Gvcathy's profile page
Recipes
Hot and Sour Soup with Shrimp
By gvcathy
Cooking Light OCTOBER 2006
- 3 cups fat-free, less-sodium chicken broth
- 1/2 cup presliced mushrooms
- 1 tablespoon low-sodium soy sauce
- 1 (8-ounce) can sliced bamboo shoots, drained
- 2 1/2 tablespoons fresh lemon juice
- 1 teaspoon white pepper
- 1 1/2 pounds medium shrimp, peeled and deveined
- 8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 large egg white, beaten
- 1/4 teaspoon chili oil
- 2 tablespoons chopped green onions
Chicken and Shrimp Jambalaya
By gvcathy
1. Heat a large skillet over high heat
- 1 tablespoon canola oil
- 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
- 3/4 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 2 garlic cloves, minced
- 4 ounces turkey kielbasa, halved and cut into 1/4-inch-thick slices
- 2 teaspoons salt-free Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon Spanish smoked paprika (optional)
- 2 (14 1/2-ounce) cans diced tomatoes with onion and green peppers, undrained
- 1 (14-ounce) can fat-free, lower-sodium chicken broth
- 2 (3 1/2-ounce) bags boil-in-bag long-grain rice
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon hot sauce
- Fresh parsley leaves (optional)
Quinoa Salad and Miso Broccoli
By gvcathy
To make the dressing: In a small bowl, whisk together the olive oil, miso and rice vinegar
- 3 tbsp extra-virgin olive oil
- 1 tbsp white miso
- 2 tbsp rice vinegar
- 2 cups cooked quinoa
- 3 cups steamed broccoli florets, roughly chopped
- 2 cups baby arugula
- 1 ⁄4 cup raw sunflower seeds
- 1 ⁄4 tsp salt
Shrimp and Grits
By gvcathy
1. Bring 3 cups water and butter to a boil in a small saucepan
- 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
Spicy Asian Noodles with Chicken
By gvcathy
David Bonom, Cooking Light MARCH 2009
- 1 tablespoon dark sesame oil, divided
- 1 tablespoon grated peeled fresh ginger
- 2 garlic cloves, minced
- 2 cups chopped roasted skinless, boneless chicken breasts
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 teaspoons sambal oelek (ground fresh chile paste), or less - to taste
- 1 (6.75-ounce) package thin rice sticks (rice-flour noodles)
- 2 tablespoons chopped dry-roasted peanuts
Crispy Noodle Cakes with Hoisin Chicken
By gvcathy
This recipe calls for dried rice vermicelli, the rice flour version of Italy’s classic thin pasta
- 1/4 lb. dried rice sticks (vermicelli)
- 1 Tbs. plus 1 tsp. Asian sesame oil
- 2 small boneless, skinless chicken breast halves (about 3/4 lb.), cut into 1/2-inch dice
- 1 tsp. dry sherry
- Kosher salt
- 2 Tbs. hoisin sauce
- 1 Tbs. soy sauce
- 2 tsp. rice vinegar
- 3 Tbs. canola oil
- 3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
- 4 oz. baby spinach (4 lightly packed cups)
- Asian chile sauce, like Sriracha (optional)
Soba Noodles with Miso-Glazed Tofu and Vegetables
By gvcathy
Ivy Manning, Cooking Light MAY 2013
- 2 1/2 tablespoons canola oil, divided
- 3 tablespoons rice vinegar
- 2 tablespoons white miso
- 1 tablespoon minced peeled ginger
- 1 tablespoon minced garlic
- 1 tablespoon lower-sodium soy sauce
- 1 1/2 teaspoons sugar
- 1 teaspoon dark sesame oil
- 4 ounces uncooked organic soba noodles
- 1 (14-ounce) package extra-firm tofu, drained
- 6 ounces shiitake mushrooms, stems discarded
- 1 pound asparagus spears, trimmed and cut into 1-inch pieces
- 1/4 cup thinly sliced green onions
Mediterranean Orzo Salad with Feta Vinaigrette
By gvcathy
Barbara Lauterbach, Cooking Light JUNE 2005
- 1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
- 2 cups bagged prewashed baby spinach, chopped
- 1/2 cup chopped drained oil-packed sun-dried tomato halves
- 3 tablespoons chopped red onion
- 3 tablespoons chopped pitted kalamata olives
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 (6-ounce) jar marinated artichoke hearts, undrained
- 3/4 cup (3 ounces) feta cheese, crumbled and divided
Sweet-Spicy Chicken and Vegetable Stir-Fry
By gvcathy
Ann Taylor Pittman, Cooking Light SEPTEMBER 2012
- 3 tablespoons dark brown sugar
- 1 1/2 tablespoons lower-sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sambal oelek
- 1 teaspoon dark sesame oil
- 3/4 teaspoon cornstarch
- 2 tablespoons canola oil, divided
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 8 ounces sugar snap peas
- 1 red bell pepper, sliced
- 1/2 medium red onion, cut into thin wedges
- 1/4 cup sliced green onions
- 1/4 cup unsalted dry-roasted peanuts
Lemony Grilled Shrimp Salad
By gvcathy
Mary Drennen, Cooking Light SEPTEMBER 2012
- 2 teaspoons grated lemon rind
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 7 teaspoons extra-virgin olive oil, divided
- 24 extra-large shrimp, peeled and deveined (about 1 pound)
- Cooking spray
- 6 cups baby arugula
- 1 cup peeled jicama, cut into 2 x 1/4-inch strips
- 1 avocado, peeled and diced
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1/4 teaspoon sugar
- 1 ounce queso fresco, crumbled (about 1/4 cup)