Tammy1365's profile page
Recipes
Sautéed Pork Chops with Sweet Potato, Apples and Mustard Sauce
By tammy1365
by Carla Snyder
- 1/2 cup/120 ml apple cider or juice, plus more if needed
- 1/4 tsp ground cinnamon
- Salt
- 2 boneless, center-cut loin pork chops, about 3/4 in/2 cm thick
- Freshly ground black pepper
- 2 tbsp olive oil
- 1 medium sweet potato, about 1/2 lb/225 g, peeled and very thinly sliced
- 1 Braeburn, Gala, or other sweet-tart apple, cored and thinly sliced
- 1 shallot, minced
- 1 tsp Dijon mustard, smooth or whole-grain (see "it's that easy")
- 2 tsp minced fresh flat-leaf parsley
Green Beans with Hazelnut Butter
By tammy1365
Stir together butter, shallot, zest, lemon juice, salt, and pepper in a small bowl until combined
- 3 tablespoons unsalted butter, softened
- 2 tablespoons finely chopped shallot (1 small)
- 1/2 teaspoon finely grated fresh lemon zest
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/3 cup hazelnuts (1 1/2 oz), toasted , any loose skins rubbed off, and nuts finely chopped
- 1 1/2 lb green beans, trimmed
Slow-Roasted Salmon with Fennel, Citrus, and Chiles
By tammy1365
Cod, halibut, John Dory, or turbot fillets Preheat oven to 275°
- medium fennel bulb, thinly sliced
- blood or navel orange, very thinly sliced, seeds removed
- Meyer or regular lemon, very thinly sliced, seeds removed
- red Fresno chile or jalapeño, with seeds, thinly sliced
- sprigs dill, plus more for serving
- Kosher salt and coarsely ground black pepper
- 2-lb. skinless salmon fillet, preferably center-cut
- olive oil
- Flaky sea salt (such as Maldon)
Herbed Lentils with Rice
By tammy1365
Makes 4-5 main-dish servings There is no need to precook the lentils and the rice for this casserole, so other th...
- 2-1/3 c beef, chicken or veg stock
- 1 c white wine
- 3/4 c lentils
- 3/4 c brown rice
- 1 c carrots
- 1 onion
- 2 T parsley
- 1 clove garlic
- 1/2 t sage
- 1/2 t oregano
- 1/2 t thyme
- 1/4 t pepper
- 1 c Jack or Swiss
Almond-Crusted Salmon with Leek and Lemon Cream
By tammy1365
Melt 2 tablespoons butter in heavy large saucepan over medium-high heat
- 4 tablespoons (1/2 stick) butter
- 2 medium leeks, halved, thinly sliced (white and pale green parts only)
- 3 tablespoons fresh lemon juice
- 1 cup whipping cream
- 1 cup sliced almonds, chopped
- 1/4 cup chopped fresh parsley
- 1 tablespoon grated lemon peel
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup all purpose flour
- 6 6-ounce skinless salmon fillets
- 1 large egg, beaten to blend
- 2 tablespoons olive oil
Cheesy Roasted Cauliflower and Garlicky Farro with Kale and Hazelnuts
By tammy1365
Preheat the oven to 475°
- 4 tablespoons olive oil
- 4 cloves garlic, chopped
- 2 1/2 cups chicken stock or vegetable stock
- 1 cup pearled farro
- Salt and pepper
- 3 cups (packed) baby kale
- Freshly grated or ground nutmeg
- 1/2 cup toasted hazelnuts, chopped
- 1 large head cauliflower, cut into bite-size florets and stem sliced
- 3 tablespoons fresh rosemary, chopped
- 1/2 cup grated Parmigiano-Reggiano
Simply Healthy Cooking
By tammy1365
Sauté mushrooms in butter in a large ovenproof sauté pan over medium-high heat, stirring often
- 1 lb mushrooms
- 2 c red wine
- 1/2 c flour
- pepper
- 1 cut up chicken
- 4 T butter
- 2 T olive oil
- 4 oz pancetta, diced
- 1 med red onion, diced
- 1/2 fennel bulb, diced
- 1 T fresh sage
- 1 T minced garlic
- 2 T balsamic
- 1 lb pappardelle
Light & Lemony Primavera with Asparagus, Zucchini and Herbs
By tammy1365
Bring a large pot of water to boil for the pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 pound mushrooms, thinly sliced
- 1/2 pound asparagus, trimmed and thinly sliced on the diagonal
- 1/2 pound small, firm zucchini, halved lengthwise and sliced on the diagonal
- 2 shallots, quartered and thinly sliced
- 2 cloves garlic, chopped
- 1 tablespoon lemon zest
- Salt and white pepper or black pepper
- 2 tablespoons flour
- 1/3 About 1/3 cup dry white wine
- 1 cup chicken or vegetable stock
- 1/2 cup light cream
- 12 ounces egg tagliatelle or fettuccine
- 1/2 cup frozen peas
- 1/2 lemon, juiced (about 2 tbsp.)
- 1/2 cup tarragon or basil, torn or coarsely chopped
- 1/4 cup (total) finely chopped mint and parsley
Banana Cigars
By tammy1365
With point of wrapper facing you, place 4 banana slices in center
- 8 egg roll wrappers
- 3 bananas, sliced into 1/2-inch rounds
- 3 tablespoons Nutella
- 2 tablespoons melted butter
- 1 tablespoon confectioners sugar
Coconut-Turmeric Relish
By tammy1365
Combine raisins and lemon juice in a small bowl; let sit 15–20 minutes for raisins to plump
- 1/4 1/4 1/4 cup golden raisins
- 1/4 1/4 1/4 cup fresh lemon juice
- 4 4 4 garlic cloves, thinly sliced
- 1/3 1/3 1/3 cup extra-virgin olive oil
- 1/4 1/4 1/4 cup unsweetened coconut flakes
- 1 1 1 Fresno chile, seeds removed, finely chopped
- 1 1/2 1 1/2" 1/2" piece ginger, peeled, finely grated
- 1 1 1 Tbsp. mustard seeds
- 1/2 1/2 1/2 tsp. ground turmeric
- Kosher salt, freshly ground pepper