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Recipes
Turkey and Vegetable Chili
By nichc
A Curtis Stone low calorie/low fat recipe
- 1-1/2 tablespoons olive oil
- 1 large onion, medium diced
- 1 garlic clove, minced
- 1 small red chili, seeded and small diced
- 1/2 teaspoon ground cumin
- 1 large carrot, peeled and small diced
- 1 large celery stalk, medium diced
- 1 small yellow bell pepper, seeded and medium dice
- 12 ounces 1% lean ground turkey
- 4 medium size ripe tomatoes, medium diced
- 8 oz cooked white or black beans
- 4 cups baby spinach
- Freshly ground black pepper
- 1/4 cup plain fat free Greek style yogurt
- Micro cilantro to garnish, (can substitute with chopped chives or chopped cilantro)
Pumpkin Pie Cake
By nichc
I have a huge can of pumpkin and needed something to do with is
- 1 29 oz can pumpkin puree
- 1 12 oz can evaporated milk
- 3 eggs
- 1 cup white sugar
- 1/2 teaspoon salt
- 4 teaspoons pumpkin pie spice
- 1 18.25 oz box yellow cake mix (can use spice or vanilla)
- 3/4 cup butter
- 1 cup chopped walnuts
Balsamic Vinaigrette
By nichc
Whisk all together in small bowl
- 1-1/2 cups balsamic vinegar
- 2 tablespoons fresh lemon juice
- 6 tablespoons Dijon mustard
- 4 teaspoons shallots, chopped
- 4 teaspoons fresh basil, chopped
- 2 teaspoons olive oil
- black pepper to taste
Zucchini-Corn Fritters
By nichc
I am always looking for new things to do with Zucchini
- 2 medium zucchini, coarsely shredded
- Kosher salt
- 1 tablespoon unsalted butter
- 1/2 small onion, finely chopped
- 1 clove garlic, finely chopped
- 2 ears corn, kernels cut off 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- Freshly ground pepper
- 3/4 cup buttermilk
- 1 large egg
- Vegetable oil, for frying
Sweet Pastry
By nichc
Great for fruit, pudding or other sweet pie
- 1 1/2 cups all-purpose flour
- Flour for dusting
- 1 oz superfine sugar
- 1/2 cup butter
- 1 tablespoon water
- grease for greasing baking dish
Zucchini Pie
By nichc
Like a quiche, great for brunch
- 1 tube (8 oz) refrigerated crescent rolls
- 3 medium zucchini, thinly sliced
- 1 garlic clove, minced
- 2 tablespoons butter
- 2 teaspoons minced fresh parsley
- 1 teaspoon snipped fresh dill
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (4 oz) shredded Monterey Jack Cheese
- 2 eggs, slightly beaten
Green Chile–Pork Posole
By nichc
A hearty southwestern style stew
- 1 1/4 teaspoons olive oil
- 1/2 cup diced onion
- 1/4 cup diced celery
- 2 tablespoons chopped fresh cilantro, divided
- 2 1/2 teaspoons chopped garlic
- 1/2 lb lean, boneless pork loin, diced
- 1/2 cup drained hominy (or drained canned corn)
- 1/2 cup diced green poblano pepper
- 3 oz canned tomatillos, diced
- 2 teaspoons cumin seeds
- 2 teaspoons dark chili powder
- 2 3/4 cups chicken stock
- 1 teaspoon ground coriander (optional)
- Salt and freshly ground black pepper
Mushroom and Provolone Patty Melts
By nichc
Heat a large nonstick skillet over medium-high heat
- # 1 pound ground sirloin
- # Cooking spray
- # 1 tablespoon olive oil
- # 1/4 cup thinly sliced yellow onion
- # 1/8 teaspoon salt
- # 1/8 teaspoon black pepper
- # 1 (8-ounce) package sliced cremini mushrooms
- # 1 1/2 teaspoons all-purpose flour
- # 1/4 cup dark beer (such as porter)
- # 8 (1.1-ounce) slices rye bread
- # 4 (3/4-ounce) slices reduced-fat provolone cheese
Barbecue Sauce - Homemade
By nichc
Adjust how you like it!
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 medium onions, chopped
- Kosher salt & freshly ground pepper
- 8 cloves garlic, minced
- 1 teaspoon Hungarian paprika
- 1/2 cup packed light brown sugar
- 1 cup apricot preserves
- 1 cup ketchup
- 2 teaspoons hot chili sauce (like Sriracha)
- 2 teaspoons apple cider vinegar
Mushroom & Chicken Stir-Fry
By nichc
* Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles
- 2 tsp canola oil
- 3 medium garlic clove(s), minced
- 1 pieces ginger root, (1⁄2-inch), fresh, peeled and grated
- 1 medium sweet red pepper(s), seeded and thinly sliced
- 1 cup(s) broccoli, florets
- 1 cup(s) shiitake mushroom(s), fresh, sliced
- 8 medium scallion(s), thinly sliced
- 3/4 pound(s) uncooked boneless, skinless chicken breast, trimmed of all visible fat and cut into strips
- 1/8 cup(s) reduced-sodium chicken broth, or water (about 2 tablespoons)
- 1 Tbsp low-sodium soy sauce
- 1/2 tsp table salt
- 1/4 tsp black pepper, freshly ground