresh flat-leaf parsley
- 2 Tbsp finely chopped fresh rosemary
- Kosher salt and freshly ground pepper to taste
Italian Style Grilled Eggplant
By cook_kjacook_kja
Preheat gas grill to 400o
- 1/3 C EVOO
- 2 globe eggplants
- 1 1/2 Tsp salt
- Tbsp freshly ground pepper
- 2 Tbsp minced fresh flat leaf parsley
- 1 Tbsp fresh thyme
- 2 Tbsp balsamic vinegar
- 1 garlic clove, minced
Pan-Roasted Salmon Fillets in Mango Juice
By cook_kjacook_kja
Lay thr salmon fillets, skin side up, in a baking dish in a single layer
- 4 salmon fillets, each 6-8 oz, with skin
- 1 1/4 C mango juice
- 2 Tbsp olive oil
- 2 Tbsp minced fresh chives or 1 green onion, finely chopped
Lentil Rice Salad
By cook_kjacook_kja
Heat the broth to a boil in a 2-qt saucepan over medium-high heat
- 1 3/4 C Swanson Chicken Broth (Regular, Natural Goodness ro Certified Organice)
- 1/2 C uncooked regular long-grain white rice
- 1/3 C dried lentils
- 2 Tbs chopped fresh parsley
- Generous dash ground red pepper
- 1 stalk celery, sliced (about 1/2 C)
- 1 medium red onion, chopped
- 1/2 C diced green or red pepper
- 1/2 C fat-free Italian vinaigrette
- Lettuce leaves
DeTox Apple Cinnamon Water
By cook_kjacook_kja
Drop apple slices in the bottom of pitcher (save a few to drop in your glass) and then the cinnamon stick, cover wi...
- 1 Apple, thinly sliced (Fugi is recommended)
- 1 Cinnamon Stick
Sweet Roasted Acorn Squash
By cook_kjacook_kja
Preheat oven to 450o assemble acorn squash on a baking sheet
- 2 acorn squash, sliced in 1/2, seeds removed
- 4 Tbsp butter
- 4 Tbsp dark brown sugar
- 1 Tsp ground nutmeg
- Salt
- 2 Tbsp raw cane sugar
Crock Pot French Toast
By cook_kjacook_kja
Crock Pot French Toast
- 1/2 loaf od bread (cinnamon swirl, french or italian)
- 6 eggs
- 2 C milk
- 1 tsp cinnamon
- 1 Tbsp light brown sugar
- 1 tsp vanilla
Grilled Vegetable Salad
By cook_kjacook_kja
In a bowl, stir together olive oill, balsamic vinegar, garlic, basil, oregano, salt and pepper
- 1/4 c olive oil
- 3 Tbs balsamic vinegar
- 2 cloves of mined garlic
- Dash of dried basil
- Dash of dried oregano
- 4 slices of succhini
- 4 slices of yellow squash
- 4 slices of eggplant
- 1/2 red pepper, seeded
- 1 bunch arugula, rinsed and dried
- 3 leaves of romaine, rinsed and dried
- Parmesan shavings
- Salt and Pepper