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Recipes
Stir-Fried Noodles with Chicken, Mushrooms & Green Beans
By gvcathy
You don’t need to stock up on exotic ingredients to make this fresh and vibrant stir-fry for two―and you donâ€...
- 4 oz. wide (pad thai) rice noodles
- 4 oz. green beans, cut on the diagonal into 1/4-inch-thick slices (to yield 1 cup)
- 1 Tbs. vegetable oil
- 1 Tbs. minced garlic
- 1 boneless, skinless chicken breast half (6 to 7 oz.), cut in half lengthwise and then cut crosswise into 1/4-inch slices (to yield 3/4 cup)
- 1/2 tsp. kosher salt
- 2 Tbs. fish sauce
- 1 Tbs. minced fresh ginger
- 1 Tbs. granulated sugar
- 1 tsp. minced red or green serrano chile
- 2 oz. white or cremini mushrooms, thinly sliced (to yield 1 cup)
- 1 tsp. (or more) chicken broth or water, if needed
- 1/4 cup roughly chopped fresh basil
- 2 Tbs. roughly chopped fresh mint leaves
- 1 lime, cut into wedges for serving
Hoisin Flank Steak with Asian Cucumber Salad
By gvcathy
David Bonom, Cooking Light APRIL 2009
- 3 tablespoons hoisin sauce
- 1 teaspoon bottled ground fresh ginger
- 1/2 teaspoon grated orange rind
- 1 (1-pound) flank steak, trimmed
- Cooking spray
- 2 cups thinly sliced seeded peeled cucumber
- 1/4 cup thinly vertically sliced red onion
- 1/4 cup matchstick-cut carrot
- 1 tablespoon sugar
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 teaspoons fish sauce
- 1/8 teaspoon salt
Tortilla Chip Casserole
By gvcathy
1. Preheat oven to 350°. 2
- 1 tablespoon canola oil
- 1/2 cup chopped onion
- 1 tablespoon minced fresh garlic
- 2 tablespoons all-purpose flour
- 1 cup 2% reduced-fat milk
- 1/2 cup unsalted chicken stock
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces 1/3-less-fat cream cheese
- 1 cup organic canned black beans, rinsed and drained
- 3 cups chopped cooked chicken breast
- 4 ounces baked tortilla chips, crushed
- 1 roasted red bell pepper, chopped
- 8 ounces lower-sodium green chile enchilada sauce (such as Frontera)
- 2.5 ounces shredded cheddar-Monterey Jack cheese blend (about 2/3 cup)
- 2 tablespoons chopped green onions
Cranberry Fruit Conserve- Ina Garten
By gvcathy
Cook the cranberries, sugar, and 1 C water in a saucepan over low heat for about 5 minutes, or until the skins pop ...
- 1 -12 ounce bag of fresh cranberries, cleaned
- 1-3/4 C sugar
- 1 Granny Smith apple, peeled, cored, and chopped
- 1 orange, zest grated and juiced
- 1 lemon, zest grated and juiced
- 3/4 C raisins
- 3/4 C chopped walnuts or pecans
Balsamic Chicken with Olives and Walnuts
By gvcathy
Julianna Grimes, Cooking Light MARCH 2014
- 4 teaspoons olive oil, divided
- 12 skinless, boneless chicken thighs (about 3 pounds)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 5 medium shallots, quartered (about 2 cups)
- 1/3 cup balsamic vinegar
- 1/4 cup unsalted chicken stock (such as Swanson)
- 1 tablespoon lower-sodium soy sauce
- 1 1/2 teaspoons brown sugar
- 3 thyme sprigs
- 1/3 cup halved pitted Castelvetrano olives
- 3 tablespoons chopped walnuts, toasted
- 1 tablespoon chopped fresh chives
- 2 teaspoons chopped fresh thyme
Chicken Verde Enchiladas
By gvcathy
Adam Hickman, Cooking Light MAY 2014
- 3/4 cup prechopped onion
- 3/4 cup unsalted chicken stock
- 1/2 cup salsa verde
- 1/3 cup finely chopped cilantro stems
- 2 tablespoons sliced pickled jalapeño pepper
- 5 teaspoons all-purpose flour
- 1/2 teaspoon ground cumin
- 2 garlic cloves, thinly sliced
- 8 ounces shredded skinless, boneless rotisserie chicken breast (about 2 cups)
- 3/4 cup chopped tomato
- 3 tablespoons reduced-fat sour cream
- 1 ripe peeled avocado, coarsely mashed
- 8 (6-inch) corn tortillas
- 4 ounces reduced-fat sharp cheddar cheese, shaved
- 2 tablespoons cilantro leaves
Shrimp Fried Rice
By gvcathy
1. Steam broccoli 4 minutes or until crisp-tender; set aside
- 1 cup broccoli florets
- 7 teaspoons canola oil, divided
- 1 medium red bell pepper, cut into thin strips
- 1 medium yellow bell pepper, cut into thin strips
- 1 cup sugar snap peas, trimmed and halved crosswise
- 1 tablespoon grated peeled fresh ginger
- 1 cup cooked long-grain white rice, chilled
- 1 tablespoon dark sesame oil
- 12 ounces peeled and deveined medium shrimp
- 1 1/2 cups frozen edamame, thawed
- 1/4 cup lower-sodium soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1/4 cup thinly diagonally sliced green onions
Spaghetti Pie
By gvcathy
Sounds weird, but tastes really good! Is good hot, cold or at room temperature
- Cooking Spray
- 3 C sliced cremini mushrooms
- 4 slices bacon, cut crosswise into 1/4" pieces
- 1-1/4 C thinly sliced leek (about 2)
- 1/2 C 1% low-fat milk
- 2 tsp butter, melted
- 3/4 tsp salt
- 1/8 tsp freshly ground pepper
- 4 large egg whites
- 3 large eggs
- 2 C hot cooked linguine (about 4 oz uncooked)
- 1/3 C chopped fresh basil
- 1/2 C (2 oz) shredded part-skim mozzarella cheese
Quinoa with Toasted Pine Nuts
By gvcathy
Sidney Fry, MS, RD, Cooking Light APRIL 2013
- 1 cup uncooked quinoa
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons finely chopped shallots
- 1 tablespoon minced garlic
- 1 1/4 cups unsalted chicken stock (such as Swanson)
- 1/4 teaspoon kosher salt
- 1/4 cup pine nuts
- 1 tablespoon extra-virgin olive oil
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon freshly ground black pepper
French Savoury Ham, Cheese and Olive Cake
By gvcathy
Another one of my savoury "cake" recipes from France
- 4 eggs
- 1 2/3 cups plain white flour
- 2 1/2 teaspoons baking powder
- 1/3 cup olive oil
- 2 tablespoons butter, melted
- 1/2 cup dry white wine
- 1/4 cup port wine
- 1 1/2 cups pitted green olives or 1 1/2 cups pitted black olives
- 2 cups chopped ham
- 2 cups gruyere or 2 cups emmenthaler cheese
- salt
- pepper