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Recipes
Spaghetti with Clam Sauce
By AliceV
Bring a well salted sauce pot filled 1/4 with water to a boil for the pasta
- 1 pound of Barilla Plus Spaghetti or Schar's gluten-free Spaghetti
- 1/4 cup of extra-virgin olive oil
- 1 tablespoon of anchovy paste or crushed into paste whole jarred anchovy
- 4 cloves of garlic
- 1 teaspoon or more of red pepper flakes (or ground cayenne if serving to kids)
- 1/2 cups of dry white wine
- 1 can chopped clams with juice
- 1 can chopped clams no juice
- 1/4 cup of fresh chopped parsley
- (or 1/8 cup dried parsley)
- grated parmesan cheese
- salt and pepper to taste
Double-Bean Burritos
By AliceV
Cooking Light MARCH 2005
- 1 (3 1/2-ounce) bag boil-in-bag brown rice
- 1 cup chunky bottled salsa
- 1 (15-ounce) can black beans, rinsed and drained
- 6 (10-inch) flour tortillas
- 6 tablespoons bean dip (such as Frito Lay)
- 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
- 1 peeled avocado, cut into 6 slices
- 12 cilantro sprigs
- 6 lime wedges (optional)
- Amount per serving
- Calories: 503
- Calories from fat: 29%
- Fat: 16.4g
- Saturated fat: 4.9g
- Monounsaturated fat: 7.5g
- Polyunsaturated fat: 2g
- Protein: 16.1g
- Carbohydrate: 72.9g
- Fiber: 7.7g
- Cholesterol: 18mg
- Iron: 4.1mg
- Sodium: 905mg
- Calcium: 211mg
Seared Scallops with Cauliflower Purée
By AliceV
Robin Bashinsky, Cooking Light MARCH 2011
- 2 cups chopped cauliflower florets
- 1 cup cubed peeled Yukon gold potato
- 1 cup water
- 1/2 cup fat-free, lower-sodium chicken broth
- 1 tablespoon canola oil
- 1 1/2 pounds sea scallops
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon coarsely ground black pepper
- 1 1/2 tablespoons unsalted butter
- 1/8 teaspoon crushed red pepper
Mrs. Richie's HOT CRAB SOUFFLE
By AliceV
Source: Seattle Times, 1960
- 8 slices of bread
- 2 c. crabmeat
- 1/2 c. mayonnaise
- 1 onion, chopped
- 1 c. celery, chopped
- 1 green pepper, chopped
- 4 eggs
- 3 c. milk
- 1 can mushroom soup
- 3/4 c. grated cheese
- Paprika
Hot & Spicy Buffalo Shrimp Dip
By AliceV
This Hot & Spicy Buffalo Shrimp Dip is always a favorite anytime it's served, so make sure you have plenty!
- Cooking spray
- 4 ounces reduced fat cream cheese, softened
- 1/2 cup reduced fat sour cream
- 1/2 cup fat free plain yogurt
- 1/2 cup Franks hot sauce (or whatever hot sauce you like)
- 1 teaspoon white wine vinegar
- 2 cups (12.5-ounces) large shrimp, cooked, peeled and diced
- 3/4 cup reduced fat Sargento Mexican blend cheese, shredded
Baked Chiles Rellenos
By AliceV
Sunset MARCH 2008
- 8 poblano chiles
- 3/4 pound fresh high-quality Mexican chorizo
- 1 cup crumbled cotija cheese
- 1 teaspoon minced fresh oregano leaves
- 12 eggs
- 1/3 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup freshly shredded jack cheese
Roast Chicken Salad with Peaches, Goat Cheese, and Pecans
By AliceV
Laraine Perri, Cooking Light JULY 2009
- 2 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons minced shallots
- 2 1/2 teaspoons fresh lemon juice
- 2 1/2 teaspoons maple syrup
- 3/4 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 2 cups sliced peeled peaches
- 1/2 cup vertically sliced red onion
- 1/4 cup chopped pecans, toasted
- 1 (5-ounce) package gourmet salad greens
- 2 tablespoons crumbled goat cheese
Hoisin Flank Steak with Asian Cucumber Salad
By AliceV
David Bonom, Cooking Light APRIL 2009
- 3 tablespoons hoisin sauce
- 1 teaspoon bottled ground fresh ginger
- 1/2 teaspoon grated orange rind
- 1 (1-pound) flank steak, trimmed
- Cooking spray
- 2 cups thinly sliced seeded peeled cucumber
- 1/4 cup thinly vertically sliced red onion
- 1/4 cup matchstick-cut carrot
- 1 tablespoon sugar
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 teaspoons fish sauce
- 1/8 teaspoon salt
Spicy Cranberry Meatballs
By AliceV
Preheat the oven to 350 degrees F (175 degrees C)
- 1 (20 ounce) package ground beef or ground turkey
- 1 egg, beaten
- 1/3 cup Italian seasoned bread crumbs
- 1 can (16 oz) whole-berry or jellied cranberry sauce
- 3/4 cup chili sauce
- 1/4 cup water
Greek Quinoa Salad
By AliceV
Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl
- Dressing:
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1/4 teaspoon dried oregano
- 1 clove garlic, smashed and finely chopped to a paste
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- Quinoa:
- 1 cup quinoa
- Kosher salt and pepper
- 2 cups red and yellow grape tomatoes, halved
- 1 cup pitted kalamata olives
- 2 green onions (green and pale green part), thinly sliced
- 2 pickled cherry peppers, diced
- 1 small red onion, halved and thinly sliced
- 1/2 English cucumber, cut into small dice
- Feta, for sprinkling