Gvcathy's profile page
Recipes
Chicken and Strawberry Salad
By gvcathy
Jackie Mills, MS, RD, Cooking Light MAY 2009
- 1 tablespoon sugar
- 2 tablespoons red wine vinegar
- 1 tablespoon water
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 4 cups torn romaine lettuce
- 4 cups arugula
- 2 cups quartered strawberries
- 1/3 cup vertically sliced red onion
- 12 ounces skinless, boneless rotisserie chicken breast, sliced
- 2 tablespoons unsalted cashews, halved
- 1/2 cup (2 ounces) crumbled blue cheese
Classic Italian Panini with Prosciutto and Fresh Mozzarella
By gvcathy
Elizabeth Karmel, Cooking Light MAY 2008
- 1 (12-ounce) loaf French bread, cut in half horizontally
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons chopped fresh basil
- 1 cup (4 ounces) shredded fresh mozzarella cheese, divided
- 2 ounces very thin slices prosciutto
- 2 plum tomatoes, thinly sliced
- Cooking spray
Shrimp Pad Thai With Soba Noodles
By gvcathy
In a blender, combine the first eight ingredients and 1/4 cup hot water; puree until smooth
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon chili garlic sauce
- 2 tablespoons fish sauce
- 4 garlic cloves, roughly chopped
- 1-inch ginger, roughly chopped
- 1/4 cup natural peanut butter
- 2 tablespoons brown sugar
- 4 teaspoons sesame oil
- 2 tablespoons peanut oil (or vegetable oil)
- 1 pound large shrimp, peeled
- 9 ounces soba noodles, cooked, rinsed, and drained
- 1/4 cup cilantro, roughly chopped
- 1/4 cup roasted peanuts, coarsely chopped
- 2 limes, quartered, for serving
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
Stir- It- Up Chicken and Snow Peas
By gvcathy
Directions Heat the oil and pepper flakes in a large skillet over medium-high heat
- 2 teaspoons peanut oil
- 1/4 teaspoon red pepper flakes
- 3 thin-cut boneless, skinless chicken breasts, cut into bite-size pieces or strips
- 1/3 cup frozen snow peas
- 1/3 cup asparagus tips
- 1/3 cup thinly sliced carrot
- 1/4 medium onion, cut into bite-size pieces or strips
- 2 tablespoon sliced almonds
- 2 teaspoons reduced-sodium soy sauce
- cooked brown rice
Szechuan-Style Tofu with Peanuts
By gvcathy
David Bonom, Cooking Light MARCH 2010
- 2 (3 1/2-ounce) bags boil-in-bag jasmine rice
- 1 (14-ounce) package water-packed firm tofu, drained and cut into 1-inch pieces
- Cooking spray
- 1/2 cup fat-free, less-sodium chicken broth
- 1 tablespoon sambal oelek (ground fresh chile paste)
- 1 tablespoon less-sodium soy sauce
- 1 teaspoon cornstarch
- 2 teaspoons black bean garlic sauce
- 1 tablespoon canola oil
- 1/4 teaspoon salt
- 1 (8-ounce) package presliced mushrooms
- 1/2 cup matchstick-cut carrots
- 1 tablespoon bottled ground fresh ginger (such as Spice World)
- 1/2 cup chopped green onions
- 1/4 cup unsalted dry-roasted peanuts, chopped
Soy-Marinated Pork Sandwiches
By gvcathy
Phoebe Wu, Cooking Light APRIL 2013
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons lower-sodium soy sauce
- 2 teaspoons minced fresh garlic
- 2 teaspoons sambal oelek (ground fresh chile paste) or 1/2 teaspoon crushed red pepper
- 3/4 teaspoon grated peeled fresh ginger
- 3/4 teaspoon dark sesame oil
- 12 ounces pork tenderloin, trimmed and thinly sliced
- 2 tablespoons rice vinegar
- 2 teaspoons canola oil, divided
- 1/4 teaspoon granulated sugar
- 1 cup shaved carrot
- 1/4 cup (1-inch) diagonally cut green onions
- 1/4 cup fresh cilantro leaves
- 4 (1 1/2-ounce) whole-wheat hamburger buns
- Serve with Soba Noodle Salad
Seviche-Style Shrimp and Avocado Tacos
By gvcathy
Lorrie Corvin, Cooking Light JULY 2005
- 3 limes
- 1 cup chopped seeded tomato
- 1 cup diced peeled avocado (about 1 avocado)
- 1/2 cup chopped fresh cilantro
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 garlic cloves, minced
- 1 pound cooked peeled medium shrimp
- 12 (6-inch) corn tortillas
Poblano Chile Casserole with Corn and Cheese
By gvcathy
Char chiles over gas flame or under broiler until blackened on all sides
- 6 large fresh poblano chiles
- 1/4 C butter
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 3 C fresh corn kernels, or frozen thawed (either 6 ears of two 10-oz packages)
- 1 C grated manchego or monterey jack cheese
- 4 C cooked white rice
- 1 C crema or sour cream
- 1-1/3 C red salsa
- 1/2 C grated queso anejo or parmesan cheese
Stir-Fried Vegetables
By gvcathy
Robin Bashinsky, Cooking Light JANUARY 2014
- 1 tablespoon dark sesame oil
- 1 tablespoon minced peeled fresh ginger
- 5 garlic cloves, minced
- 1 cup sliced red bell pepper
- 8 ounces sliced shiitake mushroom caps
- 2 baby bok choy, sliced vertically
- 1/4 cup water
- 1 tablespoon lower-sodium soy sauce