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Recipes
Chile Lime Shrimp Marinade
By tammy1365
Directions Combine the shrimp with the rest of the ingredients
- 1 pound sweet Georgia sustainable white shrimp, peeled and deveined
- 2 tablespoons olive oil
- 5 cloves garlic, smashed and finely chopped
- 1/2 jalapeno pepper, minced
- 1 1/2 tablespoons chopped chives/cilantro/ Italian parsley leaves
- Squeeze of lime juice
- Ground black pepper
Pork Shoulder with Pineapple and Sesame Broccoli
By tammy1365
Preparation Place a roasting pan in oven; preheat to 450°
- 1 1 1/2–2-pound skinless, boneless pork shoulder (Boston butt) or 4 pork blade chops
- Kosher salt
- 1 1-inch piece ginger, peeled, finely grated
- 1 garlic clove, finely grated
- 1 tablespoon plus 2 teaspoons balsamic vinegar
- 1 tablespoon plus 2 teaspoons soy sauce
- 1 1/2 pounds broccoli
- 3 small shallots, thickly sliced
- 2 tablespoons olive oil
- 2 tablespoons sesame seeds
- 1 tablespoon vegetable oil
- 1/2 small pineapple, peeled, cut into 1/2-inch pieces
- 1 tablespoon unsalted butter
Basic Bulgogi
By tammy1365
Combine pear, garlic, soy sauce, gochugaru, ginger, sugar, and sesame oil in a large resealable plastic bag or medi...
- 1/4 pear, grated
- 1 garlic clove, grated
- 2 tablespoons soy sauce
- 1 tablespoon gochugaru (coarse Korean hot pepper flakes), or 1 teaspoon crushed red pepper flakes
- 1 tablespoon grated peeled ginger
- 1 tablespoon light brown sugar
- 1 tablespoon toasted sesame oil
- 1 pound boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs
- 2 tablespoons vegetable oil, divided
- Kosher salt
- Sliced scallions (for serving)
Oatmeal Breakfast Bars
By tammy1365
Great finger food for kids or adults, and especially suitable for anyone with food allergies since there is no whea...
- 2 cups rolled oats, uncooked
- 1 cup oat flour (can be made by pulverising rolled oats in a blender or food processor)
- 1 cup packed currants or 1 cup raisins or 1 cup chopped prunes or 1 cup other dried fruit
- 1 cup apple juice or 1 cup orange juice (you could also use 1/4 cup molasses and 3/4 cup water)
- 1/4 cup white sugar or 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/4 cup sesame seeds or 1/4 cup nuts, pieces
Cracked Farro and Broccoli Salad
By tammy1365
Pulse farro in a food processor until about half of the grains are cracked, about 1 minute
- 1/2 cup semi-pearled farro
- Kosher salt
- 1 large egg yolk
- 3 drained oil-packed anchovy fillets
- 2 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon Dijon mustard
- 2 garlic cloves, peeled, divided
- 1/4 cup vegetable oil
- 6 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- Freshly ground black pepper
- 1/2 head of broccoli, stem peeled and trimmed, very thinly sliced lengthwise on a mandoline
- 1/2 small red onion, very thinly sliced, rinsed, patted dry
- 1 Persian cucumber, sliced 1/4-inch thick
- 2 Fresno chiles, thinly sliced
- 1/4 cup oil-packed sun-dried tomatoes, chopped
- 1 cup mint leaves
- 5 radishes, thinly sliced
- 2 ounces young Pecorino, shaved
PUMPKIN BREAD - VEGAN
By tammy1365
InstructionsPreheat oven to 350 degrees F
- 2 cups spelt flour, or flour of choice*
- 1 /2 – 3/4 cup coconut, turbinado or organic pure cane sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 heaping teaspoons pumpkin pie spice mix or 1 tsp each cinnamon & ginger and 1/2 tsp each nutmeg & allspice and a pinch of clove
- pinch of mineral salt
- 1 - 2 teaspoons vanilla extract
- 1 /3 cup water or unsweetened almond milk (at room temp)
- 1 /3 cup neutral flavored oil (or coconut oil is liquid state) or applesauce
- 1 can (15 oz) 100% pumpkin puree or 1 1/2 cups fresh pumpkin puree
- small handful pumpkin seeds, for topping (optional)
Pâté Champignon with Cognac and Truffle Oil
By tammy1365
Press the tofu until it is not releasing any more liquid
- • ½ block (7 oz. before pressing) extra-firm water-packed tofu
- • 1 to 2 tsp white or black truffle oil
- (according to intensity of flavor desired)
- • 1 tsp fine sea salt or kosher salt
- • 2 T vegan butter or margarine
- • ½ 1b (8 oz.) cremini mushrooms (baby portabellas), sliced
- • ½ cup chopped shallots or onion
- • ½ cup cognac, brandy or dry white wine (i.e., Pinot Grigio; Sauvignon Blanc)
- • ¼ cup chopped flat-leaf parsley, lightly packed
- • 6 cloves garlic, chopped
- • 1 and ½ tsp fresh thyme leaves or ½ tsp dried thyme
- • 1 tsp dried porcini mushroom powder, optional
- • 2 T organic refined coconut oil
- • ½ to 1 tsp cracked black pepper, or to taste
Smoked Paprika Shredded Pork with Orange Fennel Marmalade Recipe
By tammy1365
Recipe by McCormick
- 1 tablespoon smoked paprika
- 1 1/2 Cinnamon
- 1 1/2 teaspoons salt
- 1 teaspoon Black Pepper
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Coriander, Ground
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoo Cayenne
- 3 pounds pork butt
- 2 tablespoons olive oil
- 11 ounces (1 bag) bite-sized bowl-shaped tortilla chips
- 1 large head fennel, finely chopped, about 2 cups
- 2 cups orange juice
- 1/4 cup firmly packed brown sugar
- 1/4 teaspoon Ginger, ground
- 1 large orange
- 1 tablespoon finely chopped fresh cilantro
- 1 teaspoon salt
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
Garlic Soup with Poached Eggs
By tammy1365
Recipe by Ruth Cousineau
- 1 medium head of garlic, cloves peeled and thinly sliced
- 3 tablespoons olive oil
- 8 (1/2-inch-thick) baguette slices
- 1 quart chicken stock or broth
- 1/2 teaspoon dried hot red pepper flakes
- 4 large eggs
- 1/2 cup packed small fresh cilantro sprigs
- 4 lime wedges