RecipeHive

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Cajun-Style Chicken and Sausage Jambalaya

Posted by in Shared Member Recipes

This is a traditional Cajun-style (brown) jambalaya, chock full of smoked meats with nary a tomato in sight. Although Louisiana-style ingredients are increasingly available these days, it may be difficult to find the sausages and tasso locally. Don’t forgo this recipe, though, because there are widely available substitutes (see the ingredient list below). Just don’t use breakfast or Italian sausage-their sage and fennel flavors have no place in jambalaya. The Creole seasoning is all-purpose, so both Cajun and Creole cooks use it.
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Herbed Brown Rice Mujadarra

Posted by in Shared Member Recipes

Mujadarra is a popular Middle Eastern side dish comprised of lentils and rice. Here, it’s perfumed with cumin and finished with yogurt. Serve along side roasted chicken or with a fried egg as a meal on its own.
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Lentil and Garlic-Sausage Soup

Posted by in Shared Member Recipes

The inspiration for chef Tom Fundaro’s garlicky lentil soup is the traditional cotechino pork sausage from the Italian region of Emilia-Romagna, where it’s cooked slowly until moist and almost sticky, then served over creamy lentils. Fundaro’s recipe skews pan-European, with French lentils, Manchego cheese and any really good garlic sausage.
Plus: More Soup Recipes and Tips
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Quinoa, Fennel, and Pomegranate Salad

Posted by in Shared Member Recipes

Yield: Servings: 4Source: Bon Appétit:Ingredients1/4 cup plus 1 tablespoon olive oil2 medium fennel bulbs (2 1/2 pounds), cut lengthwise into 1/4′-thick slicesKosher salt and freshly ground black pepper2 tablespoons fresh lemon juice1 1/2 teaspoons ground cumin1 teaspoon sugar1 cup quinoa, rinsed1 lemon1 serrano chile, seeded, chopped1/2 cup chopped fresh cilantro1/2 cup chopped fresh mint1 teaspoon chopped fresh dill1/4 cup pomegranate seeds (from 1/2 small pomegranate)InstructionsHeat 1/4 cup oil in a large skillet over medium heat. Add fennel; season with salt and pepper. Cook, stirring occasionally, until fennel is just tender…read more
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Roast Lemon Chicken and Rice Soup

Posted by in Shared Member Recipes

For a thicker, richer broth that’s more in the style of avgolemono soup, simply whisk together two large egg yolks and the juice of one lemon. Stir the mixture into the soup just before serving. If you plan to make the salad another day, then reserve two tablespoons of the pan juices for the vinaigrette.
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Quinoa Salad with Kale, Pine Nuts, and Parmesan

Posted by in Shared Member Recipes

We love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow pine nuts and Parmesan cheese balance it out. You can make this salad a day ahead; the flavors develop and deepen with a little extra time in the fridge. It’s also delicious served warm or at room temperature.
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Turkey Quinoa Burgers with Tomato Onion Chutney

Posted by in Great Burger Ideas, Shared Member Recipes

Eating a hot-and-spicy curry dish on a 90° day may sound like torture, but don’t make the mistake of avoiding Indian food ’til fall. We recently discovered a set of easy-to-make, super-tasty dishes in the new cookbook Indian-Inspired Gluten-Free Cooking. These burgers are a low-fat alternative to beef and can be tossed on the grill the same way you’d cook the traditional version.