Recipes Discovered - Recipes

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Ingredients:

• 2 ounces cubed Parmesan
• 2 small cloves garlic
• 2 tablespoons Dijon mustard
• 11/2 teaspoons white wine vinegar
• 11/2 teaspoon Worcestershire sauce
• Pinch kosher salt
• Pinch black pepper
• 1 cup silken soft tofu
• 2 tablespoons extra-virgin olive oil

Directions:

Starting on the lowest speed, chop the cheese cubes in the blender jar until it settles into the bottom of the jar, gradually increasing the speed. Add the garlic down the chute and chop until minced.

Next, add the mustard, white wine vinegar, Worcestershire sauce, salt and pepper, and tofu to the blender and blend until smooth. While the blender is running, drizzle olive oil down the middle of the vortex that has formed. Add more or less of the olive oil and blend until it reaches salad dressing consistency.

Makes 1 cup of dressing.

Nutrition:

Substitutions:

I didn’t add the oil to the dressing (I somehow missed that park). I also grated the Parmesan and garlic before adding it to the blender.

Recipe courtesy of Alton Brown.

Read my review of this recipe.

Ingredients:

• 3 large vine-ripened tomatoes
• 1 cup whole wheat flour
• 3/4 cup hot water
• Pinch of salt
• 1 teaspoon olive oil
• 1/2 cup red onion, chopped
• 4 garlic cloves, grated
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 tablespoon fresh oregano
• 2 tablespoons fresh basil
• Parmesan cheese, for garnish

Directions:

Bring a large pot of water to a boil and prepare an ice water bath. Cut a small “x” on the bottom of each tomato. Place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside.

In a bowl, combine the flour, hot water and a pinch of salt. Stir until well combined and then turn out onto a lightly floured surface. Knead for 2 to 3 minutes, until smooth. Pinch off small marble sized portions and roll between your palms. Place on a floured plate and continue until all the dough is formed.

Bring a large pot of salted water to a boil, and add the pasta a handful at a time. Stir to make sure the pasta is seperated. Cook for 3 to 5 minutes. Drain the pasta.

While the pasta is cooking, saute the onion and garlic in the oil until softened. Season with sugar and salt. Once soft, add the chopped tomatoes and toss for 1 minute and then remove from the heat. Add the hot pasta, oregano, and basil. Serve topped with freshly grated Parmesan cheese.

Serves 2.

Nutrition:

Substitutions:

Combination of recipes.

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Ingredients:

• 2 cups loosely packed basil leaves, washed and dried thoroughly
  
• 2 tablespoons toasted pine nuts
  
• 2 tablespoons freshly grated Parmesan
  
• 2 garlic cloves, crushed
  
• 1/2 teaspoon kosher salt
  
• 1/4 cup extra-virgin olive oil
  

Directions:

In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste.

Nutrition:

Substitutions:

Adapted from many recipes.

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Ingredients:

• 1/2-pound fresh mozzarella, finely diced
• 2 yellow peppers, roasted, peeled, seeded, and finely diced
• 1/4 cup chiffonad fresh basil
• 3/4 cup balsamic vinegar
• 1/4 cup molasses
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper
• 6 cups mixed baby greens, washed and dried

Directions:

Combine the mozzarella, peppers, and basil in a large bowl. Whisk together the balsamic vinegar, molasses, and mustard in a small bowl; season dressing with salt and pepper. Pour 3/4 of the dressing over the mixture.

Place the greens in a large bowl, drizzle with the remaining dressing, season with salt and pepper, and toss to combine. Arrange the greens on a platter and mound the salad on top.

Serves 4.

Nutrition:

Substitutions:

Recipe adapted from Bobby Flay.

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Ingredients:

• 2 scallions, thinly sliced
• 1 medium avocado
• 2 tablespoons reduced-fat sour cream
• 2 tablespoons lime juice
• 1/4 cup cilantro leaves
• 1 clove garlic
• 1/4 teaspoon salt

Directions:

To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.

Makes about 1 cup.

Nutrition:

Substitutions:

I used 1/2 teaspoon ground coriander in place of the fresh cilantro.

Recipe courtesy of Ellie Krieger.

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Ingredients:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken stock, milk, or combo
• 2 cups cheddar or jack cheese, shredded
• 8 ounces Velveeta, cubed

Directions:

Melt the butter over medium-low heat in a thick-bottomed saucepan. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don’t allow it to brown. Gradually whisk in the chicken stock or milk and simmer for 8 minutes to thicken. Once you have a good base, fold in cheese; mix until completely melted into a sauce.

Makes about 2 cups.

Nutrition:

Substitutions:

Great sauce for nachos!

My own concoction.

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Ingredients:

• 1/2 cup red wine vinegar
• 1/2 cup sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• Pinch of salt
• 1/2 cup canola oil
• 1 tablespoon poppy seeds

Directions:

Add the vinegar, sugar, mustard, lemon juice, and salt to a blender and blend. With the blender running, slowly stream in the oil. Continue to run the blender for 1 minute. Transfer to a bowl and stir in the poppy seeds.

Makes about 1 cup of dressing.

Nutrition:

Substitutions:

The dressing was good, but very basic. I will try other seasonings and herbs to spice it up next time.

My own concoction.

Read my review of this recipe.

Ingredients:

• 2 garlic cloves, minced
• 2 teaspoons anchovy fast
• 1 tablespoon Dijon mustard
• 1/4 cup lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 cup olive oil
• Salt and pepper, to taste

Directions:

In a blender or food processor, combine all ingredients except the oil. Once combined, slowly stream in the oil with the machine running. Season the dressing to taste with salt and pepper.

Makes about 1/2 cup dressing - enough to dress a salad for 4-6.

Nutrition:

Substitutions:

Recipe adapted from Giada DeLaurenttis.

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Ingredients:

• 2 pints fresh blackberries
• 3/4 cup sugar
• 1 cup water
• 1 lemon, zested

Directions:

In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.

Makes about one cup.

Nutrition:

Substitutions:

Recipe courtesy of Sunny Anderson.

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Ingredients:

• 1 pound frozen unsweetened strawberries
• 1/3 cup brown sugar, or more to taste
• 1/3 cup water
• 3 tablespoons freshly squeezed lemon juice
• 2 teaspoons cornstarch
• 1 teaspoon vanilla

Directions:

Combine the strawberries, sugar and water in a 2-quart saucepan over medium heat; cover partially so the saucepan lid is slightly ajar. Cook until the berries thaw, then uncover and cook until the berries are soft, allowing the mixture to maintain a low boil. In all, the process will take about 25 minutes.

Combine the lemon juice and cornstarch in a small bowl, then add to the saucepan, stirring until the mixture comes back to a low boil. Remove from the heat and let cool for 10 to 15 minutes. Use a large spoon to mash the cooled berries against the sides of their saucepan to form a slightly chunky sauce or puree with a hand blender for a smoother sauce. Add the vanilla extract; taste and add sugar as needed. Sauce can be refrigerated up to a week.

Makes about 3 cups.

Nutrition:

Substitutions:

Great sauce for topping pancakes (especially peanut butter or chocolate pancakes) and ice cream or for stirring into oatmeal and yogurt.

Recipe courtesy of Washington Post.