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Recipes
Cipollini and Apples with Bacon
By nanarose
Tiffany Vickers Davis, Cooking Light DECEMBER 2009
- 1 tablespoon butter
- 4 medium Gala apples, cored and cut into (1/4-inch-thick) wedges
- 2 slices applewood-smoked bacon, chopped
- 20 ounces small cipollini onions, peeled
- 1/3 cup fat-free, less-sodium chicken broth
- 2 tablespoons cider vinegar
- 1 1/2 teaspoons fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Thyme sprigs (optional)
Egg Nog Cookies
By nanarose
Directions Make the cookies: Sift together the flour, ginger, nutmeg, allspice, cinnamon and salt in a large bowl
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 2 sticks (16 tablespoons) unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 1 tablespoon unsalted butter, softened
- 2 tablespoons heavy cream
- 2 tablespoons dark rum
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- Zest of 1 lemon
- Zest of 1 orange
- 1/2 cup granulated sugar
Coconut Macaroons
By nanarose
Preheat the oven to 325 degrees F
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites, at room temperature
- 1 /4 teaspoon kosher salt
Spinach and Pancetta Strata
By nanarose
Heat the oil in a heavy large skillet over medium heat
- 2 tablespoons olive oil
- 4 ounces thinly sliced pancetta, coarsely chopped
- 1 small onion, chopped
- 1 (10-ounce) box chopped frozen spinach, thawed, squeezed dry
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 8 cups cubed Italian bread, from a 1-pound loaf
- 1/2 cup finely grated Parmesan
- 3 cups whole milk
- 10 large eggs
Noodle Kugel
By nanarose
Preheat the oven to 350 degrees F
- 1 stick unsalted butter, plus more for the dish
- 1 large onion, chopped
- 1 tablespoon plus 1/4 teaspoon sugar
- Kosher salt
- 12 ounces wide egg noodles
- Freshly ground pepper
- 3 large eggs
- 2 cups small-curd cottage cheese
- 2 cups sour cream
- 2 cups whole milk
- Pinch of ground cinnamon
- 1/2 teaspoon grated orange zest
- 3 cups cornflakes, coarsely crushed
Polvorones: Ground Walnut Cookies
By nanarose
Using an electric mixer, beat the butter in a large bowl until light and fluffy
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 /2 cup sugar
- 2 cups all-purpose flour
- 1 /2 cup ground walnuts
- 1 cup chopped walnuts
- 1 /2 cup powdered sugar, plus more for serving
Baked Halibut With Buttery Crumb Topping
By nanarose
Heat the oven to 450°. Spray a baking sheet with nonstick cooking spray or line with nonstick foil
- 1 1/2 pounds halibut fillets
- 3 slices bread
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- dash freshly ground black pepper
- 2 tablespoons melted butter
- lemon wedges or slices for serving
Shrimp Stuffed Mirliton
By nanarose
Preheat oven to 350 degrees F
- 4 mirlitons
- 1 teaspoon Cajun seasoning
- 1 stick butter
- 1/2 cup chopped green onion
- 3 stalks celery, chopped
- 1/2 cup chopped yellow onion
- 1 green bell pepper, seeded and chopped
- 1/4 pound shrimp, peeled, tailed, deveined and chopped
- 1/2 cup bread crumbs
- Salt and freshly ground black pepper
Tomato Tart
By nanarose
Julianna Grimes, Cooking Light AUGUST 2012
- 1/2 (14.1-ounce) package refrigerated pie dough
- Cooking spray
- 2.5 ounces fontina cheese, shredded (about 2/3 cup)
- 1/2 cup pitted kalamata olives, chopped
- 1/3 cup sliced shallots
- 3 heirloom tomatoes, seeded and cut into 1/2-inch-thick slices
- 3 tablespoons all-purpose flour
- 1 tablespoon cornmeal
- 1 tablespoon thyme
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon pepper
- 1 1/4 cups 2% reduced-fat milk
- 1 1/2 tablespoons grated Parmigiano-Reggiano
- 3 large eggs
- 2 tablespoons fresh basil leaves
- 1 cup cherry tomatoes, quartered
Roasted Moroccan-Spiced Grapes and Chicken
By nanarose
Mark Bittman, Cooking Light APRIL 2012
- 1 1/2 cups sliced yellow onion
- 4 large carrots, quartered lengthwise and cut into 1/2-inch pieces (about 3 cups)
- 5 teaspoons olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground red pepper
- 4 bone-in, skin-on chicken thighs, trimmed (about 1 1/2 pounds)
- 3 cups seedless red grapes
- 1/4 cup picholine olives, pitted
- 2 tablespoons chopped fresh flat-leaf parsley