Tammy1365's profile page
Recipes
Cauliflower Steaks with Olive Relish and Tomato Sauce
By tammy1365
Remove leaves and trim stem end of cauliflower, leaving core intact
- 1 large head of cauliflower
- 1/2 cup pitted oil-packed black olives, finely chopped
- 3 sun-dried tomatoes, thinly sliced
- 3 1/2 tablespoons olive oil, divided, plus more
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- 3 garlic cloves
- 2 plum tomatoes, cored, quartered
Drizzled Apples
By tammy1365
Slice apples and place on a plate or tray
- Granny Smiths
- almond butter
- dark chocolate chips
- coconut
- nuts of choice
Chocolate-Coconut Pound Cake
By tammy1365
Preheat oven to 325°. Butter an 8½x4½" loaf pan; line with parchment paper, leaving a generous overhang on long ...
- 1/4 cup unsalted butter, room temperature, plus more
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 1/2 cup virgin coconut oil, room temperature
- 1 1/2 cups plus 1 tablespoon sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup buttermilk
- 1/4 cup unsweetened coconut flakes
Coffee-Marinated Skirt Steak
By tammy1365
Whisk shallot, garlic, coffee, vinegar, mustard, brown sugar, oil, and 1 tsp
- 2 garlic cloves, chopped
- 1 cup strong coffee, room temperature
- 1/4 cup balsamic vinegar
- 1/4 cup Dijon mustard
- 1/4 cup (packed) light brown sugar
- 2 Tbsp. olive oil
- 1 tsp. freshly ground black pepper plus more
- 1 small shallot, chopped
- 1 1/2 lb. skirt steak, cut into 4 pieces
- Kosher salt
Pomegranate Fish
By tammy1365
1) Sautee both sides of the fish in 4 teaspoons of oil then remove from skillet and cover
- 1 ) 1.5 table spoon of oil
- 2 ) 2.2lb fish
- 3 ) 2 onions
- 4 ) 1/2 cup pomegranate molasses
- 5 ) 1/4 cup water
- 6 ) 2 tablespoons of parsley
- 7 ) 1 teaspoon paprika
- 8 ) 1/2 cup sliced black olives
- 9 ) 1 teaspoon chipotle chili powder
- 10 ) 1 red pepper (sliced)
- 11 ) 3 cloves of garlic
- 12 ) 1 tablespoon tomato paste
- 13 ) 5 tomatoes peeled and sliced
- 14 ) 1.5 tablespoons lemon juice
- 15 ) 1/2 cup of pomegranate seeds
Fontina Crostini
By tammy1365
FOR THE GREMOLATA, COMBINE: 2 2Tbsp
- FOR THE GREMOLATA, COMBINE:
- 2 2Tbsp. grated Parmesan
- 1 1Tbsp. each minced lemon zest and fresh thyme
- 1 1tsp. minced garlic
- 1 ⁄2 1/2tsp. each kosher salt and black pepper
- 1 ⁄4 1/4tsp. red pepper flakes
- FOR THE CROSTINI, BRUSH:
- 16 16slices Italian baguette, 1/2-inch thick
- 2 2Tbsp. olive oil
- 16 16thin slices fontina cheese (8 oz.)
Sea Bass with Coconut-Curry Sauce
By tammy1365
Heat oil in heavy medium saucepan over medium heat
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 4 garlic cloves, minced
- 4 teaspoons curry powder
- 2 13 1/2- to 14-ounce cans unsweetened coconut milk
- 1 cup chicken stock or canned low-salt chicken broth
- 2 medium carrots, peeled, cut into matchstick-size pieces
- 4 5- to 6-ounce sea bass fillets
- 4 green onions, thinly sliced
Salsa Verde
By tammy1365
Bon Appetit
- 6 oil-packed anchovy fillets, chopped (optional)
- 1 garlic clove, chopped
- 1 1/2 tablespoons capers, rinsed and chopped
- 1 Fresno chile or red jalapeño, stemmed, seeded, minced
- 4 cups loosely packed fresh flat-leaf parsley leaves, finely chopped
- 2 cups loosely packed fresh mint leaves, finely chopped
- 1 cup loosely packed fresh cilantro leaves, finely chopped
- 1 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt (optional)
Omelette-Vegan
By tammy1365
Mix ingredients. Pour in hot, greased pan
- 1 1 1 cup tofu
- 1/2 1/2 1/2 cup plant milk
- 4 4 4 tbsp nutritional yeast
- 3 3 3 tbsp chickpea flour
- 2 2 2 tbsp tapioca starch
- 1 1 1 tsp garlic powder
- 1 1 1 tsp onion powder
- 1/4 1/4 1/4 tsp black pepper
- 1/4 1/4 1/4 tsp salt
Butternut Squash & Arugula Salad
By tammy1365
Preheat the oven to 450 degrees
- 1 1/2 pounds butternut squash, cut into 1/2-inch cubes
- 5 tablespoons EVOO
- 1/4 teaspoon cayenne
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon (packed) dark brown sugar
- 1 5 ounce bag arugula
- 1 cup cannellini beans, rinsed
- 1/3 cup shaved Parmesan
- could also add farro or barley