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Recipes
Cincinnati Chili
By tammy1365
by Jeanne Kelley
- 4 tablespoons extra-virgin olive oil, divided
- 3 cups chopped onions
- 6 garlic cloves, finely chopped
- 3 pounds ground lamb
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons cayenne pepper
- 1/4 teaspoon ground cloves
- 4 2/3 cups (about) low-salt beef broth, divided
- 1/3 cup tomato paste
- 3 tablespoons apple cider vinegar
- 1 1/2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon (packed) brown sugar
- 1 tablespoon Worcestershire sauce
- 4 tablespoons chopped fresh Italian parsley, divided
- 1 pound spaghetti
- 2 15-ounce cans kidney beans, rinsed, drained coarsely
- Coarsely rated goat's-milk gouda cheese or goat's-milk
- Cheddar cheese
- Chopped onions
Spaghetti with Sun-dried Tomatoes, Parm and Basil
By tammy1365
Cook spaghetti and toss with rest
- spaghetti
- olive oil
- Parm
- sun-dried tomatoes
- garlic, minced
- fresh basil
- pepper
Fish Stew with Fennel and Baby Potatoes
By tammy1365
Heat oil in a large pot over medium-high heat
- 1/4 cup olive oil
- 8 oz. small waxy potatoes (such as baby Yukon Gold), scrubbed, sliced 1/4” thick
- 1/2 medium fennel bulb, finely chopped
- 2 garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper
- 1/4 cup dry white wine
- 1/4 cup crème fraîche
- 1 1/2 pound skinless flounder or fluke fillet, cut into 2” pieces
- 2 tablespoons chopped fresh dill
- Lemon wedges (for serving)
Vegetarian Moussaka
By tammy1365
Cook the veggies. Add water, quinoa, paste, tomatoes, S&P
- 2 T olive oil
- 2 c onion
- 6 cloves garlic
- 1 c water
- 1/2 c uncooked quinoa
- 2 T tomato paste
- 1/4 t salt
- 1/4 t pepper
- 28 oz canned diced tomatoes
- 2 T fresh basil
- 2 lg eggplants, 1/2 in slices
- cooking spray
- 3 8 oz pkg's sliced mushrooms
- 1/2 c dry white wine
- 2 T soy sauce
- 2 T fresh dill
- 1-1/2 c Greek yogurt
- 2.5 oz feta (2/3 c)
- 2 lg eggs
- 1 lg egg white
- 1 oz Parm (1/4 c)
Wild Rice Salad
By tammy1365
Directions Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil
- 1 cup long-grain wild rice (6 ounces)
- Kosher salt
- 2 navel oranges
- 2 tablespoons good olive oil
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons raspberry vinegar
- 1/2 cup seedless green grapes, cut in half
- 1/2 cup pecans, toasted
- 1/4 cup dried cranberries
- 2 tablespoons scallions, white and green parts, chopped
- 1/2 teaspoon freshly ground black pepper
Senegalese Peanut Soup
By tammy1365
Puree chickpeas, 1/2 cup of broth, and peanut butter
- 1 (15 ounce) can chickpeas, drained and rinsed
- 3 cups chicken broth
- 3 tablespoons peanut butter
- 1 teaspoon peanut oil
- 2 onions, chopped
- 1 inch minced gingerroot
- 1 1⁄2 teaspoons curry powder
- 1 ⁄2 teaspoon ground cumin
- 14 1⁄2 ounces diced tomatoes (can)
- 1 ⁄4 teaspoon cayenne pepper
- chopped cilantro
Roasted and Charred Broccoli with Peanuts
By tammy1365
Preparation Preheat oven to 450°
- 1 bunch broccoli (about 1 1/2 lb.), ends trimmed, stems peeled
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons unseasoned rice vinegar
- 1/4 cup unsalted, roasted peanuts, coarsely chopped
- 1/2 teaspoon sugar
- 2 tablespoons nutritional yeast, plus more
- 4 scallions, thinly sliced
- Flaky sea salt (such as Maldon)
Root Vegetable & Barley Risotto
By tammy1365
Preheat the oven to 475 degrees
- 1 1/2 pounds assorted root vegetables (such as parsnips, carrots and celery root), peeled and diced
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1/4 cup chopped onion
- 1 cup pearl barley
- 1 1/2 tablespoons tomato paste
- 1 teaspoon fennel seeds
- 1 cup grated Parmesan
- 1 tablespoon chopped fresh rosemary
Herbed Tofu Cakes
By tammy1365
Directions Place the tofu in a bowl and mash with a fork
- 1 16-ounce firm tofu (fresh bean curd), drained
- 1 large carrot, finely shredded (2/3 cup) v
- 2 green onions, chopped
- 1/4 cup snipped fresh cilantro
- 2 tablespoons snipped fresh mint
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons canola oil
- 1/2 of a cucumber, chopped
- 1/2 of a mango, seeded, peeled, and chopped
Chocolate-Av0cado Mousse
By tammy1365
Melt the chocolates in a double boiler
- 1 bar dark chocolate
- 1/2 c semisweet chips
- 1 T instant coffee granules
- 1/2 c agave
- 1 T vanilla
- 1/2 tsp cinnamon
- 1/4 tsp salt
- splash of Kalhua (optional)
- 4 very ripe avocados