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Recipes
Date, Walnut, and Blue Cheese Ball
By nanarose
Diane Morgan, Cooking Light NOVEMBER 2010
- 1 cup (4 ounces) crumbled blue cheese
- 1 tablespoon nonfat buttermilk
- 5 ounces fat-free cream cheese, softened
- 3 ounces 1/3-less-fat cream cheese, softened
- 3 tablespoons minced pitted Medjool dates (2 to 3 dates)
- 1 tablespoon minced shallots
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup minced fresh flat-leaf parsley
- 2 1/2 tablespoons finely chopped walnuts, toasted
Miniature Gluten Free S’mores Pies
By nanarose
Make the pie shells. Preheat your oven to 300°F
- For the pie shell 1 1/2 cups (300 g) gluten free graham crackers crumbs or other crispy gluten free cookies (*I used the gluten free Nabisco Honey Maid-Style Cinnamon Graham Crackers from page 195 of Gluten Free Classic Snacks)
- 4 tablespoons (56 g) unsalted butter, melted
- 1 egg (50 g, weighed out of shell) at room temperature, beaten*
- For the chocolate filling 3/4 cup (6 fluid ounces) heavy whipping cream
- 3 /4 cup (6 fluid ounces) heavy whipping cream
- 8 ounces semi-sweet chocolate, chopped
- Chocolate shavings, for sprinkling (optional)
- For the marshmallow topping Scant 2 teaspoons (4 g) unflavored powdered gelatin
- 1 /2 cup (4 fl. oz.) cool water
- 1 cup (200 g) sugar
- 1 /8 teaspoon cream of tartar
- 1 /2 teaspoon pure vanilla extract
- 1 /8 teaspoon kosher salt
- *For a no-bake option
Food & Recipes
By nanarose
ADD/ADHD Please enter email address If you select "Keep me signed in on this computer", every time you visit WebM...
- gluten-free spaghetti
- garlic, chopped
- organic fire-roasted diced tomatoes with juice
- jarred jalapenos, chopped
- capers, rinsed
- basil pesto
- balsamic vinegar
- hot red pepper flakes
- extra virgin olive oil
- sea salt
Chicken Souvlaki Pitas with Tahini Sauce
By nanarose
David Bonom, Cooking Light MARCH 2011
- 6 tablespoons plain fat-free Greek yogurt
- 2 tablespoons shredded cucumber
- 1 1/2 tablespoons tahini (roasted sesame seed paste)
- 5 teaspoons fresh lemon juice, divided
- 5 garlic cloves, minced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
- Cooking spray
- 4 (6-inch) pitas, cut in half
- 1 cup shredded iceberg lettuce
- 1/2 cup thinly sliced red onion
- 16 (1/4-inch-thick) slices cucumber
- 16 (1/4-inch-thick) slices plum tomato
Tomato and Mozzarella Burger
By nanarose
Real Simple JULY 2005
- 6 large ripe tomatoes (about 2 1/2 pounds)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large clove garlic, thinly sliced
- 8 ounces fresh unsalted mozzarella
- 2 sprigs fresh basil, leaves picked
Hazelnut-Crusted Halibut with Roasted Asparagus
By nanarose
Mary Drennen, Cooking Light APRIL 2012
- 1 tablespoon butter
- 2 teaspoons extra-virgin olive oil, divided
- 4 (6-ounce) halibut fillets, skinned
- 1 egg white, lightly beaten
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 cup finely chopped hazelnuts
- 2 garlic cloves, thinly sliced
- 1 pound asparagus, trimmed
- Cooking spray
- 1 teaspoon chopped fresh thyme
- 4 lemon wedges
- Roasted Red Potatoes
Pizza Casserole Deluxe
By nanarose
Southern Living DECEMBER 2013
- 1 (1-lb.) package ground mild Italian sausage
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 (26-oz.) jar marinara sauce
- 1 teaspoon kosher salt, divided
- 1/2 medium-size red onion, chopped
- 1/2 medium-size red bell pepper, chopped
- 1/2 medium-size green bell pepper, chopped
- 1/2 (8-oz.) package sliced baby portobello mushrooms
- 1 cup sliced black olives
- 1/2 cup pepperoni slices, chopped
- 1 (16-oz.) package rigatoni pasta
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups half-and-half
- 8 ounces fresh mozzarella, shredded (2 cups)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 1 (8-oz.) package shredded mozzarella cheese
- 8 to 10 pepperoni slices
Lemon-Coconut Pound Cake Loaf
By nanarose
Southern Living MARCH 2011
- 1/2 cup butter, softened
- 1 1/3 cups granulated sugar
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 cup sour cream
- 2 teaspoons lemon zest
- 1 cup sweetened flaked coconut, divided
- Lemon Glaze
Braised Pork with Slow-Cooked Collards, Grits, and Tomato Gravy
By nanarose
Robin Bashinsky, Cooking Light SEPTEMBER 2012
- 1 1/2 tablespoons canola oil, divided
- 1 (20-ounce) boneless pork shoulder (Boston butt), trimmed (about 1 pound trimmed)
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 2 cups water, divided
- 2 cups no-salt-added chicken stock, divided
- 1 1/2 teaspoons lower-sodium soy sauce
- 2 cups vertically sliced onion (about 1/2 large)
- 8 cups chopped trimmed collard greens
- 2 teaspoons sugar
- 1 (28.5-ounce) can no-salt-added whole tomatoes
- 1 tablespoon all-purpose flour
- 1/3 cup finely chopped onion
- 1 ounce chopped cremini mushrooms
- 2 garlic cloves, minced
- 1/2 cup uncooked quick-cooking grits
Italian Meatball Burgers
By nanarose
Bruce Weinstein, Cooking Light AUGUST 2007
- 6 (1.5-ounce) frozen ciabatta rolls with rosemary and olive oil
- 8 ounces sweet turkey Italian sausage
- 1 tablespoon chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 1/2 teaspoon fennel seeds, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1 pound ground sirloin
- Cooking spray
- 1/2 cup (2 ounces) shredded sharp provolone cheese
- 6 large basil leaves
- 6 tablespoons lower-sodium marinara sauce