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Recipes
Beef and Barley Soup
By bjlazyl
Directions Heat the oil in a large pot over medium-high heat
- 2 tablespoons olive oil
- 1 pound beef chuck, cut into 1-inch cubes
- kosher salt and black pepper
- 1 medium onion, coarsely chopped
- 2 carrots, coarsely chopped
- 2 stalks celery, cut into 1/2-inch pieces
- 2 cloves garlic, chopped
- 2 14.5-ounce cans low-sodium beef broth
- 1 14.5-ounce can diced tomatoes
- 1/2 cup pearl barley
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 tablespoon chopped fresh flat-leaf parsley
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By bjlazyl
Toppings: Avocado-Mango Salsa Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves How to Make It ...
- Toppings:
- 1 large sweet onion, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups shredded cooked chicken
- 2 (14 1/2-oz.) cans chicken broth
- 2 (4.5-oz.) cans chopped green chiles
- 1 (1.25-oz.) package white chicken chili seasoning mix
- 3 (16-oz.) cans navy beans
- Avocado-Mango Salsa
- Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves
Crunchy Crab Salad
By bjlazyl
Amelia Freer
- 200 g fresh crabmeat
- 1 avocado, peeled, stoned and cut into small cubes
- 2 celery sticks, cut into small pieces
- 1 pink grapefruit, peeled and cut into segments, retain the juice
- 1 bunch of radishes, topped and tailed then cut into small sticks with a mandoline
- 1 Granny Smith apple, cored and cut into sticks with a mandoline
- 1 tsp fresh root ginger, peeled and cut into thin sticks (you can also juice and add to the dressing if you prefer)
- A handful of fresh coriander leaves
- Half that amount of fresh mint leaves, cut into fine strips
- 2 tbsp pink grapefruit juice
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp fresh ginger juice
- 2 tbsp extra virgin olive oil
- 1 tsp coriander seeds, slightly toasted and crushed into a powder (ground coriander is fine if you don't have time)
- Freshly cracked black pepper
Chicken Breasts With Tomatoes and Capers
By bjlazyl
Sprinkle the chicken with salt and pepper
- 4 boneless, skinless chicken breasts (about 2 1/4 pounds)
- Salt and freshly ground white pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 6 tablespoons finely chopped shallots
- 2 teaspoons finely chopped garlic
- 4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
- 8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
- 1/4 cup red wine vinegar
- 1/4 cup drained capers
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 1/4 cup chopped fresh parsley leaves
Chicken Meunière
By bjlazyl
Heat a 12-inch skillet, preferably nonstick, over medium-high heat for about 2 minutes
- 4 boneless, skinless chicken cutlets (2 breasts), 1 to 1 1/2 pounds
- Salt and freshly ground black pepper
- 1 cup (approximately) flour or cornmeal for dredging
- Oil or clarified butter to a depth of 1/8 inch in a 12-inch skillet (about 1 cup)
- 1 to 2 tablespoons butter, optional
- 1 tablespoon fresh lemon juice
- 2 tablespoons minced parsley
Crispy Chicken With Toasted Garlic Kale
By bjlazyl
Ideas et started on prep over the weekend, stir together the mustard mixture and clean and chop the kale
- Check 1/2 cup Dijon mustard
- Check 1/4 teaspoon black pepper
- Check 2 tablespoons extra-virgin olive oil, divided
- Check 1 teaspoon kosher salt, divided
- Check 6 skinless, bone-in chicken thighs (about 2 lbs.)
- Check 3 cups panko bread crumbs
- Check 2 teaspoons thinly sliced garlic (2 cloves)
- Check 1 bunch Lacinato kale, stems removed, chopped (about 8 oz.)
- Check 1 teaspoon fresh lemon juice
- Check mashed potatoes, for serving
Spicy Chicken Milanese
By bjlazyl
In a pie plate, beat the eggs with the mustard and cayenne and season with salt and pepper
- 2 large eggs
- 3 tablespoons Dijon mustard
- 1 1/2 teaspoons cayenne pepper
- Kosher salt
- Ground pepper
- 1 1/2 cups panko
- Four 3-ounce, thin-sliced chicken cutlets (1/4 inch)
- 1/3 cup plus 1 tablespoon olive oil
- 2 cups grape tomatoes, halved
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped parsley
- Shaved Parmigiano-Reggiano cheese
pumpkin pie bars
By bjlazyl
Preheat the oven to 350°F
- Butter-flavored cooking spray
- 11/4 cups finely crushed low-fat graham crackers (about 9 whole crackers)
- 1/4 teaspoon ground cinnamon
- 1/4 cup light butter (stick, not tub), melted
- 4 large egg whites
- One 15-ounce can solid pumpkin purée
- One 14-ounce can fat-free sweetened condensed milk (not evaporated milk)
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons brown sugar (packed)
- 1 1/4 teaspoons pumpkin pie spice
- 12 tables
Chicken Fricassee With Vermouth
By bjlazyl
Sprinkle the chicken with salt and pepper to taste
- 1 three-and-one-half-pound, ready-to-cook chicken, cut into serving pieces
- Salt, if desired
- Freshly ground pepper
- 2 tablespoons butter
- 1/2 cup coarsely chopped onion
- 1 clove garlic, finely chopped
- 2 tablespoons flour
- 3/4 cup dry white vermouth
- 1/4 cups chicken broth
- 1 bay leaf
- 2 sprigs fresh thyme or 1/2 teaspoon dried
- 1 cup carrots cut into fine, julienne strips, about two inches long
- 1 1/2 cups loosely packed leeks cut into fine, julienne strips, about three inches long
- 1/2 cup heavy cream
Halibut in Parchment with Corn and Tomatoes
By bjlazyl
Arrange the halibut in a shallow baking dish
- One 1 1/2-pound center-cut skinless halibut fillet (1 inch thick)
- 1 tablespoon sugar
- 2 teaspoons fennel seeds
- 1 teaspoon whole black peppercorns, plus ground pepper for seasoning
- 1 teaspoon whole coriander seeds
- 2 1/2 tablespoons kosher salt, plus more for seasoning
- 4 ears of corn, kernels cut off 3, 1 cob reserved
- 6 ounces wax or green beans, trimmed (2 cups)
- 15 small cherry tomatoes (about 8 ounces), preferably on the vine
- 2 tablespoons extra-virgin olive oil
- 1/2 tablespoon white wine vinegar
- 3 tarragon sprigs
- 2 thyme sprigs
- 4 tablespoons unsalted butter, cubed
- 3 tablespoons water