Gvcathy's profile page
Recipes
Chicken Cutlets with Tarragon-Mushroom Sauce
By gvcathy
Deb Wise, Cooking Light APRIL 2013
- 2 cups unsalted chicken stock
- 1/2 carrot, cut into 1-inch pieces
- 1/2 celery stalk, cut into 1-inch pieces
- 1/4 onion, halved
- 1 bay leaf
- 1 garlic clove, crushed
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil, divided
- 2 teaspoons butter, divided
- 1 cup quartered mushrooms
- 1/2 cup frozen pearl onions
- 1 tablespoon water
- 2 1/2 teaspoons cornstarch
- 1 tablespoon chopped fresh tarragon
- Quinoa with Toasted Pine Nuts
- Snap Pea and Radish Sauté
Lemon Pepper Shrimp Scampi
By gvcathy
David Bonom, Cooking Light NOVEMBER 2012
- 1 cup uncooked orzo
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt, divided
- 7 teaspoons unsalted butter, divided
- 1 1/2 pounds peeled and deveined jumbo shrimp
- 2 teaspoons minced fresh garlic
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
Moist Mustard-Rosemary Chicken for a Crowd
By gvcathy
3-1/2 to 4 lb. skinless, boneless chicken breasts or thighs (or a mix), rinsed and patted dry Heat a gas grill to...
- 3-1/2 to 4 lb. skinless, boneless chicken breasts or thighs (or a mix), rinsed and patted dry
- Kosher salt and fresh coarsely ground black pepper
- 1/3 cup Dijon mustard
- 1/3 cup mayonnaise (preferably Hellman’s or Best Foods brand)
- 1/2 tsp. chopped fresh rosemary
Mushroom & Bacon Casserole
By gvcathy
David Bonom, Cooking Light NOVEMBER 2013
- 4 cups unsalted beef stock (such as Swanson)
- 3 cups water
- 8 center-cut bacon slices, chopped
- 1 cup chopped onion
- 1 tablespoon chopped fresh thyme
- 6 garlic cloves, minced
- 8 ounces sliced cremini mushrooms
- 8 ounces sliced shiitake mushroom caps
- 1/2 teaspoon kosher salt
- 2 cups uncooked pearl barley
- 1/3 cup Madeira wine
- 4 ounces Gruyère cheese, shredded (about 1 cup), divided
- 1/2 cup chopped drained oil-packed sun-dried tomato halves
- 2 teaspoons lower-sodium soy sauce
- 1/4 teaspoon black pepper
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- Cooking spray
Jamaican Jerk Pork Chops
By gvcathy
Heat the oil in a skillet over medium heat
- 4 pork loin chops (1 pound, total)
- 1 can 8 oz crushed pineapple in water (undrained)
- 1 can 15 oz black beans (rinsed and drained)
- 2 tbsp peanut oil or olive oil
- 2 tbsp flour
- 2 tbsp jerk seasoning
- 2 tbsp brown sugar
- 2 tbsp cider vinegar
- 1/2 C chopped red bell pepper
Barbecue Sirloin and Blue Cheese Salad
By gvcathy
Cooking Light SEPTEMBER 2009
- 2 teaspoons chili powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 pound lean sirloin steak, trimmed
- Cooking spray
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 6 cups torn Bibb lettuce
- 3/4 cup thinly sliced peeled cucumber
- 1 cup red bell pepper strips
- 1/2 cup thinly sliced shallots
- 1/2 cup (2 ounces) crumbled blue cheese
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 chicken 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
- Get Cooking: http://www.cooking.com/recipes-and-more/recipes/asian-vegetable-soup-with-noodles-recipe-2091.aspx#ixzz2htix8deD
Spicy Thai Coconut Chicken Soup
By gvcathy
David Bonom, Cooking Light JANUARY 2012
- 2 teaspoons canola oil
- 1 cup sliced mushrooms
- 1/2 cup chopped red bell pepper
- 4 teaspoons minced peeled fresh ginger
- 4 garlic cloves, minced
- 1 (3-inch) stalk lemongrass, halved lengthwise
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 3 cups Chicken Stock or fat-free, lower-sodium chicken broth
- 1 1/4 cups light coconut milk
- 4 teaspoons fish sauce
- 1 tablespoon sugar
- 2 cups shredded cooked chicken breast (about 8 ounces)
- 1/2 cup green onion strips
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
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
Pork Scaloppine with Mustard Pan Sauce and Baby Carrots
By gvcathy
Kimberly Holland, Cooking Light SEPTEMBER 2013
- 1 pound baby carrots, halved lengthwise
- 1 tablespoon olive oil
- 1/2 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1 (1-pound) pork tenderloin, trimmed, cut crosswise into 12 pieces, and pounded to 1/4-inch thickness
- 1 tablespoon canola oil, divided
- 1/4 cup minced shallots
- 2 teaspoons minced fresh garlic
- 1/2 cup unsalted chicken stock (such as Swanson)
- 2 tablespoons whole-grain Dijon mustard
- 3 tablespoons reduced-fat sour cream
- 1 tablespoon chopped fresh flat-leaf parsley