Nancytripp's profile page
Recipes
Haddock in Charmoula Sauce
By nancytripp
Prepare fish and vegetables: Preheat oven to 425°F
- For fish and vegetables
- 1 * 1pound medium red boiling potatoes
- 2 * 2 tablespoons olive oil
- 2 * 2 green or yellow bell peppers, cut into 1/4-inch-wide strips
- 2 * 2 medium tomatoes, cut crosswise into 1/4-inch-thick slices
- 3 * 3 lb haddock or cod fillets, skinned and cut into 6 pieces
- 2 * 2 tablespoons fresh lemon juice
- For charmoula sauce
- 1/2 * 1/2 cup coarsely chopped fresh cilantro
- 1/2 * 1/2 cup coarsely chopped fresh flat-leaf parsley
- 5 * 5 garlic cloves, coarsely chopped
- 1/3 * 1/3 cup fresh lemon juice
- 2 * 2 teaspoons sweet paprika
- 2 * 2 teaspoons salt
- 1 1/2 * 1 1/2 teaspoons ground cumin
- 1/4 * 1/4 teaspoon cayenne
- 1/2 * 1/2 cup olive oil
Steak Diane
By nancytripp
Season steaks on both sides with 1/4 teaspoon pepper and salt
- A brandied mixed mushroom sauce tops seared strip steak in our healthy version of the classic dish Steak Diane. Serve with garlic mashed potatoes and steamed green beans.
- Time: 35 minutes
- Ingredients
- 1 pound boneless strip steak, such as top loin or New York, 3/4 to 1 inch thick, trimmed and cut into 4 portions
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 1/8 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 3 cups sliced mixed mushrooms, such as shiitake, oyster and cremini
- 1/2 cup brandy
- 1 15-ounce can reduced-sodium beef broth
- 1 teaspoon butter, softened
- 1 teaspoon all-purpose flour
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh chives
Grilled Turkey with Toasted Fennel & Fresh Thyme Gravy
By nancytripp
Looking to try something different this Thanksgiving? Grilled Turkey with Toasted Fennel & Fresh Thyme Gravy is the
- TURKEY:
- 1 (12-to 14-pound) turkey, rinsed, patted dry
- 2 tablespoons fennel seeds
- 2 tablespoons whole coriander seeds
- 2 teaspoons whole black peppercorns
- 1 tablespoon coarse kosher salt
- 3 tablespoons olive oil
- 3 medium carrots, peeled, cut into 3/4-inch pieces
- 3 celery stalks, cut into 3/4-inch pieces
- 3 (11 ounces) medium parsnips, peeled, cut into 3/4-inch pieces
- 1 large onion, coarsely chopped
- 1 tablespoon chopped fresh thyme
- GRAVY:
- 1/2 cup reserved turkey fat (and butter if needed)
- 2 to 3 cups low-salt chicken broth
- 1/2 cup all purpose flour
- 2 teaspoons Sherry wine vinegar
- 2 teaspoons finely chopped fresh thyme
- Coarse kosher salt
- Freshly ground black pepper
Cauliflower Steaks and Purée with Walnut-Caper Salsa
By nancytripp
PreparationSalsa Preheat oven to 350°
- 1/3 cup walnuts
- 1/4 cup olive oil
- 2 tablespoons drained capers, patted dry
- 1 Fresno chile, seeds removed, finely chopped
- 3 tablespoons coarsely chopped parsley
- 1 tablespoon dried currants
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 teaspoon finely grated lemon zest
- Kosher salt
- 1 small head of cauliflower
- Kosher salt
- 1 garlic clove, finely grated
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 sprigs oregano
- 2 3-inch strips lemon zest
- Lemon wedges (for serving)
Vegetarian "meatballs"
By nancytripp
"Meaty" vegetarian balls. Try taking them to a Pot-Luck dinner and watch the suprised faces when the diners find ou...
- 4 eggs, slightly beaten
- 1 (1 1/4 ounce) envelope Lipton Onion Soup Mix
- 2 cups grated cheddar cheese
- 3/4 cup chopped walnuts
- 1 cup dry Italian style breadcrumbs
- 2 (1 1/4 ounce) envelopes vegetarian broth (I use G.Washington brown broth)
Braised Chicken w/ Smoked Ham, Chestnuts, and Ginger
By nancytripp
Marinate chicken 1 day ahead: Bring water to a simmer in a small saucepan, then stir in mushrooms and simmer 10 mi...
