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Recipes
Cauliflower Curry
By beanie
Cauliflower Curry
- 3 medium red potatoes, cut into 1/2-inch chunks
- 1/3 cup(s) water
- 2 tablespoon(s) water
- 1 head(s) (small) cauliflower, cut into 1/2-inch chunks
- 2 tablespoon(s) vegetable oil
- 1 (8- to 10-ounce) sweet onion, finely chopped
- 3 clove(s) garlic, crushed with press
- 1 tablespoon(s) grated, peeled fresh ginger
- 1 1/2 teaspoon(s) ground cumin
- 2 can(s) (15 ounces each) no-salt-added garbanzo beans (chickpeas), drained
- 1 can(s) (14.5-ounce) no-salt-added fire-roasted tomatoes
- 1/2 teaspoon(s) ground tumeric
- 1/8 teaspoon(s) cayenne (ground red pepper), to taste, up to 1/4 teaspoon
- 3/4 teaspoon(s) salt
- Chopped fresh cilantro leaves, for garnish
- Plain yogurt, for garnish
- 1 package(s) naan (Indian-style flatbread), toasted
Thai Pork Salad
By beanie
1. Bring a pot of water to boil; add the noodles and boil until cooked, about 3 minutes; drain
- 4 ounces thin rice noodles
- 1/4 cup lime juice
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon Asian chili sauce
- 1/2 teaspoon salt
- 1/4 cup loosely packed basil leaves, chopped
- 1/4 cup loosely packed mint leaves, chopped
- 1 pound pork tenderloin, cut into thin 3-inch-long strips
- 4 cups shredded cabbage
- 2 apples, cored and thinly sliced
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tablespoon sesame oil
- 1/4 cup cashews, coarsely chopped
Steak Nicoise
By beanie
1. Mist a broiler pan with cooking spray
- Nonstick cooking spray
- 1 pound flank steak
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon plus 2 teaspoons red wine vinegar
- 1 teaspoon Dijon mustard
- 4 red potatoes, skin on, each cut into eight wedges
- 1/2 pound green beans, trimmed
- 1 cup grape tomatoes, halved
- 1/4 cup pitted Kalamata olives, sliced
Chocolate-Raspberry Tart
By beanie
Dessert
- 32 chocolate wafer cookies (about 8 ounces)
- 2 tablespoons sugar
- Coarse salt
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 12 ounces semisweet chocolate chips
- 1 1/4 cups heavy cream
- 1 1/2 cups fresh raspberries (6 ounces)
Tangerine Beef
By beanie
Tangerine Beef
- 1 cup(s) long-grain white rice
- 2 tangerines
- 2 clove(s) garlic, crushed with press
- 1 tablespoon(s) oyster sauce
- 1 teaspoon(s) honey
- 1/2 teaspoon(s) ground ginger
- 1/4 teaspoon(s) Chinese five-spice powder
- Salt
- Pepper
- 1 pound(s) beef flank steak, cut in half lengthwise and thinly sliced across grain
- 2 tablespoon(s) vegetable oil
- 12 ounce(s) cremini mushrooms, thinly sliced
- 12 ounce(s) snow peas
- 4 green onions, cut into 1-inch pieces
Buffalo Chicken Salad
By beanie
1. Mix together the hot sauce and paprika in a large bowl; add the chicken tenders and toss to coat
- 2 tablespoons hot sauce
- 2 teaspoons paprika
- 1 1/4 pounds chicken tenders
- Nonstick cooking spray
- 1/2 cup light mayonnaise
- 1/2 cup crumbled blue cheese
- 1 teaspoon white wine vinegar
- 6 cups shredded romaine lettuce
- 1 cup shredded carrots
- 1 cup chopped celery
- 1/2 cup thinly sliced red onion
Black Bean Toss
By beanie
1. Preheat the oven to 375 degrees
- 4 5-inch corn tortillas
- 3 tablespoons canola oil
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- Nonstick cooking spray
- 1 cup chopped red onion
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 large mangoes, peeled and diced
- 2 15-ounce cans black beans, drained and rinsed
- 2 tablespoons lime juice
- 1/2 teaspoon Tabasco (or to taste)
- 1/4 cup cilantro, chopped
- 8 cups mixed baby greens
Shepherd's Pie
By beanie
Heat oven to 350°. Filling
- 2 tablespoons vegetable oil
- 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 1 medium onion, chopped
- 2 ribs celery, diced
- 1 cup baby carrots, sliced
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh dill (or 2 teaspoons dried)
- 1 cup frozen peas, thawed
- 1 package (24 ounces) Oreida Steam n' Mash potatoes
- 2/3 cup milk
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- 1/2 teaspoon salt
Four Cheese White Pizza
By beanie
White Pizza
- 2 tablespoons olive oil
- 4 cloves garlic, coarsely chopped
- 1 bag (6 ounces) baby spinach
- 1 pound pizza dough, at room temperature, or one batch Basic Pizza Dough (find the recipe on familycircle.com)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded Asiago cheese
- 3/4 cup ricotta cheese
- 2 tablespoons toasted pine nuts
Mushroom and Herb Strata
By beanie
Heat oven to 350° F. Oil an 8-inch square baking dish
- 4 tablespoons olive oil, plus more for the baking dish
- 1 medium onion, chopped
- 1 8- to 10-ounce package button mushrooms, trimmed and quartered
- 1/2 cup chopped fresh flat-leaf parsley
- 6 large eggs
- 2 cups whole milk
- kosher salt and black pepper
- 1/2 pound country bread, cut into 1-inch pieces (about 6 cups)
- 1/2 pound fontina or Cheddar, grated
- 4 cups mixed greens (about 3 ounces)
- 2 teaspoons white wine vinegar