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Recipes
Colorful Quick Quinoa Grecian Salad
By gvcathy
Place quinoa in a large bowl; cover with water
- 2 cups uncooked quinoa
- 3 cups fat-free, less-sodium chicken broth
- 2 tablespoons extravirgin olive oil
- 1 teaspoon minced fresh mint
- 1 teaspoon grated lemon rind
- 2 teaspoons fresh lemon juice
- 1 teaspoon sherry vinegar
- 1/2 teaspoon sea salt
- 1 cup cherry tomatoes, quartered
- 1 cup thinly sliced radicchio
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped English cucumber
- 1/3 cup (about 1 1/2 ounces) crumbled reduced-fat feta cheese
- 3 tablespoons chopped pitted kalamata olives
- 1 tablespoon minced shallots
Shrimp and Grits - Cooking Light
By gvcathy
Mary Drennen, Cooking Light MARCH 2013
- 3 cups water
- 1 tablespoon butter
- 3/4 cup uncooked quick-cooking grits
- 2 ounces grated Parmesan cheese (about 1/2 cup)
- 5/8 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 2 center-cut bacon slices, chopped
- 1 cup chopped white onion
- 1 tablespoon minced garlic
- 1 (8-ounce) package presliced mushrooms
- 1 pound medium shrimp, peeled and deveined
- 1/2 teaspoon crushed red pepper
- 1/4 cup half-and-half
- 1 tablespoon all-purpose flour
- 3/4 cup fat-free, lower-sodium chicken broth
- 1/3 cup chopped green onions
Veggie and Tofu Stir-Fry
By gvcathy
1. Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares
- 1 (14-ounce) package water-packed extra-firm tofu, drained
- 1 tablespoon canola oil, divided
- 1/4 teaspoon black pepper
- 3 1/2 teaspoons cornstarch, divided
- 3 large green onions, cut into 1-inch pieces
- 3 garlic cloves, sliced
- 1 tablespoon julienne-cut ginger
- 4 small baby bok choy, quartered lengthwise
- 2 large carrots, peeled and julienne-cut
- 1 cup snow peas, trimmed
- 2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
- 1/4 cup organic vegetable broth
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon dark sesame oil
Chicken Stew with Olives and Lemon
By gvcathy
Sunset DECEMBER 2006
- 1 pound boned, skinned chicken thighs, rinsed and patted dry
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons each salt and freshly ground black pepper, plus more to taste
- 2 tablespoons olive oil
- 2 large garlic cloves, minced
- 1 tablespoon capers, drained and minced
- Grated zest and juice of 1 lemon
- 1/2 cup dry white wine
- 1 3/4 cups chicken broth
- 1 pound Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes
- 1 package (8 oz.) thawed frozen artichoke hearts, quartered if large
- 1 cup finely chopped flat-leaf parsley
- 1 cup pitted medium green olives
- Lemon wedges
Chicken Tostadas and Avocado Salsa
By gvcathy
Mary Drennen, Cooking Light JULY 2012
- 3 tablespoons fresh lime juice
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 cup prechopped tomato
- 1/2 cup prechopped white onion
- 1 tablespoon chopped fresh cilantro
- 1 avocado, peeled and diced
- 1 tablespoon extra-virgin olive oil, divided
- 4 (6-inch) flour tortillas
- 2 cups shredded green leaf lettuce
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 2 cups shredded boneless rotisserie chicken breast
- 1/4 cup crumbled queso fresco
Baked Turkey Quinoa Meatballs
By gvcathy
Preheat oven to 350°F. Thoroughly cover a baking sheet with parchment paper or cooking spray
- 1 lb lean ground turkey
- 2/3 cup quinoa, cooked
- 3 garlic cloves, minced or pressed
- 1 egg
- 1/4 cup diced red onion
- 1/2 tsp black pepper
- 1/4 cup chopped parsley, plus more for garnish
- 1/2 tsp dried basil and oregano
- 2 cups of tomato sauce
- Salt, to taste
- Lettuce leaves
Fish Tacos with Lime-Cilantro Crema
By gvcathy
Lisa Bell, Cooking Light DECEMBER 2006
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 3 tablespoons fat-free mayonnaise
- 3 tablespoons reduced-fat sour cream
- 1 teaspoon grated lime rind
- 1 1/2 teaspoons fresh lime juice
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1 1/2 pounds red snapper fillets
- Cooking spray
- 8 (6-inch) corn tortillas
- 2 cups shredded cabbage
Glazed Pork Roast with Carrots, Parsnips & Pears
By gvcathy
Heat the oven to 400°F. Lightly oil the bottom of a medium roasting pan or 15x10-inch Pyrex dish and set the pork ...
- One 2-lb. center-cut boneless pork loin roast
- Kosher salt and freshly ground black pepper
- 1-1/2 Tbs. Dijon or grainy mustard
- 1-1/2 Tbs. honey
- 2 Tbs. roughly chopped fresh sage
- 1/2 lb. carrots (3 or 4), peeled
- 1/2 lb. parsnips (3 or 4), peeled
- 2 firm but ripe Bosc pears, quartered, cored, and stemmed
- 1-1/2 Tbs. olive oil; more for the pan
Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple
By gvcathy
Whisk lemon juice, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl
- 3 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1 small shallot, minced
- 1 garlic clove, minced
- Salt and pepper
- 6 tablespoons extra-virgin olive oil
- 2 pounds Brussels sprouts, trimmed, halved, and sliced very thin
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 1 Granny Smith apple, cored and cut into 1/2-inch pieces
- 1/2 cup hazelnuts, toasted, skinned, and chopped
Creamy Zucchini Soup
By gvcathy
DIRECTIONS 1. In a large pot, heat the olive oil until shimmering
- 1/4 cup extra-virgin olive oil
- 1 large leek, white and tender green parts only, thinly sliced
- 1 large poblano--cored, seeded and thinly sliced
- 5 medium zucchini (2 1/4 pounds), cut into 1-inch rounds
- 2 large garlic cloves, thinly sliced
- Kosher salt
- Freshly ground pepper
- 1 quart low-sodium chicken broth
- 1 small Parmesan cheese rind (optional)
- One 6-ounce bunch cilantro, stemmed and coarsely chopped, plus whole leaves for garnish
- 1 cup crème fraîche