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Recipes
Perfect Black Beans
By SandyC
The night before, soak the black beans in a large pot of water
- 1/2 pound dried black beans
- 1 medium onion, roughly chopped
- 3 fresh garlic cloves, pressed
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon ground cumin
- Pinch red pepper flakes
- 2 teaspoons sugar
- 2 tablespoons white wine vinegar
- Salt and freshly ground black pepper
- Chopped scallions, for garnish
Spanish-Style Chicken with Crispy Chorizo and Chimichurri
By SandyC
Serve with Piquillo Pepper Orzo and Olive Buttered Green Beans alongside
- 2 shallots, coarsely chopped
- 1 1/2 cups flat-leaf parsley leaves
- 8 sprigs thyme, leaves picked from stems
- 8 sprigs marjoram, leaves picked picked from stems
- Zest of 1 lemon
- 1/4 cup sherry vinegar or white wine vinegar
- Salt and ground black pepper
- 1/2 cup EVOO – Extra Virgin Olive Oil, plus additional for drizzling
- 3 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1/2 pound cured Spanish-style chorizo, skins removed and cut in half lengthwise
- 1 whole chicken, skin-on and quartered (2 breasts with wings attached and 2 thighs with legs attached)
Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette
By SandyC
In a decorative bowl or platter, add the spinach or romaine
- 8 cups baby spinach or romaine lettuce
- 1 ripe pear, cut in half
- 1/3 cup pomegranate seeds
- 2 ounces Gorgonzola
- Champagne vinaigrette, recipe follows
- Fresh cracked pepper
- 1 tablespoon honey
- 1/4 cup champagne vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon minced garlic
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
North African Meatballs
By SandyC
To make the North African Sauce: In a large saucepan heat the olive oil over medium heat and saute the onion and ...
- 2 tablespoons olive oil
- 1/2 small onion, diced
- 2 cloves garlic, chopped
- 1 lemon, zested
- 1/2 cup pitted and chopped briny olives
- 1/2 cup white wine
- 1/4 cup chicken stock or broth
- 1 (14-ounce) can crushed or diced tomatoes
- 1 teaspoon light brown sugar
- 1/2 teaspoon dried red pepper flakes
- Pinch ground cinnamon
- Salt and freshly ground black pepper
- 1 egg
- 2 tablespoons tomato paste
- 3 tablespoons finely chopped fresh cilantro leaves
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground cumin
- Pinch ground cinnamon
- 3/4 pound ground beef
- 1/3 cup finely ground rolled oats or fine bread crumbs
- Salt and freshly ground black pepper
- 3 to 4 tablespoons vegetable oil, for cooking
- 4 tablespoons chopped fresh parsley leaves
- Couscous with Dried Dates, recipe follows
- 1 cup water
- 1 cup chicken stock or broth
- 1 tablespoon olive oil
- 1/4 cup finely chopped dried dates
- 1 cup quick-cooking couscous
- Salt and freshly ground black pepper
Potato and bacon au gratin
By SandyC
Preheat the oven to 350° F
- 5 ounces applewood-smoked bacon, diced
- 1 cup chopped onion
- 2 garlic cloves, finely chopped
- 2 cups heavy whipping cream
- 1/2 cup whole milk
- 2 tablespoons finely chopped fresh thyme
- 4 pounds Yukon Gold potatoes, peeled
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups (about 8 ounces) grated Gruyere cheese
Thai Beef with Peppers
By SandyC
Directions Cook the noodles according to the package directions
- 1 package pad Thai rice noodles or linguine
- 1/2 cup low-sodium soy sauce
- 3 tablespoons sherry
- 2 tablespoons cornstarch
- 2 tablespoons packed brown sugar
- 1 tablespoon minced fresh ginger
- 1 teaspoon red chili paste or a few dashes red chili oil
- 2 cloves garlic, minced
- 1 lime, halved
- 1 pound flank steak, sliced very thin against the grain
- 2 tablespoons vegetable oil
- 1 medium yellow onion, sliced
- 1 red bell pepper, cored and sliced into rings
- 1 tablespoon diced fresh jalapeno or 1 teaspoon diced hot pepper
- Fresh basil leaves, for garnish
- Fresh cilantro leaves, for garnish
The Best Green Beans Ever
By SandyC
Directions Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer
- 1 pound green beans
- 2 tablespoons bacon grease (can substitute 2 tablespoons butter)
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 cup chicken broth, plus more if needed
- 1/2 cup chopped red bell pepper
- 1/2 to 1 teaspoon kosher salt (can substitute regular tablesalt, use 1/4 to 1/2 teaspoon)
- Ground black pepper
Shrimp-Stuffed Calamari with Polenta
By SandyC
Prepare the calamari: Rinse the bodies and set aside
- For the Calamari:
- 18 4-inch calamari (about 2 pounds), cleaned, tentacles separated (ask your fishmonger to do this)
- 1/2 pound medium shrimp, peeled and deveined
- 1 large egg
- 1/4 cup sourdough breadcrumbs (about 1 slice, ground)
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/3 cup chopped fresh basil
- Grated zest and juice of 1 lemon
- 2 anchovy fillets, rinsed and chopped
- 3 cloves garlic, minced
- 6 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- For the Sauce:
- 6 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 1/4 cup dry white wine
- 1 28-ounce can plum tomatoes
- 2 or 3 stalks fresh basil, plus chopped leaves for garnish
- For the Polenta:
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1 bay leaf
- 1 cup yellow polenta
- 2 tablespoons unsalted butter, at room temperature
- 3/4 cup grated parmesan cheese, plus more for garnish
Roasted Tomato Caprese
By SandyC
A winter version of everyone's favorite tomato and mozzarella salad
- 4 beefsteak tomatoes, sliced into 4 thick slices
- 3 tablespoons EVOO – Extra Virgin Olive Oil
- Salt and ground black pepper
- 1 ball fresh smoked mozzarella, thinly sliced
- 16 leaves basil
Cranberry Orange Parfait
By SandyC
Add the yogurt to a coffee filter or doubled paper towels lined in a fine sieve
- 2 cups plain yogurt
- 3 tablespoons orange marmalade
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 1 (10-ounce) can whole cranberry sauce
- 2 tablespoons fresh orange juice
- 2 teaspoons orange zest
- 2 tablespoons chopped pecans, toasted