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Recipes
Bone Appetit Treats
By Tamipri
Preheat oven to 300 degrees
- 1 c. whole-wheat flour
- 1/2 c. all-purpose flour
- 1/2 c. cornmeal
- 1/4 c. nonfat dry milk powder
- 1/2 c. vegetable oil
- 1/2 c. beef or chicken broth
Roasted Shrimp and Asparagus Corn Chowder
By Tamipri
Preheat oven to 425 degrees
- 4 c. fat-free broth, chicken or vegetable
- 12 oz. raw shrimp, peeled and deveined, tails removed
- 20 large asparagus spears
- 2 medium red bell peppers, seeded and chopped
- 1 medium russet potato, cut into 1/2-inch cubes
- 1 c. canned sweet corn
- 1 c. evaporated fat-free milk
- 3/4 c. chopped scallions
- 1 tsp. minced garlic
- 1/2 tsp. cayenne pepper
- salt and pepper , to taste
Cedar-Planked Salmon
By Tamipri
1. To Make the Marinade: Combine all the ingredients in a saucepan
- Maple Marinade:
- 1 c. pure maple syrup
- 2 Tb. minced fresh ginger
- 1/4 c. fresh lemon, or lime juice
- 1/4 c. soy sauce
- 2 Tb. minced garlic
- Salmon:
- 2 Tb. vegetable oil
- 1 (3 1/2 lb.) center-cut salmon fillets with skin
- 1 c. chopped green onions
Baja Slaw
By Tamipri
Directions: Place shredded cabbage in a large bowl
- 1 medium-sized head green cabbage, shredded
- 1 tablespoon lime juice
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon cumin seed
- 1/2 cup cilantro leaves
- 2 tablespoons seasoned rice vinegar
Easy Guacamole
By Tamipri
1. Peel and mash avocados in a medium serving bowl
- 2 avocados
- 1 small onion, finely chopped
- 1 clove garlic, minced 1 ripe tomato, chopped
- 1 lime, juiced
- salt and pepper to taste
Heirloom Tomato Salad
By Tamipri
Slice the tomatoes, capturing their juices in a bowl
- 6 to 8 very ripe heirloom tomatoes, in a variety of sizes, shapes and colors
- 1/4 to 1/2 tsp. sugar
- Salt, to taste
- 2 green onions, 1/4 red onion or 1 shallot chopped
- 2 garlic cloves, finely chopped (optional)
- 2 tsp. minced fresh oregano, or to taste
- Balsamic vinegar, to taste
- Sherry vinegar or white wine vinegar, to taste
- 3 to 5 Tbs. extra-virgin olive oil
- Coarse country bread for serving
Marinated Chicken Kebabs with Lemon-Pepper Yogurt Sauce
By Tamipri
1. For the kebabs: in a plastic bag or airtight container, combine olive oil, lemon juice, garlic, rosemary, and th...
- Kebabs:
- If you use regular skewers without decorations, feel free to skewer the chicken before you place it on the grill.
- 2 c. extra-virgin olive oil
- juice of 3 lemons
- 2 Tb. chopped garlic
- 3/4 Tb. chopped fresh rosemary leaves, (about 4 sprigs)
- 6 single boneless, skinless, chicken breasts, (cleaned of fat and cut into large cubes)
- salt and black pepper to taste
- bamboo skewers
- Sauce:
- 2 (7 oz.) containers plain yogurt
- 4 Tb. sour cream
- 3 Tb. red wine vinegar
- zest of 2 lemons, (fine)
- juice of one lemon
- 2 Tb. minced garlic
- 1 Tb. black pepper
- 2 tsp. salt
- 1/2 c. fresh mint, chopped (opt.)
Nutty Caramels
By Tamipri
Butter sides of a heavy Dutch oven
- 2 c. sugar
- 2 c. whipping cream, divided
- 1 1/2 c. light corn syrup
- 3/4 c. butter
- 1 1/2 c. finely chopped pecans, toasted
- 1 tsp. vanilla extract
Broccoli with Balsamic Butter
By Tamipri
Place broccoli florets in a steamer basket over boiling water, and cook 7 minutes or until crisp-tender
- 3 lbs. broccoli, cut into large florets
- 1/2 c. white balsamic vinegar
- 1/4 c. minced shallot
- 1/2 c. cold butter, cut into 1/2" pieces
- 1 Tb. chopped fresh parsley
- 1/2 tsp. salt
- 1/8 tsp. pepper
Rolled Olive Sandwiches
By Tamipri
Preheat oven to 350 degrees
- 1/2 c. chopped pecans
- 16 thin white or wheat sandwich bread slices
- 1 (8 oz.) pkg. cream cheese, softened
- 1 c. diced salad olives
- 1/2 c. mayonnaise
- 1/4 tsp. pepper