Tammy1365's profile page
Recipes
Rigatoni with Lamb
By tammy1365
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 pound rigatoni pasta
- 1 1/2 pounds ground lamb
- 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
- 1 teaspoon fennel seed (about 1/3 palmful)
- 1 fresh red chili pepper (such as Fresno, cherry or finger), seeded and finely chopped
- 1 small carrot, grated or finely chopped
- 1 large shallot, finely chopped
- 3-4 cloves garlic, grated or finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano, finely chopped
- 1 teaspoon orange zest
- 1/4 cup tomato paste
- 2 cups chicken stock
- 1/2 cup dry red wine
- Chopped flat leaf parsley, for topping
- Grated Pecorino Romano cheese, for serving
Curried Couscous with Cauliflower
By tammy1365
Add cauliflower, curry and currants to water for couscous; cook til tender
- 1 1 1 box couscous
- 2 2 2 t curry
- 2 2 2 c cauliflower, sm pieces
- dried currants
Snickers Bars - Vegan
By tammy1365
For the base 1 1/2 cup (220g) cashews 1/2 cup (30g) shredded coconut 8 Medjool dates 3 tbsp honey For the ca
- For the base
- 1 1/2 cup (220g) cashews
- 1/2 cup (30g) shredded coconut
- 8 Medjool dates
- 3 tbsp honey
- For the caramel layer
- 8 Medjool dates
- 1/4 (24g) cup PB2 (or 60g smooth peanut butter)
- 2 tbsp unsweetened almond milk
- 1 tbsp honey
- For the topping
- 1/4 cups (35g) peanuts
- 1/2 cup (150g) chocolate chips
Provençal Eggplant-Tomato Gratin
By tammy1365
Ingredients 6 small or medium eggplants (1 1/2 pounds) 4 garlic cloves (1 crushed and 3 thinly sliced, slices...
- 6 small or medium eggplants (1 1/2 pounds)
- 4 garlic cloves (1 crushed and 3 thinly sliced, slices divided)
- 1 /3 cup plus 1 tablespoon extra-virgin olive oil, divided
- 2 medium-size yellow onions, sliced (about 4 cups), divided
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 /4 teaspoon ground coriander
- 1 1/2 teaspoon kosher salt, divided
- 5 medium tomatoes, cored and cut into 6 slices each
- 1 teaspoon freshly ground black pepper
- 6 button mushrooms, sliced
- 1 /3 cup Niçoise olives, pitted and crushed
- 5 fresh bay leaves
- 1 /3 cup fresh basil leaves, torn
- How to Make It
- Step 1
- Preheat oven to 450°F.
- Step 2
- Trim stems from eggplants. If using medium eggplant, cut in half lengthwise. Cut small eggplants or medium eggplant halves into 7 slices each, cutting to, but not through, stem end. (Eggplant should be able to be fanned out without falling apart.)
- Step 3
- Step 4
- Notes
- Baked gratin also holds well covered and refrigerated overnight. Serve warm or at room temperature.
Roasted Beet and Feta Gratin with Fresh Mint
By tammy1365
by Molly Stevens
- 3 2 1/2- to 3-inch-diameter red beets, trimmed, scrubbed
- 3/4 cup heavy whipping cream
- 2 fresh mint sprigs plus 1 1/2 tablespoons chopped fresh mint (for garnish)
- 1 garlic clove, peeled, smashed Butter (for dish)
- 1/2 cup crumbled feta cheese
Crab & Goat Cheese Ravioli with Lemon Cream Sauce
By tammy1365
For ravioli: Combine goat cheese, chives, salt & pepper in a bowl
- Filling:
- 4 oz. goat cheese, softened
- 2 TB chopped fresh chives
- 1/4 tsp each of salt & pepper
- 1 can lump crabmeat (6.5 oz)
- 32 won ton wrappers
- 2 TB olive oil
- Sauce:
- 2 cloves garlic, sliced
- 1 TB unsalted butter
- 3/4 cup heavy cream
- 1 TB fresh lemon juice
- Lemon zest
Spanish Stew Chicken Thighs
By tammy1365
In a large skillet or dutch oven, heat the EVOO over medium-high heat
- 2 tablespoons EVOO
- 8 skinless, boneless chicken thighs (2 lbs.)
- Salt and pepper
- 1/2 pound cured chorizo, chopped
- 1 red mild frying or bell pepper, chopped
- 2 - 3 small ribs celery with leafy tops, chopped
- 1 onion, chopped
- 4 cloves garlic, thinly sliced
- 1 jalapeno or fresno chile pepper, thinly sliced
- 1/4 cup dry sherry or white wine
- 1 (15 oz.) diced or crushed tomatoes
- 1 1/2 cups chicken stock
- 1/2 cup flat-leaf parsley
- 1/4 cup sliced pimiento- stuffed olives
- Crusty bread, for mopping
Pumpkin Bread, Gluten & Dairy Free
By tammy1365
Combine all dry ingredients in a mixing bowl
- 1/2 Cup Coconut Flour
- 1 Cup Pumpkin Puree
- 5 Eggs
- 1 Tablespoon Apple Cider Vinegar
- 1 to 2 Tablespoons Pumpkin Spice
- 1 Teaspoon Baking Soda
- 1/4 Teaspoon Sea Salt
- 1/4 Cup Coconut Oil
- 2 Tablespoons Raw Honey or Few Drops of Stevia
Edamame and Blueberry Salad
By tammy1365
Cuisine at Home
- 3 Tb. extra-virgin olive oil
- 1 Tb. blueberry juice
- 1 Tb. agave nectar
- 1 Tb. pure maple syrup
- 1 Tb. rice vinegar
- 1 tsp. Dijon mustard
- 1 lemon, juiced
- 2 C. frozen shelled edamame
- 1 C. fresh blueberries
- 2 Tb. fresh basil, finely chopped
- 2 Tb. fresh mint, finely chopped
- 1/4 c thinly sliced shallots
- sea salt & ground black pepper to taste
Serious Saag 'Paneer'-Vegan
By tammy1365
Method 1. Put the groundnut oil, salt & nutritional yeast in a bowl & mix it altogether to make a paste
- Paneer
- 3 tbsp ground nut oil
- 2 tsp salt
- 4 tbsp nutritional yeast
- 1 block firm tofu (pressed & cubed)
- Saag
- 4 tbsp Groundnut Oil
- 1 tbsp cumin seeds
- 1 large white onion (finely chopped)
- 3 cloves garlic (grated)
- 2 inches ginger (grated)
- 1 chilli (finely chopped)
- 1 tbsp turmeric
- 1 tbsp garam massala
- 1 tbsp ground coriander
- 1 tbsp fenugreek powder
- 1 tomatoes (chopped)
- 2 tsp sugar
- 1 /3 cup water
- 1 bag spinach (whole leaves)
- 1 bag spinach (finely chopped)
- 1 bag spinach (blended)
- 1 /2 cup soy cream
- To serve
- Basmati Rice
- Garnish
- Crushed Popadoms