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Recipes
Little gem, Feta andCcumin Salad
By tammy1365
Preparation Purée 1 3/4 cups feta, yogurt, ground cumin, lemon zest, and garlic in a food processor un...
- Ingredients
- 2 1/4 cups feta, preferably Bulgarian (about 10 ounces), crumbled, divided
- 1 cup plus 3 tablespoons plain whole-milk yogurt
- 1 teaspoon ground cumin
- 1 teaspoon finely grated lemon zest
- 1 small garlic clove, chopped
- Kosher salt and freshly ground black pepper
- 1 teaspoon cumin seeds
- 1 1/2 pounds Little Gem lettuce or hearts of romaine, stemmed and torn by hand
- 2 tablespoons fresh oregano leaves
Blackened Salmon Fillets
By tammy1365
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oreg...
- 2 tablespoons ground paprika
- 1 tablespoon ground cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 4 salmon fillets, skin and bones removed
- 1/2 cup unsalted butter, melted
Steak with Red Wine Sauce
By tammy1365
In a saucepan, heat 1 tablespoon olive oil over medium-high heat
- 1/4 cup extra-virgin olive oil
- 3 shallots, finely chopped
- 3 1/2 cups beef broth
- 1 cup barley
- 1 ounce dried porcini mushrooms
- 2 teaspoons chopped fresh rosemary, plus sprigs for garnish
- Salt and pepper
- 1/4 cup flour
- 3 8 ounces sirloin steaks (about 1/2 inch thick)
- 1 cup red wine
- 4 cups packed baby spinach
- 1/4 cup grated parmesan cheese
Pumpkin Soup with Coconut & Curry
By tammy1365
PreparationBlend: In a blender, puree the first 5 ingredients
- 1 can (15 oz.) pure pumpkin1 can (15 oz.) light coconut milk1 3/4 cups chicken stock3 tbsp. finely chopped shallots1 tbsp. plus 1 1/2 tsp. red curry pastetoasted sesame oil, sliced scallions, and toasted sesame seeds, for serving
Creamy Tortellini
By tammy1365
Toss and heat
- 1 bag of frozen tortellini
- 1 small bag of fresh spinach
- 2 cans of Italian style diced tomatoes
- 1 box or 4 cups or vegetable broth
- 1 block of cream cheese
Corn Salad with Hazelnuts, Pecorino, and Mint
By tammy1365
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes
- 1/2 cup blanched hazelnuts
- 4 ears of corn, husked
- 1 garlic clove, finely grated
- 2 tablespoons fresh orange juice
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon finely grated lemon zest
- Kosher salt
- 2 tablespoons vegetable oil
- 2 ounces Pecorino Toscano, shaved
- 1/4 cup coarsely chopped mint
- 1/4 cup coarsely chopped tarragon
- 1 teaspoon Aleppo-style pepper
Poor Man's "Shrimp" Cocktail
By tammy1365
Recipes & Menus | recipes Poor Man's "Shrimp" Cocktail Chef Kevin Roberts transforms humble cauliflower into a de...
- 1 cup dry crab boil seasoning (such as Zatarain's or Old Bay)
- 1/4 cup kosher salt
- 2 yellow onions, quartered
- 6 garlic cloves
- 3 lemons, halved crosswise
- 2 1-pound heads of cauliflower, cored, trimmed into 2" florets
- Cocktail sauce
Sumac Chicken with Cauliflower and Carrots
By tammy1365
A bright citrus kick is just the thing for cold nights
- 6 tablespoons olive oil, divided
- 1 tablespoon sumac
- 1 1/4 teaspoons kosher salt, divided
- 1 teaspoon light brown sugar
- 1 teaspoon paprika
- 1/4 teaspoon ground red pepper
- 1 pound cauliflower florets
- 2 (6-oz.) pkg. small rainbow carrots, halved lengthwise
- 1 pound bone-in chicken thighs, skinned
- 1 pound skinless drumsticks
- 1 small lemon, halved lengthwise and thinly sliced
- 1 small red onion, cut into 3/4-in. wedges
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1/2 cup chopped fresh cilantro
- 1 tablespoon fresh lemon juice
- 1 small garlic clove
Herbed-Buttermilk Romaine Salad
By tammy1365
Mix dressing; toss with romaine
- Romaine
- 1/2 1/2 1/2 c buttermilk
- 2 2 2 T sour cream
- 2 2 2 T apple cider vinegar
- 1 1 1 T parsley
- 1 1 1 T chives
- salt
- cayenne
Cod Chowder with Bacon, Butternut Squash & Thyme
By tammy1365
In a large pot, cook the bacon over medium-high until crispy, about 3 minutes
- 4 slices thick-cut bacon, chopped
- 1 onion, chopped
- 3 ribs celery, finely chopped
- 2 tablespoons fresh thyme
- 1 small butternut squash - peeled, seeded and diced
- 1 1/2 tablespoons flour
- 3 1/2 cups vegetable stock
- 1/2 cup clam juice
- 1 pound skinless cod fillets, cut into large pieces
- 1/2 cup heavy cream
- A pinch cayenne