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Recipes
Grilled Apple and Brie Quesadilla with Strawberry Apple Dipping Sauce
By Leigh
Recipe courtesy Sandra Lee, 2008
- 1/4 cup cream cheese
- 8 soft taco size flour tortillas
- 1/2 pound brie, cut into thin strips
- 1 apple sliced thin
- 1 (8-ounce) jar strawberry jam
- 1/4 cup applesauce
- 1 pinch ground cinnamon
west indian curried chicken roti--emeril lagasse
By Leigh
Directions In a medium skillet or saute pan combine the turmeric, chili flakes, cumin seeds, coriander seeds, ...
- Ingredients
- 2 * 2 tablespoons ground turmeric
- 1 * 1 tablespoon crushed dried chili flakes
- 1 * 1 tablespoon cumin seeds
- 1/2 * 1/2 tablespoon coriander seeds
- 1/2 * 1/2 tablespoon ground cloves
- 1/2 * 1/2 tablespoon ground ginger
- 1/2 * 1/2 tablespoon garlic powder
- 1/2 * 1/2 teaspoon yellow mustard seeds
- 1/2 * 1/2 teaspoon ground black pepper
- 1/2 * 1/2 teaspoon ground allspice
- 1/8 * 1/8 teaspoon ground cinnamon
- 2 * 2 teaspoons salt
- 1/4 * 1/4 cup vegetable oil
- 1 * 1 chicken, cut into 8 pieces
- 2 * 2 cups chopped onion
- 1 * 1 tablespoon minced garlic
- 2 * 2 teaspoons minced fresh ginger
- 2 * 2 sprigs fresh thyme
- 1/2 * 1/2 hot pepper, such as Scotch bonnet or serrano, seeded and finely chopped, or to taste
- 2 * 2 cups chicken broth
- 1 * 1 can unsweetened coconut milk
- 1 * 1 tablespoon light brown sugar
- 2 * 2 tablespoons finely chopped fresh cilantro
- 1 * 1 recipe West Indian Bread for Roti, recipe follows, breads kept covered and warm
Whole-Wheat Penne with Turkey and Asparagus
By Leigh
Recipe courtesy Claire Robinson, 2009
- 1 1/2 pounds turkey breast scaloppini cutlets
- 1/4 cup garlic-flavored olive oil, plus more as needed
- 1/4 cup white balsamic vinegar, plus more as needed
- Coarse salt and freshly ground black pepper
- 12 ounces whole-wheat, whole-grain penne
- 1 pound asparagus, cut into 1-inch pieces
greek style lasagna by ina garten
By Leigh
Directions For the sauce, heat the olive oil over medium-high heat in a large pot
- For the Tomato Meat Sauce:
- Ingredients
- nocoupons
- 3 * 3 tablespoons good olive oil
- 1 1/2 * 1 1/2 cups chopped yellow onion (1 large)
- 1 * 1 pound lean ground beef
- 1 * 1 pound lean ground lamb
- 1/2 * 1/2 cup dry red wine
- 1 * 1 tablespoon minced garlic (3 large cloves)
- 1 * 1 tablespoon ground cinnamon
- 1 * 1 teaspoon dried oregano
- 1 * 1 teaspoon fresh thyme leaves
- * Pinch of cayenne pepper
- 1 * 1 can (28 ounces) crushed tomatoes in puree
- * Kosher salt and freshly ground black pepper
- For the Bechamel:
- nocoupons
- 1 1/2 * 1 1/2 cups whole milk
- 1 * 1 cup heavy cream
- 4 * 4 tablespoons (1/2 stick) unsalted butter
- 1/4 * 1/4 cup all-purpose flour
- 1/4 * 1/4 teaspoon freshly grated nutmeg
- * Salt and freshly ground black pepper
- 1 1/2 * 1 1/2 cups freshly grated Parmesan or Kasseri cheese
- 2 * 2 extra-large eggs, beaten
- 2/3 * 2/3 cup Greek-style yogurt, such as Fage Total
- 3/4 * 3/4 pound small shells
Tart and Crunchy Fresh Tuna Salad
By Leigh
Recipe courtesy Claire Robinson
- 2 large fresh tuna steaks (about 1 1/2 pounds)
- 2 lemons, thinly sliced, plus 1/2 lemon, zested and juiced, as needed
- Kosher salt and freshly ground black pepper
- 1 cup fat free Greek yogurt
- 1/2 cup halved red grapes
- 1/4 cup toasted and chopped walnuts
Pumpkin Seed Dried Cherry Trail Mix
By Leigh
Recipe courtesy Claire Robinson, 2009
