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Recipes
Slow-Cooker Chipotle Chicken Stew
By cserumga
460 calories per serving
- 1 1/4 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
- 2 teaspoons ground cumin
- Kosher salt and freshly ground pepper
- 1 onion, chopped
- 1 15 -ounce can diced fire-roasted tomatoes with green chiles
- 1 chipotle chile in adobo sauce, seeded and chopped, plus 1 tablespoon sauce from the can
- 1/2 teaspoon dried oregano
- 1 cup frozen corn (preferably fire-roasted), thawed
- 8 corn tortillas
- 1/4 cup crumbled Cotija cheese
- 1 avocado, diced
- 1/2 cup fresh cilantro, torn
Turkey Meatball Subs
By cserumga
Amount per serving Calories: 386 Fat: 9
- 4 (2 1/2-ounce) hoagie rolls with sesame seeds, split
- 3 tablespoons fat-free milk
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 12 ounces ground turkey breast
- 1 large egg white
- 4 teaspoons olive oil, divided
- 3/4 cup chopped yellow onion
- 1 teaspoon minced fresh garlic
- 1/4 cup dry white wine
- 1 3/4 cups lower-sodium marinara sauce
- 1/4 cup chopped fresh basil
- 1 tablespoon balsamic vinegar
- 5 teaspoons grated Parmigiano-Reggiano cheese
Smoky Salsa Verde
By cserumga
1. Adjust oven rack 5 inches from broiler element and heat broiler
- 1 pound tomatillos, husked
- 1 small onion, quartered
- 1 jalapeño chile, stemmed, halved, and seeded
- 1 garlic clove, peeled
- 1 teaspoon olive oil
- 1/2 cup fresh cilantro leaves
- 1 tablespoon lime juice
- Salt
Chicken and Biscuits
By cserumga
The addition of celery root is a great twist on the familiar flavors in this dish
- 2 tablespoons vegetable oil
- 1 1/2 pounds skin-on, bone-in chicken thighs
- Kosher salt, freshly ground pepper
- 8 medium carrots (about 1 pound), peeled, cut into 2-inch pieces
- 1 small celery root (about 12 ounces), peeled, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 1 leek, white and pale-green parts only, chopped
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1 cup dry white wine
- 4 cups low-sodium chicken broth
- 4 sprigs thyme
- 1 sprig rosemary
- 2 bay leaves
- 1 1/2 teaspoons (or more) Sherry vinegar
Cioppino
By cserumga
This stew uses bottled clam juice, a smart shortcut to a robust broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 1 28-ounce can whole peeled tomatoes
- 2 8-ounce bottles clam juice
- 4 sprigs flat-leaf parsley
- 2 bay leaves
- Kosher salt, freshly ground pepper
Quick Pasta Bolognese
By cserumga
Per serving: 414 calories; 10 g fat ( 3 g sat , 5 g mono ); 43 mg cholesterol; 55 g carbohydrates; 0 g added ...
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 medium stalks celery, finely chopped
- 3 cloves garlic, minced
- 8 ounces whole-wheat rigatoni or penne (about 3 cups)
- 8 ounces lean (93% or leaner) ground beef
- 1/3 cup dry red wine
- 1 14-ounce can petite diced tomatoes
- 2 tablespoons tomato paste
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Yankee Pot Roast for Two
By cserumga
1. Adjust oven rack to middle position and heat oven to 325 degrees
- 2 (8- to 10-ounce) beef top blade steaks
- Salt and pepper
- 4 teaspoons vegetable oil
- 3 carrots, peeled (1/2 carrot chopped fine, 2 1/2 carrots cut into 1 1/2-inch pieces)
- 1 onion (1/2 onion chopped fine, 1/2 onion cut into 4 wedges through root end)
- 1 celery rib, minced
- 2 garlic cloves, minced
- 2 teaspoons tomato paste
- 1 3/4 cups low-sodium chicken broth
- 2 teaspoons soy sauce
- 1 sprig fresh thyme
- 1 bay leaf
- 10 ounces red potatoes, unpeeled, cut into 1-inch pieces
- 2 tablespoons minced fresh parsley
- 1 teaspoon balsamic vinegar
Greek Chicken Pitas
By cserumga
Per serving: 331 cal, 4g fiber, 31g protein
- 1/2 cup red wine vinegar
- 1/3 olive oil
- 2 Tbsp minced fresh parsley
- 1 Tbsp minced fresh thyme
- 2 tsp dried oregano
- Juice of 1 lemon
- 2 boneless, skinless chicken breasts (8 oz each), trimmed
- 1/2 cup seeded and diced cucumber, squeezed dry
- 1/3 cup fat-free plain Greek yogurt
- 1 Tbsp chopped fresh dill
- 1 clove garlic
- 1/2 tsp table salt
- 1 cup diced red onions
- 1 cup halved cherry tomatoes
- 4 whole-wheat pita pockets
- 4 leaves green leaf lettuce
- 1/2 cup crumbled feta cheese
Flank Steak Tacos with Slaw
By cserumga
Amount per serving Calories: 281 Fat: 9
- Cooking spray
- 2 teaspoons chili powder
- 1 teaspoon brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon unsweetened cocoa
- 1/2 teaspoon salt, divided
- 1 (12-ounce) flank steak, trimmed
- 1 red bell pepper
- 1 yellow bell pepper
- 1 tablespoon cider vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon honey mustard
- 1 cup julienne-cut jicama
- 1 cup thinly sliced radicchio
- 1/4 cup cilantro leaves
- 8 corn tortillas
- 1 small lime, cut into 8 wedges
Grilled Caesar Salad
By cserumga
1. FOR THE DRESSING: Combine lemon juice and garlic in bowl and let stand for 10 minutes
- DRESSING
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/2 cup mayonnaise
- 1/2 ounce Parmesan cheese, grated (1/4 cup)
- 1 tablespoon white wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 anchovy fillets, rinsed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup extra-virgin olive oil
- SALAD
- 1 (12-inch) baguette, cut on bias into 5-inch-long, 1/2-inch-thick slices
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, peeled
- 3 romaine lettuce hearts (18 ounces), halved lengthwise through cores
- 1/2 ounce Parmesan cheese, grated (1/4 cup)