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Recipes
Healthy Roast Fingerlings with Lemon
By nanarose
Preheat the oven to 400 degrees F and position a rack in the top third of the oven
- 1 1/2 pounds fingerling potatoes, halved lengthwise
- 1 lemon, thickly sliced, seeded and each slice quartered
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper to taste
- 1 clove garlic, minced
Acorn Squash with Apple
By nanarose
To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling...
- 1 acorn squash
- 2 apples, cored and sliced
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1 tablespoon finely chopped walnuts
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Mediterranean Zucchini Boats with Kefir-Mint Topping
By nanarose
Place a rimmed baking sheet in the oven and heat to 450°F
- Zucchini Boats
- 4 4
- medium zucchini (each about 8 oz), halved lengthwise
- 3 3
- tsp.
- olive oil
- 1 1
- carrot, chopped
- 1 1
- pepper (red, orange, or yellow), diced
- 1 /2
- c.
- cherry tomatoes, quartered
- 1 1
- lb.
- boneless, skinless chicken breast, cut into tiny pieces
- 2 2
- tsp.
- smoked paprika
- 1 1
- tsp.
- dried oregano
- 1 /8 to 1/4 tsp red pepper flakes (optional)
- Kosher salt
- 3 3
- tbsp.
- chopped fresh chives
- Topping
- 1 /2
- c.
- plain low-fat kefir
- 2 2
- tsp.
- fresh lemon juice
- 1 /3
- c.
- finely chopped fresh mint leaves
- 1 /4
- seedless cucumber, cut into 1/4-inch pieces (optional)
Lemon-Coconut Pound Cake Loaf
By nanarose
Southern Living MARCH 2011
- 1/2 cup butter, softened
- 1 1/3 cups granulated sugar
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 cup sour cream
- 2 teaspoons lemon zest
- 1 cup sweetened flaked coconut, divided
- Lemon Glaze
Grilled Chicken Thighs with Ancho-Tequila Glaze
By nanarose
Steven Raichlen, Cooking Light JULY 2012
- 1 1/2 cups hickory wood chips
- 1 tablespoon ancho chile powder
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons freshly ground black pepper
- 3/4 teaspoon kosher salt
- 12 bone-in chicken thighs, skinned (about 2 1/2 pounds)
- 1 1/2 tablespoons extra-virgin olive oil
- 6 tablespoons amber agave syrup
- 3 tablespoons tequila
- 1 1/2 tablespoons hot sauce
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons fresh lime juice
- 1/4 teaspoon crushed red pepper
- Cooking spray
- 3 tablespoons chopped fresh cilantro (optional)
- 6 lime wedges
Cardamom Cookies with Almonds
By nanarose
Sweepstakes & Contests How to Make
- 2 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 3/4 tsp. ground cardamom
- 1/2 cup plus 2 Tbs. unsalted butter, softened
- 1 cup organic cane sugar, plus more for sprinkling
- 2 large eggs, at room temperature
- 2 tsp. vanilla extract
- 1/4 tsp. grated orange zest
- 1 large egg white, for brushing
- 1/4 cup slivered almonds, coarsely chopped
Sweet Potato Shrimp Cakes
By nanarose
1/4 cup peanut oil, for frying In a large bowl, combine the soy sauce and the fish sauce, then add in the shrimp
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3/4 pound (41-50 count) shrimp, shelled and deveined
- 2 large sweet potatoes (about 3 cups grated)
- 1/2 cup minced scallions
- 1/4 cup minced shallots
- 1 tablespoon minced serrano pepper
- 1 tablespoon minced ginger
- Kosher salt and freshly cracked black pepper
- 1 egg
- 1 cup all-purpose flour
Grill Pan Chicken
By nanarose
Vanessa Pruett, Cooking Light APRIL 2012
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Roast Pork Tenderloin with Plum Barbecue Sauce
By nanarose
Paul Grimes, Cooking Light JULY 2011
- 2 tablespoons canola oil
- 1 cup chopped onion
- 2 garlic cloves, finely chopped
- 1/4 cup packed brown sugar
- 1/4 cup rice wine vinegar
- 1/4 cup ketchup
- 2 tablespoons lower-sodium soy sauce
- 2 teaspoons dry mustard
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
- 2 whole cloves
- 1 1/2 pounds black plums, quartered and pitted
- 1 star anise
- 2 tablespoons canola oil
- 2 (1-pound) pork tenderloins, trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Chip-Crusted Fish Fillets
By nanarose
Laraine Perri, Cooking Light DECEMBER 2011
- 4 (6-ounce) cod fillets (or other firm white fish)
- 2 teaspoons canola mayonnaise
- 1/8 teaspoon salt
- 1 (2-ounce) package salt and vinegar kettle-style potato chips, crushed
- 1/2 cup light ranch dressing