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Recipes
Roasted Lamb Chops & Potatoes with Rosemary
By tammy1365
1. Position a rack in the upper third of the oven; preheat to 475°
- 1 About 1 1/2 lbs. fingerling potatoes, sliced lengthwise
- 4 About 4 tbsp. olive oil
- 6 –8 sprigs rosemary, leaves stripped from stems and coarsely chopped
- 6 large cloves garlic, crushed
- 2 lemons—1 thinly sliced, 1 zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)
- Salt and pepper
- 8 lamb rib chops (about 1 1/2 lbs. total)
- 1 tbsp. Dijon mustard
- 3 tbsp. capers
- Arugula or watercress, for serving
Turmeric-Roasted Cauliflower with Apricot-Pistachio Rice
By tammy1365
Preparation 1. Preheat the oven to 350°
- 6 6 6 tbsp. olive oil
- 3 3 3 cloves garlic, finely chopped
- 2 2 1 1 1/2 1 (about 1 1/2 tsp.) and 1 thinly sliced
- 1 1 1 tsp. ground turmeric
- 1/2 1/2 1/2 tsp. crushed red pepper
- 1 1 2 head (about 2 lb.) cauliflower, stem trimmed
- 1 1 1 cup chicken stock
- 1 1/2 1 1/2 to cups mixed rice blend, cooked according to package directions
- 1/4 1/4 1/4 cup thinly sliced dried apricots
- 1/4 1/4 1/4 cup pistachios
- 1/4 1/4 1/4 cup chopped fresh mint
Fennel-Rubbed Chicken-etta
By tammy1365
The traditional stuffed pork roast is so delicious but so laborious
- 2 teaspoons fennel seeds
- 1 (3 1/2–4-pound) chicken, halved, or 4 pounds chicken legs (thigh and drumstick)
- Kosher salt, freshly ground pepper
- 8 ounces bacon, finely chopped
- 2 garlic cloves, finely grated
- 1 cup parsley, coarsely chopped
- 1/4 cup olive oil
- 2 teaspoons lemon zest, finely grated
- 1 teaspoon thyme, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- A spice mill or a mortar and pestle
Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette
By tammy1365
by Jeanne Thiel Kelley
- 1/2 cup balsamic vinegar
- 1/2 cup minced shallots
- 1/4 cup extra-virgin olive oil plus more for steaks and grill
- 1/4 teaspoon dried crushed red pepper
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons drained capers
- 2 teaspoons fresh thyme leaves
- 4 3/4-inch-thick grass-fed rib-eye steaks
- 3 garlic cloves, pressed
- 4 teaspoons smoked paprika*
- 2 teaspoons coarse kosher salt
- 1 1/2 teaspoons freshly ground black pepper
Nacho Cheese - Vegan
By tammy1365
Place all ingredients in a blender and process until very smooth
- 1/2 cup rolled oats
- Pin on Pinterest
- I'm dreaming about these Nacho's
- 1/4 cup nutritional yeast
- 2 Tablespoons cornstarch
- 1/2 red bell pepper
- 1/2 teaspoon Chili powder
- 1/2 teaspoon Cumin powder
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 2 cups water
- Favorite salsa to taste
- Pickled jalapeños to taste (optional)
- Salt to taste (after you've added the salsa and jalapeños since they can be pretty salty)
California Roll Pasta Salad with Wasabi Vinaigrette
By tammy1365
Cook, drain and cool noodles
- 14 14 pkg 14 oz pkg rice noodles
- 1/2 1/2 1/2 c rice vinegar
- 1/4 1/4 1/4 c sesame oil
- 2 2 2 T ginger
- 2-3 2-3 2-3 t wasabi paste
- to sugar to taste
- 2 2 2 c mango
- 2 2 2 c sliced cucumber
- 2 2 2 c edamame
- 1 1 1 c julienned carrot
- 3 3 3 T toasted sesame seeds
- 2 2 2 c avacado
- 13 13 13 oz. crab meat
Chicken Pomodoro
By tammy1365
Sautee chicken. Make sauce
- S&P
- flour
- chicken cutlets
- oil
- vodka or white wine
- chix broth
- lemon juice
- chopped tomatoes
- milk slurry
- sliced scallions
Pasta Alla Norma
By tammy1365
Preheat oven to 425 degrees
- 2 small eggplants, diced
- 7 tablespoons EVOO
- 1 pound spaghetti
- 1 red onion
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper
- 1 28 ounce can whole peeled tomatoes, crushed with your hands
- Fresh basil
- 4 ounces ricottta salata, grated
- 1/4 cup grated Grana Padano
Mango Chicken Salad
By tammy1365
Mix vinaigrette. Toss w/veg and top with meat/nuts
- 4 c arugula (2.5 oz)
- 1 mango
- 1 red pepper
- 1 T olive oil
- 1/2 t balsamic
- sea salt
- 2 t honey
- 1 t Dijon
- 4 oz chicken breast
- 1/4 c slivered almonds
General Tso's Chicken
By tammy1365
In a medium bowl, whisk together the egg white, 4 tbsp cornstarch, 1 tsp soy sauce and 1/2 tsp ginger
- 1 egg white
- 5 tablespoons cornstarch
- 1 tablespoon plus 2 1/2 tsp reduced-sodium soy sauce
- 1 teaspoon ground ginger
- 1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
- 1 teaspoon sesame oil
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons rice vinegar
- 3 tablespoons vegetable oil
- 1 bunch scallions, thinly sliced
- 2 cloves garlic, finely chopped
- 1 head steamed broccoli, for serving
- 2 cups cooked brown rice, for serving