Gvcathy's profile page
Recipes
Sautéed Chicken Paillards with Herb Salad & White Balsamic Vinaigrette
By gvcathy
In a small bowl, mix both vinegars with the shallot, mustard, and 1/4 tsp
- 1 Tbs. white balsamic vinegar
- 1-1/2 tsp. white-wine or cider vinegar
- One -half small shallot, finely chopped
- 1/4 tsp. Dijon mustard
- Kosher salt and freshly ground black pepper
- 3 Tbs. plus 2 tsp. olive oil; more as needed
- 8 boneless, skinless, thin-cut (1/4- to 1/2-inch-thick) chicken breast cutlets (1-1/2 to 1-3/4 lb.)
- 5 cups mixed baby greens
- 3 cups mixed fresh, tender herb leaves, such as flat-leaf parsley, mint, chives, tarragon, basil, and chervil, roughly torn if large
Chicken Curry Skillet with Rice Noodles - Recipe.com
By gvcathy
1. Soak rice noodles according to package directions; drain
- 8 ounces wide rice noodles, broken
- 1-1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 16 ounce package frozen green bean or sugar snap pea stir-fry vegetables, thawed
- 14 ounce can unsweetened lite coconut milk
- 1/2 cup water
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1/2 - 1 teaspoon red curry paste
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup snipped fresh basil
Crispy Fish with Lemon-Dill Sauce
By gvcathy
Adeena Sussman, Cooking Light OCTOBER 2013
- 2 large egg whites, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1/2 teaspoon paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 4 (6-ounce) skinless cod fillets
- 1 teaspoon black pepper
- 3/8 teaspoon salt
- Cooking spray
- 1/4 cup canola mayonnaise (such as Hellmann's)
- 2 tablespoons finely chopped dill pickle
- 1 teaspoon fresh lemon juice
- 1 teaspoon chopped fresh dill
- Lemon wedges
Crab Cakes with Spicy Rémoulade
By gvcathy
Phoebe Wu, Cooking Light APRIL 2012
- 1 pound jumbo lump crabmeat, shell pieces removed
- 2 tablespoons finely chopped green bell pepper
- 1 1/2 tablespoons canola mayonnaise
- 1/4 teaspoon black pepper
- 2 green onions, finely chopped
- 1 large egg, lightly beaten
- 1 cup panko, divided
- 2 tablespoons canola oil, divided
- 1/4 cup canola mayonnaise
- 2 teaspoons minced shallots
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh parsley
- 1 1/2 teaspoons Dijon mustard
- 3/4 teaspoon capers, chopped
- 3/4 teaspoon white wine vinegar
- 1/4 teaspoon ground red pepper
- Mixed Greens Salad
Anticuchos with Roasted Yellow Pepper Sauce (Peruvian Beef Kebabs)
By gvcathy
Steven Raichlen, Cooking Light MARCH 2002
- 1 1/2 pounds boneless sirloin steak, trimmed and cut into 1/2-inch pieces
- 3 tablespoons red wine vinegar
- 2 teaspoons ground aji amarillo or hot paprika
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon salt
- 1 teaspoon ground aji amarillo or hot paprika
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground turmeric
- Cooking spray
- Roasted Yellow Pepper Sauce (see separate recipe)
Lemony Grilled Shrimp Salad
By gvcathy
Mary Drennen, Cooking Light SEPTEMBER 2012
- 2 teaspoons grated lemon rind
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 7 teaspoons extra-virgin olive oil, divided
- 24 extra-large shrimp, peeled and deveined (about 1 pound)
- Cooking spray
- 6 cups baby arugula, or mixed greens
- 1 cup peeled jicama, cut into 2 x 1/4-inch strips
- 1 avocado, peeled and diced
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1/4 teaspoon sugar
- 1 ounce queso fresco, crumbled (about 1/4 cup)
Shrimp and Quinoa Pilaf
By gvcathy
All You DECEMBER 2013
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 1/4 cups quinoa, rinsed and drained
- Salt and pepper
- 12 ounces medium or large shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley
- 1 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
Red Curry with Shrimp & Sugar Snap Peas - Recipe.com
By gvcathy
1. Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to ...
- 2 tablespoons vegetable oil
- 2 tablespoons red curry paste, either store-bought or homemade
- 1 15 ounce can unsweetened coconut milk
- 1 cup low-salt chicken broth, fish broth, or water
- 1 pound shrimp (21 to 25 per lb.), peeled and deveined
- 2 cups sugar snap peas (7 to 8 oz.), trimmed
- 5 wild lime leaves, torn or cut into quarters (optional)
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or light brown sugar
- 1/2 teaspoon kosher salt
- A handful of fresh Thai or Italian basil leaves
- Hot cooked rice or rice noodles for serving
- 1 long, slender fresh red chile (such as red jalapeno or serrano), thinly sliced on the diagonal (optional)
Penne alla Puttanesca with Shrimp
By gvcathy
Heat the oil in a 12-inch skillet over medium heat
- 2 Tbs. extra-virgin olive oil
- 2 large cloves garlic, smashed and peeled
- 1 medium yellow onion, finely chopped
- 1 tsp. finely grated orange zest (from half a medium orange)
- 1/2 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup dry white wine
- One 28-oz. can whole tomatoes, coarsely chopped, juice reserved
- 1/3 cup pitted Kalamata olives, rinsed and quartered
- 2 Tbs. capers, rinsed
- Kosher salt and freshly ground black pepper
- 8 oz. whole-grain penne pasta
- 1 lb. medium shrimp (51 to 60 per lb.), shelled and deveined
- 4 anchovies, finely chopped (optional)
- 1/2 cup grated Pecorino Romano
- 1/3 cup chopped fresh flat-leaf parsley
Spanish Chicken and Rice with Saffron Cream
By gvcathy
David Bonom, Cooking Light NOVEMBER 2013
- 1 tablespoon extra-virgin olive oil, divided
- 1 1/2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
- 1 cup chopped white onion
- 2 ounces cured Spanish chorizo sausage, diced
- 4 garlic cloves, minced
- 1 large red bell pepper, chopped
- 3 cups hot cooked long-grain white rice
- 1 cup frozen green peas, thawed
- 16 pimiento-stuffed green olives, chopped
- 1 1/2 cups 2% reduced-fat milk
- 1/4 cup tomato paste
- 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon saffron threads, lightly crushed
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup sour cream
- Cooking spray