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Recipes
Beef Kefta Patties with Cucumber Salad
By nanarose
Bruce Weinstein and Mark Scarbrough, Cooking Light JULY 2012
- Cooking spray
- 1 pound ground sirloin
- 1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley, divided
- 1/4 cup chopped fresh cilantro
- 1 tablespoon chopped peeled fresh ginger
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 cups thinly sliced English cucumber
- 2 tablespoons rice vinegar
- 1/2 cup plain fat-free Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 2 (6-inch) pitas, quartered
Tres Leches Cake with Mango
By nanarose
Preheat the oven to 350 degrees F
- Vegetable oil, for greasing
- 4 large eggs
- 1 cup sugar
- 2/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 1/4 cups whole milk
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 12-ounce can evaporated milk
- 14-ounce can sweetened condensed milk
- 1 tablespoon dark rum
- 2 large ripe mangoes
- 3 tablespoons sugar
- 1 cup heavy cream
- Ground cinnamon, for sprinkling
Market Salad with Goat Cheese and Champagne-Shallot Vinaigrette
By nanarose
David Bonom, Cooking Light JULY 2011
- 2 medium beets (about 3/4 pound)
- 8 ounces green beans, trimmed and cut into 2-inch pieces
- 1 (15-ounce) can no-salt-added chickpeas, rinsed and drained
- 3 tablespoons finely chopped shallots
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh tarragon
- 3 tablespoons walnut or olive oil
- 2 tablespoons Champagne vinegar
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 medium heirloom tomatoes, each cut into 8 wedges
- 1/2 cup (2 ounces) crumbled goat cheese
Spiced Pork Tenderloin with Sautéed Apples
By nanarose
Cooking Light NOVEMBER 2012
- 3/8 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
- Cooking spray
- 2 tablespoons butter
- 2 cups thinly sliced unpeeled Braeburn or Gala apple
- 1/3 cup thinly sliced shallots
- 1/8 teaspoon salt
- 1/4 cup apple cider
- 1 teaspoon fresh thyme leaves
Low Carb Breadcrumbs
By nanarose
InstructionsCombine all ingredients in a large bowl
- 1 /2 tsp salt
- 1 /4 tsp black pepper
- 2 cups pork rinds crushed2 1/2 cups Parmesan cheese grated2 tsp garlic powder2 tsp onion powder1/2 tsp salt1/4 tsp black pepper3 tsp dried parsley1 tsp dried basil1 tsp dried oregano
Rachael Ray: Rachael's Daytime Talkshow
By nanarose
Yields: 8-10 Preparation Preheat oven to 425ºF
- Share:
- For the pie crust:
- 1 cup all-purpose flour, plus some for dusting
- A pinch of salt
- 1 stick cold, unsalted butter, cut into small pieces
- Approximately 1 to 2 tablespoons ice water
- For the filling:
- 1 cup dark Karo syrup
- 3 eggs, beaten
- 2 tablespoons butter, melted
- 1 tablespoon flour
- 1/8 teaspoon salt
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- A mound of pecan halves, enough to fill the crust
- Molasses, for garnish, about 1/4 cup
Crab Cakes with Spicy Rémoulade
By nanarose
Kathy Kitchens Downie, RD, Cooking Light MAY 2010
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand)
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 1 large egg
- 1/3 cup panko (Japanese breadcrumbs)
- 1 pound lump crabmeat, drained and shell pieces removed
- 1 tablespoon olive oil, divided
- 1/4 cup canola-based mayonnaise
- 1 tablespoon chopped shallots
- 1 1/2 tablespoons capers, drained and chopped
- 2 teaspoons Creole mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon kosher salt
Chicken and Mushrooms with Marsala Wine Sauce
By nanarose
David Bonom, Cooking Light SEPTEMBER 2010
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 4 (6-ounce) skinless, boneless chicken breast halves
- 4 teaspoons all-purpose flour, divided
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1/2 cup chopped onion
- 1/4 teaspoon crushed red pepper
- 5 garlic cloves, thinly sliced
- 1 1/2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
- 1 1/2 cups thinly sliced button mushrooms (about 4 ounces)
- 1 teaspoon dried oregano
- 1/2 cup dry Marsala wine
- 2/3 cup fat-free, lower-sodium chicken broth
- 1 cup halved cherry tomatoes
- 1/4 cup small fresh basil leaves
Spicy Maple Turkey Breast with Quick Pan Sauce
By nanarose
Mary Drennen, Cooking Light NOVEMBER 2012
- 3 tablespoons maple syrup
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 2 (1 1/2-pound) skinless, boneless turkey breast halves
- Cooking spray
- 2 teaspoons olive oil
- 2/3 cup chopped onion
- 1 teaspoon minced garlic
- 1 1/4 cups no-salt-added chicken stock (such as Swanson)
- 1 tablespoon flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Poppy Seed-Chicken Pitas
By nanarose
Cover the chicken with cold water in a saucepan and add 1 teaspoon salt
- 3 skin-on, bone-in chicken breasts (about 2 pounds)
- Kosher salt
- 1 large orange
- 1/2 cup mayonnaise
- 1/3 cup sour cream or low-fat Greek yogurt
- 1 tablespoon dijon mustard
- 1 stalk celery, chopped
- 1/2 cup chopped pecans, almonds or walnuts, toasted
- 1/4 cup chopped fresh chives
- 1 1/2 tablespoons poppy seeds
- Freshly ground pepper
- 1/2 cup dried apricots, chopped (optional)
- Torn lettuce leaves, for serving
- 4 whole-wheat pitas, halved
- Photograph by Antonis Achilleos