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Recipes
Spicy Mango Shrimp
By sandy_h
The Twist: A quick and colorful skillet sauté topped with toasted coconut offers a light, innovative take on the s...
- Coconut-Lime Rice
- 1 1/2 pounds peeled, large raw shrimp (1 6/20 count)
- 3 tablespoons olive oil, divided
- 1 cup chopped green onions
- 1 cup diced red bell pepper
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1/2 to 1 tsp. dried crushed red pepper
- 1 cup chopped fresh mango
- 1/4 cup chopped fresh cilantro
- 1/4 cup soy sauce
- 2 tablespoons fresh lime juice
- Topping: toasted sweetened flaked coconut
Sesame-Vegetable Lo Mein
By sandy_h
From Southern Living
- 1 (7-oz) package vermicelli
- 3 Tablespoons dark sesame oil, divided
- 2 cups fresh sugar snap peas or snow pea pods
- 2 cups broccoli florets
- 1 large red bell pepper, cut into strips
- 2 carrots, shredded
- 4 green onions, diagonally sliced
- 2 garlic cloves, pressed
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon dried crushed red pepper
- 1/4 cup soy sauce
- 1 Tablespoon water
- 1 Tablespoon toasted sesame seeds (optional)
One-Pot Beef Stew
By sandy_h
From Southern Living October 2016
- 1 1/2 lb beef chuck roast, trimmed and cut into 3/4-inch cubes (about 1 lb trimmed meat)
- 1 tsp black pepper
- 1 1/2 tsp salt, divided
- 1 Tbsp canola oil
- 3 medium carrots (about 7 oz) cut diagonally into 1 1/2-inch pieces
- 1 medium-size yellow onion (about 8 oz) cut into 12 wedges
- 6 garlic cloves, chopped
- 1 cup dry red wine
- 2 Tbsp all purpose flour
- 4 cups beef broth
- 12 oz baby new potatoes, cutting larger ones in half
- 2 Tbsp whole-grain mustard
- 1 Tbsp red wine vinegar
- 1/4 cup loosely packed fresh flat-leaf parsley leaves
Mushroom and Asparagus Grain Bowl
By sandy_h
Cooking Light April 2018
- 1 1 1 Tbsp extra-virgin olive oil, divided
- 6 6 3 oz shiitake mushrooms, stemmed and sliced (about 3 cups)
- 1 1 1 tsp minced fresh garlic
- 1 1 3 2 fennel bulb, thinly sliced (about 3 cups), or 2 sweet onions, thinly sliced
- 8 8 2-in 1 1/2 asparagus, trimmed and cut into 2-in pieces (about 1 1/2 cups)
- 2 2 4 2 (8-oz) pkg precooked microwavable farro (such as Simply Balanced; about 4 cups)
- 1 1 1 Tbsp unsalted butter
- 1 1 1 tsp lemon zest
- 2 2 2 Tbsp fresh lemon juice
- 7/8 7/8 7/8 tsp kosher salt
- 1/3 1/3 1/3 cup thinly sliced scallions
- 1/4 1/4 1/4 cup toasted sliced almonds
- 1 1 1/4 oz Parmesan cheese, shaved (about 1/4 cup)
- 2 2 2 Tbsp chopped fennel fronds, or 2 Tbsp chopped fresh dill
Pork Chops with Balsamic Sweet Onions
By sandy_h
From Eating Well March 2019
- 4 boneless pork loin chops or cutlets, about 1/2 inch thick, trimmed (1-1 1/4 pounds total)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 Tablespoon extra-virgin olive oil
- 2 cups thinly sliced sweet onions
- 1 teaspoon chopped fresh thyme
- 1/2 cup unsalted chicken broth
- 1/2 cup water
- 1/4 cup golden raisins
- 3 Tablespoons balsamic vinegar
- 1 Tablespoon butter
- 1 Tablespoon chopped flat-leaf parsley
Mushroom Fajitas with Arugula-Pecan Salsa and Queso Fresco
By sandy_h
From Eating Well April 2019
- 1 1/2 cups lightly packed arugula, chopped
- 3/4 cup toasted pecans, chopped
- 2 jalapenos, seeded and chopped
- 7 Tablespoons canola oil, divided
- 1/4 cup lime juice
- 3/4 teaspoon salt, divided
- 1/4 teaspoon ground pepper
- 1 medium white onion, sliced
- 1 medium poblano pepper, sliced
- 1 pound mixed mushrooms, sliced
- 1 teaspoon ground cumin
- 10 corn tortillas, warmed
- 10 Tablespoons crumbled queso fresco
Cinnamon Bun Tree
By sandy_h
From Woman's World
- 1 package (16 oz) hot roll mix
- 2 Tablespoons and 1/4 cup granulated sugar, divided
- 1 Tablespoon ground cinnamon, divided
- 1 cup warm milk (120-130 degrees)
- 2 eggs, divided
- 3 Tablespoons butter or margarine, at room temperature, divided
- 1/2 cup chopped pecans
- 1/3 cup packed dark brown sugar
- 1/3 cup dried cranberries or raisins
- 1 1/2 cups confectioners' sugar
- 1-2 Tablespoons milk
- Red and green jimmies
Pork Pot Stickers
By sandy_h
From Eating Well March 2019
- 1 pound ground pork
- 1 large egg, lightly beaten
- 1 cup sliced scallions
- 1/4 cup Shaoxing rice wine (dry sherry can be used in its place)
- 1/4 cup reduced-sodium soy sauce
- 2 Tablespoons mushroom dark soy sauce
- 2 Tablespoons minced fresh ginger
- 1 Tablespoon sesame oil
- 1 Tablespoon sugar
- 1 Tablespoon cornstarch, plus more for dusting
- 1 teaspoon ground white pepper
- 1/4 teaspoon salt
- 2 cups finely chopped napa cabbage
- 80 round dumpling wrappers
- 7 Tablespoons canola oil, divided
- 3 1/2 cups warm water, divided
Daphne Oz's Butternut Squash Soup
By sandy_h
From Daphne Oz on the Chew
- 2 Tablespoon extra virgin olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 Tablespoon grated ginger
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 4 cardamom cloves
- 4 cup butternut squash, peeled and cut into 1/2-inch cubes
- 2 carrots, peeled and diced
- 1 granny smith apple, diced
- 3 cups water
- Salt
- Freshly ground pepper
Basil Tomato Salad
By sandy_h
From recipe card (probably from Nan)
- 5 medium tomatoes, sliced
- 1/3 sliced pitted black olives
- 1/2 cup crumbled feta cheese
- 1/2 cup olive oil
- 1/3 cup wine vinegar
- 2 Tablespoons finely chopped basil
- 2 teaspoons basil, dried
- 1/8 teaspoon black pepper