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Recipes
Shaved Broccoli Stalk Salad with Lime
By gvcathy
Tara Duggan, Reprinted with permission from Root-to-Stalk Cooking: The Art of Using the Whole Vegetable, by Tara Du...
- Leaves and stalks from 1 bunch broccoli (about 3 stalks), cut into batons
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons fresh lime juice
- Kosher salt and black pepper
- 1/4 cup crumbled cotija or feta cheese
Pork Tenderloin Medallions and Balsamic Reduction
By gvcathy
Blakeslee Wright, Cooking Light JULY 2011
- 1 tablespoon olive oil
- 1 tablespoon minced shallots
- 1 garlic clove, minced
- 1 cup balsamic vinegar
- 1 1/2 teaspoons sugar
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon Dijon mustard
- Cooking spray
- 1 (1-pound) pork tenderloin, cut into 12 slices
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Slow-Roasted Grape Tomatoes
By gvcathy
Tiffany Vickers Davis, Cooking Light OCTOBER 2013
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 2 pounds grape tomatoes, halved lengthwise
- Cooking spray
Asian Vegetable Soup with Noodles
By gvcathy
The noodles here aren't cooked in the soup; they'd absorb too much of the liquid
- For the Soup:
- 1 tablespoon cooking oil
- 6 scallions including green tops, chopped
- 4 cloves garlic, minced
- 2 teaspoons chopped fresh ginger
- 1/4 cup soy sauce
- 1/4 teaspoon dried red pepper flakes
- 3 1/2 cups water
- 3 1/2 cups canned low-sodium vegetable broth
- 4 carrots, cut diagonally into 1/4-inch slices
- 3/4 pound napa cabbage, shredded (about 3 cups)
- 3/4 teaspoon salt
- 1 small head bok choy (about 3/4 pound), stalks halved lengthwise, shredded
- Grated zest of 1 lemon
- 2 tablespoons lemon juice
- For the Noodles:
- 1/2 pound vermicelli
- 1 1/2 teaspoons Asian sesame oil
Butternut Squash-Parsnip Soup
By gvcathy
1. Combine first 8 ingredients in a 5-quart electric slow cooker
- 2 cups chopped sweet onion (1 large)
- 2 cups chopped parsnip (3 large)
- 1 1/2 cups chopped peeled Granny Smith apple (about 1 large)
- 1/4 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 cups water
- 2 cups fat-free, lower-sodium chicken broth
- 3 (12-ounce) packages frozen butternut squash, thawed
- 2 tablespoons whipping cream
- 1/8 teaspoon paprika
- 1/8 teaspoon ground cumin
- 1/2 cup light sour cream (optional)
- 8 teaspoons chopped fresh chives (optional)
Broccoli-Cheese Soup
By gvcathy
Heat butter in large Dutch oven over medium-high heat
- 2 tablespoons unsalted butter
- 2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices
- 1 medium onion, roughly chopped (about 1 cup)
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 1/2 teaspoons dry mustard powder
- Pinch cayenne pepper
- Table salt
- 3-4 cups water
- 1/4 teaspoon baking soda
- 2 cups low-sodium chicken broth
- 2 ounces baby spinach (2 loosely packed cups)
- 3 ounces sharp cheddar cheese, shredded (3/4 cup)
- 1 1/2 ounces Parmesan cheese, grated fine (about 3/4 cup), plus extra for serving
- Ground black pepper
Mushroom and Parmesan Soup with Chive Crème Fraîche
By gvcathy
Heat the oil in a 4-quart saucepan over medium heat
- 1-1/2 Tbs. extra-virgin olive oil
- 1 large shallot, minced
- Kosher salt
- 6 oz. white mushrooms, trimmed and thinly sliced (3 cups)
- 3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
- 2 tsp. chopped fresh thyme
- Freshly ground black pepper
- 1/3 cup dry sherry
- 2 cups lower-salt chicken broth
- 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
- 1/4 cup crème fraîche, sour cream, or plain Greek yogurt
- 2 Tbs. thinly sliced fresh chives
Creamy Tortellini Soup
By gvcathy
1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker
- 1 1 1/2 - 2 ounce envelope white sauce mix
- 4 cups water
- 1 14 ounce can vegetable broth
- 1 1/2 cups sliced fresh mushrooms
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1/2 teaspoon dried basil, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano, crushed
- 1/8 teaspoon cayenne pepper
- 1 7 - 8 ounce package dried cheese tortellini (about 2 cups)
- 1 12 ounce can evaporated milk
- 6 cups fresh baby spinach leaves or torn spinach
- Ground black pepper (optional)
- Finely shredded Parmesan cheese (optional)
Szechuan Shrimp
By gvcathy
Similar in texture and flavor to peanuts, soy nuts add a nutty crunch to this Chinese classic
- Cooking spray
- 1 1/2 pounds peeled and deveined large shrimp
- 3/4 teaspoon crushed red pepper
- 1/2 cup light sesame-ginger dressing (such as Newman's Own)
- 4 green onions, cut into 1-inch pieces
- 2 tablespoons lightly salted toasted soy nuts, coarsely chopped
Baked Pickle Chips
By gvcathy
Adam Hickman, Cooking Light JANUARY 2014
- 1/2 cup panko
- 2 tablespoons all-purpose flour
- 2 egg whites, lightly beaten
- 32 low-sodium kosher dill pickle chips