Gvcathy's profile page
Recipes
Thai Chicken Coconut Soup (Tom Kha Gai)
By gvcathy
Jiranooch Shapiro, Anchorage, AK, Sunset DECEMBER 2008
- 1 can (14 oz.) coconut milk
- 1 can (14 oz.) reduced-sodium chicken broth
- 6 quarter-size slices fresh ginger
- 1 stalk fresh lemongrass, cut in 1-in. pieces
- 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
- 1 cup sliced mushrooms
- 1 tablespoon fresh lime juice
- 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
- 1 teaspoon sugar
- 1 teaspoon Thai chili paste
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro
Coconut-Ginger Rice
By gvcathy
Ivy Manning, Cooking Light AUGUST 2013
- 1 cup water
- 1/2 teaspoon minced peeled fresh ginger
- 1/4 teaspoon salt
- 1 bay leaf
- 1 cup uncooked jasmine rice
- 1/4 cup light coconut milk
- 2 tablespoons chopped fresh cilantro
Thai Chicken Curry Stew
By gvcathy
All You JANUARY 2014
- 3 tablespoons vegetable oil
- 1 pound mushrooms, sliced
- 2 carrots, thinly sliced
- 3 shallots, chopped
- 3 cloves garlic, minced
- 1 pound ground chicken
- 1/4 cup chicken broth
- 1 teaspoon fish sauce
- 2 tablespoons soy sauce
- 1 13.6-oz. can light coconut milk
- 1/4 to 1/2 tsp. red curry paste
- 1 7-inch piece lemongrass, trimmed and bruised with side of a knife, optional
- 2 tablespoons chopped basil
- 1/3 cup chopped cilantro
Chicken with Provençal Sauce
By gvcathy
Cheryl Alters Jamison and Bill Jamison, Cooking Light JANUARY 2005
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons olive oil
- 1 garlic clove, minced
- 1 cup fat-free, less-sodium chicken broth
- 1 1/2 teaspoons dried herbes de Provence
- 1 teaspoon butter
- 1 teaspoon fresh lemon juice
- Fresh thyme sprigs (optional)
Chicken with Sugar Snap Peas & Spring Herbs
By gvcathy
Quick-cooking chicken cutlets are paired with an elegant but easy light sauce
- 1 cup 1 cup reduced-sodium chicken broth
- 1 teaspoon 1 teaspoon Dijon mustard
- 1/2 teaspoon 1/2 teaspoon salt
- Freshly ground pepper to taste
- 2 teaspoons 2 teaspoons plus 1 tablespoon flour, divided
- 1 pound 1 pound thin-sliced chicken breast cutlets
- 1 tablespoon 1 tablespoon extra-virgin olive oil
- 8 ounces 8 ounces sugar snap peas, cut in half (2 cups)
- 1 14-ounce can 1 14-ounce can quartered artichoke hearts, rinsed
- 1/4 cup 1/4 cup sprouted beans, optional (see Ingredient note)
- 3 tablespoons 3 tablespoons minced fresh herbs, such as chives, tarragon or dill
- 2 teaspoons 2 teaspoons champagne vinegar or white-wine vinegar
Mango Rice Salad with Grilled Shrimp
By gvcathy
Cynthia Nicholson, Cooking Light JUNE 2005
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon low-sodium soy sauce
- 4 teaspoons curry powder
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon ground cumin
- 1 1/2 pounds medium shrimp, peeled and deveined (about 36 shrimp)
- 2 cups water
- 2/3 cup light coconut milk
- 1 1/4 cups uncooked long-grain rice
- 3/4 cup shredded carrot
- 2 cups diced peeled mango (about 2 mangoes)
- 1 1/2 cups diced red bell pepper
- 1/2 cup sliced green onions
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- Cooking spray
- Cilantro sprigs (optional)
Smoked Salmon and Wheat Berry Salad
By gvcathy
Julianna Grimes, Cooking Light OCTOBER 2013
- 1 cup uncooked wheat berries
- 1 1/2 cups diced Fuji apple
- 1/2 cup vertically sliced red onion
- 1/2 cup chopped walnuts, toasted
- 4 ounces smoked salmon, cut into 1-inch pieces
- 2 medium celery stalks, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Bacon-Corn Chowder with Shrimp
By gvcathy
David Bonom, Cooking Light AUGUST 2011
- 6 slices center-cut bacon, chopped
- 1 cup prechopped onion
- 1/2 cup prechopped celery
- 1 teaspoon chopped fresh thyme
- 1 garlic clove, minced
- 4 cups fresh or frozen corn kernels, thawed
- 2 cups fat-free, lower-sodium chicken broth
- 3/4 pound peeled and deveined medium shrimp
- 1/3 cup half-and-half
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
Soft Chicken Tacos
By gvcathy
Elisa Bosley, Cooking Light SEPTEMBER 2006
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 pound skinless, boneless chicken thighs
- Cooking spray
- 12 (6-inch) white corn tortillas
- 1 1/2 cups thinly sliced green cabbage
- 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese (such as Tillamook)
- Low-fat sour cream (optional)
- avocado (optional)
Chipotle Chicken Taco Salad
By gvcathy
David Bonom, Cooking Light AUGUST 2006
- 1/3 cup chopped fresh cilantro
- 2/3 cup light sour cream
- 1 tablespoon minced chipotle chile, canned in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 teaspoons fresh lime juice
- 1/4 teaspoon salt
- 4 cups shredded romaine lettuce
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
- 1 cup cherry tomatoes, halved
- 1/2 cup diced peeled avocado
- 1/3 cup thinly vertically sliced red onion
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained