Chef_Kate's profile page
Recipes
Vietnamese-Style Beef and Soba Noodle Soup
By Chef_Kate
In a medium bowl, combine the vinegar, soy sauce, garlic, oil, honey, and ginger
- 1/4 cup rice vinegar
- 2 Tbsp. naturally brewed reduced-sodium soy sauce
- 2 large garlic cloves, minced
- 2 tsp. toasted sesame oil
- 2 tsp. acacia or other mild honey
- 2 tsp. grated fresh ginger root
- 10 oz. lean beef tenderloin (antibiotic free) cut into 1/4-inch strips
- 3 oz. dry soba noodles
- 1 (14.25-oz.) can natural fat-free beef-flavored broth
- 1/4 cup thinly sliced green onion
- 1/4 cup chopped fresh mint (optional)
Easy Chocolate Pudding
By Chef_Kate
Place water in a food processor work bowl, fitted with the plastic mixing blade or the jar of a blender
- 1/4 cup (60 ml) cold water
- 1 envelope unflavored gelatin
- 1/2 cup (120 ml) boiling water
- 2/3 cup (85 g) powdered nonfat dry milk
- 3 tablespoons (45 g) European-style cocoa
- 1/2 cup (10 g) spoonable sugar substitute
- 1/2 tablespoon vanilla extract
- dash salt
- 3/4 cup (100 g) crushed ice
- additional cocoa for garnish (optional)
White Bean Salad
By Chef_Kate
Combine all the ingredients and toss well
- 1 cup canned cannellini beans, drained and rinsed
- 1 cup canned navy beans, drained and rinsed
- 1/2 cup minced scallions
- 1/2 cup minced fresh parsley
- 1/2 cup minced celery
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- 1 tsp Dijon mustard
- Salt and pepper to taste
Fresh Peach Brulee
By Chef_Kate
Preheat the broiler. Line a small baking pan with aluminum foil
- 2 large fresh peaches, about 6 ounces (180 g) each
- 2 tablespoon (30 ml) fresh lemon juice
- refrigerated butter-flavored cooking spray
- 4 teaspoons (20 ml)) packed light brown sugar
White Chocolate Pudding
By Chef_Kate
In a heavy saucepan, combine the cornstarch, salt, and Truvia
- 31/2 Tbsp. cornstarch
- 1/4 tsp. salt
- 8 packets Truvia natural sweetener
- 21/2 cups fat-free milk, heated but not brought to a boil
- 1 oz. (2 squares) premium white chocolate baking bar (such as Ghirardelli), melted
- 1 tsp. vanilla
Fresh Strawberries with Raspberry Ricotta Dip
By Chef_Kate
Combine all ingredients; place in a decorative bowl
- Raspberry Ricotta Dip:
- 4 72 g) large perfect fresh strawberries PER SERVING, washed and left unhulled
- 1 cup (200 g) low-fat ricotta cheese
- 1 cup (123 g) fresh raspberries, crushed
- 1/2 teaspoon (2.5 ml) sugar substitute
- 1 teaspoon (5 ml) grated lemon zest
Wild Rice Soup
By Chef_Kate
In a large saucepan, heat the oil over medium heat
- 2 Tbsp. olive oil
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 large onion, diced
- 1 small green pepper, diced
- 3 cups low-fat, reduced-sodium chicken broth
- Herb Bag
- 3 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1 garlic clove, peeled, left whole
- Dash crushed red pepper flakes
- 1 1/2 cups cooked wild rice
- 1 cup fat-free half-and-half
- 1/4 cup toasted almond slivers
- Salt and pepper to taste
Winter Salad with Citrus
By Chef_Kate
Combine the dressing ingredients together in a bowl
- Salad
- 6 cups mixed greens
- 1 cup grapefruit sections
- 1 cup orange sections
- 1 cup thinly sliced red onion
- 1/4 cup coarsely chopped toasted walnuts
- Dressing
- 2 Tbsp. raspberry vinegar
- 1 Tbsp. orange juice
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. olive oil
- 1/2 tsp. sugar
- 1/4 tsp. pepper
- 1/2 tsp. soy sauce
- 1/4 tsp. dry mustard
- 1/8 tsp. salt
Winter Vegetable Potage
By Chef_Kate
To prepare the potage, heat the butter and olive oil in a large soup pot over medium-high heat
- Potage
- 2 tsp. butter
- 1 tsp. olive oil
- 3 cups diced onions
- 2 cups peeled and diced carrots
- 2 cups finely diced fennel
- Kosher salt to taste
- 10 cups low-fat, reduced-sodium chicken broth
- 2 cups sliced cabbage
- 3 cups peeled and diced Yukon Gold potatoes
- 1 cup peeled and diced rutabaga
- Fresh-ground pepper to taste
- 2 cups chopped broccoli
- Yogurt Chive Topping
- 1/2 cup nonfat Greek-style yogurt
- 3 Tbsp. minced fresh chive
Yogurt Mustard Dressing
By Chef_Kate
Whisk all ingredients together in a small bowl
- 3 Tbsp. plain, nonfat Greek-style yogurt
- 2 Tbsp. minced parsley
- 1 Tbsp. olive oil
- 2 tsp. Dijon mustard
- 1 tsp. fresh lime juice
- Kosher or sea salt and pepper to taste