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Recipes
Harvest Latte
By mm_food4me
Prepare 2 espressos Add 6oz
- Illy coffee
- Milk
- Vanilla syrup
- Heavy cream
- Pumpkin syrup
- Nutmeg
Sweet and Hot Mustard Glazed Chicken Wings
By mm_food4me
1. Spray a foil wrapped sheet pan with oil spray
- 2 pounds wings, separated into 2 pieces each
- 2 tbsp Dijon
- 2 tbsp yellow mustard
- 3 tbsp honey
- 2 tsp cider vinegar
- salt and fresh ground black pepper to taste
- 1 tsp hot sauce, or to taste
Crispy Eggplant Fritters with Smoked Mozzarella
By mm_food4me
Preheat oven to 350°F. Cut eggplants crosswise into 1/2-inch-thick slices
- 2 large eggplants (2 pounds total)
- 1 1/4 teaspoons salt, divided
- Olive oil (for brushing and frying)
- 2 large eggs
- 3/4 cup finely grated Parmesan cheese
- 1 1/4 cups plain dry breadcrumbs, divided
- 1/4 cup finely chopped fresh Italian parsley
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon ground black pepper
- 1 1/2 tablespoons all purpose flour
- 4 ounces smoked mozzarella cheese,* cut into 1/2-inch cubes (about 20 cubes)
GREEN BEAN CURRY
By mm_food4me
Heat the oil in a large pan over medium-high heat until hot
- 2 tablespoons vegetable oil
- 1 tablespoon cumin seeds
- 1 teaspoon black mustard seeds
- 5 whole cloves
- 2 tablespoon grated fresh ginger (2″ knob)
- 1 tablespoon grated fresh garlic (3-4 large cloves)
- 1 large onion sliced thin
- 1 tablespoon kosher salt (less if using regular salt)
- 2 teaspoons sugar
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (or to taste)
- 1/4 cup unsweetened shredded coconut
- 1 tomato chopped
- 1/2 red bell pepper sliced
- 1 pound fresh green beans trimmed and cut into 1″ pieces
- 1/3 cup vegetable stock (or water)
- 1/4 cup plain yogurt
- minced cilantro for garnish
Meyer Lemon Coffee Cake
By mm_food4me
Mildly acidic Meyer lemons are available from late fall through early spring
- FOR THE STREUSEL
- 1 3/4 cups all-purpose flour
- 3/4 cup packed light-brown sugar
- 1 teaspoon coarse salt
- 6 ounces ( 3/4 cup) cold unsalted butter
- FOR THE CAKE
- 5 Meyer lemons, cut into paper-thin slices, ends discarded
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons coarse salt
- 4 ounces (1/2 cup) unsalted butter, room temperature, plus more for pan
- 1 cup granulated sugar
- 3 tablespoons finely grated Meyer lemon zest (from 4 to 5 lemons)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- FOR THE GLAZE
- 1 cup confectioners' sugar
- 3 to 4 tablespoons Meyer lemon juice
- Read more at Marthastewart.com: Meyer Lemon Coffee Cake - Martha Stewart Recipes
Cauliflower Pizza Bites
By mm_food4me
Preheat oven to 450. Spray mini muffin trays with cooking spray
- 2 cups grated cauliflower
- 1/4 cup egg whites
- 1 cup 1% Cottage Cheese
- 1 tsp oregano
- 2 tsp parsley
- 1/4 tsp garlic salt
- pinch black pepper
- pinch hot sauce
- 36 slices turkey pepperoni
Crispy Non-Fried Fish
By mm_food4me
Instructions Preheat the oven to 475°F
- 1 egg, beaten
- 1/4 teaspoon ginger
- 1 cup Fat Flush Bread Crumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon dried mustard
- 4 (5-ounce) fish fillets (sole, sea bass, cod)
- Juice of 1 lemon
- Fresh parsley, for garnish
Tuscan Barley Soup
By mm_food4me
In a 5-quart saucepan, heat the oil over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 2 sweet or spicy turkey sausage links, casings removed
- 1 cup pearled barley
- 8 cups low-sodium vegetable or chicken broth
- 2 medium carrots, peeled and thinly sliced into 1/2-inch-thick rounds
- 2 medium parsnips, peeled and thinly sliced into 1/2-inch-thick rounds
- 2 medium zucchini, halved lengthwise and cut into1/2-inch slices
- 1 fennel bulb, thinly sliced
- 1 medium leek, thinly sliced
- One 12-ounce bunch Swiss or Rainbow chard, center stem removed and leaves chopped into 1-inch pieces
- 1 Parmesan cheese rind, optional
- 1 dried bay leaf
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup chopped chives
Roasted Delicata Squash & Tortellini Salad With Cranberries, Greens & Pepitas
By mm_food4me
1. Preheat the oven to 425 degrees
- 2 delicata squash, halved, seeded and cut into 1 inch chunks
- 1 clove garlic, minced or pressed
- 1 package fresh or frozen cheese tortellini
- 4 cups arugula or baby spinach, washed and dried
- 1/3 cup roasted pepitas
- 1/3 cup sweetened dried cranberries
- 1/4 cup grated parmesan cheese
- Handful fresh parsley and thyme, rinsed, dried and chopped
- Sea salt
- Black pepper
- Olive oil
Herb n’ Veggie Soup
By mm_food4me
Instructions In a small bowl, mash half of the beans with a masher or the back of a spoon, and set aside
- Olive oil spray
- 1 can (15 oz.) pinto, garbanzo, or black beans, rinsed and drained
- 1/2 large onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 small zucchini, diced
- 1 clove garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- 2 teaspoons fresh sage leaves, chopped
- 32 ounces no-salt-added chicken broth or vegetable broth
- 1 can (14 oz.) can diced tomatoes
- 2 cups chopped baby spinach leaves