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Recipes
Olive Oil Béchamel
By KEM77
Although Julia Child taught me to add hot milk to the roux when making béchamel, I later learned that the milk sho...
- 2 tablespoons extra virgin olive oil
- 2 tablespoons finely chopped shallot or onion (optional)
- 2 tablespoons flour
- 2 cups low-fat (1 percent) milk
- Salt to taste
- Freshly ground white or black pepper
Chipotle-Cheddar Broiled Avocado Halves
By KEM77
Preheat broiler to High. Place avocado halves on a baking sheet
- 2 ripe but firm avocados, halved and pitted, skin left on
- 1/4 cup shredded extra-sharp Cheddar cheese
- 1 small chipotle chile in adobo (see Tip), minced (about 1 teaspoon), or to taste
- 1 tablespoon lime juice, plus 4 wedges for serving
- Pinch of salt
Truly Juicy Pork Tenderloin
By KEM77
Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, thyme, and salt and pepper in ...
- 1/2 cup olive oil, plus additional for browning meat
- 1/2 cup red-wine vinegar
- 1 cup pitted prunes
- 1/2 cup pitted Spanish green olives
- 1/2 cup capers with a bit of juice
- 2 bay leaves
- 1/2 head of garlic, peeled and finely chopped
- Small handful of fresh oregano and thyme, chopped
- Salt and freshly ground black pepper, to taste
- 2 pork tenderloins, 1 to 1 1/2 pounds each
- 1 cup dry white wine, plus more for deglazing
- Low-sodium chicken stock
- 1/2 cup brown sugar
Healthy Broccoli Rabe With Pine Nuts
By KEM77
Garlicky and nutty broccoli rabe
- 6 cups broccoli rabe, rinsed and large stems removed (about 2 bunches)
- 1/2 ounce pine nuts, about 2 tbsp, toasted
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 1/8 teaspoon black pepper, to taste
- 1/8 teaspoon table salt, to taste
White Barszcz Zurek (Sour Bread Soup)
By KEM77
In its way, żurek—pronounced “zhurek”—is the most humble of all Polish soups, and at the same time the mos...
- For the zakwas:
- 1/2 cup/115 g rye flour
- 1 or 2 crusts from rye bread (about 1 cup/225 g total)
- 2 garlic cloves, minced
- 2 cups/480 ml warm water
- For the soup:
- 2 large onions, peeled, one halved and one coarsely chopped
- 1 large carrot, trimmed and peeled
- 1 large parsnip, trimmed and peeled
- 1/2 celery root, peeled
- 6 cups/1.4 L water
- 2 garlic cloves, chopped finely
- 1/4 lb/115 g bacon (3 to 4 strips), chopped
- 2 1/4 lb/1 kg white sausage, cut into chunks
- 1 bay leaf
- 3 allspice berries
- 1 tbsp dried marjoram
- 6 black peppercorns
- 1/4 cup/55 g grated white horseradish (jarred is fine)
- 1/2 cup/120 ml light cream
- Crusty brown bread for serving (optional)
Buttermilk Cornbread-moist/sweet
By KEM77
This makes a very moist cornbread
- 2 eggs
- 1 1/2 cups buttermilk
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 1/3 cup honey
- 2 teaspoons salt
- 1 cup cornmeal
- 2 1/2 cups flour (may use a combination of white and wheat)
- 4 teaspoons baking powder
- 1 teaspoon baking soda
Cream of Turkey & Wild Rice Soup
By KEM77
Heat oil in a large saucepan over medium heat
- 1 tablespoon extra-virgin olive oil
- 2 cups sliced mushrooms, (about 4 ounces)
- 3/4 cup chopped celery
- 3/4 cup chopped carrots
- 1/4 cup chopped shallots
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 cups reduced-sodium chicken broth
- 1 cup quick-cooking or instant wild rice, (see Ingredient Note)
- 3 cups shredded cooked chicken, or turkey (12 ounces; see Tip)
- 1/2 cup reduced-fat sour cream
- 2 tablespoons chopped fresh parsley
Green Chile Stew
By KEM77
1. Trim fat from exterior of roast
- 3 lbs pork butt (aka Boston shoulder)
- 2 -3 tablespoons vegetable oil
- 1 large onion, quartered lengthwise and sliced coarse
- 1 green pepper, chopped
- 2 garlic cloves, crushed and minced
- ~2 Tbs chicken broth mix and water (to taste, don't add too much for a thicker stew)
- 1 (14 1/2 ounce) can diced tomatoes, briefly drained
- 1 cup blended tomatillos
- 1/4 teaspoon black pepper
- 3 -4 cups green chili peppers, roasted, peeled, seeded and chopped coarse, mild or medium heat, fresh or frozen (use the larger amount for store-bought frozen Bueno-type chile, it cooks down more than home-frozen)
Buttermilk Cornbread-savory southern
By KEM77
This is in the latest issue of Southern Living (love this magazine) and was contributed by Mary Lynn Hanily of Tusc...
- 2 tablespoons vegetable oil
- 1 cup yellow cornmeal
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
Orecchiette with Broccoli Rabe
By KEM77
Makes 2 servings 1. Boil broccoli rabe in a salted pot of boiling water for 3 minutes (water should be as salty a...
- 1 bunch broccoli rabe, washed, stems removed and discarded
- 1 cup dried orrecchiete
- 2 tablespoons olive oil, plus extra for drizzling
- 2 cloves garlic, smashed
- 7 pitted kalamata olives, roughly chopped
- 1 pinch dried red pepper flakes
- 1/4 teaspoon salt
- Freshly cracked black pepper
- 1/4 cup reserved pasta cooking water