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Recipes
Roasted Beets and Charred Green Beans
By tammy1365
Ingredients 3 pounds small to medium-size red beets 8 thyme sprigs 5 tablespoons extra-virgin olive oil, d...
- 3 pounds small to medium-size red beets
- 8 thyme sprigs
- 5 tablespoons extra-virgin olive oil, divided
- 2 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 /2 cup plus 2 tablespoon grapeseed oil, divided
- 1 pound haricots verts, trimmed, divided
- 1 /4 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon whole-grain mustard
- 1 tablespoon finely chopped fresh oregano
- 2 teaspoons chopped fresh thyme
- 2 large shallots, thinly sliced on a mandoline
- Roasted hazelnuts, for garnish
- Chopped fresh flat-leaf parsley, for garnish
- How to Make It
- Step 1
- Step 2
- Step 3
- Step 4
Thai Chicken Soup
By tammy1365
Add all to soup; garnish with herbs
- 1 pot chicken soup
- 114 oz can light coconut milk
- 3/4 lb cooked rice noodles
- 2-3 T green Thai curry paste
- 1 thinly sliced jalapeno
- cilantro, basil leaves
Green Beans with Porcini, Pine Nuts and Goat Cheese
By tammy1365
Soak porcini in 1 cup hot water for 30 minutes; strain, reserving liquid
- 1 1`ounce 1`ounce dried porcini mushroom
- 4 4 4 tablespoons extra-virgin olive oil
- 4 4 4 tablespoons diced shallots
- 4 4 4 teaspoons minced garlic
- 3 3 3 teaspoons minced fresh thyme
- 16 16 16 ounces trimmed haricots verts
- 2 2 2 teaspoon minced lemon zest
- 2 2 2 tablespoons lemon juice
- to salt and black pepper to taste
- 2/3 2/3 2/3 cups dried onions
- 4 4 4 tablespoons toasted pine nuts
- 4 4 4 ounces crumbled goat cheese
Halibut with Balsamic Cherry Tomatoes
By tammy1365
1. Heat a large nonstick skillet over medium-high heat
- 1 1/2 tablespoons olive oil, divided
- 4 (6-ounce) halibut fillets, skinned
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 cups cherry tomatoes
- 3 garlic cloves, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh basil
Simply Healthy Cooking
By tammy1365
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- 1 lb mushrooms
- 1 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 bulb fennel, chopped
- 1 T minced garlic
- 1 T fresh sage
- 2 T balsamic
- 1 lb dry pappardelle
Cream Wafers
By tammy1365
Combine the 1 cup butter, cream and sifted flour
- 1 cup butter, softened
- 1/3 cup heavy whipping cream
- 2 cups sifted all-purpose flour
- 1/3 cup granulated sugar for decoration
- 1/2 cup butter, softened
- 1 1/2 cup sifted confectioners' sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Zucchini Carpaccio
By tammy1365
Layer zucchini in overlapping circles; sprinkle with salt and pepper; drizzle with lemon juice and EVOO
- 2 zucchini, sliced crosswise on an angle 1/8 inch thick
- Salt and pepper
- 1 tablespoon fresh lemon juice
- EVOO
- 2 tablespoons pine nuts, toasted
- Wedge parmesan
Brussels Sprouts
By tammy1365
Preheat oven to 350. Coat a 2 quart casserole dish with nonstick spray
- For Crumb Topping:
- 1 1 1 lb Brussels Sprouts, trimmed and quartered
- 3 3 Strips 3 Strips Bacon, diced
- 1 1 1 cup sliced Leeks
- 1 1 1 tsp Flour
- 2 2 T. 2 T.
- Minced Garlic
- 1/2 1/2 1/2 cup Low Sodium Chicken Broth
- 1/2 1/2 1/2 cup Heavy Cream
- 1 1 1 tsp Fresh Lemon Juice
- 1/2 1/2 1/2 cup Grated Gruyere or Swiss Cheese
- 1 1 1 tsp Extra Virgin Olive Oil
- 1 1 1 cup Dry Bread Crumbs
- 1/4 1/4 1/4 cup Chopped Walnuts
- 1/2 1/2 1/2 cup Grated Gruyere or Swiss Cheese
- 2 2 2 tsp Minced Lemon Zest
- Kosher Salt & Black Pepper
Amaretto Icebox Cake
By tammy1365
in the bowl of an electric mixer, whisk together the cream, jam and sugar
- 4 cups (2 pints) heavy cream, chilled
- 1/2 cup apricot jam
- 1/4 cup confectioners' sugar
- 3 tablespoons amaretto
- 2 teaspoons pure vanilla extract
- 1 9 ounce package chocolate wafer cookies, such as Nabisco Famous
- 1/2 cup sliced almonds, toasted
- 1 ounce dark chocolate, grated
Easy Porchetta with Roasted Vegetables
By tammy1365
Sprinkle first 4 ingredients onto cut side of pork; season, roll and tie
- 1 tablespoon orange zest
- 1 tablespoon chopped sage
- 1 clove garlic, grated
- 1 teaspoon chopped rosemary
- 1 pork tenderloin (1 lb.), butterflied
- 3 tablespoons olive oil
- 1 pound parsnips -- peeled, quartered and cut into 2-inch pieces
- 1 pound carrots -- peeled, quartered and cut into 2-inch pieces