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Recipes
Jamaican Chicken Curry
By Jillh929
Stewing is a three-step process: Brown the meat, add aromatics, seasonings, and a generous amount of liquid, and th...
- 2 tablespoons vegetable oil
- 4 bone-in, skinless chicken breast halves (10 to 12 ounces each), halved crosswise
- Coarse salt and ground pepper
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 3 tablespoons curry powder (preferably Jamaican)
- 1/2 teaspoon dried thyme
- 4 carrots, thinly sliced
- 1 can (13.5 ounces) coconut milk
- 1 package (10 ounces) frozen peas, thawed
- Cooked white rice, for serving
Flourless Double-Chocolate Pecan Cookies
By Jillh929
1.Preheat oven to 325 degrees
- 3 cups confectioners' sugar
- 3/4 cup Dutch-process cocoa powder (spooned and leveled)
- 1/2 teaspoon coarse salt
- 5 ounces bittersweet chocolate, chopped
- 1 1/2 cups chopped pecans (or other type of nut)
- 4 large egg whites, room temperature
Sauteed Tofu with Bitter Greens
By Jillh929
Tofu takes on the flavors of its marinade: soy sauce, sesame oil, chili paste, lime juice, ginger, and garlic
- One 1-pound block extra-firm tofu
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons toasted sesame oil
- 1/2 teaspoon chili paste or Tabasco (optional)
- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon grated ginger
- 2 pounds bitter greens, such as collard, mustard, baby bok choy, or dandelion, washed, trimmed, and torn into pieces
- 1 teaspoon sesame seeds, lightly toasted
- 1/4 teaspoon crushed red-pepper flakes
- 6 cloves garlic, thinly sliced
Beef Tenderoin with Fresh Herbs and Horseradish
By Jillh929
The high heat of the oven gives the roast a beautiful golden-brown crust without overcooking the interior
- 1/4 cup olive oil
- 1/2 cup prepared white horseradish, squeezed dry
- 3 tablespoons grainy mustard
- 2 garlic cloves, minced
- 1 beef tenderloin, trimmed (about 4 pounds)
- Coarse salt and ground pepper
- 2 tablespoons fresh rosemary leaves, chopped
- 2 tablespoons fresh thyme leaves, chopped
Curried Sweet Potato and Chickpea Stew
By Jillh929
1.Heat oil in a large stockpot or Dutch oven over medium heat
- 1 1/2 tbsp canola oil
- 1 1/2 cups thinly sliced onion
- 2 cups coarsely chopped green bell pepper
- 1 1/2 tbsp curry powder
- 1/2 tbsp cumin
- 1/2 tsp salt, divided
- 1 qt low-sodium vegetable broth
- 4 cups peeled 1/2-inch pieces of sweet potato or butternut squash
- 1 can (19 oz) unsalted chickpeas, drained
- 1 cup light coconut milk
- 1/4 cup finely chopped cilantro
- 3/8 tsp ground black pepper
Southern Pulled-Pork Sandwiches
By Jillh929
Pork shoulder, a well-marbled cut available at most supermarkets, turns fork-tender after long, slow cooking
- 1/4 cup packed light-brown sugar
- 1/2 to 1 teaspoon cayenne pepper
- Coarse salt and ground pepper
- 3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
- 1 1/2 cups cider vinegar
- 4 garlic cloves, minced
- 8 soft sandwich rolls, split
- Store-bought barbecue sauce, for serving (optional)
Salmon with Sweet Corn, Tomato, and Avocado Relish
By Jillh929
1.In a large pot of boiling water, cook corn until tender, about 4 minutes
- 2 ears corn, husks and silks removed
- 2 vine-ripened tomatoes, cored and cut into 3/4-inch pieces
- 2 avocados, halved, pitted, and diced
- 1/2 small red onion, finely chopped
- 2 tablespoons finely chopped fresh parsley
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Coarse salt and ground pepper
- Vegetable oil, for grates
- 4 skin-on salmon fillets (6 ounces each)
- 1/2 teaspoon Creole seasoning
Balsamic-Roasted Pearl Onions
By Jillh929
Dark, sweet-tart balsamic vinegar adds tangy depth to roasted vegetables
- 2 packages (10 ounces each) frozen pearl onions, thawed and patted dry, or 1 1/4 pounds fresh
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- Coarse salt and ground pepper
Lighter Sesame Chicken
By Jillh929
Say "open sesame" to a Chinese-restaurant classic that's no longer a guilty pleasure
- 3/4 cup brown rice
- 3 tablespoons honey
- 2 tablespoons sesame seeds
- 2 tablespoons soy sauce
- 1 garlic clove, finely chopped or crushed with a garlic press
- 2 large egg whites
- 1/4 cup cornstarch
- 1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
- Coarse salt and ground pepper
- 2 tablespoons vegetable oil, such as safflower
- 4 scallions, thinly sliced
- 1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced
Raspberry Streusel Bars
By Jillh929
This recipe can be made in a standing mixer or a food processor
- 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
- 2/3 cup granulated sugar (about 4 3/4 ounces)
- 1/2 teaspoon table salt
- 16 tablespoons unsalted butter (2 sticks) plus 2 tablespoons, cut into 1/2-inch pieces and softened to cool room temperature
- 1/4 cup packed brown sugar (1 3/4 ounces), light or dark
- 1/2 cup rolled oats (1 1/2 ounces), old-fashioned
- 1/2 cup pecans (2 ounces), chopped fine
- 3/4 cup raspberry preserves (8 1/2 ounces)
- 3/4 cup fresh raspberries (3 1/2 ounces)
- 1 tablespoon lemon juice from 1 lemon