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39
anonymous
2019 Mar 4, 1:14am
William Falgoust's Shrimp Amelie (image on comment #28)
Serves 4-6
6 tablespoons olive oil, divided
1 medium onion, chopped
3 cloves garlic, minced
1/4 cup chopped celery
1 28-ounce can crushed tomatoes
1/4 teaspoon salt or to taste
1/2 teaspoon pepper
1/4 teaspoon sugar
2 tablespoons fresh lemon juice
1/4 cup heavy cream
2 tablespoons butter
2 pounds wild-caught Gulf shrimp, peeled and deveined, cut in half if large
2 tablespoons brandy
2 tablespoons Herbsaint
6 ounces feta cheese, crumbled
2 tablespoons chopped parsley
2 tablespoons green onion tops, chopped
3 cups rice, cooked
Heat 4 tablespoons olive oil in heavy 2-quart saucepan. Add onions, celery and garlic and saute until lightly browned. Add tomatoes, salt, pepper, sugar and lemon juice.
Cook over medium-low heat until thickened, about 30 minutes, stirring occasionally.
https://www.nola.com/food/2017/06/win_your_weight_in_shrimp_winn.html
Serves 4-6
6 tablespoons olive oil, divided
1 medium onion, chopped
3 cloves garlic, minced
1/4 cup chopped celery
1 28-ounce can crushed tomatoes
1/4 teaspoon salt or to taste
1/2 teaspoon pepper
1/4 teaspoon sugar
2 tablespoons fresh lemon juice
1/4 cup heavy cream
2 tablespoons butter
2 pounds wild-caught Gulf shrimp, peeled and deveined, cut in half if large
2 tablespoons brandy
2 tablespoons Herbsaint
6 ounces feta cheese, crumbled
2 tablespoons chopped parsley
2 tablespoons green onion tops, chopped
3 cups rice, cooked
Heat 4 tablespoons olive oil in heavy 2-quart saucepan. Add onions, celery and garlic and saute until lightly browned. Add tomatoes, salt, pepper, sugar and lemon juice.
Cook over medium-low heat until thickened, about 30 minutes, stirring occasionally.
https://www.nola.com/food/2017/06/win_your_weight_in_shrimp_winn.html
40
anonymous
2019 Mar 4, 1:22am
Power Bowls - Fish Taco Bowl
Fish Taco Bowl By Sweetgreen
Serves 4 - Active Time 20 min. - Total Time 20 min.
Vinaigrette :Fish Taco Bowl
Vinaigrette Ingredients:
3 Tbsp lime juice
2 Tbsp chopped cilantro
4 tsp minced jalapeno
2 tsp white wine vinegar
1 tsp kosher salt
½ tsp ground cumin
1 clove garlic
¾ cup grapeseed oil
Remaining ingredients:
4 (4-oz) steelhead trout or wild salmon filets
Salt and black pepper, to taste
Pinch cayenne
6 cups baby arugula
4 cups cooked quinoa, warm
1 cup thinly sliced red cabbage
1 cup crumbled tortilla chips, plus extra whole chips for garnish, if desired
¼ cup cilantro leaves, plus extra for garnish
Hot sauce, for garnish (optional)
Lime wedges, for serving
Directions
1.To prepare vinaigrette, combine first 7 ingredients in a blender or food processor. Blend on high 1 minute. Turn off motor; scrape down sides. Blend on low 1 minute, slowly drizzling in oil until well combined. (Makes 1½ cups.)
2.Adjust oven rack to top third of oven. Preheat oven to 425°F.
3.Arrange fish skin side down on a greased baking sheet. Sprinkle with salt, pepper and cayenne. Bake 7-8 minutes or until desired degree of doneness.
4.In a large bowl, combine arugula, quinoa, cabbage, crumbled tortilla chips and cilantro leaves. Add 1 cup vinaigrette; toss to coat. Divide among 4 bowls. Top each serving with 1 fish filet. Drizzle with hot sauce, if desired. Garnish with whole tortilla chips, if desired, cilantro and lime wedges.
https://parade.com/734750/parade/fish-taco-bowl/
Fish Taco Bowl By Sweetgreen
Serves 4 - Active Time 20 min. - Total Time 20 min.
