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Recipes
Pistachio-Crusted Lamb Chops
By Margannl
Sweet, toasted pistachios and cumin give these chops a Middle-Eastern twist
- 1 cup unsalted shelled pistachios
- Kosher salt
- 3 Tbs. honey
- 1 Tbs. fresh lemon juice
- 1 tsp. ground cumin
- 1/4 tsp. cayenne
- Freshly ground black pepper
- 12 lamb rib chops (about 1-1/2 lb.)
- 2 Tbs. extra-virgin olive o
Skillet Spinach Pie
By Margannl
This spanakopita-inspired dish is a great vegetarian main or a hearty side for meat or chicken
- 1/2 stick unsalted butter
- 1 small yellow onion, chopped
- 20 ounces frozen chopped spinach, thawed and squeezed dry
- 1 cup whole-milk ricotta
- 3 large eggs
- 1/4 cup crumbled feta
- 2 tablespoons chopped fresh dill
- Coarse salt and pepper
- 4 sheets frozen phyllo dough, thawed
Southwestern Roasted Corn Salad
By Margannl
This mouthwatering grilled corn salad is so great, it may just outshine your entree! Peppers, onion, and corn are t...
- 8 ears fresh corn in husks
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, chopped
- 1 cup chopped fresh cilantro
- 1/2 cup olive oil
- 4 cloves garlic, peeled and minced
- 3 limes, juiced
- 1 teaspoon white sugar
- salt and pepper to taste
- 1 tablespoon hot sauce
Crostini with Caramelized Onion Jam
By Margannl
1 In 2-quart saucepan, heat oil over medium-high heat
- 2 tablespoons olive or vegetable oil
- 2 medium sweet onions, thinly sliced (about 2 cups)
- 2 teaspoons garlic, finely chopped
- 1 teaspoon kosher (coarse) salt
- 2 tablespoons packed brown sugar
- 1/4 cup red wine vinegar
- 1/2 cup chicken or vegetable broth
- 24 slices (1/4 inch thick) baguette French bread
- Cooking spray
- 1/4 cup cream cheese or chèvre (goat) cheese, softened (2 oz)
- 1 teaspoon chopped fresh thyme or oregano leaves
Autumn Vegetable Soup
By Margannl
Besides their clear health benefits, vegetable soups are the perfect canvas for what's in season
- 2 tablespoons olive oil
- 3 medium carrots, cut into medium dice
- 1 large yellow onion, cut into medium dice
- 2 medium cloves garlic, minced
- 2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-pound squash)
- 1/4 teaspoon ground allspice
- Pinch cayenne pepper; more to taste
- Kosher salt
- 1 quart lower-salt chicken broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 4 sprigs fresh thyme
- 2 cups lightly packed, coarsely chopped kale
- 1 cup lower-salt canned chickpeas
Baked Ziti with Crunchy Italian Salad and Garlic Bread
By Margannl
The classic Italian supper comes together remarkably quickly -- garlic bread bakes alongside the ziti, and a green ...
- # Coarse salt and ground pepper
- # 8 ounces ziti rigate (ridged) or other short pasta
- # 1 cup part-skim ricotta
- # 1 large egg, lightly beaten
- # 3/4 cup finely grated Parmesan
- # 1 cup shredded part-skim mozzarella
- # 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
- # FOR GARLIC BREAD
- # 1/2 loaf Italian bread (5 ounces)
- # 2 tablespoons butter, melted
- # 2 garlic cloves, minced
- # FOR CRUNCHY ITALIAN SALAD
- # 1 tablespoon sherry vinegar or red-wine vinegar
- # 1 tablespoon olive oil
- # 1 head Belgian endive, stem end trimmed, thinly sliced
- # 2 bunches arugula (3 1/2 ounces total), thick stems re
Lentil Patties with Lettuce and Yogurt
By Margannl
Bring lentils and 3 cups water to a boil in a medium saucepan
- 1/2 cup plus 2 tablespoons dried French green lentils
- Coarse salt
- 1 small red onion, half finely diced (1/2 cup), half thinly sliced
- 2 large eggs, lightly beaten
- 1 cup fresh breadcrumbs
- 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 head lettuce, such as oak leaf, Bibb, or escarole, leaves separated
- 1/2 cup plain yogurt
- Cayenne pepper, for serving
- 8 to 12 caper berries, for serving
Tuna Casserole
By Margannl
Directions Preheat oven to 425 degrees
- Coarse salt and ground pepper
- 3/4 pound tubetti or elbow macaroni
- 1 cup panko (Japanese breadcrumbs)
- 1/2 ounce Parmesan, grated (2 tablespoons)
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1 yellow onion, diced small
- 3 tablespoons all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 1 1/2 cups whole milk
- 2 cans (6 ounces each) solid light tuna packed in water, drained and flaked
- 1 cup frozen peas, thawed
Sticky Orange-Glazed Chicken Thighs
By Margannl
Directions Preheat oven to 450 degrees, with rack in upper third
- 8 bone-in, skin-on chicken thighs
- Coarse salt and ground pepper
- 1 cup thawed orange juice concentrate
- 1 cup ketchup
- 2 tablespoons light-brown sugar
- 4 teaspoons white-wine vinegar
- 4 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 8 bone-in, skin-on chicken thighs
- Coarse salt and ground pepper
- 1 cup thawed orange juice concentrate
- 1 cup ketchup
- 2 tablespoons light-brown sugar
- 4 teaspoons white-wine vinegar
- 4 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
Chicken with Artichokes and Angel Hair
By Margannl
Directions Set a large pot of salted water to boil
- Coarse salt and ground pepper
- 1/4 cup all-purpose flour
- 8 thin chicken cutlets (about 1 1/2 pounds total)
- 2 tablespoons olive oil
- 1 cup reduced-sodium chicken broth
- 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
- 2 tablespoons rinsed and drained capers
- 2 tablespoons butter
- 8 ounces angel-hair pasta
- 1/2 cup parsley leaves