Menu Enter a recipe name, ingredient, keyword...

Gvcathy's profile page

Recipes

Thai Coconut Soup (for four)

Thai Coconut Soup (for four)

By

Heat the oil in a large pot over medium heat

  • 1-1/2 teaspoons vegetable oil
  • 1 tablespoon grated fresh ginger
  • 1/2 stalk lemon grass, minced
  • 1 teaspoon red curry paste
  • 2 cups chicken broth
  • 1 tablespoon and 1-1/2 teaspoons fish sauce
  • 1-1/2 teaspoons light brown sugar
  • 1-1/2 (13.5 ounce) cans coconut milk
  • 1/4 pound fresh shiitake mushrooms, sliced
  • 1/2 pound medium shrimp - peeled and deveined
  • 1 tablespoon fresh lime juice
  • salt to taste
  • 2 tablespoons chopped fresh cilantro
4.6/5 (20 Votes)

Sesame-Crusted Tuna with Wasabi-Ponzu Sauce

Sesame-Crusted Tuna with Wasabi-Ponzu Sauce

By

David Bonom, Cooking Light JULY 2004

  • 1 tablespoon chopped green onions
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons fresh orange juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons honey
  • 1 1/4 teaspoons prepared wasabi paste
  • 1 teaspoon grated peeled fresh ginger
  • 2 teaspoons vegetable oil
  • 4 (6-ounce) tuna steaks (about 3/4 inch thick)
  • 1/4 teaspoon salt
  • 3 tablespoons sesame seeds
  • 2 tablespoons black sesame seeds
  • Sliced green onions (optional)
4/5 (3 Votes)

Smoky Tomato Soup

Smoky Tomato Soup

By

Preheat the oven to 350°F

  • 1 can (28 ounces) fire-roasted tomatoes
  • 1/2 sweet onion, sliced
  • 1 cup reduced-sodium vegetable broth
  • 1 cup water
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon chipotle chili powder
  • 1 cup buttermilk
  • 1/4 cup fat-free greek-style yogurt
  • 1 avocado, sliced
4.4/5 (18 Votes)

Barbecue Pork-and-Coleslaw Hoagies

Barbecue Pork-and-Coleslaw Hoagies

By

Cooking Light SEPTEMBER 2000

  • 1 (1-pound) pork tenderloin
  • 1/2 cup spicy barbecue sauce (such as Kraft Spicy Cajun), divided
  • Cooking spray
  • 2 1/2 cups packaged cabbage-and-carrot coleslaw
  • 2 1/2 tablespoons low-fat sour cream
  • 1 1/2 tablespoons light mayonnaise
  • 1 1/2 teaspoons sugar
  • 2 1/2 teaspoons prepared horseradish
  • 4 (2 1/2-ounce) hoagie rolls with sesame seeds
  • Dill pickle slices (optional)
4.3/5 (3 Votes)

Spinach-and-Herb Pastatta

Spinach-and-Herb Pastatta

By

Southern Living SEPTEMBER 2013

  • 1 (10-oz.) package frozen chopped spinach, thawed
  • 1 (16-oz.) package mezze penne pasta
  • 2 1/2 tablespoons butter
  • 3 large shallots, sliced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half-and-half
  • 1/2 cup ricotta cheese
  • 1 cup (4 oz.) freshly shredded Asiago cheese, divided
  • 10 large eggs, lightly beaten
  • 1/3 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped
  • 1 tablespoon finely chopped chives
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • Garnishes: fresh flat-leaf parsley leaves, shaved Parmesan cheese
4.1/5 (8 Votes)

Glazed Carrots with Pecans

Glazed Carrots with Pecans

By

Oceana Magee, Port Townsend, WA, Sunset NOVEMBER 2009

  • 1 tablespoon olive oil
  • 6 cups diagonally sliced (1/4 in.) peeled carrots
  • 1 teaspoon minced fresh ginger
  • 1 cup packed brown sugar (or a bit less)
  • 1 1/2 cups toasted pecan halves
4.4/5 (12 Votes)

Roasted Chicken Thighs with Brussels Sprouts

Roasted Chicken Thighs with Brussels Sprouts

By

Phoebe Wu, Cooking Light DECEMBER 2013

  • 1 tablespoon olive oil, divided
  • 1 tablespoon minced garlic
  • 2 teaspoons chopped fresh thyme, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 (6-ounce) bone-in chicken thighs
  • 1 lemon, cut into wedges
  • 1/4 cup dry white wine
  • 2 teaspoons butter
  • 1/4 cup thinly sliced onion
  • 1 pound Brussels sprouts, halved
  • 1/3 cup fat-free, lower-sodium chicken broth
4.5/5 (19 Votes)

Farmhouse Vegetable and Barley Soup

Farmhouse Vegetable and Barley Soup

By

1. Grind porcini with spice grinder until they resemble fine meal, 10 to 30 seconds

  • 1/8 ounce dried porcini mushrooms
  • 8 sprigs fresh parsley plus 3 tablespoons chopped
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 1-1/2 pounds leeks, white and light green parts sliced 1/2 inch thick and washed thoroughly
  • 2 carrots, peeled and cut into 1/2-inch pieces
  • 2 celery ribs, cut into 1/4-inch pieces
  • 1/3 cup dry white wine
  • 2 teaspoons soy sauce
  • Salt and pepper
  • 6 cups water
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1/2 cup pearl barley
  • 1 garlic clove, peeled and smashed
  • 1-1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
  • 1 turnip, peeled and cut into 3/4-inch pieces
  • 1-1/2 cups chopped green cabbage
  • 1 cup frozen peas
  • 1 teaspoon lemon juice
0/5 (0 Votes)

Orzo Salad with Chickpeas, Dill, and Lemon

Orzo Salad with Chickpeas, Dill, and Lemon

By

Cooking Light AUGUST 2002

  • 1 cup uncooked orzo (rice-shaped pasta)
  • 1/2 cup thinly sliced green onions
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/4 cup chopped fresh dill
  • 1 (19-ounce) can chickpeas (garbanzo beans), drained
  • 3 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon cold water
  • 1/2 teaspoon salt
  • 1/2 teaspoon bottled minced garlic
4.8/5 (15 Votes)

Asparagus and Chicken Carbonara

Asparagus and Chicken Carbonara

By

Carla Fitzgerald Williams, Cooking Light JUNE 2004

  • 8 ounces uncooked spaghetti
  • 2 cups (1-inch) slices asparagus (about 3/4 pound)
  • 1/2 cup egg substitute
  • 1/2 cup evaporated fat-free milk
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1/4 cup dry vermouth
  • 2 cups chopped skinless, boneless rotisserie chicken breast meat
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 bacon slices, cooked and crumbled
4.4/5 (7 Votes)