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Recipes
Chickpea Salad with Parsley, Lemon, and Sun-Dried Tomatoes
By tonya370
Preparation Combine oil and cumin seeds in heavy small saucepan
- 1/3 cup olive oil
- 1 tablespoon cumin seeds
- 2 15 1/2-ounce cans garbanzo beans (chickpeas), rinsed, drained
- 1 cucumber, peeled, seeded, chopped (about 1 1/3 cups)
- 1/2 cup chopped fresh parsley
- 1/3 cup thinly sliced drained oil-packed sun-dried tomatoes
- 1/4 cup fresh lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon dried crushed red pepper
Golden Milk (turmeric tea) paste
By tonya370
Add dry ingredients to water in small pot
- 1/2 cup turmeric powder
- 1/4 cup cinnamon
- 1/4 cup ground cardamom seeds
- 1/2 Tbls black pepper
- 1 Tbls powdered ginger
- 1/2 tsp cayenne (optional)
- 1 1/2 cups water
- 1 Tbls vanilla bean paste
- 5 Tbls coconut oil
Pot Roast
By tonya370
Preheat the oven to 275 degrees F
- Salt and freshly ground black pepper
- One 3- to 5-pound chuck roast
- 2 or 3 tablespoons olive oil
- 2 whole onions, peeled and halved
- 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
- 1 cup red wine, optional
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
Tilapia with lime butter
By tonya370
Make chile lime butter: Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl
- For chile lime butter
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1 tablespoon finely chopped shallot
- 1 teaspoon finely grated fresh lime zest
- 2 teaspoons fresh lime juice
- 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds
- 1/2 teaspoon salt
- For fish
- 6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bass fillets with skin
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
TOASTED-GARLIC RICE WITH FRESH HERBS AND LIME
By tonya370
Place rice in strainer. Rinse under cold water until water runs clear
- 1 1/2 cups uncooked long-grain white rice
- 3 cups low-salt chicken broth
- 2 tablespoons fresh lime juice
- 2 tablespoons vegetable oil
- 12 large garlic cloves, minced
- 3/4 teaspoon salt
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh marjoram
- 1 1/2 teaspoons grated lime peel
Nachos on the Grill with Tomatillo-Poblano Salsa, Smoked Tomato Relish, and Green Onion Creme Fraiche
By tonya370
Recipe courtesy Bobby Flay
- 16 ounces baked or fried tortilla chips (combination of blue and yellow)
- 3/4 pound Monterey jack cheese, shredded
- 3/4 pound white Cheddar, shredded
- Tomatillo-Poblano Salsa, recipe follows
- Smoked Tomato Relish, recipe follows
- Green Chile Creme Fraiche, recipe follows
- 8 tomatillos, husked and washed
- 2 poblano chile peppers
- 1 red onion, peeled and sliced into 1/4-inch thick slices
- Canola oil, for brushing vegetables, plus 1/2 cup
- Salt and freshly ground black pepper
- 2 cloves garlic, coarsely chopped
- 1 lime, juiced
- 1/4 cup chopped cilantro
- 8 plum tomatoes
- 1/4 cup canola oil, plus more for brushing on the tomatoes
- Salt and freshly ground pepper
- 1/4 cup red wine vinegar
- 2 teaspoons chipotle pepper puree
- 1 small Spanish onion, finely chopped
- 1 pint creme fraiche or sour cream
- 1/2 cup thinly sliced green onions
- Salt and freshly ground pepper
Wild Rice Stuffing
By tonya370
Melt 1/2 cup butter in heavy large pot over medium-high heat
- 1/2 cup (1 stick) butter
- 2 large onions, chopped
- 1 garlic clove, minced
- 6 3/4 cups canned low-salt chicken broth
- 2 cups wild rice (about 13 ounces)
- 2 cups long-grain brown rice
- 2 cups dried cranberries
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 1 1/2 cups hazelnuts, toasted, husked, coarsely chopped
- 1 cup chopped green onions
Lemon Cheesecake Squares with Gingersnap Hazelnut Crust
By tonya370
This is a dessert that I made combining two different recipes
- Crust:
- 1 1/2 cups gingersnap cookie crumbs
- 3/4 cup ground hazelnuts
- 3 tablespoons brown sugar
- 8 tablespoons unsalted butter, melted
- Filling:
- 2 8-ounce package cream cheese, room temperature
- 2/3 cup sugar
- 2 large egg
- 6 tablespoons sour cream
- 4 tablespoons fresh lemon juice
- 4 teaspoons finely grated lemon peel
- 2 teaspoon vanilla extract
- Fresh berries
- whipping cream
Brie Cheese Soup
By tonya370
In sauce pan over medium-low heat, melt butter
- 4 Tbls. butter
- 1/4 c. flour
- 2 cups chicken broth
- 2 cups half and half
- several cloves garlic, minced
- 15 ounces Brie Cheese, rind removes and cut into cubes
Chicken Enchilada soup
By tonya370
Boil chicken in water for 15 minutes
- 1 lb. boneless chicken breast
- 1/2 cup diced onion
- 1 minced garlic clove, or more
- 4 cups chicken broth
- 1 cup masa harina
- 3 cups water
- 1 cup red enchilada sauce
- 16 oz velveeta cheese, cut in chunks
- 1 tsp salt
- 1 tsp chili powder
- 1/2 tsp cumin