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Dinner Tonight: January 2013
By nanarose
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Pork with Pomegranate Pan Sauce
By nanarose
David Bonom, Cooking Light DECEMBER 2009
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 4 (4-ounce) boneless center-cut pork loin chops
- 2 teaspoons olive oil
- 1/3 cup chopped shallots
- 3/4 cup pomegranate juice
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar
Greek-Flavored Turkey Burgers
By nanarose
Cooking Light JANUARY 2005
- 1 large egg white
- 1 cup chopped red onion
- 3/4 cup chopped fresh mint
- 1/2 cup dry breadcrumbs
- 1/3 cup (about 1 1/2 ounces) crumbled feta cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried dill
- 1 pound ground turkey
- Cooking spray
- 4 (1 1/2-ounce) hamburger buns, split
- 1 (7-ounce) bottle roasted red bell peppers, drained and cut into 1-inch strips
Irish Soda Bread
By nanarose
Preheat the oven to 375 degrees F
- 4 cups all-purpose flour, plus extra for currants
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
- 1 3/4 cups cold buttermilk, shaken
- 1 extra-large egg, lightly beaten
- 1 teaspoon grated orange zest
- 1 cup dried currants
Asparagus with Fresh Tomato Garnish
By nanarose
. Bring 1 inch of water to a boil in a large saucepan
- 1 pound asparagus, steamed2 tomatoes, chopped1 shallot, minced1 tablespoon extra-virgin olive oil 1 tablespoon balsamic vinegarSalt & freshly ground pepper to taste
Shrimp Mandu (Shrimp Dumplings)
By nanarose
Ann Taylor Pittman, Cooking Light NOVEMBER 2012
- 30 medium shrimp, unpeeled
- 1/2 cup chopped shiitake mushroom caps
- 1/2 cup chopped green onions
- 2 garlic cloves, chopped
- 3 ounces trimmed boneless pork loin chop, chopped
- 3 ounces water-packed soft tofu, drained
- 2 teaspoons dark sesame oil
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 30 gyoza skins
- 6 large napa cabbage leaves
- 5 tablespoons Korean Dipping Sauce
Chicken Cordon Bleu
By nanarose
Kate Parham, Cooking Light AUGUST 2012
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 3/4 cup panko (Japanese breadcrumbs)
- 1/2 cup all-purpose flour
- 1 tablespoon water
- 1 large egg
- 2.5 ounces shredded Gruyère cheese (about 10 tablespoons), divided
- 1 tablespoon chopped fresh thyme
- 2 garlic cloves, minced
- 4 slices pancetta (about 1 1/4 ounces)
- Cooking spray
Red Velvet Whoopie Pies
By nanarose
Make the cookies: Preheat the oven to 375 degrees F
- 1 ounce semisweet chocolate, chopped
- 1/2 ounce milk chocolate, chopped
- 12 tablespoons unsalted butter, melted
- 1/2 cup sour cream
- 2 large eggs
- 1 1/2 teaspoons apple cider vinegar
- 1/2 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- 2 1/2 cups confectioners' sugar, sifted
- 1 vanilla bean, halved lengthwise and seeds scraped
Sweet and Sour Chicken
By nanarose
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 1 cup chopped onion (about 1 medium)
- 1/3 cup sugar
- 1/3 cup ketchup
- 1/4 cup orange juice
- 3 tablespoons cornstarch
- 3 tablespoons cider vinegar
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon grated peeled fresh ginger
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 2 (8-ounce) cans pineapple chunks in juice, drained
- 1 large green bell pepper, cut into 3/4-inch pieces
- 1 large red bell pepper, cut into 3/4-inch pieces
- 3 cups hot cooked white rice
Winter Citrus, Escarole, and Endive Salad
By nanarose
Mary Drennen, Cooking Light NOVEMBER 2012
- 6 cups torn escarole
- 2 cups thinly sliced Belgian endive (about 2 heads)
- 1 cup thinly sliced radicchio
- 1 cup pink grapefruit sections
- 1 cup navel orange sections
- 3/4 cup blood orange sections
- 1/4 cup minced shallots
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons orange juice
- 1 tablespoon white wine vinegar or champagne vinegar
- 1 1/2 teaspoons honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup pomegranate arils
- 2 tablespoons pistachios, toasted