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Recipes
Meaty Quesadillas
By nanarose
Heat the olive oil in a large skillet over medium heat
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 3 cloves garlic, minced
- 1 teaspoon ancho chili powder
- 1 pound lean ground beef or lamb
- 1 tablespoon finely chopped fresh oregano
- Kosher salt and freshly ground pepper
- 4 scallions, thinly sliced
- 410-inch flour tortillas
- 3 1/2 cups shredded muenster or monterey jack cheese
- Fresh salsa and/or sour cream, for serving
Crispy Salmon and Arugula Salad with Carrot-Ginger Vinaigrette
By nanarose
Rozanne Gold, Cooking Light MAY 2012
- 1/4 cup grated carrot
- 3 tablespoons fresh orange juice
- 2 tablespoons finely chopped onion or shallots, divided
- 2 tablespoons extra-virgin olive oil, divided
- 4 teaspoons rice vinegar, divided
- 1 teaspoon honey
- 1 teaspoon minced peeled fresh ginger
- 3/4 teaspoon salt, divided
- 4 ounces baby arugula (about 6 cups loosely packed)
- 1 cup quartered cherry tomatoes
- 1 large red bell pepper, thinly sliced
- 1/2 teaspoon dark sesame oil
- 4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan)
- 1/4 teaspoon freshly ground black pepper
Slow-Simmered Meat Sauce with Pasta
By nanarose
Julianna Grimes, Cooking Light MARCH 2011
- 1 tablespoon olive oil
- 2 cups chopped onion
- 1 cup chopped carrot
- 6 garlic cloves, minced
- 2 (4-ounce) links hot Italian sausage, casings removed
- 1 pound ground sirloin
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup no-salt-added tomato paste
- 1 1/2 teaspoons sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 1 (28-ounce) can no-salt-added crushed tomatoes, undrained
- 1 cup no-salt-added tomato sauce
- 1 tablespoon chopped fresh oregano
- 16 ounces uncooked mafaldine pasta
- 1/2 cup torn fresh basil
- 3 ounces shaved fresh Parmigiano-Reggiano cheese
Shrimp Puttanesca
By nanarose
Cook pasta per package directions
- 12 oz. linguine
- 2 tsp. lemon zest
- 1/4 c. fresh lemon juice
- 1 red chile, seeded if desired, thinly sliced
- 12 oz. grape or cherry tomatoes, halved if large
- 1 lb. medium peeled and deveined shrimp
- 2 anchovies, finely chopped
- 2 tbsp. olive oil
- 1/4 c. green pitted olives, roughly chopped (about 8)
- 1/2 c. flat-leaf parsley, chopped
- 1/4 c. grated Parmesan
Savory Sausage, Spinach, and Onion Turnovers
By nanarose
Susan Russo, Cooking Light APRIL 2011
- Cooking spray
- 2/3 cup diced, peeled red potatoes
- 1/3 cup diced red bell pepper
- 1/3 cup diced yellow onion
- 2 (3.5-ounce) links hot chicken Italian sausage, casings removed
- 3 cups bagged washed baby spinach
- 2 tablespoons finely chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
- 2 tablespoons water
- 1 large egg white, lightly beaten
- 3 tablespoons grated fresh Parmigiano-Reggiano cheese
Bananas Foster Bread
By nanarose
Maureen Callahan, Cooking Light OCTOBER 2010
- 1 1/2 cups mashed ripe banana
- 1 cup packed brown sugar, divided
- 6 tablespoons butter, melted and divided
- 1/4 cup cognac or dark rum, divided
- 1/3 cup plain fat-free yogurt
- 2 large eggs
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1/4 cup ground flaxseed
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- Cooking spray
- 1/3 cup powdered sugar
Holiday Biscotti
By nanarose
Preheat the oven to 350 degrees F
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup pistachios, coarsely chopped
- 2/3 cup dried cranberries
- 12 ounces good-quality white chocolate, chopped
- Red and green sugar crystals, for garnish
Impossible Peanut Butter Cookies
By nanarose
These are the quickest, simplest peanut butter cookies that you will ever make and they taste great!
- 1 cup peanut butter (your choice, smooth or chunky)
- 1 cup granulated sugar
- 1 large egg
- sugar, for rolling (optional)
Corned-Beef-And-Cabbage Rolls
By nanarose
Cook 6 Savoy cabbage leaves in boiling water, about 2 minutes
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Pork and Plantain Enchiladas with Black Bean Puree
By nanarose
Krista Ackerbloom Montgomery, Cooking Light MAY 2012
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 5/8 teaspoon ground red pepper, divided
- 1/2 teaspoon salt, divided
- 1 (1-pound) pork tenderloin, trimmed
- 2 tablespoons canola oil, divided
- 1 2/3 cups chopped onion, divided
- 1 1/3 cups fat-free, lower-sodium chicken broth, divided
- 3/4 pound tomatillos, husked, rinsed, and coarsely chopped (about 6 large)
- 2 garlic cloves, chopped and divided
- 1 serrano chile, seeded and thinly sliced
- 1 cup cilantro leaves
- 1 tablespoon fresh lime juice
- 1 (15-ounce) can organic black beans, rinsed and drained
- 1 teaspoon brown sugar
- 1 soft black plantain, peeled and coarsely chopped
- Cooking spray
- 12 (6-inch) corn tortillas
- 6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)