Nanarose's profile page
Recipes
Tabbouleh Salad
By nanarose
Barbara Kafka, Cooking Light JULY 2011
- 2 1/2 cups boiling water
- 1 1/2 cups uncooked bulgur wheat (about 8 ounces)
- 2 cups chopped fresh flat-leaf parsley
- 1 cup diced seeded tomato
- 3/4 cup diagonally sliced green onions
- 1/4 cup chopped fresh mint
- 6 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
Lightened-Up Slow-Cooker Chicken Buffalo Dip
By nanarose
Put the cream cheese, chicken, Cheddar, buttermilk, hot sauce, flour, Worcestershire, cayenne, garlic powder and on...
- Two 8-ounce packages reduced-fat cream cheese, cut into small pieces
- 2 cups shredded white meat from a rotisserie chicken, skin and bones discarded
- 2 cups shredded low-fat Cheddar (about 6 ounces)
- 1 cup buttermilk
- 1 /3 cup hot sauce, such as Frank's
- 1 tablespoon all-purpose flour
- 1 teaspoon Worcestershire sauce
- 3 /4 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 /2 cup parsley leaves, chopped
- 1 /4 cup crumbled blue cheese
- Celery and carrot sticks, for serving
Skirt Steak with Gorgonzola Polenta
By nanarose
Laraine Perri, Cooking Light DECEMBER 2012
- 2 cups plus 1 tablespoon fat-free, lower-sodium chicken broth, divided
- 1 cup 2% reduced-fat milk
- 2/3 cup quick-cooking polenta
- 1 ounce Gorgonzola cheese, crumbled (about 1/4 cup)
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Cooking spray
- 1 pound skirt steak, trimmed and cut into 4 pieces
- 1 teaspoon unsalted butter
- 1 tablespoon finely chopped shallots
- 1/2 cup dry red wine
- 1 teaspoon chopped fresh thyme
- 1 1/2 teaspoons honey
- 1/4 teaspoon cornstarch
Browned Butter Bourbon Mashed Sweet Potatoes
By nanarose
Mary Drennen, Cooking Light NOVEMBER 2012
- 1 tablespoon minced garlic
- 3 pounds sweet potatoes, peeled and coarsely chopped
- 2 tablespoons butter
- 2 tablespoons bourbon
- 1 tablespoon brown sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup half-and-half
Southern Pecan Pie
By nanarose
Preheat the oven to 375 degrees F
- 1 sheet refrigerated piecrust (half a 15-ounce package)
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 1/2 teaspoon salt
- 5 1/3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups toasted pecan halves
- Freshly whipped cream, for serving (optional)
Bacon-Cheddar Corn Muffins
By nanarose
Maureen Callahan, Cooking Light MAY 2011
- 4.5 ounces all-purpose flour (about 1 cup)
- 3/4 cup yellow cornmeal
- 1/2 cup (2 ounces) shredded sharp cheddar cheese
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 4 center-cut bacon slices, cooked, drained, and crumbled
- 1 jalapeño pepper, seeded and minced
- 1 1/4 cups low-fat buttermilk
- 1/4 cup canola oil
- 1 large egg, lightly beaten
- Cooking spray
Quick Beef Stroganoff
By nanarose
Robin Bashinsky, Cooking Light JANUARY 2013
- 6 1/2 cups water, divided
- 4 ounces uncooked egg noodles
- 1 pound flank steak, trimmed
- Cooking spray
- 1 cup chopped onion
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon hot paprika
- 1 (6-ounce) package presliced exotic mushroom blend
- 1 cup lower-sodium beef broth, divided
- 5 teaspoons all-purpose flour
- 1/3 cup fat-free sour cream
- 3 tablespoons thinly sliced green onions
- 1 tablespoon butter
- 2 tablespoons chopped fresh flat-leaf parsley
Crab and Avocado Duet
By nanarose
Pit and peel the avocado and cut it into 1/2-inch chunks
- 1 ripe avocado
- 3 tablespoons lemon juice
- 1 /4 teaspoon salt, plus more for seasoning
- 1 teaspoon Dijon mustard
- Pinch white pepper
- 1 /2 pound lump crabmeat
- 2 tablespoons chopped chives
Wild Mushroom and Cauliflower Lasagna
By nanarose
For the tomato sauce: Heat the oil in a medium saucepan over medium-high heat
- 2 tablespoons olive oil
- 1 small Spanish onion, finely diced
- 2 cloves garlic, finely chopped
- Pinch red pepper flakes
- 3 cups canned plum tomatoes and their juices
- 2 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
- Honey
- 1 medium head cauliflower
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 5 cups whole milk, heated, divided
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup grated romano cheese
- 1 pound sheep's milk ricotta cheese
- 1 large egg
- 3/4 cup finely chopped fresh flat-leaf parsley, divided, plus more for garnish
- 3 teaspoon finely chopped fresh thyme
- 1/2 cup grated romano cheese, plus more for finishing
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 3 cloves garlic, smashed
- 1 1/2 pounds assorted mushrooms (shiitake, portobello, cremini), coarsely chopped
- 2 shallots, finely diced
- 1 ounce porcini mushrooms, soaked in boiling water for 30 minutes
- 16 lasagna noodles, cooked for 5 minutes in boiling salted water, drained and rinsed with cold water
- 1 1/4 pounds fontina cheese, coarsely grated
Shrimp Cakes
By nanarose
In a medium bowl, combine the shrimp, crackers, onion and jalapeno
- 1 pound shrimp - peeled, deveined and chopped
- 1 1/4 cups coarsely crushed buttery round crackers
- 1 /4 cup chopped onion
- 2 jalapeno peppers, seeded and chopped
- 1 cup mayonnaise
- 1 tablespoon prepared yellow mustard
- 10 dashes hot pepper sauce (e.g. Tabasco™)
- celery salt to taste
- 1 tablespoon Parmesan cheese
- 1 quart oil for frying