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Recipes
Grilled Chicken Taco Pizzas
By nanarose
Make the taco seasoning: Mix all of the ingredients with 1 tablespoon each salt and black pepper in a bowl
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 1/4 cup canola oil, plus more for brushing
- 1 pound skinless, boneless chicken breasts
- 1 16-ounce tube pizza dough
- All-purpose flour, for dusting
- 1 cup shredded mozzarella
- 1 cup shredded sharp cheddar
- 1 avocado
- Juice of 1 lime
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 tablespoon diced red onion
- Kosher salt and freshly ground black pepper
- 1 cup fresh salsa
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Mushroom-Caraway Soup
By nanarose
Melt the butter in a saucepan over medium-low heat
- 2 tablespoons unsalted butter
- 1/4 teaspoon caraway seeds
- 10 ounces cremini or white mushrooms, thinly sliced
- Kosher salt and freshly ground pepper
- 3 medium carrots, quartered lengthwise and cut into 1-inch pieces
- 4 cups low-sodium chicken broth
- 1 small red onion, finely diced
- 1 tablespoon red wine vinegar
- 4 slices pumpernickel bread
- 1/3 cup sour cream or creme fraeche
Vegetarian Moussaka
By nanarose
Jeanne Kelley, Cooking Light MARCH 2011
- 3 peeled eggplants, cut into 1/2-inch-thick slices (about 2 1/2 pounds)
- 2 tablespoons extra-virgin olive oil, divided
- Cooking spray
- 2 cups chopped onion
- 4 garlic cloves, minced
- 1/2 cup uncooked bulgur
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 2 cups organic vegetable broth
- 2 teaspoons chopped fresh oregano
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 cup 1% low-fat milk
- 2 tablespoons finely grated fresh Romano cheese
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
Brined Pork Loin with Brown Sugar-Bourbon Glaze
By nanarose
Mike Wilson, Cooking Light DECEMBER 2009
- 1 gallon water
- 1 cup kosher salt
- 1 (5-pound) French-cut pork loin rib roast, trimmed (about 8 bones)
- 1 cup packed brown sugar
- 1/2 cup cider vinegar
- 3 tablespoons bourbon
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1/4 cup extra-virgin olive oil
- 1 tablespoon freshly ground black pepper
- 6 garlic cloves, minced
- 6 thyme sprigs
Cocoa Fudge Cookies
By nanarose
Alice Medrich, Cooking Light JANUARY 2002
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 5 tablespoons butter
- 7 tablespoons unsweetened cocoa
- 2/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/3 cup plain low-fat yogurt
- 1 teaspoon vanilla extract
- Cooking spray
Herbed Shrimp and White Bean Salad
By nanarose
Tiffany Vickers Davis, Cooking Light AUGUST 2011
- 1 red bell pepper
- 4 cups arugula, loosely packed
- 1/2 cup thinly vertically sliced red onion
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
- 1/2 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- Cooking spray
- 1 pound peeled and deveined large shrimp
- 2 tablespoons pine nuts, toasted
Chipped Beef on Toast
By nanarose
Directions Cut beef into ribbons or pieces
- 1 (2 ounce) packages dried beef
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1/8 teaspoon ground pepper
Rustic Pear Tart
By nanarose
Directions Glaze: To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose...
- 1/2 cup whole-grain pastry flour or regular whole wheat flour
- 1/2 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1/8 teaspoon salt
- 4 tablespoons cold, unsalted butter, cut into small pieces
- 2 tablespoons lowfat buttermilk
- 3 tablespoons ice water
- 3 medium pears
- 1 tablespoon lemon juice
- 1 tablespoon plus 1 teaspoon cornstarch
- 3 tablespoons light brown sugar
- 1/8 teaspoon ground cinnamon
- 1 teaspoon honey
- 1/4 teaspoon boiling water
Roasted Lamb Shanks with Lemon and Herbs
By nanarose
Make the lamb a day in advance: Make several incisions in the shanks with a paring knife and slide a slice of garli...
- 6 lamb shanks (about 1 1/4 pounds each), excess fat trimmed
- 5 cloves garlic, sliced
- 1/2 cup fresh lemon juice
- Kosher salt and freshly ground pepper
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 2 teaspoons minced fresh thyme
- 2 teaspoons dried marjoram
- 1 stick unsalted butter, melted, plus more for brushing
- 12 shallots, unpeeled
- Extra-virgin olive oil, for drizzling
Pork Chops Marsala
By nanarose
Michele Powers, Cooking Light APRIL 2007
- 6 tablespoons all-purpose flour, divided
- 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
- Cooking spray
- 1/3 cup minced shallots (about 2)
- 2 teaspoons bottled minced garlic
- 1 (8-ounce) package presliced mushrooms
- 2 teaspoons chopped fresh thyme
- 1 cup fat-free, less-sodium chicken broth
- 1/4 cup Marsala wine or dry sherry
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper