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Recipes
Pork Chops with Roasted Apples and Onions
By nanarose
Adam Hickman, Cooking Light SEPTEMBER 2012
- 2 1/2 teaspoons canola oil, divided
- 1 1/2 cups frozen pearl onions, thawed
- 2 cups Gala apple wedges
- 1 tablespoon butter, divided
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/2 teaspoon all-purpose flour
- 1 teaspoon cider vinegar
Spring Risotto
By nanarose
Julianna Grimes, Cooking Light APRIL 2011
- 1 pound asparagus, trimmed and cut into 3/4-inch pieces
- 1 3/4 cups fat-free, lower-sodium chicken broth
- 2 tablespoons olive oil
- 1 1/2 cups chopped onion
- 2 garlic cloves, minced
- 1 cup uncooked Arborio rice
- 1 cup frozen shelled edamame
- 3/4 teaspoon kosher salt
- 1/4 cup 1/3-less-fat cream cheese
- 1/2 teaspoon freshly ground black pepper
- 1 ounce shaved Parmesan cheese
- 2 tablespoons chopped fresh thyme
Chocolate Babka
By nanarose
Maureen Callahan, Cooking Light DECEMBER 2009
- 1 teaspoon granulated sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 3/4 cup warm 1% low-fat milk (105° to 110°)
- 6 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 large egg yolk, lightly beaten
- 7.5 ounces all-purpose flour (about 1 2/3 cups), divided
- 5.85 ounces bread flour (about 1 1/4 cups)
- 5 tablespoons butter, cut into pieces and softened
- Cooking spray
- 1/2 cup granulated sugar
- 3 tablespoons unsweetened cocoa
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 ounces semisweet chocolate, finely chopped
- 2 tablespoons powdered sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon butter, softened
Vegan and Gluten-Free Carmelitas
By nanarose
Instructions Preheat the oven to 350 degrees
- 3 /4 cup coconut oil, melted
- 3 /4 cup Sucunat, coconut sugar, or brown sugar
- 2 cups old-fashioned oats, divided
- 1 tablespoon vanilla extract
- 1 /4 teaspoon salt
- 1 /2 teaspoon baking soda
- 1 /2 teaspoon baking powder
- 1 /2 cup tahini
- 1 /2 cup maple syrup
- 1 /2 cup canned full-fat coconut milk
- pinch of salt
- 1 cup chocolate chunks (I use the Enjoy Life brand)
Champagne-Browned Butter Chicken
By nanarose
Julianna Grimes, Cooking Light OCTOBER 2012
- 2 slices center-cut bacon
- 2/3 cup all-purpose flour
- 6 bone-in chicken thighs, skinned (about 1 3/4 pounds)
- 6 bone-in chicken drumsticks, skinned (about 1 1/2 pounds)
- 1 1/4 teaspoons kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 2 tablespoons canola oil, divided
- 1 pound red-skinned potatoes, quartered
- 1 pound button mushrooms, halved
- 1/4 cup brandy
- 4 shallots, halved
- 3/4 cup no-salt-added chicken stock (such as Swanson)
- 1 tablespoon black peppercorns
- 3 thyme sprigs
- 1 bay leaf
- 1/2 bunch fresh flat-leaf parsley
- 12 baby carrots with tops
- 1 cup Champagne
- 3 tablespoons butter
- 1 teaspoon all-purpose flour
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh thyme
Baked Pasta with Spinach, Lemon, and Cheese
By nanarose
Jeanne Kelley, Cooking Light MARCH 2011
- 10 ounce casarecce pasta or fusilli (short twisted spaghetti)
- 1 (5-ounce) package fresh baby spinach
- 1 tablespoon olive oil
- 4 cups chopped onion
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 4 garlic cloves, minced
- 2 1/2 cups 1% low-fat milk
- 1/2 cup dry white wine
- 1 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided
- 3/4 teaspoon salt
- 1/4 teaspoon grated lemon rind
- 1/2 teaspoon black pepper
- Cooking spray
- 3/4 cup panko (Japanese breadcrumbs), divided
Chewy Oatmeal Raisin Cookies
By nanarose
Preheat the oven to 350 degrees F
- 2 1/2 cups all-purpose flour
- 2 cups old-fashioned oats
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 2 cups packed light brown sugar
- 2 sticks (16 tablespoons) unsalted butter, softened
- 1 cup raisins
- 1 teaspoon vanilla extract
- 3 large eggs
Pizza Rustica from Puglia
By nanarose
To make dough: In a large mixing bowl, place flour, baking powder, sugar, salt and olive oil
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup extra virgin olive oil
- 1 to 4 tablespoons water
- 1 egg plus 1 egg
- 1/2 pound Prosciutto, cut into 1/4-inch dice
- 1/2 pound Prosciutto Cotto, cut into 1/4-inch dice
- 1/2 pound fresh mozzarella, cut into 1/4-inch dice
- 1/2 pound fresh Ricotta
- 1/2 cup sundried tomatoes, drained of oil and julienned
- 1/4 cup grated Pecorino
- 3 eggs
- 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
Instant Pot Spaghetti Squash with Marinara
By nanarose
Add 1 cup water to a 6-quart Instant Pot®, then put the rack in the bottom with the handles going up the sides
- 1 small spaghetti squash (about 3 pounds)
- One 28-ounce can whole tomatoes
- 1 /4 cup extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- Kosher salt
- 3 cloves garlic, finely minced
- Crushed red pepper flakes, as needed
- 1 /4 cup grated Parmesan
- Torn fresh basil leaves, for garnish
Provençale Chicken Supper
By nanarose
Cooking Light SEPTEMBER 1999
- 4 (6-ounce) chicken breast halves, skinned
- 2 teaspoons dried basil
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup diced yellow bell pepper
- 1 (15.5-ounce) can cannellini beans or other white beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained