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Tammy Food Region

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Tammy Food Region

Easy,Fresh and Affordable...We always Provide the best Foods!

02/14/2022

This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy ...
Ingredients
8 ounces uncooked elbow macaroni
¼ cup butter
2 ½ tablespoons all-purpose flour
3 cups milk
2 cups shredded sharp Cheddar cheese

01/30/2022

This honey garlic shrimp is so irresistible, you'll want to eat it every night! A sweet savory glaze ...
Ingredients
1 1/2 pounds medium or large shrimp, deveined (tail on or peeled)
3 garlic cloves
1/2 teaspoon onion powder
Heaping 1/4 teaspoon kosher salt
1/4 cup honey

01/22/2022

These buddha bowls are one of our favorite plant based recipes!
Ingredients
1 large sweet potato (cubed)
Extra-virgin olive oil (for drizzling)
1 watermelon radish or 2 red radishes
2 medium carrots
1 cup shredded red cabbage

12/28/2021

Ingredients
7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 medium head cauliflower, cut into florets (about 4 cups)
1 pound elbow macaroni
2 stalks celery, finely chopped

06/22/2021

YOU WILL NEED

1 cup uncooked quinoa

2 cups water

1/2 medium English cucumber, diced (1 cup)

1 medium bell pepper, chopped (1 cup)

1 baby bok choy, chopped (2 cups)

1 cup additional grated or chopped veggies like carrots or broccoli stems, optional

1/2 cup (65 grams) nuts and seeds like walnuts, pine nuts, pepitas or sunflower seeds

1/4 cup (35 grams) dried fruit, blueberries or cranberries

1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill or mint

1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas

FOR THE DRESSING
1/4 cup (60 ml) extra-virgin olive oil

1/4 cup (60 ml) apple cider vinegar

1 teaspoon Dijon mustard

1/2 teaspoon honey or maple syrup

1/2 teaspoon fine sea salt, plus more to taste

1/4 teaspoon fresh ground black pepper

Juice from 2 to 3 lemon wedges, optional

DIRECTIONS

Add quinoa to a fine mesh strainer, and then rinse under cool water for 30 seconds to a minute. Alternatively, add the quinoa to a bowl and cover with cool water. Move the quinoa around the bowl, and then drain the water and repeat once more, so the quinoa has been rinsed.

Shake the quinoa of any excess liquid. Combine the rinsed quinoa and water in a medium saucepan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes.

Move the saucepan off of the heat and cover for five minutes. This extra time allows the quinoa to steam and “fluff up.” Uncover, and then fluff the quinoa with a fork. Set aside to cool slightly.

MAKE THE SALAD
When the quinoa has cooled slightly, in a large bowl, combine the quinoa, chickpeas, cucumber, bell pepper, bok choy, nuts, seeds, dried fruit, and the herbs.

In a small bowl, whisk the olive oil, apple cider vinegar, mustard, honey (or maple syrup), salt, and pepper until blended.

Pour the dressing over the salad and toss well. Taste then adjust with additional salt and pepper as needed. For an extra pop of flavor, spritz the juice from a few lemon wedges over the salad. Serve.

06/17/2021

Ingredients

1 lb fresh strawberries, chopped
1 lb chopped fresh pineapple,
12 oz fresh blueberries
12 oz red grapes, sliced into halves
4 kiwis, peeled and chopped
3 mandarin oranges*
2 bananas, sliced (optional)
Honey Lime Dressing
1/4 cup honey
2 tsp lime zest (zest of 2 medium limes)
1 1/2 Tbsp fresh lime juice
Instructions
Add all fruit to a large mixing bowl.
In a small mixing bowl, whisk together they honey, lime zest and lime juice.
Pour over fruit and toss to evenly coat, serve immediately**.

06/12/2021

Ingredients
2 tablespoons sesame seeds
½ a small jar of runny honey , (170g)
1 pear
1 apple
6 strawberries
1 nectarine
1 banana
1 orange
2 sprigs of fresh mint
natural yoghurt , (optional)

Place a small frying pan on a medium heat and add the sesame seeds.
Toast for a couple of minutes, or until golden, gently jiggling the pan for even cooking.
Carefully tip the seeds into a small microwave safe bowl.
Mix in the honey.
Warm the mixture through in the microwave (800W) for 20 seconds, then carefully place to one side.
Pull the stalks off the pear and apple and hull the strawberries.
On a chopping board, use a knife to carefully cut all the way around the nectarine in a circle.
Hold the nectarine in your hands and twist until you can pull the two halves apart.
Pull out and discard the stone from the centre – you can use a teaspoon to help you scoop it out.
Peel the banana.
Place a box grater on a plate, then on the coarse side, carefully grate all of the fruit, piece by piece, in long strokes.
Carefully lift off the grater, leaving a lovely pile of grated fruit on the plate.
Carefully cut the orange in half and squeeze the juice over the fruit, using your hand to catch any pips.
Drizzle the fruit with 2 tablespoons of the sesame honey (keep the rest for another day).
Pick and roughly chop the mint leaves, discarding the stalks, then sprinkle over the fruit.
Divide between bowls and serve with a dollop of natural yoghurt, if you like.

06/09/2021

Ingredients · 2 tablespoons sesame seeds · ½ a small jar of runny honey , (170g) · 1 pear · 1 apple · 6 strawberries · 1 nectarine · 1 banana · 1 orange
DIRECTIONS

Add quinoa to a fine mesh strainer, and then rinse under cool water for 30 seconds to a minute. Alternatively, add the quinoa to a bowl and cover with cool water. Move the quinoa around the bowl, and then drain the water and repeat once more, so the quinoa has been rinsed.

Shake the quinoa of any excess liquid. Combine the rinsed quinoa and water in a medium saucepan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes.

Move the saucepan off of the heat and cover for five minutes. This extra time allows the quinoa to steam and “fluff up.” Uncover, and then fluff the quinoa with a fork. Set aside to cool slightly.

MAKE THE SALAD
When the quinoa has cooled slightly, in a large bowl, combine the quinoa, chickpeas, cucumber, bell pepper, bok choy, nuts, seeds, dried fruit, and the herbs.

In a small bowl, whisk the olive oil, apple cider vinegar, mustard, honey (or maple syrup), salt, and pepper until blended.

Pour the dressing over the salad and toss well. Taste then adjust with additional salt and pepper as needed. For an extra pop of flavor, spritz the juice from a few lemon wedges over the salad. Serve.

Address

4171 Ersel Street
Dallas, TX
75204

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