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Recipes
Roasted Cherry Tomato Caprese
By cserumga
Preheat oven to 350°. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly wi...
- 2 pints cherry tomatoes
- 4 sprigs thyme
- 4 garlic cloves, smashed
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 8 ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces
- Flaky sea salt
- Country-style bread, brushed with oil, toasted in oven (for serving)
Ginger Beef & Bok Choy Stir-Fry with Sushi Rice
By cserumga
Per serving: 508 cal, 13g total fat, 55mg chol, 55g carb, 2g fiber, 27g protein
- 1 cup dry sushi rice
- 2 Tbsp rice vinegar
- 1 Tbsp sugar
- 1 tsp kosher salt
- 1/4 cup low-sodium beef broth
- 2 Tbsp dry sherry
- 2 Tbsp oyster sauce
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp cornstarch
- 1 Tbsp chili garlic sauce
- 1 tsp brown sugar
- 1 tsp sesame oil
- 1/4 tsp beef base (such as Better than Bullion)
- 1 Tbsp peanut oil
- 1 lb sirloin steak, seasoned with salt and pepper
- 3 Tbsp minced fresh ginger
- 2 Tbsp minced garlic
- 8 cups chopped baby bok choy
- 2 cups sliced white onions
- Toasted sesame seeds
Almost-Famous Chimichangas
By cserumga
Preheat the oven to 450 degrees F
- 2 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- 1 white onion, chopped
- 3 cloves garlic, chopped
- 1 jalapeno pepper, diced (remove seeds for less heat)
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Kosher salt
- 1 small tomato, chopped, plus more for topping
- 2 tablespoons chopped fresh cilantro
- 2 1/2 cups shredded rotisserie chicken
- 1/4 cup sour cream
- 115-ounce can refried beans
- 410-inch flour tortillas
- 1 cup shredded monterey jack cheese, plus more for topping
- Mexi-sauce, for topping (see below)
- Shredded lettuce, for topping
- Mexican rice, for serving
Beet Puree
By cserumga
128 calories per serving
- 2 pounds fresh beets (without greens), peeled and cut into 1/2-inch-thick wedges
- 2 cloves garlic, thinly sliced
- 1 (1 inch) piece fresh ginger root, peeled and thinly sliced
- 1 1/2 teaspoons ground coriander
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3/4 teaspoon finely grated orange zest
- 3 tablespoons orange juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons butter, cut into bits
Chopped Steaks with Mushroon Gravy
By cserumga
Per serving: 380 cal, 17g total fat, 198mg chol, 799mg sodium, 17g carb, 1g fiber, 42g protein
- For the steaks:
- 2 eggs beaten
- 1/4 cup minced onion
- 1/4 cup chopped fresh parsley
- 1 Tbsp Worcestershire sauce
- 1 Tbsp minced fresh garlic
- 1/2 cup crushed saltine crackers
- 1 1/2 lb ground sirloin
- 1 tsp each kosher salt and black pepper
- For the gravy,
- 2 Tbsp unsalted butter
- 8 oz button mushrooms, sliced
- 1/2 cup diced onion
- 2 Tbsp all-purpose flour
- 2 cups low-sodium beef froth
- Chopped fresh parsley
Makeover Creamy Coleslaw
By cserumga
3/4 cup equals 85 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 358 mg sodium, 16 g carbohydrate, 3 g fi...
- 2 packages (14 ounces each) coleslaw mix
- 3/4 cup fat-free mayonnaise
- 1/3 cup reduced-fat sour cream
- 1/4 cup sugar
- 3/4 teaspoon seasoned salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon celery seed
Sweet-and-Spicy Meatloaves
By cserumga
Per serving: Calories 367; Fat 15 g (Saturated 4 g); Cholesterol 123 mg; Sodium 459 mg; Carbohydrate 32 g; Fiber 7
- 2 slices whole-grain sandwich bread, torn into pieces
- 1/2 small onion, quartered
- 1 medium carrot, quartered
- 1/2 pound 93 percent lean ground turkey
- 1/2 pound 90 percent lean ground beef
- 1 large egg
- 1/2 teaspoon plus 1/8 teaspoon curry powder
- Kosher salt and freshly ground pepper
- 1 tablespoon ketchup
- 1 tablespoon peach chutney or apricot jam
- 2 medium red-skinned potatoes, sliced 1/4 inch thick
- 1 head broccoli (florets cut into pieces, stem peeled and thinly sliced)
- 1 tablespoon extra-virgin olive oil
Black Bean Lasagna
By cserumga
1 piece equals 279 calories, 7 g fat (4 g saturated fat), 25 mg cholesterol, 455 mg sodium, 36 g carbohydrate, 6 g ...
- 9 lasagna noodles
- 1 large onion, chopped
- 1 teaspoon canola oil
- 3 garlic cloves, minced
- 2 cans (16 ounces each) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 cans (6 ounces each) tomato paste
- 1 cup water
- 2 tablespoons minced fresh cilantro
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 4 egg whites, lightly beaten
- 1 carton (15 ounces) reduced-fat ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
- 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
Chicken Chow Mein
By cserumga
1 cup chow mein with 1/2 cup cooked brown rice and 1 tablespoon chow mein noodles equals 307 calories, 7 g fat (1 g...
- 1 tablespoon cornstarch
- 2/3 cup reduced-sodium chicken broth
- 1 teaspoon reduced-sodium soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 pound sliced fresh mushrooms
- 2/3 cup thinly sliced celery
- 1/4 cup sliced onion
- 1/4 cup thinly sliced green pepper
- 2 tablespoons julienned carrot
- 1 teaspoon canola oil
- 1 garlic clove, minced
- 1 cup cubed cooked chicken breast
- 1 cup cooked brown rice
- 2 tablespoons chow mein noodles
Food & Wine
By cserumga
Step 1 1 pound brussels sprouts, leaves removed, cores reserved foIn a medium saucepan, combine the parsnips and...
- 2 pounds parsnips, peeled and cut into 1/2-inch pieces
- 4 cups whole milk
- 1 stick unsalted butter
- 1 cup heavy cream
- Kosher salt
- Black pepper
- 1 pound brussels sprouts, leaves removed, cores reserved for another use
- 1 tablespoon extra-virgin olive oil
- Flaky sea salt and crushed red pepper, for serving