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Recipes
Lightened Shrimp Fried Rice
By nanarose
Prepare the rice according to package directions, adding the cinnamon stick with the water
- 1 1/2 cups jasmine rice
- 1/2 cinnamon stick
- 1 pound large peeled and deveined shrimp, halved lengthwise
- One 1 1/2-inch piece fresh ginger, peeled and thinly sliced into matchstick pieces (about 1/4 cup)
- 2 tablespoons dry sake
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon red pepper flakes
- Cooking spray
- 2 large eggs
- 2 large egg whites
- 1 cup snow peas, halved
- 2 carrots, thinly sliced on an angle
- 2 cloves garlic, thinly sliced
- 1 small red onion, halved and sliced root to stem
- 1 tablespoon vegetable oil
- 2 tablespoons low-sodium soy sauce
- 2 scallions, white and green parts, thinly sliced
Crab Cake Hush Puppies
By nanarose
Southern Living APRIL 2012
- 1 cup self-rising white cornmeal mix
- 1/2 cup self-rising flour
- 3 green onions, thinly sliced
- 1/2 cup finely chopped red bell pepper
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 8 ounces fresh lump crabmeat, picked
- 1 large egg
- 3/4 cup beer
- Vegetable oil
Fried Cheese Sticks
By nanarose
Gooseberry Patch All Through The Seasons, Gooseberry Patch SEPTEMBER 2009
- 2 (8-oz.) pkgs. Monterey Jack cheese with jalapeno peppers
- 1 cup all-purpose flour
- 1 1/2 teaspoons ground red pepper
- 1 cup fine, dry bread crumbs
- 1 teaspoon dried parsley
- 4 eggs, beaten
- vegetable oil
- Optional: marinara sauce
Roasted Chicken Thighs with Mustard-Thyme Sauce
By nanarose
Mary Drennen, Cooking Light OCTOBER 2012
- 1 tablespoon olive oil
- 8 bone-in chicken thighs, skinned (about 2 1/2 pounds)
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon butter
- 1/2 cup chopped onion
- 2 teaspoons chopped fresh thyme
- 1 cup no-salt-added chicken stock (such as Swanson), divided
- 4 teaspoons flour
- 1 teaspoon Dijon mustard
Savory Cauliflower Waffles
By nanarose
Preparation 1. In a large bowl, beat eggs
- 3 large eggs
- 12 oz (3 cups) packaged riced cauliflower (NOTE: Find it in the refrigerated section of the produce department. Avoid frozen for this use.)
- 1/2 cup whole-wheat flour
- 1 tsp each mild smoked paprika and baking powder
- 1/2 tsp each sea salt and ground black pepper
- 1/2 cup shredded extra-sharp Cheddar cheese
Fennel Slaw with Orange Vinaigrette
By nanarose
Molly O'Neill, Cooking Light DECEMBER 2009
- 1/4 cup extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 1 teaspoon grated orange rind
- 1 1/2 tablespoons fresh orange juice
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 3 medium fennel bulbs with stalks (about 4 pounds)
- 2 cups orange sections (about 2 large oranges)
- 1/2 cup coarsely chopped pitted green olives
Loaded Potato Soup
By nanarose
Cooking Light NOVEMBER 2012
- 4 (6-ounce) red potatoes
- 2 teaspoons olive oil
- 1/2 cup prechopped onion
- 1 1/4 cups fat-free, lower-sodium chicken broth
- 3 tablespoons all-purpose flour
- 2 cups 1% low-fat milk, divided
- 1/4 cup reduced-fat sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 bacon slices, halved
- 1.5 ounces cheddar cheese, shredded (about 1/3 cup)
- 4 teaspoons thinly sliced green onions
White Chocolate Bark
By nanarose
Preheat the oven to 350 degrees F
- 1 /2 cup whole shelled salted pistachios
- 16 ounces good white chocolate, finely chopped
- 1 /4 cup dried cranberries
- 1 /4 cup medium-diced dried apricots
Gluten-Free Carrot Cake (Moist & Fluffy)
By nanarose
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- 1 cup white sugar
- ½ cup brown sugar, packed
- 1 cup canola oil or vegetable oil
- 3 eggs
- 2 cups Pamela's artisan gluten-free flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cinnamon
- ½ cup buttermilk
- 1 tablespoon pure vanilla extract
- 2 -3 cups carrots, finely shredded (I used a little over 2 cups)
- ½ cup pureed carrots (optional but great!)
- ½ cup sweet coconut flakes, finely shredded
- FROSTING (double the recipe if you like a thick layer of frosting)
- 8 oz cream cheese, room temperature
- 4 tablespoons butter, room temperature
- 2 cup confectioners sugar (may need more to thicken if desired)
- 1 teaspoon pure vanilla extract
- 1 cup walnuts, chopped
Blackened Shrimp Stroganoff
By nanarose
Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl
- 1 pound fresh shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 6 ounces fettuccini pasta
- 1 tablespoon butter
- 3 cups fresh mushrooms, sliced
- 1 tablespoon chopped shallots
- 2/3 cup chicken broth
- 1/2 cup sour cream
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 1 (7 ounce) jar roasted red bell peppers
- 1 tablespoon drained capers