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Recipes
No Bake Chocolate Peanut Butter Tarts - Vegan, GF
By tammy1365
Rich no-bake chocolate peanut butter cup tarts made with an almond flour crust, nut butter filling, and luscious ga...
- 1 1/2 cups almond flour
- 1/3 cup unsweetened cacao/cocoa powder
- 3 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 2/3 cup unsweetened peanut or almond butter
- 1 tablespoon maple syrup
- 1/2 tablespoon melted coconut oil
- pinch of sea salt
- 3/4 cup chopped dark or semisweet dairy-free, GF, chocolate
- 1/4 cup canned coconut milk
- 1/2 teaspoon pure vanilla extract
Vegetarian Korma
By tammy1365
Heat the oil in a skillet over medium heat
- 1 1/2 tablespoons vegetable oil
- 1 small onion, diced
- 1 teaspoon minced fresh ginger root
- 4 cloves garlic, minced
- 2 potatoes, cubed
- 4 carrots, cubed
- 1 fresh jalapeno pepper, seeded and sliced
- 3 tablespoons ground unsalted cashews
- 1 (4 ounce) can tomato sauce
- 2 teaspoons salt
- 1 1/2 tablespoons curry powder
- 1 cup frozen green peas
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1 cup heavy cream
- 1 bunch fresh cilantro for garnish
Chipotle Butternut Squash Soup
By tammy1365
In a large saucepan, saute the squash, carrot, onion and cumin in oil for 10 minutes
- 2 cups diced peeled butternut squash
- 1 small carrot, finely chopped
- 1 green onion, sliced
- 1/2 teaspoon ground cumin
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 cups vegetable broth, divided
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 3 ounces cream cheese, cubed
- 1/4 cup minced fresh basil
- 1 chipotle pepper in adobo sauce, chopped
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (11 ounces) Mexicorn, drained
- 2 cups fresh baby spinach
- Fresh sage, optional
Duck Breast a` lOrange
By tammy1365
In a medium saucepan, melt 1 tablespoon butter; add the nuts and toast for 2 minutes
- 1 tablespoon butter
- 1/4 cup chopped hazelnuts or walnuts
- 1 cup rice
- 2 cups chicken broth
- 1 small bunch asparagus, trimmed to 4 inches and sliced 1/2 inch thick on an angle
- 3 scallions, finely chopped
- 1/3 cup finely chopped flat-leaf parsley (a generous handful)
- 2 duck breasts
- Salt and pepper
- 1/3 cup orange marmalade
- 1/4 cup dry sherry
Moroccan Lamb Shanks with Pomegranate
By tammy1365
Preheat oven to 350°. Coarsely grind coriander seeds, cumin seeds, fennel seeds, and red pepper flakes in spice mi...
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon red pepper flakes
- Pinch of saffron (optional)
- Kosher salt, freshly ground black pepper
- 2 lamb shanks (about 2 1/2 pounds)
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 medium red onion, cut into 1-inch wedges
- 2 medium carrots, cut into 2-inch pieces
- 1 large leek, white and light-green parts only, cut into 2-inch pieces
- 1 cinnamon stick
- 8 sprigs thyme
- 1 1/2 cups pomegranate juice
- 1 1/2 cups homemade chicken stock, low-sodium canned, or water
- 1/4 cup pomegranate seeds
- 1/4 cup mint leaves
- Flaky sea salt
- A spice mill or a mortar and pestle
22 Punch
By tammy1365
Ingredients ORANGE-CINNAMON SYRUP : Zest of 2 oranges, removed with a vegetable peeler 1 cup sugar 1 cu...
- Zest of 2 oranges, removed with a vegetable peeler
- 1 cup sugar
- 1 cup water
- 1 cinnamon stick
- Pinch of salt
- 1 ounce aged rum
- 1 ounce tawny port
- 1/2 ounce lemon juice, strained
- 1/2 ounce Orange-Cinnamon Syrup
- 2 ounces chilled Champagne
- 1 edible flower, such as nasturtium, pansy, or nutmeg, for garnish
Potato, Leek and Fennel Gratin - Vegan
By tammy1365
Gratin Grease the interior of a shallow, rectangular baking dish with 1 tablespoon butter or margarine and set asi...
- Gratin
- 2 T non-dairy butter or margarine, plus 1 T for greasing the baking dish
- • 2 and ½ lbs Yukon gold potatoes
- • 2 large leeks, white and light green parts only,
- split lengthwise, rinsed well and chopped into half “moons”
- • 1 large fennel bulb, cored and sliced very thin
- • 2 cloves garlic, minced
- • ½ tsp dried thyme leaves
- • coarse ground black pepper, to taste
- • 2 cups Gruyere Cheese Sauce (see following recipe)
- Cheese Sauce
- • 1 and ¾ cup plain unsweetened soymilk
- • ¼ cup mild vegetable oil
- • ¼ cup tapioca starch
- • ¼ cup mellow white miso paste
- • 2 T nutritional yeast flakes
- • 2 T extra-dry vermouth or dry white wine
- • 2 tsp raw apple cider vinegar
- • ½ tsp kappa carrageenan (available from ModernistPantry.com)
- • ½ tsp fine sea salt or kosher salt
- • ¼ tsp dry ground mustard
- • ¼ tsp ground coriander
Grilled Spareribs with Cherry Cola Glaze
By tammy1365
Recipes & Menus | Recipes Grilled Spareribs with Cherry Cola Glaze Before using the cherry cola, pour it into a ...
- 4 12-ounce cans cherry cola (flat)
- 2 cups cherry jam or preserves
- 2/3 cup Dijon mustard with horseradish
- 3 tablespoons soy sauce
- 2 tablespoons malt vinegar or apple cider vinegar
- 1 tablespoon hot pepper sauce
- 7 1/4 to 7 1/2 pounds well-trimmed pork spareribs
Arugula Salad with Farro, Lentils & Sweet Potatoes
By tammy1365
Preparation 1. Preheat the oven to 425°
- 1 1 to 10 6 (9 to 10 oz.), peeled and cut into 6 wedges
- 4 4 4 tbsp. olive oil
- 1/4 1/4 1/4 cup fresh grapefruit juice
- 2 2 2 tsp. pomegranate molasses
- 1 1 1 tsp. pure maple syrup
- 1/2 1/2 1/2 tsp. smoked paprika (optional)
- 4 4 4 cups arugula
- 1 1 1 cup chopped fresh flat-leaf parsley
- 1 1 1 cup fresh mint leaves
- 1/2 1/2 1/2 cup chopped fresh dill
- 1 1 1/3 cup cooked farro (from 1/3 cup dry)
- 1 1 1/3 cup cooked black or green lentils (from 1/3 cup dry)
- 1/4 1/4 1/4 cup toasted pepitas
Pork Tenderloin with Golden Beets
By tammy1365
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes
- 1/4 cup walnuts
- 3 tablespoons plus 1/2 cup olive oil
- 1 1/2 pounds pork tenderloin
- Kosher salt
- 2 medium onions, coarsely chopped
- 3 medium golden beets, scrubbed, cut into bite-size pieces
- Freshly ground black pepper
- 4 garlic cloves, chopped
- 2 cups sauerkraut, plus 1/2 cup brine
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 4 tablespoons fresh lemon juice, divided
- 1/2 cup finely chopped mint
- 1/2 cup finely chopped parsley
- 1/4 cup finely chopped dried tart apricots