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Recipes
Chocolate-Dipped Peanut Brittle
By nanarose
Southern Living OCTOBER 2002
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/8 teaspoon salt
- 1 cup dry-roasted or shelled raw peanuts
- 2 tablespoons butter
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- 2 (2-ounce) chocolate bark coating squares
Manhattan Clam Chowder
By nanarose
Render the bacon fat. Slowly cook the bacon with the olive oil until the bacon is crispy
- 2 slices bacon (can sub with 2 more Tbsp olive oil)
- 1 Tbsp olive oil
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 onion, chopped
- 1 large garlic clove, minced
- 1 /2 teaspoon dried thyme
- 1 /4 teaspoon celery seed
- 2 bay leaves
- 12 ounces of tomato juice, strained tomatoes or crushed tomatoes
- 1 14-ounce can of clam broth or juice*
- 2 10-ounce cans of baby clams, juice reserved*
- 1 pound waxy potatoes, peeled and cut into 2-inch chunks
- A dozen or so live small clams, such as littlenecks or Manila clams
- Salt and black pepper to taste
- Tabasco or other hot sauce
Sweet Potato, Bean and Rice Soup
By nanarose
Cook the rice according to the package directions
- 3 /4
- c.
- basmati rice
- 4 4
- sprigs fresh basil
- 2 2
- tbsp.
- olive oil
- 2 2
- cloves garlic, finely chopped
- 1 1/2 1 1/2
- lb.
- sweet potato, peeled and cut into 1/2-in. pieces
- 2 2
- tbsp.
- vegetable bouillon base
- 1 1
- lb.
- zucchini, quartered lengthwise and cut into 1/2-in. pieces
- 1 1
- lb.
- plum tomatoes (about 4), roughly chopped
- 1 1
- (15-oz.) can chickpease, rinsed
- 1 1
- (15-oz.) can small red beans, rinsed
Kimchi Jjigae (Kimchi-Pork Soup)
By nanarose
Ann Taylor Pittman, Cooking Light NOVEMBER 2012
- 1 pound bone-in center-cut pork loin chop
- 2 tablespoons coarsely ground Korean chile (gochugaru)
- 1 tablespoon minced fresh garlic
- 1 tablespoon dark sesame oil
- 1 1/2 cups chopped kimchi (with some juice)
- 3 cups water
- 1 (14-ounce) package water-packed extra-firm tofu, drained
- 1/2 cup diagonally sliced green onions
Turkey Spring Rolls
By nanarose
Mix 1 pound shredded leftover roast turkey with 2 tablespoons sweet Asian chili sauce
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Oatmeal-Crusted Trout
By nanarose
Preheat the oven to 300 degrees F
- 41-ounce packets plain instant oatmeal (about 1 1/3 cups)
- Kosher salt and freshly ground pepper
- 1 large egg
- 3/4 cup milk
- 4 strips thick-cut bacon, sliced
- 2 leeks, sliced into half-moons
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 45-ounce skinless trout fillets
- 3 tablespoons extra-virgin olive oil
- 1/4 cup red wine vinegar
Creamy Butternut, Blue Cheese, and Walnut Cavatappi
By nanarose
Mary Drennen, Cooking Light DECEMBER 2012
- 4 cups (1/2-inch) cubed peeled butternut squash (about 1 1/3 pounds)
- 2 1/2 teaspoons olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Cooking spray
- 8 ounces uncooked cavatappi
- 1 cup prechopped onion
- 1 tablespoon minced garlic
- 1 cup 2% reduced-fat milk, divided
- 1 teaspoon all-purpose flour
- 2 large egg yolks
- 2 ounces blue cheese, crumbled (about 1/2 cup)
- 3 tablespoons chopped walnuts, toasted
Strawberry-Almond Cream Tart
By nanarose
Jean Kressy, Cooking Light MAY 2010
- 36 honey graham crackers (9 sheets)
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 4 teaspoons water
- Cooking spray
- 2/3 cup (about 5 ounces) 1/3-less-fat cream cheese
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 6 cups small fresh strawberries, hulled and divided
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 2 tablespoons sliced almonds, toasted
PECAN CUP COOKIES
By nanarose
Shell Beat together butter, sugar and egg yolks Stir in flour until well blended
- 1/2 cup butter or margarine
- 1/4 cup granulated sugar
- 2 eggs separated
- 1 1/14 cups flour
- 1 cup finely ground pecans
- 3/4 cup powdered sugar
- 1/2 teaspoons vanilla
Pigs in a Poke
By nanarose
Mary Drennen, Cooking Light NOVEMBER 2012
- 1 1/2 teaspoons butter
- 1 ounce andouille sausage, diced
- 3 cups 2% reduced-fat milk
- 1/2 teaspoon salt, divided
- 1 cup uncooked stone-ground grits
- 1/2 teaspoon black pepper, divided
- 1.5 ounces Gouda cheese, shredded (about 1/3 cup)
- 8 cups water
- 2 tablespoons white vinegar
- 4 large eggs
- 2 teaspoons chopped fresh parsley