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Recipes
Shrimp Pad Thai (CL)
By goldens64
David Bonom, Cooking Light MARCH 2011
- 8 ounces uncooked flat rice noodles (pad Thai noodles)
- 2 tablespoons dark brown sugar
- 2 tablespoons lower-sodium soy sauce
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon Sriracha or chili garlic sauce
- 3 tablespoons canola oil
- 1 cup (2-inch) green onion pieces
- 8 ounces peeled and deveined large shrimp
- 5 garlic cloves, minced
- 1 cup fresh bean sprouts
- 1/4 cup chopped unsalted dry-roasted peanuts
- 3 tablespoons thinly sliced fresh basil
Shrimp Florentine with Caramelized Garlic (CL)
By goldens64
Steve Petusevsky, Whole Foods Cookbook, Cooking Light MARCH 2006
- 1/2 teaspoon kosher salt
- 20 garlic cloves, peeled
- Cooking spray
- 2 teaspoons olive oil
- 1 pound medium shrimp, peeled and deveined
- 1 teaspoon butter
- 3/4 cup half-and-half
- 1/2 cup fat-free, less-sodium chicken broth
- 1/3 cup (about 1 1/2 ounces) grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon black pepper
- 2 cups frozen loose-leaf spinach, thawed, drained, and squeezed dry
- 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Parker House Rolls
By goldens64
1) In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients (except the 3 tables...
- 3 cups King Arthur Unbleached All-Purpose Flour: 1
- 2 1/2 teaspoons instant yeast: 1
- 3 tablespoons sugar: 1
- 1 1/4 teaspoons salt: 1
- 1/4 cup potato flour or 3/4 cup instant mashed potato flakes: 1
- 3 tablespoons butter: 1
- 1 cup milk: 1
- 1 large egg: 1
- 3 1/2 to 4 tablespoons butter, melted; for brushing on rolls: 1
Almond-Stuffed Baked Apples with Caramel-Apple Sauce (CL)
By goldens64
Caprial and John Pence, Cooking Light SEPTEMBER 2004
- 1/2 cup sliced almonds, toasted
- 1/4 cup sugar
- 2 teaspoons butter, melted
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- Dash of ground nutmeg
- 1 large egg white
- 4 Braeburn apples, halved
- Cooking spray
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup sugar
- 3 tablespoons water
- 1/2 cup apple cider
- 1 tablespoon brandy
- 1 tablespoon Grand Marnier (orange-flavored liqueur)
- 1 teaspoon butter
- Dash of salt
Jamie's Chili
By goldens64
In a skillet brown ground beef and sausage, drain and set aside
- 1 pound mixed ground beef and sausage, browned and drained
- 1 medium onion, diced
- 1 green bell pepper diced
- 2 cups chopped celery
- 2 (28-ounce) cans diced tomatoes
- 1 (28-ounce) can whole, peeled tomatoes
- Ground cumin
- Chili powder
- 1 (14 1/2-ounce) can pinto beans, drained and rinsed
- 1 (14 1/2-ounce) can black beans, drained and rinsed
- 1 (14 1/2-ounce) can kidney beans, drained and rinsed
- 1 package chili seasoning mix
- Shredded cheddar, sour cream, chopped green onions, for garnish
Chicken and Wild Rice Soup (CL)
By goldens64
Elizabeth Taliaferro, Cooking Light SEPTEMBER 2004
- 1 cup uncooked quick-cooking wild rice
- Cooking spray
- 1 cup chopped onion
- 2 garlic cloves, minced
- 3 cups fat-free, less-sodium chicken broth
- 1 1/2 cups cubed peeled baking potato
- 3 cups 2% reduced-fat milk
- 1/3 cup all-purpose flour
- 10 ounce light processed cheese, cubed (such as Velveeta Light)
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup chopped fresh parsley (optional)
Vegetable Pasta Salad
By goldens64
Cook pasta according to package instructions
- 1 zucchini
- 10 oz. baby carrots
- 1 (10 oz.) box frozen baby peas
- 1 (10 oz.) box frozen green beans
- 1 (16 oz.) box vegetable rotini pasta
- 1 tbsp. tomato paste
- 1/3 cup grated parmesan cheese
- Mayonnaise
Artichoke Risotto
By goldens64
In a medium saucepan, bring chicken broth to a boil; remove from heat, and keep warm
- 1 (32-ounce) carton chicken broth
- 2 tablespoons butter
- 1/4 cup minced shallots
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 1/2 cup chopped artichoke hearts
- 1/4 cup shredded Parmesan cheese
Honey-Orange Pork Tenderloin (CL)
By goldens64
Julianna Grimes, Cooking Light DECEMBER 2012
- 1/3 cup orange marmalade
- 3 tablespoons cider vinegar
- 3 tablespoons lower-sodium soy sauce
- 1 1/2 tablespoons minced fresh garlic
- 1 1/2 teaspoons honey
- 2 tablespoons canola oil
- 1 (1-pound) pork tenderloin, trimmed
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Dinner Rolls, Five Ways (CL)
By goldens64
One dough recipe yields five roll variations
- 2 teaspoons sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 (12-ounce) can evaporated fat-free milk, warmed (100° to 110°)
- 4 cups all-purpose flour, divided
- 1 large egg, lightly beaten
- 1 teaspoon salt
- Cooking spray
- 1 teaspoon cornmeal
- 2 tablespoons butter, melted and cooled
- Poppy seeds (optional)