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Recipes
Coconut Chicken Strips and Basmati Rice
By gvcathy
Ivy Manning, Cooking Light APRIL 2014
- 3/4 cup brown basmati rice
- 1 cup unsalted chicken stock (such as Swanson)
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1/3 cup all-purpose flour
- 2 large egg whites, lightly beaten
- 3/4 cup panko (Japanese breadcrumbs)
- 1/2 cup finely shredded unsweetened coconut
- 1 pound skinless, boneless chicken breasts, cut lengthwise into 12 (1/2-inch-thick) strips
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- Cooking spray
- 3 tablespoons canola mayonnaise
- 2 teaspoons rice vinegar
- 2 teaspoons Sriracha (hot chile sauce)
- 2 teaspoons lower-sodium soy sauce
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
Lemon Chicken Soup with Spinach & Dill
By gvcathy
If you’re looking for a soup that bridges the seasons, this comforting dish fits the bill
- 2 Tbs. extra-virgin olive oil
- 1 large yellow onion, cut into medium dice
- 1 lb. boneless, skinless chicken thighs
- 1 qt. low-salt chicken broth
- 1/2 cup instant rice
- 1 tsp. dried oregano
- 5 oz. (6 cups lightly packed) baby spinach
- 2 Tbs. minced fresh dill
- 2 Tbs. fresh lemon juice; more to taste
- Kosher salt and freshly ground black pepper
Quinoa and Asparagus Salad with Mimosa Vinaigrette
By gvcathy
Directions 1. Put eggs in a small saucepan and cover with cold water
- 2 large eggs
- 1 1/4 cups (8 ounces) quinoa
- 2 1/2 cups water
- Kosher or fine salt
- 5 scallions, trimmed
- 1 pound asparagus, tough ends trimmed
- 4 tablespoons fresh lemon juice, or to taste
- 2 teaspoons mild honey
- 6 tablespoons extra-virgin olive oil
- 1 cup flat-leaf parsley leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- Freshly ground black pepper
Michael Symon's Grilled Salmon and Zucchini Salad
By gvcathy
Michael Symon, Cooking Light AUGUST 2013
- 4 (6-ounce) salmon fillets
- 3 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 lemon
- 3 cups thinly sliced zucchini (about 2 small)
- 1/4 cup chopped fresh dill
- 1/4 cup sliced almonds, toasted
Thai Shrimp Curry
By gvcathy
Heat the oil in a large skillet over medium-high heat
- 1 tablespoon vegetable oil
- 1 cup thinly sliced onions, from one small onion
- 1/3 cup chopped scallions, white and green parts, from 4-5 scallions
- 2 garlic cloves, minced
- 2-1/2 tablespoons Thai green curry paste
- 1 (14-ounce) can full-fat coconut milk (lite is too watered down)
- 1/4 cup water
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 pounds large, extra large or jumbo shrimp, peeled and deveined (see note)
- 1/4 cup chopped fresh cilantro, Thai basil or Italian basil (or a combination)
- Lime wedges, for serving
Chicken, Broccoli and Rice Casserole
By gvcathy
1. Preheat oven to 375°
- 2 cups 1% low-fat milk
- 1 cup water
- 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
- 3 cups small broccoli florets
- Cooking spray
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1/3 cup chopped green bell pepper
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese
- 2 ounces light processed cheese, cubed
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) grated Parmesan cheese
Caramel Pork
By gvcathy
1. Combine 1 cup water, rice, and 1/4 teaspoon salt in a small saucepan; bring to a boil
- 1 cup water
- 3/4 cup uncooked sushi or short-grain rice
- 1/2 teaspoon kosher salt, divided
- 1/2 cup frozen green peas, thawed
- 1 tablespoon rice vinegar
- Cooking spray
- 1 pound pork tenderloin, cut into 1-inch pieces
- 1/2 cup chopped Vidalia or other sweet onion
- 3 garlic cloves, minced
- 1/2 cup fat-free, lower-sodium chicken broth
- 3 tablespoons dark brown sugar
- 1 tablespoon lower-sodium soy sauce
- 1 teaspoon bottled ground fresh ginger
- 1/2 teaspoon crushed red pepper
- 2 canned anchovy fillets, rinsed and minced
- 8 lime wedges
Whole-Wheat Couscous with Parmesan & Peas
By gvcathy
Combine broth, water and oil in a large saucepan; bring to a boil
- Active Time: 15 Minutes
- Total Time: 20 Minutes
- 6 servings, 2/3 cup each
- Couscous, which is actually a type of tiny pasta, makes an almost-instant side dish. Happily, the whole-wheat variety is just as fast to prepare as regular couscous. Lemon zest is a delicious accent to nutty Parmesan in this Italian-inspired couscous.
- 1 14-ounce can reduced-sodium chicken broth or vegetable broth
- 1/4 cup water
- 2 teaspoons extra-virgin olive oil
- 1 cup whole-wheat couscous
- 1 1/2 cups frozen peas
- 2 tablespoons chopped fresh dill
- 1 teaspoon freshly grated lemon zest
- salt & freshly ground pepper to taste
- 1/2 cup freshly grated parmesan cheese
Chicken Divan
By gvcathy
Preheat oven to 375°F. Coat a 7-by-11-inch (2-quart) glass baking dish with cooking spray
- 1-1/2 pounds boneless, skinless chicken breast
- 1 tablespoon extra-virgin olive oil
- 2 cups diced leek, white and light green parts only (about 1 large; see Tip)
- 1/2 teaspoon salt
- 5 tablespoons all-purpose flour
- 1 14-ounce can reduced-sodium chicken broth
- 1 cup low-fat milk
- 2 tablespoons dry sherry (see Tip)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground pepper
- 2 10-ounce boxes frozen chopped broccoli, thawed, or 1 pound broccoli crowns, chopped
- 1 cup grated Parmesan cheese, divided
- 1/4 cup low-fat mayonnaise
- 2 teaspoons Dijon mustard