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Recipes
Pasta with Leeks and Peas
By ambpp
Cook pasta. Heat oil over medium heat and add leeks, S and P
- 1 lb dry short pasta
- 2 tbsp Olive oil
- 4 leeks thinly sliced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 cloves garlic finely chopped
- 10 oz package frozen peas, thawed
- 3/4 c heavy cream
- 1 cup grated pecorino
- 2 tsp lemon zest
- 1/4 c mint leaves
Spinach Salad
By ambpp
Red onion cut 2 ways; Walnuts
- Dressing
- 1/4 c toasted walnut oil
- 6 tbsp balsamic vinegar
- 2 tbsp water
- 2 tbsp minced red onion
- 1 tbsp clover honey
- Salad
- 3 c spinach
- 3 c greens
- 1 medium apple (Granny / Fuji) thinly sliced
- 1/2 small red onion sliced
- 1/4 c walnuts
- 1/4 c dired cranberries
two potato mash
By ambpp
Fill a large stockpot with 3 inches of water, place a steamer basket in pot, and bring water to a boil
- 3 medium Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
- 5 garlic cloves, peeled
- 1/2 cup low-fat buttermilk
- 1 tablespoon butter, cut into 4 pieces
Tilapia Butternut Squash
By ambpp
Directions: Heat soup in a large pot over medium-high heat
- Ingredients:
- 1 box butternut squash soup
- 1 to 2 Tbsp (or to taste) Thai red curry paste (or leftover sauce from Thai takeout)
- 1 lb tilapia fillet
- 1/4 to 1/2 lb green beans, trimmed
Quick Paella
By ambpp
2 Alternatives
- MORE TIME
- 2 Tbs olive oil
- 1 medium onion, peeled and chopped
- 3 cloves garlic, peeled and chopped
- 2 1/2 cups low-sodium chicken broth
- 1 cup uncooked white rice (not instant)
- 1 tsp dried oregano
- 1/2 * 1/2 tsp salt or to taste
- 1/8 * 1/8 tsp ground turmeric
- 14.5 * 14.5-oz can diced tomatoes, undrained
- 1 * 1 red bell pepper, seeded, cored, and cut into small, thin strips
- 1 * 1 cup frozen peas
- 2 * 2 cups diced cooked chicken
- 1 . In a large pan, heat oil for 30 seconds over medium heat. Add onion and cook 2 minutes. Add garlic and cook 1 more minute. Stir in broth, rice, oregano, salt, and turmeric.
- 2 . Bring mixture to a boil, reduce heat, and simmer, covered, for about 15 minutes.
- 3 . Stir in tomatoes, pepper strips, and peas. Simmer for 5 minutes. Add chicken and cook for 1 more minute, or until paella is hot.
Beef and Peas
By ambpp
Saute the garlic in oil
- Ingredients:
- Serves: 4 to 6
- Total time: 20 to 30 minutes
- 2 cloves garlic, minced
- 1 to 2 Tbsp oil
- 1 1/2 lb ground beef or turkey
- Soy sauce, to taste
- Salt, to taste
- Pepper, to taste
- 4 scallions, thinly sliced
- 1 bag frozen peas
Chicken Kebabs
By ambpp
1. In a blender, combine all ingredients for the marinade
- For the Marinade:
- 3 Tbsp red-wine vinegar
- 1/2 cup olive oil
- 3/4 Tbsp Dijon mustard
- 3 Tbsp chopped fresh parsley leaves
- 3/4 tsp dried rosemary
- 3/4 tsp dried sage
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Kebabs:
- 1 1/2 lb cubed chicken breast
- 1 pint cherry or grape tomatoes
- 1 container (about 16) small cremini or Baby Bella mushrooms
- 1 red pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 8 skewers
Buttermilk Chicken
By ambpp
1. In a sealable plastic bag, combine buttermilk, salt, and Cajun spice
- Share Prep time: 5 minutes
- Total time: 2 hours, 15 minutes (2 hours marinating)
- Serves: 4
- 1/4 cup low-fat buttermilk
- 1/2 tsp salt
- 1/2 tsp Cajun spice (available in the spice section)
- 1 1/2 lb boneless, skinless chicken-breast halves
Chicken Piccata
By ambpp
Directions: Slice the chicken horizontally to make 8 thin cutlets
- Ingredients:
- Prep time: 30 minutes
- Total time: 40 minutes
- Serves: 4
- 4 small (4- to 5-oz) boneless, skinless chicken breasts
- Salt to taste
- Pepper to taste
- 1/3 cup flour
- 3 Tbsp olive oil, divided
- 1 clove garlic, minced
- 1/2 cup dry white wine
- 3/4 cup reduced-sodium chicken broth
- 2 Tbsp fresh lemon juice, divided
- 1 1/2 Tbsp unsalted butter, cut in cubes
- 2 Tbsp capers, rinsed and drained
- 1 lemon, thinly sliced, for garnish (optional)
Peanut sauce
By ambpp
David Leibovitz
- Peanut Sauce
- Four Four servings
- This recipe makes about 2 cups (500ml) of peanut sauce, which is more than you’ll need for four servings. But it’s pretty great on white rice as an afternoon snack or French fries.
