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Recipes
Greek Kabobs and Orzo Pilaf with the Works
By SandyC
This Greek-inspired dinner is perfect for any post-holiday dinner!
- For the kabobs:
- 1/2 cup EVOO – Extra Virgin Olive Oil, plus some for drizzling
- 4 large cloves garlic, grated or pasted
- A scant palmful finely chopped fresh or dried oregano leaves
- Juice of 2 lemons
- 1 teaspoon crushed red pepper flakes or 1 fresh chili pepper such as Fresno, seeded and finely chopped
- Salt and pepper
- 2 pounds lean leg of lamb or beef sirloin, cut into bite-size cubes
- 2 large mild peppers (frying or bell), cut into large pieces
- 1 large onion, cut into large pieces
- Fresh bay leaves
- For the pilaf:
- 2 tablespoons butter
- 1/2 cup orzo pasta
- 1 cup long-grain rice
- 2 cups chicken stock
- 1 cup flat-leaf parsley, loosely packed – a couple of generous handfuls
- A handful of fresh dill, about 1/3 cup
- A handful of fresh mint, about 1/3 cup
- 2 cloves garlic, grated or minced
- Juice of 1 lemon
- 1/4 cup EVOO – Extra Virgin Olive Oil
- Salt and pepper
- 1 small bundle Swiss chard, leaves stemmed and chopped
- 4 scallions, whites and greens finely chopped
- 1 cup Greek feta, drained and crumbled
Couscous with Dried Dates
By SandyC
Bring the water, stock, and oil to a boil in a small saucepan over medium heat
- 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
Squashed Crispy Potato Fingers with Grainy Dijon Dipper
By SandyC
Serve these alongside French Onion French Dip Sammies with Roasted Garlic Au Jus
- 2 pounds fingerling potatoes
- Salt
- 3 tablespoons EVOO – Extra Virgin Olive Oil
- Ground black pepper
- 1/3 cup grainy Dijon mustard
- 2/3 cup sour cream
- 1/4 plain breadcrumbs
- 2 tablespoons chopped chives
Slow Cooker Chicken and Noodles
By SandyC
: If you want this to be more of a soup, just add more broth
- 1 bag of wide egg noodles, cooked
- 1 lb carrots, thickly sliced
- 4 celery ribs, diced
- 1 yellow onion, diced
- 1 bay leaf
- Salt and pepper, to taste
- 6 boneless, skinless chicken breasts
- 2-3 cans (4-6 cups) chicken broth
Salmon Cakes
By SandyC
Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat
- 2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
- 1/4 cup chopped onion
- 1 egg
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon sugar
- 1/2 lemon, zested
- 1 (14-ounce) can wild salmon, checked for large bones
- 1 baked or boiled russet potato, peeled, and fluffed with a fork
- 1/4 cup bread crumbs
- 2 tablespoons grated Parmesan
- Freshly ground black pepper
- 1/2 cup vegetable oil
Glazed Carrots
By SandyC
In a small skillet, combine the broth, water, butter, brown sugar, cumin, and 1/2 teaspoon salt and bring to a boil...
- 1/2 cup chicken broth
- 1/2 cup water
- 1 tablespoon unsalted butter
- 1 tablespoon packed light brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, plus more for seasoning
- 3/4 pound carrots, cut on the bias into coins
- 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons minced fresh parsley leaves
- Freshly ground black pepper
Ravioli & Vegetable Soup
By SandyC
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course
- 1 tablespoon extra-virgin olive oil
- 2 cups frozen bell pepper and onion mix, thawed and diced
- 2 cloves garlic, minced
- 1/4 teaspoon crushed crushed red pepper, or to taste (optional)
- 1 28-ounce can crushed tomatoes, preferably fire-roasted
- 1 15-ounce can vegetable broth or reduced-sodium chicken broth
- 1 1/2 cups hot water
- 1 teaspoon dried basil or marjoram
- 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
- 2 cups diced zucchini, (about 2 medium)
- Freshly ground pepper to taste
Roasted Asparagus with Lemon Vinaigrette
By SandyC
Preheat the oven to 400 degrees F
- 3/4 pound fresh asparagus, woody stems removed
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon Dijon mustard
- 1/2 lemon, juiced
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
Whole-Grain Breakfast Porridge
By SandyC
Directions Up to 12 hours before serving, put the rice, oats, barley and farina in a 6-to-10-cup rice cooker
- 1/2 cup red or wild rice
- 1/2 cup steel-cut oats
- 1/4 cup pearl barley or farro
- 1/2 cup farina or wheat cereal
- 1 2 -inch piece orange peel
- 1 cinnamon stick
- 1 to 2 tablespoons packed dark or light brown sugar
- 1/4 teaspoon salt
- 1/4 cup dried fruit (cranberries, cherries, raisins and/or chopped apricots)
- Chopped nuts, maple syrup and/or milk, for serving (optional)
Mushroom Goat Cheese Roulades with Tomato Sauce
By SandyC
Directions Preheat the oven to 350 degrees
- Ingredients for 2 Servings:
- 2 cups mushrooms, stemmed and sliced
- 1/4 cups goat cheese
- 4 lasagna noodles
- 1 shallot, minced
- 4 cups canned, diced tomatoes
- 1 tbs fresh basil, minced
- 1 tsp dried oregano
- 2 cloves galric, minced
- 2 tbs olive oil
- salt and pepper