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Recipes
Quick and Easy Lemon Curd
By nanarose
Southern Living FEBRUARY 2013
- 6 lemons
- 1/2 cup butter, softened
- 2 cups sugar
- 4 eggs
Two-Potato Gratin
By nanarose
Julianna Grimes, Cooking Light DECEMBER 2012
- 2 medium baking potatoes, peeled and cut into 1/4-inch-thick slices (about 3 cups)
- 2 medium sweet potatoes, peeled and cut into 1/4-inch-thick slices (about 4 cups)
- 2 quarts no-salt-added chicken stock (such as Swanson)
- 2 tablespoons canola oil
- 3 tablespoons all-purpose flour
- 2 garlic cloves, crushed
- 1 1/2 cups 2% reduced-fat milk
- 2 thyme sprigs
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3 ounces aged Gruyère cheese, shredded (about 3/4 cup)
- Cooking spray
- 2 tablespoons chopped fresh chives, divided
- 1 1/2 teaspoons chopped fresh thyme
- 1 ounce fresh Parmigiano-Reggiano cheese, grated (about 1/4 cup)
Chicken Schnitzel with Mustard Sauce
By nanarose
Whisk the yogurt and mustard in a bowl until smooth; set aside
- 1/2 cup plain low-fat Greek yogurt
- 1/4 cup whole-grain mustard
- 5 slices white bread, torn
- 3/4 teaspoon dried marjoram
- Kosher salt and freshly ground pepper
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- Pinch of freshly grated nutmeg
- 2 large eggs
- 4 chicken cutlets, about 1/8 inch thick (about 1 1/2 pounds total)
- Vegetable oil, for frying
- Applesauce, for serving (optional)
Sweet Potato Bread
By nanarose
Julianna Grimes, Cooking Light OCTOBER 2012
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup plain 2% reduced-fat Greek yogurt
- 1/2 cup granulated sugar
- 1/4 cup canola oil
- 2 large eggs
- 1/2 cup packed shredded peeled sweet potato (about 4 ounces)
- 1/3 cup raisins
- 1/3 cup chopped pecans, toasted
- Baking spray with flour (such as Baker's Joy)
- 3 ounces 1/3-less-fat cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon grated lemon rind
- Dash of salt
Red Velvet Cupcakes
By nanarose
Nicolette Manescalchi, San Francisco, Cooking Light DECEMBER 2009
- Cooking spray
- 10 ounce cake flour (about 2 1/2 cups)
- 3 tablespoons unsweetened cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 6 tablespoons unsalted butter, softened
- 2 large eggs
- 1 1/4 cups nonfat buttermilk
- 1 1/2 teaspoons white vinegar
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons red food coloring (about 1 ounce)
- 5 tablespoons butter, softened
- 4 teaspoons nonfat buttermilk
- 1 (8-ounce) block cream cheese, softened
- 3 1/2 cups powdered sugar (about 1 pound)
- 1 1/4 teaspoons vanilla extract
Lemonade Layer Cake
By nanarose
Cooking Light APRIL 2002
- 1 1/3 cups granulated sugar
- 6 tablespoons butter, softened
- 1 tablespoon grated lemon rind
- 3 tablespoons thawed lemonade concentrate
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 large egg whites
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups fat-free buttermilk
- Cooking spray
- 2 tablespoons butter, softened
- 2 teaspoons grated lemon rind
- 2 teaspoons thawed lemonade concentrate
- 1/2 teaspoon vanilla extract
- 8 ounces 1/3-less-fat cream cheese
- 3 1/2 cups powdered sugar
Triple Chocolate-Nut Clusters
By nanarose
Christmas With Southern Living 2006, Oxmoor House 2006
- 1 (16-ounce) jar dry-roasted peanuts
- 1 (9.75-ounce) can salted whole cashews
- 2 cups pecan pieces
- 18 (2-ounce) chocolate bark coating squares, cut in half
- 1 (12-ounce) package semisweet chocolate morsels
- 4 (1-ounce) bittersweet chocolate baking squares, broken into pieces
- 1 tablespoon shortening
- 1 teaspoon vanilla extract
Provençal Beef Daube
By nanarose
Julianna Grimes, Cooking Light MARCH 2011
- 2 pounds boneless chuck roast, trimmed and cut into chunks
- 1 tablespoon extra-virgin olive oil
- 6 garlic cloves, minced
- 1/2 cup boiling water
- 1/2 ounce dried porcini mushrooms
- 3/4 teaspoon salt, divided
- Cooking spray
- 1/2 cup red wine
- 1/4 cup fat-free, lower-sodium beef broth
- 1/3 cup pitted niçoise olives
- 1/2 teaspoon freshly ground black pepper
- 2 large carrots, peeled and thinly sliced
- 1 large onion, peeled and chopped
- 1 celery stalk, thinly sliced
- 1 (15-ounce) can whole tomatoes, drained and crushed
- 1 teaspoon whole black peppercorns
- 3 flat-leaf parsley sprigs
- 3 thyme sprigs
- 1 bay leaf
- 1 (1-inch) strip orange rind
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 1/2 tablespoons chopped fresh flat-leaf parsley leaves
- 1 1/2 teaspoons chopped fresh thyme
Roasted Cornish Hens with Cherry-Port Glaze
By nanarose
Cooking Light DECEMBER 2009
- 1/2 cup cherry preserves
- 1/2 cup port
- 1 tablespoon grated fresh ginger
- 1 tablespoon balsamic vinegar
- 3/4 teaspoon salt, divided
- 2 (1 1/2-pound) Cornish hens
- 1/4 teaspoon freshly ground black pepper
Classic Lasagna Recipe
By nanarose
Preheat oven to 400°F. Prepare the béchamel sauce
- 1/2 lb ground beef
- 1/2 lb ground pork
- 2 28-oz. cans tomato sauce
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 tsp dried oregano
- 2 tsp dried basil
- Kosher salt and freshly ground black pepper, to taste
- 6-8 white mushrooms, sliced
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 box "no-boil" lasagna noodles
- 2 cups béchamel sauce