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Recipes
Spinach and Feta Quiche with Quinoa Crust
By tammy1365
1. For the crust, preheat oven to 375°
- CRUST:
- 2 cups cooked quinoa, chilled
- 1/8 teaspoon freshly ground black pepper
- 1 large egg, beaten
- Cooking spray
- FILLING:
- 1 teaspoon canola oil
- 1/2 onion, thinly sliced
- 1 (5-ounce) bag baby spinach
- 1/2 cup 1% low-fat milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 4 large eggs
- 2 large egg whites
- 1.5 ounces feta cheese
Whole Wheat Scones, Vegan
By tammy1365
Preheat the oven to 400F. Mix dry ingredients together, making sure there are no lumps in your baking soda or baki...
- 2 cups whole wheat flour, plus extra for dusting
- 1/4 cup raw/turbinado sugar, plus 2 tablesppons to sprinkle on top
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Earth Balance (other margarines will not work as well)
- 1/4 cup soy or rice milk (unsweetened)
Grey Poupon Herb Roasted Potatoes
By tammy1365
Roasted potatoes with dijon mustard and Italian seasoning
- 5 5 5 tablespoons Grey Poupon Dijon Mustard
- 3 3 3 tablespoons oil
- 1 1 1 clove garlic, chopped
- 1/2 1/2 1/2 teaspoon Italian seasoning
- 2 2 1 1/2 potatoes, cut into chunks (about 1 1/2 inches)
Super Sloppy Joes Recipe
By tammy1365
In a Dutch oven over medium heat, cook the beef, onion, celery and green pepper until meat is no longer pink and th...
- 2 pounds ground beef
- 1/2 cup chopped onion
- 2 celery ribs with leaves, chopped
- 1/4 cup chopped green pepper
- 1-2/3 cups canned crushed tomatoes
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon white vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon steak sauce
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground mustard
- 1/4 teaspoon paprika
- 8 to 10 hamburger or hoagie buns, split
Chicken-Broccoli Mac and Cheese with Bacon
By tammy1365
Ann Taylor Pittman, Cooking Light MAY 2014
- 6 ounces uncooked large or regular elbow macaroni
- 3 cups prechopped broccoli florets
- 3 bacon slices, coarsely chopped
- 12 ounces skinless, boneless chicken breasts, cut into 1/2-inch pieces
- 1 teaspoon kosher salt, divided
- 1 tablespoon minced fresh garlic
- 1/8 teaspoon ground turmeric
- 1 1/4 cups 1% low-fat milk
- 1 cup unsalted chicken stock (such as Swanson)
- 1/4 cup plus 1 teaspoon all-purpose flour
- 5 ounces sharp cheddar cheese, shredded (about 1 1/4 cups)
Thai Shrimp Halibut Curry
By tammy1365
by The Bon Appétit Test Kitchen
- 3 large limes
- 1 tablespoon vegetable oil
- 1 cup chopped shallots
- 1 large red bell pepper, cut into 1/2-to 3/4-inch dice
- 1 1/2 tablespoons minced peeled fresh ginger
- 2 1/2 teaspoons Thai red curry paste (such as Thai Kitchen brand)
- 1 13 1/2- to 14-ounce can unsweetened coconut milk
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 16 to 18 ounces halibut fillets, cut into 1 1/2-inch chunks
- 8 peeled deveined uncooked large shrimp (8 to 10 ounces)
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh basil
Maple Breakfast Sausage Links - Vegan
By tammy1365
Instructions Blend together chickpeas, vegetable stock, maple syrup and soy sauce until there are no large chunks ...
- 1/2 1/2 1/2 cup chickpeas cooked
- 1/2 1/2 1/2 cup vegetable stock
- 2 2 2 tbsp maple syrup
- 2 2 2 tbsp soy sauce
- 1 1 1 cup vital wheat gluten
- 1/3 1/3 1/3 cup nutritional yeast
- 2 2 2 tsp garlic powder
- 1 1 1 tsp sage
- 1 1 1 tsp paprika
- 1 1 1 tsp onion powder
- 1/2 1/2 1/2 tsp fennel seeds
- 1/2 1/2 1/2 tsp thyme leaves
- 1/2 1/2 1/2 tsp red pepper/chili flakes optional*
- 1/4 1/4 1/4 tsp cloves
- pinch pinch of black pepper
Super Thick Coconut Yogurt - Vegan
By tammy1365
This shortcut coconut yogurt is as simple and fresh as it gets! I occasionally buy coconut yogurt from the grocery ...
- 2 cups fresh young Thai coconut meat (or thawed Young Thai Coconut Meat, see headnote)
- 1/2 cup (125 mL) coconut water (or use filtered water in a pinch)
- 1 tablespoon (15 mL) fresh lemon juice (reduce for a less tart flavour)
- 1/4-1/2 teaspoon probiotic powder, optional (you can empty probiotic capsules, if desired)
- Pinch of pink salt or fine grain sea salt
- Sweetener, to taste (I use 1 tablespoon natural cane sugar)
Grilled Ratatouille Boats
By tammy1365
Scoop balls of flesh from the center of the zucchini to create boats (see tip for help); reserve the flesh balls
- 2 zucchini, halved lengthwise
- 3 tablespoons EVOO
- 1 onion, chopped
- 2 cloves garlic, grated
- 1 eggplant, cubed
- 2 tomatoes, chopped
- 1/4 cup chopped parsley
- Salt and pepper
- 1/3 cup shredded mozzarella cheese
Chicken Marbella
By tammy1365
from The Silver Palate Cookbook
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 cup pitted prunes
- 1/2 cup pitted Spanish green olives
- 1/2 cup capers, with a bit of juice
- 6 bay leaves
- 1 head of garlic, peeled and puréed
- 1/2 cup fresh oregano, chopped, or 1/4 cup dried oregano
- 2 teaspoons of salt
- 1/4 teaspoon freshly ground pepper
- 2 chickens, 3 1/2 to 4 pounds each, quartered
- 1 cup dry white wine
- 1 cup brown sugar
- 2 tablespoons finely chopped flat-leaf parsley