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Recipes
Carrot, Fingerling Potato, and Pea Ragoût
By kimvess
Hearty caramelized carrots and potatoes are the base for this delicious side dish, while peas, baby spinach, lemon,...
- 1 medium lemon
- 1 tsp. balsamic vinegar
- 1 tsp. maple syrup
- 3-1/2 Tbs. unsalted butter, chilled
- 2 Tbs. extra-virgin olive oil; more as needed
- 1-1/2 lb. large carrots, cut into 2-inch-long, 1/2-inch-thick sticks
- Kosher salt
- 12 oz. small fingerling potatoes, cut in half lengthwise (if longer than 2 inches, cut in half crosswise)
- 1 cup lower-salt chicken broth or water
- 1-1/2 tsp. minced garlic
- 3 oz. (about 3/4 cup) fresh peas, blanched, or frozen peas, thawed
- 2 oz. stemmed baby spinach leaves
- 2 tsp. chopped fresh tarragon
Oma's Goulash
By kimvess
Heat the shortening in a heavy 5 qt Dutch-oven style pot
- 2-1/2 to 3 pound beef chuck roast
- 1/4 C shortening
- 1-1/2 t salt
- 1 t pepper
- 1 t paprika
- 1/2 t red pepper flakes
- 1 large onion, chopped
- 1 small green pepper, cut-up
- 4 C water along with
- 2 beef bouillon cubes
- slurry: 1/2 C flour & 1 C water
Balsamic Glazed Meatloaf Poppers
By kimvess
Preheat oven to 350 In a large bowl add beef, bread crumbs and milk
- 1 pound lean ground beef
- 1 cup Italian bread crumbs
- 1/2 cup milk
- 2 tablespoons ketchup
- 1 tablespoons balsamic vinegar
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon kosher salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons Italian seasoning
- 2 large eggs
- 1 recipe Balsamic Sauce (recipe to follow)
Austrian Meatballs & Spaetzle
By kimvess
1. Heat a large pot of lightly salted water to boiling
- 1 10 1/2 ounce spaetzle (German dumplings)
- 1 10 ounce package brown mushrooms, trimmed and cleaned
- 2 shallots, peeled
- 2 cloves garlic, peeled
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup plain bread crumbs
- 1 large egg
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 14 1/2 ounce can light and low-sodium beef broth
- 2 tablespoons all-purpose flour
Meaty Lasagna Bolognese
By kimvess
For meat sauce:: 1. Preheat oven to 375 degrees F
- 1 pound lean ground beef
- 8 ounces bulk Italian sausage
- 4 ounces pancetta or bacon, cut into 1/4-inch pieces
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 cup whole milk or half-and-half
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 cup canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon snipped fresh sage
- 1 tablespoon snipped fresh flat-leaf parsley
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 2 cups shredded mozzarella cheese (8 ounces)
- 1 cup finely shredded Parmesan cheese (4 ounces)
- 12 no-boil lasagna noodles
- 1 10 ounce container refrigerated alfredo pasta sauce
Chicken Fajitas
By kimvess
Preheat the oven to 425 degrees F
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 1 pound skinless, boneless chicken breasts
- 2 tablespoons extra-virgin olive oil
- 2 bell peppers (any color), sliced
- 1 red onion, sliced
- 2 cloves garlic, finely chopped
- 1/2 teaspoon grated lime zest, plus wedges for serving
- 8 corn tortillas
- 1/2 cup prepared pico de gallo or fresh salsa
- 1/3 cup crumbled cotija cheese (about 1 1/2 ounces)
BLT Stacks
By kimvess
Cut each bacon slice into 6 pieces
- 4 slices thick-cut bacon
- 3 slices whole wheat toast, crusts cut off
- 2/3 cup mayonnaise
- 1/2 cup fresh basil leaves
- 1 small head iceberg lettuce, cut into 24 chunks (about 1-inch each)
- 24 cherry tomatoes
General Tso's Chicken
By kimvess
1. Whisk stock, 1 tbsp. cornstarch, vinegar, tomato paste, 3 tbsp
- 1 cup plus 2 tbsp. chicken stock
- 7 tbsp. cornstarch
- 6 tbsp. rice vinegar
- 6 tbsp. tomato paste
- 5 tbsp. light soy sauce
- 4 1/2 tsp. dark soy sauce
- 2 1/4 lb. boneless, skinless chicken thighs, cut into 1 1/2″ cubes
- 3 1/2 cups plus 9 tbsp. peanut oil
- 3 egg yolks
- 2 tbsp. minced ginger
- 2 tbsp. minced garlic
- 16 chiles de arbol
- 2 tbsp. toasted sesame oil
- Thinly sliced scallions, to garnish
creamy cajun linguine
By kimvess
Boil linguine in salted water until al dente, then drain
- 4 oz. linguine, cooked in boiling salt water
- 2 Tbsp. butter
- 1 Tbsp. garlic powder
- 1 Tbsp. shallot, minced
- 1 Tbsp. Cajun seasonings
- 1/4 cup white wine
- 1 Tbsp. lemon juice, fresh squeezed
- 1/3 cup heavy cream
- 1/3 cup half and half
- 1/4 cup freshly grated parmesan
- freshly cracked black pepper and salt, to taste
- Chopped chives / green onions, for garnish
Stuffed Celery
By kimvess
1. In the bowl of a food processor, purée the blue cheese, cream cheese, sour cream, worcestershire, and hot sauce...
- 6 oz. crumbled blue cheese (about 3⁄4 cup),
- preferably Roquefort, at room temperature
- 6 oz. cream cheese, cut into 1" cubes,
- at room temperature
- 1 ⁄4 cup sour cream
- 1 ⁄2 tsp. worcestershire sauce
- 1 ⁄8 tsp. hot sauce, preferably Tabasco
- Green leaf lettuce, for garnish
- Crushed ice (optional)
- 10 ribs celery, ends trimmed
- Paprika, for garnish
- 5 pitted black California olives, halved,
- for garnish
- Curly parsley, for garnish