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Recipes
Mustard-Crusted Pork with Farro and Carrot Salad
By nancytripp
by Alison Roman
- 1 3-3 1/2-pound boneless pork loin
- Kosher salt, freshly ground pepper
- 1 cup whole grain mustard
- 1/4 cup mustard powder
- 1/2 cup olive oil, divided
- 2 cups farro
- 1/3 cup apple cider vinegar
- 1 tablespoon caraway seeds, coarsely chopped
- 1 teaspoon honey
- 1 1/2 pounds baby carrots, any color, very thinly sliced lengthwise on a mandoline
- 1/2 small red onion, very thinly sliced into rings
- 1 cup (packed) fresh flat-leaf parsley leaves
Duck à l'Orange
By nancytripp
by Melissa Hamilton and Christopher Hirsheimer
- 1 Pekin (Long Island) duck (about 5 1/2 pounds)
- 1 yellow onion, coarsely chopped
- 3 sprigs thyme
- 1 celery stalk, coarsely chopped
- 1 medium carrot, peeled, halved lengthwise, then crosswise
- 5 whole black peppercorns
- 3 navel oranges
- Kosher salt, freshly ground pepper
- 1/4 cup Port
Slow Cooked Chili Mac
By nancytripp
Crumble ground beef into slow cooker
- 1 1/4 lb lean ground beef (10% fat)
- 14 1/2 floz canned unsalted diced tomatoes , drained
- 1 cup fresh chopped onion
- 1 medium garlic cloves , minced
- 1 tbsp chili powder
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp oregano leaves , dried
- 1/4 tsp black pepper
- 1/4 tsp hot red pepper flakes
- 2 cup Pasta, macaroni, whole wheat, cooked
Tres Leche Cake
By nancytripp
Preparation Instructions Preheat oven to 350 degrees
- FOR THE ICING:
- 1 cup All-purpose Flour
- 1-1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 5 whole Eggs
- 1 cup Sugar, Divided
- 1 teaspoon Vanilla
- 1/3 cup Milk
- 1 can Evaporated Milk
- 1 can Sweetened, Condensed Milk
- 1/4 cup Heavy Cream
- _____
- 1 pint Heavy Cream, For Whipping
- 3 Tablespoons Sugar
Zucchini, Bacon, and Gruyère Quiche
By nancytripp
Put oven rack in middle position and preheat oven to 450°F
- 1 (9-inch) refrigerated pie dough round (from a 15-oz package)
- 1/4 lb sliced bacon, coarsely chopped
- 2 medium zucchini (3/4 lb total), halved lengthwise, then cut crosswise into 1/8-inch-thick slices
- 1/2 teaspoon salt
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 1/4 teaspoon black pepper
- 3 large eggs
- 2 oz Gruyère, coarsely grated (1 cup)
- Special equipment: a 9 1/2-inch deep-dish pie plate
Quick Omega-3 Granola
By nancytripp
Preheat oven to 350°F. Brush heavy large rimmed baking sheet with 2 tablespoons oil
- 4 * 4 tablespoons walnut oil, divided
- 3/4 * 3/4 cup (packed) dark brown sugar
- 1/4 * 1/4 cup egg whites
- 1/2 * 1/2 teaspoon (scant) coarse kosher salt
- 3 * 3 cups organic old-fashioned oats
- 1 * 1 cup walnut halves, broken in half
- 1/2 * 1/2 cup flaxseed meal*
- 1 * 1 cup pitted dates, coarsely chopped or torn into pieces
- 1/4 * 1/4 cup honey
Inside-Out Apple Pie à la Mode
By nancytripp
by Sara Forte
- 1 cup old-fashioned rolled oats
- 1/2 cup chopped raw pecans
- 1/2 cup muscovado sugar
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1 quart premium vanilla bean ice cream
- 3 tablespoons unsalted butter
- 4 large tart apples, peeled, cored, and sliced
- 1/4 cup muscovado sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- Chopped toasted pecans or granola, for garnish (optional)
Orange-Flower Pavlovas with Strawberries
By nancytripp
by Jeanne Kelley
- 2 large egg whites, room temperature
- 8 tablespoons sugar, divided
- 3/4 teaspoon cornstarch
- 1/4 teaspoon white balsamic vinegar
- 1/8 teaspoon orange-flower water
- 1 12-ounce basket strawberries, hulled, quartered (about 2 cups)
- 1 tablespoon sugar
- 1/8 teaspoon orange-flower water
- 1 12-ounce basket fresh strawberries, hulled, sliced (about 2 cups)
- 1 tablespoon plus 1 teaspoon sugar
- 1/8 teaspoon orange-flower water
- 3/4 cup chilled heavy whipping cream
- 1 teaspoon vanilla extract
- Ingredient info: Orange-flower water is a flavoring extract. It can be found in the liquor aisle or baking section of some supermarkets and at liquor stores and Middle Eastern markets.
Pork Chops Saltimbocca with Sautéed Spinach
By nancytripp
Preheat oven to 450°F with rack in middle
- 2 * 2 (1-inch-thick) center-cut rib pork chops
- 2 * 2 sage leaves, finely chopped
- 2 * 2 very thin slices Italian Fontina
- 2 * 2 thin slices prosciutto (1 ounce)
- 2 * 2 tablespoons olive oil, divided
- 1 * 1large garlic clove, finely chopped
- 1 * 1 (10-ounces) bag fresh spinach, stems discarded
- 2 * 2 tablespoons unsalted butter, cut into pieces
- 1 * 1 tablespoon fresh lemon juice
Thai-Style Chicken and Rice Soup
By nancytripp
Combine stock, water, curry paste, garlic, ginger, coriander seeds, and whole cilantro leaves in a 3- to 4-quart s...
- 8 * 8 cups chicken stock or low-sodium chicken broth (64 fl oz)
- 4 * 4 cups water
- 1 * 1 tablespoon Thai green curry paste*
- 4 * 4 garlic cloves, coarsely chopped
- 1 * 1 (2-inch) piece peeled fresh ginger, coarsely chopped
- 1 * 1 teaspoon coriander seeds, crushed
- 2 * 2 cups loosely packed whole fresh cilantro leaves plus 1/2 cup chopped (from 2 large bunches)
- 1 * 1 cup jasmine rice
- 3/4 * 3/4 lb boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips, or 3/4 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
- 1 * 1 (13- to 14-oz) can unsweetened coconut milk, stirred well
- 1/4 * 1/4 lb snow peas, trimmed and cut diagonally into 1/4-inch strips
- 2 * 2 tablespoons Asian fish sauce
- 2 * 2 tablespoons fresh lime juice
- 1 1/2 * 1 1/2 teaspoons salt, or to taste
- * Accompaniment: lime wedges