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Recipes
Thai Curry Naan Pizza
By tonyglib
Preheat oven to 450F. Place naan on the oven grate and pre-bake 3 to 4 minutes per side until crisp Meanwhile, in ...
- 4 pieces naan bread
- 15 ounces Muir Glen crushed fire-roasted tomatoes
- 1 1/2 tablespoons red curry paste
- 2 teaspoons sriracha
- 1 red pepper
- 2 green onions
- 1 cup shredded mozzarella cheese
- 1/4 cup cashews
- Handful fresh cilantro
- Kosher salt
Grilled Mahi Mahi with Blood Orange Sauce and Salsa
By tonyglib
c.1996, M.S. Milliken & S
- 4 (6 ounce) mahi mahi fillets
- Coarse salt
- 1 tablespoon olive oil
- 4 blood oranges, peeled and sectioned
- 1 bunch cilantro, leaves only, roughly chopped
- 1 Arbol chile
- 1 small red onion, julienned
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon coarse salt
- 1/2 teaspoon cracked black pepper
- 1 cup blood orange juice (about 6 blood oranges)
- 2 shallots, finely chopped
- 1/4 cup red wine vinegar
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- 1/2 cup butter, cut into 1/2 inch cubes
Thai Cucumber Salad
By tonyglib
Combine first 4 ingredients in a large bowl
- 1/3 cup minced shallot
- 1/3 cup sliced green onions $
- 4 medium cucumbers (about 2 1/2 pounds), peeled, halved lengthwise, seeded, and thinly sliced $
- 2 to 4 small hot red chiles, halved lengthwise, seeded, and thinly sliced (about 1 to 2 tablespoons)
- 1/2 cup rice vinegar $
- 2 tablespoons sugar
- 1/2 teaspoon salt $
- 1/4 cup chopped fresh cilantro
West African Peanut Chicken
By tonyglib
1. Heat oil over high heat for 3 to 4 minutes in a deep pot or large heavy skillet
- 1/4 cup peanut oil (or any cooking oil)
- 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 3 medium-size onions, minced or pureed in food processor
- 2 cloves garlic, minced
- 3 cups pureed tomatoes (or 2 cups tomato sauce and 1 cup water)
- 1 cup water
- 1/2 cup peanut butter
- 1 teaspoon cayenne pepper or red pepper flakes (optional)
- 1/2 teaspoon black pepper
- 1 tablespoon salt
- 1 green bell pepper, seeded and diced
- 2 ripe tomatoes, diced
Chipotle Macaroni and Cheese
By tonyglib
Weight Watchers Points per serving: 7 Yield: 6 servings (serving size: about 1 cup) Nutritional Information ...
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained
- 4 cups hot cooked elbow macaroni (about 2 cups uncooked)
- 2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
- 1 cup 1% low-fat cottage cheese
- 1 cup 2% reduced-fat milk
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1 large egg, lightly beaten
- Cooking spray
- 3 tablespoons dry breadcrumbs
Spicy Ethiopian Red Lentil Stew
By tonyglib
Nutritional Information Calories:454 Fat:3
- 2 teaspoons canola oil
- 2 cups chopped red onion
- 1 tablespoon minced peeled fresh ginger
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 1/2 tablespoons Berbere spice
- 3 cups organic vegetable broth
- 1 cup dried small red lentils
- 1/4 teaspoon salt
- 1/4 cup finely chopped fresh cilantro
- 4 cups hot cooked basmati rice
Sweet-Potato Purée with Smoked Paprika
By tonyglib
Preparation Put oven rack in middle position and preheat oven to 400°F
- 3 pounds sweet potatoes
- 1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes and softened
- 1/3 cup heavy cream
- 1/4 teaspoon sweet or hot smoked paprika*
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon cayenne, or to taste
- Available at kalustyans.com
Slow Cooker Italian Beef Sandwiches
By tonyglib
Original recipe makes 5 Servings ; (beef broth adds richness) dry Italian dressing mix Combine water with salt, ...
- 3 cups water or beef broth; (beef broth adds richness)
- 1 teaspoonSalt
- 1 teaspoonBlack Pepper; ground
- 1 teaspoonDried oregano
- 1 teaspoonDried basil
- 1 teaspoonOnion salt
- 1 teaspoonDried parsley
- 1 teaspoonGarlic powder
- 1 Bay leaf
- 2 packagedry Italian dressing mix
- 2 1/2 poundrump roast or chuck roast; (chuck shreds better)
Spicy Korean Pork
By tonyglib
In a large bowl, mix gochujang, vinegar, sugar, soy sauce, garlic, chili flakes, ginger and salt until well combine
- Add your own3 tbsp gochujang (Korean hot pepper paste)
- 1 tsp vinegar
- 1 tbsp palm sugar (substitute brown sugar)
- 3 tbsp soy sauce
- 3 cloves garlic, minced
- 1 tsp chili flakes
- 2 tsp ginger, minced
- pinch of salt
- 1 lb pork cut into small, thin strips
- 1 medium sized onion, thinly sliced
- 1 tbsp oil
- green onion to garnish (optional)
Chipotle Roasted Peanuts
By tonyglib
Makes 4 cups of nuts Recipe from Season 6 of Mexico - One Plate at a Time
- 2 canned chipotle chiles
- 1 tablespoon adobo (tomatoey sauce in the can of chiles)
- 2 tablespoons lime juice
- 2 tablespoons ketchup
- 1/4 cup brown sugar
- 1 scant teaspoon salt
- 4 cups (20 ounces) oil-roasted peanuts