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Recipes
Pepper Monkey Lamb Meatballs
By nancytripp
by Ardie A. Davis and Chef Paul Kirk
- 1 bunch fresh cilantro
- 1/2 to 1 jalapeño, depending on how spicy you want your sauce
- 1 cup loosely packed fresh mint leaves
- 3 cloves garlic
- 1 cup plain Greek yogurt
- 2 tablespoons seasoned salt
- Juice of 1 lemon
- 1 teaspoon agave nectar
- 1 tablespoon cumin seeds (see Notes)
- 2 tablespoons coriander seeds
- Seeds from 4 cardamom pods
- Seeds from 2 star anise
- 1 tablespoon ground turmeric
- 3 tablespoons seasoned salt
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne
- 4 to 5 pounds ground lamb (see Notes)
- 1 medium yellow onion, finely chopped
- 2 tablespoons peeled, finely chopped fresh ginger
- 4 cloves garlic, finely chopped
- 1/2 bunch fresh mint, chopped
- 1/2 cup crumbled feta cheese
- 1 cup cooked spinach, chopped
Roast Quince
By nancytripp
1 Heat the oven to 350 degrees Fahrenheit
- Lemon
- Oil or butter
- Herbs and spices, such as thyme, rosemary or nutmeg
Green Gazpacho
By nancytripp
Whisk vinegar, lime juice, 1 cup yogurt, and ½ cup oil in a large bowl until smooth
- white wine vinegar
- fresh lime juice
- whole-milk plain Greek yogurt, divided
- olive oil, plus more for drizzling
- oz. ciabatta or country-style bread, crust removed, bread torn into 1” pieces (about 2 1/2 cups)
- medium English hothouse cucumber, halved lengthwise, seeds removed, cut into large pieces
- green bell pepper, coarsely chopped
- large tomatillos (about 12 oz.), husked, quartered
- scallions, cut into 1” pieces
- jalapeños, seeds removed, chopped
- garlic cloves, finely grated
- kosher salt, plus more
- Piment d’Espelette or Hungarian hot paprika (for serving)
Jalapeno and Cheddar Cauliflower Muffins (Low carb and gluten free)
By nancytripp
Instructions Combine the cauliflower, jalapeno, eggs, add melted butter in a medium bowl
- 2 cups finely riced, raw cauliflower **
- 2 Tbsp minced jalapeno
- 2 eggs, beaten
- 2 Tbsp melted butter
- 1/3 cup grated parmesan cheese
- 1 cup grated mozzarella cheese
- 1 cup grated cheddar cheese
- 1 Tbsp dried onion flakes
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp baking powder
- 1/4 cup coconut flour
Lemon-Caper Parmesan Potato Salad Cups
By nancytripp
Preparation 1. Preheat oven to 450°
- 12 small red potatoes, halved (about 1 1/4 pounds)
- 2 teaspoons olive oil
- 1/2 cup light sour cream
- 2 tablespoons minced fresh chives, divided
- 2 tablespoons butter, melted
- 2 tablespoons finely chopped drained capers
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons grated Parmesan cheese
Duchess Baked Potatoes
By nancytripp
Preparation Place potatoes in a large pot and pour in water to cover by 2"; season with salt
- 12 medium Yukon Gold potatoes (3 1/2–4 pounds)
- Kosher salt
- 5 large egg yolks
- 2 garlic cloves, finely grated
- 1 1/4 cups heavy cream
- 3/4 cup sour cream
- 10 tablespoons unsalted butter, melted
- 1 teaspoon pink or black peppercorns, finely ground
Rack of Lamb with Baby Turnips and Mint Salsa Verde
By nancytripp
by Alison Roman
- 1 1 1 pound small cipolline or pearl onions
- Kosher salt
- 2 2 1/2 1 of lamb (3-3 1/2 pounds total), rib bones frenched, left at room temperature for 1 hour
- Freshly ground black pepper
- 1 1 1 tablespoon plus 1 cup olive oil
- 1 1 1 pound baby turnips, stems trimmed, halved or quartered if large
- 1 1 1 cup (packed) fresh cilantro leaves
- 2 1/2 2 1/2 1/2 cups (packed) fresh mint leaves, divided
- 1 1 1 small shallot, finely chopped
- 1 1 1 garlic clove, finely grated
- 1 1 1 tablespoon fresh lemon juice
- 2 2 1/2 teaspoons Aleppo pepper or 1/2 teaspoon crushed red pepper flakes (optional)
- 3 3 3 tablespoons (or more) red wine vinegar, divided
Duck with Honey
By nancytripp
Preheat oven to 350°F. Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and ...
- 4 * 4 teaspoons (packed) fresh lavender blossoms or 2 teaspoons dried
- 1 * 1 tablespoon fresh thyme leaves
- 1 1/2 * 1 1/2 teaspoons coarse sea salt
- 1/4 * 1/4 teaspoon black peppercorns
- 1 * 1 6- to 6 1/2-pound duck, fresh or frozen, thawed
- 1 * 1 cup canned low-salt chicken broth
- 3 * 3 tablespoons dry red wine
- 4 * 4 tablespoons lavender honey or orange flower honey
- 4 * 4 toasted baguette slices
Peach and Pistachio Praline Semifreddo
By nancytripp
by Cindy Mushet
- Nonstick vegetable oil spray
- 1 cup sugar
- 1/2 cup water
- 1 tablespoon light corn syrup
- 1 cup shelled raw unsalted natural pistachios (41/2 to 5 ounces) or hazelnuts, lightly toasted
- Nonstick vegetable oil spray
- 5 large egg yolks
- 5 tablespoons plus 1/4 cup sugar, divided
- 5 tablespoons peach liqueur (such as Mathilde Pêches)
- 14 ounces ripe peaches (about 2 large), peeled, pitted, quartered, plus 2 ripe peaches, peeled, halved, pitted, sliced (for garnish)
- 1 cup chilled heavy whipping cream
- Special Equipment: 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan
Tender Pie Crust
By nancytripp
Blend flour, sugar, and salt in processor
- 3 cups all purpose flour
- 2 tablespoons sugar
- 1 3/4 teaspoons salt
- 1 cup plus 2 tablespoons (2 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 8 tablespoons (or more) ice water
- 1 1/2 teaspoons apple cider vinegar