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Recipes
Horseradish-Crusted Steak Roulade
By nanarose
For the Steak: For the Crust: Prepare the stuffing for the steak: Preheat the broiler and place the peppers cut-s...
- 2 red bell peppers, stemmed, halved lengthwise and seeded
- 3 tablespoons extra-virgin olive oil
- 1 leek, white and light-green parts only, finely chopped
- 2 cloves garlic, minced
- 1 cup chopped fresh parsley
- Kosher salt and freshly ground pepper
- 1 2 1/4-to-2 1/2-pound flank steak, trimmed
- 1/2 pound sliced provolone cheese (about 8 slices)
- 3/4 cup breadcrumbs
- 3 teaspoons chopped fresh rosemary
- 3 tablespoons chopped fresh parsley
- 3 tablespoons drained horseradish
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt and freshly ground pepper
Braised Pork Roast With Apple-Brandy Sauce
By nanarose
Cooking Light NOVEMBER 1997
- 1 (2 1/2-pound) rolled boned pork loin roast
- 1 tablespoon dried rubbed sage
- 1 1/2 teaspoons dried thyme
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- Cooking spray
- 1 teaspoon margarine
- 2 cups chopped onion
- 1/2 cup chopped celery
- 1/2 cup thawed apple juice concentrate, undiluted
- 1/2 cup applejack (apple brandy)
- 1 (10 1/2-ounce) can low-salt chicken broth
- 2 2/3 cups chopped peeled Granny Smith apple (about 1 pound)
- 1 tablespoon water
- 2 teaspoons cornstarch
Chicken Stuffed with Spinach, Feta, and Pine Nuts
By nanarose
Lia Huber, Cooking Light SEPTEMBER 2010
- 5 ounces fresh spinach, chopped
- 1/2 cup (2 ounces) crumbled feta cheese
- 2 tablespoons pine nuts, toasted
- 1 teaspoon fresh thyme, minced
- 2 teaspoons fresh lemon juice
- 2 garlic cloves, minced
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 cup fat-free, lower-sodium chicken broth
Oatmeal Peanut Butter Cookies
By nanarose
Preheat oven to 350 degrees F (175 degrees C)
- 1/2 cup shortening
- 1/2 cup margarine, softened
- 1 cup packed brown sugar
- 3/4 cup white sugar
- 1 cup peanut butter
- 2 eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup quick-cooking oats
Penne Pasta with Sausage and Cheesy Garlic Bread
By nanarose
Bring large pot of salted water to a boil over high heat
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1/2 medium yellow onion, diced
- 1 tablespoon garlic, chopped
- 1 tablespoon Italian seasoning mix
- 1/4 teaspoon crushed red pepper flake, optional
- 4 Italian-style hot pork sausages, cut into 1/2-inch slices
- 1 (28-ounce) can diced tomatoes, drained
- Kosher salt and freshly ground black pepper
- 1/4 cup heavy cream
- Basil leaves, for garnish
- 1/2 store-bought garlic bread (save other half for Pizza)
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon Italian seasoning mix
Creamy Pumpkin-Red Pepper Soup
By nanarose
Rozanne Gold, Cooking Light NOVEMBER 2012
- 3 cups chopped peeled fresh pumpkin
- 2 1/2 cups chopped red bell pepper
- 1 1/2 cups chopped peeled sweet potato
- 1/4 cup chopped green onions
- 1 teaspoon five-spice powder
- 1 teaspoon ground cumin
- 2 teaspoons olive oil
- 1 teaspoon minced fresh garlic
- 3/8 teaspoon salt, divided
- 5 cups no-salt-added chicken stock (such as Swanson)
- 1 tablespoon unsalted butter
- 1 tablespoon rosemary leaves (optional)
Low-Fat Raspberry-Corn Muffins
By nanarose
Preheat the oven to 375 degrees F
- Cooking spray
- 1 1/2 cups all-purpose flour
- 2 1/2 cups yellow cornmeal
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 cups low-fat buttermilk
- 1/2 cup apricot nectar
- 3 tablespoons grapeseed oil
- 2 teaspoons vanilla extract
- 1 teaspoon grated orange zest
- 4 large egg whites
- 2 cups frozen raspberries
Black Bean Soup
By nanarose
Elizabeth Taliaferro, Cooking Light NOVEMBER 2010
- 1 cup dried black beans (about 6 ounces)
- 1 teaspoon olive oil
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 2 1/2 cups water
- 1/2 teaspoon dried oregano
- 1/4 to 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground cumin
- 1 (14-ounce) can organic vegetable broth
- 1 (4-ounce) can chopped green chiles, drained
- 1/4 cup tomato paste
- 3/8 teaspoon salt
- 3 hard-cooked large eggs, coarsely chopped
- Chopped fresh cilantro (optional)
Brie, Apple, and Arugula Quesadillas
By nanarose
Kathy Farrell-Kingsley, Cooking Light OCTOBER 2010
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider
- 3 (10-inch) flour tortillas
- 6 ounces Brie cheese, rind removed and cut into 1/4-inch-thick slices, divided
- 1 Fuji apple, cored and cut into 1/4-inch-thick slices (about 1/2 pound), divided
- 3 cups arugula, divided
- 3/4 teaspoon freshly ground black pepper, divided
Caramelized Onion and Canadian Bacon Tart
By nanarose
Cooking Light DECEMBER 2009
- All-Purpose Light Piecrust dough
- Cooking spray
- 1 tablespoon Dijon mustard
- 2 tablespoons extra-virgin olive oil, divided
- 4 cups thinly sliced Spanish onion (about 1 3/4 pounds)
- 2 teaspoons sugar
- 3/4 cup water, divided
- 1/2 cup diced Canadian bacon
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 3/4 teaspoons freshly ground black pepper, divided
- 1 teaspoon kosher salt
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon dried sage leaves
- 1/8 teaspoon ground whole nutmeg
- 1 tablespoon unsalted butter
- 1 1/2 cups herb-seasoned stuffing mix (such as Pepperidge Farm)
- 1/2 cup fat-free, less-sodium chicken broth
- 1 cup (4 ounces) shredded Jarlsberg cheese