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Recipes
Lobster Burrito
By tammy1365
For sauce, saute veggies and add rest
- lg lg tortillas
- cooked rice
- lobster meat
- oil
- onion
- pepper
- carrot
- garlic
- chicken broth
- lite cream (or FF milk, cornstarch slurry)
- cumin
- cilantro
Sausage and White Bean Stew with Kale
By tammy1365
In a heavy nonreactive 5- to 6-quart Dutch oven combine drained and rinsed beans, 8 cups stock, and a generous pinc...
- 1 pound great Northern beans, picked through*, soaked overnight in water, drained, and rinsed
- 8 cups homemade chicken stock, unsalted chicken stock, or reduced-sodium chicken broth
- Kosher salt and freshly ground black pepper
- 3 tablespoons PLUS 1 tsp. extra-virgin olive oil
- 2 cups diced onions (2 medium)
- 1/2 cup diced celery (3 stalks)
- 1/2 cup peeled and diced carrots
- 1 1/2 teaspoons finely chopped garlic (about 3 cloves); any green shoot removed before chopping
- 1/4 teaspoon dried thyme, crushed
- 1 14 1/2 ounce can whole peeled tomatoes, drained and crushed
- 1 bunch black kale or kale, washed and stemmed (about 8 cups)
- 1 pound smoked sausage, such as kielbasa or andouille, cut in 1/2-inch slices
Creamy Broccoli Soup with Herbes de Provence
By tammy1365
Preparation 1. In a deep pan, melt the butter over medium-low heat; add the garlic
- 3 tbsp. butter
- 3 cloves garlic, chopped
- 1 cup chopped shallots
- 1 1/2 tsp. pine nuts
- 1 tsp. herbes de Provence
- 1 lb. broccoli, trimmed, florets and stems cut into large pieces
- 2 1/2 cups chicken stock
- 1 cup light cream or half-and-half
Easy Char Siu Chicken
By tammy1365
Mix the marinade ingredients together
- 4 to 8 Boneless, Skinless Chicken Thighs (or use 3 boneless chicken breasts or 1 pork loin)
- 1/3 c. Brown Sugar
- 1/3 c. Honey
- 1/3 c. Ketchup
- 1/4 c. Rice Wine Vinegar
- 1/2 c. Low-Sodium Soy Sauce
- 2 tbs. Hoison Sauce or Sweet BBQ Sauce
- 1 Clove Garlic, Finely Minced
- Optional: Red Pepper Flakes
- Toppings: Diced Green Onion, Toasted Sesame Seeds
Hot and Sour Soup(Vegetarian, Gluten-Free)
By tammy1365
This is a vegetarian version of Chinese hot and sour soup
- 1 teaspoon sesame oil
- 1/2 carrot, peeled and cut into matchsticks
- 5 ounces bamboo shoots, sliced (8 oz can)
- 1/2 cup shiitake mushroom, sliced
- 4 cups vegetable broth
- 2 cups filtered water
- 3 tablespoons brown rice vinegar
- 3 tablespoons tamari
- 1/2 teaspoon salt
- 2 teaspoons hot chili paste
- 8 ounces tofu, diced
- 1 tablespoon potato starch
- 1 egg
Strawberry Cucumber Salad with Honey Lemon Dressing
By tammy1365
Place the sliced strawberries, diced cucumbers, red onion, mint, and feta cheese, if using, in a large salad bowl
- 6 Cups Fresh Strawberries, sliced (about 1½ pounds )
- 4 Cups English Cucumber, diced (about 1½ pounds )
- 1 Cup Red Onion, thinly sliced (about ½ medium onion)
- ¼ Cup Fresh Mint, chopped (about 1 small bunch)
- ½ Cup Crumbled Feta Cheese (Optional)
- Honey Lemon Dressing
- 1 Tablespoon Lemon Zest (zest of 1 lemon)
- 3 Tablespoons Lemon Juice (juice of 1 lemon)
- ¼ Cup Olive Oil
- 1 Tablespoon Honey
- Kosher Salt, to taste
- Ground Black Pepper, to taste
Chicken and Mushrooms with Taleggio Polenta
By tammy1365
In a large saucepan, bring the stock to a boil
- 3 cups chicken stock
- 1 cup stone-ground cornmeal
- Salt and pepper
- Freshly grated or ground nutmeg
- 5 - 6 ounces ripe Taleggio cheese
- 1 2-oz. package dried porcini mushrooms
- 1 cup chicken stock
- 2 tablespoons olive oil
- 8 boneless, skinless chicken thighs
- 2 tablespoons butter
- 3/4 pound cremini mushrooms, sliced
- 2 large shallots, halved and thinly sliced
- 1 rib celery with leafy top, finely chopped
- 4 cloves garlic, sliced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 rounded tbsp. tomato paste (a fat squirt from a tube)
- 1 cup dry white wine
- 1/2 cup flat-leaf parsley, chopped
Sliced Tomatoes with Anchovy and Roasted Garlic Vinaigrette
By tammy1365
Bon Appetit
- Anchovy & Roasted Garlic Vinaigrette
- Ingredients
- SERVINGS: MAKES 1 1/4 CUPS
- 1 head garlic
- 4 anchovies, chopped
- 2 tablespoons parsley, chopped
- 2 tablespoons Sherry vinegar
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons sugar
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup extra-virgin olive oil
- 1/4 cup vegetable oil
- Salt and pepper
- Cucumbers, peeled, seeded and sliced
- Tomatoes, sliced
Vegetable Biriyani
By tammy1365
InstructionsStove top Method -Wash and soak the rice for about 30 minutes if possible
- Basmati Rice - 1 cup
- Mixed vegetables - 1 1/2 cups chopped
- Onion - 1 thinly sliced
- Cumin seeds - 1 tsp
- Fennel seeds - 1 tsp
- Bay leaf - 2
- Cinnamon - 1 inch piece
- Cardamom - 2
- Turmeric powder - 1/2 tsp
- Red chili powder - 1 tsp
- Biriyani Masala I used store bought - 2 tsp
- Salt - to taste
- Ghee / Oil - 2 TBSP skip ghee if making it vegan
- Water - 1 3/4 cup
Kale and Cucumber Salad with Roasted Ginger Dressing
By tammy1365
PreparationDressing Heat broiler
- 8 ounces fresh ginger
- 1 green or red Thai chile
- 1 garlic clove
- 3 tablespoons fish sauce
- 3 tablespoons sugar
- 3 tablespoons vegetable oil
- 1 bunch small Red Russian kale, ribs and stems removed, leaves torn into bite-size pieces
- 1 English hothouse cucumber, very thinly sliced
- 3 Persian cucumbers, very thinly sliced
- 1 small red onion, thinly sliced
- 2 tablespoons fresh lime juice
- 2 teaspoons sugar
- Kosher salt
- 1 bunch cilantro, coarsely chopped
- 1/4 cup store-bought fried onions