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Recipes
Split Oven-Roasted Potatoes
By kstiles13
Use only the best-quality olive oil on these baked potatoes
- 2 * 2 baking potatoes, scrubbed and halved lengthwise
- 1 * 1 tablespoon extra-virgin olive oil
- * Kosher salt
- 2 * 2 tablespoons coarsely chopped fresh chives
Pear Cranberry Crisp
By kstiles13
This rosy winter crisp is bursting with pears and cranberries
- 3 * 3 very ripe pears, peeled, cored, and cut into chunks
- 1 * 1 cup whole cranberries
- 1/4 * 1/4 cup maple syrup
- 2 * 2 tablespoons lemon juice
- 1/2 * 1/2 cup oatmeal
- 1/4 * 1/4 cup brown sugar
- 1 * 1 tablespoon flour
- 1 * 1 tablespoon butter
- 1/2 * 1/2 cup Enlightened Creme Fraiche, or vanilla frozen yogurt
Spicy Lemon Quinoa
By kstiles13
1. Place quinoa in a fine mesh sieve
- 2 * 2 cups quinoa
- * Coarse salt
- 1/2 * 1/2 cup toasted pine nuts
- 2 * 2 teaspoons freshly grated lemon zest
- 1/2 * 1/2 cup chopped flat-leaf parsley
- 1 * 1 teaspoon ground cumin
- 1/4 * 1/4 teaspoon cayenne
- 1/4 * 1/4 cup lemon juice
- 1/4 * 1/4 cup extra-virgin olive oil
- * Freshly ground black pepper
Walnut-Crusted Chicken Breasts
By kstiles13
Packed with omega-3 fatty acids, walnuts add richness to this light breading; the coating keeps the chicken moist
- Serves 4
- 2 * 2 slices whole-wheat bread, dried
- 1/3 * 1/3 cup walnuts
- 2 * 2 tablespoons Parmesan cheese, freshly grated
- * Coarse salt and ground pepper
- 1 * 1 large egg white
- 4 * 4 chicken breast halves, boneless and skinless (6 to 8 ounces each)
- 1 * 1 tablespoon grapeseed oil
- * Lemon slices, for serving
- * Seasonal green salad
Tilapia with Arugula, Capers, and Tomatoes
By kstiles13
Sauteed fish goes mildly Mediterranean, with bright vegetable and a buttery pan sauce
- Serves 1
- 1/2 * 1/2 cup cherry tomatoes, halved
- 1/4 * 1/4 teaspoon red-pepper flakes
- 1 * 1 tilapia filet (8 ounces)
- * Coarse salt and ground pepper
- 2 * 2 small bunches arugula (about 3 cups)
- 1 * 1 tablespoon butter
- 1 * 1 tablespoon fresh lemon juice
- 1 * 1 tablespoon capers, rinsed and drained
Lighter Beef Tacos
By kstiles13
These soft tacos use lean ground sirloin and low-fat corn tortillas as sensible substitutions
- 1 * 1 teaspoon vegetable oil, such as safflower
- 1 * 1 large onion, chopped
- 2 * 2 bell peppers (ribs and seeds removed), chopped
- 3 * 3 garlic cloves, minced
- 2 * 2 tablespoons tomato paste
- 2 * 2 teaspoons chili powder
- 1 1/2 * 1 1/2 teaspoons ground cumin
- * Coarse salt and ground pepper
- 3/4 * 3/4 pound ground beef sirloin
- 12 * 12 soft corn tortillas (6-inch)
- * Store-bought salsa and shredded iceberg lettuce, for serving
Pan-Sauteed Sole
By kstiles13
To saute fish, cook it rapidly with a little fat and a few basic ingredients in a pan over relatively high heat
- Serves 2
- 2 * 2 fish fillets
- * Salt
- * Wondra flour, for dusting
- 1 1/2 * 1 1/2 tablespoons butter
- * Thin lemon slices
Lighter Chicken Enchiladas
By kstiles13
Pan-steaming is a smart way to cook boneless, skinless chicken breasts
- * Coarse salt and ground pepper
- 3 * 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
- 2 * 2 tablespoons vegetable oil, such as safflower
- 2 * 2 garlic cloves, minced
- 1/4 * 1/4 cup all-purpose flour
- 1 * 1 teaspoon ground cumin
- 1 to 2 * 1 to 2 tablespoons minced canned chipotles in adobo
- 1 * 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 8 * 8 corn tortillas (6-inch)
- 1/2 * 1/2 cup grated Monterey Jack cheese (2 ounces)
Steamed Potatoes with Thyme
By kstiles13
Prep: 5 minutes Total: 25 minutes
- 2 * 2 pounds red new potatoes, halved if small, quartered if large
- 1 * 1 tablespoon olive oil
- 1 * 1 tablespoon fresh thyme leaves
- * Coarse salt and ground pepper
Greek-Style Quinoa Burgers
By kstiles13
For the right consistency, use a thick Greek yogurt
- 1/2 * 1/2 cup rinsed quinoa
- 1 * 1 medium carrot, cut in large chunks
- 6 * 6 scallions, thinly sliced
- 15 * 15 ounces great northern beans, drained and rinsed
- 1/4 * 1/4 cup plain dried breadcrumbs
- 1 * 1 large egg, lightly beaten
- 1 * 1 tablespoon ground cumin
- * Coarse salt
- * Ground pepper
- 2 * 2 tablespoons olive oil
- 1/2 * 1/2 cup plain nonfat Greek yogurt
- 1 * 1 tablespoon fresh lemon juice
- 4 * 4 pitas (each 6 inches)
- 1/2 * 1/2 English cucumber, thinly sliced diagonally