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Recipes
Thai Chicken Breasts with Coconut Milk & Lemongrass - Rachael Ray Every Day
By tammy1365
1. Cook the rice according to package directions
- 1 cup jasmine rice
- 1 can (13.5 oz.) unsweetened coconut milk
- 3 tbsp. fish sauce
- 1 lime, juiced (about 2 tbsp.)
- 1 stalk lemongrass, outer layers removed, core finely chopped
- 1 clove garlic, finely chopped
- 4 boneless, skinless chicken breasts (6 oz. each)
- 8 oz. shiitake mushrooms, stemmed and sliced
- 2 scallions, trimmed and cut into 2-inch pieces, plus more sliced scallions for garnish
- Sliced Thai or Serrano chile, for garnish (optional)
Caesar Dressing - Vegan
By tammy1365
Mix in NutriBullet
- 1/2 Cup Vegenaise
- 1 Tbsp Capers
- 2 Tbsp Cider vinegar (a little balsamic is good, too)
- 1 Garlic clove
- 1 Tbsp Dijon mustard
- 1 Tbsp Nutritional yeast
- 1 Tbsp Tamari
- A little water if you need to thin it.
- Salt & pepper to taste
Cavatelli with Artichokes, Olives & Leeks
By tammy1365
Bring a large pot of water to a boil for the pasta
- 1 cup green olives, such as Cerignola
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 box (9 oz.) frozen artichoke hearts, thawed and sliced lengthwise
- 2 leeks, white and light-green parts only, halved lengthwise and thinly sliced
- 2 tablespoons fresh thyme leaves, chopped
- 4 cloves garlic, thinly sliced
- 1 tablespoon lemon zest plus about 1/4 cup juice
- Salt and pepper
- 1/2 cup chicken stock
- 1/2 cup white wine
- 1 pound dried or fresh cavatelli
- 1/3 cup freshly grated Parmigiano-Reggiano (a handful), plus more to pass at the table
- 1/3 cup fresh tarragon (a handful), coarsely chopped
- EVOO, for drizzling
Pumpkin Cheesecake
By tammy1365
1. Preheat the oven to 350 degrees F
- Crust
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 1 tablespoon sugar
- Filling
- 1 c sugar
- 3 8-ounce packages cream cheese, softened
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- Whipped cream
Stuffed Chicken Under a Brick
By tammy1365
A weighted brick encourages flavors to permeate thoughout chicken stuffed with a garlic-infused toasted breadcrumb,...
- 1 1 1 large brick (2 pounds or more), wrapped with foil, or a heavy pan weighted with dried beans
- 6 6 6 tablespoons butter
- 6 6 6 cloves garlic, finely chopped
- 1 1 1 cup regular or whole wheat panko breadcrumbs
- A couple handfuls of toasted hazelnuts
- 2 2 2 cups watercress, upland cress or arugula
- A few grates of nutmeg
- A couple small handfuls of grated Parmigiano Reggiano cheese
- small handful A small handful of thyme (5-6 small sprigs), leaves stripped
- 1 Zest and juice of 1 lemon
- 1/3 1/3 About 1/3 cup extra virgin olive oil (EVOO), plus a couple of tablespoons
- Salt and pepper
- 1 4-pound 1 4-pound to chicken (ask the butcher to remove the backbone)
Tomato Lemon Chicken over Spaghetti Squash
By tammy1365
Healthy and easy, this chicken with spinach, tomatoes and mushrooms tops baked spaghetti squash for a full dinner
- SAUCE:
- 1 spaghetti squash
- 1 tablespoon coconut oil
- Sea salt, to taste
- Black pepper, to taste
- 2 chicken breast, cut into 1-2 inch pieces
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 cups cherry tomatoes, halved
- 8 ounces sliced mushrooms
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 lemon, juiced
- 1 cup chicken broth
- 8 ounces baby spinach
- 1/4 cup grated Parmesan cheese
White Toasts with Minty Mashed Peas & Lamb Chops
By tammy1365
8 medium frenched (bone scraped clean) lamb rib chops, meat pounded to 1/4 inch thick Salt and pepper About 1/4 cup...
- 8 medium frenched (bone scraped clean) lamb rib chops, meat pounded to 1/4 inch thick
- Salt and pepper
- 1/4 About 1/4 cup EVOO
- 3 tbsp. capers, drained and chopped
- 4 cloves garlic, crushed or finely chopped
- 4 anchovy fillets, finely chopped
- 8 leaves fresh sage, sliced
- 1 lemon, zested (1 1/2 tsp.) and juiced (4 tbsp.)
- 2 tbsp. butter
- 2 large shallots or 1 small onion, finely chopped
- 1 lb. shelled fresh peas, or frozen peas, thawed
- 1 cup chicken stock
- 1/2 cup (a fat handful) fresh mint leaves, chopped
- 1/2 cup (a fat handful) grated Pecorino Romano
- 4 slices (1 inch thick) good-quality white bread
Shaved Summer Squash Salad
By tammy1365
Roast almonds and coarsely crush
- 3 T whole almonds
- 1 lb summer squash (a mix of green and yellow)
- 2-1/2 T extra-virgin olive oil
- 2 T fresh lemon juice
- 1 minced garlic clove
- Kosher salt and freshly ground black pepper
- Baby arugula
Creamy Cauliflower Sauce - Vegan
By tammy1365
Instructions Melt butter in a pan over medium heat
- 2 2
- tbsp
- vegan butter
- 1 1
- shallot
- diced
- 8 8
- cloves
- garlic
- diced
- 2 2
- heads
- cauliflower
- cut in florets
- 3 3
- cups
- water
- 3 3
- cups
- vegan chicken broth*
- or veggie broth
- 1 /2
- cup
- non-dairy milk
- unsweetened
- salt & pepper
- to taste
Vegan Bacon
By tammy1365
This is by far the best vegan bacon out there
- 8-10 pieces rice paper
- 2 Tbsp olive oil
- 2 Tbsp nutritional yeast
- 3 Tbsptamari (or soy sauce if you don't have tamari)
- 1/2 Tbsp garlic powder
- 1/4 tsp liquid smoke (you can also sub 1 Tbsp bbq sauce if you do not have access to liquid smoke)
- 1/2 Tbsp maple syrup
- 1/4 tsp ground black pepper
- 1/4 tsp of Hungarian paprika