My recipes - Keyingredient

Avocado and Feta Salad

By tammy1365

Add the avocado and drizzle the lemon on the avocado so it doesn’t discolor and turn brown

1 cucumber, cut lengthwise and then into slices
1-1/2 ounces crumbled feta
1 clove of garlic, minced
2 avocados, peeled, pitted, and diced into bite-size chunks
2 teaspoons lemon juice
1/2 bunch cilantro, chopped
1/2 red onion, thinly sliced
2 Roma tomatoes, diced
Drizzle of good olive oil
Salt and pepper to taste

4.9/5 (7 Votes)

Perciatelli with Roasted Tomato and Almond Pesto

By tammy1365

by Tori Ritchie

2 3/4 pounds plum tomatoes, cored, halved, seeded
7 tablespoons extra-virgin olive oil, divided
2 1/2 tablespoons chopped fresh oregano, divided
2 unpeeled large garlic cloves
5 tablespoons whole raw almonds, divided
1/2 teaspoon dried crushed red pepper
1 pound perciatelli, spaghetti, or linguine (whole wheat)
Finely grated Parmesan cheese
Add: legumes for complete protein, kale for extra veg.

4/5 (3 Votes)

Doug's Red Beans and Rice

By tammy1365

Soak beans overnight. Simmer with bouillon

1-1/2 lb red beans, dry
4 beef bouillon cubes
2 onions
3-4 celery stalks
1 green pepper
1 T oregano
1 t garlic
1/2 t black papper
1/2 t white pepper
1/2 t cayenne
1 lb turkey sausage, sliced
Worcestershire sauce
Cajun seasoning
Tabasco sauce
8 c cooked rice (4 c raw)

4.5/5 (10 Votes)

Quinoa with Herbs and Mixed Olives

By tammy1365

In a large saucepan or deep skillet, heat the olive oil over medium heat

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 1/2 cups quinoa, well rinsed
Salt
1/2 cup pitted and thinly sliced black and green olives
1/2 cup pine nuts, toasted
1/3 cup fresh basil leaves, finely chopped
1/3 cup cilantro leaves, finely chopped
1/3 cup flat-leaf parsley leaves, finely chopped

4.8/5 (6 Votes)

Sweet-and-Sour Tuna Steaks

By tammy1365

In a medium skillet, heat 2 tablespoons olive oil over medium heat

3/4 cup extra-virgin olive oil
1 onion, thinly sliced
3/4 cup plus 2 tablespoons red wine vinegar
1 1/2 tablespoons sugar
Salt and pepper
1/4 cup drained capers
1/4 cup raisins, chopped
4 1 1/2 inches thick tuna steaks (about 1-1/2 pounds total)
3 tablespoons flour
4 cups mixed greens

4.8/5 (4 Votes)

Zucchini, Walnut, and Feta Cakes with Cucumber-Yogurt Sauce

By tammy1365

Ivy Manning, Cooking Light MAY 2014

1/2 cup uncooked quinoa
1/4 cup chopped walnuts
4 1/2 cups grated zucchini (about 2 medium)
1/2 teaspoon kosher salt, divided
1/4 cup thinly sliced green onions
3 tablespoons chopped fresh dill
3/4 teaspoon freshly ground black pepper, divided
3 ounces feta cheese, crumbled (about 2/3 cup)
2 large eggs, lightly beaten
2 tablespoons olive oil, divided
1 (6-ounce) container plain nonfat Greek yogurt
1 cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups)
1 garlic clove, minced
4 cups mixed salad greens (about 2 ounces)

4.3/5 (12 Votes)

The Ultimate Beef Wellington

By tammy1365

Directions For the Beef: To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and ...

3 pints (1 1/2 pounds) white button mushrooms
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
2 sprigs fresh thyme, leaves only
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 (3-pound) center cut beef tenderloin ( filet mignon), trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 thin slices prosciutto
6 sprigs of fresh thyme, leaves only
2 tablespoons Dijon mustard
Flour, for rolling out puff pastry
1 pound puff pastry, thawed if using frozen
2 large eggs, lightly beaten
1/2 teaspoon coarse sea salt
Minced chives, for garnish
Green Peppercorn Sauce, recipe follows
Roasted Fingerling Potatoes
Warm Wilted Winter Greens, recipe follows
2 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme, leaves only
1 cup brandy
1 box beef stock
2 cups cream
2 tablespoons grainy mustard
1/2 cup green peppercorns in brine, drained, brine reserved
2 pints fingerling potatoes
2 sprigs fresh rosemary
2 to 3 sprigs fresh sage
3 sprigs fresh thyme
6 cloves garlic, left unpeeled
3 tablespoons extra-virgin olive oil, plus for sheet pan
Salt and pepper
1/4 cup honey
1/2 cup balsamic vinegar
1/2 pint walnuts, for garnish
3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
1 tablespoon grainy mustard
Extra-virgin olive oil
1/2 cup pomegranate seeds, for garnish
Parmesan shavings, for garnish
1 shallot, chopped, for garnish