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Recipes
Whole Spice Chicken Curry and Fragrant Rice Pilaf with Peas
By Jac_M
Jeanne Thiel Kelley, Cooking Light SEPTEMBER 2008
- Remaining ingredients:
- 1/2 teaspoon cumin seeds
- 4 whole cloves
- 3 green cardamom pods, lightly crushed
- 2 teaspoons canola oil
- 2 cups finely chopped onion
- 1 tablespoon finely grated peeled fresh ginger
- 4 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper
- 1/2 cup light coconut milk
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 fresh bay leaf
- 1 fresh kaffir lime leaf
- 1 (3-inch) cinnamon stick
- 2 1/2 pounds bone-in chicken breasts, skinned
- 2 1/4 cups water
- 1 1/2 cups uncooked long-grain white rice
- 1 teaspoon cumin seeds
- 1/4 teaspoon salt
- 1 fresh bay leaf
- 1 fresh kaffir lime leaf
- 1 cup frozen peas, thawed
- 3 tablespoons dry-roasted cashews, salted and chopped
- 2 tablespoons chopped fresh cilantro
Caramel Whiskey Cookies
By Jac_M
In a large bowl, beat butter and sugars until crumbly, about 2 minutes
- TOPPING:
- 1/2 cup butter, softened [x] Affordable, Fresh, Cream Butter Daily Chef™ chooses only flavorful, quality ingredients, so every meal we help you create becomes an instant favorite. Try New Recipes >
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/4 cup plain Greek yogurt
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 24 caramels or 1 cup Kraft caramel bits
- 1 tablespoon whiskey
- 3 ounces semisweet chocolate, melted
- 1/2 teaspoon kosher salt, optional
Sweet and Spicy Pumpkin Seeds
By Jac_M
Instructions Preheat oven to 300-degrees
- 2 c. pumpkin seeds rinsed & dried
- 3 Tbsp. butter melted
- 1 tsp. salt
- 1/4 tsp. cinnamon
- 1/4 tsp. cumin
- 1/4 tsp. chili powder
- 1/4 tsp. pumpkin pie spice
- 3 Tbsp. brown sugar
- 1 Tbsp. granulated sugar
- 1 tsp. Worcestershire sauce
- 2 shakes Tabasco sauce or more if you want it extra spicy
Quick Quinoa Meatballs
By Jac_M
Jessica Goldman Foung, Reprinted from Sodium Girl's Limitless Low-Sodium Cookbook by Jessica Goldman Foung
- 1/2 cup washed quinoa
- 1 pound ground pork
- 1/2 cup diced shallot
- 4 garlic cloves, smashed
- 2 large eggs
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground cinnamon
Poblano-Jalapeño Chili
By Jac_M
Ann Taylor Pittman, Cooking Light MARCH 2012
- Cooking spray
- 1 1/2 pounds ground sirloin
- 2 jalapeno peppers
- 1 tablespoon canola oil
- 3 cups chopped onion (about 1 large)
- 1 cup chopped seeded poblano chile (about 2 large)
- 8 garlic cloves, minced
- 1 12-ounce Mexican beer (such as Corona)
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon kosher salt
- 2 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
- 1 cup fat-free, lower-sodium chicken broth
- 2 (15-ounce) cans no-salt-added kidney beans, rinsed and drained
- 1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
- 3 ounces sharp cheddar cheese, shredded (about 3/4 cup, packed)
- 1/2 cup light sour cream
- 1/4 cup fresh cilantro leaves
Chai
By Jac_M
In a small saucepan, combine the first six ingredients
- 2 cups water
- 2 individual tea bags
- 1 cinnamon stick
- 6 cardamom pods, crushed
- 1 whole clove
- 1/4 teaspoon ground ginger
- 2-1/2 cups milk
- 1/3 cup sugar
- Sweetened whipped cream, ground cinnamon and cinnamon sticks, optional
Spicy Black Bean Empanadas
By Jac_M
Directions 1. Heat the oven to 375 degrees F
- 2 packages (17.3 ounces each) Pepperidge Farm® Puff Pastry Sheets (4 sheets), thawed
- 1 egg
- 1 tablespoon water
- 1/2 pound ground pork
- 1 small red pepper, diced (about 2/3 cup)
- 4 medium green onions, chopped (about 1/2 cup)
- 1 clove garlic, minced
- 1/2 cup tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/8 teaspoon crushed red pepper
- 1 1/2 cups shredded Cheddar cheese (about 6 ounces)
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro leaves
- 1 cup sour cream
- 1 cup guacamole
Spicy Ketchup
By Jac_M
In a large saucepan, heat oil over medium-high heat
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 pounds tomatoes (about 11 medium), coarsely chopped
- 1 cinnamon stick (3 inches)
- 3/4 teaspoon celery seed
- 1/2 teaspoon mustard seed
- 1/4 teaspoon whole allspice
- 1/3 cup sugar
- 1 teaspoon salt
- 3/4 cup red wine vinegar
- 1-1/2 teaspoons smoked paprika
- 1-1/2 teaspoons Sriracha Asian hot chili sauce, optional
Rustic Roasted Vegetable Tart
By Jac_M
In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper
- 1 small eggplant, cut into 1-inch pieces
- 1 large zucchini, cut into 1/4-inch slices
- 4 plum tomatoes, chopped
- 1 medium sweet red pepper, cut into 1-inch pieces
- 4 tablespoons olive oil, divided
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 sheet refrigerated pie pastry
- 1 tablespoon cornmeal
- 2 tablespoons shredded Parmesan cheese
- Minced fresh basil, optional
Easy Southwestern Veggie Wraps
By Jac_M
In a large bowl, combine the first six ingredients
- 2 large tomatoes, seeded and diced
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 cup cooked brown rice, cooled
- 2 shallots, chopped
- 1 jalapeno pepper, seeded and chopped
- 1/3 cup fat-free sour cream
- 1/4 cup minced fresh cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 6 romaine leaves
- 6 whole wheat tortillas (8 inches), at room temperature