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Recipes
Keto Low-Carb Lemon Poppy Seed Muffins
By nanarose
Preheat oven to 350 degrees F (175 degrees C)
- 1 /3 cup low-calorie natural sweetener (such as Swerve®)
- 1 /4 cup almond flour
- 1 /4 cup coconut flour
- 1 tablespoon poppy seeds
- 1 lemon, zested
- 1 /2 teaspoon baking powder
- 1 /2 teaspoon salt
- 1 /4 teaspoon xanthan gum (optional)
- 3 eggs
- 3 tablespoons butter
- 2 tablespoons sour cream
- 1 /2 teaspoon vanilla extract
- 2 tablespoons heavy whipping cream, or more to taste
Mini Almond Cupcakes
By nanarose
Deb Wise, Cooking Light DECEMBER 2012
- 2 1/2 ounces almond paste
- 1/3 cup granulated sugar
- 1 large egg white
- 1/4 cup 2% reduced-fat milk
- 2 tablespoons canola oil
- 3 ounces all-purpose flour (about 2/3 cup)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Baking spray with flour (such as Baker's Joy)
- 2 ounces 1/3-less-fat cream cheese, softened
- 1 tablespoon butter, softened
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- Dash of salt
Pumpkin-Hazelnut Cheesecake
By nanarose
Deb Wise, Cooking Light NOVEMBER 2012
- 2.25 ounces hazelnut flour (about 1/2 cup)
- 1/2 cup sugar
- 2 tablespoons canola oil
- 2 tablespoons butter, at room temperature
- 2 large egg whites
- 1 tablespoon Frangelico (hazelnut liqueur)
- 1.5 ounces all-purpose flour (about 1/3 cup)
- 1/4 teaspoon baking powder
- Dash of salt
- Baking spray with flour
- 1 1/2 cups 1/3-less-fat cream cheese, softened
- 1/2 cup part-skim ricotta cheese
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- 1 cup unsweetened pumpkin
- 2 tablespoons hazelnuts, toasted and chopped
- 1/3 cup sugar
- 1/2 cup frozen fat-free whipped topping, thawed
Charlotte Russe With Raspberries
By nanarose
Sprinkle the gelatin over 3 tablespoons water in a bowl and let stand, 5 minutes
- 21/4-ounce packets unflavored gelatin
- 4 ounces dark chocolate, finely chopped
- 2 1/2 cups whole milk, warmed
- 8 large egg yolks
- 1/2 cup granulated sugar
- 1/8 teaspoon fine sea salt
- 1 tablespoon plus 1 teaspoon vanilla extract
- 18-20 ladyfingers (12 ounces)
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- 2 cups raspberries
- 1 tablespoon orange-flavored liqueur
White BBQ Sauce
By nanarose
Vanessa Pruett, Cooking Light APRIL 2012
- 1 cup canola mayonnaise
- 1/4 cup white vinegar
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
Tomato Panzanella with Shrimp and Basil
By nanarose
Mark Bittman, Cooking Light JULY 2011
- 4 cups (3/4-inch) cubed whole-wheat French bread baguette (about 6 ounces)
- 5 cups ripe tomato wedges (about 4 large)
- 1/2 teaspoon kosher salt, divided
- 1/2 pound medium shrimp, peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper
- 6 garlic cloves, thinly sliced
- 1 tablespoon fresh lemon juice
- 1 1/2 cups small basil leaves
Keto Cauliflower Hash Browns
By nanarose
Preheat the oven to 400 degrees F (200 degrees C)
- 3 cups grated cauliflower
- 1 cup shredded Cheddar cheese
- 1 large egg
- 1 /4 cup real bacon bits
- 1 tablespoon diced chives
- 1 /2 teaspoon salt
- 1 /8 teaspoon ground black pepper
- 1 pinch cayenne pepper (optional)
- cooking spray
Sausage and Polenta Breakfast Casserole
By nanarose
David Bonom, Cooking Light DECEMBER 2012
- 2 teaspoons olive oil
- 10 ounce diced chicken andouille sausage
- 2 cups sliced green onions
- 1 tablespoon chopped fresh thyme
- 4 garlic cloves, minced
- 4 1/2 cups fat-free milk
- 1 1/2 cups uncooked quick-cooking polenta
- 1/4 teaspoon salt
- 4 ounces cheddar cheese, shredded (about 1 cup)
- 1.75 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)
- 2 teaspoons hot pepper sauce
- 4 large eggs, lightly beaten
- Cooking spray
Beef Filets with Red Wine Sauce and Roasted Veggie Fries
By nanarose
Julianna Grimes, Cooking Light MAY 2012
- 2 tablespoons yellow cornmeal
- 1/2 ounce Parmigiano-Reggiano cheese, finely grated (about 2 tablespoons)
- 1 pound Yukon gold potato, cut into wedges
- 1 1/2 pounds baby carrots with tops, peeled and trimmed
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup earthy red wine (such as pinot noir)
- 3 fresh thyme sprigs
- 2 garlic cloves, crushed
- 1 medium shallot, sliced
- 1 fresh rosemary sprig
- 1 1/2 cups fat-free, lower-sodium beef broth
- 1 tablespoon olive oil
- 4 (4-ounce) beef tenderloin steaks
- 3/8 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons Dijon mustard
- 2 tablespoons cold butter, cut into pieces
- 2 teaspoons fresh thyme leaves (optional)
Baked Ziti and Summer Veggies
By nanarose
Blakeslee Wright, Cooking Light JULY 2011
- 4 ounces uncooked ziti
- 1 tablespoon olive oil
- 2 cups chopped yellow squash
- 1 cup chopped zucchini
- 1/2 cup chopped onion
- 2 cups chopped tomato
- 2 garlic cloves, minced
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 3/4 teaspoon salt, divided
- 1/8 teaspoon crushed red pepper
- 1/4 cup (2 ounces) part-skim ricotta cheese
- 1 large egg, lightly beaten
- Cooking spray