Vinaigrette :Fish Taco Bowl
Vinaigrette Ingredients:
3 Tbsp lime juice
2 Tbsp chopped cilantro
4 tsp minced jalapeno
2 tsp white wine vinegar
1 tsp kosher salt
½ tsp ground cumin
1 clove garlic
¾ cup grapeseed oil
Remaining ingredients:
4 (4-oz) steelhead trout or wild salmon filets
Salt and black pepper, to taste
Pinch cayenne
6 cups baby arugula
4 cups cooked quinoa, warm
1 cup thinly sliced red cabbage
1 cup crumbled tortilla chips, plus extra whole chips for garnish, if desired
¼ cup cilantro leaves, plus extra for garnish
Hot sauce, for garnish (optional)
Lime wedges, for serving
Directions
1.To prepare vinaigrette, combine first 7 ingredients in a blender or food processor. Blend on high 1 minute. Turn off motor; scrape down sides. Blend on low 1 minute, slowly drizzling in oil until well combined. (Makes 1½ cups.)
2.Adjust oven rack to top third of oven. Preheat oven to 425°F.
3.Arrange fish skin side down on a greased baking sheet. Sprinkle with salt, pepper and cayenne. Bake 7-8 minutes or until desired degree of doneness.
4.In a large bowl, combine arugula, quinoa, cabbage, crumbled tortilla chips and cilantro leaves. Add 1 cup vinaigrette; toss to coat. Divide among 4 bowls. Top each serving with 1 fish filet. Drizzle with hot sauce, if desired. Garnish with whole tortilla chips, if desired, cilantro and lime wedges.
https://parade.com/734750/parade/fish-taco-bowl/
41
anonymous
2019 Mar 4, 1:26am
Power Bowl - Sesame Cashew Noodle Bowl
Serves 6 - Active Time 30 min. - Total Time - 30 min.
Ingredients
1 (16-oz) pkg whole grain linguine
2 Tbsp toasted sesame oil, divided
3 cups broccoli florets, cut into ½-inch pieces
3 cups ¼-inch sliced red cabbage
3 cups matchstick-cut carrots
2 Tbsp black sesame seeds
1½ cups steamed shelled edamame
½ cup chopped cashews
½ cup sliced green onion
¼ cup chopped cilantro
Creamy sesame dressing (such as Kewpie or Stonewall Kitchen)
Directions
1.Bring a large pot of salted water to a boil. Add pasta; cook according to manufacturer's instructions until al dente. Drain. Transfer to a large bowl; toss with 1 Tbsp oil.
2.Bring another pot of salted water to a boil. Set up a large bowl of ice water. Add broccoli; cook 3 minutes or just until tender. Drain. Add to ice water; drain.
3.Add cabbage, carrots, sesame seeds and remaining 1 Tbsp oil to pasta; toss to coat. Divide evenly among 6 bowls. Top evenly with broccoli, edamame, cashews, onion and cilantro. Drizzle with dressing.
https://parade.com/734814/parade/sesame-cashew-noodle-bowl/
Serves 6 - Active Time 30 min. - Total Time - 30 min.
Ingredients
1 (16-oz) pkg whole grain linguine
2 Tbsp toasted sesame oil, divided
3 cups broccoli florets, cut into ½-inch pieces
3 cups ¼-inch sliced red cabbage
3 cups matchstick-cut carrots
2 Tbsp black sesame seeds
1½ cups steamed shelled edamame
½ cup chopped cashews
½ cup sliced green onion
¼ cup chopped cilantro
Creamy sesame dressing (such as Kewpie or Stonewall Kitchen)
Directions
1.Bring a large pot of salted water to a boil. Add pasta; cook according to manufacturer's instructions until al dente. Drain. Transfer to a large bowl; toss with 1 Tbsp oil.
