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Recipes
Black Bean Burrito Bake
By gvcathy
Cooking Light MARCH 2003
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 1/2 cup reduced-fat sour cream
- 1 (15-ounce) can black beans, rinsed, drained, and divided
- 1 cup frozen whole-kernel corn, thawed
- 4 (8-inch) flour tortillas
- Cooking spray
- 1 cup bottled salsa
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
Summer Farro Salad
By gvcathy
In a large saucepan, heat 2 tablespoons of the oil
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 1 small yellow onion quartered
- 1 small carrot halved
- 1 celery rib halved
- 12 ounces farro (1 3/4 cups)
- 5 cups water
- Kosher salt
- 3 tablespoons red wine vinegar
- Freshly ground pepper
- 1/2 small red onion thinly sliced
- 1 small seedless cucumber halved lengthwise and thinly sliced crosswise
- 1 pint grape tomatoes halved
- 1/4 cup chopped fresh basil
Crockpot Short Ribs in Wine
By gvcathy
Allow short ribs to come to room temp for about 1/2 hr, then heat oil in a skillet
- Boneless, beef short ribs (i allow 1 1/2 per person) for this recipe i made 6 short ribs for 4.
- 1/2 cup Flour, seasoned with 1 tsp salt and 1 tsp pepper
- 1 Tbsp Canola Oil
- 1 Large Onion, sliced very thin
- 2 Garlic Cloves, chopped fine
- 1 cup Red Wine
- 1 Tbsp Sun Dried Tomato Pesto, or use tomato paste as a sub
- 2 Sprigs Fresh Thyme, leaves removed form stem or use 1/2 tsp dried
- 12 Baby Carrots or 4 Carrots, peeled and cut into chunks
- 1 cup Mushrooms, cleaned
- 1 cup Beef Broth
Quick Beef Stroganoff
By gvcathy
Robin Bashinsky, Cooking Light JANUARY 2013
- 6 1/2 cups water, divided
- 4 ounces uncooked egg noodles
- 1 pound flank steak, trimmed
- Cooking spray
- 1 cup chopped onion
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon hot paprika
- 1 (6-ounce) package presliced exotic mushroom blend
- 1 cup lower-sodium beef broth, divided
- 5 teaspoons all-purpose flour
- 1/3 cup fat-free sour cream
- 3 tablespoons thinly sliced green onions
- 1 tablespoon butter
- 2 tablespoons chopped fresh flat-leaf parsley
Pork Scaloppine with Prosciutto, Sage & Caramelized Lemon
By gvcathy
Caramelizing the lemon slices softens their acidity and makes them edible, peel and all
- 2 to 3 lemons
- 1 small pork tenderloin (about 3/4 pound)
- Kosher salt and freshly ground pepper
- 18 medium or 12 large fresh sage leaves
- 6 slices prosciutto, preferably imported
- 3 Tbs. all-purpose flour
- 3 Tbs. vegetable oil
- 2 Tbs. unsalted butter
- 1/3 cup sweet vermouth; more to taste
- 1/2 cup homemade or low-salt chicken broth
Easy Corn Casserole
By gvcathy
I make this recipe every Thanksgiving (doubled) to serve at potlucks and always get rave reviews
- 1/4 cup egg substitute
- 1/4 cup butter, melted
- 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
- 1 (8 3/4-ounce) can no-salt-added cream-style corn
- 1 (8 1/2-ounce) package corn muffin mix
- 1 (8-ounce) carton plain fat-free yogurt
- Cooking spray
Spicy Basil-Beef Salad
By gvcathy
Julianna Grimes, Cooking Light JULY 2012
- 1 tablespoon canola oil
- 12 ounces hanger steak, trimmed
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons lower-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons minced fresh lemongrass
- 1 tablespoon dark sesame oil
- 2 teaspoons fish sauce
- 2 teaspoons chile paste (such as Huy Fong sambal oelek)
- 1 1/2 cups loosely packed fresh basil leaves
- 1 cup thinly sliced English cucumber
- 3 large ripe heirloom tomatoes, cut into wedges
- 2 medium shallots, thinly sliced
Chicken Parmesan with Spaghetti
By gvcathy
Ann Taylor Pittman, Cooking Light JANUARY 2014
- 4 ounces uncooked spaghetti
- 2 (14.5-ounce) cans unsalted petite-diced tomatoes, drained
- 1 1/2 tablespoons olive oil, divided
- 1/4 teaspoon crushed red pepper
- 6 garlic cloves, thinly sliced
- 1/2 teaspoon kosher salt, divided
- 3 tablespoons finely chopped fresh basil
- 2 (8-ounce) skinless, boneless chicken breast halves
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 large egg, lightly beaten
- 1/2 cup panko (Japanese breadcrumbs)
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
- 1 teaspoon butter
- 2 ounces part-skim mozzarella cheese, thinly sliced
- Torn basil leaves (optional)
Gazpacho with Lemon-Garlic Shrimp
By gvcathy
Ivy Manning, Cooking Light AUGUST 2013
- 1 (10-ounce) container grape tomatoes, divided
- 1 1/2 cups sliced English cucumber, divided
- 1 cup diced red bell pepper, divided
- 3/4 cup diced Vidalia or other sweet onion, divided
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons sherry vinegar
- 5/8 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 garlic cloves
- 1 (28-ounce) can San Marzano tomatoes, drained
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced fresh garlic
- 20 medium shrimp, peeled and deveined (about 8 ounces)
Cauliflower Soup with Shiitakes
By gvcathy
Robin Bashinsky, Cooking Light NOVEMBER 2013
- 4 teaspoons extra-virgin olive oil, divided
- 3/4 cup thinly sliced leek, white and light green parts only
- 3/8 teaspoon kosher salt, divided
- 4 cups coarsely chopped cauliflower florets (about 1 medium head)
- 1 1/2 cups unsalted chicken stock (such as Swanson), divided
- 3/4 cup water
- 2 teaspoons chopped fresh thyme
- 1/4 cup 2% reduced-fat milk
- 1 1/2 teaspoons butter
- 1/4 teaspoon white pepper
- 1 (3.5-ounce) package shiitake mushroom caps
- 1 teaspoon lower-sodium Worcestershire sauce
- 1 teaspoon sherry vinegar
- 2 teaspoons chopped fresh parsley