Gvcathy's profile page
Recipes
Noodles with Roast Pork and Almond Sauce
By gvcathy
Maureen Callahan, Cooking Light OCTOBER 2009
- 1/2 teaspoon canola oil
- 1/2 pound pork tenderloin, trimmed
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 8 ounces uncooked fettuccine
- 1/4 cup almond butter
- 2 1/2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon minced peeled fresh ginger
- 1 1/2 teaspoons chili garlic sauce
- 1 cup thinly sliced green onions
- 1/3 cup finely chopped fresh mint
Butternut Soup with Coconut Milk
By gvcathy
Naomi Duguid, Cooking Light APRIL 2013
- 1 tablespoon olive oil
- 1/2 cup thinly sliced shallots
- 1 tablespoon minced garlic
- 1 tablespoon minced peeled fresh ginger
- 2 cups water
- 1/2 cup canned coconut milk
- 1 teaspoon salt
- 1/4 teaspoon ground red pepper
- 2 (12-ounce) packages fresh cubed butternut squash
- 1 tablespoon fresh lime juice
- Ground red pepper (optional)
- Cilantro leaves (optional)
Slow-braised Beef Stew with Mushrooms
By gvcathy
Sunset JANUARY 2003
- 4 pounds boned, fat-trimmed beef short ribs or chuck
- 1 orange (2 1/2 in. wide), rinsed
- 1 onion (about 8 oz.), peeled and finely chopped
- 1 About 1 cup fat-skimmed beef or chicken broth
- 1 cup dry red wine
- 1/2 cup port or cream sherry
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 3 or 4 very thin slices (quarter size) peeled fresh ginger
- 1/2 teaspoon Chinese five spice
- 1 pound mushrooms (1- to 1 1/2-in.-wide caps)
- 2 tablespoons butter or olive oil
- 2 tablespoons cornstarch
- Salt and pepper
- 1/4 cup chopped fresh chives or green onions
Chicken Tostadas and Avocado Salsa
By gvcathy
Mary Drennen, Cooking Light AUGUST 2012
- 3 tablespoons fresh lime juice
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 cup prechopped tomato
- 1/2 cup prechopped white onion
- 1 tablespoon chopped fresh cilantro
- 1 avocado, peeled and diced
- 1 tablespoon extra-virgin olive oil, divided
- 4 (6-inch) flour tortillas
- 2 cups shredded green leaf lettuce
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 2 cups shredded boneless rotisserie chicken breast
- 1/4 cup crumbled queso fresco
Coconut Curry Halibut
By gvcathy
Robin Bashinsky, Cooking Light JANUARY 2014
- 1 1/2 tablespoons brown sugar
- 2 tablespoons red curry paste
- 1 tablespoon lower-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 (14-ounce) can light coconut milk
- 1 tablespoon fresh lime juice
- 3 mint sprigs
- 3 basil sprigs
- 1 tablespoon canola oil
- 4 (6-ounce) halibut fillets
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
Potato Soup
By gvcathy
1. Cook bacon in a large nonstick skillet over medium heat until crisp
- 3 bacon slices
- 1 cup chopped onion
- 3 pounds baking potatoes, peeled and cut into 1/4-inch-thick slices
- Cooking spray
- 1/2 cup water
- 2 (14.5-ounce) cans fat-free, lower-sodium chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups 1% low-fat milk
- 4 ounces shredded reduced-fat sharp cheddar cheese (about 1 cup), divided
- 1/2 cup light sour cream
- 4 teaspoons chopped fresh chives
Sunny's Sage and Pecan Sweet Potato Casserole
By gvcathy
Directions For the topping: In a medium bowl, add the flour, brown sugar, butter, pecans, sage, orange zest and a ...
- TOPPING:
- 1/2 cup all-purpose flour
- 1/4 cup plus 2 tablespoons light brown sugar, packed
- 5 tablespoons unsalted butter, cold, cut into teeny weeny bits
- 1 cup pecan halves, roughly chopped
- 6 to 8 fresh sage leaves, finely chopped
- Zest of 1 orange
- Kosher salt
- FILLING:
- 2 1/2 pounds (about 4 medium) sweet potatoes, skin on
- 2 tablespoons vegetable oil
- 1/2 cup heavy cream
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar, packed, plus more to taste
- 4 tablespoons unsalted butter
- 1/2 teaspoon pumpkin pie spice
- 1 cup mini marshmallows, more if desired
- 2 eggs
Lighter Chicken and Dumplings
By gvcathy
Our ideal chicken and dumpling recipe has dumplings as airy as drop biscuits in a broth full of clean, concentrate...
- STEW:
- 6 bone-in, skin-on chicken thighs (about 2 1/2 pounds), trimmed of excess fat (see note)
- Table salt and ground black pepper
- 2 teaspoons vegetable oil
- 2 small onions, chopped fine (about 1 1/2 cups)
- 2 medium carrots, peeled and cut into 3/4-inch pieces (about 2 cups)
- 1 celery rib, medium, chopped fine (about 1/2 cup)
- 1/4 cup dry sherry
- 6 cups low-sodium chicken broth
- 1 teaspoon minced fresh thyme leaves
- 1 pound chicken wings (see note)
- 1/4 cup chopped fresh parsley leaves
- DUMPLINGS:
- 2 cups unbleached all-purpose flour (10 ounces)
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon table salt
- 3/4 cup buttermilk, cold (see note)
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled about 5 minutes
- 1 large egg white
Jambalaya with Shrimp and Andouille Sausage
By gvcathy
Lia Huber, Cooking Light APRIL 2005
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 tablespoon minced garlic
- 6 ounces andouille sausage, sliced
- 1 cup uncooked long-grain white rice
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic salt
- 1 bay leaf
- 2 cups fat-free, less-sodium chicken broth
- 3/4 cup water
- 1 tablespoon tomato paste
- 1/2 teaspoon hot pepper sauce
- 1 (14.5-ounce) can no salt-added diced tomatoes, undrained
- 1/2 pound peeled and deveined medium shrimp
- 2 tablespoons chopped fresh parsley
Sweet-and-Spicy Chicken
By gvcathy
Serve these delicious thighs sliced on top of a coleslaw mix, grated carrots, and sliced cucumbers
- 2 scallions, chopped
- 3 T mirin
- 2 T rice vinegar
- 2 T sugar
- 2 T reduced-sodium soy sauce
- 2 tsp dark asian sesame oil
- 1/2 tsp red pepper flakes
- 4 (1/4 lb) boneless, skinless chicken thighs, trimmed of fat
- 1/2 C low-sodium chicken broth