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Recipes
Peshawar Lamb Curry
By tonyglib
In a medium saucepan, heat the oil over low heat and add the cinnamon, cardamom, cloves, and bay leaves
- 4 tbsp sunflower oil or olive oil or ghee
- 1 piece of cinnamon stick
- 5 green cardamom pods
- 5 cloves
- 2 bay leaves
- 1 lb boneless leg of lamb, cut into 1-inch cubes
- 1 large onion, finely chopped
- 2 tsp garlic paste
- 2 tsp ginger paste
- 1 tbsp tomato paste
- 1 tsp ground tumeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 cup thick plain yogurt
- 1/2 tsp chilli poweder
- 2 tsp chickpea flour or cornstarch
- 2/3 cup warm water
- 1 tbsp chopped fresh mint leaves
- Indian bread to serve
Mozzarella Fix - Hungry Girl
By tonyglib
Before creating these cheesy faux fried hunks of heaven, we had totally given up on the whole mozzarella sticks thi...
- 2 light mozzarella sticks (50-60 calories and 2.5g fat per stick)
- 1/4 cup Fiber One bran cereal (original)
- 2 tbsp. fat-free liquid egg substitute
- salt, pepper & Italian seasonings; to taste
- Optional: low-fat marinara sauce (for dipping)
Allegro Baked Onion
By tonyglib
1.Cut ends of each onion to flatten
- 2 large white onions
- 4 tablespoons Allegro Original or Hickory Smoke Marinade
- fresh cracked black pepper
- 1 tablespoon olive oil
Fire-Roasted Tomato Salsa
By tonyglib
Makes about 1 1/2 cups Recipe from Season 7 of Mexico - One Plate at a Time
- 1 to 2 fresh jalapeño chiles
- 3 garlic cloves, unpeeled
- 1 15-ounce can diced tomatoes in juice, preferably fire roasted
- 1/4 cup (loosely packed) chopped fresh cilantro
- 2 tablespoons fresh lime juice
- Salt
Apricot-Sriracha Drumsticks with Green Onions
By tonyglib
Prepare a medium-hot fire in a grill
- 1 cup (10 oz./315 g) apricot jam
- 2 Tbs. sriracha sauce, plus more to taste
- 2 Tbs. rice vinegar
- 1 Tbs. low-sodium soy sauce
- 1 Tbs. Asian fish sauce
- 1 bunch green onions, trimmed
- 8 chicken drumsticks, about 1 1⁄2 lb. (750 g) total
- 2 Tbs. olive oil
- Kosher salt and freshly ground pepper
Fennel And Pork Calzones
By tonyglib
In a saute pan, brown the pork in its own fat, along with the onion and garlic
- 2 pounds ground pork butt
- 1 large onion minced
- 3 garlic cloves minced
- 2 celery ribs minced
- 1 carrot minced
- 1 sweet yellow or red pepper cored, seeded, and diced
- 1 tablespoon fennel seeds
- 1/2 cup tomato sauce
- Fine sea salt to taste
- Coarsely-ground black pepper to taste
- 1 recipe Straight Dough (see recipe)
- 1 egg slightly beaten
- Sesame seeds for sprinkling
Huaraches (Oval Corn Masa Cakes) with Chorizo and Salsa
By tonyglib
Makes 8 huaraches, serving 4 to 8 as a snack, 4 as a light meal Recipe from Season 6 of Mexico - One Plate at
- 1 3/4 cups powdered masa harina for tortillas (such as Maseca brand)
- Salt
- 3/4 cup seasoned cooked black (or other) beans (either canned or homemade)
- 8 ounces (1 cup) Mexican chorizo sausage, removed from the casing
- 1 1/2 About 1 1/2 cups salsa (Red Chile Salsa is great here)
- 2/3 About 2/3 cup grated Mexican garnishing cheese (queso anejo) or other dry grating cheese such as Romano or Parmesan
- 3 radishes, thinly sliced
- 1/2 About 1/2 cup vegetable oil
Flank Steak with Soy Sauce, Ketchup and Sesame Marinade
By tonyglib
Combine all ingredients in a large zip-top plastic bag
- 1 pound flank steak, trimmed
- 3/4 cup low-sodium soy sauce
- 1/4 cup ketchup
- 1/4 cup chopped green onions
- 1 1/2 tbsp dark sesame oil
Thai Chicken Satay
By tonyglib
Satay is one of the best and most common orders at any Thai restaurant
- Chicken Skewers:
- 12 oz. raw boneless skinless lean chicken breast, pounded to 1/2-inch thickness
- 1/8 tsp. curry powder
- 1/8 tsp. salt
- 2 dashes black pepper
- Sauce:
- 1/3 cup plain light soymilk
- 2 tbsp. reduced-fat peanut butter, room temperature
- 1 1/2 tbsp. lite/low-sodium soy sauce
- 1 tsp. granulated sugar
- 1/4 tsp. crushed garlic
- 1/4 tsp. dried minced onion
- 1/8 tsp. cayenne pepper
- 1/4 cup plain fat-free yogurt
The Whole Enchilada Chicken Soup
By tonyglib
PER SERVING (1 cup): 105 calories, 1
- 3 cups fat-free chicken broth
- 1 1/4 cups finely chopped celery
- 1/2 cup diced sweet yellow onion
- 3 cups green enchilada sauce
- One 15-oz. can pure pumpkin
- 10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
- 1 cup frozen white (or yellow) corn
- Optional: dash hot sauce, or more to taste
- Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips