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Recipes
Potato-Kale Salad
By nanarose
1. Place potatoes in a 4-quart Dutch oven
- 1 1/4 pounds tiny red, golden, and/or purple new potatoes, halved or quartered
- 6 cups torn fresh kale
- 1/2 cup finely chopped onion (1 medium)
- 1/2 cup finely snipped fresh Italian (flat-leaf) parsley
- 1/4 cup seasoned rice wine vinegar
- 1/4 cup light sour cream
- 2 tablespoons light mayonnaise
- 2 tablespoons Dijon-style mustard
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon celery seeds
- 1/4 teaspoon celery salt or regular salt
- 1 hard-cooked egg, chopped
Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing
By nanarose
Ivy Manning, Cooking Light JULY 2010
- 1 pound skinless, boneless chicken breast
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- Cooking spray
- 1 1/4 cups (1-inch) cubed fresh pineapple (about 8 ounces), divided
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh orange juice
- 4 teaspoons apple cider vinegar
- 1/2 teaspoon minced habanero pepper
- 1 large garlic clove
- 1/4 cup extra-virgin olive oil
- 3/4 cup julienne-cut peeled jicama
- 2/3 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced red onion
- 1 (5-ounce) package fresh baby spinach (about 8 cups)
White Bean Soup with Kale and Chorizo
By nanarose
Ann Taylor Pittman, Cooking Light NOVEMBER 2010
- 2 ounces Spanish chorizo sausage, finely chopped
- 1 cup prechopped onion
- 3 garlic cloves, minced
- 3 cups fat-free, lower-sodium chicken broth
- 2 (15-ounce) cans organic cannellini beans, rinsed and drained
- 4 cups prechopped kale
- 1/2 teaspoon freshly ground black pepper
- Cracked black pepper (optional)
Soft Snickerdoodle Cookies
By nanarose
These snickerdoodle cookies are so delicious, and they have the best texture
- 1 cup butter
- 1 1/2 cups sugar
- 2 large eggs
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 3 teaspoons cinnamon
Mama's Little Helper
By nanarose
Slice a piece of cucumber and reserve for garnish
- 1 cucumber
- 1 1/4 ounces gin
- Splash of fresh lime juice
- Splash of simple syrup
- Chilled seltzer
Crab Cake Hush Puppies
By nanarose
Southern Living APRIL 2012
- 1 cup self-rising white cornmeal mix
- 1/2 cup self-rising flour
- 3 green onions, thinly sliced
- 1/2 cup finely chopped red bell pepper
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 8 ounces fresh lump crabmeat, picked
- 1 large egg
- 3/4 cup beer
- Vegetable oil
Roasted Shrimp and Broccoli
By nanarose
Hannah Klinger, Cooking Light MAY 2011
- 5 cups broccoli florets
- 1 tablespoon grated lemon rind, divided
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 1/2 pounds peeled and deveined large shrimp
- Cooking spray
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon crushed red pepper
Frittata with Mushrooms, Linguine, and Basil
By nanarose
Jean Kressy, Cooking Light JUNE 2004
- Cooking spray
- 3 cups sliced cremini mushrooms
- 1 1/4 cups thinly sliced leek (about 2 large)
- 1/2 cup 1% low-fat milk
- 2 teaspoons butter, melted
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 4 large egg whites
- 3 large eggs
- 2 cups hot cooked linguine (about 4 ounces uncooked pasta)
- 1/3 cup chopped fresh basil
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Honey Cashew Chicken with Rice
By nanarose
Kate Parham, Cooking Light JUNE 2012
- 1 cup instant rice
- 2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 1 tablespoon dark sesame oil
- 2 cups broccoli florets
- 1 cup frozen shelled edamame (green soybeans)
- 2 garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, sliced
- 1/2 cup dry-roasted cashews, unsalted
- 1 tablespoon rice vinegar
- 3 tablespoons honey
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)