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Recipes
Roasted Potatoes with Arugula-Pistachio Pesto
By nanarose
Mark Bittman, Cooking Light MAY 2012
- 2 pounds fingerling potatoes, halved lengthwise
- 1/4 cup extra-virgin olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 3/8 teaspoon freshly ground black pepper, divided
- 1 1/2 cups packed arugula leaves (about 1 1/2 ounces)
- 3 tablespoons grated fresh Parmesan cheese
- 1 1/2 tablespoons pistachios
- 2 teaspoons water
- 1 1/2 teaspoons fresh lemon juice
- 1 garlic clove
Tuscan Lemon Muffins
By nanarose
Maureen Callahan, Cooking Light MAY 2011
- 7.9 ounces all-purpose flour (1 3/4 cups)
- 3/4 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup part-skim ricotta cheese
- 1/2 cup water
- 1/4 cup olive oil
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 large egg, lightly beaten
- Cooking spray
- 2 tablespoons turbinado sugar
Avocado-Herb Dressing
By nanarose
Riki Senn, Milford, Delaware, Cooking Light MAY 2010
- 1/2 cup light mayonnaise
- 1/4 cup finely chopped green onions
- 1/4 cup reduced-fat sour cream
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon anchovy paste
- 1/8 teaspoon salt
- 1/2 ripe peeled avocado
- 1 garlic clove, minced
- 2 tablespoons water
- 1 tablespoon white wine vinegar
- 3 drops hot sauce
Double-Chocolate Biscotti
By nanarose
Kathy Farrell-Kingsley, Cooking Light DECEMBER 2008
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1 cup sugar
- 1/2 cup unsweetened cocoa
- 1/2 cup semisweet chocolate minichips
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 large egg white
- Cooking spray
Rachael Ray: Rachael's Daytime Talkshow
By nanarose
Yields: 1 1/2 quarts Preparation Preheat oven to 350ºF
- Share:
- 1/2 pound cooked, shredded chicken, store-bought is fine
- 1/2 tablespoon packaged taco seasoning
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup roasted tomatillo salsa
- 1/2 cup Jack cheese, shredded
- 1/4 cup red onion, minced
- 1/4 cup scallions, chopped
- Juice of one lime
- 1 cup lettuce, shredded (optional)
- 1 medium tomato, diced (optional)
- 1 avocado, diced (optional)
- 2 tablespoons sliced black olives (optional)
- 1 handful cilantro, chopped (optional)
Polenta with Roasted Tomatoes
By nanarose
Position a rack in the upper third of the oven and preheat to 450
- 128-ounce can San Marzano plum tomatoes, drained
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- 1 cup instant polenta
- Freshly ground pepper
- 2 bunches Swiss chard (about 2 pounds)
- 4 tablespoons unsalted butter
- 17.5-ounce package farmer cheese, crumbled
Sausage Ragù over Creamy Polenta
By nanarose
David Bonom, Cooking Light JANUARY 2012
- 3 (4-ounce) links sweet turkey Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 4 garlic cloves, minced
- 1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
- 2 1/3 cups water, divided
- 1 cup whole milk
- 3/4 cup instant polenta
- 1 ounce fresh pecorino Romano cheese, grated
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup coarsely chopped fresh flat-leaf parsley
Enchilada Casserole
By nanarose
Vanessa Pruett, Cooking Light JANUARY 2012
- 1 pound ground sirloin
- 1 cup chopped onion
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 1/2 tablespoons all-purpose flour
- 1 cup fat-free, lower-sodium beef broth
- 1 tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)
- 1 (8-ounce) can no-salt-added tomato sauce
- 4 (8-inch) whole-wheat flour tortillas
- 1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers
Pan-Seared Shrimp and Arugula Risotto
By nanarose
David Bonom, Cooking Light MAY 2010
- 4 cups Homemade Chicken Stock
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1/2 cup chopped shallots
- 6 garlic cloves, minced
- 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
- 1/2 cup dry white wine
- 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
- 2 tablespoons butter
- 3 cups baby arugula
- 1/2 cup thinly sliced fresh basil
Pistachio Macaroons
By nanarose
Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper
- 1 cup confectioners' sugar
- 1/2 cup unsalted peeled pistachios (preferably Sicilian), chopped
- 1/4 teaspoon ground cardamom
- 2 large egg whites, at room temperature
- Pinch of salt
- 2 tablespoons granulated sugar
- 2 to 3 drops green food coloring (optional)
- Edible glitter, for dusting (optional)
- Seedless raspberry preserves, for filling