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Recipes
Autumn Salad with Red Wine Vinaigrette
By nanarose
5 cups mixed salad greens4 cups torn romaine lettuce1 large Asian pear, cubed1 large Granny Smith apple, chopped½ ...
- 2 tbsp Extra Virgin Olive Oil2 tbsp red wine vinegar1/2 tsp sugar1/2 tsp minced garlic1/4 tsp paprika1/4 tsp dried mustard1/8 tsp saltPinch dried basilPinch ground pepper
Baked Chocolate Mousse
By nanarose
Deb Wise, Cooking Light NOVEMBER 2012
- 1/2 cup water
- 1/3 cup Dutch process cocoa
- 1 teaspoon instant espresso granules
- 4 ounces bittersweet chocolate, finely chopped
- 1 ounce unsweetened chocolate, finely chopped
- 1 tablespoon brandy
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 2 large egg whites
- 1/3 cup sugar
- Dash of salt
- 1 1/2 cups frozen reduced-calorie whipped topping, thawed
- Baking spray with flour (such as Baker's Joy)
Fresh Cherry Galette
By nanarose
Ann Taylor Pittman, Cooking Light JULY 2012
- 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
- 3 tablespoons granulated sugar, divided
- 1 1/2 teaspoons cornstarch
- 3 1/2 cups pitted fresh Rainier cherries (about 1 1/4 pounds)
- 1/2 teaspoon grated lemon rind
- 2 teaspoons fresh lemon juice
- 1 1/2 tablespoons buttermilk
- 1 tablespoon turbinado sugar
Pan-Grilled Ginger-Honey Pork Tenderloin
By nanarose
Marge Perry, Cooking Light JANUARY 2012
- 1 tablespoon grated peeled fresh ginger
- 3 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1 tablespoon lower-sodium soy sauce
- 1 (1-pound) pork tenderloin, trimmed
Pumpkin-Shiitake Risotto with Pancetta and Pine Nuts
By nanarose
Robin Bashinsky, Cooking Light DECEMBER 2012
- 3 cups no-salt-added chicken stock (such as Swanson)
- 1/2 cup water
- Cooking spray
- 2 ounces chopped pancetta
- 2 cups sliced shiitake mushroom caps
- 1 1/2 cups chopped onion
- 1 tablespoon minced garlic
- 1 cup uncooked Arborio rice
- 2 teaspoons chopped fresh sage
- 1/2 cup dry white wine
- 1/2 teaspoon kosher salt
- 1 cup canned pumpkin puree
- 2 tablespoons mascarpone cheese
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon ground red pepper
- 2 tablespoons pine nuts, toasted
Food & Recipes
By nanarose
ADD/ADHD Please enter email address Preheat broiler
- artichoke hearts, frozen
- spinach, cooked chopped
- lemon pepper
- salt
- brie
Banana-Chocolate-Walnut Bread
By nanarose
Maureen Callahan, Cooking Light OCTOBER 2010
- 1 1/2 cups mashed ripe banana
- 1/3 cup plain fat-free yogurt
- 5 tablespoons butter, melted
- 2 large eggs
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1/4 cup ground flaxseed
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2/3 cup semisweet chocolate minichips, divided
- 1/3 cup chopped walnuts, toasted and divided
- Cooking spray
- 2 tablespoons fat-free milk
Double-Peanut Cookies
By nanarose
Heat oven to 375°F. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed,...
- 1 1 1 cup creamy peanut butter
- 3/4 3/4 3/4 cup granulated sugar
- 3/4 3/4 3/4 cup packed brown sugar
- 1/2 1/2 1/2 cup butter or margarine, softened
- 2 2 2 eggs
- 1 1/2 1 1/2 1/2 cups Gold Medal® all-purpose flour
- 1 1 1 teaspoon baking soda
- 1 1/2 1 1/2 1/2 cups chopped unsalted dry-roasted peanuts
DOUBLE MOCHA WALNUT
By nanarose
Bake at 400° for 8 to 10 minutes
- 2 tablespoons Instant coHee powder
- 2 1/2 cups sifted all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 cup very finely chopped or ground
- walnuts
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups sugar
- 2 eggs
Jumbo Shrimp with Basil and Mint Pesto
By nanarose
Recipe courtesy Giada De Laurentiis
- 3/4 cups lightly packed fresh mint leaves
- 1/2 cup lightly packed fresh basil leaves
- 1/4 cup pine nuts, toasted
- 1 garlic clove
- 1/4 cup olive oil
- 2 tablespoons freshly grated Parmesan
- Salt and freshly ground black pepper
- 2 pounds uncooked jumbo shrimp, peeled and de-veined
- 2 tablespoons extra-virgin olive oil