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Recipes
Pan-Fried Crispy Tofu
By tammy1365
Combine corn starch, 2 Tbsp
- 10 Tbsp. cornstarch
- 3 Tbsp. kosher salt
- 3 Tbsp. Chinese five-spice powder
- 8 oz. tofu (firm)
- 4 Tbsp. vegetable oil
- Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2013/08/pan-fried-tofu-that-kids-like.html#ixzz2alOiSHuy
Falafel
By tammy1365
Directions For the Falafel: Drain the chickpeas through a colander then place on a baking sheet lined with paper t...
- 2 cups soaked chickpeas (chickpeas need to be soaked in cold water for at least 18 hours and up to 24 hours), add more water if necessary
- Peanut or vegetable oil, for frying
- 1 tablespoon olive oil
- 3 cloves garlic, chopped
- 1 or 2 serrano chiles, chopped
- 2 green onions (white and green part) finely chopped
- 3 tablespoons chopped fresh parsley leaves
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh cilantro leaves
- 1 tablespoon lemon juice
- 2 teaspoons cumin seeds, toasted and ground
- 3 teaspoons coriander seeds, toasted and ground
- Scant 2 teaspoons baking powder
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 cups thick Greek yogurt
- 3 piquillo or 2 roasted red peppers
- 1 teaspoon smoked sweet Spanish paprika
- 4 cloves garlic, coarsely chopped
- 1 teaspoon grated lemon zest
- Salt and freshly ground black pepper
- 3 cups white beans, cooked, or canned, drained and rinsed
- 6 cloves roasted garlic
- 1 tablespoon harissa
- 2 tablespoons fresh lemon juice
- 3 tablespoons tahini
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 4 vine-ripe tomatoes, diced
- 1 small red onion, halved and thinly sliced
- 2 tablespoons coarsely chopped fresh mint leaves
- Salt and freshly ground black pepper
Cracker Candy
By tammy1365
Preheat oven to 350 degrees Line cookie sheet with foil & spray with non-stick cooking spray
- 1 tube of saltines (~ 40 crackers +)
- 1 cup (2 sticks) butter (either salted or unsalted; do not use margarine)
- 1 cup + 2 Tbsp. firmly packed brown sugar (I prefer light)
- 1 bag chocolate chips (I like semi-sweet)
- 1/2 to 3/4 cup toasted chopped pecans (or toasted chopped almonds)
Montalcino Chicken with Figs and Buttered Gnocchi
By tammy1365
Heat a large, deep skillet over medium-high heat
- 1/4 cup extra-virgin olive oil (EVOO), 4 turns of the pan
- 1/3 pound thick-cut (1/4 inch) pancetta, cut into sticks
- 2 pounds skinless, boneless chicken breasts and thighs, cut into large chunks
- Salt and freshly ground pepper
- All-purpose flour, for dredging
- 1 large onion, thinly sliced
- 4 garlic cloves, crushed
- 14 - 16 dried Mission figs, quartered
- 1/3 bottle Rosso di Montalcino wine (eyeball it)
- 1 1/2- 2 cups chicken broth
- 1/4 cup chopped flat-leaf parsley (a generous handful)
- Zest of 1 lemon
- 1 tablespoon chopped thyme
- 1 12 - 16 ounce package fresh or frozen store-bought gnocchi
- 3 tablespoons unsalted butter
- 1/4 teaspoon freshly grated nutmeg (eyeball it)
- 2 - 3 tablespoons chopped chives (10 chives)
Chicken Cutlets with Spicy White Beans and kale
By tammy1365
1 boneless, skinless chicken breast, halved horizontally (6 oz
- 1 boneless, skinless chicken breast, halved horizontally (6 oz.)1
- 2 Tbsp. all-purpose flour2 Tbsp.
- Kosher salt and black pepper
- 4 Tbsp. olive oil, divided4 Tbsp.
- 3 ⁄4 cup diced onion3⁄4 cup
- 2 tsp. all-purpose flour2 tsp.
- 1 tsp. minced fresh rosemary1 tsp.
- 3 ⁄4 cup low-sodium chicken broth3⁄4 cup
- 1 can cannellini beans, drained and rinsed (15 oz.)1
- 1 cup sliced kale leaves1 cup
- 1 tsp. chili garlic sauce1 tsp.
- 1 Tbsp. chopped fresh parsley1 Tbsp.
Curried New Potato & Pea Soup
By tammy1365
I have made this myself from Cuisine at Home Magazine and enjoyed it
- 2 2 2 tablespoons butter
- 1 1/2 1 1/2 1/2 cups yellow new potatoes, diced
- 1/2 1/2 1/2 cup onion, diced
- 2 2 2 garlic cloves, minced
- 1 1 1 tablespoon all-purpose flour
- 1 1 1 tablespoon curry powder
- 1 1 1 teaspoon garam masala
- 1/8 1/8 1/8 teaspoon crushed red pepper flakes
- 2 2 2 cups chicken broth
- 1 1 1 cup whole milk
- 2 2 2 teaspoons sugar
- 1 1 1 cup peas, frozen
- salt
Chicken Mole
By tammy1365
Toast chiles in a sautee pan; then add broth and simmer, about 30 min
- Toast:
- 5 dried guajillao chiles, stemmed and seeded
- 3 dried pasilla chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 3 c. chicken broth
- Toast:
- 1 corn tortilla
- 1/2 c sliced almonds
- 1/4 c sesame seeds
- 1/2 t each anise seeds, cumin seeds, coriander seeds
- Sauce:
- 8 bone-in skinless thighs
- 2 T oil
- 2 c white onion, chopped
- 4 cloves garlic, chopped
- 1/2 t each cinnamon, allspice
- 1 lb tomatillos, chopped (3 c)
- 1 28 oz can diced tomatoes
- 1 banana
- 1/2 c raisins
- 2 oz bittersweet chocolate bar, chopped
- S&P
- cilantro
- sliced jalapenos
- toasted sesame seeds
Rainbow Chard and Radicchio Sauté
By tammy1365
by Jill Silverman Hough
- 2 pounds rainbow chard (3 to 4 medium bunches)
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons olive oil
- 1 medium onion, cut into 3/4-inch pieces
- 4 garlic cloves, minced
- 1 pound radicchio (about 2 large heads), cored, cut into 1-inch wedges, leaves separated (about 8 cups)
- 2 tablespoons (or more) red wine vinegar
- 3 tablespoons currants (optional)
- 1/4 cup pine nuts, toasted
Bacon, Oatmeal, and Raisin Cookies
By tammy1365
Line 2 baking sheets with parchment paper
- 8 oz sliced bacon, cut into 1/4-inch squares
- 2 c flour
- 1/4 c cornstarch
- 1 t baking powder
- 1 t kosher salt
- 1/2 t baking soda
- 1 c (packed) dark brown sugar
- 2/3 c sugar
- sugar
- 1/2 c (1/2 stick) unsalted butter, room temperature
- 2 large eggs
- 1/2 t vanilla extract
- 1 c old-fashioned oats
- 2/3 c raisins
Orzo Tabouleh
By tammy1365
toss
- cooked orzo
- artichoke hearts
- Kalmata olives
- cucumber
- feta
- yellow pepper
- cherry tomatoes
- fresh parsley, mint
- lemon juice
- olive oil
- dijon
- garlic
- thyme
- S&P