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Recipes
Shrimp and White Bean Cakes with Roasted Garlic Sauce
By nanarose
Mark Bittman, Cooking Light SEPTEMBER 2012
- 1 whole garlic head
- 7 teaspoons olive oil, divided
- 1/2 cup plain fat-free Greek yogurt
- 1 teaspoon fresh lime juice
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon kosher salt, divided
- 1/2 pound peeled and deveined medium shrimp, divided
- 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained, divided
- 1/2 cup cooked bulgur
- 1/4 cup coarsely chopped fresh cilantro leaves
The Best Low Carb Pizza | Deep Dish!
By nanarose
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- 1 /4 cup Shredded mozzarella cheese
- 1 /2 slice Thick Cut Bacon (or one thin slice)
- 1 /2 Italian Sausage (any kind you like)
- 1 /2 cup pizza sauce
- 1 /3 cup Shredded mozzarella cheese
- Crust (skillet)1/2 cup Almond Flour1/4 cup Shredded mozzarella cheese1 large Egg1 tbsp bacon drippings (from cooked bacon)1 tbsp Oregano
- 1 /2 cup Almond Flour1/4 cup Shredded mozzarella cheese1 large Egg1 tbsp bacon drippings (from cooked bacon)1 tbsp Oregano
- Filling1 oz pepperoni1/2 slice Thick Cut Bacon (or one thin slice)1/2 Italian Sausage (any kind you like)1/2 cup pizza sauce1/3 cup Shredded mozzarella cheese2 tbsp grated parmesan cheese
Spicy Pumpkin Fritters Recipe
By nanarose
In a large bowl, whisk the first six ingredients
- 1-1/2 cups all-purpose flour
- 2 teaspoons Baking Powder Gear up for holiday baking Supply your kitchen this holiday with baking powder and other kitchen essentials from ALDI.
- 1-1/4 teaspoons salt
- 3/4 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 2 eggs
- 1 can (15 ounces) solid-pack pumpkin
- 1/2 cup 2% milk
- 2 tablespoons butter, melted
- Oil for deep-fat frying
- Chipotle mayonnaise, optional
quinoa wrap with black beans, feta and avocado
By nanarose
I usually make the avocado-tahini dip and quinoa ahead of time, so all I have to do is assemble the wrap
- 1 cup of dry quinoa, or feel free to use any leftover quinoa you have - Note: This makes up a full batch of quinoa, but I use it up all week in this wrap, as well as other dishes.
- 2 cups filtered water
- 1 15-ounce can of black beans, drained - You will also store any unused black beans for future wraps
- 1 avocado
- 6-8 spinach leaves
- Monterey jack cheese to taste
- feta cheese to taste
- large (9-inch) whole-grain or spinach tortilla
- 1 medium ripe avocado, peeled and diced
- 1/3 cup well stirred tahini – make sure this is a level cup, as too much tahini will overpower the dip
- 3 tablespoons fresh lemon juice (approx. 1 lemon)
- 1/2 teaspoon ground cumin
- 2 tablespoons cilantro, minced
- 1/2 teaspoon coarse sea salt
- 1/4 cup filtered water
Seared Scallops with Summer Vegetables and Beurre Blanc
By nanarose
Ann Taylor Pittman, Cooking Light AUGUST 2012
- 1/2 cup dry white wine
- 1/4 cup chopped shallots
- 3 tablespoons chilled butter, cut into small pieces
- 1/2 teaspoon grated lemon rind
- 5/8 teaspoon kosher salt, divided
- 1 medium zucchini
- 1 medium yellow squash
- 1 orange bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil, divided
- 1 cup grape tomatoes
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon black pepper, divided
- 1 1/2 pounds sea scallops
- 1/4 cup small basil leaves
Buffalo-Chicken Macaroni and Cheese
By nanarose
Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish
- 7 tablespoons unsalted butter, plus more for the dish
- Kosher salt
- 1 pound elbow macaroni
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 3 cups shredded rotisserie chicken
- 2 cloves garlic, minced
- 3/4 cup hot sauce (preferably Frank's)
- 2 tablespoons all-purpose flour
- 2 teaspoons dry mustard
- 2 1/2 cups half-and-half
- 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
- 8 ounces pepper jack cheese, shredded (about 2 cups)
- 2/3 cup sour cream
- 1 cup panko (Japanese breadcrumbs)
- 1/2 cup crumbled blue cheese
- 2 tablespoons chopped fresh parsley
AIRFRYER BBQ PORK RIBS
By nanarose
Easy recipe for air fryer BBQ pork ribs Introduction An easy air fryer recipe for BBQ pork ribs Serve: 2 ...
- 500g Pork Ribs
- 3 clove Garlic (chopped)
- 4 tablespoon BBQ Sauce
- 1 tablespoon Honey
- 1/2 teaspoon Five Spices Powder
- 1 teaspoon Sesame Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Soy Sauce
Garbure (French Ham and Vegetable Stew)
By nanarose
Jeanne Kelley, Cooking Light SEPTEMBER 2012
- 4 ounces dried cannellini or Great Northern beans
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped onion
- 1 1/2 cups thinly sliced leek (about 1 large)
- 4 garlic cloves, chopped
- 4 cups no-salt-added chicken stock
- 1/2 teaspoon dried herbes de Provence
- 1 cross-cut smoked ham hock (about 8 ounces)
- 1 bay leaf
- 6 ounces red potatoes, cubed
- 6 ounces turnip, cubed
- 1 large carrot, cubed
- 4 cups thinly sliced Savoy cabbage
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh thyme
- 1 1/2 tablespoons cider vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 (1-ounce) slices country bread, toasted
- 1 garlic clove, halved
- 1 tablespoon butter, softened
Air Fryer Spicy Dill Pickle Fries
By nanarose
Drain pickles and pat dry
- 1 1/2 (16 ounce) jars spicy dill pickle spears
- 1 cup all-purpose flour
- 1 /2 teaspoon paprika
- 1 /4 cup milk
- 1 egg, beaten
- 1 cup panko bread crumbs
- cooking spray
Lemon-Almond Tarts
By nanarose
Cooking Light DECEMBER 2009
- 1/2 cup blanched almonds
- 3 tablespoons brown sugar
- 36 vanilla wafers
- 1/4 cup butter, melted
- Cooking spray
- 1 (10-ounce) jar lemon curd
- 3 large egg whites
- 1/8 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup water