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Recipes
Roman Chicken
By tammy1365
Sautee chicken and remove
- chicken
- olive oil
- onion
- garlic
- roasted red pepper
- tomatoes
- capers
- prosciutto
- kale
- cayenne
- white whine
- chicken stock
- lemon juice
- nutmeg
- thyme
- fresh parsley
- fresh basil, if available
Plum Tart with Goat Cheese and Walnut-Thyme Streusel
By tammy1365
Adding fleur de sel at the end transforms this tart into a delicious cross between a cheese course and dessert
- 1 cup all purpose flour
- 1/2 cup powdered sugar
- 1/2 cup walnuts, about 2 ounces
- 1/4 teaspoon coarse kosher salt
- 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 1 egg yolk
- 1 cup all purpose flour
- 2/3 cup walnuts, about 3 ounces
- 1/3 cup golden brown sugar, packed
- 1/3 cup sugar
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1 teaspoon fresh thyme leaves
- 1/2 cup chilled unsalted butter, cut into 1/2-inch cubes, 1 stick
- 8 ounces soft fresh goat cheese
- 8 ounces whole-milk ricotta cheese
- 3 tablespoons honey
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon sugar
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon coarse kosher salt
- Pinch of freshly ground black pepper
- 4 large plums, halved, pitted, cut into 1/4-inch-thick wedges, about 1 pound
- Fleur de sel*
Asparagus, Pistachio, & Mint Salad with Lemon Vinaigrette
By tammy1365
For vinaigrette: Whisk together zest and juice of 1 lemon, rice wine vinegar, Dijon mustard, honey, salt, and peppe...
- 1 Zest and juice of 1 lemon
- 1 1 1 cup rice wine vinegar
- 2 2 2 teaspoons Dijon mustard
- 3 3 3 teaspoons honey
- 1 1 1 teaspoon fine sea salt
- 1/2 1/2 1/2 teaspoon pepper
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 2 2 2 pounds asparagus
- 3 3 3 cups cooked brown rice
- 1/2 1/2 1/2 cup salted pistachios, shelled
- 1/3 1/3 1/3 cup thinly sliced green onions
- 1 1 1 cup packed fresh mint leaves, finely sliced
Farro Pasta with Mushroom Ragu & Walnuts
By tammy1365
Preparation 1. In a small saucepan, bring the stock, leek, porcini, lemon slices, and bay leaf to a boil
- 3 3 3 cups vegetable stock
- 1 1 1 leek, coarsely chopped, or 1 small onion, halved
- 1/2 1/2 1/2 cup dried porcini mushrooms, crushed up or chopped
- A few slices of lemon
- 1 1 1 bay leaf
- 4 4 4 tbsp. olive oil
- 1 1 1 lb. fresh mushrooms (such as cremini), wiped clean and sliced
- 2 2 2 tbsp. fresh thyme, chopped
- 1 1 1 rib celery with leafy top, finely chopped
- 3 3 3 large shallots, finely chopped
- 4 4 4 cloves garlic, chopped
- Salt and pepper
- 1 1 1 cup white wine
- 1 1 1 lb. farro spaghetti
- 1 1 1 cup walnuts, toasted and chopped
- 1 1 1 cup grated Pecorino Romano
- 1/2 1/2 1/2 cup fresh flat-leaf parsley, finely chopped
Chickpea Spinach Pie
By tammy1365
Chickpea Spinach Pie with Berbere Spice
- 2 vegan puff pastry sheets
- 1 tsp olive oil
- 1 small red onion , thinly sliced or chopped
- 5 cloves of garlic , finely chopped
- 3/4 tsp ground cumin , or 1/2 tsp cumin + 1/2 tsp coriander
- 1 to 2 tsp berbere spice blend , to preference based on heat of the blend. Or use garam masala, shawarma, chili powder blend or just herbs (thyme, oregano, sage)
- 1/4 to 1/2 tsp cayenne or pepper flakes
- a good dash of black pepper
- 15 oz can chickpeas , or 1.5 cups cooked
- 1/2 tsp salt , less or more depending on if the chickpeas are salted
- 5 to 6 oz spinach
- 1 bunch of cilantro chopped, or use more spinach
- 1/2 cup non dairy milk + 1 tbsp flour
Pumpkin Ravioli with Cream Sauce
By tammy1365
Combo of Biltmore Pumpkin soup and lite white sauce
- Biltmore's pumpkin soup recipe, thickened
- wonton wrappers
- Lite white sauce recipe
- toasted walnuts
- fried sage leaves
Hals Cajun Shrimp
By tammy1365
Rinse shrimp in cool water and drain well
- 2 dz large shrimp with heads and shells (about 2 lb.-1 lb to cook)
- 1 tsp red pepper (cayenne)
- 1 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp crushed red pepper
- 1/2 tsp dry thyme leaves
- 1/2 tsp dry rosemary leaves, crushed
- 1/2 tsp dry oregano leaves
- 1 stick plus 5 T unsalted butter
- 1-1/2 t chopped garlic
- 1 t Worcestershire sauce
- 1/2 c. shrimp stock (see below)
- 1/4 c beer at room temperature
- Shrimp Stock (1/2 c)
- 1 quart cool water
- 1 lb rinsed shrimp heads and/or possibly shells
Mario Batali's Spanish-Style Rice with Winter Vegetables - Recipe.com
By tammy1365
1. In small saucepan combine saffron and 1 cup water; bring to boiling
- 1 - 2 teaspoons saffron threads* or Spanish paprika
- 7 - 8 cups vegetable broth (two 32-oz. boxes)
- 2 cups arborio rice or short-grain rice
- 1 medium carrot, coarsely chopped
- 1 medium red sweet pepper, coarsely chopped
- 1 small turnip, peeled and chopped
- 1/2 small acorn squash, peeled, seeded, and cubed
- 4 green onions, thinly sliced
- 1 cup cremini mushrooms, quartered
- 1/2 medium zucchini, chopped
- 5 - 6 tablespoons olive oil
- Fresh thyme leaves
Chicken with Artichoke Pan Sauce
By tammy1365
1. Combine stock and flour in a small bowl, stirring with a whisk; set aside
- 1 cup lower-sodium chicken stock (such as Swanson)
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice, divided
- 1 teaspoon garlic powder
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1/2 cup thinly sliced shallots
- 1 tablespoon chopped fresh rosemary
- 2 ounces pancetta, finely chopped
- 1 tablespoon chopped garlic
- 1/2 cup dry sherry
- 1 cup frozen artichoke hearts, thawed and halved
- 4 teaspoons chopped fresh flat-leaf parsley, divided
- Preparation
Mojo-Marinated Pork
By tammy1365
In a bowl, whisk together all of the ingredients except salt, pepper and the pork
- 3/4 cup extra-virgin olive oil
- 1 cup lightly packed cilantro, finely chopped
- 1 tablespoon finely grated orange zest
- 3/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/4 cup lightly packed mint leaves, finely chopped
- 8 garlic cloves, minced
- 1 tablespoon minced oregano
- 2 teaspoons ground cumin
- Kosher salt
- Pepper
- 3 1/2 pounds boneless pork shoulder, in one piece (also good with ribs and kabobs)