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Recipes
Grilled Stuffed Jalapeños
By gvcathy
Cooking Light OCTOBER 2013
- 2 center-cut bacon slices
- 4 ounces cream cheese, softened (about 1/2 cup)
- 4 ounces fat-free cream cheese, softened (about 1/2 cup)
- 1 ounce extra-sharp cheddar cheese, shredded (about 1/4 cup)
- 1/4 cup minced green onions
- 1 teaspoon fresh lime juice
- 1/4 teaspoon kosher salt
- 1 small garlic clove, minced
- 14 jalapeño peppers, halved lengthwise and seeded
- Cooking spray
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped seeded tomato
Wild Mushroom, Flank Steak, and Poblano Tacos
By gvcathy
David Bonom, Cooking Light AUGUST 2010
- 1 tablespoon olive oil, divided
- 1 (8-ounce) flank steak, trimmed
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 2 cups thinly sliced white onion
- 1 teaspoon dried oregano
- 2 teaspoons bottled minced garlic
- 1/2 teaspoon ground coriander
- 2 (4-ounce) packages presliced exotic mushroom blend
- 1 poblano pepper, seeded and thinly sliced
- 8 (6-inch) corn tortillas
- 1/2 cup (2 ounces) shredded reduced-fat Mexican blend cheese
- 1/2 cup refrigerated fresh salsa
Oven-Roasted Salmon
By gvcathy
To ensure uniform pieces of fish that cook at the same rate, buy a whole center-cut fillet and cut it into 4 pieces
- 1 skin-on salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part (see note)
- 2 teaspoons olive oil
- Salt and ground black pepper
Shrimp with Green Curry Recipe
By gvcathy
DIRECTIONS In a large skillet, heat the oil over medium heat
- 1/2 tablespoon vegetable oil
- 2 tablespoons jarred Thai green curry
- 1 teaspoon anchovy paste
- One 13.5-ounce can unsweetened coconut milk
- 1 tablespoon dark brown sugar
- 1 pound large shrimp, peeled, deveined, and cut into bite-size pieces
- 1/2 pound green beans, cut on the diagonal into bite-size pieces*
- 2 scallions, sliced on the diagonal
- Fresh lime juice, to taste
- Steamed rice, for serving
- Sriracha or hot sauce of your choice, for serving (optional)
- Handful of cilantro, roughly chopped, for serving (optional)
- feel free to substitute thinly sliced carrots, sugar snap or frozen peas in place of the green beans
Fontina and Mascarpone Baked Pasta
By gvcathy
Jackie Mills, Cooking Light NOVEMBER 2006
- 1 pound uncooked penne
- 1/4 cup all-purpose flour (about 1 ounce)
- 3 cups fat-free milk
- 2 cups (8 ounces) shredded fontina cheese
- 1/4 cup (2 ounces) mascarpone cheese
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 3 (1-ounce) slices white bread
- 1 tablespoon butter
- 1 small garlic clove, minced
- 1 1/2 tablespoons chopped fresh parsley
Wasabi and Panko-Crusted Pork with Gingered Soy Sauce
By gvcathy
Place panko in a shallow dish
- 2/3 cup panko (Japanese breadcrumbs)
- 1 large egg white, lightly beaten
- 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
- 1 teaspoon peanut oil
- Cooking spray
- 1/8 teaspoon salt
- 1 tablespoon bottled ground fresh ginger
- 1/3 cup fat-free, less-sodium chicken broth
- 2 tablespoons sake or dry sherry
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons sugar
- 1 teaspoon wasabi paste
- 1/3 cup thinly sliced green onions
Honey and Spice Sautéed Pork Hand Tacos
By gvcathy
In a medium-sized bowl combine the honey, olive oil, lemon juice, soy sauce and ground chipotle pepper and whisk t...
- 1 lb boneless pork chops, thinly-cut into 1/2" strips
- 1 T honey
- 1 T olive oil
- 1 tsp lemon juice
- 1 tsp soy sauce
- 1/2 tsp ground chipotle pepper
- 8 small corn tortillas, warmed
- 1 cup romaine lettuce, shredded
- 1 cup pico de gallo
- light sour cream to taste
Mushroom and Provolone Patty Melts
By gvcathy
Cooking Light SEPTEMBER 2010
- 1 pound 93% lean ground beef
- Cooking spray
- 1 tablespoon olive oil, divided
- 1/4 cup thinly sliced onion, divided
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 (8-ounce) package presliced cremini mushrooms
- 1 1/2 teaspoons all-purpose flour
- 1/4 cup dark lager beer
- 8 (1.1-ounce) slices rye bread
- 4 (0.67-ounce) slices reduced-fat provolone cheese
Chicken Stroganoff with Mushrooms, Sherry & Sage
By gvcathy
A quick braise of chicken thighs and mushrooms in a sour cream and sherry sauce gives this comfort-food classic al...
- 4 tsp. extra-virgin olive oil
- 1 8-oz. package sliced cremini (baby bella) mushrooms
- Kosher salt
- 1 shallot, finely chopped
- 2 Tbs. finely chopped fresh sage
- Freshly ground black pepper
- 1-3/4 lb. boneless, skinless chicken thighs (5 or 6), trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
- 1 Tbs. finely chopped garlic (about 2 large cloves)
- 1/3 cup dry sherry
- 1 whole jarred roasted red pepper, drained and cut into thin strips (about 1/2 cup)
- 1/2 cup sour cream
- 1 plum tomato, cored, seeded, and cut into medium dice
Flourless Chocolate Cake with Chocolate Glaze - Recipe.com
By gvcathy
Make the cake: 1. Position a rack in the middle of the oven and heat the oven to 300 degrees F
- 12 ounces bittersweet chocolate, coarsely chopped (2 1/4 cups)
- 6 ounces (3/4 cup) unsalted butter, cut into six pieces; more for the pan
- 5 large eggs
- 1 cup granulated sugar
- 1-1/2 teaspoons pure vanilla extract
- 1/4 teaspoon table salt
- 3/4 ounce (1/4 cup) unsweetened natural cocoa powder, sifted if lumpy; more for the pan
- 4 ounces bittersweet chocolate, coarsely chopped (3/4 cup)
- 1-1/2 ounces (3 tablespoons) unsalted butter