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Recipes
Spicy Chickpea Samosas with Raita
By nanarose
Kathy Kitchens Downie, RD, Cooking Light JULY 2010
- 1 1/2 tablespoons canola oil
- 1/2 cup finely chopped carrot
- 1/2 cup thinly sliced green onions
- 2 tablespoons minced peeled fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon brown mustard seeds
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon freshly ground black pepper
- 1 cup frozen green peas, thawed
- 1 tablespoon water
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1/2 cup chopped fresh cilantro
- 1 tablespoon fresh lemon juice
- 24 (14 x 9-inch) sheets frozen phyllo dough, thawed
- Cooking spray
- 2 tablespoons butter, melted
- 3/4 cup plain nonfat Greek yogurt
- 3/4 cup chopped seeded peeled cucumber
- 2 tablespoons thinly sliced green onions
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon freshly ground black pepper
Classic Strawberry Shortcake
By nanarose
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper
- 2 cups all-purpose flour
- 3 tablespoons sugar, plus extra for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon plus a pinch fine salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 1/3 cups heavy cream, plus a bit extra for brushing
- 1 large egg
- 1/4 cup honey
- One 16-ounce container strawberries, trimmed and chopped (about 3 cups)
- 1/3 cup fresh mint leaves, torn, plus extra for garnish
Rachael Ray: Rachael's Daytime Talkshow
By nanarose
Yields: 4 Preparation Fill a countertop fryer with canola oil or pour 3 inches of oil into a large Dutch oven
- Share:
- 1 cup flour plus 4 tablespoons, divided
- 4 eggs, lightly beaten
- 1 cup hot sauce
- 2 cups Panko breadcrumbs
- 1 cup grated Parmigiano-Reggiano, a couple handfuls
- Salt and pepper
- 1 teaspoon cayenne pepper
- 1 pound green beans, trimmed
- 4 tablespoons butter
- 1 cup hot sauce
Mushroom Bourguignon
By nanarose
InstructionsIf using an Instant Pot: Press the "Sauté" button and add some oil
- 1 large onion, chopped
- 3 large cloves of garlic, minced
- 2 carrots, cut into medium-sized sticks
- 5 cups button mushrooms, cut into halves or quarters depending on their size
- 1 cup red wine (use a vegan brand)
- 4 tablespoons tomato paste
- 1 teaspon dried marjoram
- 1 cup vegetable broth
- 3 teaspoons dried Italian herbs (I used thyme,basil, rosemary, and oregano)
- 1 sprig fresh rosemary, chopped
- 1 tablespoon corn starch + 2 tablespoons of water
- salt, to taste
- black pepper, to taste
Mojo Pork Chops with Plantains
By nanarose
Cut a 2-inch strip of zest from both the orange and grapefruit; place in a glass bowl
- 1 orange
- 1 grapefruit
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons white wine vinegar
- 2 tablespoons chopped fresh oregano
- 2 teaspoons cumin seeds, crushed
- Kosher salt and freshly ground pepper
- 2 pounds thin bone-in pork chops
- 1 clove garlic, chopped
- 1/2 cup chopped fresh parsley
- 3 ripe plantains (or 1 pound potatoes), peeled and quartered
Chile-Lime Cucumbers
By nanarose
Slice 4 Kirby cucumbers into spears and drizzle with lime juice; chill until ready to serve
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Food & Recipes
By nanarose
ADD/ADHD Please enter email address If you select "Keep me signed in on this computer", every time you visit WebM...
- flat-cut beef brisket, trimmed
- extra-virgin olive oil, divided
- onions, thinly sliced
- garlic, minced
- dried thyme
- coarsely ground pepper
- tomato paste
- reduced-sodium beef broth
- salt
- butter, softened
- all-purpose flour
- Worcestershire sauce
Grilled Skirt Steak and Roasted Tomatillo Sauce
By nanarose
Adam Hickman, Cooking Light AUGUST 2012
- 1 cup boiling water
- 1 dried guajillo chile, stemmed
- 3 tablespoons chopped fresh oregano, divided
- 2 tablespoons fresh lime juice, divided
- 1 tablespoon olive oil
- 1 1/2 teaspoons ground cumin, divided
- 8 garlic cloves, divided
- 1 (1-pound) skirt steak, trimmed
- 1/2 cup sliced onion
- 8 ounces tomatillos, husks removed
- Cooking spray
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- Dash of sugar
- 2 tablespoons chopped fresh cilantro
Chicken and Egg Soup with Pastina
By nanarose
Heat the 1/4 cup olive oil in a large pot over high heat
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- Kosher salt and freshly ground pepper
- 1/2 (2 1/2-to-3-pound) rotisserie chicken (on the bone)
- 2 cups low-sodium chicken broth
- 2 lemons
- 1/2 cup pastina (small pasta)
- 2 large eggs plus 2 egg yolks
- 2 cups baby spinach or other baby greens
- 1/4 cup chopped fresh dill
- Crumbled feta cheese, for garnish (optional)
Shrimp-Tomatillo Cocktail
By nanarose
Prepare the shrimp: Combine 8 cups cold water, 2 tablespoons salt, the coriander and peppercorns in a large saucepa...
- Kosher salt
- 1 tablespoon coriander seeds
- 2 teaspoons black peppercorns
- 2 lemons, quartered
- 1 pound large shrimp, peeled and
- deveined
- 12 tomatillos, husked and rinsed
- 1 large red onion, coarsely chopped
- 3 cloves garlic
- 2 jalapeno peppers
- 3 tablespoons canola oil
- Kosher salt and freshly ground pepper
- 2 cups fresh spinach
- 3 tablespoons rice vinegar
- 1/4 cup horseradish, drained
- 1/4 cup chopped fresh cilantro
- 1 tablespoon honey