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Recipes
Ribollita (Italian Bread Soup)
By nanarose
Domenica Marchetti, Cooking Light NOVEMBER 2010
- 3 cups (1-inch) cubed hearty Italian country bread (about 6 ounces)
- Cooking spray
- 3 tablespoons extra-virgin olive oil, divided
- 1 cup chopped onion
- 1/4 cup chopped celery
- 1 tablespoon minced garlic
- 6 cups water, divided
- 6 cups (1-inch) chopped kale
- 6 cups chopped Savoy cabbage
- 4 cups chopped broccoli rabe
- 2 cups (1-inch) cubed peeled Yukon gold or red potato
- 1 cup thinly sliced carrot
- 1 (14.5-ounce) can whole plum tomatoes, undrained and chopped
- 2 (15-ounce) cans cannellini beans or other white beans, rinsed, drained, and divided
- 3/4 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 1/2 cup (2 ounces) shaved or grated Parmigiano-Reggiano cheese
all-purpose flour (about 1/2 cup)
By nanarose
Preparation 1. Weigh or lightly spoon flours into dry measuring cups; level with a knife
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 2.25 ounces white whole-wheat flour (about 1/2 cup)
- 1/2 cup roasted, salted pistachios, finely ground
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 3 tablespoons granulated sugar
- 4 ounces 1/3-less-fat cream cheese
- 1/2 teaspoon vanilla extract
- 1/2 cup cherry fruit spread (such as Simply Fruit), divided
- 1/3 cup dried tart cherries, finely chopped and divided
- 2 tablespoons 2% reduced-fat milk
- 1 1/2 tablespoons turbinado sugar2.25 ounces all-purpose flour (about 1/2 cup)
- 2.25 ounces white whole-wheat flour (about 1/2 cup)
- 1/2 cup roasted, salted pistachios, finely ground
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 3 tablespoons granulated sugar
- 4 ounces 1/3-less-fat cream cheese
- 1/2 teaspoon vanilla extract
- 1/2 cup cherry fruit spread (such as Simply Fruit), divided
- 1/3 cup dried tart cherries, finely chopped and divided
- 2 tablespoons 2% reduced-fat milk
- 1 1/2 tablespoons turbinado sugar
Red Velvet Pancakes
By nanarose
Southern Living DECEMBER 2012
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons red liquid food coloring
- Sweet Cream-Cheese Butter
- Garnish: powdered sugar
Salad with Cherries, Goat Cheese, and Pistachios
By nanarose
Ann Taylor Pittman, Cooking Light JULY 2012
- 4 cups arugula
- 2 cups baby spinach
- 1/3 cup thinly vertically sliced red onion
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil
- 1 cup pitted halved fresh Rainier cherries
- 1 ounce crumbled goat cheese (about 1/4 cup)
- 1/4 cup salted dry-roasted pistachios
Mushroom Pies with Pear Salad
By nanarose
Preheat the oven to 425 degrees
- Cooking spray
- All-purpose flour, for dusting
- 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
- 1 teaspoon dijon mustard
- Kosher salt and freshly ground pepper
- 4 large portobello mushroom caps
- 1/3 cup breadcrumbs
- 2 cups shredded cheddar and/or muenster cheese
- 1 large egg, beaten
- 1 shallot, thinly sliced
- 1 1/2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 6 ounces mache or other salad greens (about 6 cups)
- 1 pear, thinly sliced
Brandy Crusta
By nanarose
Combine 2 ounces cognac, 1 teaspoon each cherry and orange liqueur, 1 teaspoon lemon juice and 2 dashes angostura b...
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Chipotle Chicken
By nanarose
Deb Wise, Cooking Light JANUARY 2012
- 1/4 cup minced onion
- 1/4 cup agave nectar
- 3 tablespoons fat-free, lower-sodium chicken broth
- 1 chipotle chile, minced
- 1 tablespoon adobo sauce from chipotle can
- 2 teaspoons olive oil
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lime juice
Grilled Romaine with Creamy Herb Dressing
By nanarose
Julianna Grimes, Cooking Light JULY 2011
- 1 large head romaine lettuce, trimmed and halved lengthwise
- 2 teaspoons olive oil
- Cooking spray
- 1/2 teaspoon freshly ground black pepper, divided
- 3/8 teaspoon salt, divided
- 1/4 cup canola mayonnaise
- 1 1/2 teaspoons chopped fresh dill
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
- 2 garlic cloves, minced
Cuban Beans and Rice
By nanarose
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 1 pound dried black beans
- 2 cups water
- 2 cups organic vegetable broth
- 2 cups chopped onion
- 1 1/2 cups chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 2 teaspoons fennel seeds, crushed
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 tablespoons sherry or red wine vinegar
- 2 (10-ounce) cans diced tomatoes and green chiles, drained
- 5 cups hot cooked rice
- Hot sauce (optional)
Spaghetti Squash "Carbonara"
By nanarose
Recipe courtesy Emeril Lagasse, copyright Emeril's Food of Love Productions, 2008
- 2 teaspoons salt
- 1 1/4 teaspoons fresh cracked black pepper
- 1 large spaghetti squash (about 2 pounds), halved and seeded
- 1/2 pound bacon or pancetta, cut into small strips crosswise
- 1 tablespoon minced shallot
- 2 teaspoons minced garlic
- 1/4 cup white wine
- 2 egg yolks plus 1 whole egg
- 1 cup freshly grated Parmigiano-Reggiano
- 2 tablespoons chopped parsley leaves