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Recipes
Pan-Seared Salmon with Pineapple-Jalapeno Relish
By gvcathy
David Bonom, Cooking Light NOVEMBER 2007
- 2 cups chopped pineapple
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped red bell pepper
- 1 tablespoon fresh lemon juice
- 2 teaspoons sugar
- 1 finely chopped seeded jalapeño pepper
- 1/2 teaspoon salt, divided
- Cooking spray
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper
- 4 (6-ounce) salmon fillets
Thai Chicken Curry Stew
By gvcathy
All You JANUARY 2014
- 3 tablespoons vegetable oil
- 1 pound mushrooms, sliced
- 2 carrots, thinly sliced
- 3 shallots, chopped
- 3 cloves garlic, minced
- 1 pound ground chicken
- 1/4 cup chicken broth
- 1 teaspoon fish sauce
- 2 tablespoons soy sauce
- 1 13.6-oz. can light coconut milk
- 1/4 to 1/2 tsp. red curry paste
- 1 7-inch piece lemongrass, trimmed and bruised with side of a knife, optional
- 2 tablespoons chopped basil
- 1/3 cup chopped cilantro
Saucy Chicken Marsala
By gvcathy
Tiffany Vickers Davis, Cooking Light OCTOBER 2013
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 2 cups boiling water
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1/2 cup finely chopped onion
- 5 garlic cloves, thinly sliced
- 1 1/2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
- 1 1/2 cups thinly sliced button mushrooms (about 4 ounces)
- 1 1/2 tablespoons chopped fresh oregano
- 2 tablespoons all-purpose flour
- 2/3 cup unsalted chicken stock
- 1/2 cup dry Marsala wine
- 1/4 cup small fresh basil leaves
Vegetarian Penne alla Puttanesca
By gvcathy
Heat the oil in a 12-inch skillet over medium heat
- 2 Tbs. extra-virgin olive oil
- 2 large cloves garlic, smashed and peeled
- 1 medium yellow onion, finely chopped
- 1 tsp. finely grated orange zest (from half a medium orange)
- 1/2 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup dry white wine (or red)
- One 28-oz. can whole tomatoes, coarsely chopped, juice reserved
- 1/3 cup pitted Kalamata olives, rinsed and quartered
- 2 Tbs. capers, rinsed
- Kosher salt and freshly ground black pepper
- 8 oz. whole-grain penne pasta
- 1/2 cup grated Pecorino Romano
- 1/3 cup chopped fresh flat-leaf parsley
Cheesy Sausage Balls
By gvcathy
1. Preheat oven to 375°. 2
- 1 cup cooked quinoa, chilled
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper
- 4 ounces reduced-fat sharp cheddar cheese, shredded (about 1 cup)
- 1 pound reduced-fat pork sausage (such as Jimmy Dean)
- Cooking spray
Everything Jambalaya
By gvcathy
While the list of ingredients is long, if you prepare everything ahead of time, it cooks up pretty quickly
- 2 C white rice
- 1 T olive oil
- 1 T butter
- 1 lb boneless, skinless white or dark meat chicken
- 3/4 andouille, casing removed and diced
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 ribs celery, chopped
- 1 bay leaf
- several drops hot sauce, or 2 pinches cayenne
- 2 - 3 T (a handful) flour
- 1 (14 oz ) can diced tomatoes in juice
- 1 (14 oz) can chicken stock
- 1 tsp cumin
- 1 rounded tsp dark chili powder
- 1 tsp poultry seasoning
- 1 tsp Worcestershire sauce
- 1 lb medium shrimp, raw, deveined and peeled
- salt and pepper to taste
Extra Tender Meatballs
By gvcathy
Heat the oven to 350 degrees
- Olive oil
- 1 small onion, finely chopped
- Salt
- 2 cloves garlic, finely chopped
- 1 pound ground chuck
- 1 pound ground veal
- 1/4 cup dry breadcrumbs
- 1 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/4 cup finely grated Parmesan
- 2 tablespoons mayonnaise
- 1 large egg, lightly beaten
Ginger Beef Salad with Miso Vinaigrette
By gvcathy
Jackie Mills, MS, RD, Cooking Light MAY 2009
- 1 (1-pound) flank steak, trimmed
- 2 tablespoons minced peeled fresh ginger
- 1/4 teaspoon salt
- 2 garlic cloves, minced
- Cooking spray
- 2 tablespoons chopped cilantro
- 2 tablespoons white miso (soybean paste)
- 2 tablespoons water
- 2 tablespoons rice vinegar
- 1 tablespoon canola oil
- 2 teaspoons grated peeled fresh ginger
- 1/2 teaspoon chile paste with garlic
- 6 cups torn Bibb lettuce (about 3 small heads)
- 3/4 cup thinly sliced yellow bell pepper
- 1/4 cup thinly sliced red onion
- 1/2 English cucumber, halved lengthwise and sliced
Creamy Fettucini with Shrimp and Bacon
By gvcathy
Cook pasta according to package directions, omitting salt and fat
- 1 pound uncooked fettuccine
- 2 bacon slices (uncooked)
- 1 pound large shrimp, peeled and deveined
- 1 garlic clove, minced
- 1 1/2 cups frozen green peas, thawed
- 1 cup shredded carrot
- 2 cups 2% reduced-fat milk
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup (4 ounces) grated Parmesan cheese
- 1/2 cup chopped fresh flat-leaf parsley, divided
Tex-Mex Migas
By gvcathy
Cooking Light Lighten Up, America!, Oxmoor House 2013
- 3 large eggs
- 3 large egg whites
- 1 tablespoon canola oil
- 4 (6-inch) corn tortillas, cut into 1/2-inch-wide strips
- 1/2 cup chopped onion
- 1/4 cup chopped seeded jalapeño peppers (about 2 large)
- 2/3 cup lower-sodium salsa
- 1.3 ounces Monterey Jack cheese, shredded (about 1/3 cup)
- 1/2 cup sliced green onions
- Hot sauce (optional)
- Lower-sodium red salsa (optional)
- Lower-sodium green salsa (optional)