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Recipes
Turkey & Black Bean Tacos with Green Herb Salsa
By cserumga
450 calories per 2 taco serving
- 4 1/2 tsp olive oil, divided
- 1 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 1/2 tsp ground cumin
- 1 tsp each ground coriander, garlic powder and paprika
- 1/2 tsp sea salt
- 1 lb boneless, skinless turkey breast, cut into thin strips
- 1 1/2 cups cooked black or pinto beans
- 8 6-inch soft corn tortillas, warmed
- SALSA
- 1 small jalapeño chile pepper, seeded and roughly chopped
- 1 1/2 cups loosely packed fresh cilantro
- 1/4 cup sliced green onions
- 3 tbsp fresh oregano
- 1 small clove garlic
- Pinch sea salt
- 4 tsp fresh lime juice
- 4 tsp olive oil
Skillet Beef Tamales
By cserumga
1 cup beef mixture with 1 tablespoon sour cream equals 329 calories, 11 g fat (5 g saturated fat), 59 mg cholestero...
- 1 pound lean ground beef (90% lean)
- 1/3 cup chopped green pepper
- 1/3 cup chopped sweet red pepper
- 2 cups salsa
- 3/4 cup frozen corn
- 2 tablespoons water
- 6 corn tortillas (6 inches), halved and cut into 1/2-inch strips
- 3/4 cup shredded reduced-fat cheddar cheese
- 5 tablespoons fat-free sour cream
Sweet Potato & Bean Quesadillas Recipe
By cserumga
306 calories per serving
- 2 medium sweet potatoes
- 4 whole wheat tortillas (8 inches)
- 3/4 cup canned black beans, rinsed and drained
- 1/2 cup shredded pepper jack cheese
- 3/4 cup salsa
Corn-Chicken Skillet Dinner
By cserumga
Preheat the broiler. Finely crush the cornflakes in a resealable plastic bag using your hands
- 1 1/4 cups cornflake cereal
- 3 tablespoons extra-virgin olive oil
- Grated zest of 1 lemon
- 1 tablespoon fresh thyme, chopped, plus 3 sprigs
- Kosher salt and freshly ground pepper
- 2 ears of corn, shucked
- 1 zucchini, quartered lengthwise and thinly sliced
- 1 pint cherry or grape tomatoes
- 2 cloves garlic, thinly sliced
- 2 cups light cream
- 2 cups chopped rotisserie chicken (from about 1/2 chicken)
- 1 cup shredded dill havarti cheese (about 4 ounces)
Better Than Grannie's Creamed Corn
By cserumga
from Alton Brown
- 1/2 onion, diced
- 1 tablespoon butter
- 2 pinches kosher salt
- 8 ears fresh corn
- 1 sprig fresh rosemary, bruised
- 1 tablespoon sugar
- 1/4 teaspoon turmeric
- 2 tablespoons yellow cornmeal
- 1 cup heavy cream
- Fresh ground black pepper
Beef & Asparagus Negimaki Rolls
By cserumga
Per serving: 300 calories; 14 g fat ( 4 g sat , 6 g mono ); 88 mg cholesterol; 11 g carbohydrates; 3 g added ...
- 3 tablespoons hoisin sauce
- 3 tablespoons water
- 1 tablespoon tomato paste
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon crushed red pepper
- 1 bunch asparagus (about 1 pound), trimmed
- 1 bunch scallions, trimmed and halved crosswise
- 1 tablespoon canola oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 1/4 pounds skirt steak (see Tip), trimmed
- 2 teaspoons toasted sesame seeds
Spanish Turkey Meatball Stew
By cserumga
Per serving: Calories 458; Fat 18 g (Saturated 4 g); Cholesterol 81 mg; Sodium 1,234 mg; Carbohydrate 36 g; Fiber 8
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 5 cloves garlic, minced
- Kosher salt
- 1 teaspoon smoked paprika
- 1 cup sliced small carrots
- 2 14-ounce cans low-sodium diced fire-roasted tomatoes
- 2 cups low-sodium chicken broth
- 1 15-ounce can chickpeas, drained and rinsed
- 1 1/4 pounds lean ground turkey
- 3/4 cup loosely packed fresh parsley (about 1 bunch), chopped, plus more for topping
- Freshly ground pepper
Baked Ziti with Eggplant
By cserumga
Preheat the oven to 400 degrees
- 3/4 pound ziti
- 1 eggplant (about 1 lb), cut into 12 sliced
- 1/4 cup EVOO
- Salt and pepper
- 4 cloves garlic, chopped
- 1 24 ounce jar marinara sauce
- 3/4 pound shredded mozzarella
- 1/4 cup grated parmesan
Coq Au Vin Fondue
By cserumga
Heat vegetable stock in fondue pot until it begins to simmer
- 3 1/2 cups vegetable stock
- 1/2 cup Burgundy wine
- 1/2 cup sliced mushrooms
- 1 Tbsp garlic, minced
- 2 green onions, sliced
Roasted Red and Golden Beet Salad
By cserumga
150 calories per serving
- 1 pound red beets (about 3 medium beets), trimmed
- 1 pound golden beets (about 3 medium beets), trimmed
- 2 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons honey
- 1/2 teaspoon minced garlic
- 1/4 teaspoon kosher salt, divided
- 1/8 teaspoon freshly ground black pepper
- 4 cups chopped watercress
- 2 ounces goat cheese, crumbled (about 1/2 cup)