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Recipes
Carrot Cake Cookies
By nanarose
Preheat oven to 375 degrees In a medium bowl, combine flour, baking soda, oats, cinnamon, ginger, cloves and nutme...
- 1 cup Whole wheat flour
- 1/2 teaspoon baking soda
- 1 1/2 cups rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon dry ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 egg whites
- 3/4 cup dark brown sugar
- 1/4 cup vegetable or canola oil
- 1/2 cup skim milk
- 2 teaspoons vanilla extract
- 1 cup raisins
- 1 cup grated carrots
- 3/4 cup crushed walnuts
Pappardelle with Mushrooms
By nanarose
Ann Taylor Pittman, Cooking Light NOVEMBER 2012
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 2/3 cup boiling water
- 8 ounces uncooked pappardelle pasta or bucatini
- 3 1/4 teaspoons salt, divided
- 1 tablespoon olive oil
- 1/4 cup finely chopped shallots
- 2 (4-ounce) packages exotic mushroom blend, sliced or coarsely chopped
- 2 garlic cloves, minced
- 2 tablespoons dry sherry
- 2 ounces Parmigiano-Reggiano cheese, divided
- 1/4 cup heavy whipping cream
- 1 teaspoon finely chopped fresh sage
- 1/2 teaspoon cracked black pepper
- 1 teaspoon truffle oil
- Sage leaves (optional)
Creamed Spinach and Mushrooms
By nanarose
Phoebe Wu, Cooking Light APRIL 2012
- 4 teaspoons canola oil, divided
- 8 ounces sliced cremini mushrooms
- 1 (10-ounce) package baby spinach
- 1/3 cup finely chopped shallots
- 2 teaspoons minced fresh garlic
- 3/4 cup fat-free milk
- 1 tablespoon all-purpose flour
- 3/8 teaspoon salt
- 1/4 teaspoon black pepper
- Dash of nutmeg
- 2 1/2 ounces 1/3-less-fat cream cheese
Tuscan-Style New York Strip with Arugula-Artichoke Salad
By nanarose
Robin Bashinsky, Cooking Light JULY 2011
- 4 tablespoons extra-virgin olive oil, divided
- 10 garlic cloves, crushed
- 10 thyme sprigs
- 6 (2-inch) strips lemon rind
- 2 (12-ounce) New York strip steaks, trimmed
- 1 teaspoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 6 medium red potatoes
- 1 bay leaf
- 2 cups water
- 1/2 cup fresh lemon juice, divided
- 3 medium artichokes (about 1 3/4 pounds)
- 5 cups baby arugula (about 5 ounces)
- 1 cup thinly vertically sliced red onion
- 3 lemons, quartered
- Cooking spray
- 2 teaspoons fresh thyme leaves
- 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese
Crispy Herbed Shrimp with Chive Aioli
By nanarose
Adam Hickman, Cooking Light MARCH 2012
- 3/4 cup panko (Japanese breadcrumbs), divided
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 1/8 teaspoon crushed red pepper
- 2 tablespoons cornstarch
- 2 large egg whites, lightly beaten
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1/2 cup 2% Greek yogurt
- 1/4 cup canola mayonnaise
- 3 tablespoons chopped fresh chives
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground red pepper
Linguine with Butter, Pecorino, Arugula and Black Pepper
By nanarose
Bring a large pot of salted water to a boil over high heat
- Salt
- 1 pound linguine
- 1/4 cup (1/2 stick) butter, room temperature
- 1 1/4 cups very finely grated Pecorino Romano
- 1 1/2 teaspoons freshly ground black pepper
- 1 cup coarsely chopped arugula
Saffron Aioli
By nanarose
Tiffany Vickers Davis, Cooking Light APRIL 2012
- 1 1/2 tablespoons water
- 1/8 teaspoon crushed saffron threads
- 1 garlic clove, minced
- 1/2 cup canola mayonnaise
- 1 teaspoon fresh lemon juice
Old-Fashioned Sweet Potato Pie
By nanarose
Preheat the oven to 350 degrees F
- 2 cups peeled, cooked sweet potatoes
- 1 1/4 cups sugar
- 1/2 stick melted butter
- 2 eggs
- 1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup milk
- 9-inch unbaked pie crust
- 3 egg whites
Phyllo Cups with Ricotta, Chèvre, and Thyme
By nanarose
Rozanne Gold, Cooking Light NOVEMBER 2012
- 1 cup fat-free ricotta cheese (such as Calabro)
- 1/3 cup finely chopped green onions
- 1 tablespoon finely chopped fresh thyme
- 3 ounces chèvre, crumbled (about 3/4 cup)
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter, melted
- 8 (14 x 9–inch) sheets frozen phyllo dough, thawed
- Cooking spray
Pizza Rustica
By nanarose
Sidney Fry, MS, RD, Cooking Light APRIL 2012
- 7.75 ounces all-purpose flour (about 1 3/4 cups), divided
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup extra-virgin olive oil
- 1/4 cup water
- 2 medium red bell peppers
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound Swiss chard, trimmed and thinly sliced
- 2 tablespoons chopped shallots
- 2 teaspoons minced garlic
- 2 (8-ounce) packages cremini mushrooms, sliced
- 8 ounces part-skim ricotta cheese
- 2 ounces fontina cheese, shredded (about 1/2 cup)
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
- 1 large egg white
- Cooking spray
- 1 tablespoon fat-free milk