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Recipes
Soy Citrus Scallops with Soba Noodles
By nanarose
Michelle Powers, Cooking Light APRIL 2009
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon fresh orange juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/2 teaspoon minced peeled fresh ginger
- 1/4 teaspoon chili garlic sauce (such as Lee Kum Kee)
- 1 tablespoon dark sesame oil, divided
- 1 pound large sea scallops
- 4 cups hot cooked soba (about 6 ounces uncooked buckwheat noodles)
- 1/8 teaspoon salt
- 1/4 cup thinly sliced green onions
Stir-Fried Spicy Rice Cakes
By nanarose
Julianna Grimes, Cooking Light DECEMBER 2012
- 2 tablespoons dark sesame oil, divided
- 4 cups sliced rice cakes (rice ovalettes), divided
- 1 bunch green onions, trimmed and cut into 1-inch pieces
- 12 ounces lean ground pork
- 1/2 cup chopped onion
- 1/4 teaspoon kosher salt
- 3 large garlic cloves, minced
- 2 teaspoons cornstarch
- 2 cups no-salt-added chicken stock (such as Swanson)
- 3 tablespoons lower-sodium soy sauce
- 1 tablespoon sambal oelek (ground fresh chile paste)
- 4 lime wedges
Bumped-Up Brussels Sprouts
By nanarose
Preheat oven to 350 degrees F
- 6 ounces pancetta, big dice
- 4 tablespoons capers, drained
- 2 pints Brussels sprouts, trimmed and halved
- 1 1/2 tablespoons balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/3 cup pine nuts
- 1/4 cup currants
- 1/4 cup raisins
Lamb Chops with Fennel and Tomatoes
By nanarose
Preheat the oven to 425 degrees F
- 1 medium bulb fennel, trimmed and cut into 8 wedges
- 4 plum tomatoes, cored and halved lengthwise
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 cloves garlic, smashed
- 215-ounce cans cannellini or butter beans, drained and rinsed
- 2 tablespoons chopped fresh oregano or parsley
- 2 tablespoons grated parmesan cheese (optional)
- 45-ounce lamb chops, fat trimmed and bones frenched (ask your butcher to do this)
Chocolate Stout Cupcakes
By nanarose
Preheat oven to 350 degrees F
- 3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
- 2 cups sugar
- 2 cups all-purposeflour
- 1 teaspoon baking soda
- Pinch fine salt
- 1 bottle stout beer (recommended: Guinness)
- 1 stick butter, melted
- 1 tablespoon vanilla extract
- 3 large eggs
- 3/4 cup sour cream
- 1 (8-ounce) package cream cheese, softened at room temperature
- 3/4 to 1 cup heavy cream
- 1 (1-pound) box confectioners' sugar
Snickerdoodles
By nanarose
Preheat the oven to 400 degrees F
- 1/2 cup salted butter, softened
- 1/2 cup vegetable shortening
- 1 1/2 cups plus 2 tablespoons sugar
- 2 medium eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 teaspoons ground cinnamon
Best Butter Cookies Recipe
By nanarose
In a large bowl, cream butter and sugar until light and fluffy
- ADDITIONAL INGREDIENTS FOR CUTOUTS:
- 2 cups butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Sprinkles, jimmies or colored sugar, optional
- ADDITIONAL INGREDIENTS FOR PEPPERMINT BALLS:
- 1/4 cup crushed peppermint candies
- 1/4 teaspoon peppermint extract
- Red colored sugar, optional
- ADDITIONAL INGREDIENTS FOR SPICY FRUIT BALLS:
- 1/2 cup dried currants
- 1/2 cup chopped mixed candied fruit
- 1/2 teaspoon ground cinnamon
- Confectioners' sugar, optional
- ADDITIONAL INGREDIENTS FOR CHOCOLATE SLICES:
- 1 ounce unsweetened chocolate
- 1/2 cup chopped pecans
White Sea Bass with Orange-Fennel Relish
By nanarose
Ann Taylor Pittman, Cooking Light NOVEMBER 2012
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh orange juice
- 1/2 teaspoon grated orange rind
- 3/8 teaspoon kosher salt, divided
- 3/8 teaspoon freshly ground black pepper, divided
- 1 (12-ounce) fennel bulb
- 1 cup fresh orange sections
- 1/4 cup thinly sliced red onion
- 2 ounces halved Castelvetrano olives (about 1/2 cup)
- 4 (6-ounce) white sea bass fillets
- 1 1/2 teaspoons butter
Oven-Fried Chicken
By nanarose
Preheat the oven to 475 degrees F
- Cooking spray
- 1 1/3 cups crispy rice cereal
- 2 1/4 cups bagel chips or Melba toasts
- 5 teaspoons extra-virgin olive oil
- 3/4 teaspoon hot paprika
- Kosher salt and freshly ground pepper
- 1 1/2 cups plain Greek yogurt (2%)
- 1 teaspoon dijon mustard
- 4 skinless, bone-in chicken thighs or halved bone-in breasts (about 6 ounces each)
- 2 bunches scallions
- Harissa, chili sauce or ketchup, for the sauce
Mixed Greens Salad
By nanarose
Blakeslee Wright, Cooking Light JULY 2011
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 4 cups mixed salad greens
- 1 tablespoon toasted pine nuts