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Recipes
Japanese Cabbage Salad
By rdgplus3
Toast almonds and sesame seeds until golden brown by placing in a single layer on a cookie sheet in a 350oF oven fo...
- 1/2 c Sliced or slivered almonds
- 2 tbsp Sesame seeds
- ____________
- 1/2 head medium cabbage, shredded
- 1 pkg bean sprouts
- 2 c fresh mushrooms, sliced
- 2 green onions, chopped
- 1/4 c sunflower seeds
- ____________
- 3 oz pkg Instant Ramen noodles, broken up
- 1/2 pkg Chow mein noodles
- Dressing
- 1 pkg of seasoning from Ramen Noodles
- 1/4 c EVOO
- 2 -4 tbsp water or chicken broth
- 4 tbsp Soy sauce
- 3 tbsp Vinegar
- 1 tbsp Sugar
- 1/2 tsp Pepper
Grilled Turkey Burgers with Monterey Jack, Poblano Pickle Relish and Avocado Mayonnaise
By rdgplus3
Poblano Pickle Relish Combine all of the ingredients in a medium bowl
- Poblano Pickle Relish
- 2 poblano chiles, grilled, peeled, seeded and finely chopped
- 1 large or 2 medium dill pickles, finely chopped
- 1 small red onion, finely chopped
- ¼ cup lime juice
- 1 tsp honey
- ¼ tsp salt
- 2 tbsp finely chopped fresh cilantro leaves
- ¼ tsp freshly ground black pepper
- Avocado Mayonnaise
- ½ ripe Hass avocado, peeled and chopped
- ¼ cup mayonnaise
- 1 tbsp fresh lime juice
- 2 cloves garlic, chopped
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- Turkey Burgers
- 1 ½ lbs ground turkey, 99% lean
- 2 tbsp canola oil
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 4 slices Monterey Jack cheese, ½ oz each
Light Nachos and Dip
By rdgplus3
In small bowl, stir together vegetable oil, chili powder, cumin and pepper; brush over 1 side of each tortilla
- 2 tbsp vegetable oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- ¼ tsp pepper
- 8 10” tortillas
- Cheesy Mexican Dip
- 1 ½ cups mild salsa
- 1 pkg light cream cheese, softened
- 4 tbsp chopped fresh parsley
- 2 tbsp freshly grated Parmesan cheese
- 1 tsp lemon juice (optional)
Coq ua Vin
By rdgplus3
This classic dish is ideal for entertaining since you can sit and sip with guests while the dish simmers
- Puff Pastry Stars:
- 3 lb (1.5 kg) boneless skinless chicken thighs and/or breasts
- 2 tbsp (25 mL) butter
- 2 cups (500 mL) pearl onions, peeled (1 bag/284 g)
- 2 cups (500 mL) button mushrooms (8 oz/250 g)
- 1 cup (250 mL) chopped onions
- 2 tsp (10 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
- Pinch each salt and pepper
- 1 bay leaf
- 1-1/2 cups (375 mL) dry red wine
- 1-1/2 cups (375 mL) chicken stock
- 2 tbsp (25 mL) tomato paste
- 1 tbsp (15 mL) Cognac or brandy (optional)
- 2 tbsp (25 mL) chopped fresh parsley
- 1 pkg (397 g) frozen puff pastry, thawed
- 1 egg, beaten
Fish Stew with Olives, Potatoes and Preserved Lemons
By rdgplus3
1. Make Chermoula: In a bowl add the finely chopped cilantro and garlic paste
- 1 lb white fish steaks i.e. any firm fish – cod, monk fish or basa, roughly cut into 2 inch pieces
- 3 oz Chermoula (recipe follows) (save some(?1 Tbsp) to mix with the saffron, water and tomato paste)
- 1/2 lb potatoes, with skin on, thinly sliced (use a mandolin if possible)
- 1/2 large onion, thinly sliced (use a mandolin if possible)
- 1/2 cup mixed olives e.g. brined cured purple olives, (like kalamata, nicoise and green olives)
- 1 preserved lemon, contents scooped out (reserved for Chermoula), skin cut into julienne strips
- 1 roasted red pepper, diced
- 1 lb tomatoes, thinly sliced
- 2 cloves garlic, sliced
- 1/2 Tbsp grape seed oil
- 1/4 c water
- 1 1/2 Tbsp tomato paste
- Good pinch saffron, soak in 1/4 c warm water
- Chermoula
- 1/4 cup finely chopped cilantro
- 2 cloves garlic, minced and made into a paste
- 1/2 Tbsp cumin powder
- 1/3 tsp ground coriander
- 1 tsp hot pepper flakes or to taste
- 1/4 tsp salt, or to taste
- 1 Tbsp smoked paprika
- 1 1/2 Tbsp olive oil
- 1/2 juice of fresh lemon or preserved lemon, juice and flesh, finely diced.
