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Recipes
Cauliflower Purée with Thyme
By gvcathy
In a large pot, bring the chicken broth and salt to a boil
- 1 head cauliflower, cut into 1/2-inch pieces (don't worry about keeping florets intact)
- 1 cup chicken broth
- 1 teaspoon salt, plus more to taste
- 3 tablespoons unsalted butter, cut into chunks
- 1 teaspoon chopped fresh thyme
- Freshly ground black pepper, to taste
Crispy Cheddar & Jalapeño Coated Chicken Breasts
By gvcathy
Heat the oven to 450°F. Put a flat rack on a large rimmed baking sheet lined with foil
- 4 small boneless, skinless chicken breast halves (6 to 7 oz. each), trimmed of excess fat
- 1 cup plain yogurt, preferably whole-milk
- 1 Tbs. chopped fresh thyme
- 1 Tbs. light brown sugar
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 cups Toasted Breadcrumbs
- 1/4 lb. tortilla chips, crushed into coarse crumbs (about 1-1/3 cups)
- 1/4 lb. sharp Cheddar, grated (about 1 lightly packed cup)
- 1/2 to 2/3 cup sliced jarred jalapeños, chopped and patted dry
- 1 lime, cut into wedges
Niçoise Salad with Grilled Tuna & Potatoes
By gvcathy
If basil is popping up in your garden right about now, this is the salad for you
- 18 small (baby) red potatoes (about 1-1/4 lb.)
- Kosher salt
- 12 oz. haricots verts (thin green beans), trimmed
- 3 Tbs. mayonnaise
- 2 tsp. honey
- 1-1/2 lb. 1-inch-thick fresh tuna steaks
- Freshly ground black pepper
- 2 tsp. Dijon mustard
- 4 oz. small inner leaves of red leaf lettuce, washed, dried, and torn into bite-size pieces (4-1/2 lightly packed cups)
- 3 oz. baby arugula, washed and spun dry (3-3/4 lightly packed cups)
- 16 large basil leaves, torn into small pieces
- 1 recipe Basil Vinaigrette
- 1-1/4 lb. small ripe red, yellow, and orange tomatoes, cut into wedges
- 1 cup Nicoise olives (or other black olives)
- 3 hard-cooked eggs, peeled and quartered
Seared Tuna Niçoise
By gvcathy
Mary Drennen, Cooking Light AUGUST 2012
- 3 large eggs
- 1 1/2 cups quartered small red potatoes
- 1 cup haricots verts, trimmed
- Cooking spray
- 2 (6-ounce) tuna steaks
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2/3 cup grape tomatoes, halved
- 1/4 cup pitted and quartered niçoise olives
Quick and Easy Pork Fried Rice
By gvcathy
Kate Parham, Cooking Light OCTOBER 2013
- 2 (8.5-ounce) pouches precooked basmati rice
- 1/4 cup lower-sodium soy sauce
- 1 tablespoon chili garlic sauce
- 1 1/2 teaspoons hoisin sauce
- 2 tablespoons peanut oil, divided
- 1 pound boneless pork shoulder (Boston butt), trimmed and thinly sliced into 1-inch pieces
- 1 large egg, lightly beaten
- 1 1/2 cups chopped red bell pepper
- 1 cup frozen shelled edamame
- 2/3 cup thinly sliced green onions, divided
Summer Squash, Bacon, and Mozzarella Quiche
By gvcathy
Katie Koonce, Santa Barbara, California, Cooking Light JULY 2011
- Crust:
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1/2 teaspoon salt
- 3 tablespoons chilled unsalted butter, cut into small pieces
- 2 tablespoons vegetable shortening, cut into small pieces
- 1/4 cup ice water
- Cooking spray
- Filling:
- 1 tablespoon extra-virgin olive oil
- 2 cups (1/8-inch-thick) slices yellow squash
- 2 cups (1/8-inch-thick) slices zucchini
- 1/4 cup chopped shallots
- 1 tablespoon chopped fresh thyme
- 1 cup 2% reduced-fat milk
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 slices center-cut bacon, cooked and crumbled
- 3 large egg whites
- 3 large eggs
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
Indian Vegetable Curry
By gvcathy
Curry-scented coconut milk simmers down to a thick and flavorful sauce for carrots, cauliflower, spinach, and chick...
- 1 cup unsweetened coconut milk
- 12 oz. cauliflower florets, cut into bite-size pieces (about 3 cups)
- 1 large carrot, sliced 1/4 inch thick on the diagonal
- 1 medium yellow onion, halved and thinly sliced lengthwise
- 1 Tbs. minced fresh ginger
- 2 tsp. minced garlic
- 2 tsp. hot curry powder, such as Madras
- Kosher salt
- 3 oz. baby spinach (about 3 lightly packed cups)
- 1 15-oz. can chickpeas, drained and rinsed
- 2 medium plum tomatoes, cut into 1/2-inch dice
- 3 Tbs. chopped fresh cilantro
Enchiladas de Pollo (Chicken Enchiladas)
By gvcathy
Cooking Light AUGUST 2001
- Remaining ingredients:
- 3 cups water
- 1/4 teaspoon salt
- 8 black peppercorns
- 1 onion, quartered
- 1 bay leaf
- 1 pound skinless chicken breast halves
- 3/4 cup (3 ounces) shredded Monterey Jack cheese, divided
- 3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
- 1/2 cup chopped onion
- 2/3 cup 2% reduced-fat milk
- 1/4 cup chopped fresh cilantro
- 1/4 cup egg substitute
- 1/8 teaspoon salt
- 1 (11-ounce) can tomatillos, drained
- 1 (4.5-ounce) can chopped green chiles, undrained
- 8 (6-inch) corn tortillas
- 2/3 cup fat-free sour cream
Warm Snow Pea & Chicken Salad
By gvcathy
Snow peas aren’t just for stir-fries
- 1 pound boneless, skinless chicken breast, trimmed
- 1 14-ounce can reduced-sodium chicken broth
- 3 tablespoons rice vinegar
- 3 tablespoons reduced-sodium soy sauce
- 3 teaspoons toasted sesame oil, divided
- 2 tablespoons tahini or cashew butter
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 pound snow peas, trimmed and thinly slivered lengthwise
- 2 tablespoons chopped cashews
- Get Cooking: http://www.cooking.com/recipes-and-more/recipes/Warm-Snow-Pea-Chicken-Salad-recipe-10018.aspx?CCAID=cknwrdne04692bd&s=s2014883778s&mid=1881998&rid=2014883778#ixzz302BJYBuF
Ginger Beef Salad with Miso Vinaigrette
By gvcathy
1. Preheat broiler. 2. Sprinkle steak evenly with ginger, salt, and garlic
- 1 (1-pound) flank steak, trimmed (or ahi tuna)
- 2 tablespoons minced peeled fresh ginger
- 1/4 teaspoon salt
- 2 garlic cloves, minced
- Cooking spray
- 2 tablespoons chopped cilantro
- 2 tablespoons white miso (soybean paste)
- 2 tablespoons water
- 2 tablespoons rice vinegar
- 1 tablespoon canola oil
- 2 teaspoons grated peeled fresh ginger
- 1/2 teaspoon chile paste with garlic
- 6 cups torn Bibb lettuce (about 3 small heads)
- 3/4 cup thinly sliced yellow bell pepper
- 1/4 cup thinly sliced red onion
- 1/2 English cucumber, halved lengthwise and sliced