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Recipes
Lamb Meatballs
By nanarose
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 1/4 cup grated onion, drained
- 1/4 cup dried currants
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1 large egg
- 2 tablespoons chopped fresh mint
- 1/2 pound ground lamb
- 1/2 pound ground turkey
- 3/4 cup fresh breadcrumbs
- 1 tablespoon olive oil
- Cooking spray
- 1 (24-ounce) jar spicy red pepper pasta sauce
- 1 teaspoon grated lemon rind
Pork Medallions with Whisky-Cumberland Sauce and Haricots Verts
By nanarose
Laraine Perri, Cooking Light DECEMBER 2012
- 2 tablespoons finely chopped shallots
- 2 tablespoons Scotch whisky or bourbon
- 2 tablespoons red currant jelly
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground ginger
- 1 tablespoon olive oil
- 5/8 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 pieces
- 2 (8-ounce) packages microwave-in-a-bag fresh haricots verts
- 1 tablespoon butter
Lamb Shanks Braised with Tomato
By nanarose
Cooking Light NOVEMBER 2012
- 4 (12-ounce) lamb shanks, trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- 3/4 cup dry red wine
- 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
- 1/4 cup chopped fresh parsley
Couscous Pilaf
By nanarose
Julianna Grimes, Cooking Light JULY 2012
- 2/3 cup couscous
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 green onions, sliced
- 1 ounce toasted sliced almonds
Bolognese
By nanarose
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 1 3/4 cups chopped onion
- 2/3 cup chopped celery
- 1/2 cup finely chopped carrot
- 6 garlic cloves, minced
- 1/2 pound ground beef, extra lean
- 1/2 pound lean ground pork
- 1/2 pound ground veal
- 1 1/2 cups canned crushed tomatoes
- 1 cup dry red wine
- 1 cup lower-sodium beef broth
- 1/4 cup chopped fresh parsley
- 2 tablespoons tomato paste
- 2 teaspoons sugar
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 bay leaf
Baba Ghanoush
By nanarose
Karen Waldman, Brookfield, Connecticut, Cooking Light JULY 2010
- 1 large eggplant (about 1 1/2 pounds)
- Cooking spray
- 1/4 cup pine nuts, toasted
- 3/4 teaspoon cumin seeds, toasted and crushed
- 1/2 teaspoon minced garlic
- 3 tablespoons fresh lemon juice
- 2 tablespoons low-fat mayonnaise
- 2 tablespoons tahini (roasted sesame seed paste)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh parsley
- Fresh parsley sprigs (optional)
Mini Bacon and Egg Tarts
By nanarose
Julianna Grimes, Cooking Light JANUARY 2012
- 8 (1-ounce) slices whole-wheat white sandwich bread, crusts removed
- Cooking spray
- 1/2 cup 2% reduced-fat milk
- 4 large eggs, lightly beaten
- 2 tablespoons chopped green onions (optional)
- 2 slices smoked bacon, cooked and crumbled
- 1/2 cup (2 ounces) shredded sharp cheddar cheese
Chicken Verde
By nanarose
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 5 poblano chiles (about 3/4 pound)
- 4 jalapeño peppers (about 4 1/2 ounces)
- 5 1/2 cups chopped tomatillos (about 1 3/4 pounds; about 16 small)
- 2 cups chopped onion (1 large)
- 1 tablespoon sugar
- 5 garlic cloves, minced
- 1 (4.5-ounce) can chopped green chiles, undrained
- 6 (8-ounce) bone-in chicken breast halves, skinned
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 1/4 cup chopped fresh cilantro
- 1/3 cup reduced-fat sour cream (optional)
Grilled Flat Iron Steak with Pistachio Pesto Butter
By nanarose
For the butter: In a food processor add, butter basil, garlic, salt and pepper
- 2 sticks butter, room temperature
- 1 cup packed basil leaves
- 4 to 5 cloves garlic
- 1 teaspoon kosher salt
- Pinch coarse ground black pepper
- Dash fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/4 cup Asiago cheese
- 2 tablespoons pistachios
- Pinch red pepper flakes
- Olive oil
- 4 (8-ounce) flat iron steaks
- Salt and freshly ground black pepper
Roast Turkey with Sage Pan Gravy
By nanarose
David Bonom, Cooking Light NOVEMBER 2012
- 1 (12-pound) fresh or frozen turkey, thawed
- 3 tablespoons chopped fresh sage, divided
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter, softened
- 1 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 lemon, halved crosswise
- 6 garlic cloves, peeled
- 3 carrots, coarsely chopped
- 3 celery stalks, coarsely chopped
- 2 medium onions, coarsely chopped
- 1 bay leaf
- 3 cups no-salt-added chicken stock (such as Swanson), divided
- 2 cups water
- 3 tablespoons white wine
- 3 tablespoons all-purpose flour