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Recipes
Porchetta and Polenta
By nanarose
For the Pork: For the Onions: For the Polenta: Prepare the pork: To butterfly, slice down the middle of the pork...
- 3 pounds boneless pork shoulder, trimmed of excess fat
- Kosher or sea salt
- Grated zest of 1 lemon
- 3 cloves garlic, chopped
- 2 teaspoons fennel seeds, plus more for sprinkling
- 16 fresh sage leaves, chopped
- 2 teaspoons chopped fresh rosemary
- Freshly ground pepper
- Extra-virgin olive oil, for drizzling
- 3/4 cup white vinegar
- 3 tablespoons sugar
- Kosher or sea salt
- 1 bay leaf
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon red pepper flakes
- 1 large red onion, thinly sliced into rings
- 1 tablespoon extra-virgin olive oil
- 1 tube (about 18 ounces) prepared polenta, cut into 1/4-inch-thick rounds
Brazilian Feijoada
By nanarose
Julianna Grimes, Cooking Light MARCH 2011
- 2 cups dried black beans
- 4 applewood-smoked bacon slices
- 1 (1-pound) boneless pork shoulder (Boston butt), trimmed and cut into 1/2-inch cubes
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 bone-in beef short ribs, trimmed (about 2 pounds)
- 3 cups finely chopped onion (about 2 medium)
- 1 1/4 cups fat-free, lower-sodium chicken broth
- 4 garlic cloves, minced
- 1 (9-ounce) smoked ham hock
- 1 tablespoon white vinegar
- 8 orange wedges
Quinoa-Crusted Chicken
By nanarose
Address: 100% Money-Back Guarantee: You must be pleased, or you may cancel any time during the life of your subscr...
- 3/4 cup cooked quinoa
- 4 skinless, boneless chicken breasts (6 oz. each)
- 1/4 cup dijon mustard
- 1 tablespoon chopped fresh thyme, plus more for serving
- Pepper
- Olive oil cooking spray
Chicken Parmesan Burgers
By nanarose
Lauren Zembron, Boston, Cooking Light APRIL 2011
- 2 (3-ounce) square ciabatta rolls
- 1 garlic clove, halved
- 1/2 pound ground chicken
- 1/3 cup plus 2 tablespoons lower-sodium marinara sauce, divided
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh thyme
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Cooking spray
- 1/4 cup shredded part-skim mozzarella cheese, divided
- 8 basil leaves
Citrus-Nut Green Beans
By nanarose
Ann Taylor Pittman, Cooking Light JULY 2011
- 1 pound green beans, trimmed
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped blanched hazelnuts
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon grated orange rind
- 1 garlic clove, minced
Basil Chicken Meatballs with Ponzu Sauce
By nanarose
Karen Tedesco, Webster Groves, Mo
- 2/3 cup panko breadcrumbs
- 1/3 cup flaked sweetened coconut
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh basil
- 2 tablespoons sweet chili sauce
- 2 teaspoons minced garlic
- 1 1/2 teaspoons fish sauce
- 1 1/2 pounds ground chicken
- 2 large egg whites, lightly beaten
- Cooking spray
- 1/4 cup lower-sodium soy sauce
- 2 tablespoons small basil leaves
- 1 tablespoon chopped green onions
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons water
- 1 1/2 teaspoons mirin (sweet rice wine)
- Dash of crushed red pepper
- Small basil leaves (optional)
- Chopped green onions (optional)
Rugelach
By nanarose
Cut cold butter or margarine and cream cheese into bits
- 2 cups all-purpose flour
- 1 /4 teaspoon salt
- 1 cup unsalted butter
- 1 (8 ounce) package cream cheese
- 1 /3 cup sour cream
- 1 /2 cup white sugar
- 1 tablespoon ground cinnamon
- 1 cup finely chopped walnuts
- 1 /2 cup raisins
Wild Mushroom Risotto
By nanarose
Coat a large saute pan generously with olive oil and add the smashed garlic cloves
- Extra-virgin olive oil
- 2 cloves garlic, smashed with heel your hand
- 1 1/2 pounds assorted fresh mushrooms, such as shiitake, oyster or cremini, cleaned and sliced
- Kosher salt
- 1 cup dried porcini mushrooms, soaking in 3 cups hot water
- 1 medium or 2 small onions, cut into 1/4-inch dice (about 1 1/2 cups)
- 2 cups Carnaroli or Arborio rice
- 2 cups dry white wine
- 6 to 7 cups hot chicken stock
- 2 tablespoons butter
- 1/2 cup grated Parmigiano
- 1/2 cup chopped chives
Cassoulet With Sausage
By nanarose
Make the beans: Put the beans in a large pot and add enough cold water to cover by 2 inches; bring to a boil and co...
- 1 pound dried great Northern beans, picked over and rinsed
- 4 whole cloves
- 1 large onion, halved
- 4 carrots, halved crosswise
- 2 stalks celery, halved crosswise
- 1/4 pound pancetta, diced
- 3 sprigs thyme
- 3 sprigs parsley
- 3 bay leaves
- Kosher salt
- 1 1/2 pounds sweet Italian sausage, pricked with a fork
- 2 heads garlic (unpeeled), top 1/2 inch trimmed
- 2 1/2 pounds boneless leg of lamb or pork shoulder, trimmed and cut into 1 1/2-inch cubes
- 1 1/2 teaspoons sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3/4 pound pancetta, diced
- 1 onion, chopped
- 4 cloves garlic, smashed
- 1 14-ounce can whole San Marzano tomatoes, crushed
- 1 1/2 cups dry white wine
- 1 tablespoon tomato paste
- 1/2 ounce (about 1/2 cup) dried porcini mushrooms, rinsed
- 1 wide strip orange zest
- 3 cups cubed day-old sourdough bread
Amaretto Butter Cookies
By nanarose
Gary Connor, Spokane, Washington, Sunset DECEMBER 2001
- 1 About 1 cup (1/2 lb.) butter or margarine at room temperature
- 1 cup sugar
- 1 large egg, separated
- 3 tablespoons almond-flavored liqueur, such as amaretto, or 1 tablespon almond extract
- 2 teaspoons grated orange peel
- 2 About 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups sliced almonds