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Recipes
Mustard-Molasses Chicken One-Pot
By nancytripp
Heat 1 tablespoon EVOO in Dutch oven over medium high heat
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 8 pieces bone-in chicken thighs, skin removed
- Salt and pepper
- 1 large onion, quartered lengthwise then sliced
- 3 parsnips, peeled and cut into 2-3 inch long sticks, 1/2-inch wide
- 2 large carrots, peeled and cut into sticks
- 1 small bundle black kale or dinosaur kale, chopped or thinly sliced
- Freshly grated nutmeg, about 1/4 teaspoon
- 1/4 cup grainy Dijon mustard
- 1/4 cup molasses
- 1 cups chicken stock
- Crusty bread with nuts and raisins or cranberries
Roasted Red Pepper Soup with Orange Cream
By nancytripp
Heat oil in heavy medium saucepan over medium-high heat
- 1 * 1 tablespoon olive oil
- 2/3 * 2/3 cup sliced shallots (about 4)
- 1 * 1 15-ounce jar roasted red peppers packed in water
- 1 * 1 teaspoon sugar
- 2 * 2 cups (or more) low-salt chicken broth
- 1/2 * 1/2 cup orange juice
- 2 * 2 tablespoons whipping cream
- 3/4 * 3/4 teaspoon grated orange peel
- * Thinly sliced fresh basil leaves
Pea and Bacon Risotto
By nancytripp
Bring broth and water to a simmer in a small saucepan
- 1 3/4 * 1 3/4 cups reduced-sodium chicken broth
- 1/2 * 1/2 cup water
- 1 * 1 bacon slice, chopped
- 1 * 1 large garlic clove, finely chopped
- 1/3 * 1/3 cup Arborio rice
- 1/3 * 1/3 cup frozen peas
- 2 * 2 tablespoons grated Parmigiano-Reggiano
- 1 * 1 tablespoon unsalted butter
- 1/4 * 1/4 teaspoon grated lemon zest
- 1/4 * 1/4 teaspoon fresh lemon juice
Sweet & sour meatballs
By nancytripp
Mix sauce and meatballs in slow cooker
- 2 cups ketchup
- 2/3 cup grape jelly
- 2/3 cup lemon juice
- cayenne pepper sauce
- 4 pounds meatballs
Slow-Cooker Braised Pork with Salsa
By nancytripp
Trim and discard pork surface fat
- Time: 8 hours
- Ingredients
- 3 pounds boneless pork shoulder, or butt
- 1 1/2 cups prepared tomatillo salsa, (see Ingredient Note)
- 1 3/4 cups reduced-sodium chicken broth
- 1 medium onion, thinly sliced
- 1 teaspoon cumin seeds, or ground cumin
- 3 plum tomatoes, (1/2 pound), thinly sliced
- 1/2 cup chopped fresh cilantro, divided
- 1/2 cup reduced-fat sour cream
- Slow-Cooker Braised Pork with Salsa
- Featured Featured Submitted by By EatingWell Number of views 5119 views Submitted at August 31 at 7:27 pm
- Slow-Cooker Braised Pork with Salsa
- With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice.
- Time: 480 minutes
- Ingredients
- 3 pounds boneless pork shoulder, or butt
- 1 1/2 cups prepared tomatillo salsa, (see Ingredient Note)
- 1 3/4 cups reduced-sodium chicken broth
- 1 medium onion, thinly sliced
- 1 teaspoon cumin seeds, or ground cumin
- 3 plum tomatoes, (1/2 pound), thinly sliced
- 1/2 cup chopped fresh cilantro, divided
- 1/2 cup reduced-fat sour cream
Veggie Balls
By nancytripp
by Daniel Holzman & Michael Chernow
- 2 cups lentils
- 1/4 cup plus 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 garlic clove, minced
- 1 tablespoon chopped fresh thyme
- 2 teaspoons salt
- 3 tablespoons tomato paste
- 8 ounces Button Mushrooms, wiped clean and sliced
- 3 large eggs
- 1/2 cup grated Parmesan cheese
- 1/2 cup bread crumbs
- 1/2 cup chopped fresh parsley
- 1/4 cup finely chopped walnuts
Ginger-Pecan Scones
By nancytripp
by The Bon Appétit Test Kitchen
- 3 cups all purpose flour
- 2/3 cup plus 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 1 1/3 cups pecan halves, toasted, chopped
- 1/2 cup plus 3 tablespoons chopped crystalized ginger (about 4 ounces)
- 1 cup plus 1 1/2 tablespoons buttermilk
- 1 1/2 teaspoons finely grated peeled fresh ginger
- 1 teaspoon vanilla extract
Paprika Roast Chicken with Sweet Onion
By nancytripp
Preheat oven to 500°F with rack in upper third
- 1 * 1 tablespoon extra-virgin olive oil
- 1 1/2 * 1 1/2 tablespoons paprika
- 1/2 * 1/2 teaspoon cinnamon
- 1/2 * 1/2 teaspoon cayenne
- 1 * 1 whole chicken (about 3 1/2 pounds), cut into serving pieces
- 1 * 1 sweet onion, cut into 1/2-inch wedges
Carrot Fennel Soup
By nancytripp
Preheat oven to 450°F with rack in lowest position
- 2 * 2 medium fennel bulbs with fronds
- 1 * 1 pound carrots, quartered lengthwise
- 1 * 1 medium onion, quartered
- 1 * 1 garlic clove
- 5 * 5 tablespoons extra-virgin olive oil, divided
- 1/2 * 1/2 teaspoon sugar
- 2 1/2 * 2 1/2 cups reduced-sodium chicken broth
- 2 1/2 * 2 1/2 cups water
- 1 * 1 teaspoon fennel seeds
- * Equipment: an electric coffee/spice grinder
White Gazpacho with Watermelon Rind
By nancytripp
In food processor, combine almonds, herbs, celery, tomatoes, garlic, bread, and oil
- 3/4 cup blanched, slivered almonds
- 1 cup loosely packed parsley or mint leaves, or a combination
- 1 stalk celery, cut into chunks
- 1 dozen cherry tomatoes
- 1 clove garlic
- 1 1/2 cups bread cubes, like ciabatta or sourdough, hard crusts removed
- 5 tbsp extra virgin olive oil
- 1 lbs cucumbers, preferable thin-skinned types like lemon or English (about 4)
- 8 cups cubed watermelon rind, pale pink and green parts, hard skin removed
- 1 tbsp sherry vinegar or rice wine vinegar
- 1 tbsp salt