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Recipes
Yogurt Marinated Chicken with Aleppo Pepper
By Heritage330
Preparation: If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water
- 1 1/2 tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
- 1 cup plain whole-milk Greek-style yogurt** (8 ounces)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 6 garlic cloves, peeled, flattened
- 2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving 2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes
- Special equipment: Flat metal skewers
Green Beans and Carrots in Charmoula Sauce
By Heritage330
Chop the garlic in a food processor
- 2 large cloves garlic, peeled
- 2 oz. fresh cilantro (about 2 cups)
- 1 oz. fresh flat-leaf parsley (about 1 cup)
- 6 Tbs. extra-virgin olive oil
- 3 Tbs. fresh lemon juice
- 1/2 tsp. sweet or hot paprika
- 1/2 tsp. cumin seeds, toasted and ground
- Sea salt
- 2 lb. slender green beans, trimmed
- 1 lb. carrots, peeled and cut into thin 4-inch-long sticks
- Freshly ground black pepper
Carrots Roasted With Smoked Paprika
By Heritage330
1. Place a jelly-roll pan on bottom oven rack
- 2 tablespoons olive oil
- 1 1/2 teaspoons Spanish smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 pounds medium carrots, peeled and halved lengthwise
- 2 tablespoons finely chopped fresh cilantroc
"Thai It" Chicken Noodles with Lettuce, Chiles and Basil
By Heritage330
Discard the chicken skin, then remove the meat from the bones and shred
- 1 rotisserie chicken or cooled poached chicken
- Salt
- 12 ounces egg tagliatelle or wide rice noodles
- 3 tablespoons stir-fry oil or canola oil
- 1 small sweet red pepper-seeded, quartered and thinly
- 1 onion, quartered and thinly sliced, or 2 bunches scallions, sliced on an angle
- 2 fresno, jalapeno or thai chile peppers-halved, seeded and thinly sliced
- 1 1/2 inches ginger root, peeled and grated or finely chopped
- 4 - 5 cloves garlic, chopped
- 2 tablespoons fish sauce or oyster sauce
- 3 About 3 tbsp. low-sodium soy sauce or liquid amino
- 1/4- 1/2 cup chicken stock
- 1/2 pint grape tomatoes, halved
- 1/2 head iceberg lettuce, shredded
- 1 cup fresh basil leaves, torn or shredded
- 1/2 cup fresh mint, chopped
- Sriracha
Spicey Sauteed Broccoli Rabe with Garlic
By Heritage330
1. Cook the broccoli rabe in boiling water for 2 minutes; drain and rinse with cold water
- 1 1/4 pounds broccoli rabe (rapini), trimmed and cut into 2-inch pieces (about 10 cups)
- 2 tablespoons extra-virgin olive oil
- 1 cup thinly sliced red onion
- 1/4 teaspoon crushed red pepper
- 5 garlic cloves, thinly sliced
- 1/2 teaspoon salt
Mustard & Coriander Chicken Breasts with Lemon-Basil Vinaigrette
By Heritage330
Prepare a medium-hot grill fire
- 2 Tbs. Dijon mustard
- 2 tsp. lightly cracked coriander seeds
- 6 Tbs. extra-virgin olive oil
- 4 boneless, skinless chicken breast halves (6 to 8 oz. each)
- Kosher salt and freshly ground black pepper
- 4 tsp. fresh lemon juice
- 3 Tbs. roughly chopped fresh basil
Indian-Spiced Chicken with Lime & Cilantro
By Heritage330
In a small, dry skillet over medium-low heat, toast the coriander and cumin, shaking the pan or stirring frequently...
- 1 Tbs. coriander seed
- 1 Tbs. cumin seed
- 1/2 tsp. whole black peppercorns
- 1/2 tsp. fenugreek seeds
- 1/2 cup fresh cilantro leaves and tender stems, plus additional leaves for garnish
- Freshly squeezed juice of 1 medium lime (about 1/4 cup)
- 2 medium cloves garlic, peeled
- 2 scallions (white and green parts), 1 cut into 1-inch lengths, 1 thinly sliced for garnish
- 1-1/2 Tbs. canola oil
- 1-1/4 tsp. kosher salt; more to taste
- 1 tsp. ground turmeric
- 6 small (3/4 lb.) skin-on, bone-in chicken breasts or 12 medium (6 oz.) thighs (or a combination), trimmed of excess skin and fat
- Lime wedges for garnish
Apricot-Glazed Pork Kebabs
By Heritage330
Place preserves in a 2-cup glass measure
- 1 (10-ounce) jar apricot preserves
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, minced
- 2 (1-pound) pork tenderloins, trimmed and cut into 1-inch pieces
- 3/4 teaspoon salt 3/4 teaspoon freshly ground black pepper
- Cooking spray
Red Lentil Soup
By Heritage330
In medium saucepan, over medium heat, combine the drained lentils, onion, tomato, chile, ginger, garlic and enough ...
- 1 cup red lentils, washed and soaked for 1 hour, drained
- 1 medium onion, thinly sliced
- 1 large tomato, diced
- 1 green serrano chile, split and seeded
- 1-inch piece ginger, peeled and minced
- 2 cloves garlic, thinly sliced
- 2 tablespoons canola oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- Kosher salt
- Honey, to taste
- Chopped cilantro leaves, for garnish
Roasted Carrot, Squash and Sweet Potato Soup
By Heritage330
Preheat the oven to 450 degrees
- 1 butternut squash (about 2 lbs)-peeled, seeded and cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1/2-inch rounds
- 1 pound sweet potatoes, peeled and cut into 1 1/2-inch pieces
- 2 onions, peeled and cut into 8 wedges each
- 3 tablespoons EVOO
- Salt and pepper
- 1/4 cup pepitas (pumpkin seeds)
- 3 tablespoons chopped dried cranberries
- 3 tablespoons chopped fresh sage