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Recipes
Chicken Korma
By nanarose
Puree the chopped onion in a food processor with the ginger, garlic, coriander, cumin, 1/2 teaspoon salt and 1/2 cu...
- 1 large red onion; 1/2 chopped, 1/2 sliced
- 11-inch piece ginger, peeled and thinly sliced
- 2 cloves garlic, smashed
- 1/2 teaspoon ground coriander
- 1 teaspoon ground cumin
- Kosher salt
- 1/4 cup vegetable oil, plus more for brushing
- 3/4 pound ground chicken
- 1/4 cup plain low-fat yogurt, plus more for garnish
- 1/4 cup frozen peas, thawed
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 4 pocketless pitas
- Chopped cashews and/or hot sauce, for garnish (optional)
Creole Deviled Eggs
By nanarose
Tiffany Vickers Davis, Cooking Light JUNE 2012
- 8 large eggs
- 1 tablespoon cider vinegar
- 2 tablespoons (1 ounce) 1/3-less-fat cream cheese
- 1/4 cup plain 2% reduced-fat Greek yogurt
- 1 tablespoon finely chopped green bell pepper
- 1 tablespoon finely chopped celery
- 1 tablespoon Creole mustard
- 2 teaspoons minced fresh chives
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 1/8 teaspoon salt
- Dash of ground red pepper
- 2 pieces hot pickled okra, each cut into 8 slices
Broiled Oysters with Garlic-Buttered Breadcrumbs
By nanarose
David Bonom, Cooking Light MARCH 2011
- 1 tablespoon butter
- 2 teaspoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon fresh lemon juice
- 1 (2-ounce) slice French bread baguette
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 24 shucked oysters
- Cooking spray
- 1 tablespoon chopped fresh flat-leaf parsley
Smothered Pork Chops
By nanarose
Sprinkle the pork chops all over with salt and the Cajun seasoning
- 4 bone-in center-cut pork chops (about 1 inch thick)
- Kosher salt
- 1/2 teaspoon Cajun seasoning
- 3/4 cup all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 large onion, sliced 1/4 inch thick
- 1 tablespoon fresh thyme, chopped
- 1 1/2 cups low-sodium chicken broth
- 2/3 cup buttermilk
- Store-bought biscuits, for serving (optional)
Watermelon Margaritas
By nanarose
Sue Spitler, Cooking Light JULY 2010
- 2 teaspoons sugar
- 1 lime wedge
- 3 1/2 cups cubed seeded watermelon
- 1/2 cup tequila
- 2 tablespoons sugar
- 3 tablespoons fresh lime juice
- 1 tablespoon Triple Sec (orange-flavored liqueur)
- Lime wedges or watermelon balls (optional)
Mushroom Stew with Spaetzle
By nanarose
Carol Gelles, Cooking Light NOVEMBER 2010
- 4.5 ounces all-purpose flour (about 1 cup)
- 1/4 teaspoon salt
- 3 tablespoons 1% low-fat milk
- 2 large eggs
- 2 quarts water
- 1/3 cup dried porcini mushrooms (about 3/8 ounce)
- 1/2 cup boiling water
- 1 tablespoon canola oil
- 1 1/2 cups chopped onion
- 2 garlic cloves, minced
- 7 cups (1/2-inch) sliced cremini mushrooms (about 14 ounces)
- 10 ounce button mushrooms, halved
- 2 tablespoons all-purpose flour
- 1 tablespoon paprika
- 1/4 cup red wine
- 1 1/2 cups organic vegetable broth
- 1/2 cup chopped fresh flat-leaf parsley, divided
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Pistachio Biscotti
By nanarose
Preheat the oven to 350 degrees F
- 1 1/2 cups pistachios
- 1 stick (1/2 cup) unsalted butter
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Seafood, Chorizo and Vegetable Stew
By nanarose
Heat the oil in a large pot or Dutch oven over medium-high heat
- 1 1
- tbsp.
- olive oil
- 2 2
- oz.
- Spanish chorizo
- 2 2
- stalk celery
- 1 1
- bulb fennel
- 2 2
- clove garlic
- 1 1
- can whole peeled tomatoes in juice
- 3 /4
- c.
- dry white wine
- 1 1
- cod fillet
- 1 /2
- lb.
- Peeled and Deveined Shrimp
- 1 1
- tbsp.
- red wine vinegar
- 1 1
- tbsp.
- chopped fresh tarragon
- crusty bread
Pignoli Cookies
By nanarose
Preheat the oven to 350 degrees F
- One 15-ounce can gluten-free almond paste, finely crumbled
- 1 cup confectioners' sugar
- 2 tablespoons honey
- Pinch ground cinnamon
- Pinch fine salt
- 2 large egg whites
- 1 lemon, zested
- 1/2 to 3/4 cups pine nuts
- Special Equipment: disposable pastry bag
No-Knead Peasant Bread
By nanarose
Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl
- 2 1/2 cups unbleached bread flour
- 1/2 cup whole-wheat flour
- 1/2 teaspoon active dry yeast
- 1 1/2 teaspoons salt
- All-purpose flour, for dusting