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Recipes
Turkey Shawarma with Tomato Relish and Tahini Sauce
By nancytripp
Arrange turkey cutlets in 15x10x2-inch glass baking dish
- 2 1/2 * 2 1/2 pounds 1/4-inch-thick turkey cutlets
- 2 * 2 onions, cut into 1/4-inch-thick rounds
- 1 * 1 tablespoon turmeric
- 2 * 2 teaspoons coarse kosher salt
- 2 * 2 teaspoons ground coriander
- 1 * 1 teaspoon ground cumin
- 1 * 1 teaspoon ground black pepper
- 1 * 1 teaspoon ground white pepper
- 1 * 1 teaspoon hot paprika or cayenne pepper
- 8 * 8 tablespoons (about) extra-virgin olive oil, divided
- 8 * 8 whole pita breads
- * Tomato Relish
- * Tahini Sauce
- 1 * 1 cup thinly sliced pickled eggplant* or sour dill pickles
Crab Cakes
By nancytripp
Tear bread into small pieces into a bowl with crab
- Accompaniment:
- 2 * 2 slices firm white sandwich bread
- 1/2 * 1/2 pound jumbo lump crabmeat, picked over
- 2 * 2 tablespoon mayonnaise
- 1/2 * 1/2 teaspoon Worcestershire sauce
- 1 * 1 large egg, beaten
- 2 * 2 tablespoon unsalted butter
- * lemon wedges
Herb Roasted Lamb Chops
By nancytripp
Mix first 4 ingredients and 1 tablespoon olive oil in large bowl
- 4 * 4 large garlic cloves, pressed
- 1 * 1 tablespoon fresh thyme leaves, lightly crushed
- 1 * 1 tablespoon fresh rosemary leaves, lightly crushed
- 2 * 2 teaspoons coarse kosher salt
- 2 * 2 tablespoons extra-virgin olive oil, divided
- 6 * 6 1 1/4-inch-thick lamb loin chops
Winter Squash with Browned Butter and Rosemary
By nancytripp
Steam squash until almost tender when pierced with fork, about 5 minutes
- 1 2-pound butternut squash, peeled, halved lengthwise, seeded, cut crosswise into 1/4-inch-thick slices
- 1/4 cup (1/2 stick) butter
- 1 teaspoon minced fresh rosemary
Poblano Albóndigas with Ancho Chile Soup
By nancytripp
Recipes & Menus / recipes Poblano Albóndigas with Ancho Chile Soup Albóndigas is Spanish for meatballs
- 2 large fresh poblano chiles (9 to 10 ounces total)
- 1 pound ground beef (15% fat)
- 1/2 cup coarsely grated zucchini
- 1/4 cup finely grated onion
- 1/4 cup panko (Japanese breadcrumbs)
- 1 large egg, beaten to blend
- 2 garlic cloves, pressed
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican), crumbled
- 1/2 teaspoon coarse kosher salt
- 1 tablespoon olive oil
- 1/2 small onion, coarsely grated
- 2 garlic cloves, minced
- 3 tablespoons pure ancho chile powder or pasilla chile powder* (do not use blended chile powder)
- 9 cups low-salt beef broth
- 1/2 teaspoon dried oregano (preferably Mexican)
- 1 cup coarsely grated zucchini
- 1/4 cup long-grain white rice
- 1/4 cup chopped fresh cilantro
- 1 tablespoon (or more) fresh lime juice
- 3 tablespoons (or more) vegetable oil
- 4 corn tortillas, cut into 1/4-inch-wide strips
- Chopped fresh cilantro
Braised Lamb Shanks with Olives, Lemon, and Tomatoes
By nancytripp
Recipes & Menus / Recipes Braised Lamb Shanks with Olives, Lemon, and Tomatoes Inspired by a recipe from food wri...
- 8 3/4-pound lamb shanks
- 2/3 cup (about) mild-flavored (light) molasses
- 1 cup all purpose flour
- 1 1/2 tablespoons plus 1 teaspoon Hungarian sweet paprika
- 1/3 cup plus 2 tablespoons olive oil
- 3 large onions (about 2 pounds), cut into 1/2-inch pieces
- 1 28-ounce can plum tomatoes in juice, tomatoes coarsely crushed, juice reserved
- 1 1/2 cups dry white wine
- 1 1/2 cups low-salt chicken broth
- 6 garlic cloves, pressed
- 4 bay leaves
- 2 teaspoons finely grated lemon peel
- 3/4 cup halved pitted Kalamata olives
- 1 lemon, all peel and white pith cut away, segments cut from between membranes and reserved
- 1/2 cup chopped fresh Italian parsley plus additional for sprinkling
Easy Carrot Soup with Toasted Pecans
By nancytripp
Put a rack in middle of oven and preheat oven to 350°F
- FOR SOUP
- 1 large onion, chopped
- 1/2 stick (4 tablespoons) unsalted butter
- 1 1/4 pounds large carrots, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 4 cups water
- FOR PECANS
- 1/2 cup pecans, coarsely chopped
- 1 tablespoon unsalted butter, softened
- Salt
CHUCK ROAST IN FOIL
By nancytripp
Adjust oven rack to lower-middle position and heat oven to 300
- For the rub:
- 3 tbsp cornstarch
- 4 tsp onion powder
- 2 tsp each light brown sugar and salt
- 1 tsp each garlic powder, instant espresso, dried thyme, ground black pepper
- 1/2 tsp celery seeds
- For the roast:
- 4 lb boneless beef chuck eye roast, pulled apart at seams into two halves, fat trimmed to 1/4 inch
- 2 onions, peeled and quartered
- 1 lb small red potatoes, quartered
- 4 carrots, peeled and cut into 1 12/ inch pieces
- 2 bay leaves
- 2 tbsp soy sauce
Spaghetti with Avocado Sauce
By nancytripp
In a large pot of boiling salted water, cook pasta according to package instructions; drain well
- 12 ounces spaghetti
- 2 ripe avocados, halved, seeded and peeled
- 1/2 cup fresh basil leaves
- 2 cloves garlic
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup canned corn kernels, drained and rinsed
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