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Recipes
Kelli's Healthy Pumpkin Muffins
By amity
mix together, bake 30 minutes at 350
- 1 1 /2 cups pumpkin (1 small can)
- 2 eggs
- 1/2 cup canola oil
- 1/2 cup water
- 3/4 cup agave nectar
- 3/4 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- dash cloves
- 1 3/4 cup whole spelt or whole wheat flour
Rosemary-Skewered Shrimp Marinated in Chipotle
By amity
Fresh rosemary grows rampant in my backyard, which is only part of the reason these skewers top my list of favorite...
- 15 fresh rosemary sprigs
- 1/4 cup olive oil
- 11/2 tablespoons fresh lime juice
- 2 garlic cloves, minced
- 3 tablespoons chopped fresh cilantro
- 2 teaspoons ground chipotle chile
- Salt and freshly ground black pepper
- 1 pound raw medium shrimp, peeled but tails left intact, and deveined
- Lime wedges, for serving
Potato, Sage, and Rosemary Pizza
By amity
Preheat oven to 400°F. Heat oil in heavy large skillet over medium heat
Triple Sliders
By amity
Burgers: Heat 3 tablespoons of canola in a large pan over medium low heat
- Pesto Mayo:
- 5 tablespoons canola oil
- 2 cups frozen chopped onions
- 1 1/2 pounds ground beef, 85 percent lean
- 2 tablespoons grill seasoning
- 2 slices mozzarella cheese, each piece cut into 4 pieces
- 12 small potato dinner rolls, sliced in 1/2 and toasted (recommended: Martin's)
- 1/2 cup mayonnaise
- 2 tablespoons pesto
Potato, Sage, and Rosemary Pizza
By amity
3 tablespoons extra-virgin olive oil 12 ounces unpeeled small Yukon Gold potatoes, sliced into very thin rounds ...
Grilled Balamic Skirt Steak
By amity
1. Combine first 4 ingredients in a large zip-top plastic bag
- 1/4 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dark brown sugar
- 1 garlic clove, minced
- 1 pound skirt steak, trimmed and cut into 4 pieces
- Cooking spray
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
Vegan cornbread
By amity
Directions Preheat oven to 350, line a 9x13 baking pan with parchment paper or spray the bottom lightly with non-s...
- Ingredients
- 2 cups cornmeal
- 1 cup unbleached all-purpose flour
- 2 teaspoon baking powder
- 1/3 cup canola oil
- 2 tablespoons maple syrup
- 2 cups soymilk
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- corn
Sloppy Lentils in Pita
By amity
1. Heat olive oil in a large skillet over medium-high heat
- 1 tablespoon olive oil
- 3/4 cup finely chopped onion
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces lean ground lamb
- 3/4 cup dried brown lentils
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 cup water, divided
- 2 cups diced plum tomatoes or boxed diced tomatoes, undrained
- 1 bay leaf
- 4 (6-inch) whole-wheat pitas, cut in half
- 1/2 cup plain 2% Greek-style yogurt
- 1 cup thinly sliced cucumber
- Chopped fresh mint (optional)
Emeril's Honey-Brined Pork Chops with Nectarine Chutney
By amity
Pour the water, kosher salt and honey into a large pot and bring to a boil, stirring to dissolve the salt and honey
- 8 cups water
- 1/2 cup plus 2 tablespoons kosher salt
- 2 cups honey
- 1/2 bunch fresh thyme, about 6 sprigs
- 1 tablespoon plus 1/8 teaspoon freshly ground black pepper
- 1 tablespoon ground cloves
- 4 bone-in pork chops (about 12 ounces each)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- Nectarine chutney (recipe below), for serving (optional)
- For the nectarine chutney
- 3 pounds nectarines, pitted and roughly chopped
- 2 cups cider vinegar
- 1 1/2 cups thinly sliced red onions
- 1 1/2 cups packed light brown sugar
- 1 cup dried cherries
- 2 cloves garlic, cut in half
- 2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
Veggie Grilled Pizza
By amity
1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached
- 1 cup warm water (100° to 110°), divided
- 10 ounce bread flour (about 2 cups plus 2 tablespoons)
- 1 package dry yeast (about 2 1/4 teaspoons)
- 10 teaspoon olive oil, divided
- 1 teaspoon kosher salt, divided
- Cooking spray
- 2 tablespoons yellow cornmeal
- 12 ounces baby eggplant, cut crosswise into 1-inch-thick slices
- 1 medium zucchini, cut crosswise into 1-inch-thick slices
- 1 large red bell pepper, quartered and seeded
- 3 garlic cloves, minced
- 2/3 cup Basic Pizza Sauce
- 1/4 teaspoon freshly ground black pepper
- 1 cup (4 ounces) shredded fontina cheese
- 1/4 cup small mint leaves
- 2 teaspoons fresh thyme leaves