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Recipes
Low Country Shrimp and Grits
By gvcathy
1. Cook bacon over medium-high heat until crisp
- 4 center-cut bacon slices, chopped
- 1/2 cup chopped onion
- 1 tablespoon chopped fresh thyme
- 8 ounces cremini mushrooms, quartered
- 5 garlic cloves, chopped
- 3 1/4 cups unsalted chicken stock, divided
- 3/4 cup black coffee
- 1/2 cup lower-sodium tomato juice
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar $
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon kosher salt, divided
- 2 tablespoons cornstarch
- 1 pound peeled and deveined medium shrimp
- 2 cups whole milk
- 1 cup uncooked quick-cooking grits
- 1/2 cup chopped seeded tomato
- 2 green onions, chopped
Pork Tenderloin with Mustard Sauce
By gvcathy
Cooking Light OCTOBER 2001
- 2 cups uncooked medium egg noodles
- 1 tablespoon olive oil
- 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (1-inch-thick) slices
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup dry white wine
- 3 tablespoons whole-grain Dijon mustard
- 2 tablespoons water
- 2 teaspoons cornstarch
Brown Rice Pilaf with Pecans
By gvcathy
Ivy Manning, Cooking Light JANUARY 2014
- 1 (8.8-ounce) package precooked whole-grain brown rice blend (such as Uncle Ben's)
- 2 teaspoons olive oil
- 1 thinly sliced leek (white and light green parts only)
- 2 cups sliced shiitake mushroom caps
- 1/4 cup water
- 3 tablespoons chopped toasted pecans
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Curried Pumpkin and Yellow Split Pea Soup
By gvcathy
In a large pot (like a 6 quart enameled cast iron one, heat the olive oil until hot over med/high heat
- 1 tsp. olive oil
- 1 large onion, diced
- 3 carrots, peeled and diced
- 2 ribs of celery, diced
- 1 clove garlic, minced
- 1 TBS curry powder (I used McCormick)
- 1/2 tsp. ground cumin
- 4 cups fat free, low sodium chicken broth
- 2 cups water
- 1- 15 oz. can of pure pumpkin puree
- 12 oz. dried yellow split peas, rinsed and picked through
- 1 TBS brown sugar
- salt and pepper, to taste
- Plain, nonfat, Greek yogurt, for garnish (optional)
- pepitas, for garnish (optional)
Lemony Chicken Noodle Soup with Ginger, Chile & Cilantro
By gvcathy
Fish sauce varies in its saltiness from brand to brand
- 1 lemon
- 1/4 cup chopped fresh cilantro
- 1 tsp. finely grated fresh ginger
- 2 serrano chiles, stemmed, halved, and seeded
- 6 cups homemade or canned low-salt chicken broth
- 4 oz. fresh Chinese egg noodles (look in the produce section of your supermarket)
- 2 Tbs. fish sauce (preferably Thai Kitchen brand); more to taste
- 1 boneless, skinless chicken breast half, cut into 1/4-inch-thick slices (this is easier if the chicken is partially frozen)
Mushroom and Spinach Skillet Strata
By gvcathy
Position a rack in the center of the oven and heat the oven to 450°F
- 4 oz. baguette (about a 9-inch piece), cut into 1/2-inch cubes
- 1 Tbs. unsalted butter
- 1 medium yellow onion, halved and thinly sliced
- 4 oz. cremini mushrooms, trimmed and coarsely chopped (1-1/2 cups)
- 1 large clove garlic, minced
- 1 tsp. coarsely chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 4 oz. baby spinach (4 lightly packed cups)
- 4 large eggs
- 1 cup whole milk
- 3 oz. smoked Gouda, coarsely grated (about 3/4 cup)
Fall Vegetable Curry
By gvcathy
Cooking Light OCTOBER 2010
- 1 1/2 teaspoons olive oil
- 1 cup diced peeled sweet potato
- 1 cup small cauliflower florets
- 1/4 cup thinly sliced yellow onion
- 2 teaspoons Madras curry powder
- 1/2 cup organic vegetable broth (such as Swanson)
- 1/4 teaspoon salt
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 2 tablespoons chopped fresh cilantro
- 1/2 cup plain 2% reduced-fat Greek yogurt
ReneesKitchenAdventures
By gvcathy
This salad would make another great healthy addition to your holiday table this year
- For Dressing:
- 1/2 cup dry wheat berries, cooked according to the package direction then cooled
- 2 small apples, cored and chopped (leave skins on)
- 2 stalks of celery, finely sliced
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 2 TBS dijon mustard
- 2 TBS honey
- 1 TBS lemon juice
- 1/2 C fat free plain greek yogurt
- 2 TBS mayonnaise
- 1/4 tsp cinnamon
- salt/pepper to taste
Turkey Stroganoff
By gvcathy
Serve over noodles, or baked potato, or whatever
- 1 tablespoon olive oil
- 3/4 pound turkey cutlets, cut into thin strips
- 2 large shallots, thinly sliced
- 1 box (10 ounces) cremini mushrooms, sliced
- 1 cup baby carrots, sliced
- 1 clove garlic, minced
- 1 teaspoon hot paprika
- 1/4 teaspoon salt
- 1 cup chicken broth
- 2 teaspoons tomato paste
- 2 teaspoons worcestershire sauce
- 2 teaspoons cornstarch
- 1/3 cup reduced-fat sour cream
Coconut Macaroons
By gvcathy
Oxmoor House Homestyle Recipes, Oxmoor House 1985
- 2 egg whites
- 1 cup sifted powdered sugar
- 1 (3 1/2-ounce) can flaked coconut
- 1 teaspoon vanilla extract
- Dash of salt