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Recipes
Oven Roasted Smoked Sausage and Potatoes
By MelanieAnn
Preheat the oven to 400 degrees
- 1 package of smoked sausage, sliced into rounds
- 1 large onion, peeled and chopped
- 5 large potatoes, peeled and chopped into 1/2 inch cubes
- olive oil
- fine sea salt
- freshly ground black pepper
- sweet paprika
- dried thyme
- 1 cup of grated sharp cheddar cheese
Lebanese-Style Red Lentil Soup
By MelanieAnn
Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover...
- 6 cups chicken stock
- 1 pound red lentils
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 large onion, chopped
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 cup chopped cilantro
- 3/4 cup fresh lemon juice
Senate Bean Soup
By MelanieAnn
Makes 12 1-cup servings
- 1 pound dried navy beans (small white beans)
- 12 cups water
- 1 ham bone, 2 pounds smoked pork shanks or 2 pounds smoked pork hocks
- 2 1/2 cups mashed cooked potatoes
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 large onion, chopped (1 cup)
- 2 medium stalks celery, chopped (1 cup)
- 1 clove garlic, finely minced
Filipino Chicken Adobo
By MelanieAnn
Serves 4
- 8 (5- to 7- ounce) bone-in chicken thighs, trimmed
- 1/3 cup soy sauce
- 1 (13 1/2-ounce) can coconut milk
- 3/4 cup cider vinegar
- 8 garlic cloves, peeled
- 4 bay leaves
- 2 teaspoons pepper
- 1 scallion, sliced thin
Lentil Salad with Olives, Mint, and Feta
By MelanieAnn
French green lentils, or Lentilles du Puy, are our preferred choice for this recipe, but it works with any type of ...
- 1 cup lentils, picked over and rinsed
- Salt and pepper
- 6 cups water
- 2 cups low-sodium chicken broth
- 5 garlic cloves, lightly crushed and peeled
- 1 bay leaf
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 1/2 cup coarsely chopped pitted kalamata olives
- 1/2 cup fresh mint leaves, chopped
- 1 large shallot, minced
- 1 ounce feta cheese, crumbled (1/4 cup)
Foolproof Vinaigrette
By MelanieAnn
Why this recipe works: Vinaigrettes often seem a little slipshod—harsh and bristling in one bite, dull and oi...
- 1 tablespoon wine vinegar (see note)
- 1 1/2 teaspoons very finely minced shallot
- 1/2 teaspoon regular or light mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon table salt
- Ground black pepper
- 3 tablespoons extra-virgin olive oil
Fish Tacos
By MelanieAnn
Serves 4
- 1/4 cup reduced-fat sour cream
- 2 tablespoons fresh lime juice
- Course salt and freshly ground pepper
- 1/4 small red cabbage (about 2 1/2 cups)
- 4 scallions, thinly sliced (about 1/2 cup)
- 1 jalapeno chile, halved lengthwise, one half minced
- 2 tablespoons olive oil
- 1 pound tilapia fillets (or other firm white fish) cut into 16 equal strips
- 8 flour tortillas (6-inch)
- 1/2 cup fresh cilantro leaves
Slow-Cooked Salsa
By MelanieAnn
Core tomatoes. Cut a small slit in two tomatoes; insert a garlic clove into each slit
- 10 plum tomatoes
- 2 garlic cloves
- 1 small onion, cut into wedges
- 2 jalapeno peppers
- 1/4 cup cilantro leaves
- 1/2 teaspoon salt, optional
Masoor Dal (Indian Lentil Soup)
By MelanieAnn
For the Dal: Place the rinsed lentils, vegetable stock, tomatoes, and salt in a stock pot
- 1 1/2 cups red lentils, thoroughly rinsed
- 4 cups vegetable stock
- 2 tomatoes, diced
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1-2 green chilies, chopped (use more or less and discard seeds according to heat preference)
- 1 teaspoon chopped fresh ginger
- 1 teaspoon chopped fresh garlic
- 1/2 cup onion, finely chopped
- 1/4 teaspoon asaefoetida (aka hing)
- 2 teaspoons ground coriander
- 1/2 teaspoon turmeric
- Pinch of Kashmiri chile powder (or cayenne pepper)
- Small pinch of cinnamon
- Small pinch of cloves
- Juice of one lime
- Fresh chopped cilantro for serving
- Salt to taste
Garlic & Lemon Chicken with Green Beans & Red Potatoes Recipe from Metabolic Cookbook
By MelanieAnn
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil
- 6 tablespoons olive oil
- 2 lemons, 1 thinly sliced, 1 juiced
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 pound trimmed green beans
- 8 small red potatoes, quartered
- 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)