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Recipes
One-Hour Shrimp Paella
By nancytripp
Heat oil in heavy large skillet over medium-high heat
- 1 * 1 tablespoon olive oil
- 8 * 8 ounces 1/2-inch cubes smoked ham (about 1 3/4 cups)
- 2 * 2 cups chopped onions
- 1 * 1 cup chopped red bell pepper
- 1/4 * 1/4 teaspoon (generous) saffron threads, crumbled
- 1/4 * 1/4 teaspoon hot Spanish paprika or hot Hungarian paprika
- 3 1/4 * 3 1/4 cups (or more) low-salt chicken broth, divided
- 1 1/2 * 1 1/2 cups arborio rice or medium-grain white rice
- 1 * 1 pound uncooked peeled deveined large shrimp
- 1/2 * 1/2 cup pimiento-stuffed green olives, halved
Watermelon Gazpacho with Feta Crema
By nancytripp
by Susan Spungen
- 1 pound seedless watermelon, rind removed, coarsely chopped (about 3 cups)
- 1 large beefsteak tomato, coarsely chopped
- 1 English hothouse cucumber, peeled, coarsely chopped
- 1 jalapeño, seeds removed, sliced
- 2 tablespoons olive oil
- 2 tablespoons Sherry vinegar or red wine vinegar
- Kosher salt, freshly ground pepper
- 1/4 cup almonds
- 2 ounces feta, preferably French sheep's milk, crumbled (about 1/2 cup)
- 1/4 cup sour cream
- 3 tablespoons whole milk
- 3/4 pound seedless watermelon, rind removed, cut into 1/2" pieces (about 2 cups)
- 1/2 English hothouse cucumber, peeled, cut into 1/2" pieces
- Olive oil (for serving)
- Flaky sea salt (such as Maldon)
- Freshly ground black pepper
Cauliflower Cheese Tots
By nancytripp
Preheat your oven to 425 F degrees
- 4 cups riced cauliflower about 1 large head of cauliflower
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 3 cloves garlic minced
- 1/2 tbsp Italian seasoning
- 4 eggs
- salt and peper to taste
Grilled Shrimp with Chile, Cilantro, and Lime
By nancytripp
by Zakary Pelaccio
- 16 jumbo shrimp, unpeeled, preferably head-on
- 6 tablespoons fish sauce (such as nuoc nam or nam pla), divided
- 4 tablespoons vegetable oil, divided, plus more for grill
- 2 teaspoons turmeric
- 30 cilantro sprigs, chopped
- 10 long red chiles (such as Holland or Anaheim), stemmed
- 8 garlic cloves
- 2 1" pieces ginger, peeled
- 1/4 cup fresh lime juice
- 2 tablespoons palm sugar or (packed) light brown sugar
Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous
By nancytripp
Preparation Combine first 3 ingredients in heavy small skillet
- 2 teaspoons fennel seeds
- 1 teaspoon coriander seeds
- 1 teaspoon whole black peppercorns
- 1 1/2 teaspoons kosher salt, divided
- 1/3 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 3 tablespoons chopped fresh chives
- 4 garlic cloves, minced, divided
- 1/2 cup extra-virgin olive oil, divided
- 1 carrot, peeled, coarsely chopped
- 1/4 cup chopped red onion
- 2 teaspoons chopped fresh thyme
- 2 1/4 cups water
- 1/2 pound sugar snap peas
- 2 cups couscous
- 2 tablespoons chopped fresh dill
- 2 1/2 pounds ahi tuna steaks (about 1 1/4 inches thick)
Beef Brisket with Merlot and Prunes
By nancytripp
Position rack in bottom third of oven and preheat to 325°F
- 1 * 1 4-to 4 1/2-pound flat-cut (also called first-cut) beef brisket, trimmed of most fat
- 2 * 2 tablespoons olive oil
- 1 * 1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
- 1 * 1 cup Merlot or other dry red wine
- 2 * 2 pounds onions, sliced
- 4 * 4 medium carrots, peeled, thinly sliced
- 16 * 16 garlic cloves, peeled
- 1 1/2 * 1 1/2 cups pitted large prunes (about 8 ounces)
- 1 * 1 tablespoon finely chopped fresh thyme
- 1/2 * 1/2 cup plus 1 tablespoon prune juice
- 3 * 3 tablespoons plus 1 teaspoon balsamic vinegar
- 2 * 2 tablespoons chopped fresh Italian parsley
Coconut-Roasted Sweet Potatoes and Collard Greens
By nancytripp
Preparation Real Talk: Collard greens are ideal for this recipe since their hardiness and flavor stand up to the h...
- 2 pounds sweet potatoes, peeled, cut into 1-inch pieces
- 1 Fresno chile, thinly sliced
- 5 scallions, thinly sliced, plus more for serving
- 3 garlic cloves, grated, divided
- 1 tablespoon plus 1 teaspoon freshly grated ginger, divided
- 1/4 cup plus 2 tablespoons virgin coconut oil, melted, or vegetable oil, divided
- Kosher salt, freshly ground pepper
- 2 bunches collard greens, ribs and stems removed, torn into pieces (about 8 packed cups)
- 1/2 teaspoon ground cardamom (optional)
- 1/2 cup unsweetened coconut milk
- Whole-milk yogurt (for serving)
Curried Butternut Squash Soup
By nancytripp
Preheat oven to 350°. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden brown, 3â€...
- 1/4 cup unsweetened coconut flakes
- 1/4 cup pumpkin seeds (pepitas)
- 1 large butternut squash (about 3 pounds), peeled, halved lengthwise, cut into 3/4-inch slices
- 1 small onion, quartered
- 1 Fresno chile, halved
- 4 unpeeled garlic cloves
- 1/4 cup plus 1 tablespoon virgin coconut oil, melted
- 3 tablespoons vadouvan or curry powder
- Kosher salt, freshly ground pepper
- 1/3 cup cilantro, chopped
- 2 teaspoons finely grated orange zest
- 1 1/2 cups coconut milk
Pomegranate Syrup or Molasses
By nancytripp
For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat
- 4 cups pomegranate juice
- 1/2 cup sugar
- 1 tablespoon freshly squeezed lemon juice
Parsley-Walnut Pesto
By nancytripp
Easy-to-find parsley, lemon, walnuts, and olive oil make up our pesto
- 2 cup(s) (tight-packed) flat-leaf parsley leaves
- 3/4 cup(s) toasted chopped walnuts
- 1/2 cup(s) grated Parmesan cheese
- 2 clove(s) (large) garlic, crushed
- 1/2 teaspoon(s) salt
- 1 cup(s) extra-virgin olive oil
- 2 tablespoon(s) fresh lemon juice
- 2 teaspoon(s) lemon zest