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Recipes
Guinness and Onion Soup with Irish Cheddar Crouton
By nanarose
Heat the olive oil in a large skillet over high heat
- 2 tablespoons extra-virgin olive oil
- 5 cloves minced garlic
- 8 cups thinly sliced onions
- Gray salt
- 1 tablespoon fresh thyme leaves, chopped
- 1/4 cup sherry vinegar
- 1 1/2 cups dark beer (recommended: Guinness)
- 6 cups beef stock
- 6 slices country bread cut 1/2-inch thick, toasted
- 1/2 pound Irish Cheddar, sliced thin
Beans and Greens with Lemon-Parmesan Polenta
By nanarose
Using a vegetable peeler, remove three wide strips of lemon zest; very thinly slice zest
- 1 1
- lemon
- 1 1
- tbsp.
- olive oil
- 1 1
- large clove garlic, thinly sliced
- 2 2
- tsp.
- fresh thyme leaves
- Pinch red pepper flakes
- 1 1
- medium head escarole, trimmed and torn into pieces (about 16 cups)
- Kosher salt
- 1 1
- (15 oz) can low-sodium white beans, rinsed
- 1 1
- c.
- instant polenta
- 1 1
- tbsp.
- unsalted butter
- 1 /3
- c.
- grated Parmesan, plus more for serving
Christmas-Style Stacked Enchiladas
By nanarose
Make the green sauce: Heat the olive oil in a large saucepan over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 8 ounces pork blade steak, diced
- Garlic salt
- Freshly ground pepper
- 2 cloves garlic, minced
- 3 4-ounce cans green chile peppers, drained and diced
- 1 cup canned diced tomatoes
- 1 1/2 teaspoons red pepper flakes
- 1/4 cup all-purpose flour
- 1 cup New Mexico red chili powder
- 2 cloves garlic
- 1/2 cup all-purpose flour
- Garlic salt
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 8 ounces beef top sirloin, diced
- 12 6-inch corn tortillas, toasted or lightly fried
- 1 cup shredded cheddar cheese
- Cooking spray
- 4 large eggs
- Kosher salt and freshly ground pepper
- Shredded lettuce and diced tomatoes, for garnish
Vegetable Samosas
By nanarose
Mix 1 cup leftover mashed potatoes, 1/2 cup chopped leftover cooked vegetables (such as carrots or green beans), 1/...
Cheddar Cheese Sauce
By nanarose
Vanessa Pruett, Cooking Light APRIL 2012
- 1 cup 1% low-fat milk, divided
- 4 teaspoons all-purpose flour
- 1/4 teaspoon salt
- 1.5 ounces sharp cheddar cheese, shredded (about 1/3 cup packed)
- 1/4 teaspoon freshly ground black pepper
Slow-Roasted Pulled Pork
By nanarose
David Bonom, Cooking Light DECEMBER 2009
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon salt
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground chipotle chile pepper
- 1 (5-pound) boneless pork shoulder (Boston butt), trimmed
- Cooking spray
- 2 cups water, divided
- 1/2 cup apple cider vinegar
- 1/3 cup ketchup
- 3/4 cup apple cider vinegar
- 1/2 cup ketchup
- 3 tablespoons dark brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
Shaved Carrot, Fennel, and Tangerine Salad
By nanarose
Use a mandoline or very sharp knife to shave the carrots lengthwise into ribbons
- 8 ounces carrots (about 3 medium)
- 2 medium fennel bulbs
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Champagne vinegar, plus more as needed
- 1/4 medium red onion, thinly sliced
- 2 cups watercress sprigs, thick stems removed
- 1 cup tangerine sections
- Sea salt, preferably gray salt
- Freshly ground black pepper
Caramelized Onion and Goat Cheese Tarts
By nanarose
In a large heavy-bottomed skillet over medium heat, add the oil and butter
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 1/2 cups frozen chopped onions, thawed
- 1 tablespoon sugar
- Kosher salt
- 4 ounces goat cheese, room temperature
- 1 large egg
- 2 tablespoons heavy cream
- 1 teaspoon freshly chopped thyme leaves
- 1 (14-ounce) box refrigerated pie crust
- Special equipment: 1 (12-count) nonstick mini muffin tin
Jamaican Dumplings with Plantains
By nanarose
Add the flour, salt and baking powder to a food processor and pulse to combine
- 3 cups all-purpose flour
- 1 teaspoon kosher salt, plus more for seasoning
- 2 teaspoons baking powder
- 1/2 cup unsalted butter, cold and cut into cubes
- 1/2 cup milk
- 1 ripe plantain, peeled and cut into coins
- Vegetable oil, for frying
Chipotle Pork
By nanarose
Julianna Grimes, Cooking Light APRIL 2012
- 1/2 cup chopped onion
- 1 1/2 tablespoons honey
- 1 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 9 large garlic cloves, peeled
- 3 chipotle chiles, canned in adobo sauce
- 1 lime
- 2 tablespoons olive oil, divided
- 1 (1 1/4-pound) boneless pork shoulder (Boston butt), trimmed
- 3/4 teaspoon kosher salt
- 1/2 cup fat-free, lower-sodium chicken broth