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Recipes
Coconut–Black Bean Soup with Mango
By tammy1365
Preparation 1. Make Big-Batch Tex-Mex Black Beans and portion out 3 cups for this recipe
- 2 scallions, greens and whites separated and sliced
- 2 cloves garlic, chopped
- 1 tbsp. grated fresh ginger
- 1/2 tsp. ground cumin
- 1 tbsp. peanut oil
- 1 can (13.5 to 14 oz.) light coconut milk
- 2 cups vegetable stock
- 3 cups Tex-Mex Black Beans, thawed
- 1 cup chopped mango
White Bean Dip with Pita Chips
By tammy1365
Directions Preheat the oven to 400 degrees F
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 1/3 cup olive oil, plus 4 tablespoons
- 1/4 cup (loosely packed) fresh Italian parsley leaves
- Salt
- Freshly ground black pepper
- 6 pitas
- 1 teaspoon dried oregano
Black Beans, Cuban-Style
By tammy1365
Recipe PreparationBring beans, bay leaf, ¼ cup chopped onion, ¼ cup chopped bell pepper, 1 Tbsp
- 1 pound dried black beans, picked through, rinsed
- 1 bay leaf
- 1 medium onion, finely chopped, divided
- 1 green bell pepper, seeds and ribs removed, finely chopped, divided
- 8 garlic cloves, finely grated, divided
- 5 teaspoons Diamond Crystal or 1 tablespoon Morton kosher salt, plus more
- 1 teaspoon dried Mexican or Italian oregano, divided
- ¼ cup extra-virgin olive oil
- Freshly ground black pepper
- Cilantro leaves with tender stems (for serving; optional)
Country-Fried Cauliflower Steak
By tammy1365
How to Make It Step 1 Trim away outer leaves from cauliflower head
- 1 small cauliflower head (about 1 1/2 pounds)
- 1/2 cup water
- 1 garlic clove, crushed
- 2 Tbsp. cornstarch
- 2 Tbsp. 2% reduced-fat milk
- 1 large egg, lightly beaten
- 1/2 cup all-purpose flour
- 3/4 tsp. garlic powder
- 3/4 tsp. onion powder
- 1/2 tsp. paprika
- 1 1/2 tsp. black pepper, divided
- 3 Tbsp. canola or avocado oil, divided
- 1/2 tsp. kosher salt, divided
- 1/2 cup 2% reduced-fat milk
Cucumber Chickpea Salad
By tammy1365
Combine the chickpeas, cucumber, and mint leaves in a large bowl
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 small cucumber, quartered lengthwise and sliced
- 1/2 c. chopped fresh mint leaves
- 1/4 c. tahini
- Juice from 2 large lemons
- 1 tbsp. extra-virgin olive oil
- 1 tbsp. water (if needed)
- Salt to taste
Cold Sesame Noodle Salad
By tammy1365
Fill a large pot two-thirds full with water
- Kosher salt
- Kosher salt
- Kosher salt
- 1 1 1 Fresno chile
- 1 1 1 Fresno chile
- 1 1 1 Fresno chile
- 4 4 4 Persian cucumbers
- 4 4 4 Persian cucumbers
- 4 4 4 Persian cucumbers
- 4 4 4 scallions
- 4 4 4 scallions
- 4 4 4 scallions
- 3 3 3 limes
- 3 3 3 limes
- 3 3 3 limes
- 1/2 1/2 1/2 cup mild miso
- 1/2 1/2 1/2 cup mild miso
- 1/2 1/2 1/2 cup mild miso
- 4 4 4 tsp. toasted sesame oil
- 4 4 4 tsp. toasted sesame oil
- 4 4 4 tsp. toasted sesame oil
- 4 4 4 tsp. light brown sugar
- 4 4 4 tsp. light brown sugar
- 4 4 4 tsp. light brown sugar
- 1 1 1 large garlic clove
- 1 1 1 large garlic clove
- 1 1 1 large garlic clove
- 1/3 1/3 1/3 cup grapeseed or other neutral oil
- 1/3 1/3 1/3 cup grapeseed or other neutral oil
- 1/3 1/3 1/3 cup grapeseed or other neutral oil
- 1 1 1 lb. spaghetti or thin wheat noodles
- 1 1 1 lb. spaghetti or thin wheat noodles
- 1 1 1 lb. spaghetti or thin wheat noodles
- Toasted sesame seeds (for serving)
- Toasted sesame seeds (for serving)
- Toasted sesame seeds (for serving)
Curried Chicken Salad with Broccoli and Dates
By tammy1365
Heat the oil in a medium skillet over medium heat
- 1 tablespoon vegetable oil
- 1 whole skinless, boneless chicken breast
- Salt and freshly ground pepper
- 3/4 cup broccoli florets
- 1/3 cup mayonnaise
- 1 tablespoon cider vinegar
- 1/2 teaspoon curry powder
- 1/2 Granny Smith apple, chopped
- 3 dates, pitted and finely chopped
- 2 celery ribs, thinly sliced
- 2 pita rounds
Honey-Mustard Sesame Chicken Planks
By tammy1365
Position a rack in the middle of the oven and preheat to 275 degrees
- 1/2 cup yellow or dijon mustard
- 1/2 cup honey
- 3 About 3 tablespoons finely chopped fresh chives
- 1 tablespoon hot sauce
- 2 eggs
- 1 1/2 pounds chicken breast tenders
- Salt and pepper
- 1/2 cup slivered, sliced or blanched whole almonds
- 1 cup panko or plain breadcrumbs
- 1/4 cup sesame seeds
- Vegetable oil, for frying
- Salted red radishes, celery sticks and pickle spears, for serving
Korean Noodles
By tammy1365
Sautee veggies. Add seasoning and cooked noodles
- 1 5 -to-6-ounce package cellophane noodles
- 1/3 cup soy sauce
- 5 tablespoons sesame oil
- 1 clove garlic, minced
- 1/3 cup brown sugar
- 1 1/2 tablespoons apple cider vinegar
- 1 yellow onion, cut into 1/4-inch wedges
- Kosher salt
- 10 ounces shiitake mushrooms, stems removed
- 1 cup shredded carrots (from about 3 carrots)
- 6 cups baby spinach (about 10 ounces)
Steak Diane
By tammy1365
This is an inexpensive take on traditional Steak Diane
- 16 ounces top sirloin steaks, each about 3/4-inch thick
- 2 tablespoons butter
- 3 tablespoons scallions, thinly sliced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 dash salt
- 1 dash fresh ground black pepper
- 2 tablespoons cognac or 2 tablespoons brandy, warmed
- 3 tablespoons scallions, sliced green parts for garnish
- 1 lemon, zest of, grated for garnish