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Recipes
Apple Crostata
By gvcathy
Directions For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel bl...
- 1 cup all-purpose flour
- 2 tablespoons granulated or superfine sugar
- 1/4 teaspoon kosher salt
- 1/4 pound (1 stick) very cold unsalted butter, diced
- 2 tablespoons ice water
- 1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
- 1/4 teaspoon grated orange zest
- 1/4 cup flour
- 1/4 cup granulated or superfine sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 4 tablespoons (1/2 stick) cold unsalted butter, diced
Black Bean-Quinoa Salad with Basil Lemon Dressing
By gvcathy
Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat
- Ingredients
- 1 1/2 cups uncooked quinoa
- 3 cups organic vegetable broth (such as Swanson Certified Organic)
- 1 (14-ounce) package reduced-fat firm tofu, cut into 1/4-inch cubes
- 3 tablespoons olive oil, divided
- 1 1/4 teaspoons salt, divided
- 1 cup chopped fresh basil
- 3 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 teaspoon sugar
- 2 teaspoons grated lemon rind
- 1/2 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 1 (10-ounce) package frozen baby lima beans
- 4 cups chopped tomato (about 3 medium)
- 1/2 cup sliced green onions
- 1/2 cup chopped carrot
- 1 (15-ounce) can black beans, rinsed and drained
Spicy Shrimp Noodle Soup
By gvcathy
1. Combine first 11 ingredients in a large saucepan
- 3 cups unsalted beef stock (such as Swanson) or you can use chicken stock if desired
- 1 cup water
- 1 tablespoon minced garlic
- 1 tsp sambal oelek (ground fresh chile paste) or 1/2 tsp crushed red pepper(more to taste)
- 1 teaspoon fish sauce
- 1 teaspoon lower-sodium soy sauce
- 2 (3-inch) cinnamon sticks
- 1 (8-ounce) bottle clam juice
- 1 ounce dried shiitake mushroom caps, chopped (or fresh button mushrooms)
- 1 (1-inch) piece peeled fresh ginger
- 1 star anise
- 1 pound large shrimp, peeled and deveined
- 4 ounces uncooked flat rice noodles
- 1/2 cup fresh bean sprouts
- 1/2 cup diagonally cut green onions
- 1/4 cup fresh cilantro leaves
- 12 small fresh basil leaves
- 4 lime wedges
Chicken and Cashews
By gvcathy
David Bonom, Cooking Light MAY 2009
- 3 tablespoons low-sodium soy sauce, divided
- 2 tablespoons dry sherry
- 4 teaspoons cornstarch, divided
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1/2 cup fat-free, less-sodium chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 2 teaspoons sesame oil, divided
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 1 tablespoon grated peeled fresh ginger
- 2 garlic cloves, minced
- 1/2 cup chopped green onions (about 3 green onions)
- 1/4 cup chopped unsalted dry-roasted cashews
Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce
By gvcathy
Bruce Aidells, Cooking Light MARCH 2005
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (1-pound) pork tenderloin, trimmed
- Cooking spray
- 1 cup fat-free, less-sodium chicken broth
- 1 cup dried cranberries
- 1/2 cup cranberry juice cocktail (such as Ocean Spray)
- 1 tablespoon grape jelly
Easy Baked Fish Fillets
By gvcathy
Cooking Light OCTOBER 1999
- 1 1/2 pounds grouper or other white fish fillets
- Cooking spray
- 1 tablespoon fresh lime juice
- 1 tablespoon light mayonnaise
- 1/8 teaspoon onion powder
- 1/8 teaspoon black pepper
- 1/2 cup fresh breadcrumbs
- 1 1/2 tablespoons butter or stick margarine, melted
- 2 tablespoons chopped fresh parsley
Chicken Enchiladas
By gvcathy
Julianna Grimes, Cooking Light OCTOBER 2013
- 4 cups cold water
- 2 cups fat-free, lower-sodium chicken broth
- 1 tablespoon whole black peppercorns
- 5 garlic cloves, crushed
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1 celery stalk, coarsely chopped
- 1 large carrot, peeled and cut into 1/2-inch pieces
- 1 jalapeño pepper, halved
- 1/2 medium onion, cut into wedges
- 1 (7-ounce) can salsa verde
- 1/4 cup heavy whipping cream
- 1 cup chopped seeded tomato
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 4 ounces 1/3-less-fat cream cheese, softened
- 12 (6-inch) corn tortillas
- Cooking spray
- 1 ounce sharp cheddar cheese, shredded (about 1/4 cup)
Spicy Basil Chicken
By gvcathy
Phoebe Wu, Cooking Light APRIL 2012
- 2 teaspoons canola oil
- 1/4 cup minced shallots
- 3 garlic cloves, thinly sliced
- 6 (4-ounce) skinless, boneless chicken thighs, cut into 1-inch pieces
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 2 teaspoons lower-sodium soy sauce
- 1 1/4 teaspoons chile paste with garlic (such as sambal oelek)
- 1 teaspoon water
- 1/2 teaspoon cornstarch
- 1/8 teaspoon salt
- 1/3 cup sliced basil leaves
- Brown Rice with Sesame
- Sauteed Snow Peas and Peppers
Coconut Curried Pork, Snow Pea, and Mango Stir-Fry
By gvcathy
Melanie Barnard, Cooking Light JULY 2007
- 2 (3 1/2-ounce) bags boil-in-bag long-grain rice
- 1 (1-pound) pork tenderloin, trimmed
- 1 tablespoon canola oil
- 1 teaspoon red curry powder
- 1 cup snow peas
- 1/3 cup light coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon red curry paste (such as Thai Kitchen)
- 1 cup bottled mango, cut into 1/2-inch pieces (or use fresh if available)
- 1/2 cup sliced green onions, divided
- 2 tablespoons shredded coconut
- 4 lime wedges (optional)
French Onion Soup
By gvcathy
Cooking Light JANUARY 2005
- 2 teaspoons olive oil
- 4 cups thinly vertically sliced Walla Walla or other sweet onion
- 4 cups thinly vertically sliced red onion
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup dry white wine
- 8 cups less-sodium beef broth
- 1/4 teaspoon chopped fresh thyme
- 8 (1-ounce) slices French bread, cut into 1-inch cubes
- 8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)