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Recipes
Whole Wheat Penne with Mushrooms, Kale and Hazelnut Gravy
By tammy1365
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt
- 1 pound whole wheat penne pasta
- Dried porcini mushrooms (a handful)
- 2 cups chicken, vegetable or mushroom broth
- 2 tablespoons extra-virgin olive oil (EVOO)
- 4 portobello mushroom caps, halved and thinly sliced
- 2 shallots, thinly sliced lengthwise
- 3 - 4 cloves garlic, finely chopped
- 1 bunch kale, stemmed and chopped
- Freshly ground pepper
- 1/4 teaspoon grated or ground nutmeg
- 1/2 cup chopped peeled hazelnuts
- parsley
- 2 - 3 sprigs fresh rosemary, leaves finely chopped
- thyme
- cayenne
- paprika, smoked paprika
- almond milk/cornstarch slurry
- Parm
Lemon Chive Noodles
By tammy1365
1 pound whole-wheat fettuccine or pappardelle noodles Bring a large pot of salted water to a boil add the pasta an...
- Salt
- 1 pound whole-wheat fettuccine or pappardelle noodles
- 2 cups chicken stock
- 1 tablespoon extra virgin olive oil (EVOO)
- 2 lemons, zested and sliced
- 1/2 cup tamari sauce
- 1 bunch chives, chopped into 1-inch lengths
- Freshly ground black pepper
- Hot sauce (optional)
Salmon in Lemon Brodetto with Pea Puree
By tammy1365
To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat
- 2 tablespoons olive oil
- 1 shallot, diced
- 2 lemons, juiced
- 1 lemon, zested
- 2 cups chicken broth
- 1 tablespoon chopped fresh mint leaves
- 2 cups frozen peas, thawed (about 10 ounces)
- 1/4 cup fresh mint leaves
- 1 clove garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated Parmesan
- 1/4 cup olive oil
- 4 (4 to 6-ounce) pieces salmon
- Kosher salt
- Freshly ground black pepper
Spicy Garlic Chickpeas
By tammy1365
Cook chickpeas with garlic and chile in oil in a large skillet over medium-high heat until garlic is golden and chi...
- 2 15-oz. cans chickpeas (rinsed)...or 1 lb dried then cooked
- 4 crushed garlic cloves
- 1 chile de árbol, crushed, or 1/2 tsp. crushed red pepper flakes
- 3/4 cup olive oil
- Kosher salt and freshly ground black pepper
Indian Spiced Carrot Soup with Ginger
By tammy1365
by Molly Stevens
- 1 teaspoon coriander seeds
- 1/2 teaspoon yellow mustard seeds
- 3 tablespoons peanut oil
- 1/2 teaspoon curry powder (preferably Madras)
- 1 tablespoon minced peeled fresh ginger
- 2 cups chopped onions
- 1 1/2 pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
- 1 1/2 teaspoons finely grated lime peel
- 5 cups (or more) low-salt chicken broth or vegetable broth
- 2 teaspoons fresh lime juice
- Plain yogurt (for garnish)
Dark Chocolate Crème Brûlée
By tammy1365
Preheat oven to 300°F. Bring cream and half and half to boil in heavy large saucepan
- 2 cups whipping cream
- 2 cups half and half
- 8 ounces semisweet chocolate, finely chopped
- 8 large egg yolks
- 1/3 cup plus 8 tablespoons sugar
Chickpeas in Turmeric & Peanut Butter Curry
By tammy1365
Instructions Blend the onion, ginger, garlic with 2 to 3 tbsp water until smooth
- 1/4 cup chopped onion
- 4 cloves of garlic
- 1 inch knob of ginger
- 1/2 tsp oil
- 1/2 tsp ground cumin
- 1/2 tsp or more ground coriander
- 1/4 tsp cinnamon
- 1/4 tsp cardamom (optional)
- 1/3 tsp or more cayenne
- 1/2 tsp or more turmeric
- 3 tbsp or more peanut butter or almond butter
- 1/2 cup non dairy milk like coconut or almond milk
- 3/4 cup water or broth
- 1/2 red bell pepper, sliced
- 1/2 cup or more sliced carrots
- 1/2 cup or more sliced summer squash or zucchini
- 1 15 oz can chickpeas drained and washed, or 1.5 cups cooked, or use cooked lentils
- 1/2 tsp or more salt
- 1 tsp or more sugar or other sweetener of choice
- 1/2 to 1 tsp lime juice
- 1/4 cup chopped cilantro (or use 2 tbsp thai basil)
- pepper flakes to taste
Onion-Horseradish Dip - Recipe.com
By tammy1365
1. In medium bowl crumble about three-quarters of the blue cheese
- 4 ounces wedge blue cheese
- 1/2 8 ounce carton dairy sour cream
- 1/4 cup whipping cream
- 1/4 of a medium red onion
- 1 clove garlic, minced
- 1/2 - 1 teaspoon prepared horseradish
- Additional chopped red onion (optional)
- see savings Vegetable dippers
Apple Cider–Cooked Farro
By tammy1365
Combine bay leaf, apple cider, and 2 cups water in a medium saucepan; season with salt
- 1 bay leaf
- 2 cups apple cider
- Kosher salt
- 1 cup semi-pearled farro
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- Freshly ground black pepper
- 1/2 small celery root (celeriac), peeled, cut into matchsticks
- 1/2 medium sweet-tart apple, cored, cut into matchsticks
- 1/4 small red onion, thinly sliced
- 1/2 cup fresh parsley leaves with tender stems
- 1/2 cup coarsely chopped black olives
- 1 ounce Pecorino, shaved
Roasted Egyptian Fish
By tammy1365
from Raw Spice Bar
- RawSpiceBar's Egyptian Spices
- 1 -2 (total 2lb) whole bronzini, or other whole white fish, scaled, gutted, gills removed
- 1 cup couscous
- 1 whole lemon
- 1 bunch fresh parsley
- 1 cup halved grape tomatoes
- 1 cup red onions, thinly sliced
- 3 cloves garlic, crushed
- 2 tsp salt
- Salt & pepper to taste