Tag Archives: Low-Carb
Spiced lamb with cabbage
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Spanish tortilla with chorizo and manchego
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Coq Au Vin Blanc
Ingredients:6 slices of bacon3 tablespoons olive oil1 carrot diced1/2 onion sliced and diced4 garlic cloves sliced4 drumsticks skin on4 thighs skin on3 tablespoons flour2 tablespoon butter, softened at room temperature1 3/4 cup white wine2 1/2 cups chicken stock (enough to cover the chicken)fresh thyme, choppedbay leaf2 ounces dry mushrooms2 tablespoons chopped parsleysaltpepperInstructions:Prepare the beurre manie`…
Baked or Pan-Fried Almond-Crusted Tofu Triangles
Photo by Bobbi Lin Makes 4 servings Author Notes If you’ve been looking for a way to get more texture and crispiness out of your tofu, this is the recipe for you. A crunchy almond coating makes these snack-worthy (but also main dish worthy) triangles stand up to baking or pan searing and emerge with…
Cook the Book: Canned Tuna
I love a good tuna sandwich, and I make them at home all of the time. I always buy the fanciest imported Italian tuna packed in olive oil, usually the one that comes in the best looking can. Some mayo, chopped capers, and olives and it’s done and delicious. I never spent a considerable amount…
Edamame Hummus
Ingredients:8 0z. frozen Organic Shelled Edamame, about 1 ½ cups¼ cup Tahini (sesame-seed paste)¼ cup water½ teaspoon freshly grated lemon zest1 lemon (about 3 tablespoons), juiced1 clove garlic, smashed¾ teaspoon Kosher salt½ teaspoon ground cumin¼ teaspoon ground coriander¼ teaspoon chili flakes (if you like it spicy)3 tablespoons extra-virgin olive oil1 tablespoon chopped, fresh flat-leaf parsleySuggested…
Easy Guacamole
Anchovy Stock
The ideal base for countless seafood soups and stews. Why It Works Anchovies are used as the base for a stock that is savory and packed with umami. Anchovy stock is the Korean counterpart to Japanese dashi. Instead of bonito flakes, anchovies are used as the base for a fish stock that is every bit as…
Pan Seared Diver Scallops Wrapped In Prosciutto
Ingredients:12 Diver scallops6 slices Prosciutto, halved lengthwise3 tablespoons olive oil3 tablespoons unsalted butter1 garlic clove, halvedInstructions:To prepare; lightly rinse and pat dry.Wrap each scallop in a piece of the prosciutto and tie with kitchen twine.Heat a large skillet with a heavy bottom to med-high.Add olive oil and butter to pan, swirl to coat.Add garlic and…