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Recipes
Sour Cream Mashed Potatoes and Parsnips
By cserumga
Makes 4 servings @ 180 calories each
- 1 1/4 lbs russet potatoes, peeled and cut into 1-inch cubes
- 1 medium parsnip, peeled and chopped (1 cup)
- 1 small onion, diced (1 cup)
- 1/4 cup sour cream
- 1 Tbsp minced fresh parsley
- Salt and black pepper to taste
- Crumbled bacon
- Chopped fresh parsley
Lasagna Soup
By cserumga
Heat one tablespoon olive oil in a large pot over medium-high heat
- 2 Tbsp extra virgin olive oil, divided
- 1 lb lean ground beef
- 1 large yellow onion, diced (2 cups)
- 3 - 5 garlic cloves, to taste, minced
- 4 cups low-sodium chicken broth
- 1 (14.5 oz) can petite diced tomatoes
- 1 (14.5 oz) can crushed tomatoes
- 2 1/2 Tbsp tomato paste
- 1 3/4 tsp dried basil
- 3/4 tsp dried oregano
- 1/2 tsp dried rosemary, crushed
- 1/2 tsp fennel seeds, crushed
- 1/2 tsp dried thyme
- 1 tsp granulated sugar
- 1 1/2 Tbsp chopped fresh parsley, plus more for garnish
- Salt and freshly ground black pepper, to taste
- 8 lasagna noodles, broken into bite size pieces (6.5 oz)
- 1 1/4 cups shredded mozzarella cheese (5 oz)
- 1/2 cup finely shredded parmesan cheese (2 oz)
- 8 oz ricotta cheese
Buffalo Chicken Salad
By cserumga
Calories: 254 Total Fat: 10 grams Saturated Fat: 3 grams Protein: 31 grams Total carbohydrates: 10 grams Sugar
- Blue Cheese Dressing:
- 2 (8-ounce) boneless, skinless chicken breast halves
- 2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
- 2 teaspoons olive oil
- 2 hearts Romaine, cut into 1-inch strips (about 8 cups)
- 4 celery stalks, thinly sliced
- 2 carrots, coarsely grated
- 2 scallions, green part only, sliced
- 2 tablespoons mayonnaise
- 1/4 cup lowfat buttermilk
- 1/4 cup plain fat-free yogurt
- 1 tablespoon white vinegar
- 1/2 teaspoon sugar
- 1/3 cup crumbled blue cheese
- Salt and freshly ground pepper
Ginger Limeade
By cserumga
Whisk together sugar, lime juice, and mint leaves in a pitcher until sugar dissolves
- 1/2 c superfine sugar
- 1/2 c fresh lime juice
- 8 fresh mint leaves
- 2 c ginger ale
- 4 lime slices
Superfood Chicken Soup
By cserumga
Heat the coconut oil in a large pot over medium-high heat
- 2 tablespoons coconut oil
- 1 3 -inch piece fresh ginger, peeled and thinly sliced
- 4 cloves garlic, thinly sliced
- 1 large turnip (about 10 ounces), peeled and cut into 1/2-inch cubes
- 2 cups shredded kale or other winter greens 2 teaspoons ground turmeric
- Kosher salt and freshly ground pepper
- 4 cups low-sodium chicken broth
- 1 15 -ounce can chickpeas, drained and rinsed
- 3 cups shredded rotisserie chicken (skin removed; about 12 ounces)
- Fresh lemon juice, to taste
- Whole-wheat naan bread, warmed, for serving
Brussels Sprout Slaw
By cserumga
250 calories per serving
- Dressing:
- 1/4 cup olive oil
- 2 tablespoons distilled white vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon brown mustard
- Salad:
- 1 pound Brussels sprouts, shredded
- 1/2 cup dried cherries
- 1/2 cup slivered almonds
- 1/2 cup grated Parmesan cheese
Hollandiase Sauce (Alton Brown)
By cserumga
- from Good Eats - makes 1 1/2 cups
- 3 large egg yolks
- 1 tsp water
- 1/4 tsp sugar
- 3/4 cup unsalted butter, cut into small pieces and chilled
- 1/2 tsp kosher salt
- 2 tsp lemon juice
- 1/8 tsp ground cayenne pepper
Ginger-and-Honey Chicken Wings
By cserumga
Finely grate the ginger into a fine sieve set over a bowl
- One 4 ounce piece of fresh ginger, peeled
- 1/4 cup honey
- Kosher salt
- Pepper
- 2 tablespoons canola oil, plus more for brushing
- 2 1/4 pounds chicken wings
- 2 tablespoons crushed salted roasted peanuts
- 2 tablespoons finely chopped cilantro
- Lime wedges, for serving
Pan-Seared Herb Shrimp
By cserumga
228 calories per serving
- 3 1/2 tablespoons olive oil, divided
- 3/4 cup fresh cilantro leaves
- 3/4 cup fresh parsley leaves
- 1/2 cup fresh basil leaves
- 2 tablespoons chopped green onions
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves
- 24 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
Beef and Black Bean Chili and Corn-Chip Casserole
By cserumga
In a large deep skillet or pot, brown ground beef in oil over high heat
- 2 pounds ground beef sirloin, 90 percent lean
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- Salt and pepper
- 1 tablespoon Worcestershire sauce, eyeball it
- 1 medium onion, finely chopped
- 4 to 6 cloves garlic, finely chopped
- 1 can (6 ounces) sliced jalapeno peppers
- 3 tablespoons dark chili powder, 2 palm fulls
- 1 tablespoon cumin, 1/2 palm full
- 1 cup beef stock or broth
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 2 (15-ounce) cans black beans, drained
- 3 cups corn chips (such as Fritos)
- 2 cups shredded Monterey Jack or cheddar sheese
- 2 tablespoons chopped fresh cilantro (optional)
- 2 (8 1/2-ounce) packages, corn muffin mix
- 3 scallions, thinly sliced