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Recipes
Kimchi
By kris_march
Kimchi develops its best flavor in about 1 week
- 1/2 large Chinese or Napa cabbage
- 1/3 cup + 10 tablespoons salt
- 4 Korean chile peppers, or 2 jalapenos with seeds removed
- 1/2 cup Korean chili powder
- 2 tablespoons crushed garlic
- 1 teaspoon crushed ginger
- 4 tablespoons sugar
- 1 bunch green onions, sliced thin
Watermelon/Berry Gazpacho
By kris_march
For watermelon puree: Seed melon cubes, if necessary
- 6 1/2 About 6 1/2 cups cubed watermelon, to yield 4 cups of puree
- 2 tablespoons lemon juice
- 3 tablespoons raspberry vinegar
- 10 mint leaves, finely sliced
- 1/2 cup minced Maui onion
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse cracked black pepper
- Pinch cayenne (optional)
Corn Griddle Cakes
By kris_march
The batter might seem very thin if you use regular milk, but the griddle cakes will still set nicely if your pan is...
- 2/3 cup all-purpose flour
- 2/3 cup cornmeal
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon sugar
- 3/4 teaspoon salt + more to taste
- Freshly ground pepper to taste
- 11/3 cups low-fat milk or buttermilk
- 1 egg, lightly beaten
- 3 tablespoons extra virgin olive oil + more to drizzle
- 1 cup fresh corn kernels (from 1 ear corn)
- Butter
- 2 large tomatoes, thinly sliced, or 1 cup cherry tomatoes, halved
- 1/2 cup plain yogurt, sour cream or creme fraiche
- 1 tablespoon fresh lemon juice + more to taste
- 1 tablespoon finely chopped fresh chives
- 8 ounces smoked salmon or lox, thinly sliced (see Note)
Pork Scaloppine with Fennel, Apple & Cabbage
By kris_march
Fill a large pot with salted water and set over high heat
- 2 tablespoons unsalted butter
- 8 pork scaloppine
- Salt and pepper to taste
- 1 small apple, peeled, cored and cut into 1/2-inch dice
- 1 small fennel bulb, cored (lacy fronds reserved) and cut into thin crosswise slices
- 1/4 About 1/4 head red cabbage, cut into long, thin strips (about 1 cup)
- 1/2 yellow onion, minced
- 1 tablespoon caraway seeds
- 1 tablespoon sugar
- 1/2 cup apple juice
- 1/4 cup bourbon
- 2 tablespoons apple cider vinegar
- 1/2 cup heavy cream
- 1 1/2 pounds fresh potato gnocchi (or vacuum-packed)
HONEY-ALMOND CAKES WITH PINEAPPLE ZABAGLIONE
By kris_march
For cakes: Preheat oven to 325°F
- Cakes:
- 1 7-ounce package almond paste, coarsely crumbled* (about 1 1/2 cups)
- 1/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 tablespoons honey
- 2 tablespoons Tuaca** or Frangelico (hazelnut-flavored liqueur)
- 3 large eggs
- 1/3 cup all purpose flour
- 1/8 teaspoon salt
- Zabaglione:
- 6 tablespoons frozen pineapple juice concentrate, thawed
- 3 tablespoons sugar
- 3 large egg yolks
- Sliced almonds, toasted
Honey-Almond Cakes With Pineapple Zabaglione
By kris_march
For cakes: Preheat oven to 325°F
- Cakes:
- 1 7-ounce package almond paste, coarsely crumbled* (about 1 1/2 cups)
- 1/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 tablespoons honey
- 2 tablespoons Tuaca** or Frangelico (hazelnut-flavored liqueur)
- 3 large eggs
- 1/3 cup all purpose flour
- 1/8 teaspoon salt
- Zabaglione:
- 6 tablespoons frozen pineapple juice concentrate, thawed
- 3 tablespoons sugar
- 3 large egg yolks
- Sliced almonds, toasted
Chicken With Maple-Mustard Sauce
By kris_march
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each to 1/4-inch thickness using ...
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 2 tablespoons chopped red onion
- 6 tablespoons maple syrup
- 1/4 cup Dijon mustard
- 1 tablespoon water
- 1 teaspoon chopped fresh dill
- 1 teaspoon grated orange rind
Chicken-Apricot Skewers
By kris_march
1. In a small microwave-safe bowl, heat jam in a microwave oven at full power (100%) until melted, 30 to 45 seconds
- 1/2 cup apricot jam
- 1 1/2 tablespoons soy sauce
- 1/2 teaspoon dried basil
- 1/4 teaspoon cayenne
- 2 lemons (5 oz. each)
- 1 pound boned, skinned chicken breast halves
- 1/2 About 1/2 cup dried apricots
- Salt and pepper
Italian Chicken Stew
By kris_march
Mix the flour, salt, and pepper in a Ziploc bag
- 2 pounds boneless, skinless chicken thighs
- (b and s breasts are good, too)
- 2 Tbsp flour
- 1 1/2 tsp salt and black pepper
- 2 Tbsp olive oil
- 4 garlic cloves, minced
- 1 Tbsp capers, rinsed, and drained
- 1/4 to 3/4 tsp crushed red chilies
- 28 oz can diced tomatoes
- 1 3/4 cup chicken broth
- 1 pound potatoes cut into 1" chunks
- 2 8oz jars artichoke hearts, rinsed, and drained
- 1/2 cup chopped parsley
- 8 - 12 green or black olives, pitted and cut in half
Meatloaf Muffins
By kris_march
Preheat oven to 350°. Heat the olive oil in a large nonstick skillet over medium-high heat
- 1 teaspoon olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1 teaspoon dried oregano
- 2 garlic cloves, minced
- 1 cup ketchup, divided
- 1 1/2 pounds ground beef, extra lean (raw)
- 1 cup finely crushed fat-free saltine crackers (about 20)
- 2 tablespoons prepared mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- Cooking spray