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Recipes
Red Curry Mussels
By tammy1365
You'll fall in love with this Red Curry Mussels recipe, unique, flavorful and mmm-mm good!
- 13.5 ounce can coconut milk
- 1 cup canned crushed tomatoes
- 1/2 cup dry white wine
- 1 tablespoon Thai red curry paste
- 1/4 cup chopped fresh basil, divided
- 1/2 medium red onion, thinly sliced
- 1 carrot, peeled, julienned
- 1 celery stalk, thinly sliced on a diagonal
- Kosher salt and freshly ground black pepper
- 2 pounds mussels, scrubbed, debearded
- 2 tablespoon chopped fresh flat-leaf parsley
- Toasted country-style bread, for serving
Turkey Meatballs in Paprika Tomato Sauce
By tammy1365
In a large skillet, heat the olive oil over medium heat
- 3 tablespoons extra virgin olive oil
- 2 onions, finely chopped
- 2 ribs celery, finely chopped
- 2 cloves garlic, finely chopped
- 1 14 1/2 ounce can diced fire-roasted tomatoes
- 1 12 ounce jar roasted red peppers, drained
- 2 tablespoons paprika
- Salt and pepper
- 1/2 cup unseasoned bread crumbs
- 1 egg, beaten
- 1 1/2 pounds ground dark meat turkey
Charred Eggplant and Tahini Spread
By tammy1365
Preheat oven to 475°. Place eggplant on a baking sheet and toss with ¼ cup oil; season with salt and pepper
- 1 large eggplant, cut lengthwise into quarters
- 1/4 olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1 clove garlic finely grated
- 1 t finely grated lemon zest
- 1 T fresh lemon juice
- 1 T tahini (sesame seed paste)
- 3/4 t ground cumin
- Toasted sesame seeds
"Mozzarella"
By tammy1365
vegan, non-dairy
- 1/4 C. raw cashews (soaked in water for several hours and then drained IF you don’t have a high powered blender)
- 1 C. hot water
- 2 T. + 1 t. tapioca starch
- 1 T. extra virgin olive oil (optional)
- 1 small garlic clove, minced
- 3/4 t. sea salt
- 1 t. fresh lemon juice
Salmon with Apricots, Yogurt & Pistachio Sauce
By tammy1365
Sprinkle the salmon with the parsley, 1 tbsp
- 6 5 - 6 ounces skin-on salmon fillets
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon plus 2 tsp. fresh thyme leaves
- 1 tablespoon plus 1 tsp. grated orange zest
- 1 cup shelled, raw, unsalted pistachios
- 3/4 cup EVOO
- 1 small clove garlic, peeled
- 1 tablespoon plus 1 cups fresh orange juice
- 2 tablespoons fresh lemon juice
- 1/4 cup sugar
- 2 tablespoons honey
- 1 star anise pod
- 9 small fresh apricots, halved and pitted or 18 canned apricot halves
- Cooked couscous, for serving
- 1/2 cup plain Greek yogurt
Green Lentil Spread
By tammy1365
Preheat oven to 375°. Cut top 1/2" off head of garlic; place on sheet of foil and drizzle with 1/2 Tbsp
- 1 head of garlic
- 1 T plus 1/2 cup extra-virgin olive oil, divided
- 1/2 c chopped onion
- 1/4 c chopped celery
- 2 T finely chopped peeled carrot
- thyme
- rosemary
- bay leaf
- Kosher salt and freshly ground black pepper
- 1 c French green lentils or brown lentils (8 ounces), rinsed
- 1/2 c dry white wine
- 2 c (about) low-salt chicken broth
- 2 T (or more) fresh lemon juice
Sausage and Butternut Squash Skillet Supper
By tammy1365
In a large skillet with a lid, heat the olive oil, two turns of the pan, over medium-high
- 2 tablespoons olive oil
- 2 pounds good-quality fresh Italian sweet sausage, casings removed
- A fat handful sage: 2 tablespoons finely chopped and 2 tablespoons coarsely chopped
- 1 teaspoon fennel seed
- 1/4 teaspoon ground cloves or ground allspice
- Coarsely ground black pepper
- 1 1/2 pounds butternut, cheese or red kuri squash, peeled, seeded and cut into 1-inch cubes
- 1 large onion, chopped
- 4 cloves garlic, sliced
- 1 small fresh Fresno or red jalapeño chile pepper, finely chopped or 1 teaspoon crushed red pepper
- 1/4 teaspoon freshly grated nutmeg
- Salt
- 1/2 cup chicken stock
Skinny Beef & Broccoli Noodles
By tammy1365
In a large pot of salted boiling water, cook noodles according to package directions until al dente
- 1 lb. wide rice noodles or udon noodles
- 1/3 c. low-sodium soy sauce
- 3 cloves garlic, minced
- Juice of 2 limes
- 1 tbsp. Sriracha hot sauce
- 1 tsp. honey
- 3 tbsp. sesame oil
- 1 tbsp. cornstarch
- 3/4 lb. flank steak, thinly sliced against the grain
- 1 large head broccoli, cut into florets
- 8 oz. baby bella mushrooms, sliced
- Lime wedges, for serving
Fish with Moroccan Chermoula Sauce and Zucchini Couscous
By tammy1365
Awaken the flavor of fish with this mix of Moroccan spices
- Four 7-8-ounce fish steaks, such as halibut or another firm whitefish
- Old Bay Seasoning
- 1/4 cup extra virgin olive oil (EVOO), plus more for drizzling
- 1 fresh red chile, finely chopped
- 2 large cloves garlic, finely chopped
- 1/4 cup each chopped fresh mint, cilantro and flat-leaf parsley
- 1 1/2 teaspoons sweet smoked paprika (about 1/2 palmful)
- 1 teaspoon ground cumin (about 1/3 palmful)
- 1 teaspoon ground coriander (about 1/3 palmful)
- Salt and pepper
- Juice of 1 lemon or lime, plus 1 teaspoon grated peel
- 2 tablespoons butter
- 1 small zucchini, chopped
- 1 1/2 cups chicken stock
- 1 1/2 cups couscous
Cheese and Chili Arepas with Eggs and Chorizo
By tammy1365
Rachael Ray
- 1 cup fine cornmeal
- Salt
- 1/2 About 1/2 cup shredded cheddar or Jack cheese, a couple of handfuls
- 1 small jalapeo or Fresno chili pepper, seeded and finely chopped
- 1/2 cup milk
- 2 tablespoons butter
- Corn or vegetable oil, for frying
- 1/3 pound chorizo, casing removed and finely chopped
- 4 scallions, finely chopped
- 8 large eggs, beaten
- A small handful of cilantro or parsley, finely chopped