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Recipes
Marinated chicken kebabs and corn salad
By taniaf
per serv: 425 cal
- 1/4 cup greek yogurt
- 3 tsp lemon juice
- 2 tsp fresh chopped dill
- salt and pepper
- 2 boneless skinless chicken breasts, cut into chunks
- 1.5 cup baby arugula
- 2 ears corn, or 1.5 cups corn kernels
- 3 tsp olive oil
Grilled zucchini spears
By taniaf
Heat grill to high. Drizzle zucchini with oil, season with salt and pepper
- 2 large zucchini, halved and cut into spears
- extra virgin olive oil
- salt and pepper
- 1 tbsp small mint leaves
Roasted chicken with herb rub and couscous
By taniaf
477 cal per serv
- herb rub:
- 3 lbs chicken
- salt and pepper
- 1 1/3 cups whole wheat couscous
- 3 garlic cloves
- 1 inch piece fresh ginger
- 1 tbsp orange zest
- 2 tbsp orange juice
- 1 medium bunch cilantro
- 1 tbsp olive oil
Blitz puff pastry
By taniaf
Elizabeth Falkner
- 10 oz flour
- 2 tsp salt
- pinch sugar
- 6 oz very cold butter, in pieces
- 2/3-3/4 c ice water
- 2 tbsp heavy cream
Roasted red onion and squash pasta
By taniaf
380 cal per serv
- 2 medium 2 medium red onion, cut into wedges
- 1 medium 1 medium butternut squash, peeled and cut into chunks
- 1 tbsp 1 tbsp chopped sage leaves
- 1 tbsp 1 tbsp olive oil
- salt and pepper
- 1/2 lb 1/2 lb rigatoni
- 1/4 cup 1/4 cup grated fontina cheese
Normandy butter cookies
By taniaf
Elizabeth Falkner
- 6 oz room temp butter
- 3 oz powdered sugar (5/8 cup)
- 2 yolks hardboiled egg
- 2 tbsp milk
- 1.5 tsp vanilla
- 1.5 c flour
- egg wash: 1 yolk 1 tbsp water
Garlic and chive dip
By taniaf
Use roasted garlic recipe
- 1/2 cup roasted garlic
- 1 cup sour cream
- 1 cup Greek yogurt
- 3 tbsp milk
- 1/3 cup chives, chopped
- Salt and pepper
Cornbread with Bacon Crust
By taniaf
Cook bacon in large skillet over medium until crisp
- 10 thick cut bacon slices
- 1 1/2 cups cornmeal
- 1 1/2 cups flour
- 3 tbsp brown sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 1/2 cups milk
- 3 eggs
- 3 tbsp honey
- 2 tbsp butter, melted
- 2 cups frozen corn kernels.
Cheese curds
By taniaf
homemade cheese curds
- Equipment
- 2 large stainless steel pots (approx. 3- and 4-gallon) with lids, sized so that the smaller one can be nested in the larger one
- Thermometer
- Perforated ladle or large spoon for stirring
- Long spatula or knife for cutting curds
- Stainless steel or plastic colander, of a size that can be suspended across the smaller of the two stainless steel pots
- Cutting board and knife
- Two gallon-size ziplock bags
- Ingredients
- 2 gallons whole pasteurized cow or goat milk (not ultrapasteurized)
- 2 ounces buttermilk or 1 packet mesophilic blend from New England Cheese Supply or teaspoon mesophilic culture blend such as MA 4000 or MM 100
- teaspoon calcium chloride diluted in cup cool, non-chlorinated water (optional)
- 1/2 tablet vegetarian rennet, crushed, or 1/2 teaspoon single-strength liquid rennet, dissolved in 1/4 cup cool, non-chlorinated water
- 1 –2 tablespoons kosher salt
Spicy Yogurt and Cucumber Dip
By taniaf
serve with pita or pappadams
- 1/2 english cucumber, peeled and grated
- 1 tbsp plus 1 tsp safflower oil
- 2 tsp curry powder
- 2 cups greek yogurt
- 1/4 cup mango chutney
- 1 tsp grated ginger
- 1/2 cup fresh cilantro, chopped
- salt and pepper