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Recipes
Slow Cooker Bolognese Sauce
By nanarose
Heat the oil in a large saute pan over medium-high heat
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 yellow onion, finely chopped
- Kosher salt and cracked black pepper
- 3 tablespoons tomato paste
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground nutmeg
- 1/2 cup dry red wine
- 2/3 cup heavy cream
- Two 28-ounce cans crushed tomatoes
- 1 pound ground pork
- 1 pound ground sirloin
- Pasta, for serving
Hot Spiced Sangria
By nanarose
Combine 2 bottles each red wine and white wine, 1 cup brandy, 1 sliced orange, 2 cups each frozen cherries and froz...
Chocolate Chip Meringues
By nanarose
Patricia Buckholz, Sun City West, Arizona, Sunset DECEMBER 2001
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 2/3 cup sugar
- 1/4 teaspoon almond extract
- 1 cup finely chopped semisweet chocolate (6 oz.) or miniature semisweet chocolate chips
Chorizo and Polenta Lasagna
By nanarose
For the polenta: Bring the chicken stock to a boil in a large pot
- 4 cups low-sodium chicken stock
- 1 1/4 cups quick-cooking polenta
- 1 1/2 teaspoons kosher salt
- 2 tablespoon unsalted butter, melted
- Olive oil
- 1 small onion, diced
- 1 pound ground pork
- Kosher salt and freshly cracked black pepper
- 2 tablespoons paprika
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 tablespoons red wine vinegar
- 4 cloves garlic, minced
- One 14.5-ounce can fire-roasted diced tomatoes, such as Glen Muir
- 1 bunch Swiss chard
- 1 clove garlic, minced
- Extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 1/2 cup grated fontina cheese
- 1/2 cup grated mozzarella
Cassoulet in a Flash
By nanarose
Robin Bashinsky, Cooking Light NOVEMBER 2012
- 3 ounces duck sausage, casings removed (such as D'Artagnan)
- 2 ounces center-cut bacon, cut into 1/4-inch pieces
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1/3 cup chopped carrot
- 1 tablespoon chopped fresh thyme
- 2 garlic cloves, minced
- 1 (3-ounce) boneless duck breast half
- Cooking spray
- 2 (15.5-ounce) cans no-salt-added white beans, rinsed, drained, and divided
- 2 tablespoons no-salt-added tomato paste
- 1 1/4 cups no-salt-added chicken stock (such as Swanson)
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup panko (Japanese breadcrumbs)
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons walnut oil
Corn Pancakes with Smoked Salmon and Lemon-Chive Cream
By nanarose
David Bonom, Cooking Light AUGUST 2012
- 1/4 cup light sour cream
- 2 tablespoons chopped fresh chives
- 1 teaspoon grated fresh lemon rind
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 1/2 cup yellow cornmeal
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 1 1/4 cups fresh corn kernels, divided (about 3 ears)
- 2/3 cup low-fat buttermilk
- 3 tablespoons butter, melted
- 1 large egg
- 12 thin slices cold-smoked salmon (about 6 ounces)
Sweet Tea Mojito
By nanarose
Steep 4 or 5 black tea bags, 2 cups turbinado sugar and 2 handfuls of fresh mint in 3 cups simmering water for 5 mi...
Basil Pesto
By nanarose
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Pecorino cheese
Pan-Seared Halibut with Bell Pepper Relish
By nanarose
Maureen Callahan, Cooking Light JANUARY 2012
- 1 1/2 tablespoons olive oil, divided
- 4 (6-ounce) halibut fillets
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped shallots
- 1 teaspoon minced fresh garlic
- 1 cup chopped yellow bell pepper
- 1/2 cup chopped plum tomato
- 1 tablespoon sherry vinegar
- 1/2 teaspoon smoked paprika
- 1 tablespoon chopped fresh flat-leaf parsley
Fish and Chips
By nanarose
2 pounds haddock fillets, skinned and cut diagonally into 1 1/2-inch wide strips, 5 to 6 inches long Heat the oil...
- 3 quarts peanut or vegetable oil, for frying
- 4 large russet potatoes, peeled and cut lengthwise into 1/4-inch wide sticks
- 2 cups all-purpose flour
- 2 teaspoons seafood seasoning (recommended: Old Bay)
- 1 teaspoon baking soda
- Kosher salt
- 1 bottle cold beer