TPMay's profile page
Recipes
Hearty Minestrone Soup
By TPMay
Serves 4
- 1 1/4 cups dried white beans (8 ounces), soaked overnight and drained
- 3 tablespoons extra-virgin olive oil
- 2 ounces pancetta, finely diced
- 2 medium shallots, minced
- 2 large celery ribs, finely diced
- 1 medium onion, finely diced
- 1 large carrot, finely diced
- 1/2 fennel bulb, cored and diced
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 2 bay leaves
- 2 tablespoons tomato paste
- One 14-ounce can plum tomatoes, chopped, juices reserved
- 1 quart low-sodium chicken broth
- Salt and freshly ground pepper
- 1 cup baby arugula
- 1/2 cup flat-leaf parsley leaves
- 1 tablespoon fresh lemon juice
SPICY HONEY WINGS
By TPMay
Warm the honey. In a large bowl, add the sugar and honey, stir to combine and dissolve the sugar
- 1/3 cup honey (warmed)
- 2 tablespoon brown sugar
- 1/4 cup soy sauce
- 2 tablespoons chili sauce (substitute with chopped jalapenos or a little cayenne pepper)
- 3 tablespoons white cooking wine
- 2 tablespoons olive oil
- 4 cloves garlic (finely chopped)
- 2 tablespoons paprika
- 1 red onion (thinly sliced, divided)
- 1 red bell pepper (finely chopped)
- 1/3 cup cilantro (finely chopped)
- 1 1/2 pounds wings
Kale and Portobello Lasagna
By TPMay
Directions Preheat the oven to 350 degrees F
- Ingredients
- 1 cup coarsely chopped drained jarred roasted red peppers
- 1/2 teaspoon dried oregano
- One 28-ounce can no-salt-added whole plum tomatoes
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon granulated sugar
- 1 1/2 cups grated part-skim mozzarella cheese
- 2 large egg whites
- One 15-ounce container part-skim ricotta cheese
- 1 tablespoon olive oil
- 4 portobello mushrooms, stems discarded, caps sliced 1/4-inch thick
- 1 small bunch kale, stems discarded, leaves coarsely chopped
- 1/4 teaspoon crushed red pepper flakes
- 2 cloves garlic, thinly sliced
- Nonstick cooking spray
- 9 sheets no-boil lasagna noodles, such as Barilla
- 2 tablespoons coarsely chopped fresh parsley
Cap'n Crunch® Chicken Tenders
By TPMay
Pour the buttermilk into a large bowl and soak the chicken in it for 6 to 12 hours
- 1 1/2-pounds chicken tenders
- 2 cups buttermilk
- 1 cup flour 1tablespoon kosher salt
- 2 teaspoon fresh ground black pepper
- 3 cups Cap'n Crunch® cereal
- 1/2-cup vegetable oil
Sweet and Spicy
By TPMay
Heat an extra large skillet coated with nonstick cooking spray over medium high heat
- 2 cups sliced onions
- 4 cups bean sprouts
- 2 cups sugar snap peas
- 2 cups thinly sliced carrots
- 2 tablespoons sesame oil or olive oil
- 1 1/4 pounds shrimp, peeled, tails removed, deveined
- 1 cup sliced water chestnuts, drained
- 1/4 cup sweet Asian chili sauce
- 1/2 teaspoon crushed red pepper flakes
CAULIFLOWER CHOWDER
By TPMay
Heat a large skillet over medium high heat
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1/4-cup all-purpose flour
- 4 cups chicken broth
- 1 cup 2% milk
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Indian Slaw
By TPMay
If the mustard seed step seems like too much trouble, you can leave it out
- If the mustard seed step seems like too much trouble, you can leave it out.
- 1/2 small head of green cabbage or 1 14-ounce bag coleslaw mix
- Handful of shredded red cabbage (optional)
- 1 to 2 fresh Serrano chilies, stems discarded
- 1/4 large red bell pepper, stemmed, seeded and cut into thin strips
- 1/4 cup dry-roasted peanuts
- 1/4 cup dried unsweetened coconut shreds
- 1/4 cup finely chopped fresh cilantro leaves and tender stems
- 1 1/2 teaspoons coarse kosher or sea salt
- Juice from 1 lime
- 2 tablespoons canola oil
- 1 teaspoon black or yellow mustard seeds
- 1/4 teaspoon ground turmeric
Spoonbread with Butternut Squash and Feta
By TPMay
Serves 4-6
- FOR THE SPOONBREAD:
- 2 tablespoons olive oil
- 1 small butternut squash (peeled, seeds removed, cut into 1/2-inch cubes)
- 1/2 teaspoon fresh thyme leaves
- Kosher salt and freshly ground black pepper (to taste)
- 3 cups milk
- 2 teaspoons Kosher salt
- 1 cup white cornmeal
- 4 tablespoons unsalted butter (cut into pieces, softened)
- 3 large eggs (separated)
- 1/2 cup feta cheese (crumbled)
Yellow Crookneck Squash Shrimp Scampi
By TPMay
Cut off the ends of the yellow squash and then cut again at the crookneck, where the squash begins to curve
- 2 pounds yellow squash, washed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound medium shrimp, peeled and deveined
- 3 cloves garlic, peeled and minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup chicken broth
- Juice of 1 lemon
- 1/2 cup freshly grated Parmesan cheese (plus more for garnish)
- Salt and freshly ground black pepper, to taste
- 3 tablespoons minced fresh Italian parsley
SHRIMP BANH MI
By TPMay
For the Coconut Shrimp: In a medium bowl, add rice flour, and shredded coconut
- Coconut Shrimp
- 1/2 cup rice flour
- 1/2 cup unsweetened shredded coconut
- 1 pound shrimp (cleaned, deveined, tails removed)
- 1 tablespoon olive oil
- 1 lime (juice only)
- kosher salt and freshly ground black pepper (to taste)
- Basil Lime Aioli
- 1 garlic clove (peeled and minced)
- 1 lime (zested)
- 8-10 basil leaves (cut into thin strips)
- 1 cup mayonnaise
- CRUNCHY CABBAGE SLAW
- 2 cups green napa cabbage (shredded)
- 1 jalapeno (thinly sliced, seeds removed)
- 3 tablespoons rice wine vinegar
- 1 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup peanuts (chopped)
- 4 demi baguettes
- QUICK PICKLE RED ONION
- 1 small red onion (thinly shaved)
- 1 lime (juice only)
- 1 teaspoon sugar