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Recipes
Pistachio-Chai Muffins
By nanarose
Maureen Callahan, Cooking Light MAY 2011
- 7.9 ounces all-purpose flour (about 1 3/4 cups)
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 chai blend tea bags, opened
- 1 cup low-fat buttermilk
- 1/4 cup butter, melted
- 1 1/2 teaspoons vanilla extract, divided
- 1 large egg, lightly beaten
- Cooking spray
- 1/3 cup shelled dry-roasted pistachios, chopped
- 1/2 cup powdered sugar
- 1 tablespoon water
Tangy Coffee Barbecue Sauce
By nanarose
Robin Bashinsky, Cooking Light JULY 2011
- 1 cup no-salt-added ketchup
- 1 cup brewed coffee
- 2 tablespoons dark brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 1/2 teaspoons black pepper
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 teaspoons lower-sodium soy sauce
Fast Shepherd's Pie
By nanarose
Julianna Grimes, Cooking Light NOVEMBER 2012
- 1 (24-ounce) bag frozen mashed potatoes (such as Ore Ida Steam n' Mash)
- 1/2 cup 2% reduced-fat milk
- 2 tablespoons butter
- 3/4 teaspoon kosher salt, divided
- 1 tablespoon olive oil
- 6 lamb loin chops, meat removed from bones and cut into bite-sized pieces
- 1/2 teaspoon freshly ground black pepper
- 1 cup chopped onion
- 1 (6-ounce) microwavable bag peeled baby carrots
- 1 tablespoon tomato paste
- 1/3 cup dry red wine
- 2 tablespoons all-purpose flour
- 2 cups fat-free, lower-sodium beef broth
- 1 cup frozen English peas
- 1 1/2 tablespoons chopped fresh thyme
- 1 1/2 teaspoons chopped fresh rosemary
Hoosier Pork-Tenderloin Sandwich
By nanarose
Cut the pork crosswise into 4 equal pieces
- 2 pounds center-cut boneless pork loin
- 2 large eggs
- 2 cups buttermilk
- 2 cloves garlic, crushed
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 sleeves saltines (about 80 crackers)
- 2 cups instant flour (such as Wondra)
- Peanut oil, for frying
- 4 soft hamburger buns, split
- 1/3 cup mayonnaise
- 3 tablespoons yellow mustard
- 1/2 head iceberg lettuce, shredded
- 2 tomatoes, thinly sliced
- 1 red onion, thinly sliced
- 4 half-sour dill pickles, thinly sliced
Chicken Satay
By nanarose
Cooking Light JULY 2011
- 1/3 cup unsalted dry-roasted peanuts
- 1 tablespoon toasted cumin seeds
- 2 tablespoons fresh lime juice
- 1 tablespoon dark sesame oil
- 1 teaspoon toasted coriander seeds
- 2 garlic cloves
- 1 shallot, peeled
- 1/3 cup light coconut milk
- 3 tablespoons brown sugar
- 1 tablespoon grated peeled fresh ginger
- 1/4 teaspoon ground turmeric
- 1 serrano chile, stem removed
- 6 skinless, boneless chicken thighs, cut into 36 pieces
- 1/2 teaspoon salt
Food & Recipes
By nanarose
ADD/ADHD Please enter email address If you select "Keep me signed in on this computer", every time you visit WebM...
- paprika
- lime juice
- extra-virgin olive oil, divided
- rum, (optional)
- minced garlic, plus 2 tablespoons chopped garlic, divided
- fresh oregano, chopped
- kosher salt
- freshly ground pepper
- ground cumin
- boneless pork chops, (3/4-1 inch thick), trimmed, cut into cubes
- onion, chopped
- arborio rice, or short-grain brown rice
- reduced-sodium chicken broth
- canned diced tomatoes
- capers, rinsed
- saffron threads, (see Note)
- raw shrimp, (21-25 per pound), peeled and deveined (optional)
- frozen artichoke hearts, thawed, or cooked green beans, fresh or frozen, thawed
- roasted red peppers, cut into strips
Slow-Cooker Caribbean Beef Stew
By nanarose
Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon ...
- 3 sprigs thyme
- 1/3 cup all-purpose flour
- 1/4 teaspoon ground allspice
- Kosher salt and freshly ground white pepper
- 2 pounds beef stew meat, cut into 1 1/2-inch cubes
- 1 pound Yukon gold potatoes, peeled and quartered
- 3 medium carrots, cut crosswise into thirds
- 1 1-inch piece ginger, peeled and finely chopped
- 1 clove garlic, finely chopped
- 2 teaspoons Worcestershire sauce
- 1 10-ounce can Mexican-style diced tomatoes with green chiles
- 4 scallions, sliced (optional)
- Hot sauce, for serving (optional)
Savory Spinach and Artichoke Stuffing
By nanarose
Recipe courtesy Emeril Lagasse, 2004
- 1/4 cup extra-virgin olive oil
- 2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
- 2 cups chopped yellow onions
- 1 tablespoon roughly chopped garlic
- 1 tablespoon plus 2 teaspoons Emeril's Italian Essence, or other Italian seasoning blend
- 2 1/2 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 3 (8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
- 2 large eggs
- 1 1/2 cups heavy cream
- 2 cups chicken stock
- 2 tablespoons lemon juice
- 12 to 14 cups cubed (1-inch) day-old French bread (1 loaf)
- 1 pound Brie, rind removed and cut into 1/2-inch cubes
- 1/2 cup freshly grated Parmesan
- 1/4 cup minced fresh parsley leaves
Sausage and Apple Stuffing
By nanarose
David Bonom, Cooking Light NOVEMBER 2012
- 8 cups 1-inch sourdough bread cubes (about 12 ounces)
- 6 ounces mild Italian breakfast sausage
- 1 1/2 cups chopped onion
- 1 1/4 cups chopped fennel bulb
- 1 cup chopped celery
- 3 cups chopped peeled Golden Delicious apple (about 2 medium)
- 6 garlic cloves, minced
- 3 tablespoons chopped fresh sage
- 1/3 cup chopped fresh flat-leaf parsley
- 1 1/4 cups no-salt-added chicken stock (such as Swanson)
- 1/4 cup unfiltered apple cider
- 2 large eggs, lightly beaten
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
Grilled Vegetable and Fontina Pizza
By nanarose
Mary Drennen, Cooking Light AUGUST 2012
- 2 portobello mushroom caps
- 1 tablespoon chopped garlic
- 1 large red bell pepper, cut into 1/2-inch strips
- 1 medium zucchini, cut diagonally into 1/2-inch-thick slices
- 1 red onion, cut into 1/2-inch wedges (root end intact)
- 5 teaspoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 8 ounces refrigerated fresh pizza dough
- 4 ounces shredded fontina cheese (1 cup)
- 1/4 cup thinly sliced fresh basil leaves
- 1/2 teaspoon crushed red pepper