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Recipes
Mango Rice Salad with Grilled Shrimp
By gvcathy
Cynthia Nicholson, Cooking Light JUNE 2005
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon low-sodium soy sauce
- 4 teaspoons curry powder
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon ground cumin
- 1 1/2 pounds medium shrimp, peeled and deveined (about 36 shrimp)
- 2 cups water
- 2/3 cup light coconut milk
- 1 1/4 cups uncooked long-grain rice
- 3/4 cup shredded carrot
- 2 cups diced peeled mango (about 2 mangoes)
- 1 1/2 cups diced red bell pepper
- 1/2 cup sliced green onions
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- Cooking spray
- Cilantro sprigs (optional)
Herbed Pork with Sautéed Wild Mushrooms
By gvcathy
Cooking Light JULY 2002
- 1 teaspoon vegetable oil
- Cooking spray
- 3 cups sliced shiitake mushroom caps
- 1 1/2 teaspoons steak seasoning (such as McCormick Grill Mates)
- 1 teaspoon dried thyme
- 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
- 1 cup fat-free, less-sodium chicken broth
- 2 teaspoons cornstarch
Miso-Glazed Salmon with Green Tea Rice
By gvcathy
In Japanese cuisine, green-tea rice, known as ochazuke, is a beloved comfort food
- 1 1/3 cups white rice, such as jasmine or short-grain sushi
- 1/4 cup white miso
- 2 Tbs. mirin
- 1/2 tsp. unseasoned rice vinegar
- 4 5-oz. skin-on salmon fillets, preferably about 3/4 inch thick
- 1/2 cup loose-leaf green tea
- Kosher salt
- 3 medium scallions, thinly sliced (about 1/2 cup)
- 1 Tbs. toasted sesame seeds; more for garnish