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Recipes
Tuna Noodle Casserole
By cserumga
500 calories per serving
- Kosher salt
- 6 ounces wide egg noodles
- 2 tablespoons unsalted butter
- 6 scallions (white parts sliced, green parts finely chopped)
- 3 stalks celery, thinly sliced, plus 2 tablespoons chopped leaves
- 1 12 -ounce can fat-free evaporated milk
- Freshly ground pepper
- 1 cup frozen peas and carrots
- 1 tablespoon dijon mustard
- 1/2 cup light sour cream
- 3/4 cup shredded low-fat monterey jack cheese (about 3 ounces)
- 1 5 -ounce can water-packed tuna, drained and flaked
- 1/4 cup panko breadcrumbs
Basic Popovers
By cserumga
Recipe courtesy Alton Brown for Food Network Magazine
- 1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon for the pan
- 4 3/4 ounces all-purpose flour
- 1 1/2 teaspoons kosher salt
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
Slow-Cooker Hungarian Goulash
By cserumga
Cook's Country - Feb/March 2015, page 26
- Cook's Country - Feb/March 2015, page 26
Chicken Teriyaki
By cserumga
In a large, deep skillet, bring 2 inches of water to a boil
- 3/4 pound boneless, skinless chicken breast, thinly sliced on the diagonal
- 4 tablespoons teriyaki sauce
- Salt
- 3/4 pound green beans (12-oz. package), trimmed and halved crosswise
- 1/2 cup chicken stock
- 2 tablespoons mirin (rice wine) or dry sherry
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon ground Asian red chile pepper or 1/4 tsp. cayenne pepper
- 2 tablespoons stir-fry oil or high-temperature cooking oil, such as peanut oil
- 1/2 pound shiitake mushrooms, stemmed and sliced
- 1 bunch scallions, halved lengthwise, whites and greens cut crosswise into 2-inch pieces
- 4 cloves garlic, sliced
- 1-inch piece fresh ginger, peeled and grated
- Cooked rice, for serving
Better-For-You Sweet Tea
By cserumga
In a large saucepan, bring 8 cups cold water and the ginger to a boil
- 1 tablespoon grated peeled fresh ginger
- 8 plain black tea bags
- 2 large peaches, peeled, pitted and chopped, or 8 oz. frozen peaches, thawed
- 2 tablespoons honey
- 8 sprigs mint
California Shrimp Tacos with Corn Salsa
By cserumga
2 tacos equals 342 calories, 14 g fat (3 g saturated fat), 83 mg cholesterol, 1,007 mg sodium, 40 g carbohydrate, 7...
- 1 can (11 ounces) Mexicorn, drained
- 3/4 cup chopped seeded tomatoes
- 1/2 cup black beans, rinsed and drained
- 1/4 cup minced fresh cilantro
- 3 garlic cloves, minced
- 1/4 teaspoon pepper
- 1/2 cup guacamole
- 3 tablespoons reduced-fat ranch salad dressing
- 16 uncooked large shrimp, peeled and deveined
- 3 teaspoons chili powder
- 1/2 teaspoon Cajun seasoning
- 8 taco shells, warmed
Egg and Prosciutto Panini
By cserumga
Per 1/2 sandwich: 329 cal, 13g total fat, 123mg chol, 35g carb, 1010mg sodium, 2g fiber, 17g protein
- 4 slices white or wheat sour dough bread, 1/2-inch thick
- softened butter
- 2 tablespoons whole grain mustard
- 2 ounces Havarti cheese, thinly sliced
- 2 ounces prosciutto, thinly sliced
- 2 eggs
- 2 teaspoons Parmesan cheese, grated
- 1 teaspoon milk
- 1 teaspoon fresh chives
- 1 teaspoon unsalted butter
Sweet and Sour Chicken
By cserumga
324 calories per serving
- 2 large egg whites
- 4 teaspoons cornstarch, divided
- 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
- 6 tablespoons unsalted ketchup
- 1/4 cup water
- 3 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 1 1/2 tablespoons lower-sodium soy sauce
- 2 tablespoons canola oil, divided
- 1 red bell pepper, cut into 1-inch pieces
- 1 1/2 cups fresh pineapple chunks
- 2 teaspoons grated fresh ginger
- 3 green onions, cut into 1-inch pieces
- 3/8 teaspoon kosher salt
Mexican Tomato and Corn Salad
By cserumga
Per serving: 144 cal, 8g total fat, 13mg chol, 59mg sodium, 11g carb, 2g fiber, 6g protein
- For the salad:
- 1 tablespoon olive oil
- 1 1/2 cups fresh or frozen corn kernels
- 2 cups halved grape or cherry tomatoes
- 1 cup crumbled queso fresco cheese
- 2 tablespoons chopped fresh cilantro
- Salt, pepper and sugar to taste
- For the dressing:
- 1 tablespoon freshly grated lime zest (zest the lime(s) before juicing)
- 1 tablespoon fresh lime juice
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon minced garlic (from about 3 garlic cloves)
Seared Shrimp with Tomato, Lime, and Avocado
By cserumga
1. Combine tomatoes, scallion whites, cilantro, garlic, chipotle, and ¾ teaspoon salt in bowl; set aside
- 1 pound tomatoes, cored and cut into 1/2-inch pieces
- 6 scallions, white and green parts separated, sliced thin
- 1/4 cup minced fresh cilantro
- 3 garlic cloves, minced
- 2 teaspoons minced canned chipotle chiles in adobo sauce
- Salt and pepper
- 1 1/2 pounds peeled and deveined extra-large shrimp (21 to 25 per pound)
- 2 tablespoons vegetable oil
- 1 tablespoon lime juice, plus lime wedges for serving
- 1 avocado, halved, pitted, and cut into 1/2-inch pieces