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Recipes
Thai Corn Chowder
By nanarose
Cut off the corn kernels; set aside
- 4 ears corn
- 2 cups diced red-skinned potatoes (about 12 ounces)
- 3/4 cup chopped scallions
- 2 tablespoons grated peeled fresh ginger
- 4 cloves garlic, smashed
- 8 black peppercorns
- 1 stalk lemongrass, cut into thirds (optional)
- 4 tablespoons unsalted butter
- Kosher salt
- 1 red jalapeno pepper, seeded and minced
- 1 13.5-ounce can coconut milk
- 8 fresh basil leaves
- 8 fresh mint leaves
- 4 radishes, thinly sliced
- 1/4 cup roughly chopped fresh cilantro
- Juice of 1/2 lime, plus lime wedges for garnish
- 1 tomato, seeded and diced
Hot-and-Sour Seafood Soup
By nanarose
Heat the vegetable oil in a large pot over medium-high heat
- 1 tablespoon vegetable oil
- 1 bunch scallions; whites cut into 1/4-inch pieces,greens cut into 2-inch pieces
- 1 tablespoon minced peeled ginger
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon sugar
- Kosher salt and freshly ground pepper
- 4 ounces shiitake mushrooms, stemmed and sliced
- 1/4 cup cornstarch
- 2 plum tomatoes, cored and cut into large chunks
- 12 ounces firm white fish (such as pollock), cut into 1-inch pieces
- 6 ounces bay scallops
- 2 tablespoons balsamic vinegar
Risotto with Porcini Mushrooms and Mascarpone
By nanarose
Kathleen Kanen, Cooking Light JANUARY 2010
- 2 cups boiling water
- 1 cup dried porcini mushrooms (about 1 ounce)
- 1 (14-ounce) can less-sodium beef broth
- Cooking spray
- 1 cup uncooked Arborio rice or other short-grain rice
- 3/4 cup chopped shallots
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) mascarpone cheese
- Fresh thyme leaves (optional)
Fried Chicken and Artichokes with Salsa Brava
By nanarose
Prepare the chicken: Mix the beer, vinegar, oregano, garlic, coriander, bay leaves, 2 teaspoons salt and 1/2 teaspo...
- 1 cup beer
- 1/3 cup sherry vinegar or white wine vinegar
- 1 teaspoon dried oregano
- 5 cloves garlic, smashed
- 1 tablespoon coriander seeds, crushed
- 3 bay leaves
- Kosher salt and freshly ground black pepper
- 18 chicken wing drumettes
- Extra-virgin olive oil, for frying
- 1 cup all-purpose flour
- 18.5-ounce can artichoke hearts, drained and halved
- Lemon wedges, for serving
- 16-ounce jar piquillo or pimiento peppers, drained
- 1/4 red onion, coarsely chopped
- 1 clove garlic, coarsely chopped
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon ground coriander
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- Pinch of cayenne pepper
- 2 tablespoons dry white wine
- 2 teaspoons sherry vinegar or white wine vinegar
- Kosher salt and freshly ground black pepper
Mushroom Lasagna
By nanarose
Julianna Grimes, Cooking Light JANUARY 2012
- 1 cup boiling water
- 1 ounce dried porcini mushrooms
- 1 tablespoon butter
- 2 tablespoons olive oil, divided
- 1 1/4 cups chopped shallots (about 4)
- 1 (8-ounce) package presliced cremini mushrooms
- 1 (4-ounce) package presliced exotic mushroom blend
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 1/2 tablespoons chopped fresh thyme
- 6 garlic cloves, minced and divided
- 1/2 cup white wine
- 1/3 cup (3 ounces) 1/3-less-fat cream cheese
- 2 tablespoons chopped fresh chives, divided
- 3 cups 2% reduced-fat milk, divided
- 1.1 ounces all-purpose flour (about 1/4 cup)
- Cooking spray
- 9 no-boil lasagna noodles
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
Bacon, Ranch, and Chicken Mac and Cheese
By nanarose
SaBrina Bone, Cooking Light MARCH 2010
- 8 ounces uncooked elbow macaroni
- 1 slice applewood-smoked bacon
- 8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces
- 1 tablespoon canola oil
- 1 tablespoon all-purpose flour
- 1 1/2 cups fat-free milk
- 1/3 cup condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
- 3/4 cup (3 ounces) shredded six-cheese Italian blend (such as Sargento)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chopped fresh dill
- 1/8 teaspoon salt
- Cooking spray
- 1/2 cup (2 ounces) shredded colby-Jack cheese
Cheesy Chicken-Potato 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 butter
- 2 cups chopped leeks, white parts only
- 24 ounces bag new potatoes, halved
- 1 quart broth
- 1 1/2 cups shredded (rotisserie) chicken
- 7 ounces shredded white cheddar
- 5 tablespoons sour cream
- Cayenne
Barley, Butternut Squash, and Shiitake Risotto
By nanarose
Maureen Callahan, Cooking Light MARCH 2010
- 3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
- 3 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 2 cups thinly sliced shiitake mushroom caps (about 1/2 pound)
- 1/3 cup finely chopped red onion
- 1 cup uncooked pearl barley
- 2 garlic cloves, chopped
- 2/3 cup white wine
- 3 1/2 cups organic vegetable broth
- 1/4 teaspoon black pepper
- 4 ounces Taleggio cheese, diced
- 2 tablespoons fresh thyme leaves
Almond Truffles
By nanarose
Jackie Mills, R.D., Coastal Living DECEMBER 2012
- 1/2 cup heavy whipping cream
- 8 ounces semisweet chocolate, chopped
- 2 tablespoons almond liqueur
- 1/2 cup whole blanched almonds
Pecan Bars
By nanarose
BEAT cream cheese, 3/4 cup butter, granulated sugar and 2 tsp
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup (2 sticks) butter, softened, divided
- 1 cup granulated sugar
- 1 Tbsp. vanilla, divided
- 2-1/4 cups flour
- 1/2 tsp. baking soda
- 2 eggs
- 1 cup packed brown sugar
- 2/3 cup light corn syrup
- 3 cups chopped PLANTERS Pecans