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Recipes
Chicken with Italian Sweet-Sour Fennel
By nanarose
Sandy Gluck, Cooking Light MARCH 2011
- 1 small fennel bulb with stalks
- 2 teaspoons extra-virgin olive oil
- 4 (4-ounce) chicken cutlets
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup dry white wine
- 3/4 cup fat-free, lower-sodium chicken broth
- 1/4 cup raisins
- 2 teaspoons red wine vinegar
- 1 tablespoon pine nuts, toasted
Orange Slice Cake
By nanarose
Ana Kelly Recipe Developer, MyRecipes
- Lemon-Orange Chiffon Cake
- 3 cups Lemon-Orange Buttercream Frosting
Stewed Escarole with Feta
By nanarose
Bring a large pot of salted water to a boil
- Kosher salt
- 2 heads escarole, roughly chopped
- 1/2 cup extra-virgin olive oil
- 3 onions, chopped
- 2 tomatoes, seeded and diced
- 3/4 pound feta cheese, crumbled
- Freshly ground pepper
Traditional Spanish Paella
By nanarose
Cooking Light MAY 2000
- 1 cup chopped fresh parsley
- 1/4 cup fresh lemon juice
- 1 tablespoon olive oil
- 2 large garlic cloves, minced
- 1 cup water
- 1 teaspoon saffron threads
- 3 (16-ounce) cans fat-free, less-sodium chicken broth
- 8 unpeeled jumbo shrimp (about 1/2 pound)
- 1 tablespoon olive oil
- 4 skinned, boned chicken thighs, cut in half
- 2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices
- 1 (4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces
- 2 cups finely chopped onion
- 1 cup finely chopped red bell pepper
- 1 cup canned diced tomatoes, undrained
- 1 teaspoon sweet paprika
- 3 large garlic cloves, minced
- 3 cups uncooked Arborio rice or other short-grain rice
- 1 cup frozen green peas
- 8 mussels, scrubbed and debearded
- 1/4 cup fresh lemon juice
- Lemon wedges (optional)
Classic Italian Lasagna
By nanarose
Instead of a ricotta cheese and egg mixture, you get a homemade white sauce that is creamy and rich
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves fresh garlic, finely minced (see garlic tutorial here)
- 1/2 large onion, diced (about 1/2 cup)
- 8 ounces mushrooms, chopped
- 2 (8-ounce) cans tomato sauce
- 1 (6-ounce) can tomato paste
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 teaspoons Italian seasoning (or a mix of dried oregano and basil)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups milk (not skim, I used 1%)
- 5 tablespoons flour
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 9 lasagna noodles, boiled for half the time on the box (or use 12 of the no-boil noodles, of which I far prefer the Barilla brand)
- 1 pound ground turkey
- 1 pound mozzarella cheese, shredded
- 8 ounces Parmesan cheese, shredded
Hearty Oat Cookies
By nanarose
Heat oven to 350 degrees F and line 2 baking sheets with parchment paper
- 1 /2 c. whole-wheat flour
- 1 /4 C. all-purpose flour
- 1 /2 C. granulated sugar
- 1 /2 tsp.ground cinnamon
- 1 pinch kosher salt
- 1 c. Quick-cooking oats
- 1 c. unsweetened shredded coconut
- 1 /2 c. walnuts
- 1 /4 c.golden raisins
- 1 /4 c.dried cranberries
- 1 /4 C. pepitas (pumpkin seeds)
- 1 /2 c.unsalted butter
- 3 tbsp. honey
- 1 /2 tsp. baking soda
- 3 tbsp. boiling water
Easy Braised Brisket
By nanarose
Marge Perry, Cooking Light MARCH 2011
- 1 (2 1/2-pound) beef brisket, trimmed
- 1 1/2 cups chopped onion
- 1 teaspoon dried oregano
- 1/3 cup chopped pitted kalamata olives
- 1 (14.5-ounce) can diced tomatoes, undrained
Veal Paprikash
By nanarose
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 1 (2 1/4-pound) lean boneless veal tip round roast, trimmed and cut into 1-inch cubes
- 1 (8-ounce) package presliced fresh mushrooms
- 1 1/2 cups sliced carrot
- 1 cup slivered onion
- 2 tablespoons chopped fresh parsley
- 4 garlic cloves, minced
- 2 bay leaves
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 1 tablespoon Hungarian sweet paprika
- 3/4 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup dry white wine
- 1/2 cup reduced-fat sour cream
- 5 1/4 cups hot cooked medium egg noodles (about 10 ounces uncooked pasta)
- 3 1/2 teaspoons chopped fresh parsley
- 7 teaspoons chopped fresh chives
Two-Bean Soup with Kale
By nanarose
Cooking Light OCTOBER 2009
- 3 tablespoons olive oil
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 teaspoon salt, divided
- 2 garlic cloves, minced
- 4 cups organic vegetable broth (such as Emeril's), divided
- 7 cups stemmed, chopped kale (about 1 bunch)
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
- 1 teaspoon chopped fresh rosemary