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Recipes
Eggplant Parmesan Rolls with Swiss Chard and Fresh Mint
By tammy1365
by Molly Stevens
- 2 medium eggplants (about 2 1/4 pounds total), trimmed, cut lengthwise into 1/4-inch-thick slices
- Coarse kosher salt
- Extra-virgin olive oil
- 1 1-pound bunch Swiss chard, center ribs removed
- 2 large eggs
- 1 15-ounce container whole-milk ricotta cheese
- 1 1/4 cups finely grated Parmesan cheese, divided
- 2 tablespoons chopped fresh mint
- 3/4 teaspoon freshly ground black pepper
- 1 15- to 16-ounce can tomato sauce
- 1 8-ounce ball fresh water-packed mozzarella,* drained, thinly sliced
Goat Cheese, Pesto & Sun-Dried Tomato Terrine
By tammy1365
Make a Menu Make a Menu Make it Tonight add to recipe box Line the inside of a 2-cup sharply sloping bowl (abou...
- 10 oz. goat cheese
- 1/4 to 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper
- 3 Tbs. basil pesto (homemade or store-bought)
- 5 oil-packed sun-dried tomatoes, drained and finely chopped
- 1/4 cup pine nuts, toasted and coarsely chopped
- Extra-virgin olive oil for drizzling
Lemon Artichoke Pasta
By tammy1365
1 Using Citrus Press, juice lemon to measure 2 tbsp (30 mL); add to Rockcrok® (4-qt
- 1 small lemon
- 12 oz (350 g) uncooked spaghetti, broken in half
- 4 cups (1 L) unsalted chicken stock (see Cook's Tips)
- 1 can (14 oz or 398 mL) quartered artichoke hearts in water
- 1 cup (250 mL) loosely packed fresh parsley
- 1/4 cup (50 mL) olive oil
- 2 1/2 tsp (12 mL) Lemon Pepper Rub
- 4 garlic cloves
- 2 oz (60 g) fresh Parmesan cheese (1/2 cup/125 mL grated)
- 2 medium zucchini
- Salt (optional)
Meatballs - Vegan
By tammy1365
Start by cleaning your mushrooms
- 1 lb Mushrooms
- 2 c Quick-cooking Oats
- 7 oz water
- 3 Tbsp. Olive Oil
- 1 1/2 Tbsp Sweet Paprika
- 1 tsp. Garlic Powder
- 1 1/2 tsp. Salt (I used Pink Himalayan Salt)
- 1/2 tsp Turmeric
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Ground Black Pepper
- 1/4 Cup Dried Oregano
- Pinch of Nutmeg
Almond Aioli
By tammy1365
Preparation Purée almonds, oil, salt, and ½ cup water in a high-powered blender on high speed until thick, light...
- 1/2 cup slivered almonds
- 1/4 cup olive oil
- 1/2 tsp kosher salt
Grilled Eggplant Roulade with Balsamic Glaze
By tammy1365
Aaron McCargo, Jr
- 1 1/2 cups balsamic vinegar
- 1/2 cup pine nuts
- 2 eggplants, cut lengthwise into 1/4-inch slices
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 8 ounces goat cheese
- 2 tablespoons heavy cream
- 1 tablespoon coarse sea salt
- 1 tablespoon cracked black pepper
- 2 tablespoons freshly chopped parsley leaves
- 1/4 cup thin strips roasted red peppers
- 1 cup chiffonade arugula
Honey Balsamic Sheet Pan Chicken
By tammy1365
Serves 4 to 6 DIRECTIONS Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius)
- 1/4 cup balsamic vinegar
- 6 tablespoons honey
- 2 to 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 3/4 teaspoon dried rosemary
- 1/2 teaspoon red chili flakes
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 pounds chicken breasts (4 each), trimmed
- 1 1/2 pounds baby red potatoes, quartered
- 1 pint cherry tomatoes
- 1 pound green beans, trimmed
Chocolate Tart - Vegan
By tammy1365
Chocolate Tart prep: 30 mins / cook: 20 mins / inactive: 2 hours 30 mins / total: 3 hours 20 mins / quantity: 4 ...
- Pastry:
- 200 g plain flour
- 90g dairy free spread
- 2 tblsp coconut sugar
- 2 tblsp raw cacao powder
- 3 – 3 ½ tblsp cold water
- 90 g dairy free spread
- Filling:
- 240 ml coconut milk
- 210g dark chocolate – broken into chunks or roughly chopped
- 130g Meridian Foods Cocoa & Hazelnut Butter
- 210 g dark chocolate – broken into chunks or roughly chopped
- 130 g Meridian Foods Cocoa & Hazelnut Butter
- Optional decoration:
- Few finely chopped hazelnuts
- Melted chocolate
- Pomegranate seeds
Spicy Larb with Cabbage Cups
By tammy1365
Preheat oven to 350°. Toast peanuts on a rimmed baking sheet, tossing halfway through, until skins are slightly da...
- 1/2 1/2 1/2 cup raw skin-on peanuts
- 2 2 2 Tbsp. vegetable oil
- 4 4 4 garlic cloves, crushed
- 1 1 1 lb. ground pork, beef, or lamb
- Kosher salt
- 1 1 1 large shallot, thinly sliced into rings
- 5 5 5 scallions, thinly sliced
- 4 4 4 red or green Thai chiles, thinly sliced
- 1 1 1 lemongrass stalk, bottom third only, tough outer layers removed, thinly sliced
- 2 2 2 Tbsp. fresh lime juice
- 1 1 1 Tbsp. plus 1 tsp. fish sauce
- 1 1 1 cup torn mint leaves
- 1/4 1/4 1/4 head of green cabbage, halved crosswise, leaves separated
- Cooked short-grain rice and lime wedges (for serving)
Crispy Tofu with Maple-Soy Glaze
By tammy1365
Recipe PreparationDrain tofu, then sandwich between several layers of kitchen towels to remove excess liquid
- 1 12-oz. block firm tofu
- ¼ cup low-sodium soy sauce
- 3 Tbsp. pure maple syrup
- 3 Tbsp. unseasoned rice vinegar
- ½ tsp. crushed red pepper flakes
- 1 ½" piece ginger, very thinly sliced
- ½ cup neutral oil, such as canola or grapeseed
- Kimchi, toasted sesame seeds, hijiki, daikon, sliced scallions, and steamed rice (for serving; optional)