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Recipes
Coleslaw with Cumin-Lime Vinaigrette
By gvcathy
Place all ingredients in a blender and blend until smooth
- 1/3 cup fresh lime juice
- 1/2 teaspoon ground cumin
- 2 cloves garlic, chopped
- Few dashes Bobby Flay's Hot Sauce, or your favorite
- 1/2 cup olive oil
Coconut Curried Chicken
By gvcathy
David Bonom, Cooking Light SEPTEMBER 2004
- 1 1/2 cups water, divided
- 2/3 cup uncooked couscous
- 1 cup light coconut milk
- 1 tablespoon cornstarch
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 2 teaspoons bottled minced garlic
- 2 teaspoons bottled minced ginger
- 1 teaspoon green curry paste
- 2 teaspoons vegetable oil, divided
- 1 pound chicken breast tenders
- 1/2 teaspoon salt, divided
- 1 cup frozen green peas
- 1/2 cup prechopped onion
- 1 (8-ounce) package presliced mushrooms
- 1 teaspoon lime juice
- Lime wedges (optional)
Soba Noodle Salad
By gvcathy
Ann Taylor Pittman, Cooking Light APRIL 2013
- 4 ounces uncooked soba (buckwheat noodles)
- 1 1/2 tablespoons lower-sodium soy sauce
- 1 tablespoon dark sesame oil
- 1 teaspoon brown sugar
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon crushed red pepper
- 1/2 cup (2-inch-long) julienne-cut red bell pepper
- 1/2 cup julienne-cut snow peas
- 1/4 cup thinly sliced green onions
Spiced Pork Tenderloin with Sautéed Apples
By gvcathy
Cooking Light NOVEMBER 2012
- 3/8 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
- Cooking spray
- 2 tablespoons butter
- 2 cups thinly sliced unpeeled Braeburn or Gala apple
- 1/3 cup thinly sliced shallots
- 1/8 teaspoon salt
- 1/4 cup apple cider
- 1 teaspoon fresh thyme leaves
Quick Pickled Dilly Green Beans
By gvcathy
Ivy Manning, Cooking Light JUNE 2012
- 1/4 cup chopped fresh dill
- 1/2 pound green beans, trimmed
- 1 cup white wine vinegar
- 1 cup water
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 teaspoons pickling spice
- 1 garlic clove, peeled
Cheesy Meat Loaf Minis
By gvcathy
Tiffany Vickers Davis, Cooking Light NOVEMBER 2012
- 1 ounce fresh breadcrumbs (about 1/2 cup)
- Cooking spray
- 1 cup chopped onion
- 2 garlic cloves, chopped
- 1/2 cup ketchup, divided
- 1/4 cup chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon prepared horseradish
- 1 tablespoon Dijon mustard
- 3/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 ounces white cheddar cheese, diced
- 1 1/2 pounds ground sirloin
- 1 large egg, lightly beaten
Mashed Potato Casserole
By gvcathy
Sandra Gluck, Cooking Light OCTOBER 2013
- 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch-thick slices
- 1 1/2 pounds baking potatoes, peeled and cut into 1/2-inch-thick slices
- 5 garlic cloves, thinly sliced
- 1 1/4 teaspoons kosher salt, divided
- 6 ounces 1/3-less-fat cream cheese, softened (about 3/4 cup)
- Cooking spray
- 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
- 1/2 cup panko (Japanese breadcrumbs)
- 2 tablespoons thinly sliced chives
Salted Caramel-Chocolate Pecan Pie
By gvcathy
Southern Living NOVEMBER 2013
- Chocolate filling:
- 1 1/2 cups sugar
- 3/4 cup butter, melted
- 1/3 cup all-purpose flour
- 1/3 cup 100% cacao unsweetened cocoa
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup toasted chopped pecans
- 1 (9-inch) unbaked deep-dish piecrust shell
- Salter Caramel Topping:
- 3/4 cup sugar
- 1 tablespoon fresh lemon juice
- 1/3 cup heavy cream
- 4 tablespoons butter
- 1/4 teaspoon table salt
- 2 cups toasted pecan halves
- 1/2 teaspoon sea salt
Panang Curry with Chicken, Asparagus, and Mushrooms
By gvcathy
Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies...
- 1 1 to 14-oz.) to 14-oz.) can coconut milk, more for garnish
- 1/4 1/4 1/4 cup Panang curry paste
- 1 1 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
- 2 2 2 Tbs. light brown sugar or light brown palm sugar; more as needed
- 1 1 1 tsp. fish sauce; more as needed
- 1 1 1/4-thick lb. boneless chicken thighs or legs, cut into 1/4-thick bite-size strips
- 6 6 1 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
- 1-1/2 1-1/2 1-1/2 cups bite-size asparagus pieces
- 1-1/2 1-1/2 1-1/2 cups oyster mushrooms, pulled apart into bite-size pieces
- 1/4 1/4 1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
- 1/8-inch red chiles, cut into 1/8-inch strips or sliced into rings, for garnish
Jalapeño-Cheddar Popovers
By gvcathy
Lisa Fain, HomesickTexan.com, Southern Living MARCH 2014
- 3 large eggs, at room temperature
- 1 cup all-purpose flour
- 1 cup milk, at room temperature
- 3 tablespoons butter, melted
- 1/2 teaspoon kosher salt
- 1/4 cup (1 oz.) shredded sharp Cheddar cheese
- 1 tablespoon minced seeded jalapeño pepper (about 1 pepper)
- Vegetable cooking spray