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Recipes
Spicy Korean-Style Soba Noodles w/Corn, Leeks & Kale
By tammy1365
Bring a large pot of water to a boil for the soba
- 2 large or 3 medium ears corn, shucked
- 3 tbsp. butter
- 2 leeks, white and pale-green parts only, halved lengthwise and thinly sliced
- About 1/3 cup gochujang (Korean hot pepper paste)
- 6 cloves garlic, chopped
- 1-inch piece of fresh ginger, peeled and grated or finely chopped
- 1 bunch lacinato kale or Swiss chard, center stems removed and leaves cut into ribbons
- About 1/4 cup soy sauce or liquid amino
- 2 tbsp. (packed) light brown sugar
- 2 tbsp. rice vinegar
- 4 tsp. toasted sesame oil
- 12 oz. soba (buckwheat noodles)
- 1 English cucumber or 4 small Persian cucumbers, chopped, plus thin slices for serving
- 3 tbsp. toasted sesame seeds
- Gochugaru (Korean-style red pepper), optional, for passing at the table
Braised Chicken with Dates and Moroccan Spices
By tammy1365
by Joanne Weir
- 3 1/2 pounds chicken breast halves, thighs, and drumsticks
- 1 tablespoon all purpose flour
- 1 tablespoon extra-virgin olive oil
- 2 pounds shallots (about 11 large), peeled
- 3 cinnamon sticks
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
- 3 cups low-salt chicken broth
- 5 tablespoons fresh lemon juice, divided
- 12 dates, pitted, halved
- 1/4 cup almonds, toasted, coarsely chopped
- 1/4 cup chopped fresh cilantro
Hummus-Stuffed Chicken Breasts
By tammy1365
Preheat the oven to 350 degrees
- 1 10 ounce box frozen chopped spinach, thawed and wrung out
- 2/3 cup hummus
- 1/4 cup pine nuts, lightly toasted
- 1/4 teaspoon ground nutmeg
- Salt and pepper
- 4 skinless, boneless chicken breasts, butterflied by your butcher and pounded 1/4 inch thick
- 1/2 cup flour
- 2 large eggs
- 1 1/2 cups panko (Japanese bread crumbs)
- 4 tablespoons butter
Spanish Shrimp
By tammy1365
In a large, heavy skillet, heat the olive oil over medium-high heat
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 teaspoon crushed red pepper
- 1 teaspoon sweet smoked paprika
- 1 pound large shrimp, peeled and deveined (tails left on)
- Salt
- 2 tablespoons chopped flat-leaf parsley
- 1 loaf crusty bread, sliced
Baked Samosas with Mint Chutney
By tammy1365
Directions Mint Chutney: Preheat the oven to 425 degrees F
- 1 large russet potato
- Water
- Salt
- 2 bay leaves
- 1 1/2 teaspoons coriander seeds
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon red chili flakes
- 3 ounces boneless, skinless chicken breast
- 1 mango, peeled, pitted and finely diced
- Juice of 1/2 lime
- 5 tablespoons chipotle sauce
- 1/2 teaspoon cumin seeds
- Big handful cilantro leaves, minced
- Salt and freshly ground black pepper
- 2 packages puff pastry, thawed
- 1 egg
- 1 teaspoon water
- 1 cup mint leaves
- 1/2 cup cilantro leaves and soft stems
- 1 tablespoon fresh ginger, chopped
- 1/2 lime, juiced, plus more to taste
- 1/4 About 1/4 cup water
- Salt and freshly ground black pepper
- 1 tablespoon vegetable oil or olive oil
- 1 teaspoon brown mustard seeds
- 1 cup all-purpose flour
- 1/4 cup buttermilk
- 1/4 cup vegetable/ canola oil
- Big pinch salt
- 1/2 teaspoon ajwain seeds, optional
Green Curry Fried Rice
By tammy1365
Preparation1. In a large wok or skillet, heat the oil over medium
- 2 tbsp. coconut oil
- 2 cups shredded cabbage
- 4 carrots, peeled and thinly sliced
- 1 red onion, chopped
- 2 cups cooked basmati rice, cooled
- 1 package (14 oz.) soft tofu, drained
- 1 tbsp. plus 1 tsp. grated peeled fresh ginger
- 1 tbsp. plus 1 tsp. Thai green curry paste
- 2 tbsp. fresh lime juice
- 1 cup toasted unsweetened coconut flakes, for garnish
- 1 /2 cup torn fresh basil, for garnish
Stir-fried Eggplant w/Ginger
By tammy1365
Fried eggplant rounds tossed in a delicious sauce topped with chopped scallions
- 1/4 cups ponzu sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon ginger, finely minced
- 1 1/2 tablespoons toasted sesame oil
- 4 Japanese eggplants (20-ounces), cut in rounds
- 1/3 cup vegetable oil
- 1/4 cup scallions, sliced
Roasted Asparagus w/Mustard Vinaigrette
By tammy1365
Roast asparagus. Blend vinaigrette
- asparagus
- olive oil
- S&P
- olive oil
- thyme
- lemon juice
- Dijon mustard
- whole-grain mustard
Roasted Asparagus with Bread Crumbs and Parm
By tammy1365
Preheat oven to 425 degrees F
- 1 1/2 pounds fresh asparagus, trimmed
- 2 tbsp olive oil
- 1/2 cup breadcrumbs
- 3/4 cup shredded parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Broccoli Cheese Soup - Vegan
By tammy1365
Instructions Coat the bottom of a large pot with olive oil and place it over medium heat
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 medium russet potato, peeled and coarsely chopped
- 1 medium carrot, chopped
- 1/2 cup raw cashews
- 1 cup unflavored soy or almond milk
- 1/4 cup nutritional yeast flakes
- 1/4 cup vinegar based hot sauce
- 3 tablespoons white miso paste
- 4 cups broccoli florets (about 1 large crown)
- 2 tablespoons all-purpose flour (optional)
- Salt and pepper to taste