- 2 cups baby pumpkin seeds (pepitas)
- 1 cup slivered almonds
- 3/4 cup raw sunflower seeds
- 6 tablespoons pure Grade B maple syrup
- Coarse salt
- 1 cup dried cherries or cranberries
basil vegetable soup
By Leigh
1. In a Dutch oven, combine the onions and oil
- Browse Related Recipes by Topic:
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- Summer in a bowl for less than 50¢ a serving, this hearty pesto-flavored soup takes advantage of seasonal sales on fresh basil and vegetables. You can freeze it for winter meals. Serve it with a green
- Ingredients
- Serves: Prep: 13min|Cook: 37min |Total: 50min
- NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
- 1 * 1 cup chopped onions
- 1 * 1 teaspoon oil
- 1 * 1 medium tomato, chopped
- 1 * 1 small zucchini or yellow summer squash, chopped
- 1/3 * 1/3 cup diced green beans
- 1/4 * 1/4 cup diced celery
- 4 * 4 cups frozen defatted chicken stock , thawed
- 1/4 * 1/4 cup chopped fresh parsley
- 1/4 * 1/4 cup broken spaghetti
- 1 * 1 tablespoon reduced-sodium tomato paste
- 1/2 * 1/2 cup chopped fresh basil
- 1/4 * 1/4 cup dry bread crumbs
- 1/4 * 1/4 cup grated Parmesan cheese
- 3 * 3 cloves garlic, minced
Beef Stew by Ina Garten
By Leigh
Place the beef in a bowl with red wine, garlic, and bay leaves
- 2 1/2 * 2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes
- 1 * 1 (750-ml bottle) good red wine
- 3 * 3 whole garlic cloves, smashed
- 3 * 3 bay leaves
- 2 * 2 cups all-purpose flour
- * Kosher salt
- * Freshly ground black pepper
- * Good olive oil
- 2 * 2 yellow onions, cut into 1-inch cubes
- 1 * 1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
- 1/2 * 1/2 pound white mushrooms, stems discarded and cut in 1/2
- 1 * 1 pound small potatoes, halved or quartered
- 1 * 1 tablespoon minced garlic (3 cloves)
- 2 * 2 cups or 1 (14 1/2-ounce can) chicken stock or broth
- 1 * 1 large (or 2 small) branch fresh rosemary
- 1/2 * 1/2 cup chopped sun-dried tomatoes
- 2 * 2 tablespoons Worcestershire sauce
- 1 * 1 (10-ounce) package frozen peas
Turkey Meatloaf with Feta and Sun-Dried Tomatoes
By Leigh
Recipe courtesy Giada De Laurentiis
- Vegetable cooking spray
- 1/2 cup plain bread crumbs
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
- 2 cloves garlic, minced, optional
- 2 eggs, at room temperature, lightly beaten
- 2 tablespoons whole milk
- 1/2 cup crumbled feta cheese
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound ground turkey, preferably dark meat
Parmigiano and Herb Chicken Breast Tenders
By Leigh
Recipe courtesy Rachael Ray
- Olive oil, for frying
- 1 1/2 pounds chicken breast tenders
- Salt and pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten with 1/4 cup water
- 2 cups Italian style bread crumbs
- 1 cup shredded Parmesan
- 6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
- 6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
- 2 handfuls chopped flat-leaf parsley leaves
- 4 cloves garlic, finely chopped
- 1 teaspoon crushed red pepper flakes
- Chicken Parmigiano, recipe follows
- 2 tablespoons extra virgin olive oil
- 1 small white onion, finely chopped
- 3 cloves garlic, minced
- 1 (14 ounce) can chunky style crushed tomatoes
- 1 (28 ounce) can crushed tomatoes
- 1 cup chicken broth or stock
- A handful fresh basil leaves, torn into small pieces
- Coarse salt
- 1 1/2 cups shredded provolone
- 1/2 cup grated Parmigiano-Reggiano
- 1 pound spaghetti, cooked to al dente