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Recipes
Tortilla Meatball Soup
By nanarose
Julianna Grimes, Cooking Light OCTOBER 2011
- 2 jalapeño peppers
- 1 red bell pepper
- 2 ears corn on the cob
- 4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips
- Cooking spray
- 3/4 teaspoon kosher salt, divided
- 6 garlic cloves, minced and divided
- 1/3 cup panko (Japanese breadcrumbs)
- 1 pound ground sirloin
- 1 large egg, lightly beaten
- 1 chipotle chile, canned in adobo sauce, minced
- 1 tablespoon olive oil
- 2 cups chopped onion
- 2 cups (3/4-inch) cubed red potatoes
- 1 cup (1/2-inch-thick) slices carrot
- 3 cups fat-free, lower-sodium chicken broth
- 2 cups water
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
- 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
- 1/2 cup chopped fresh cilantro
Vampire Steak
By nanarose
Steven Raichlen, Cooking Light JULY 2012
- 4 teaspoons minced garlic
- 1 tablespoon fresh lemon juice
- 2 teaspoons Spanish smoked paprika
- 2 teaspoons chopped fresh tarragon
- 1 (1 1/2-pound) flank steak, trimmed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
Bacon-and-Egg Soup
By nanarose
Preheat the oven to 375. Cook the bacon in a medium pot over medium heat until crisp, about 7 minutes
- 1/2 pound slab or thick-cut bacon, cut into 1/4-inch cubes
- 4 slices rustic Italian bread, cut into 1/2-inch cubes
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 cloves garlic, smashed
- 3 cups low-sodium chicken broth
- 1 1/4 cups grated parmesan cheese, plus 1 small piece rind
- 4 tablespoons torn fresh parsley
- 4 large eggs
Pomegranate Chicken
By nanarose
Deb Wise, Cooking Light JANUARY 2012
- 1 teaspoon olive oil
- 2 tablespoons minced shallots
- 1/2 teaspoon chopped fresh rosemary
- 1 cup pomegranate juice
- 1/4 cup agave nectar
- 2 tablespoons red wine vinegar
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Garnish: pomegranate arils
Lemony Cucumber Salad
By nanarose
Maureen Callahan, Cooking Light JULY 2011
- 1 cup thinly sliced radishes
- 1/2 cup finely chopped orange bell pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 2 English cucumbers, thinly sliced (about 6 cups)
- 1 teaspoon finely grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Big Dippers
By nanarose
Melt two 3.5-oz. bars of semisweet, bittersweet, milk or white chocolate (for a smooth, glossy finish, temper your ...
- Cookies
- 2 3.5-oz.bars of semisweet, bittersweet, milk or white chocolate
- Chopped nuts, poppy seeds, dragees, crushed peppermints, coconut flakes, sanding sugar
Pecan Cake with Caramel Mousse and Brown Sugar Topping
By nanarose
Deb Wise, Cooking Light NOVEMBER 2012
- 3/4 cup granulated sugar
- 6 tablespoons unsalted butter, softened
- 2 tablespoons canola oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 7.5 ounces all-purpose flour (about 1 2/3 cups)
- 1/2 cup ground toasted pecans
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup low-fat buttermilk
- Baking spray with flour
- 1/4 cup granulated sugar
- 1/2 cup 2% reduced-fat milk, warmed
- 1 teaspoon unsalted butter, melted
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 teaspoons bourbon
- 1/4 teaspoon vanilla extract
- Dash of salt
- 3/4 cup frozen reduced-calorie whipped topping, thawed
- 1/2 cup packed brown sugar
- 3 tablespoons unsalted butter
- 1 tablespoon canola oil
- 1 tablespoon dark corn syrup
- 1/2 teaspoon fresh lemon juice
- Dash of salt
- 1/4 cup chopped pecans, toasted
- 1/4 teaspoon vanilla extract
Pumpkin Lasagna
By nanarose
Preheat the oven to 350 degrees
- 1 cup pumpkin puree
- 1 1/2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 4 to 6 cloves garlic, sliced
- 1 pound spicy Italian sausage, casings removed
- 1/2 cup red wine
- 1 28-ounce can tomato sauce
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground pepper
- 1 16-ounce box lasagna noodles
- 1 large egg
- 2 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded romano cheese
- 1 large zucchini, very thinly sliced
White House Garden Herb-Roasted Chicken with Braised Greens
By nanarose
Mix the herbs, mustard and olive oil in a nonreactive baking dish
- 3 tablespoons chopped mixed fresh herbs (such as rosemary,thyme, sage and parsley)
- 1 tablespoon dijon mustard
- 2 tablespoons extra-virgin olive oil
- 13 -to-4 pound chicken, quartered
- Salt and pepper
- 2 slices bacon, diced
- 1 large red onion, diced
- 2 bunches kale, collard ormustard greens (a mix alsoworks well), stemmed and torn
- 3/4 cup chicken stock
Sausage Ragù over Creamy Polenta
By nanarose
David Bonom, Cooking Light JANUARY 2012
- 3 (4-ounce) links sweet turkey Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 4 garlic cloves, minced
- 1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
- 2 1/3 cups water, divided
- 1 cup whole milk
- 3/4 cup instant polenta
- 1 ounce fresh pecorino Romano cheese, grated
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup coarsely chopped fresh flat-leaf parsley