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Recipes
Tomato Ricotta Tart
By gvcathy
Sidney Fry, MS, RD, Cooking Light AUGUST 2013
- 5.6 ounces unbleached all-purpose flour (about 1 1/4 cups)
- 2 tablespoons pine nuts, toasted and coarsely chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 3 tablespoons ice water
- Cooking spray
- 3/4 cup part-skim ricotta cheese
- 1 large egg, lightly beaten
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/2 cup chopped fresh basil, divided
- 1.5 ounces aged Gruyère cheese, shredded and divided (about 6 tablespoons)
- 1 pound heirloom tomatoes, seeded and cut into 1/4-inch-thick slices
Thai Red Curry with Tofu & Vegetables
By gvcathy
Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot
- 1 Tbs. vegetable oil
- 3 Tbs. red Thai curry paste
- 2 cups snap peas, trimmed and cut in half on the diagonal
- 2 large shallots, thinly sliced (about 1 cup)
- 1 medium red bell pepper, thinly sliced into 2-inch-long strips
- One 13.5- to 14-oz. can coconut milk
- 6 wild lime leaves (magrut or kaffir lime; optional)
- 1 Tbs. light brown sugar
- 1 lb. extra-firm tofu, cut into 3/4-inch cubes
- 1 cup loosely packed Thai basil (or regular basil, torn into small pieces)
- 2 Tbs. soy sauce
- 1 Tbs. plus 1 tsp. fresh lime juice
- Kosher salt
Beef Stroganoff
By gvcathy
This classic Beef Stroganoff recipe uses ingredients commonly kept on hand for an easy and delicious family meal
- 1 (1-pound) top round steak (1 inch thick), trimmed
- 1 cup chopped onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon dried dill
- 1/2 teaspoon freshly ground black pepper
- 1 (8-ounce) package sliced mushrooms (about 2 cups)
- 3 garlic cloves, minced
- 1.5 ounces all-purpose flour (about 1/3 cup)
- 1 cup fat-free, lower-sodium beef broth
- 1 (8-ounce) container low-fat sour cream
- 2 cups hot cooked medium egg noodles (about 4 ounces uncooked)
Quick Broiled Salmon with Vegetables
By gvcathy
Adam Hickman, Cooking Light SEPTEMBER 2013
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- 3/8 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup sliced red bell pepper
- 1 cup vertically sliced onion
- 1 cup snow peas, trimmed
- 2 tablespoons rice vinegar, divided
- 2 tablespoons lower-sodium soy sauce
- 1 1/2 tablespoons honey
- 1 tablespoon water
- 2 teaspoons canola oil
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 1/2 teaspoon cornstarch
- 3 garlic cloves, sliced
- 2 (1/2-inch) pieces fresh ginger
Pan-Grilled Thai Tuna Salad
By gvcathy
Short on time but BIG on flavor! Plan a festive, colorful dinner of lightly-seared tuna steaks in about ten minutes
- Cooking spray
- 2 (6 ounce) Yellowfin tuna steaks (about 1inch thick)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 cups napa (Chinese) cabbage, thinly sliced
- 1 cup cucumber, thinly sliced
- 1/2 cup matchstick-cut carrots
- 1/3 cup red onion, thinly sliced
- 1 navel orange, sectioned and chopped
- 1 tablespoon sugar
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1/2 teaspoon dark sesame oil
- 1/4 teaspoon Sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce, such as Huy Fong)
CHICKEN MARBELLA
By gvcathy
1. FOR THE PASTE: Adjust oven rack to middle position and heat oven to 400 degrees
- Paste
- 1/3 cup pitted green olives, rinsed
- 1/3 cup pitted prunes
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, peeled
- 2 tablespoons capers, rinsed
- 3 anchovy fillets, rinsed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon kosher salt
- Pinch red pepper flakes
- Chicken
- 2 1/2 - 3 pounds bone-in, skin-on split chicken breasts and/or leg quarters, trimmed
- Kosher salt and pepper
- 2 teaspoons olive oil
- 3/4 cup low-sodium chicken broth
- 1/3 cup white wine
- 1/3 cup pitted green olives, rinsed and halved
- 1 tablespoon capers, rinsed
- 2 bay leaves
- 1/3 cup pitted prunes, chopped coarse
- 1 tablespoon unsalted butter
- 1 teaspoon red wine vinegar
- 2 tablespoons minced fresh parsley
Shrimp and Broccoli Scampi
By gvcathy
Carolyn Tesini, Cooking Light JANUARY 2014
- 8 ounces uncooked thin spaghetti
- 12 ounces broccoli florets
- Cooking spray
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon butter
- 2 teaspoons canola oil
- 10 garlic cloves, minced
- 3/4 cup unsalted chicken stock (such as Swanson)
- 1 tablespoon water
- 2 teaspoons cornstarch
- 1/4 cup finely chopped parsley
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1 ounce Parmesan cheese, shaved or grated (about 1/4 cup)
Turkey Meatloaf II
By gvcathy
Preheat oven to 375. Heat oil in medium skillet over medium heat
- 1 T olive oil
- 1 large onion, chopped (1-1/2 C)
- 2 garlic cloves, minced
- 3/4 tsp salt, divided
- 1/2 tsp pepper, divided
- 1-1/2 tsp Worcestershire sauce
- 1/3 C chicken broth
- 3 T ketchup, divided
- 1-3/4 lb ground turkey
- 3/4 C dry breadcrumbs
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
Melanie's Garden-Tomato Soup
By gvcathy
Cooking Light JUNE 1999
- 2 teaspoons olive oil
- 3/4 cup chopped onion
- 1 tablespoon chopped fresh oregano or basil
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
- 2 garlic cloves, chopped
- 5 cups diced tomato (about 2 pounds)
- 1 1/2 cups water
- 2 1/2 tablespoons tomato paste
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Thinly sliced fresh basil (optional)
Skinny Broccoli Salad
By gvcathy
Mix all ingredients together in a large bowl and toss with reduced-fat ranch dressing
- 2 heads fresh broccoli, chopped
- 1 head fresh cauliflower, chopped
- 1/2 cup red pepper, chopped
- 1/2 cup chopped green pepper
- 1/2 red onion, chopped
- 1/2 cup green olives
- 1 cup tomatoes, chopped
- 1 cup reduced-fat shredded sharp cheddar cheese
- 1 cup reduced-fat ranch dressing
- May add dill, blue cheese, whatever your heart desires!