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Recipes
Fried Fish with Smashed Chips
By nanarose
Whisk the flour and baking powder in a medium bowl and make a well in the center
- 1 2/3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 cups cold good-quality wheat beer
- 2 pounds small red-skinned new or baby potatoes
- Fine sea salt
- 6 tablespoons unsalted butter, melted
- Freshly ground pepper
- Vegetable oil, for deep-frying
- 3 pounds center-cut haddock, pollock or hake fillet, cut into thick strips
- 1/3 cup roughly chopped fresh parsley
- Malt vinegar, for serving (optional)
Fennel-Cabbage Slaw
By nanarose
Whisk 1/3 cup sour cream, 3 tablespoons apple cider vinegar, some chopped fresh dill and chives and 1 teaspoon each...
4.5/5
(2 Votes)
Spiced Apple Pork Chops
By nanarose
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 4 (8-ounce) bone-in center-cut pork chops (about 1 inch thick)
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon canola oil
- Cooking spray
- 1 (8-ounce) container refrigerated prechopped onion (about 1 3/4 cups)
- 2 cups water
- 1/4 cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 (5-ounce) package dried apples
New England Clam Chowder
By nanarose
Tim Cebula, Cooking Light NOVEMBER 2012
- 2 cups refrigerated diced potatoes with onion (such as Simply Potatoes)
- 2 1/4 cups water, divided
- 50 littleneck clams, scrubbed
- 2 thyme sprigs
- 1 bay leaf
- 1 slice applewood-smoked bacon, finely chopped
- 1/2 cup finely chopped celery
- 3 tablespoons all-purpose flour
- 1 (8-ounce) bottle clam juice
- 1 teaspoon chopped fresh thyme
- 1 cup half-and-half
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh chives
- 1/2 cup oyster crackers
Greek-Style Kale Salad
By nanarose
Christine Burns Rudalevige, Cooking Light AUGUST 2012
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 4 cups torn kale leaves
- 2 cups torn Swiss chard leaves
- 1 cup chopped English cucumber
- 1 ounce crumbled feta cheese
- 1/4 cup sliced green onions (about 2)
- 10 kalamata olives, pitted and quartered
Beef Burgundy with Egg Noodles
By nanarose
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 2 pounds lean beef stew meat
- 6 tablespoons all-purpose flour (about 1 3/4 ounces)
- 2 cups (1-inch-thick) slices carrot
- 1 (16-ounce) package frozen pearl onions, thawed
- 1 (8-ounce) package mushrooms, stems removed
- 2 garlic cloves, minced
- 3/4 cup fat-free, lower-sodium beef broth
- 1/2 cup dry red wine
- 1/4 cup tomato paste
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 8 ounces uncooked egg noodles
- 1/4 cup chopped fresh thyme
Sweet Potato Balls
By nanarose
Preheat oven to 350 degrees F
- 4 large sweet potatoes
- 2/3 cup packed brown sugar
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 1/2 teaspoon freshly grated nutmeg
- 2 cups shredded coconut, sweetened
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 large marshmallow per potato ball
Peach Almond Crumble
By nanarose
For the topping: Preheat the oven to 325 degrees F
- 1/2 cup rolled oats
- 1/3 cup packed brown sugar
- 1/4 cup sliced almonds
- 3 tablespoons butter, softened
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 cups sliced peaches (about 4 to 6 peaches)
- 1/4 cup packed brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon almond extract
- 1/8 teaspoon nutmeg
- Vanilla ice cream, for serving, optional
Spanish Potato and Spinach Tortilla with Red Pepper Sauce
By nanarose
Ivy Manning, Cooking Light DECEMBER 2012
- 1/2 cup bottled roasted red bell peppers (about 3 ounces), rinsed and drained
- 1 tablespoon dry-roasted almonds, coarsely chopped
- 2 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1/8 teaspoon ground red pepper
- 2 garlic cloves, crushed
- 8 ounces red potatoes (about 2 medium), cut into (1/8-inch-thick) slices
- 1 cup water
- 2 tablespoons half-and-half
- 1/2 teaspoon freshly ground black pepper
- 6 large eggs
- 2 large egg whites
- 2 cups baby spinach leaves
Pecan Pie Bars
By nanarose
Classic Christmas Recipes , Gooseberry Patch DECEMBER 2010
- 1 1/4 cups all-purpose flour
- 1/4 cup plus 3 tablespoons brown sugar, packed
- 1/2 cup plus 2 tablespoons butter, divided
- 2 eggs
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans