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Recipes
BEST BEEF STEW
By gvcathy
Try to find beef that is well marbled with white veins of fat
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 4 anchovy fillets, finely minced (about 2 teaspoons)
- 1 tablespoon tomato paste
- 1 boneless beef chuck-eye roast (about 4 pounds), trimmed of excess fat, cut into 1 1/2-inch pieces
- 2 tablespoons vegetable oil
- 1 large onion, halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
- 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
- 1/4 cup unbleached all-purpose flour
- 2 cups red wine
- 2 cups low-sodium chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 ounces salt pork, rinsed of excess salt
- 1 pound Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- 1 1/2 cups frozen pearl onions, thawed
- 2 teaspoons unflavored powdered gelatin (about 1 packet)
- 1/2 cup water
- 1 cup frozen peas, thawed
- Table salt and ground black pepper
Bobby Deen's New Fashioned Meat Loaf
By gvcathy
Heat oven to 375. Line a rimmed baking sheet with nonstick foil
- 2 T ketchup
- 2 tsp brown sugar
- 1 tsp yellow mustard
- 1 large egg
- 1/4 C tomato sauce
- 1/4 C 1% milk
- 1 T Worcestershire sauce
- Salt & Pepper to taste
- 1 C fresh whole-wheat bread crumbs (about 3 slices bread)
- 2 medium carrots, coarsely grated
- 1 clove garlic, finely chopped
- 1/2 sweet onion, finely chopped
- 1-1/4 lb lean ground turkey
Crispy Tofu with Sesame Asparagus and Dipping Sauce
By gvcathy
A coating of panko (Japanese breadcrumbs) is the secret to these ultracrisp tofu triangles
- 1 14-oz. package extra-firm tofu, drained
- 1/2 cup plus 3 Tbs. hoisin sauce
- 4 Tbs. seasoned rice vinegar
- 3/4 tsp. Asian chili garlic sauce
- 2 large eggs
- 4 tsp. Asian sesame oil
- Kosher salt
- 2 cups panko
- 1/2 cup cornstarch
- 1/4 cup plus 1 Tbs. peanut oil
- 1 lb. medium asparagus, trimmed
- Freshly ground black pepper
- 2 tsp. toasted sesame seeds
Shrimp Fried Rice
By gvcathy
This healthy shrimp fried rice recipe is packed with vegetables and makes 4 generous servings, so you'll need to us...
- 1 1/2 cups water
- 1 cup instant brown rice
- 2 tablespoons hoisin sauce (see Tips)
- 4 teaspoons reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 4 teaspoons canola oil, divided
- 2 large eggs, lightly beaten
- 8 ounces peeled and deveined raw small shrimp (51-60 per pound; see Tips)
- 2 tablespoons minced fresh ginger
- 4 cups stringless snap peas (12 ounces)
- 1 medium red bell pepper, cut into
- 1/2-inch pieces
- 2 medium carrots, halved lengthwise and thinly sliced
- 4 scallions, chopped
Salt & Pepper Shrimp
By gvcathy
Rice flour is the "secret ingredient" in this dish and is used to make the flavorful coating for the shrimp
- 2 tablespoons lime juice
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon sugar
- 3 cups thinly sliced cabbage, preferably napa (about 1/4 head)
- 1 small red or orange bell pepper, very thinly sliced
- 2 tablespoons rice flour (see Note) or cornstarch
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon five-spice powder (see Note)
- 10 ounces raw shrimp (21-25 per pound), peeled and deveined
- 1 tablespoon canola oil
- 1 jalapeno or serrano pepper, seeded and mince
Mushroom Quinoa Stuffing (Vegan and Gluten Free)
By gvcathy
All of the lovely flavors of traditional stuffing in this power packed quinoa based stuffing that is perfect for th...
- 1 cup uncooked quinoa, rinsed if not the pre-rinsed type
- 1 tablespoons olive oil, divided
- 2 cups low sodium vegetable broth
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 10 ounces sliced button mushrooms
- Fresh ground black pepper, to taste
Roast Leg of Lamb with Garlic-Herb Crust
By gvcathy
An ideal roast leg of lamb should be tender and succulent, with a crust to complement the meat’s delicate flavor
- Garlic-Herb Crust:
- 1 1 to 8 leg of lamb, semiboneless (6 to 8 pounds)
- 4 4 4 garlic cloves, thinly sliced
- 1 1 1 tablespoon fresh rosemary leaves
- 2 2 2 tablespoons extra-virgin olive oil
- Salt and pepper
- 6 6 6 slices hearty white sandwich bread
- 5 5 5 garlic cloves, minced
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 1/2 1/2 1/2 cup chopped fresh parsley leaves
- 1 1 1 teaspoon minced fresh rosemary
- 2 2 2 tablespoons Dijon mustard
Asian Chicken Noodle Soup
By gvcathy
Grated ginger and lemongrass give this traditional chicken noodle soup an international flair
- 1 tablespoon vegetable oil
- 1 tablespoon bottled minced garlic
- 1 tablespoon bottled grated ginger
- 2 stalks fresh lemongrass, peeled
- 2 cups water
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 1 pound chicken breast tenders, cut into bite-sized pieces
- 4 ounces uncooked angel hair pasta
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 2 green onions, thinly sliced
- 1 red chile pepper, finely chopped
Sesame Pork Rice
By gvcathy
Click to apply your ratingCook rice according to package directions; omit salt
- 2 (3 1/2-ounce) bags boil-in-bag long-grain rice
- 1 pound boneless center-cut loin pork chops, cut into bite-sized pieces
- 1 1/2 teaspoons bottled minced garlic, divided
- 1 teaspoon bottled ground fresh ginger, divided
- 1 tablespoon dark sesame oil, divided
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1/2 cup chopped green onions
- 1 tablespoon toasted sesame seeds
Easy Corn Casserole
By gvcathy
Preheat oven to 350°. Combine first 6 ingredients in a medium bowl; stir well
- 1/4 cup egg substitute
- 1/4 cup butter, melted
- 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
- 1 (8 3/4-ounce) can no-salt-added cream-style corn
- 1 (8 1/2-ounce) package corn muffin mix
- 1 (8-ounce) carton plain fat-free yogurt
- Cooking spray