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Recipes
Brazilian Feijoada
By gvcathy
Julianna Grimes, Cooking Light OCTOBER 2013
- 2 cups dried black beans
- 4 applewood-smoked bacon slices
- 1 (1-pound) boneless pork shoulder (Boston butt), trimmed and cut into 1/2-inch cubes
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 bone-in beef short ribs, trimmed (about 2 pounds)
- 3 cups finely chopped onion (about 2 medium)
- 1 1/4 cups fat-free, lower-sodium chicken broth
- 4 garlic cloves, minced
- 1 (9-ounce) smoked ham hock
- 1 tablespoon white vinegar
- 8 orange wedges
Creamy Tomato Tortellini Soup
By gvcathy
Heat oil in a large stock pot or dutch oven on med-high
- 1 TBS olive oil
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 2 bay leaves
- dash of crushed red pepper flakes
- 2 - 28oz. cans of seasoned diced tomatoes
- 4 cups low sodium, fat free chicken broth
- 1 TBS granulated sugar
- salt and pepper, to taste
- 6 cups of Rosetto® frozen cheese tortellini (about a bag and a half)
- 1/2 cup fat free half and half
- 1/4 cup chopped fresh basil
- basil and Parmesan cheese, for garnish (optional)
Pasta with Asparagus, Pancetta, and Pine Nuts
By gvcathy
Laraine Perri, Cooking Light MARCH 2010
- 8 ounces uncooked cavatappi pasta
- 1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
- 1 teaspoon minced garlic
- 3 tablespoons pine nuts
- 2 ounces diced pancetta
- 2 tablespoons fresh lemon juice
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) crumbled Parmigiano-Reggiano cheese
Deviled Eggs with Pickled Onions
By gvcathy
Sidney Fry, MS, RD, Cooking Light APRIL 2013
- 8 large eggs
- 1/4 cup water
- 1/4 cup cider vinegar
- 1 tablespoon sugar
- 1/4 cup finely chopped red onion
- 2 tablespoons plain 2% reduced-fat Greek yogurt
- 2 tablespoons canola mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong) or hot pepper sauce (such as Tabasco)
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 2 tablespoons finely chopped chives
Crispy Fish with Lemon-Dill Sauce
By gvcathy
1. Preheat broiler to high
- 2 large egg whites, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1/2 teaspoon paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 4 (6-ounce) skinless cod fillets
- 1 teaspoon black pepper
- 3/8 teaspoon salt
- Cooking spray
- 1/4 cup canola mayonnaise (such as Hellmann's)
- 2 tablespoons finely chopped dill pickle
- 1 teaspoon fresh lemon juice
- 1 teaspoon chopped fresh dill
- Lemon wedges
Best French Onion Soup
By gvcathy
Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet
- Soup
- 3 tablespoons unsalted butter, cut into 3 pieces
- 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices
- Table salt
- 2 cups water, plus extra for deglazing
- 1/2 cup dry sherry
- 4 cups low-sodium chicken broth (see note)
- 2 cups beef broth (see note)
- 6 sprigs fresh thyme, tied with kitchen twine
- 1 bay leaf
- Ground black pepper
- Cheese Croutons
- 1 small baguette, cut into 1/2-inch slices
- 8 ounces shredded Gruyère cheese (about 2 1/2 cups)
Fall Vegetable Curry
By gvcathy
Cooking Light OCTOBER 2010
- 1 1/2 teaspoons olive oil
- 1 cup diced peeled sweet potato
- 1 cup small cauliflower florets
- 1/4 cup thinly sliced yellow onion
- 2 teaspoons Madras curry powder
- 1/2 cup organic vegetable broth (such as Swanson)
- 1/4 teaspoon salt
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 2 tablespoons chopped fresh cilantro
- 1/2 cup plain 2% reduced-fat Greek yogurt
Vietnamese Shredded Chicken Salad
By gvcathy
In a large salad bowl, combine all of the salad ingredients except for the peanuts
- Dressing:
- 2 heaping cups {265 grams} cooked shredded chicken, from one store-bought rotisserie chicken
- 4 cups {200 grams} shredded napa cabbage
- 4 scallions, thinly sliced
- 1 cup {90 grams} grated or matchstick carrots
- 1 red bell pepper, sliced into bite-sized pieces
- 1/2 cup {15 grams} roughly chopped fresh mint
- 1/2 cup {15 grams} roughly chopped fresh cilantro
- 1/2 cup {75 grams} chopped peanuts
- 1/4 cup {60 ml} fresh lime juice, from about 3 limes
- 2 teaspoons Sriracha sauce
- 3 cloves garlic, minced
- 2 tablespoons sugar
- 3 tablespoons fish sauce (preferably a brand imported from Thailand or Vietnam)
- 3 tablespoons vegetable oil
Creamy Tomato Soup
By gvcathy
Julianna Grimes, Cooking Light APRIL 2013
- 1 tablespoon canola oil
- 1 1/2 cups chopped onion
- 1/2 teaspoon ground cumin
- 3/8 teaspoon kosher salt
- 1/4 teaspoon hot smoked paprika
- 4 garlic cloves, minced
- 1 (14.28-ounce) can chopped unsalted San Marzano tomatoes, undrained
- 2 cups unsalted chicken stock (such as Swanson)
- 1/4 cup half-and-half
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 1/4 teaspoon freshly ground black pepper
Slow Cooker Coconut Beef with Rice Noodles
By gvcathy
Snap peas are at their best in spring; here, they take center stage, adding a nice bit of texturealong with red o...
- 3/4 cup(s) light coconut milk
- 1 to 2 tablespoon(s) red curry paste
- 2 clove(s) garlic, finely chopped
- 2 teaspoon(s) grated ginger
- Kosher salt
- 1.5 pound(s) lean beef stew meat, trimmed and cut into 1 1/2-in. pieces
- 8 ounce(s) rice noodles
- 3 ounce(s) snap peas, sliced crosswise
- 1/2 red onion, thinly sliced
- 2 tablespoon(s) fresh lime juice, plus lime wedges for serving
- 1/2 cup(s) fresh cilantro or basil leaves
- Chopped peanuts (optional)