Chateaubriand with Béarnaise Sauce
By rdgplus3
This classic French dish is prepared from a cut from the centre of a tenderloin of beef, specifically for two peopl...
- Béarnaise Sauce:
- 2 cloves garlic
- 3/4 tsp (4 mL) salt
- 2 tbsp (30 mL) olive or vegetable oil
- 1 tsp (5 mL) cracked black peppercorns
- 1 lb (500 g) centre-cut beef tenderloin
- 2 tbsp (30 mL) tarragon vinegar or white wine vinegar
- 2 tbsp (30 mL) minced shallots
- 1 tbsp (15 mL) dry white wine
- 1 tbsp (15 mL) minced fresh tarragon (or 3/4 tsp/4 mL dried)
- 3 peppercorns, cracked
- 2 egg yolks
- 1/2 cup (125 mL) butter, melted
- Pinch each salt and pepper
- 1 tbsp (15 mL) minced fresh parsley
Thai Curry Noodle Bowl
By rdgplus3
4 Servings Thai cooks like easy-to-make dishes just as much as western cooks do
- Two 398-ml cans of premium coconut milk
- A heaping spoonful of red or green Thai curry paste
- One bunch of cilantro, roots and leaves chopped separately
- Two thinly sliced chicken breasts
- A few cups of chicken broth
- A shredded carrot
- Four or five lime leaves
- Two lemongrass stalks, cut in half lengthwise and peel off any woody outer leaves
- A few spoonfuls of fish sauce
- The juice and zest of two limes
- A small knob of frozen ginger
- A handful of bean sprouts
- A 227-gram package of rice noodles
- Two or three thinly sliced green onions
- A sprinkle or two of salt or soy sauce
Michael Symon's Scallops with Slow-Roasted Cauliflower Steak
By rdgplus3
• Preheat your broiler to high with a rack positioned 6 inches below heat
- 1 pound Dry Sea Scallops (approximately 16)
- Salt
- Freshly Ground Black Pepper
- Olive Oil
- 1 small Head Cauliflower (cut into 1/2-inch thick slices)
- 1 teaspoon White Anchovy (minced)
- 2 tablespoons Capers (rinsed)
- 1 Garlic clove (minced)
- 1 small Shallot (minced)
- 1 tablespoon Honey
- 1 Lemon (juice and zest)
- 1 Orange (juice and zest)
- 1/4 cup Pine Nuts (toasted)
- 1/4 cup fresh Parsley (leaves only)
Chicken and Sausage Paella
By rdgplus3
Kathryn Joel
- Marinade
- 4 tsp dry white wine
- 4 tbsp EVOO
- 2 tsp ground cumin
- 2 tbsp fresh thyme leaves
- 1/2 tsp ground nutmeg
- 2 bay leaves crumbled
- 1 tsp chili flakes
- Handful flat-leaf parsley, chopped
- Juice of 1 lemon
- 8 cloves garlic, crushed
- 2 tsp sweet paprika
- Sea salt and freshly ground black pepper
- 6 chicken thighs and or drumsticks
- 6 cups chicken stock
- Large pinch of saffron
- 4-6 Spanish chorizo sausage
- 4 tbsp EVOO
- 1 onion finely chopped
- 2 green peppers, finely chopped
- 6 cloves of garlic, crushed
- 1 bay leaf
- 1 tomato, finely chopped
- Small handful parsley, chopped
- 1/2 c dry white wine
- 3 cups paella rice
- 1/4 c fresh or frozen peas or chopped asparagus
Escarole, Kale, White Bean and Tomato “Lasagna”
By rdgplus3
To ensure that the lasagna doesn't come out watery, it’s important that the greens go in dry
- 1 T plus 1 tsp EVOO
- 1 1/4 lbs cremini mushrooms, trimmed and sliced
- 7 cloves garlic
- Salt
- 1 large bunch kale (about 1 1/2 lbs), stems and center ribs discarded, roughly chopped
- 1 large head escarole (1 to 1 1/2 lbs), trimmed and roughly chopped (I used a large bunch of Swiss Chard)
- 2 cans (15 oz each ) cannellini beans (white beans), 1/4 cup bean liquid reserved and beans drained
- 1 1/2 t chopped fresh oregano
- 1 can (28 oz) whole plum tomatoes, drained (I recommend 28 oz crushed tomatoes)
- 1/4 t red pepper flakes
- 6 oz (2 3/4 c) grated Parmesan cheese