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Recipes
sauteed Chicken and Broccoli Rabe with Black Olives, Sundried Tomatoes and Feta
By nanarose
Heat the oil from sun-dried tomatoes in a large skillet over medium-high heat
- 1 cup diced oil-packed sun-dried tomatoes, plus 1 tablespoon oil from jar
- 1 pound boneless skinless chicken breast halves, cut into 2-inch pieces
- 1 bunch broccoli rabe, chopped
- 1/2 cup sliced pitted black olives
- 1/4 cup water
- Salt
- Freshly ground black pepper
- 1/3 cup crumbled feta cheese
Vietnamese Pork Tenderloin
By nanarose
Steven Raichlen, Cooking Light JULY 2012
- 2 tablespoons sugar
- 1 teaspoon freshly ground black pepper
- 2 garlic cloves
- 1 shallot, halved
- 1 (4-inch) piece fresh lemongrass, halved
- 1 (1-inch) piece peeled ginger, halved
- 1 tablespoon lower-sodium soy sauce
- 2 1/2 tablespoons fish sauce, divided
- 1 tablespoon canola oil
- 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1/4-inch slices
- 1/3 cup grated carrot
- 2 tablespoons sugar
- 1/4 cup fresh lemon juice
- 1/4 cup rice vinegar
- 1 teaspoon minced garlic
- 1 Thai or serrano chile, thinly sliced and divided
- 2 ounces rice vermicelli
- Cooking spray
- 16 Bibb lettuce leaves (about 2 heads)
- 1 cup cilantro leaves
- 1 cup sliced English cucumber
- 1 cup fresh bean sprouts
- 1/3 cup finely chopped unsalted, dry-roasted peanuts
- 16 basil leaves
- 16 mint leaves
- 2 Thai chiles, thinly sliced
Beer-Battered Fish and Chips
By nanarose
Cooking Light DECEMBER 2009
- 1 pound cod fillets, cut into 3-inch pieces
- 1 cup dark beer (such as Negra Modelo), divided
- 1 pound baking potatoes, cut into (1/4-inch) strips
- 1/4 cup canola oil, divided
- 3.38 ounces all-purpose flour (about 3/4 cup)
Braised Beef Short Ribs
By nanarose
François Blais, Cooking Light JANUARY 2010
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 8 (2 1/2-ounce) beef short ribs, trimmed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3/4 cup diced onion
- 1/3 cup diced celery
- 1/3 cup diced carrot
- 1/4 cup chopped leek
- 1 garlic clove, minced
- 10 whole black peppercorns
- 5 juniper berries
- 3 fresh thyme sprigs
- 2 bay leaves
- 1/4 cup veal demi-glace
- 3/4 cup hot water
- 1/2 cup dry red wine
- Thyme sprigs (optional)
Shrimp Kabobs with Lemon Marinade
By nanarose
1. Thaw shrimp, if frozen
- 1 1/2 pounds fresh or frozen jumbo shrimp
- 1/3 cup olive oil
- 2 teaspoons finely shredded lemon peel
- 1/4 cup lemon juice
- 1 tablespoon snipped fresh parsley
- 8 cherry tomatoes, quartered
- 2 green onions, sliced
Herb and Goat Cheese-Stuffed Chicken Breasts
By nanarose
Caroline Wright, Cooking Light APRIL 2011
- 1/4 cup panko (Japanese breadcrumbs)
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 (4-ounce) package goat cheese
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt, divided
- 4 teaspoons olive oil, divided
- 1/4 teaspoon crushed red pepper
- 1 (10-ounce) package fresh spinach
- Lemon wedges (optional)
Smoky Chicken Chili
By nanarose
Preparation 1. Preheat oven to 400°F
- 2 tbsp olive oil, divided
- 1 small white onion, cut into 1/2-inch cubes
- 4 tomatillos, papery skin removed, quartered
- 2 cloves garlic, peeled
- 1 jalapeno chile pepper, halved and seeded
- 1 1/2 cups low-sodium chicken broth, divided
- 1 lb boneless, skinless chicken thighs, cut into 1-inch chunks
- 2 tsp smoked paprika
- 1 tsp each ground cumin and sea salt
- 1/2 tsp ground black pepper
- 1 small carrot, finely chopped
- 1 cup halved grape tomatoes
Parmesan Polenta with Sausage and Mushrooms
By nanarose
Cooking Light OCTOBER 2000
- 3 (3-ounce) links hot turkey Italian sausage
- 1 teaspoon olive oil
- 1/3 cup dry white wine
- 2 (8-ounce) packages presliced mushrooms
- 2 tablespoons chopped fresh or 2 teaspoons dried basil
- 1 (14.5-ounce) can diced tomatoes, drained
- 4 cups water
- 1 cup instant polenta (such as Contadina)
- 3/4 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/3 cup grated Parmesan cheese
Orange-Poppy Seed Dressing
By nanarose
Debra Keil, Owasso, Oklahoma, Cooking Light MARCH 2010
- 1/2 cup fresh orange juice
- 1/4 cup honey
- 1/4 cup canola oil
- 2 tablespoons champagne vinegar
- 1/8 teaspoon salt
- 1 teaspoon poppy seeds
Pecan Pie Tarts
By nanarose
Preheat oven to 325 degrees F (165 degrees C)
- 6 ounces cream cheese
- 1 cup butter, softened
- 2 cups all-purpose flour
- 1/4 cup butter, softened
- 1 1/2 cups packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups chopped pecans