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Recipes
Chicken Diane
By tammy1365
Add a recipe 1. Place chicken between two sheets of waxed paper to pound slightly with mallet
- 4 chicken breasts, pounded to
- 1/4-inch or 8 small
- 1/2 teasp salt
- 2 Tbsp. olive or vegetable oil
- 2 Tablsp butter or margarine
- 3 Tlbsp chopped chives, or green onions
- Juice of 1/2 lime / lemon
- 2 Tlbsp brandy or congnac
- 2 teasp Dijon style mustard
- 1/4 c. chicken bouillon
- 1/8 teasp black pepper
Plant-Based Dinner with Pineapple Glazed "Ham"
By tammy1365
Peaceful Preparation: Combine all of the ingredients except for the glaze in a food processor, process until smo...
- Spices:
- Pineapple Glazed Plant-Based Ham
- 1 Cup Flour (Wheat, Chickpea, Gluten-Free All Purpose Blend, Vital Wheat Gluten..)
- ½ Cup Chickpea Flour
- 3 Tbsp Low Sodium Tamari / Soy Sauce (coconut aminos = soy-free)
- 3 Tbsp Dijon Mustard
- 1 Tbsp Liquid Smoke (opt)
- 2 Tbsp Maple Syrup (or of choice)
- 1 tsp Molassis
- ½ Cup Steamed or Pickled Beets (fresh or canned/jarred)
- Opt: May add 2+ Tbsp Oil or Coconut Butter/Tahini for more “fat”
- 1 tsp ea: Black Pepper, Garlic Powder, Onion Powder
- 2 tsp Paprika (smoked if you have it)
- ¼ tsp Ground Cloves
- ½ tsp Salt
- Glaze:
- 2 Tbsp Coconut Sugar/Muscovado
- 1 Tbsp Maple Syrup or of choice
- ½ Tbsp Dijon Mustard
- 1 Tbsp Beet Juice
- 1 ½ tsp Molassis
- 1 Tbsp Pineapple Juice or Freshly Chopped
Blue Cheese Shortbread Leaves with Cream Cheese-Chutney Roulade
By tammy1365
For shortbread: Blend blue cheese and butter in processor until creamy
- 31/2 ozs crumbled blue cheese (about 1/2 cup)
- 3 tbsps unsalted butter (room temperature)
- 1/2 cup all-purpose flour
- 1/4 cup corn starch
- 1/4 tsp coarse salt
- 1/8 tsp ground black pepper
- 1/3 cup walnuts (finely chopped)
- 8 ozs cream cheese (chilled)
- 2/3 cup chutney (purchased spiced cranberry-apple)
- 1/2 cup sliced green onions (very thinly)
Yogurt-Tahini Sauce
By tammy1365
In a food processor, blend the tahini paste, lemon juice and olive oil until smooth
- 1/4 cup tahini paste, at room temperature
- Juice of half a lemon
- 1 tablespoon extra-virgin olive oil
- 2 cups plain whole-milk yogurt
- 1 teaspoon ground cumin
- 1/2 teaspoon Aleppo pepper or freshly ground black pepper
- Salt
- 1 tablespoon finely chopped parsley, for garnish
Double-Soy Ginger Tofu
By tammy1365
With rice and a salad, or some nice green vegetable, this makes a satisfying dinner
- 2 tablespoon(s) seasoned rice vinegar
- 1 tablespoon(s) minced fresh ginger
- 3 tablespoon(s) fresh orange juice (from half an orange)
- 3 tablespoon(s) soy sauce
- 1 teaspoon(s) sesame oil
- 1 container(s) (14 ounces) extra firm tofu, drained
Beef Stew with Buttered Egg Noodles
By tammy1365
Preheat the oven to 350 degrees
- 2 1/2- 3 pounds beef chuck, trimmed and cut into 1-inch cubes
- Salt and freshly ground pepper
- 1/2 cup all-purpose flour
- 5 tablespoons extra-virgin olive oil
- 5 tablespoons unsalted butter
- 1 yellow onion, coarsely chopped
- 2 garlic cloves, finely chopped
- 1/2 teaspoon dried thyme
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1 fresh or dried bay leaf
- 2 cups beef broth
- 8 ounces egg noodles
Balsamic Chicken with Porcinis
By tammy1365
Soak mushrooms in 1 c. hot water until soft; drain
- 1 ounce dried porcini mushrooms
- 6 large chicken thighs, bone-in and skin on
- Salt and pepper to taste
- 5 garlic cloves, peeled
- all-purpose flour for dredging
- two 1/4" thick slices of slab bacon (see cooks notes)
- 1 tablespoon olive oil
- 1/2 cup fruity red wine
- 1/2 cup beef broth
- 3 tablespoons balsamic
- cornstarch slurry
- 14 oz can diced tomatoes
- fresh parsley
- 1 tablespoon traditional balsamic (read: aged balsamic)
- chopped fresh parsley for garnish
Quick Pork Pho
By tammy1365
Heat a dry large cast-iron skillet over medium-high
- 2 chiles de árbol or 1/2 tsp. crushed red pepper flakes
- 2 garlic cloves, crushed
- 1 cinnamon stick
- 2 star anise pods
- 1 teaspoon fennel seeds
- 1 1” piece ginger, peeled, crushed
- 8 cups low-sodium chicken broth
- 2 tablespoons vegetable oil
- 2 bone-in pork shoulder steaks (about 12 oz. each)
- Kosher salt and freshly ground black pepper
- 8 ounces thin rice stick noodles
- Mung bean sprouts, fresh cilantro leaves with tender stems, thinly sliced scallions, chopped unsalted, roasted peanuts, and lime wedges (for serving)
mu shu wonton cups
By tammy1365
Preparation Preheat oven to 400
- Ingredients
- 24 24 24 wonton wrappers
- 2 2 2 T melted butter
- 4 4 4 T plum sause divided
- 1 1 1 cup pork loin diced
- 5 5 5 T soy sauce divided
- 3 3 1 T chicken broth 1 T sugar
- 1 1 1 T toasted sesame oil
- 2 2 2 t cornstarch
- 2 2t 2t vegetable oil
- 3/4 3/4 3/4 cup carrot shredded
- 3/4 3/4 3/4 cup red bell bepper cut into strips
- 3/4 3/4 3/4 cup scallions sliced
- toasted sesame seeds
Spinach and Artichoke Baked Whole Grain Pasta
By tammy1365
Directions Position the oven rack in center of the oven
- 2 (10-ounce) boxes frozen spinach
- Salt
- 1 pound whole wheat or whole grain penne pasta or macaroni (any short cut pasta)
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, chopped
- 4 cloves garlic, finely chopped or grated
- 1 (10-ounce) box frozen artichoke hearts, defrosted, halved, pat dry
- 1/2 cup dry white wine
- 4 tablespoons butter
- 3 slightly rounded tablespoons flour
- 2 cups milk
- Freshly ground pepper (white & cayenne)
- Freshly grated nutmeg
- 1/4 t thyme, dried
- 5 ounces Gruyere cheese, shredded (about 1 1/2 cups)
- 1 cup shredded Parmigiano-Reggiano cheese
- For protein: add chicken and/or white beans