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Recipes
Sparkling Meyer Lemon Cocktail
By nanarose
Julianna Grimes, Cooking Light MARCH 2011
- 1 cup water
- 1/3 cup sugar
- 1 rosemary sprig
- 1 cup fresh Meyer lemon juice, chilled (about 8 lemons)
- 1/3 cup chilled vodka
- 2 cups chilled prosecco or other sparkling wine, chilled
Walnut Brittle
By nanarose
Jackie Mills, Cooking Light NOVEMBER 2007
- Cooking spray
- 1 cup sugar
- 1 cup light-colored corn syrup
- 1/2 cup water
- 1 tablespoon butter
- 1 1/2 cups coarsely chopped walnuts
- 1 1/2 teaspoons baking soda
- 1 teaspoon vanilla extract
Pork Patties with Plum Sauce and Napa Cabbage Slaw
By nanarose
Ruth Cousineau, Cooking Light JUNE 2012
- 1 1/2 cups coarsely chopped plums (about 1/2 pound)
- 1 1/2 tablespoons brown sugar
- 2 tablespoons seasoned rice vinegar
- 1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1 cup boiling water
- 1/2 cup uncooked bulgur
- 1 1/2 pounds ground pork, 80% lean
- 1 cup diagonally cut green onions, divided
- 1/2 cup chopped fresh cilantro, divided
- 2 tablespoons dry sherry
- 1 tablespoon minced garlic
- 1 tablespoon minced peeled fresh ginger
- 1 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 6 cups shredded napa (Chinese) cabbage (about 1/2 large head)
- 3 tablespoons seasoned rice vinegar
- 1/4 teaspoon dark sesame oil
Quick White Bean, Asparagus, and Mushroom Cassoulet
By nanarose
Jeanne Kelley, Cooking Light APRIL 2011
- 5 cups water
- 3 cups (2-inch) slices asparagus (about 1 pound)
- 2 tablespoons extra-virgin olive oil, divided
- 3 cups sliced chanterelle or oyster mushrooms (about 10 ounces)
- 1/3 cup finely chopped shallots
- 6 garlic cloves, minced
- 1/4 cup dry white wine
- 1 1/2 cups organic vegetable broth
- 1/2 teaspoon dried marjoram or dried oregano
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed and drained
- 1/4 teaspoon freshly ground black pepper
- 2 ounces French bread, cut into 1-inch cubes
- 1 tablespoon butter, cut into small pieces
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
Pasta and Escarole Soup
By nanarose
Address: 100% Money-Back Guarantee: You must be pleased, or you may cancel any time during the life of your subscr...
- 3 tablespoons EVOO, plus more for drizzling
- 1/4 pound pancetta, diced
- 1 teaspoon fennel seeds
- 2 small ribs celery, finely chopped
- 1 leek, finely chopped and thoroughly rinsed
- 1 carrot, finely chopped
- 1 onion finely chopped
- 2 cloves garlic, finely chopped
- 1 32 ounce container vegetable or chicken stock
- 1 8 ounce can tomato sauce
- 8 ounces penne rigate pasta
- 1 head escarole, chopped
- Grated cheese, for serving
Greek-Style Chicken
By nanarose
Julianna Grimes, Cooking Light JANUARY 2011
- 3 tablespoons chopped fresh oregano
- 1/4 teaspoon crushed red pepper
- 6 garlic cloves, coarsely chopped
- 4 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1/2 teaspoon kosher salt, divided
- 1 tablespoon canola oil
- 1/2 cup plain 2% reduced-fat Greek yogurt
- 1/4 cup diced onion
- 1/4 cup chopped English cucumber
- 1 tablespoon chopped fresh dill
- 1 tablespoon fresh lemon juice
- 4 green leaf lettuce leaves
- 2 plum tomatoes, cut into 12 slices
- 1/4 teaspoon black pepper
- 3 ounces feta cheese, sliced
- 2 whole-wheat pitas, cut into wedges
Cornflake-Crusted Halibut with Chile-Cilantro Aioli
By nanarose
Lia Mack Huber, Cooking Light MARCH 2004
- 2 tablespoons minced fresh cilantro
- 3 tablespoons fat-free mayonnaise
- 1 serrano chile, seeded and minced
- 1 garlic clove, minced
- 1 cup fat-free milk
- 1 large egg white, lightly beaten
- 2 cups cornflakes, finely crushed
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 (6-ounce) halibut fillets
- Lemon wedges
Herb Fritters
By nanarose
Address: 100% Money-Back Guarantee: You must be pleased, or you may cancel any time during the life of your subscr...
- 1 cup flour
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1 cup cold dark beer
- 1 cup chopped mixed fresh herbs, such as basil, chives, dill, parsley, rosemary, sage, tarragon and thyme
- 1/2 cup mayonnaise
- Juice and grated peel of 1 lemon
- Dash hot pepper sauce
- Peanut oil, for frying
Glazed Apples in Caramel Sauce
By nanarose
Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010
- 4 Granny Smith apples, peeled and cored
- 2/3 cup no-sugar-added apple juice
- 2 tablespoons butter, melted
- Caramel Sauce
Provençal Beef Daube
By nanarose
Julianna Grimes, Cooking Light MARCH 2011
- 2 pounds boneless chuck roast, trimmed and cut into chunks
- 1 tablespoon extra-virgin olive oil
- 6 garlic cloves, minced
- 1/2 cup boiling water
- 1/2 ounce dried porcini mushrooms
- 3/4 teaspoon salt, divided
- Cooking spray
- 1/2 cup red wine
- 1/4 cup fat-free, lower-sodium beef broth
- 1/3 cup pitted niçoise olives
- 1/2 teaspoon freshly ground black pepper
- 2 large carrots, peeled and thinly sliced
- 1 large onion, peeled and chopped
- 1 celery stalk, thinly sliced
- 1 (15-ounce) can whole tomatoes, drained and crushed
- 1 teaspoon whole black peppercorns
- 3 flat-leaf parsley sprigs
- 3 thyme sprigs
- 1 bay leaf
- 1 (1-inch) strip orange rind
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 1/2 tablespoons chopped fresh flat-leaf parsley leaves
- 1 1/2 teaspoons chopped fresh thyme