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Recipes
Fennel-and-Onion Chicken
By tammy1365
In a large skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat
- 1/4 cup extra-virgin olive oil (EVOO)
- 2 pieces skinless, boneless chicken breasts, halved crosswise
- 4 pieces skinless, boneless chicken thighs
- Salt and pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon fennel seeds
- 2 tablespoons flour, plus more for coating
- 1 bulb fennel, thinly sliced, plus a small handful of fennel fronds, chopped
- 1 large onion, thinly sliced
- 2 garlic cloves, crushed
- 3/4- 1 cup dry white wine (eyeball it)
- 3 tablespoons butter
- 3 tablespoons pine nuts, finely chopped
- 1 1/2 cups chicken stock
- 1 tablespoon Worcestershire sauce
- A handful of flat-leaf parsley, chopped
Mulligatawny Soup
By tammy1365
Heat the EVOO in a Dutch oven over medium-high heat and melt the butter into the oil
- 1 tablespoon EVOO
- 4 tablespoons butter
- 4 cloves garlic, grated
- 2 medium onions, chopped
- 1 green apple, peeled and grated
- One 2-inch piece fresh ginger, peeled and grated
- Kosher salt and freshly ground pepper
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon turmeric
- 1 teaspoon ground mustard
- 3 tablespoons all-purpose flour
- 6 cups chicken stock
- 4 cups shredded chicken
- cilantro
- Add: cooked rice
Cheesy Mashed Cauliflower - Rachael Ray
By tammy1365
A great substitution for mashed potatoes - this cheesy combination is delicious! Recipe by Rachael Ray
- 1 1 1 cup chicken broth
- 1 1 head 1 large head cauliflower
- 1/3 1/3 1/3 cup boursin cheese or 1/3 cup other garlic & herb spreadable cheese
- 1/4 1/4 1/4 cup grated parmigiano-reggiano cheese or 1/4 cup romano cheese
- 1/8 1/8 1/8 teaspoon grated nutmeg
- 3 3 3 tablespoons chives, chopped
Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping
By tammy1365
by Lora Zarubin
- 1 1/2 pounds brussels sprouts, trimmed, quartered lengthwise through core
- 1 1 1/2-to 1 3/4-pound head of cauliflower, trimmed, cut into small florets
- 2 3/4 cups heavy whipping cream
- 1/2 cup chopped shallots
- 1 tablespoon chopped fresh sage
- 11/2 tablespoons olive oil
- 1/2 cup plain dry breadcrumbs
- 1/2 cup pine nuts, lightly toasted
- 2 tablespoons chopped fresh Italian parsley
- 3 cups grated Parmesan cheese, divided
Grilled Apples with Bacon, Cheddar and Scallions
By tammy1365
Preheat a grill or grill pan
- 3 large, firm apples, such as gala, cored and sliced crosswise 1/4 inch thick
- Juice of 1 lemon
- 1 pound bacon
- 1 1/2 cups shredded cheddar cheese
- 1 bunch scallions, green parts only, chopped
Cheezy Vegan Spaghetti Squash
By tammy1365
Spaghetti squash is served with a sauce made from the beans and yeast, with broccoli tossed with the spaghetti squa...
- 1 small spaghetti squash
- 2 tablespoons olive oil, divided
- Salt and pepper
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes, optional
- 2 cups broccoli florets
- 1/2 cup vegetable stock
- 1 cup cannellini beans, rinsed, drained, and roughly mashed with a fork
- 1/3 cup nutritional yeast
Ribs, Vegan
By tammy1365
Slice the mushrooms mix all ingredients except for the extra BBQ sauce and marinate the mushrooms for about 30 minu...
- 4 Large Portobello Mushrooms
- 1 TBSP Coconut Amino or Soy Sauce
- 3 TBSP Tomato Based BBQ Sauce + extra for basting
- 1 TSP Pink Sea Salt
- 1/2 TSP Smoked Sea Salt (optional)
- 2 TSP Smoked Paprika
- 1 TSP Granulated Onion
- 1 TSP Granulated Garlic
- 1 1/2 TSP Ground Coriander
- 1 TSP Apple Cider Vinegar
- 2 TBSP Water
- 3-4 TBSP Olive Oil
Swordfish with Mango-Caper Relish
By tammy1365
In a bowl, stir together the mangoes, red onion, lemon juice, basil and capers
- 2 mangoes, finely chopped
- 1 small red onion, finely chopped
- 1/4 cup fresh lemon juice
- 1/4 cup sliced fresh basil
- 2 tablespoons capers, rinsed
- Extra-virgin olive oil, for brushing
- 6 6 ounces 1-inch-thick swordfish steaks
- Salt and pepper
Shrimp in Piri Piri Sauce
By tammy1365
Cook sauce. Add jc and reduce some more
- 3 3 3 T butter
- 3 3 3 T olive oil
- 1 1 1 T garlic
- 1 1 1 T ginger
- 2 2 2 t red pepper flakes
- 2 2 2 t hot sauce
- 1 1 1 t lemon zest
- 1 1 1 t paprika
- 1/2 1/2 1/2 t salt
- 1/4 1/4 1/4 c lemon jc
- 1 1 1 lb shrimp
Kale and Celery Tiger Salad
By tammy1365
by Chef Quealy Watson
- 2 red or green Thai chiles, lightly smashed
- 2 garlic cloves, lightly smashed
- 1/2 cup fresh lime juice
- 1/2 cup fish sauce
- 2 tablespoons palm sugar or light brown sugar
- 1 medium bunch kale, ribs and stems removed, leaves thinly sliced
- 2 celery stalks, thinly sliced on a diagonal
- 1 small bunch scallions, thinly sliced on a diagonal
- 3/4 cup fresh cilantro leaves with tender stems
- 3/4 cup fresh mint leaves
- 1/2 cup fresh Thai or sweet basil leaves
- 1/2 cup sev or unsalted, roasted sunflower seeds and/or pumpkin seeds
- MSG (optional; for serving)
- Chili oil (optional; for serving)