- For marinated chicken:
- 2 3/4 * 2 3/4 cups water
- 12 * 12 dried Chinese black mushrooms
- 1/2 * 1/2 teaspoon white pepper
- 2 * 2 teaspoons kosher salt, divided
- 1 * 1 tablespoon soy sauce
- 2 * 2 teaspoon sugar
- 1 * 1 cup sliced peeled ginger
- 1/4 * 1/4 cup Shaoxing wine or dry Oloroso Sherry
- 1/4 * 1/4 cup dry white wine
- 2 * 2 small chickens (2 1/2 to 3 pounds), each cut into 6 pieces (legs, thighs, and breasts without backbones)
- For cooking chicken and sauce:
- 2 3/4 * 2 3/4 cups water
- 2 * 2 tablespoons corn oil
- 1 * 1 tablespoon plus 2 teaspoon kosher salt, divided
- 1/4 * 1/4 cup finely julienned peeled ginger
- 1/2 * 1/2 cup dry white wine
- 3/4 * 3/4 cup Shaoxing wine or dry Oloroso Sherry
- 2 1/2 * 2 1/2 cups reduced-sodium chicken broth
- 1 1/2 * 1 1/2 cups plus 2 tablespoon cold water, divided
- 3 1/2 * 3 1/2 teaspoons sugar
- 2 * 2 tablespoons soy sauce
- 1 * 1 teaspoon white pepper
- 2 * 2 tablespoons cornstarch
- 7 to 8 * 7 to 8 ounces bottled roasted chestnuts
- 1/4 * 1/4 pound thinly sliced country ham or speck
- * Accompaniment: steamed jasmine rice
Portuguese Kale Soup
By nancytripp
Soak beans overnight in cold water
- Preparation Time: 30
- 1 cup dried red kidney beans (soaked overnight in cold water) or use 2 cans cannellini beans
- 5 (13 1/2 ounce) cans beef broth
- 2 cups water
- 1 lb kale (broken up into small pieces or large shred)
- 1 large onion, diced coarsely
- 1/2 lb chorizo sausage, skinned and broken up
- 1 lb linguica sausage, sliced into chunks
- 1 tablespoon red wine vinegar or balsamic vinegar
- 1 teaspoon pepper
- 1/2 teaspoon salt, broth is very salty, as is sausage (optional)
- As Needed
- 1-2 cup water (as needed while cooking)
- 2 cups cubed potatoes
- 1-2 cup water
Summer Corn and Cod Chowder
By nancytripp
by Larraine Perri
- 3 slices center-cut bacon, halved crosswise
- 8 scallions, thinly sliced, whites and greens separated
- 1 1/2 teaspoons finely chopped garlic
- 2 tablespoons all-purpose flour
- 2 medium Yukon gold potatoes, peeled and cut in 1/2-inch dice
- 2 cups 2 percent milk
- 2 cups reduced-sodium chicken broth
- 2 teaspoons finely chopped fresh thyme
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 pound cod, skin removed, chopped
- 2 1/2 cups cups fresh or frozen corn kernels
- 1/4 cup fat-free half-and-half
Rhubarb Cornmeal Crumb Cake
By nancytripp
Whisk flour, cornmeal, granulated sugar, brown sugar, baking powder, and salt in a medium bowl
- all-purpose flour
- cornmeal
- granulated sugar
- light brown sugar
- baking powder
- kosher salt
- chilled unsalted butter, cut into pieces
- large egg, beaten to blend
- (1 stick) unsalted butter, room temperature, plus more for pan
- all-purpose flour, plus more for pan
- rhubarb, trimmed, sliced 1/4" thick (about 5 cups)
- grated peeled ginger
- granulated sugar, divided
- cornmeal
- baking powder
- kosher salt
- whole milk
- plain whole-milk Greek yogurt
- (packed) light brown sugar
- large egg yolks
Pork Chops with Gingered Plum Sauce
By nancytripp
Preparation Quarter and pit plums and mince garlic
- 3/4 pound Italian prune plums
- 1 large garlic clove
- 4 pork chops (each about 1 inch thick)
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons finely grated peeled fresh gingerroot
- 1/4 cup soy sauce
- 2 tablespoons Sherry vinegar or red-wine vinegrar
- 2 tablespoons packed brown sugar
- 2 whole star anise or 1/2 teaspoon anise seeds
- Garnish: chopped scallion and plum slices