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Recipes
Oven-Fried Fish with Potato Salad
By cserumga
430 calories per serving
- 1 1/2 pounds small red-skinned potatoes, quartered
- Kosher salt
- 3 tablespoons buttermilk
- 3 tablespoons mayonnaise
- 4 teaspoons relish
- 2 stalks celery, thinly sliced, plus chopped celery leaves for topping
- 2 scallions, thinly sliced
- Freshly ground pepper
- 3 large egg whites
- 1 1/2 cups panko breadcrumbs
- 1 1/4 pounds cod (preferably Pacific cod), cut into 8 pieces
- 1 teaspoon paprika
- Cooking spray
- Lemon wedges, for serving
Simple Bolognese
By cserumga
In a large skillet, heat the oil over medium heat
- 1/4 cup extra-virgin olive oil
- 1 medium onion, minced
- 2 garlic cloves, minced
- 1 celery stalk, minced
- 1 carrot, peeled and minced
- 1 pound ground chuck
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup chopped fresh flat-leaf parsley
- 8 fresh basil leaves, chopped
- 1/2 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- 1/4 cup freshly grated Pecorino Romano cheese
One Pot Cheesy Chicken Taco Rice
By cserumga
1.Add oil to a large skillet over medium-high heat
- 1 - 1.5 lbs lean ground chicken
- 1/2 yellow onion, diced
- 1 tablespoon canola oil, plus an extra drizzle for cooking the rice
- 1 1/2 cups uncooked instant brown rice
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 2 cups low sodium chicken broth
- 1 (14.5 oz) jar salsa
- 1 cup corn kernels
- 1 cup canned black beans, drained and rinsed
- 1 Roma tomato, diced
- 3/4 cup shredded cheddar cheese
- 1 avocado, peeled and diced
- 1 green onion, chopped, to garnish
- Fresh cilantro, to taste
Shrimp Taco Salad Bowls
By cserumga
Preheat the oven to 400°
- Four 10-inch flour tortillas
- 1/3 cup mayonnaise
- 2 1/2 tablespoons fresh lime juice
- 1/2 teaspoon ground cumin
- 8 cups shredded green and red cabbage (1 pound)
- 1 cup chopped cilantro, plus more for serving
- 3 pickled jalapeños, seeded and thinly sliced (1/4 cup)
- Kosher salt
- Pepper
- 3/4 pound large shrimp, shelled and deveined
- 3/4 teaspoon chili powder
- 2 tablespoons extra-virgin olive oil
- Sliced radishes and diced avocado, for serving
Homemade Soft Pretzels
By cserumga
Recipe courtesy Alton Brown, 2007
- 1 1/2 cups warm (110 to 115 degrees F) water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour, approximately 4 1/2 cups
- 2 ounces unsalted butter, melted
- Vegetable oil, for pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
Scalloped Corn
By cserumga
1. PULSE TOPPING Adjust oven rack to middle position and heat oven to 450 degrees
- 14 Ritz crackers (see note)
- 1 slice hearty white sandwich bread, torn into pieces
- 3 tablespoons unsalted butter, melted
- 12 medium ears corn, husks and silk removed
- 1 1/4 cups half-and-half
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
Black Bean and Corn Tacos
By cserumga
2 tacos equals 423 calories, 12 g fat (4 g saturated fat), 20 mg cholesterol, 682 mg sodium, 64 g carbohydrate, 10 ...
- 1 medium onion, finely chopped
- 1 medium green pepper, finely chopped
- 1 small sweet red pepper, finely chopped
- 1 can (15 ounces) black beans, rinsed and drained
- 2 large tomatoes, seeded and chopped
- 2 cups shredded cabbage
- 1 cup fresh or frozen corn
- 2 tablespoons reduced-sodium taco seasoning
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 1 cup ready-to-serve brown rice
- 8 taco shells, warmed
- 1/2 cup shredded reduced-fat Mexican cheese blend
- 1/2 cup reduced-fat sour cream
Cold Brew Coffee Milkshake
By cserumga
Blend until smooth. Makes 2 medium or 1 large shake
- 1 cup cold brew coffee
- 4 large scoops vanilla ice cream
- 1 Tbsp chocolate syrup, plus extra
Eggplant Parmesan with Parsley Orzo
By cserumga
Amount per serving Calories: 464 Fat: 17g Saturated fat: 6g Monounsaturated fat: 7
- 1 cup uncooked orzo pasta
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt, divided
- 1 medium eggplant
- 3 tablespoons all-purpose flour
- 1 teaspoon water
- 1 large egg
- 3/4 cup panko
- 1/2 teaspoon dried oregano
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
- Cooking spray
- 4 ounces fresh mozzarella cheese, thinly sliced
- 1 1/3 cups lower-sodium marinara sauce
- 1/2 teaspoon black pepper
Classic Beef Stew
By cserumga
Per serving: 415 cal, 16g total fat, 112mg chol, 1241mg sodium, 21g carb, 4g fiber, 43g protein
- 6 strips thick-sliced bacon, diced
- 1/3 cup all-purpose flour
- 1 tsp kosher salt
- 1 tsp Spanish paprika
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 3 lb boneless beef chuck roast, cut into 1 1/2-inch chunks (yields 2 lbs trimmed)
- 1 lb small red-skinned potatoes, quartered
- 2 cups baby carrots
- 1 1/2 cups sliced celery
- 2 dried bay leaves
- 2 Tbsp tomato paste
- 1 Tbsp minced garlic
- 1 Tbsp beef base (such as Better Than Bullion)
- 2 1/2 cups low-sodium beef broth
- 1 1/2 cups vegetable-juice cocktail (such as V8)
- 2 Tbsp Worcestershire sauce
- 1 cup frozen green peas, thawed
- 1 cup frozen pearl onions, thawed
- 2 tsp red wine vinegar
- Chopped fresh parsley