March 6, 2015. Great dish.
PermaLink at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-loin-with-fig-and-port-sauce-recipe.html
- Sauce:
- Port
- fresh rosemary
- cinnamon sticks
- honey
- Salt and freshly ground black pepper
- Pork:
- olive oil
- chopped fresh rosemary leaves
- canned low-salt chicken broth
You can add any kind of dried fruit, cranberries, craisins. You can add orange zest. Or use almond or coconut extract instead of vanilla. The dough freezes well.
- unsalted butter
- packed light brown sugar
- all-purpose flour
- whole wheat flour
- baking soda
- old-fashioned oats
- salt
- vanilla extract
- chopped walnuts
2/15/15
Permalink at: http://www.kalynskitchen.com/2015/02/spaghetti-squash-low-carb-taco-bowl.html#more
- Spaghetti Squash Ingredients:
- olive oil
- chili powder
- freshly ground black pepper to taste
- Ground Beef Ingredients:
- lean ground beef
- water
- Topping Ingredients:
- chopped cherry tomatoes
15 February 2015
Permalink at: http://juliasalbum.com/2015/02/chicken-vegetable-soup-with-pasta/#more-6851
- chicken breast or tenders
- dried oregano
- dried basil
- paprika
- fresh spinach
- water
- dried oregano
- dried basil
- salt
I used small elbows instead. Serve with homemade garlic bread, or toasted pitas.
- olive oil
- chopped white onion
- elbow pasta
- chicken broth
- petite diced tomatoes with their juice
- chopped parsley or dill or combination
- Salt & Lemon Pepper
- salt
- melted butter
- half and half
- eggs
- shredded gruyere cheese
- all purpose flour
- baking powder
- ground black pepper
- ground nutmeg
- dijon mustard
- finely grated Parmesan cheese
- Butter to butter the pie pan
http://thepioneerwoman.com/cooking/2010/07/brown-hot-and-plenty-of-it-vol-i/
- Ground Beef
- whole Medium Onion
- whole Burrito-sized Flour Tortillas
- Grated Cheddar Cheese
Serve over quinoa, with roasted carrots, and salad made with radishes/cucumbers/cherry tomatoes and a little vinaigrette
“I had in my mind a recipe from Julie Sahni’s cookbook Classic Indian Cooking as a starting point and we made up our own version. I had some dried Mexican chilies that Hugh had brought from his store. I’ve always rehydrated chilies, but Hugh put them in the bottom of a dry pan until they were fragrant, chopped them finely added a bit of olive oil and then crushed them with a mortar and pestle until they made a paste. We had some leftover rice and carrots from the night before and tossed them in as well. You could add vegetables such as zucchini or cauliflower as well.
We ate this with pappadums, but you could serve it with any Indian flatbread, or pita bread or you could serve it over rice. It was fabulous the first night and even better the next day. You could simply reheat it and take it in a thermos for lunch, or you could add some water or vegetable stock and puree it into a soup.
I know that the initial cash outlay in setting up your kitchen can be a lot, but once you have spices and pantry items in place it really is much cheaper and healthier to cook for yourself than heading to the university cafeteria. This meal served three of us with leftovers and cost about $3.50 for the whole thing.”
Permalink: http://recipes.howstuffworks.com/easy-chickpea-curry.htm
- vegetable oil
- mustard seed
- cumin
- turmeric
- coriander seed
- dried oregano
- crushed red pepper flakes
- minced onion
- onion powder
- garlic powder
- ground cumin
- sea salt
- black pepper
PermaLink at: http://www.kalynskitchen.com/2013/11/easy-brussels-sprouts-gratin.html
- olive oil + a tiny bit more for misting pan
- dried thyme
- light mayo
- mayo
- fresh-ground black pepper to taste