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Recipes
Crockpot Lemon Cookie Bars
By nancytripp
Spray crock well with nonstick sprayIn large bowl beat together butter, sugar, vanilla and salt (I used my hand h...
- 1 1/2 sticks butter, softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 egg
- 2 cups flour
- 10 oz jar lemon curd
- 1/4 cup powdered sugar (or more if you wish!)
Braised Chicken with Artichokes and Olives
By nancytripp
by Rebecca Katz with Mat Edelson
- 8 organic boneless, skinless chicken thighs (about 11/2 pounds), trimmed of excess fat
- Sea salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 3 cloves garlic, thinly sliced
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Generous pinch red pepper flakes
- 1 cinnamon stick, or 1/4 teaspoon ground cinnamon
- 1 bay leaf
- 2 cups organic chicken broth, homemade (page 56) or store-bought
- 2 teaspoons grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 1 cup canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of salt
- 8 thawed frozen or jarred artichoke hearts (see note), quartered
- 1/2 cup pitted green olives, such as picholine or manzanilla
- 2 teaspoons lemon zest
- 2 tablespoons chopped fresh mint or cilantro
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
Slow Cooker Un-Stuffed Cabbage Roll Soup – 12 Tomatoes
By nancytripp
Soup is one of those things that we don’t typically crave during most of the year, but once winter rolls around i...
- 2 pounds ground beef
- 1/2 large cabbage, sliced
- 1 (16 oz.) can marinara sauce
- 5 cups low-sodium beef broth
- 4 cloves garlic, minced
- 1 yellow onion, finely chopped
- 1/2 head cauliflower, grated or riced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- kosher salt and freshly ground pepper, to taste
Garlicky Spinach
By nancytripp
by Kay Chun
- 2 10-ounce bags fresh spinach (not baby)
- 2 tablespoons toasted sesame oil
- 2 chopped garlic cloves
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon distilled white vinegar
- kosher salt
- freshly ground black pepper
Asparagus, Green Onion, Cucumber, and Herb Salad
By nancytripp
For dressing: Whisk first 5 ingredients in small bowl
- Dressing:
- 3 * 3 tablespoons fresh lemon juice
- 1 * 1 tablespoon red wine vinegar
- 1 * 1 teaspoon Dijon mustard
- 1 * 1 teaspoon coarse kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 3/4 * 3/4 cup extra-virgin olive oil
- Salad:
- 3 * 3 pounds medium asparagus, trimmed
- 4 * 4 cups thinly sliced green onions
- 3 * 3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
- 1 * 1 tablespoon chopped fresh Italian parsley
- 1 * 1 tablespoon chopped fresh chervil
- 1 * 1 tablespoon chopped fresh chives
- 1 * 1 tablespoon chopped fresh mint
- 2 * 2 teaspoons chopped fresh tarragon
Chicken with Herb-Roasted Tomatoes and Pan Sauce
By nancytripp
by Soa Davies
- 1 1/2 pounds cherry tomatoes or other small tomatoes on the vine
- 6 tablespoons olive oil, divided
- 2 tablespoons herbes de Provence
- 1 teaspoon kosher salt plus more
- Freshly ground black pepper
- 1 tablespoons Worcestershire sauce
- 1 pound skinless, boneless chicken breasts
- 1 small shallot, minced
- 2 tablespoons red wine vinegar
- 3 tablespoons flat-leaf parsley leaves
- 3 tablespoons fresh tarragon leaves
- Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.
Butternut Squash Tart with Fried Sage
By nancytripp
by The Bon Appétit Test Kitchen
- 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package)
- 1 large egg beaten with 1 teaspoon water
- 12 1/8 "-thick rounds peeled butternut squash
- kosher salt
- 1/4 cup honey
- 1 thinly sliced Fresno, jalapeño, or red Thai chile
- 3 tablespoons olive oil
- 12 fresh sage leaves
- 1/4 cup shaved Parmesan
- black pepper
Leeks and Bleu Cheese on Toast
By nancytripp
Fill a large bowl with cold water
- 1 1/2 pounds leeks (about 3 big leeks), lengthwise and white and pale green parts sliced 1/4-inch thick (about 3 generous cups of slices)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil, plus extra for brushing toasts
- Coarse salt
- Freshly ground black pepper
- 6 medium-sized or 12 baguette-sized 1/2-inch slices of bread of your choice (I used a light sourdough)
- 2 ounces blue cheese, crumbled (a soft or crumbly goat cheese would also work)
- Few drops of lemon juice (optional)
Ginger-Cilantro Rice
By nancytripp
Combine rice and ginger rounds in large saucepan
- 1 * 1 cup long-grain white rice
- 2 * 2 1-inch-long pieces fresh ginger, peeled, each cut into 4 rounds, plus plus 1 teaspoon minced peeled fresh ginger
- 1 2/3 * 1 2/3 cups low-salt chicken broth
- 1 1/3 * 1 1/3 cups chopped fresh cilantro
- 1 * 1 green onion, thinly sliced
- 3 * 3 tablespoons vegetable oil
- 1 * 1 tablespoon Asian sesame oil
- 1 * 1 teaspoon (or more) unseasoned rice vinegar