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Recipes
Slow-Cooker Chicken and Pasta Soup
By nanarose
Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker
- 4 carrots, quartered lengthwise and cut into 1-inch pieces
- 4 long strips lemon zest
- 4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)
- 4 cups low-sodium chicken broth
- 1 cup small pasta, such as pastina
- 1 cup frozen peas, thawed
- 1/2 bunch fresh spinach, stemmed
- Freshly ground pepper
- 4 ounces feta cheese
- Lemon wedges and crusty bread, for serving (optional)
Instant Pot Mini Frittatas
By nanarose
Add the bacon to the Instant Pot® and turn the pot on the high saute setting (See Cook's Note)
- 2 slices bacon, cut into 1/4-inch pieces
- 1 cup 1/4-inch-thick sliced button mushrooms (halved if mushrooms are very large)
- 1 /2 teaspoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 1 /3 cup lightly packed chopped baby spinach
- 1 /4 cup grated sharp Cheddar
- 5 large eggs
- 1 /3 cup heavy cream
- Pinch freshly grated nutmeg
Herb-Roasted Beef and Potatoes
By nanarose
David Joachim, Cooking Light DECEMBER 2009
- 2 tablespoons chopped fresh thyme, divided
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- 2 1/2 tablespoons olive oil, divided
- 1 1/4 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 2 garlic cloves, minced
- 2 (8-ounce) beef shoulder tender roasts, trimmed
- Cooking spray
- 1 (20-ounce) package refrigerated potato wedges (such as Simply Potatoes)
Pork Chops Stuffed with Feta and Spinach
By nanarose
David Bonom, Cooking Light APRIL 2007
- Cooking spray
- 4 garlic cloves, minced and divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 5 sun-dried tomatoes, packed without oil, diced
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1/4 cup (1 ounce) crumbled reduced-fat feta cheese
- 3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
- 1/2 teaspoon grated lemon rind
- 4 (4-ounce) boneless center-cut loin pork chops, trimmed
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dried oregano
Cabernet Short Ribs with Parmesan Polenta
By nanarose
David Bonom, Cooking Light OCTOBER 2011
- 16 (3-ounce) bone-in beef short ribs, trimmed
- 5/8 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons olive oil, divided
- 1 cup chopped onion
- 3/4 cup chopped shallots
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 6 garlic cloves, sliced
- 1 rosemary sprig
- 2 1/2 cups cabernet sauvignon or other dry red wine
- 1 1/4 cups lower-sodium beef broth
- 1 teaspoon all-purpose flour
- 2 teaspoons water
- 1 tablespoon balsamic vinegar
- 1/3 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon grated lemon rind
- 1 garlic clove, minced
- 3 cups fat-free milk
- 1 cup water
- 5/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup quick-cooking polenta
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
Peach Mug Pie
By nanarose
In a small bowl whisk together 2 tablespoons water with the cornstarch
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 (15-ounce) can peach halves, juice reserved and peaches chopped
- 1/4 cup brown sugar
- 1 pinch salt
- 1 cup heavy cream
- 3 tablespoons confectioners' sugar
- 4 graham crackers, crumbled
- 1 pint vanilla ice cream, softened
Bulgogi Jungol (Korean Bulgogi Soup)
By nanarose
Ann Taylor Pittman, Cooking Light NOVEMBER 2012
- 1 pound trimmed boneless rib-eye steak (1.25 pounds untrimmed)
- 1/4 cup lower-sodium soy sauce
- 2 tablespoons sugar
- 2 tablespoons soju, sake, or sherry
- 1 tablespoon dark sesame oil
- 1 teaspoon freshly ground black pepper
- 8 garlic cloves, minced
- 4 ounces sweet potato noodles or cellophane noodles
- 7 ounces enoki mushrooms
- 2 medium carrots
- 6 cups no-salt-added beef stock (such as Swanson)
- 2 ounces shiitake mushrooms, stemmed and sliced
- 8 ounces water-packed extra-firm tofu, drained and cubed
- 1 red jalapeño pepper, sliced
- 1 bunch green onions, trimmed and cut into 2-inch pieces
- 3/8 teaspoon salt
Pork Posole
By nanarose
Julianna Grimes, Cooking Light MARCH 2011
- 1 tablespoon olive oil
- 12 ounces boneless pork shoulder, trimmed and cut into 1/2-inch pieces
- 1 cup chopped onion
- 4 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground red pepper
- 1/2 cup beer
- 2 cups fat-free, lower-sodium chicken broth
- 1/2 cup salsa verde
- 1 (28-ounce) can hominy, drained
- 1/4 cup cilantro leaves
- 4 radishes, sliced
- 4 lime wedges
Opera Creams
By nanarose
Line an 8-inch square pan with nonstick foil, leaving a 2-inch overhang on two sides
- 2 2
- c.
- granulated sugar
- 1 1
- c.
- heavy cream
- 1 1
- tbsp.
- light corn syrup
- 1 1
- tsp.
- pure vanilla extract
- pinch kosher salt
- 1 1
- c.
- shelled unsalted pistachios, coarsely chopped
- 5 5
- oz.
- bittersweet chocolate, chopped
- 1 /2
- tsp.
- flaked sea salt
Captain Handsome
By nanarose
Fill a cocktail shaker halfway with ice
- 1 1/2 ounces gin
- 1/2 ounce creme de violette
- 1/2 ounce fresh lime juice
- 1/4 ounce limoncello
- Absinthe, for the glass
- Splash of chilled seltzer
- Brandied cherry (sold in jars at gourmet stores), for garnish