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Recipes
Pork and Udon Noodle Soup
By bridgetinma
Heat a large stockpot or Dutch oven over medium-high heat
- 4 tablespoons canola oil, divided
- 2 medium carrots, chopped
- 1 small white onion, chopped
- 2 tablespoons chopped ginger
- 4 cloves garlic, chopped
- 1 habanero, seeded and chopped (or a milder chile if preferred)
- 2 cups shiitake mushrooms, chopped
- 1 head Chinese cabbage, chopped
- 2 tablespoons tamari soy sauce, plus more for drizzling
- 8 cups chicken stock
- 2 cups shredded Simple Roasted Pork Shoulder, recipe follows
- 1 (7-ounce package) udon noodles, prepared according to package directions
- 1 cup fresh cilantro leaves, for garnish
- 1 cup bean sprouts, for garnish
- Lime wedges, for garnish
Ham and Vegetable Gratin
By bridgetinma
Preheat the oven to 375 degrees F
- 4 tablespoons unsalted butter
- 1 small onion, chopped
- 2 large Yukon gold potatoes (about 1 pound), diced
- 1 10-ounce package frozen mixed peas and carrots
- 1/4 pound low-sodium ham, chopped (about 3/4 cup)
- 3 tablespoons whole-wheat flour
- 1/2 teaspoon dried thyme
- 1 1/2 cups fat-free low-sodium chicken broth
- 2/3 cup low-fat (2 percent) milk
- 3/4 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground pepper
Spinach Gratin
By bridgetinma
Preheat the oven to 425 degrees F
- 4 tablespoons (1/2 stick) unsalted butter
- 4 cups chopped yellow onions (2 large)
- 1/4 cup flour
- 1/4 teaspoon grated nutmeg
- 1 cup heavy cream
- 2 cups milk
- 3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated Gruyere cheese
Fresh Cucumber Carrot Salad
By bridgetinma
Recipe courtesy Melissa d'Arabian
- 2 small or 1 large cucumber, peeled and seeded
- 2 carrots, grated
- 1 small or 1/2 large shallot, chopped
- 2 tablespoons rice wine vinegar
- 2 teaspoons Sriracha
- 1 teaspoon soy sauce
- Kosher salt and freshly ground black pepper
Homemade Roast Beef Sandwich Au Jus
By bridgetinma
For the au jus: Heat the oil over medium heat in a medium saucepan
- 2 tablespoons olive oil
- 1 tablespoon black peppercorns
- 1 teaspoon kosher salt
- 4 sprigs fresh thyme
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 1 large shallot, thinly sliced
- 2 tablespoons dry sherry
- 4 cups low-sodium beef stock
- 1 cup white wine vinegar
- 2 tablespoons sugar
- 1 teaspoon coriander seeds
- 1 teaspoon kosher salt
- 1 star anise
- 1 bay leaf
- 1 clove garlic
- 2 cups thinly sliced radishes (about 8 ounces)
- 4 crusty hoagie rolls
- 1 pound Homemade Roast Beef, thinly sliced, recipe follows
- 8 thick slices gruyere
- Watercress, for serving
- 1 tablespoon fresh rosemary leaves, minced
- 1 tablespoon fresh thyme leaves, minced
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 3 cloves garlic, minced
- One 4-pound boneless beef eye round roast
- 2 tablespoons olive oil
Original Taco Soup Crockpot Recipe
By bridgetinma
--brown meat if you are going to use it --drain fat and add to crockpot stoneware insert (the meat
- 2 cans of kindey beans
- 2 cans of pinto beans
- 2 cans of corn
- 1 large can of diced tomatoes (I have no idea why the can wasn't in this picture. I know I put it in. This is a mystery.)
- 1 can tomatoes and chiles
- 1 packet taco seasoning (if you are gluten free, stick to McCormick)
- 1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)
- 1 lb browned ground turkey or hamburger (optional.)
- shredded cheese and sour cream for embelishment (optional, unless you're in my house. then it's mandatory.)
Cheddar and Green Onion Biscuit Poppers
By bridgetinma
1. Heat oven to 450°. Spray cookie sheet with cooking spray
- 2 cups Original Bisquick™ mix
- 2/3 cup milk
- 1/2 cup shredded Cheddar cheese (2 ounces)
- 4 medium green onions, sliced (1/4 cup)
- 2 tablespoons butter or margarine, melted
Salsa Chicken Burrito Filling
By bridgetinma
Nutrition Facts Serving Size 215 g Amount Per Serving Calories 212 Calories from Fat 36 Total Fat 4
- 4 skinless, boneless chicken breast halves
- 1 (15 ounce) can tomato sauce
- 1/2 cup salsa
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 4 minced garlic cloves
- 1 cup corn
- hot sauce to taste
Hamburger Steak with Onions and Gravy
By bridgetinma
Nutrition Facts Serving Size 234 g Amount Per Serving Calories 325 Calories from Fat 110 % Daily Value* Total Fat 1...
- 1 pound ground beef
- 1 egg
- 1/4 cup bread crumbs
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 tablespoon vegetable oil
- 1 cup thinly sliced onion
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon cooking sherry
- 1/2 teaspoon seasoned salt
Tilapia With Hash Browns
By bridgetinma
Preheat the oven to 425 degrees F
- 1 20-ounce bag frozen shredded hash browns, thawed
- 4 cloves garlic, smashed and thinly sliced
- Kosher salt
- 5 tablespoons extra-virgin olive oil,
- plus more for drizzling
- 1/2 cup pitted Spanish green olives, roughly chopped
- 3/4 pound tomatoes, cut into 1-inch pieces
- 1/4 cup diced roasted red peppers
- 3 scallions, white and light green parts only, chopped
- 2 tablespoons chopped fresh parsley
- 1 1/2 pounds skinless tilapia fillets
- 1 teaspoon herbes de Provence or dried rosemary
- Freshly ground pepper