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Recipes
Okra Fritters with Grilled Corn and Goat Cheese
By tulawdog
Heat ~1/2 inch of vegetable oil in a medium frying pan
- Vegetable oil, for frying
- 1 1/2 cup sliced okra (~1/4-inch slices)
- 3/4 cup corn kernels, cut from 1 grilled cob
- 4 oz goat cheese, crumbled
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup + 2 Tbsp flour
- 1/3 cup buttermilk
- 1 egg
- Ranch dressing, for serving (optional)
SLOW COOKER CHICKEN AND CORN CHOWDER
By tulawdog
Heat a large skillet over medium high heat
- 4 slices bacon, diced
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- 12 ounces red potato, diced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 2 cups corn kernels, frozen, canned or roasted
- 4 cups chicken broth 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Pinch of cayenne pepper
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup half and half
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh chives
Chicken with Prosciutto & Sage
By tulawdog
1. In a shallow bowl, stir together the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper
- * 1/4 cup all-purpose flour
- * course salt & freshly ground black pepper
- * 4 fresh whole sage leaves plus 4 minced sage leaves
- * 4 chicken cutlets
- * 4 slices thinly sliced prosciutto
- * 4 teaspoons olive oil
- * 3/4 cup dry white wine
- * 1/3 cup reduced-sodium chicken broth
- * 1 tablespoon cold butter
Soft Dinner Rolls
By tulawdog
In the bowl of a stand mixer fitted with the dough hook, place the flour, sugar, yeast and salt
- 7 to 8 cups (36 1/2 ounces) all purpose flour
- 1/3 cup (2 1/3 ounces) sugar
- 1 tablespoon instant yeast
- 1 tablespoon salt
- 1/2 cup vegetable oil or 1 stick butter
- 1/2 cup water
- 2 cups (about 18 ounces) milk
Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil
By tulawdog
Put tofu pieces in a colander placed in the sink and let them drain at least 10 minutes
- Sauce Ingredients:
- 14 oz. firm or extra firm tofu
- 2 T + 1 T peanut oil (or any high smoke-point oil)
- 6-8 whole garlic cloves
- 6 thin Asian eggplants, cut into 1 inch slices
- 1 red bell pepper, cut into thin strips
- 1/2 cup thinly sliced green onion
- 3/4 cup Thai basil leaves (optional, but good; regular basil will also work here)
- 2 1/2 T soy sauce
- 1 1/2 T fish sauce (I like Three Crabs Fish Sauce; for vegan version use soy sauce instead or make your own vegan fish sauce.)
- 1 T fresh-squeezed lime juice
- 1 T Stevia In the Raw Granulated Sweetener, Splenda, or Sugar (use Stevia or Splenda for South Beach Diet)
- 1-2 T Sriracha Rooster Sauce (1 tablespoon was fairly spicy so only use 2 tablespoons if you really want it hot)
Pretzel Rolls
By tulawdog
Place the warmed milk in a large mixing bowl
- 1 3/4 cups milk, warmed to 110 degrees F. (bathwater warm)
- 2 tablespoons olive oil
- 2 teaspoons active dry yeast
- 3-3 1/2 cups bread flour
- 1 teaspoon salt
- Coarse salt for sprinkling
- Water Bath
- 7-8 cups water
- 1 tablespoon salt
- 4 tablespoons baking soda
teriyaki tofu w/ asparagus + snow peas
By tulawdog
First up make sure you have all your vegetable prep done before you start to cook, as the cooking process only take...
- 350g packet firm tofu, rinsed, patted dry and cut into 2cm cubes
- 1 x 200g bunch asparagus, woody ends trimmed, then cut in half horizontally
- 2 good handfuls of snow peas, inner string removed (see above + photos)
- 4 spring onions, white end only, cut into 4cm lengths with some of the green tips reserved for garnish
- 2 tablespoons vegetable oil (I use rice bran oil)
- 2 tablespoons soy sauce (gluten-free if need be)
- 2 tablespoons mirin
- 1 tablespoon unrefined raw sugar
- the juice from 1/4 medium lemon (approx 1 tablespoon)
- Cooked rice and sliced spring onions to serve
- Hot sauce, to serve if desired (I add heat to everything)
Cast Iron Peach Crostata Recipe
By tulawdog
In a large bowl, combine the flour, 2 tablespoons of brown sugar and 1 teaspoon of the salt
- 1 1/2 cups all-purpose flour
- 2 tablespoons plus 3/4 cup packed light brown sugar
- 1 1/2 teaspoons salt, divided
- 1/2 cup cold, unsalted butter
- 2 tablespoons vegetable shortening
- 3-5 tablespoons ice water
- 8 cups peeled, sliced peaches (about 7-8 regular sized peaches)
- 1 tablespoon fresh lemon juice
- 3 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 egg, beaten
- 1 tablespoon coarse sugar
- 1/3 cup water
Roasted Lamb Shoulder and Vegetables
By tulawdog
1. Heat oven to 325°. Season lamb with salt and pepper; set aside
- 4 10-oz. lamb shoulder chops
- Kosher salt and freshly ground black
- pepper, to taste
- 8 oz. green beans, trimmed
- 8 oz. okra
- 6 cloves garlic, smashed
- 2 medium tomatoes, sliced
- 1 ⁄2" thick
- 2 medium zucchini, cut into
- 1 ⁄2" pieces
- 2 onions, roughly chopped
- 2 small eggplants, cut into 1⁄2" pieces
- 1 ⁄2 cup extra-virgin olive oil
- 1 ⁄2 cup chopped flat-leaf parsley
Classic Dinner Rolls
By tulawdog
Place the flour, yeast, sugar, and salt in the mixer bowl and mix with a fork to combine
- 3 cups all purpose flour
- 1 cup whole wheat flour
- 2 1/2 tsp rapid rise yeast or 1 packet
- 1/3 cup sugar
- 1 tsp salt
- 3 egg yolks and 1 egg white for brushing rolls
- 1 cup milk
- 8 tbsp unsalted butter or margarine
- poppy seeds or sesame seeds (optional)