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Recipes
Holiday Kale Salad
By tammy1365
BHG
- 2 2
- cups fresh cranberries
- 4 4
- cloves garlic, unpeeled
- 1 1
- tablespoon olive oil
- Salt and ground black pepper
- 1/3 1/3
- cup olive oil
- 2 2
- teaspoons finely shredded lemon peel
- 1/4 1/4
- cup lemon juice
- 4 1/2 4 1/2
- teaspoons Dijon-style mustard
- 4 4
- cups chopped kale
- 2 2
- cups cooked wild rice, cooled
- 1 1
- small bulb fennel, cored and shaved or cut into very thin wedges
- 1 1
- cup chopped walnuts, toasted
- 1/2 1/2
- cup thinly sliced red sweet pepper
- 1/2 1/2
- cup thinly sliced red onion
Chilled Zucchini Soup with Lemon-Cumin Shrimp and Cilantro Cream
By tammy1365
by Jeanne Thiel Kelley
- 1/2 1/2 1/2 cup sour cream
- 2 2 2 tablespoons chopped fresh cilantro
- 1 1 1 small garlic clove, pressed
- 1 1 1 pound peeled cooked medium shrimp
- 2 2 2 tablespoons fresh lemon juice
- 2 2 2 tablespoons extra-virgin olive oil
- 1 1 1 teaspoon cumin seeds
- 1 1 1 teaspoon finely grated lemon peel
- 1 1 1 tablespoon olive oil
- 1 1 2 medium onion, sliced (about 2 cups)
- 2 2 2 garlic cloves, sliced
- 6 6 1 3/4 1/4-inch-thick (about 1 3/4 pounds), cut into 1/4-inch-thick rounds
- 4 4 4 cups low-salt chicken broth
- 2 2 2 tablespoons chopped fresh cilantro plus sprigs for garnish
Romaine, Kale and Green Bean Salad With Coconut Lime-Dressing Recipe
By tammy1365
Bring a large pot of salted water to a boil
- Kosher salt
- 1/4 cup fresh lime juice (from about 2 limes)
- 1/4 cup unsweetened coconut cream, stirred
- 1 1/2 Tbsp. honey
- 1 to 1 1/2 Tbsp. hot sauce
- 1 tsp. Dijon mustard
- 3 Tbsp. grapeseed oil
- 1 Tbsp. extra-virgin olive oil
- 1/2 pound green beans, trimmed and halved crosswise
- 1 head romaine, trimmed and cut into bite-size pieces
- 1 head Tuscan kale, ribs removed, leaves thinly sliced
- 1/2 cup roasted, salted peanuts, roughly chopped, divided
Cranberry Chili Meatballs
By tammy1365
Recipe by bevcooks
- 1 (14 ounce) can jellied cranberry sauce
- 1 (10 ounce) bottle sweet and spicy chili sauce
- 3/4 cup brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon allspice
- 1 (30 ounce) package frozen meatballs, thawed (OR: 2 lb. ground beef, 2 eggs, 1/2 c. crumbs, black pepper, ginger powder, garlic powder, Worcheshire)
- 1/4 cup freshly chopped parsley, for garnish
Nashville Hot Chicken
By tammy1365
Marinate chicken. Coat in flour, panko and hot seasoning
- 1/2 c 1/2 c buttermilk
- 2 T 2 T Tabasco
- whole cut up chicken
- S&P
- 1/2 c 1/2 c flour
- 1/2 c 1/2 c panko
- 1 t 1 t paprikia
- 1 t 1 t chili powder
- 1 t 1 t oregano
- 1 t 1 t basil
- 1 t 1 t onion powder
- 1 t 1 t garlic powder
- 1 t 1 t pepper
- 1/2 t 1/2 t salt
- 1/4 t 1/4 t cayenne
- 2 c 2 c peanut oil
- 1/4 c 1/4 c melted butter
- 1/4 c 1/4 c Tabasco
- 1 T 1 T honey
- 1 t 1 t garlic powder
Whole Roasted Cauliflower with Spiced Lemon-Parsley
By tammy1365
Preheat the oven to 350 degrees
- 3/4 cup EVOO
- 1/3 cup chopped flat-leaf parsley
- 1 large shallot, thinly sliced
- 1 1/2 lemons (preferably Meyer)-1 cut into 1/4-inch-thick rounds, 1/2 juiced (2 tbsp.)
- 2 cloves garlic, chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon hot smoked Spanish paprika (or 1/2 tsp. smoked paprika plus 1/8 tsp. cayenne)
- 1 head cauliflower (2 lbs.), leaves removed and stem trimmed so it sits flat
- 1 teaspoon honey
Chicken & Red Lentil Soup
By tammy1365
1. In a large pot, heat the oil over medium
- 2 tbsp. olive oil
- 1 large red onion, finely chopped
- 5 cloves garlic, finely chopped
- 1-inch piece fresh ginger, peeled and finely chopped
- 1 1/2 cups red lentils
- 6 cups chicken stock
- 2 medium boneless, skinless chicken breasts, quartered (3/4 lb. total)
- 1 cup canned unsweetened coconut milk
- 2 tsp. ground turmeric
- 2 tsp. ground cumin
- 1 tsp. ground allspice
- 3 cups thinly sliced rainbow chard
Brasciole
By tammy1365
Roll, dredge, brown, pressure cook all
- thinly sliced beef
- bread crumbs
- garlic
- parsley
- Parmesan
- pine nuts, toasted, chopped
- currants
- S&P
- prosciutto
- flour
- butter, olive oil
- lg. can tomatoes
- red wine
- Italian seasoning
- paste
Raw Vegan ‘Prosciutto’
By tammy1365
A more healthful and kinder alternative to the traditional "prosciutto and melon" appetizer, this re-creation is pa...
- 1 red bell pepper
- 1/4 of a cantaloupe, 1/4 of a honeydew melon, or 1/2 of a hami melon
- 1/4-1/2 of an avocado
- 1 TB grapeseed oil
- generous pinch (or 2) of smoked sea salt
- 1/4 tsp smoked paprika
Fennel Soup with Almond-Mint Topping
By tammy1365
Tiffany Vickers Davis, Cooking Light MAY 2014
- 5 teaspoons olive oil, divided
- 3 cups sliced fennel bulb
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1/2 teaspoon kosher salt, divided
- 2 1/2 cups water
- 1/2 teaspoon white wine vinegar
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1/2 cup sliced almonds, toasted
- 3 tablespoons small fresh mint leaves
- 1 teaspoon lemon rind strips
- 1 ounce vegetarian Parmesan cheese, finely shredded (about 1/4 cup)