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Recipes
Green Vegetable Soup with Lemon-Basil Pesto
By Jac_M
Christine Burns Rudalevige, Cooking Light OCTOBER 2013
- 3/4 cup uncooked orzo
- 4 teaspoons olive oil, divided
- 1 1/2 cups thinly sliced leeks (about 2)
- 1 cup thinly sliced celery
- 1 tablespoon minced garlic, divided
- 1/4 teaspoon salt
- 3 1/4 cups unsalted chicken stock
- 1 cup water
- 3 thyme sprigs
- 1 cup frozen green peas
- 1 cup green beans, cut into 1-inch pieces (about 1/4 pound)
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 2 cups baby spinach leaves, divided
- 1/4 cup basil leaves
- 2 tablespoons grated fresh Parmesan cheese
- 2 teaspoons grated lemon rind
- 1 tablespoon fresh lemon juice
Ultimate Grilled Pork Chops Recipe
By Jac_M
In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are ...
- BASIC RUB:
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 cups water
- 2 cups ice water
- 4 bone-in pork center-cut rib chops (1 inch thick and 8 ounces each)
- 2 tablespoons canola oil
- 3 tablespoons paprika
- 1 teaspoon each garlic powder, onion powder, ground cumin and ground mustard
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon ground chipotle pepper
Owl Tree
By Jac_M
Preheat oven to 350°. Line 21 muffin cups and 6 mini-muffin cups with paper liners
- FROSTING AND DECORATIONS:
- 1 package chocolate fudge cake mix (regular size)
- 1 cup water
- 1/2 cup canola oil
- 1/4 cup brewed coffee, room temperature
- 3 eggs
- 1 cup (6 ounces) miniature semisweet chocolate chips
- 1 can (16 ounces) chocolate frosting, divided
- 1 teaspoon black paste food coloring
- 12 mini Oreo cookies
- Brown and yellow milk chocolate M&M's
- 3-3/4 cups confectioners' sugar
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1/4 to 1/3 cup water
Hazelnut Chicken
By Jac_M
Ivy Manning, Cooking Light MARCH 2014
- Cooking spray
- 2 teaspoons Dijon mustard
- 1 large egg
- 1/2 cup panko (Japanese breadcrumbs)
- 1/3 cup finely chopped hazelnuts
- 1 1/2 teaspoons dried rubbed sage
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon kosher salt
- 4 teaspoons olive oil, divided
- 2 tablespoons chopped shallots
- 3/4 cup unsalted chicken stock
- 1/2 cup ruby port or other sweet red wine
- 1/4 cup dried cranberries
- 2 teaspoons balsamic vinegar
- 2 teaspoons unsalted butter
Breakfast Blueberry-Oatmeal Cakes
By Jac_M
Combine oats and milk in a large bowl
- 2 1/2 cups old-fashioned rolled oats
- 1 1/2 cups low-fat milk
- 1 large egg, lightly beaten
- 1/3 cup pure maple syrup
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup blueberries, fresh or frozen
Beef and Leek Potpie with Chive Crust
By Jac_M
Laura Zapalowski, Cooking Light MARCH 2008
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon salt
- 1/4 cup vegetable shortening
- 1/4 cup ice water
- Cooking spray
- 1 1/2 pounds boneless chuck roast, trimmed and cut into (1-inch) cubes
- 4 cups thinly sliced leek (about 4)
- 1 1/2 cups chopped carrot, divided
- 1 cup finely chopped celery, divided
- 1 teaspoon minced fresh garlic
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1/2 cup dry red wine
- 2 1/4 cups fat-free, less-sodium beef broth, divided
- 3 tablespoons all-purpose flour
- 1 1/2 cups (1/2-inch) cubed peeled baking potato
- 1 cup frozen peas, thawed
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Pineapple Curry Chicken
By Jac_M
Drain pineapple, reserving 3/4 cup juice
- 2 cans (8 ounces each) unsweetened pineapple chunks, undrained
- 6 bone-in chicken breast halves, skin removed (12 ounces each)
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 large onion, cut into 1-inch pieces
- 1 cup julienned carrots
- 1 medium sweet red pepper, cut into strips
- 1/2 cup light coconut milk
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 3 teaspoons curry powder
- 2 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon lime juice
- 1/2 teaspoon crushed red pepper flakes
- Hot cooked rice
- 1/3 cup minced fresh basil
- Toasted flaked coconut, optional
Meatball Stroganoff
By Jac_M
Phoebe Wu, Cooking Light SEPTEMBER 2013
- 6 ounces uncooked egg noodles
- 4 teaspoons canola oil, divided
- 1 1/4 cups diced yellow onion
- 12 ounces ground sirloin (90% lean)
- 1/3 cup chopped fresh flat-leaf parsley, divided
- 3 tablespoons panko (Japanese breadcrumbs)
- 3 tablespoons 2% reduced-fat milk
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Cooking spray
- 12 ounces cremini mushrooms, sliced
- 2 teaspoons minced fresh garlic
- 1/4 teaspoon paprika
- 1/4 cup dry white wine
- 1 tablespoon all-purpose flour
- 1 cup unsalted beef stock (such as Swanson)
- 1/3 cup sour cream
- 1 teaspoon Dijon mustard
- Dash of nutmeg
Couscous Salad
By Jac_M
Place 1 teaspoon butter in a saucepan and melt over medium-low heat
- 1 cup cooked couscous
- 1 tablespoon butter
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1/3 cup chopped fresh parsley
- 1/3 cup raisins
- 1/3 cup toasted sliced almonds
- 1/2 cup canned chick peas, rinsed and drained
- 1/2 cup creamy salad dressing
- 1/4 cup plain yogurt
- 1 teaspoon ground cumin
- salt and pepper to taste
Whole-Grain Pizza Dough
By Jac_M
Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes
- 2/3 cup lukewarm water
- 1 teaspoon instant or RapidRise yeast
- 1 teaspoon sugar
- 1 1/4 cups bread flour or all-purpose flour
- 3/4 cup white whole-wheat flour
- 1/2 teaspoon salt