2.Bring another pot of salted water to a boil. Set up a large bowl of ice water. Add broccoli; cook 3 minutes or just until tender. Drain. Add to ice water; drain.
3.Add cabbage, carrots, sesame seeds and remaining 1 Tbsp oil to pasta; toss to coat. Divide evenly among 6 bowls. Top evenly with broccoli, edamame, cashews, onion and cilantro. Drizzle with dressing.
https://parade.com/734814/parade/sesame-cashew-noodle-bowl/
42
anonymous
2019 Mar 4, 1:32am
Power Bowls - Korean Beef "Noodle" Bowl (SloCooker or Hot Pot)
Serves 4 - Active Time 20 min. - Total Time 10 hr. 30 min.
Ingredients
1 cup beef broth
¼ cup coconut aminos
2 Tbsp toasted sesame oil
1 tsp fish sauce
½ tsp paprika
1 Granny Smith apple, peeled, cored and coarsely chopped
4 cloves garlic, minced
1 (2-inch) piece ginger, grated
1 (2-2½-lb) beef chuck roast, fat trimmed and cut into 2-inch pieces
1 (10.7-oz) pkg zucchini noodles or 2 small zucchini, spiralized
1 cup kimchi
½ cup thinly sliced red onion
2 large eggs, peeled, cored and coarsely chopped soft-cooked, peeled and halved (optional)
Toasted sesame seeds, for garnish
Directions
1.In a 4-quart slow cooker, combine first 9 ingredients. Cover and cook on LOW 10-12 hours or HIGH 5-6 hours. Remove beef. Add zucchini noodles to cooker; cover and cook on HIGH 2 minutes or until noodles have softened.
2.Shred beef with 2 forks. Divide cooking liquid and noodles among 4 bowls. Top evenly with shredded beef, kimchi, onion and, if desired, ½ egg. Sprinkle with sesame seeds.
https://parade.com/734789/parade/korean-beef-noodle-bowl/
Serves 4 - Active Time 20 min. - Total Time 10 hr. 30 min.
Ingredients
1 cup beef broth
¼ cup coconut aminos
2 Tbsp toasted sesame oil
1 tsp fish sauce
½ tsp paprika
1 Granny Smith apple, peeled, cored and coarsely chopped
4 cloves garlic, minced
1 (2-inch) piece ginger, grated
1 (2-2½-lb) beef chuck roast, fat trimmed and cut into 2-inch pieces
1 (10.7-oz) pkg zucchini noodles or 2 small zucchini, spiralized
1 cup kimchi
½ cup thinly sliced red onion
2 large eggs, peeled, cored and coarsely chopped soft-cooked, peeled and halved (optional)
Toasted sesame seeds, for garnish
Directions
1.In a 4-quart slow cooker, combine first 9 ingredients. Cover and cook on LOW 10-12 hours or HIGH 5-6 hours. Remove beef. Add zucchini noodles to cooker; cover and cook on HIGH 2 minutes or until noodles have softened.
2.Shred beef with 2 forks. Divide cooking liquid and noodles among 4 bowls. Top evenly with shredded beef, kimchi, onion and, if desired, ½ egg. Sprinkle with sesame seeds.
https://parade.com/734789/parade/korean-beef-noodle-bowl/
« First « Previous Comments 39 - 42 of 42 Search these comments
Which sounds better:
Pan seared steak marinated with cognac with bacon wrapped scallops and a side of batter dipped fried zucchini
One pot Greek chicken, lemon rice and roasted asparagus
Or
Just a simple lasagna and a salad
What's on the menu? Also, feel free to add your recipes/ideas.
Update:
The first recipe sounds like a heart attack. My gosh. Eh, give me something fat with a little flavor. And of course, in typical Zee fashion, I cooked nothing I planned. I ended up making a triple patty burger with pepper jack cheese, caramelized onion, jalapeño on an onion bun. Also, a side of fries smothered in gravy. I need help. 😠So much fat, clogged arteries... So good though. I'll be surprised if I make it to sixty. By the way, I'm surprised at all the good recipes shared here. Thank you.