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Recipes
Indiam Lamb and Spinach Curry
By contessawannabe
Note: For an easy mint pilaf to serve with the curry, steam 2 cups basmati rice; just before serving, add about 3 t...
- 1/3 cup canola oil
- 3 yellow onions , chopped
- 4 cloves garlic , peeled and minced
- 1 (2-inch) piece of ginger , peeled and grated
- 2 tsp. ground cumin
- 1 1/2 tsp. cayenne pepper
- 1 1/2 tsp. ground turmeric
- 2 cups beef broth , preferably high quality
- 3 pounds boneless leg of lamb , cut into 1-inch cubes
- Salt
- 6 cups baby spinach
- 2 cups plain full-fat yogurt
Frosting for Gingerbread Cupcakes
By contessawannabe
Beat all together except candied ginger until smooth
- 1 8 ounce bar cream cheese at room temperature
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 cup sliced candied ginger
Stuffing with Kale and Dried Fruit
By contessawannabe
Preheat oven to 400 degrees
- 1 pound whole-grain bread (stale is fine), thickly sliced
- Salt
- 1 pound kale
- 1/2 cup extra virgin olive oil, more for greasing baking dish
- 1/4 cup balsamic vinegar
- 1/2 cup chopped dried figs (about 10 to 12 depending on size)
- 1/2 cup chopped pitted dates (about 4)
- 1 shallot, chopped
- 2 tablespoons chopped fresh sage, or 2 teaspoons dried
- 1/2 cup chopped hazelnuts
- Freshly ground black pepper
- 1/4 cup butter, optional, more for greas-ing pan, if cooking outside bird
Roasted Cauliflower with Parmesan, Garlic, Onion & Thyme
By contessawannabe
4 servings, 1 serving contains: Calories (kcal) 220 Fat (g) 15 Saturated Fat (g) 4
- 1 head cauliflower into florets
- 1 sliced medium onion
- 4 thyme sprigs
- 4 unpeeled garlic cloves
- 3 tablespoons olive oil
- kosher salt
- freshly ground black pepper
Sweet Potato Muffins
By contessawannabe
Whisk first five ingredients together in a small bowl
- For coating:
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/3 cup whole milk
- 1/3 cup buttermilk
- 1/2 cup sweet potato purée
- 1 teaspoon vanilla
- 2 eggs
- 3/4 cup brown sugar
- 1 stick butter
- 1 stick butter, melted
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
Jambalaya
By contessawannabe
Position rack in bottom third of oven and preheat to 350°F
- 12 ounces applewood-smoked bacon, diced
- 1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
- 1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
- 1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes
- 1 1/2 pounds onions, chopped (4 to 5 cups)
- 2 large celery stalks, chopped
- 1 8- to 10-ounce red bell pepper, coarsely chopped
- 1 8- to 10-ounce green bell pepper, coarsely chopped
- 6 large skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
- 2 tablespoons paprika
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chili powder
- 1/4 teaspoon (or more) cayenne pepper
- 3 10-ounce cans diced tomatoes and green chiles
- 2 1/2 cups beef broth
- 3 cups (19 to 20 ounces) long-grain white rice
- 8 green onions, chopped (about 2 cups)
- Chopped fresh Italian parsley
Wings - Alton Brown
By contessawannabe
Directions Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cove...
- 12 whole chicken wings (about 3 pounds)
- 3 ounces (6 tablespoons) unsalted butter
- 1 small clove garlic, minced
- 1/4 cup hot sauce
- Kosher salt
Cheesy Penne with Cauliflower & Creme Fraiche
By contessawannabe
Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes
- 1 1/2-1 3/4 lb head of cauliflower, cored, cut into 1-inch florets
- 2 large heirloom tomatoes
- 5 tablespoons butter, divided
- 1/2 cup thinly sliced green onions
- 1 cup heavy whipping cream
- 3 cups coarsely grated Comté cheese, divided OR 1/2 Gruyère, 1/2 Fontina
- 3/4 cup finely grated Parmesan cheese, divided
- 1 cup crème fraîche
- 1 tablespoon whole grain Dijon mustard
- 10 ounces penne ( 3 1/2 cups )
- 1 cup fresh breadcrumbs
Wilted Chard with Picked Red Onions
By contessawannabe
For onions: bring a kettle of water to a boil
- FOR THE ONIONS:
- 2 large red onions, peeled and sliced into thick rings, rings separated
- 11/2 cups white wine vinegar
- 2 bay leaves
- 4 thyme sprigs
- 1/2 teaspoon red pepper flakes
- 1 tablespoon sugar
- 2 teaspoons black or mixed peppercorns, bruised; more for garnish
- FOR THE CHARD:
- Salt and pepper
- 4 pounds chard, red or green
- 1/4 cup olive oil
- 2 cloves garlic, crushed
Mushroom Ragu Sauce
By contessawannabe
In a large skillet heat the oil
- 1/4 cup extra-virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 pound mixed mushrooms (cremini, oyster, shiitake) chopped
- Salt and freshly ground black pepper
- 1/2 cup Marsala
- 2 cups chicken broth
- 1/3 cup heavy cream
- 5 fresh basil leaves, chopped
- 1/4 cup flat-leaf Italian parsley, chopped
- 1/2 to 3/4 cup grated Parmesan