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Recipes
Lentil Chicken Stew
By janicecraig
This stew is a delicious blend of vegetables, legumes, and fresh chicken, and it is very filling
- 3 T olive oil
- 2 garlic cloves minced
- 1 onion chopped up
- 1 1b diced up chicken breasts
- 1 tsp marjoram
- 1 tsp thyme
- 2 tsp salt
- 1/2 tsp pepper
- 1/8 tsp allspice ground (optional)
- 1/2 C chia, ground (optional)
- 1 14 oz can diced tomatoes
- 6 C water
- 1 C lentils
- 4 stalks of celery chopped up
- 1 sweet potato chopped in small pieces
Grilled Artichokes
By janicecraig
1 - Place chopped fresh herbs in a small bowl (not the bay leaf), cover with olive oil
- 1 Tbsp chopped fresh herbs such as rosemary, oregano, thyme
- 1/3 cup olive oil
- 2 cloves garlic, cut in half (no need to peel)
- 1 bay leaf
- 1 lemon, cut into wedges
- 2 to 4 large globe artichokes
- Salt
Chili Verde
By janicecraig
Cube meat and add to pot. Prepare the tomatillos
- 1 lb. tomatillos
- 1/2 pound pork
- 1/2 pound chile peppers (The more variety, the better. Thin-skinned varieties are best - serranos, cayenne, tabiche, kung pao, melrose are some examples.)
- 2 bunches cilantro
- 1 large onion
- 1/2 tablespoon cumin
- 1 tablespoon garlic powder
- salt
Green Shakshuka With Avocado and Lime
By janicecraig
Heat oil in a large cast-iron skillet over medium-low heat
- 3 tablespoons olive oil
- 1 yellow onion, peeled and thinly sliced
- 2 garlic cloves, thinly sliced
- 1 large bunch/1 1/2 pounds spinach, stems and leaves separated and chopped (about 9 cups)
- ½ teaspoon salt, plus more as needed
- ⅓ cup half-and-half or heavy cream
- 8 large eggs
- ¼ teaspoon black pepper, plus more as needed
- 3 ounces cotija cheese or queso fresco or feta, crumbled (about 3/4 cup)
- 1 avocado, sliced, for serving
- 1 small jalapeño, thinly sliced, for serving
- Chopped cilantro, for serving
- Smoked hot sauce, for serving
- Corn tortillas, toasted, for serving
- 1 lime, cut into wedges, for serving
MANDARIN PASTA SPINACH SALAD WITH TERIYAKI DRESSING
By janicecraig
Cook pasta according to package instructions, drain and rinse with cold water
- 8 ounces bowtie pasta salad
- 4 cups spinach leaves
- 1/2 cup craisins
- 1/3 cup cashews or pine nuts (such as Diamond of California)
- 1 4-ounce can mandarin oranges, drained
- 1/4 cup cilantro leaves, roughly chopped
- dressing
- 1/3 cup teriyaki sauce (the thicker, the better!)
- 1/3 cup rice wine vinegar (may sub apple cider vinegar)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder (if you have it)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sugar
- 1/2 cup oil (such as vegetable oil, canola oil, olive oil)
Pan-Roasted Halibut with Herbed Corona Beans
By janicecraig
Drain beans and transfer to a large pot
- 1 1/2 cups dried corona or gigante beans, soaked overnight
- 1 shallot, halved
- 2 bay leaves, torn in half
- 1 1/2 tablespoons plus 1/4 cup kosher salt, plus more
- 2 anchovy fillets packed in oil, drained, finely chopped
- 1 garlic clove, finely grated
- 3/4 cup finely chopped fresh parsley
- 1 tablespoon drained capers, finely chopped
- 1 tablespoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup plus 1 tablespoon olive oil
- Freshly ground black pepper
- 6 5-6 ounce skinless halibut fillets
- 1 tablespoon unsalted butter
- 1 lemon, cut into wedges
Coconut-Miso Salmon Curry
By janicecraig
This has a delicious but mild flavor and was a big hit
- 3 tablespoons safflower or canola oil
- 1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)
- 1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)
- 3 garlic cloves, thinly sliced
- Kosher salt and black pepper
- ¼ cup white miso
- ½ cup unsweetened, full-fat canned coconut milk
- 1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces
- 5 ounces baby spinach (about 5 packed cups)
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- Steamed rice, such as jasmine or basmati, for serving
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh cilantro
Lemon Monkey Bread
By janicecraig
This is a bright and fresh citrus bread drizzled with butter, lemony sugar and a sweet glaze
- GLAZE:
- 12 Rhodes dinner rolls, thawed but still cold
- Zest of 1 lemon
- 1/2 cup sugar
- 3 tablespoons butter, melted
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Leftover Roast Chicken Soup with Roasted Vegetables
By janicecraig
Author: Danielle Walker – Against All Grain Recipe type: Main Dish
- 2 garlic cloves, minced
- 2 carrots, peeled and cubed
- 1 cup butternut squash, peeled and cubed
- 1 small sweet potato, peeled and cubed*
- 1/2 yellow onion, quartered
- 2 tablespoons extra virgin olive oil
- 4 cups chicken stock, store-bought or homemade
- 2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts
- 3/4 teaspoon dried parsley
- 1 teaspoon sea salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cracked pepper
- 1 cup water
- 2 cups baby spinach
- For SCD, eliminate the sweet potato and increase the butternut squash to 2.5 cups
Tee's Corn Pudding
By janicecraig
Southern Living DECEMBER 2010
- 12 to 13 ears fresh corn, husks removed
- 1/4 cup sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 6 large eggs
- 2 cups whipping cream
- 1/2 cup butter, melted