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Recipes
Matar Paneer
By tammy1365
1.Blend the onions, garlic and ginger to a paste
- For the gravy:
- 2 Cups paneer (cubed, deep fried to a light brown)
- 2 cups green peas (shelled)
- 3 -4 Green chillies (slit a little)
- 2 cups onion, chopped
- 1 tsp garlic cloves (ground with onions), peeled
- 1 tsp ginger, chopped
- 1 /2 cup tomato, grated
- 1 /4 cup oil
- 2 tsp cumin seeds
- 2 Bay leaves (tej patta)
- 1 /2 tsp turmeric (haldi)
- 1 tbsp salt
- 1 /2 tsp garam masala
- 1 /2 tsp red pepper, powdered
- 1 tbsp coriander (dhania) seeds, powdered
- 1 tbsp coriander leaves (for garnish), chopped
Braised Lamb with Almonds and Mint
By tammy1365
by Mario Leon
- 2 pounds trimmed lamb shoulder, cut into 1 1/2"-2" cubes
- 1 teaspoon kosher salt plus more for seasoning
- 1/2 teaspoon freshly ground black pepper plus more for seasoning
- 2 tablespoons olive oil
- 2 cups chopped onions
- 6 garlic cloves, chopped
- 3/4 cup dry red wine
- 2 cups canned tomato juice
- 1 cup low-salt chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoons hot Hungarian paprika
- 1 medium carrot, chopped (about 3/4 cup)
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons frozen peas, defrosted and warmed in microwave
- 2 tablespoons slivered almonds, toasted
- 1 tablespoon chopped fresh mint
Chicken Tagine with Olives, Cilantro & Lemons
By tammy1365
This Chicken Tagine with Olives, Cilantro & Lemons is the most popular chicken dish in Morocco for good reason, it'
- 4 pounds chicken legs and thighs
- 2 large (or 3 small) lemons, zested and thinly sliced; zest, ends and seeds discarded
- 1 medium yellow onion, quartered and sliced crosswise
- 1 cup pitted Kalamata or black oil-cured olives
- 1 cup roughly chopped cilantro leaves (from about 1 bunch), divided
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 1/2 teaspoon turmeric
- 1/2 teaspoon ground black pepper
- 5 whole cloves, crushed finely
- 2 bay leaves
- 1 cup chicken broth
- 1 cup freshly squeezed orange juice (from 3 to 4 oranges)
Egg Tagliatelle with Saffron, Asparagus & Hot Sausage
By tammy1365
In a small saucepan, bring the stock and saffron to a simmer over medium-high
- 1 1/2 cups chicken stock
- A fat pinch saffron (about 30 threads)
- 2 tablespoons olive oil
- 1 pound bulk hot Italian sausage
- 1 pound asparagus, trimmed and thinly sliced on an angle
- 2 large shallots, quartered and thinly sliced
- 2 tablespoons fresh thyme leaves, chopped
- 4 cloves garlic, chopped
- 1 tablespoon lemon zest
- Salt and pepper
- 1/2 cup dry white wine
- 1 tablespoon butter, at room temperature
- 1 tablespoon flour
- 1 pound egg tagliatelle
- EVOO, for drizzling
- Grated Parmigiano-Reggiano, for passing at the table
Citrus Beet Salad
By tammy1365
Add the beets to a large pot of boiling water; simmer until tender, about 40 minutes
- 4 large beets
- 5 tangerines or clementines, separated into sections
- 1 small red onion, finely chopped
- 1 bunch mint, chopped
- 1 1/2 cups crumbled goat cheese
Chewy Chocolate Chip Cranberry Oatmeal Cookies
By tammy1365
Preheat oven to 350°F. 1) In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth ...
- 1/2 c butter, softened
- 2/3 c light brown sugar
- 1 egg
- 1/2 t vanilla
- 1/2 c flour
- 1/4 c whole wheat flour
- 1/2 t baking soda
- 1/2 t cinnamon
- 1/4 t salt
- 1-1/2 c rolled oats
- 3/4 c dried cranberries
- 3/4 c chocolate chips or chunks
- walnuts, optional (and preferable!)
Ginger-Glazed Shrimp
By tammy1365
In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium-high heat
- 1 1/2 pounds jumbo shrimp, peeled and deveined
- 2 tablespoons ginger preserves
- Juice of 2 limes
- 1/2 cup coarsely chopped cilantro leaves
Margarita Chicken Skewers
By tammy1365
In bowl, toss first 7 ingredients; season
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup olive oil
- 1/4 cup tequila
- 2 tablespoons lime zest plus 4 tbsp. juice
- 2 tablespoons sugar
- 4 cloves garlic, grated
- 2 - 4 teaspoons ancho chile powder
- flaky sea salt
- 12 lime wedges
Nutty Edamame Spread
By tammy1365
Sidney Fry, MS, RD, Cooking Light APRIL 2014
- 2 cups frozen shelled edamame
- 2 garlic cloves, peeled
- 1/2 cup packed fresh basil leaves
- 2 tablespoons pine nuts, toasted
- 2 tablespoons plain 2% reduced-fat Greek yogurt
- 1/4 cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon kosher salt
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon freshly ground black pepper
Potato Soup with Caramelized Onions & Gorgonzola
By tammy1365
Cook/blend soup. Top w/onions & cheese
- 2 T olive oil
- 1 lg leek, green & white chopped
- 2 lbs Yukons
- 4 c chicken broth
- 2 c whole milk
- caramelized onion
- gorgonzola