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Recipes
Chocolate Baklava
By nanarose
Cooking Light DECEMBER 2009
- 3/4 cup honey
- 1/2 cup water
- 1 (3-inch) cinnamon stick
- 1 cup hazelnut-chocolate spread (such as Nutella)
- 1/2 cup toasted hazelnuts, coarsely chopped
- 1/2 cup roasted pistachios, coarsely chopped
- 1/3 cup blanched toasted almonds, coarsely chopped
- 1/3 cup toasted walnuts, coarsely chopped
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Cooking spray
- 24 (14 x 9-inch) sheets frozen phyllo dough, thawed
- 1/2 cup butter, melted
Cake Mix Christmas Cookies
By nanarose
Preheat oven to 350° and line two baking sheets with parchment
- 1 box vanilla cake mix
- 1 tsp. baking powder
- 2 large eggs
- 1 /2 c.canola oil
- 1 /2 c.red and green sprinkles
Jerk Turkey Burgers with Mango Slaw
By nanarose
Preheat a grill or grill pan to medium high
- 1 pound ground turkey
- 1 tablespoon jerk seasoning, plus more for sprinkling
- 1 small green apple, peeled and grated
- 1/2 cup finely chopped scallions
- 1/4 cup panko (Japanese breadcrumbs)
- Kosher salt and freshly ground pepper
- 1/4 cup mayonnaise, plus more for brushing
- 1/4 cup mango chutney, roughly chopped
- 3 cups shredded green cabbage
- 1 carrot, shredded
- Canola oil, for the grill
- 4 hamburger buns or challah rolls, split
Bacon, Onion, and Cheddar Corn Muffins
By nanarose
David Bonom, Cooking Light SEPTEMBER 2012
- 2 slices bacon
- 3/4 cup chopped onion
- 1 1/4 cups fat-free buttermilk
- 1/4 cup olive oil
- 1 large egg, lightly beaten
- 4.5 ounces all-purpose flour (about 1 cup)
- 3/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 ounces shredded sharp cheddar cheese (about 1/2 cup)
- Cooking spray
Mini Farfalle with Roasted Peppers, Onions, Feta, and Mint
By nanarose
David Bonom, Cooking Light MARCH 2011
- 8 ounces mini farfalle pasta
- 1/4 cup pine nuts
- 1 tablespoon extra-virgin olive oil
- 1 cup prechopped onion
- 1/4 cup golden raisins
- 1 tablespoon minced garlic
- 1 cup sliced bottled roasted red bell peppers, rinsed and drained
- 1 cup (4 ounces) crumbled feta cheese
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon black pepper
Citrus Trout Almondine
By nanarose
Drizzle 2 sheets of foil with olive oil; sprinkle each with 1/4 cup sliced almonds and 3/4 teaspoon crushed coriand...
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Lamb Shoulder Braised with Spring Vegetables, Green Herbs, and White Wine
By nanarose
Jonathan Rapp and Drew Mclachlan, Cooking Light APRIL 2009
- 1 1/2 tablespoons butter
- 4 cups chopped onion (about 1 pound)
- 6 garlic cloves, crushed
- 2 pounds lamb shoulder, trimmed and cut into 1 1/2-inch pieces
- 3 cups fruity white wine (such as riesling)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh rosemary
- 1/2 pound small red potatoes, halved
- 1/2 pound turnips, peeled and cut into 1-inch cubes
- 1/2 pound carrots, peeled and cut into 1-inch pieces
- 1/2 pound asparagus, trimmed and cut into 2-inch pieces
Paradise Macaroons
By nanarose
Preheat the oven to 325 degrees F
- 2 (7 to 8-ounce) packages sweetened shredded coconut
- 2 ounces sweetened condensed milk
- Pinch kosher salt
- 1 teaspoon vanilla extract
- 4 large egg whites at room temperature
- 5 ounces granulated sugar
- 12 ounces semisweet chocolate chips
- 1 ounce vegetable shortening
- 2 ounces finely chopped dry-roasted macadamia nuts
Collins Preserve
By nanarose
Combine the whisky, orange liqueur, ginger, apricot preserves and lemon juice in a cocktail shaker
- 1 1/2 ounces Irish whiskey (preferably Michael Collins)
- 1/2 ounce orange liqueur
- 2 thin slices ginger
- 1 teaspoon apricot preserves
- Splash of fresh lemon juice, plus 1 lemon slice
Tomato and Mozzarella Risotto
By nanarose
Christine Burns Rudalevige, Cooking Light OCTOBER 2012
- 3 1/4 cups organic vegetable broth
- 1 tablespoon unsalted butter
- 1/2 cup finely chopped onion
- 1 tablespoon minced fresh garlic
- 1 1/4 cups uncooked Arborio rice
- 3/4 cup canned crushed tomatoes
- 2 ounces chopped fresh mozzarella cheese (about 1/2 cup)
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 2 cups torn fresh baby spinach
- 1/4 cup finely chopped fresh basil
- 4 teaspoons extra-virgin olive oil, divided