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Recipes
Thai Steak Soup
By cserumga
Heat 1 tablespoon vegetable oil in a medium nonstick skillet over medium-high heat
- 1/4 cup vegetable oil
- 12 ounces skirt steak
- Kosher salt and freshly ground pepper
- 4 ounces stir-fry rice noodles
- 1 21/2 -inch piece fresh ginger, peeled and thinly sliced
- 1 red jalapeno pepper (1/2 chopped, 1/2 thinly sliced into rounds)
- 1 bunch scallions, thinly sliced (white and green parts separated)
- 4 cups low-sodium chicken broth
- 2 cups snow peas, trimmed and halved
- 4 carrots, thinly sliced
- 1/2 cup roughly chopped fresh cilantro
- 1/2 cup packaged fried shallots or onions
Chicken and Asparagus Lemon Stir Fry
By cserumga
268 calories per serving
- 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
- Kosher salt, to taste
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 tbsp canola or grapeseed oil, divided
- 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
- 6 cloves garlic, chopped
- 1 tbsp fresh ginger
- 3 tablespoons fresh lemon juice
- fresh black pepper, to taste
Herbed Beef with Noodles
By cserumga
3 ounces cooked beef with 3/4 cup noodles equals 290 calories, 7 g fat (2 g saturated fat), 92 mg cholesterol, 334 ...
- 2 pounds beef top round steak
- 1/2 teaspoon salt
- 1/2 teaspoon pepper, divided
- 2 teaspoons canola oil
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
- 1 medium onion, chopped
- 1 tablespoon fat-free milk
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 6 cups cooked wide egg noodles
- Chopped celery leaves, optional
New and Improved England Clam Chowder
By cserumga
Per serving: 250 cal, 7g fat, 31g carb, 4g fiber, 19g protein
- Olive oil cooking spray
- 4 cloves garlic, 2 finely chopped and 2 very thinly sliced
- 1 tablespoon EVOO
- 1 onion, chopped
- 3 tablespoons chickpea flour
- 2 10 ounce cans baby clams in water
- 1 pound red potatoes, cut into 1/2-inch pieces
- 1 1/2 cups 1% milk
- 2 large sprigs fresh thyme, plus 1 tsp thyme leaves for garnishing
- Salt and pepper
- Sweet smoked paprika, for garnishing
Easy Egg Drop Soup
By cserumga
84 calories per serving
- 1 (49.5 fluid ounce) can chicken broth
- 1 bunch chopped green onions
- 1/4 teaspoon white sugar
- 2 tablespoons soy sauce
- 3 tablespoons cornstarch
- 1/3 cup cold water
- 3 eggs
- 2 tablespoons cold water
Spicy Beef Fajitas with Goat Cheese
By cserumga
Season the meat with salt and pepper
- 2 pounds bone-in beef short ribs, sliced off the bone and cut into 1/4-inch-by-1-inch strips
- 2 tablespoons EVOO
- 1 large yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 1/4 cups jarred salsa
- 8 soft corn tortillas
- 3 ounces goat cheese crumbled
- 3/4 cup cilantro leaves
Black Bean and Corn Salsa
By cserumga
115 calories per 3/4 cup serving
- 4 (15 ounce) cans black beans, rinsed and drained
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 green bell pepper, diced
- 1/4 red onion, finely chopped
- 1 (16 ounce) package frozen corn, thawed
- 2/3 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon minced garlic
- 1/4 teaspoon hot sauce, or to taste
Apple Bacon Cheddar Mac'n'Cheese
By cserumga
Preheat the oven to 350 degrees
- 6 slices bacon, cut into 1/4-inch pieces
- 2 granny smith apples - peeled, cored and cut into 1/2-inch pieces
- 2 leeks - white and light green parts thinly sliced crosswise, rinsed well and drained
- 3/4 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup flour
- 3 cups milk, at room temperature
- 8 ounces sharp white cheddar, coarsely shredded (about 2 cups)
- Salt and pepper
- 1/3 cup chopped flat-leaf parsley
Cabin in the Woods Burgers with Bacon & Eggs
By cserumga
1.Preheat the oven to 400 degrees
- 1/2 pound thick-cut bacon or black-pepper bacon
- 1/4 cup dark amber maple syrup
- 1 1/2 pounds coarsely ground beef chuck
- 3 tablespoons worcestershire sauce
- 3 tablespoons grated onion
- 2 tablespoons grainy dijon mustard
- coarse salt and black pepper
- EVOO or vegetable oil for drizzling
- 1/2 pound sliced extra-sharp white cheddar, for topping
- melted butter, for frying eggs and basting burger rolls
- 4 organic eggs
- 4 seed-topped or onion burger rolls, split
Savannah Tailgater Chili
By cserumga
Heat 2 tablespoons olive oil in a large pot over medium-high heat
- 3 tablespoons extra-virgin olive oil
- 2 pounds ground beef
- Kosher salt and freshly ground pepper
- 1 medium onion, diced (about 1 cup)
- 1 small green bell pepper, seeded and diced (about 1/2 cup)
- 2 large cloves garlic, finely chopped
- 1/4 cup chili powder, plus more to taste
- 2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 3 15-ounce cans red kidney beans, drained and rinsed
- 1 28-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 1 10-ounce bag frozen corn kernels
- Sour cream, for serving
- Grated cheddar cheese, for serving