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Recipes
Korean Chicken Lettuce Wraps
By cserumga
Calories 428 Protein 30 g Fiber 4 g
- 2 1/2 tablespoons lower-sodium soy sauce
- 2 tablespoons dark brown sugar
- 1 1/2 tablespoons dark sesame oil
- 1 tablespoon gochujang sauce (such as Annie Chun's)
- 1 tablespoon minced fresh garlic
- 1/4 teaspoon black pepper
- 1 pound skinless, boneless chicken breast halves, thinly sliced
- 1 cup uncooked long-grain brown rice
- 2 teaspoons canola oil
- 1 teaspoon toasted sesame seeds
- 12 Bibb lettuce leaves
- 24 English cucumber slices
- 4 green onions, diagonally sliced
Individual Chicken Pot Pie with Puff Pastry
By cserumga
Recipe courtesy Alton Brown, 2010
- 2 tablespoons vegetable oil, divided
- 1 1/2 pounds chicken thighs and/or breast, skin and bone removed, cut into 1/2-inch cubes
- 2 1/2 teaspoons kosher salt, divided
- 1 large yellow onion, chopped
- 8 ounces cremini mushrooms, sliced 1/4-inch thick
- 2 medium carrots, peeled and cut into 1/4-inch thick slices
- 2 medium celery stalks, cut into 1/4-inch thick slices
- 2 cloves garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried tarragon
- 2 ounces unsalted butter
- 3 ounces all-purpose flour
- 2 cups low-sodium chicken broth
- 1 1/2 cups 2 percent milk, room temperature
- 8 ounces frozen green peas
- 1 teaspoon freshly chopped thyme
- 1 teaspoon freshly chopped tarragon
- 10 ounces bread flour
- 2 ounces whole wheat flour
- 1 teaspoon fine kosher salt
- 10 ounces unsalted butter, cubed and frozen
- 12 tablespoons ice water
- 1 largeegg beaten
- 1 tablespoon water
Sardine Salad Sandwich
By cserumga
Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and...
- 2 3.75-ounce cans oil-packed skinless, boneless sardines, drained
- 2 stalks celery, finely chopped
- 1/2 small red onion, finely chopped
- 1/4 cup low-fat mayonnaise
- 1 tablespoon chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon dijon mustard
- Kosher salt and freshly ground pepper
- 8 slices whole-grain bread, toasted
- Bibb lettuce, sliced tomato, sliced cucumber and alfalfa sprouts, for topping
Makeover Broccoli Cheddar Brunch Bake
By cserumga
1 piece equals 178 calories, 12 g fat (7 g saturated fat), 139 mg cholesterol, 459 mg sodium, 7 g carbohydrate, 2 g...
- 6 tablespoons reduced-fat butter, cubed
- 8 cups chopped fresh broccoli
- 1 cup finely chopped onion
- 6 eggs, beaten
- 1-1/2 cups egg substitute
- 1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
- 1 cup fat-free milk
- 1 cup half-and-half cream
- 1 teaspoon salt
- 1 teaspoon pepper
Classic Stuffed Bell Peppers
By cserumga
- From America's Test Kitchen - Serves 4 as light main or side dish
- # table salt
- # 4 medium red bell peppers , yellow, or orange, (about 6 ounces each), 1/2 inch trimmed off tops, cores and seeds discarded
- # 1/2 cup long grain white rice
- # 1 1/2 tablespoons olive oil
- # 1 medium onion , chopped fine (about 1 cup)
- # 12 ounces ground beef , preferably ground chuck
- # 3 medium cloves garlic , minced
- # 1 can (14 1/2 ounces) diced tomatoes , drained, 1/4 cup juice reserved
- # 5 ounces Monterey Jack cheese , shredded (1 1/4 cups)
- # 2 tablespoons chopped fresh parsley leaves
- # Ground black pepper
- # 1/4 cup ketchup
Cheesy Cauliflower Casserole with Bacon Bread Crumbs
By cserumga
Per serving: 197 cal, 13g total fat, 38mg chol, 255mg sodium, 12g carb, 2g fiber, 10g protein
- 8 cups caulilflower florets (1 large head)
- 1 strip thick-sliced bacon
- 2 Tbsp minced shallots
- 1 Tbsp all-purpose flour
- 1 1/4 cups whole milk
- 1/2 tsp Dijon mustard
- 1/2 cup shredded Cheddar (2 oz)
- 1/2 cup shredded Gruyere (2 oz)
- 2 oz cream cheese, diced
- 1 oz blue cheese, crumbled
- Salt, pepper, cayenne pepper, and freshly grated nutmeg to taste
- 5 Tbsp chopped fresh parlsey, divided
- 1 cup fresh bread crumbs
- 2 Tbsp unsalted butter, melted
Cilantro Shrimp & Rice Recipe
By cserumga
243 calories per serving
- 2 packages (8-1/2 ounces each) ready-to-serve basmati rice
- 2 tablespoons olive oil
- 2 cups frozen corn, thawed
- 2 medium zucchini, quartered and sliced
- 1 large sweet red pepper, chopped
- 1/2 teaspoon crushed red pepper flakes
- 3 garlic cloves, minced
- 1 pound peeled and deveined cooked large shrimp, tails removed
- 1/2 cup chopped fresh cilantro
- 1 tablespoon grated lime peel
- 2 tablespoons lime juice
- 3/4 teaspoon salt
- Lime wedges, optional
Prosciutto-Wrapped Shrimp with Bourbon Barbecue Sauce
By cserumga
1. Make the Barbecue Sauce
- Barbecue Sauce:
- 1 Tbsp extra-virgin olive oil
- 1 medium onion, halved and thinly sliced
- 1 tsp chopped rosemary leaves
- 1 tsp chopped garlic
- 2 Tbsp bourbon
- 2 Tbsp brown sugar
- 1 Tbsp Dijon mustard
- 1 Tbsp apple cider vinegar
- 1/2 cup prepared barbecue sauce, preferably a less sweet brand
- Dash of Worcestershire sauce
- Dash of hot sauce
- Salt and black pepper
- Shrimp:
- 24 extra-large shrimp, shelled and deveined
- 1 Tbsp extra-virgin olive oil
- Salt and black pepper
- 12 slices of prosciutto, halved lengthwise
- 2 Tbsp chopped flat-leaf parsley
- Lime wedges, for serving
Makeover Baked Potato Soup
By cserumga
1 cup (calculated without optional toppings) equals 235 calories, 12 g fat (6 g saturated fat), 25 mg cholesterol, ...
- 3 medium potatoes
- 5 bacon strips, diced
- 1 medium onion, chopped
- 1/4 cup plus 3 tablespoons all-purpose flour, divided
- 6 cups reduced-sodium chicken broth
- 1/4 cup minced fresh parsley
- 2 garlic cloves, minced
- 1-1/2 teaspoons dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 to 1-1/2 teaspoons hot pepper sauce
- 2 cups milk
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped green onions (white portion only)
- Additional parsley, cheese, green onions and crumbled cooked bacon, optional
Classic Caesar Salad
By cserumga
Preheat the oven to 400 degrees F
- 3 to 5 anchovies packed in oil, drained
- 3 tablespoons unsalted butter
- 2 cloves garlic, grated
- 1/3 baguette, cut into 3/4-inch cubes
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground pepper
- 1 large egg, at room temperature
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1 teaspoon mustard powder
- 1/2 cup extra-virgin olive oil
- 2 heads romaine lettuce, chopped
- 1/2 cup shredded parmesan cheese (about 2 ounces)