- 2 cups 2 cups (300g) dark roasted unsalted peanuts
- 1/2 to 3/4 cup 1/2 to 3/4 cup (125-180ml) hot black tea
- 1/2 cup 1/2 cup (125ml) oil, preferably peanut (see Notes) or coconut milk
- 1 tablespoon 1 tablespoon (10g) peeled and minced fresh ginger
- 2 cloves 2 cloves garlic, peeled and minced
- 2 small 2 small chiles, seeded and finely chopped
- 1 1/2 teaspoons 1 1/2 teaspoons kosher or sea salt
- 1 tablespoon 1 tablespoon light or dark brown sugar
- 1 1/2 tablespoons 1 1/2 tablespoons soy sauce
- 1/2 teaspoon 1/2 teaspoon ground Szechuan pepper (if available)
- 1/4 cup 1/4 cup (60ml) fresh lime or lemon juice
- 2 tablespoons 2 tablespoons toasted sesame oil
- 1 1/2 teaspoons 1 1/2 teaspoons chili paste or chili oil
- 1/3 cup 1/3 cup (15g) packed cilantro sprigs or chives
- 1 tablespoon 1 tablespoon fish sauce
- 1 pound 1 pound (450g) wide Chinese noodles, often called Shanghai noodles (see Notes)
- 2 2 chicken breasts, boneless or on the bone
- 1 large 1 large cucumber
- sprigs sprigs of cilantro
- 1 1. Put the peanuts, 1/2 cup (125ml) of hot tea, and the oil or coconut milk in a blender.
- 2 2. Turn the machine on and let it run for a few minutes until the peanuts are almost smooth. Then add the remaining ingredients and let the machine run until the sauce is pureed.
- 3 3. Check the consistency. If it’s too thick for your liking, add up to another 1/4 cup (55ml) of tea.
- 4 4. Cook the noodles in a pot of boiling salted water according to the time on the package. (I usually cook them a little less, since I like them chewy.)
- 5 5. Once done, drain and immediately run cold water over the noodles in the colander, turning them with tongs to cool them as rapidly as possible. Toss the noodles in a drizzle of oil and set aside.
- 6 6. Put the chicken breasts in a medium saucepan, cover with cold water and add enough salt to estimate the saltiness of sea water. Cover and bring the water to a boil.
- 7 7. Once the water comes to a boil, turn off the heat and leave the chicken breasts in the water for twenty minutes, covered. After twenty minutes, remove the chicken breasts from the liquid and let sit until cool enough to handle.
- 8 8. Shred the chicken breasts by hand into bite-size strips.
- 9 9. Peel the cucumber. Cut it in half lengthwise then remove the seeds with a spoon. Slice the cucumber diagonally.
- 10 10. Divide the noodles between the four bowls, top with chicken and cucumbers, then add a few generous, heaping spoonfuls of peanut sauce. Garnish with sprigs of cilantro and encourage guests to mix everything together in their own bowls.
- Storage Tips: The peanut sauce can be made up to one week in advance and refrigerated, or frozen for up to two months. The chicken breasts and the noodles can be cooked and refrigerated up to one day ahead.