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Recipes
Ancho Pork Medallions
By gvcathy
David Bonom, Cooking Light AUGUST 2010
- 1 (1-pound) pork tenderloin, trimmed
- 3/4 teaspoon ancho chile powder
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground allspice
- 2 tablespoons jalapeño pepper jelly
- 1 teaspoon lime juice
- 2 teaspoons olive oil
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
Grilled Chicken and Summer Squash Salad
By gvcathy
Prepare a medium-high gas or charcoal grill fire
- 1 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt
- 3/4 cup canola oil
- 1/4 cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime)
- 1/4 cup chopped fresh cilantro leaves and tender stems
- 1-1/2 Tbs. finely grated peeled fresh ginger
- 1 Tbs. finely chopped jalapeño (seeded if you like; about 1/2 a jalapeño)
- 1 tsp. granulated sugar
- Kosher salt
- 1-1/2 to 1-3/4 lb. mixed summer squash, such as zucchini, yellow zucchini, and yellow squash, sliced 3/4 inch thick on an extreme angle (about 3 medium)
- 1-1/2 lb. boneless, skinless chicken breast halves, pounded to an even thickness
- 5 oz. baby arugula
- Freshly ground black pepper
Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing
By gvcathy
Preheat the oven to 350°F
- 1 cup walnuts, chopped
- 1 pound brussels sprouts, trimmed, halved and thinly sliced
- 1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
- 1 cup coarsely grated or chopped Parmigiano Reggiano
- 1/4 cup fresh lemon juice, from about 2 lemons
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped shallots, from one large shallot
- 1 small clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Stove-Top Jambalaya
By gvcathy
Cook the rice according to the package directions
- 1 cup quick-cooking brown or white rice
- 2 tsp. olive oil
- 1/2 cup chopped onion
- 1 large green bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 1/4 cup diced pickled jalapeños
- 1/2 lb. boneless, skinless chicken breasts or tenders, cut into 1-inch chunks
- 1 tsp. Cajun or Creole seasoning
- 1 tsp. dried oregano
- 1/2 lb. andouille sausage, chorizo sausage, or kielbasa, cut into 1-inch-thick rounds
- 1/2 lb. medium shrimp, peeled and deveined
- One 28-oz. can diced tomatoes
- 2 bay leaves
- 1/4 cup chopped fresh parsley
- Table salt and freshly ground black pepper
Salted Caramel Cheesecakes
By gvcathy
Note from recipe reviewer: Excellent! I made these in mini muffin tins to have tartlettes instead
- 30 vanilla wafers
- 2 tablespoons canola oil
- Cooking spray
- 2/3 cup packed light brown sugar
- 2/3 cup plain fat-free Greek yogurt
- 12 ounces 1/3-less-fat cream cheese, softened
- 1-1/2 teaspoons vanilla extract
- 1/8 teaspoon table salt
- 2 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon butter
- 1/2 cup evaporated milk
- 3/8 teaspoon flake salt
Hazelnut-Crusted Halibut with Roasted Asparagus
By gvcathy
Fish is a great choice for quick dinners—most fillets cook to perfection in less than 10 minutes
- 1 tablespoon butter
- 2 teaspoons extra-virgin olive oil, divided
- 4 (6-ounce) halibut fillets, skinned
- 1 egg white, lightly beaten
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 cup finely chopped hazelnuts
- 2 garlic cloves, thinly sliced
- 1 pound asparagus, trimmed
- Cooking spray
- 1 teaspoon chopped fresh thyme
- 4 lemon wedges
- Roasted Red Potatoes
Shrimp Caesar Salad
By gvcathy
Elisa Bosley, Cooking Light MAY 2007
- 2 tablespoons light mayonnaise
- 2 tablespoons water
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1/8 teaspoon Worcestershire sauce
- 2 garlic cloves, minced
- 3/4 cup fat-free seasoned croutons
- 2 tablespoons grated Parmesan cheese
- 1 1/2 pounds medium shrimp, cooked and peeled
- 1 (10-ounce) package chopped romaine lettuce
- 3 tablespoons pine nuts, toasted
- Chopped fresh chives (optional)
Three-Cheese Ziti with Ricotta, Asparagus and Cherry Tomatoes
By gvcathy
Bring a large pot of salted water to a boil
- 8 ounces ziti or penne pasta
- 3/4 pound asparagus, trimmed and cut diagonally into 2-inch pieces
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
Herbed Pork with Sautéed Wild Mushrooms
By gvcathy
Serve over brown rice, or instant polenta with parmesan cheese, or mashed potatoes
- 1 teaspoon vegetable oil
- Cooking spray
- 3 cups sliced shiitake mushroom caps
- 1 1/2 teaspoons steak seasoning (such as McCormick Grill Mates)
- 1 teaspoon dried thyme
- 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
- 1 cup fat-free, less-sodium chicken broth
- 2 teaspoons cornstarch