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Recipes
Thai Chicken with Carrot-Ginger Salad
By nanarose
Preheat the oven to 450 degrees F
- 2 tablespoons unsalted butter, softened
- 3 garlic cloves; 2 chopped, 1 crushed
- 4 teaspoons Thai green curry paste (available in the international aisle)
- 4 teaspoons finely chopped peeled ginger
- Grated zest and juice of 3 limes
- 4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
- Kosher salt
- 1 tablespoon vegetable oil
- 1 pound carrots
- 2 tablespoons chopped fresh cilantro
How to Make Starbucks Egg Bites
By nanarose
Beat eggs, cottage cheese, salt, 2-5 dashes of hot sauce and pepper (if using) in the bowl of a blender or food pro...
- 8 eggs
- 7 tbsp cottage cheese
- 4 oz shredded cheese
- 4 strips of bacon, cooked and chopped
- 1 tsp kosher salt
- Hot sauce to taste
- Pepper to taste (optional)
Meringue Wreath
By nanarose
Heat oven to 275°F. Line a large baking sheet with parchment paper
- 1 1
- tbsp.
- cornstarch
- 1 1/2 1 1/2
- c.
- superfine sugar
- 6 6
- large egg whites
- 1 1
- tsp.
- white vinegar
- 1 1
- tsp.
- pure vanilla extract
- 8 8
- oz.
- strawberries
- 1 1
- 6-oz. pkg. raspberries
- 6 -oz. pkg. raspberries
- 1 /2
- c.
- blueberries
- 2 2
- tbsp.
- granulated sugar
- 2 2
- tsp.
- lemon juice
- 1 1
- c.
- heavy cream
- Edible flowers, for serving ($22; melissas.com)
Sweet potatoe and black bean enchiladas"
By nanarose
Instructions To make sauce: Bring all ingredients to a simmer in saucepan over medium heat
- Sauce
- 1 15-oz. can tomato sauce
- 1 3/4 cups vegetable broth
- 1 tsp. ancho chile powder
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried oregano
- 1/2 tsp. chipotle chile powder
- Filling
- 1 Tbs. extra virgin olive oil
- 1 small onion, diced (1 cup)
- 1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
- 1 15-oz. can diced tomatoes, drained
- 1 16-oz. jar prepared medium salsa
- 2 cloves garlic, minced (2 tsp.)
- 1 chipotle chile in adobo sauce, drained and minced
- 1 15-oz. can black beans, rinsed and drained
- 1 12-oz. round queso fresco, divided
- Enchiladas
- Extra virgin olive oil, for brushing baking dish
- 16 6-inch corn tortillas, warmed
- 2 limes, cut into wedges, for garnish
- 1 avocado, sliced, for garnish
- 1/2 cup sour cream, for garnish
- Cilantro sprigs, for garnish, optional
Spaghetti Bolognese
By nanarose
Deb Wise, Cooking Light MARCH 2011
- 1 (3/4-ounce) slice French bread
- 1/4 cup 1% low-fat milk
- 2 teaspoons olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 tablespoons red wine vinegar
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 12 ounces ground sirloin
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained (such as Hunt's)
- 4 cups hot cooked spaghetti (about 8 ounces uncooked)
- 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
Sous Vide Egg Bites: Bacon & Gruyere
By nanarose
Step 1 Set your Anova Precision Cooker for 172ºF/77
- 6 eggs
- 1/2 c grated gruyere
- 1/4 c neufchatel/cream cheese/dairy free cream cheese option
Fruit and Walnut-Stuffed Pork Loin
By nanarose
Julianna Grimes, Cooking Light SEPTEMBER 2008
- 1/2 cup dry red wine
- 1/4 cup dried sour cherries
- 1/4 cup chopped dried apricots
- 1/4 cup chopped dried plums
- 2 tablespoons Triple Sec (orange-flavored liqueur)
- 1/3 cup finely chopped walnuts
- 2 tablespoons chopped shallots
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon grated lemon rind
- 2 (1-ounce) slices French bread
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 (2 1/2-pound) boneless center-cut pork loin roast, trimmed
- 2 tablespoons Dijon mustard
- Cooking spray
- Parsley sprigs (optional)
Kentucky Pecan Bars
By nanarose
Directions For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F
- Nonstick cooking spray
- 2 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 1/4 teaspoon fine salt
- 12 tablespoons cold unsalted butter, cut into small dice
- 3 to 4 tablespoons ice water
- 1 2/3 cups pecans
- 6 ounces white chocolate, chopped
- 1 cup honey
- 2/3 cup packed light brown sugar
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 2 tablespoons all-purpose flour
- 2 tablespoons bourbon
- Zest of 1 orange
- 1 teaspoon vanilla extract
Seafood Arrabbiata
By nanarose
Cooking Light NOVEMBER 2009
- 8 ounces uncooked linguine
- 2 tablespoons extra-virgin olive oil, divided
- 6 ounces bay scallops
- 6 ounces peeled and deveined medium shrimp
- 1/2 cup chopped onion
- 1/4 to 1/2 teaspoon crushed red pepper
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can petite-cut diced tomatoes, drained
- 1/2 cup clam juice
- 12 littleneck clams
- 12 mussels, scrubbed and debearded
- 2 tablespoons chopped fresh parsley
- 1 tablespoon thinly sliced fresh basil
Best Flourless Chocolate Cake Recipe (Gluten-Free)
By nanarose
InstructionsPreheat oven to 300 degrees F
- 18 18
- oz
- (2 ¼ cups) bittersweet chocolate chips (or chopped chocolate)*
- 1 1
- cup
- butter
- 6 6
- eggs
- 1 1
- tsp
- pure vanilla extract
- ½
- cup
- water
- ¼
- teaspoon
- sea salt
- ¾
- cup
- granulated sugar
- 18 18
- oz
- (2 ¼ cups) bittersweet chocolate chips (or chopped chocolate)*
- 1 1
- cup
- butter
- 6 6
- eggs
- 1 1
- tsp
- pure vanilla extract