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Recipes
Creamy Beet Dip
By nancytripp
by Liza Schoenfein
- 1 1/2 pounds beets, halved
- Parchment paper
- 3/4 cup light sour cream
- Juice and zest of 1 lemon
- Pinch ground cardamom
- 1/4 teaspoon salt
- 1 small clove garlic
- Whole-wheat pita wedges (optional)
Cheesy Chicken and Mushroom Lasagne
By nancytripp
Preheat oven to 425° with rack in middle
- 1 * 1 (10-ounce) package cremini or white mushrooms, thinly sliced
- 3 * 3 garlic cloves, minced
- 1 * 1 tablespoon olive oil
- 5 * 5 tablespoons unsalted butter, divided
- 1/2 * 1/2 cup dry white wine
- 1/2 * 1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock
- 3 1/2 * 3 1/2 cups whole milk
- 1/4 * 1/4 cup all-purpose flour
- 2 * 2 teaspoons thyme leaves
- 3/4 * 3/4 cup grated Parmigiano-Reggiano
- 12 * 12 Barilla no-boil egg lasagne noodles (less than a 9-ounce package)
- 1 1/2 * 1 1/2 cups coarsely grated Gruyère (3 ounces)
- * Equipment: an 8-inch square baking pan
Red Chile and Pecan Slaw
By nancytripp
Stir 1/2 cup vegetable stock with cornstarch in a measuring cup until blended
- Dressing
- 32 * 32 ounces nonfat vegetable stock, divided
- 2 * 2 tablespoons cornstarch
- 1 * 1 teaspoon cumin seeds
- 1 * 1 jalapeño pepper, seeded and diced
- 1 * 1 clove garlic
- 1/2 * 1/2 shallot, chopped
- 1/2 * 1/2 cup chopped fresh cilantro
- 1/4 * 1/4 cup sweet Thai chile sauce, such as Mae Ploy
- 1/4 * 1/4 cup apple cider (or rice wine) vinegar
- 1/2 * 1/2 teaspoon ground cumin
- 1/4 * 1/4 teaspoon freshly ground black pepper
- Slaw
- 1/4 * 1/4 cup pecan pieces
- 1/2 * 1/2 teaspoon dark chili powder
- 1 * 1 tablespoon olive oil
- 1/4 * 1/4 pound red cabbage, shredded
- 1/4 * 1/4 pound green cabbage, shredded
- 1 * 1 small green bell pepper, cored, seeded and thinly sliced
- 1 * 1 small red bell pepper, cored, seeded and thinly sliced
- 1 * 1 small yellow bell pepper, cored, seeded and thinly sliced
Sausage and Red Bell Pepper Quiche
By nancytripp
Can be prepared in 45 minutes or less
- 1/2 cup plus 2 tablespoons all-purpose flour
- 3 tablespoons cold unsalted butter, cut into bits
- 1 tablespoon cold vegetable shortening
- 1/2 teaspoon salt
- 3/4 pound hot or sweet Italian sausage, casings discarded and the meat chopped
- 2 red bell peppers, minced (about 1 1/4 cups)
- 1/4 cup grated Cheddar
- 2 tablespoons freshly grated Parmesan
- 2 large eggs
- 1/2 cup heavy cream
- 3 tablespoons milk
Best Lemon Tart Ever
By nancytripp
Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoro...
- Crust:
- 3/4 cup butter, at room temperature
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1 3/4 cups all-purpose flour
- Filling:
- 1 1/2 cups white sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup all-purpose flour
- 1 teaspoon confectioners' sugar, or to taste
Sugarcane Shrimp
By nancytripp
Wash the shrimp and place them in a large bowl
- 12 * 12 large fresh shrimp, peeled and deveined
- 1/3 * 1/3 cup freshly squeezed lime juice
- 1/3 * 1/3 cup low-sodium soy sauce
- 1 * 1 tablespoon dark Jamaican-style rum, such as Appleton
- 1 * 1 tablespoon olive oil
- 1 * 1 teaspoon Demerara sugar
- 1/4 * 1/4 teaspoon minced garlic
- * Salt
- * Freshly ground black pepper
- * Minced habanero chile (substitute jalapeño for a milder taste)
- 24 * 24 two-inch chunks fresh pineapple
- 12 * 12 eight-inch sugarcane skewers
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
Couscous with Clementines, Chickpeas, Olives, and Dates
By nancytripp
Recipes & Menus / Recipes Couscous with Clementines, Chickpeas, Olives, and Dates Here's a great accompaniment fo...
- 2 cups low-salt chicken broth
- 1 10-ounce package plain couscous (about 1 2/3 cups)
- 1 teaspoon salt
- 1 1/2 tablespoons olive oil
- 3 clementines
- 1 15-ounce can chickpeas
- 12 large green olives (such as Cerignola), pitted, quartered lengthwise
- 6 Medjool dates, pitted, diced
- 1/4 cup fresh mint leaves, chopped
Cumin-Crusted Chicken Thighs with Grilled Tomatillo Salsa
By nancytripp
by Fred Thompson
- 8 bone-in, skin-on chicken thighs
- 1/4 cup (2 fl oz/60 ml) canola oil
- 1/4 cup (1 oz/30 g) Cumin Crust Rub
- 7 large tomatillos, papery husks removed, and cut in half
- 1 jalapeño chile, halved lengthwise and seeded
- 1/4 cup (2 fl oz/60 ml) fresh lime juice
- 1 tablespoon olive oil
- 1/2 cup (3/4 oz/20 g) chopped fresh cilantro
- Kosher salt
Chile-Braised Short Ribs
By nancytripp
by Austin Zimmerman
- 8 dried New Mexico chiles
- 4 garlic cloves
- Zest and juice of 1 lemon
- 1/4 cup olive oil
- 5 teaspoons kosher salt
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 8 1"-thick cross-cut beef short ribs (flanken style; about 5 pounds)
- 1 large onion, thinly sliced
- 4 cups low-sodium chicken broth
- 1 1/2 pounds fingerling or new potatoes
- 4 large carrots (about 3/4 pound), peeled, cut into 2" pieces
- 2 tablespoons tomato paste
- 1 cup pitted green olives (such as Castelvetrano or Cerignola)
- 1/2 cup chopped flat-leaf parsley