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Recipes
Grainy Mustard Brussels Sprouts
By gvcathy
Halve Brussels sprouts; place in a saucepan with water
- 16 Brussels sprouts
- 2/3 cup water
- 1 tablespoon whole-grain mustard
- 1 tablespoon butter
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
Southwest Shrimp and Corn Chowder
By gvcathy
1. Melt butter in a large Dutch oven over medium-high heat
- 2 tablespoons butter
- 1 cup chopped green onions
- 1/2 cup chopped red bell pepper
- 2 tablespoons finely chopped serrano chile (about 1 small)
- 1 (4.5-ounce) can chopped green chiles, undrained
- 3 tablespoons all-purpose flour
- 1 1/2 cups 2% reduced-fat milk
- 1 1/2 cups fat-free, less-sodium chicken broth
- 1 1/2 cups frozen Southern-style hash brown potatoes, diced, thawed
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 (15.25-ounce) can whole-kernel corn with red and green peppers, drained (or frozen corn)
- 1 pound peeled and deveined small shrimp
- 2 tablespoons chopped fresh cilantro
Reduced-Fat Macaroni and Cheese
By gvcathy
Traditional macaroni and cheese has 1,118 calories, 41 grams of fat, and 25 grams of saturated fat per main-course ...
- Bread Crumb Topping
- 1/3 cup plain bread crumbs
- 1 tablespoon unsalted butter, melted
- Macaroni and Cheese
- 1/2 cup shredded reduced-fat sharp cheddar cheese (3 ounces)
- 1/2 cup grated Parmesan cheese
- 1/2 cup part-skim ricotta cheese
- 1 tablespoon table salt plus an additional 1/2 teaspoon
- 1/2 pound elbow macaroni
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon powdered mustard
- 2 1/2 cups skim milk
- 1/2 teaspoon Tabasco sauce (optional)
Chicken and Glass Noodle Salad
By gvcathy
Ann Taylor Pittman, Cooking Light AUGUST 2010
- 1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons fish sauce
- 1 teaspoon sugar
- 2 teaspoons sambal oelek (ground fresh chile paste) or chile paste with garlic
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 1/2 cup matchstick-cut or grated carrot
- 1/2 cup red bell pepper strips
- 1/3 cup thinly sliced shallots
- 2 tablespoons fresh cilantro leaves
- 1 tablespoon chopped fresh mint
- 1/2 cup chopped unsalted dry-roasted peanuts
Summer Corn Soup with Crisp Prosciutto and Basil
By gvcathy
If you've been throwing a few ears of corn on the heat every time you grill, change it up by capturing that sweet c...
- 3 very thin slices prosciutto
- 3-4 large ears fresh corn
- 4 Tbs. unsalted butter
- 1 medium yellow onion, chopped (about 1-1/2 cups)
- Kosher salt
- 2 cups lower-salt chicken broth
- 1-1/2 cups medium-diced peeled red potato (from 2 to 3 medium)
- Freshly ground black pepper
- 2 Tbs. coarsely chopped fresh basil
Short Ribs with Cheesy Polenta
By gvcathy
Put the beef, vegetables, and sauce ingredients in the slow cooker and let it do all the work
- 4 medium carrots, cut into 1-inch pieces
- 2 cups frozen pearl onions (from a 16-ounce bag)
- 4 garlic cloves, minced
- 4 pounds bone-in beef short ribs
- 1 tablespoon vegetable oil
- 1 can (14.5 ounces) diced tomatoes
- 3/4 cup low-sodium beef broth
- 1/4 cup dry red wine
- 1/4 cup coarsely chopped fresh flat-leaf parsley, plus additional for garnish
- 2 tablespoons cornstarch
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 cup quick-cooking polenta
- 1/2 teaspoon salt
- 1/2 cup finely shredded Parmigiano-Reggiano
Thai Shrimp and Chicken Soup
By gvcathy
David Bonom, Cooking Light OCTOBER 2003
- 3 cups fat-free, less-sodium chicken broth
- 1 cup bottled clam juice
- 1 tablespoon fish sauce
- 2 teaspoons bottled minced garlic
- 1 1/2 teaspoons bottled minced fresh ginger
- 3/4 teaspoon red curry paste
- 1 (8-ounce) package presliced mushrooms
- 1/2 pound peeled and deveined large shrimp
- 1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
- 1 (3-ounce) package trimmed snow peas
- 1/4 cup fresh lime juice
- 2 tablespoons sugar
- 2 tablespoons (1/2-inch) sliced green onion tops
- 2 tablespoons chopped fresh cilantro
- 1 (13.5-ounce) can light coconut milk
Halibut with Coconut-Red Curry Sauce
By gvcathy
David Bonom, Cooking Light MARCH 2009
- 2 teaspoons canola oil, divided
- 4 (6-ounce) halibut fillets
- 1 cup chopped onion
- 1/2 cup chopped green onions
- 1 tablespoon grated peeled fresh ginger
- 1 cup light coconut milk
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 3/4 teaspoon red curry paste
- 1/2 teaspoon ground coriander
- 1 tablespoon chopped fresh basil
- 2 teaspoons fresh lime juice
Grilled Lemongrass Chicken with Red Quinoa and Vegetables
By gvcathy
Chef Akasha Richmond
- 3 medium shallots, roughly chopped
- 2 stalks fresh lemongrass (tough outer leaves removed)
- 1 piece ginger (about 1 1/2 inches), peeled
- 1/4 cup plus 5 teaspoons canola oil, divided
- 1/4 cup fresh lime juice
- 1 tablespoon tamari (or soy sauce)
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons sea salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground coriander
- 4 boneless, skinless organic chicken breasts (about 5 ounces each)
- 3/4 cup red quinoa
- 1 1/2 cups chicken broth (or stock)
- Vegetable oil cooking spray
- 1 pound fresh sugar snap peas, strings removed
- 1 red bell pepper, cored, seeded, and thinly sliced
- 2 tablespoons chopped fresh mint
Chinese Hacked Pork
By gvcathy
1. In a small bowl, whisk together soy sauce, honey, hoisin, garlic, ginger and five-spice powder
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons hoisin sauce
- 4 cloves garlic, chopped
- 2 tablespoons chopped ginger
- 1 teaspoon Chinese five-spice powder
- 2 pounds boneless center-cut pork roast
- 1 tablespoon cornstarch
- 3/4 cup reduced-sodium chicken broth
- 12 ounces wide lo mein noodles, cooked following package directions
- 2 scallions, thinly sliced
- Steamed snow peas (optional)