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Recipes
Roasted Cumin & Chickpea Salad
By beanie
1. Heat a dry 8-in. skillet over medium heat
- 3/4 tsp cumin
- 2 Tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Tbsp extra-virgin olive oil
- 1/2 small red onion, chopped
- 1 celery rib, sliced
- 1 medium tomato, seeded and chopped
- 1 can (16 oz) chickpeas, rinsed and drained
- 1/4 cup crumbled feta
Chicken Sausages with Cabbage-Apple Slaw
By beanie
1. In a bowl, combine the cabbage and apples
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Panzanella
By beanie
1. Heat oven to 400ºF. Line a jelly-roll pan with foil
- 6 cups cubed Italian or rustic bread
- 4 large ripe tomatoes (about 3 lb), cut in chunks
- 1 medium red onion, halved and thinly sliced
- 1/3 cup extra-virgin olive oil
- 3 Tbsp red wine vinegar
- 2 tsp minced garlic
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 medium yellow peppers, seeded and cubed
- 1 large seedless cucumber, quartered lengthwise, cut into 3/4-in. pieces
- 1/3 cup chopped parsley
Earl Grey Frosting
By beanie
Beat 6 teaspoons crushed loose earl grey tea into cream cheese frosting (try on lemon cupcakes)
- 6 teaspoons Earl Grey tea Cream Cheese Frosting
The Devil's Shrimp
By beanie
1.Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 pound tagliatelle or fettuccine pasta
- 1/4 cup extra-virgin olive oil (EVOO)
- 3 flat fillets anchovies or 1 teaspoon anchovy paste
- 1 hot red or green chile, finely chopped
- 4 cloves garlic, finely chopped
- 1/2 cup dry white wine or dry vermouth
- 1/2 cup chicken or fish stock
- One 28-ounce can italian tomatoes in puree
- 1/2 teaspoon dried marjoram or oregano
- 3/4 pound large shrimp—deveined, tails discarded, halved lengthwise, rinsed and patted dry
- Juice of 1/2 lemon
- 2 tablespoons butter
- 1/2 cup (about 10 to 12) basil leaves, shredded or torn
- A few sprigs mint, finely chopped
Raspberry Balsamic
By beanie
Salad Dressing
- 1/3 cup balsamic vinegar
- 2 tbsp water
- 4 tsp raspberry preserves
- 1/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tbsp finely chopped shallot
- 2/3 cup evoo
White Sangria
By beanie
1. In a large pitcher, combine wine, rum, schnapps, orange juice and sugar
- 1 bottle (750 ml) Chardonnay or full-bodied white wine
- 1/2 cup white rum
- 1/4 cup peach schnapps or brandy
- 1/4 cup orange juice
- 1/3 cup superfine sugar
- 2 cans (12 oz each) club soda
- 1 cup cubed honeydew melon
- 1 peach, pitted and thinly sliced
- 1 plum, pitted and thinly sliced
- 1 pint raspberries
- Ice cubes
Chicken Tagine Stew
By beanie
1. Heat oil in a large, heavy-bottomed pot over medium-high heat
- 1 tablespoon olive oil
- 3/4 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1 large onion, peeled and chopped
- 3/4 pound small potatoes, scrubbed and cut into 1/2-inch pieces
- 1/2 pound carrots, peeled and cut into 1/4-inch coins
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 pound zucchini, cut into bite-size cubes
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/4 plus 1/2 teaspoon salt
- 2 cups cooked couscous
Paprika Chicken Thighs with Spinach and Egg Noodles
By beanie
Bring a large pot of water to a boil, salt it, add the noodles and cook until tender
- Salt and pepper
- 1/2 pound extra-wide egg noodles
- 2 tablespoons tomato paste
- 1 tablespoon sweet smoked paprika (about a palmful)
- 1 1/2 About 1 1/2 teaspoons worcestershire sauce
- 1 About 1 teaspoon hot sauce
- 8 pieces skinless, boneless chicken thighs
- 1 About 1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
- 2 tablespoons butter
- 1 large clove garlic, grated or finely chopped
- 1 shallot, finely chopped, or 1/4 cup finely chopped onion
- 2 bunches fresh spinach leaves, cleaned and sliced, or 1 box thawed frozen chopped spinach
- 1/4 cup chopped fresh herbs, such as dill and parsley (optional)
Ham and Cheddar Scones
By beanie
Scones
- 1-3/4 cups all-purpose flour
- 1/4 cup whole wheat flour
- 2 tsp. baking powder
- 1 tsp. sugar
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1/2 cup butter
- 1/2 cup shredded sharp cheddar cheese (2 oz.)
- 1/4 cup diced cooked ham
- 1 Tbsp. chopped fresh dill or 1 tsp. dried dillweed
- 3/4 cup dairy sour cream
- 1 egg, lightly beaten
- 1 Tbsp. Dijon-style mustard
- Fresh dill (optional)