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Recipes
Sesame-Soy Meatballs
By Heritage330
1. Preheat the oven to 400°
- 1/3 cup minced green onions
- 2 tablespoons brown sugar
- 3 tablespoons lower-sodium soy sauce
- 2 tablespoons dark sesame oil
- 1 tablespoon chile paste
- 1/4 teaspoon salt
- 6 garlic cloves, finely minced
- 1/4 cup Panko bread crumbs
- 1 pound ground sirloin
- Cooking spray
Seared Scallops with Bacon, Cabbage, and Apple
By Heritage330
Carolyn Tesini, Cooking Light JANUARY 2013
- 3 center-cut bacon slices, cut crosswise into 1/2-inch pieces
- 6 cups thinly sliced green cabbage
- 1 tablespoon chopped fresh thyme
- 1/2 cup water
- 1 1/2 cups chopped Fuji apple (1 medium)
- 3 tablespoons cider vinegar
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon canola oil
- 16 large sea scallops (about 1 pound)
- 1/4 teaspoon salt
- 2 teaspoons chopped fresh dill
Mongolian Beef
By Heritage330
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat
- 2 teaspoons vegetable oil
- 1/2 teaspoon ginger, minced
- 1 tablespoon garlic, chopped
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- vegetable oil, for frying (about 1 cup)
- 1 lb flank steak
- 1/4 cup cornstarch
- 2 large green onions
Sesame-Soy Meatballs
By Heritage330
1. Preheat the oven to 400°
- 1/3 cup minced green onions
- 2 tablespoons brown sugar
- 3 tablespoons lower-sodium soy sauce
- 2 tablespoons dark sesame oil
- 1 tablespoon chile paste
- 1/4 teaspoon salt
- 6 garlic cloves, finely minced
- 1/4 cup Panko bread crumbs
- 1 pound ground sirloin
- Cooking spray
Browned Butter Gnocchi with Broccoli and Nuts
By Heritage330
Carolyn Tesini, Cooking Light JANUARY 2013 Kids like the chewy gnocchi, sweet broccoli, and crunchy nuts
- 2 (16-ounce) packages prepared gnocchi (such as Gia Russa)
- 5 cups chopped broccoli florets
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons pine nuts, toasted
- 1.5 ounces shaved fresh pecorino Romano cheese (about 1/3 cup)
Chicken in Tomato-Ginger Sauce
By Heritage330
Seasoned with warm spices, this Indian-inspired chicken dish is savory and comforting
- 4 chicken breasts
- Kosher salt and freshly ground black pepper
- 1-1/2 Tbs. canola or vegetable oil; more as needed
- 1 medium yellow onion, finely diced
- 2 large cloves garlic, minced
- 2 Tbs. minced fresh ginger (from a 1-inch piece)
- 1 tsp. garam masala
- 1/4 tsp. ground cinnamon
- 1/4 tsp. cayenne
- 2 15-oz. cans fire-roasted crushed tomatoes
- 1 oz. (2 Tbs.) cold unsalted butter, cut into 4 pieces
- 1/4 cup coarsely chopped fresh cilantro
Chicken Tamales with Tomatillo- Cilantro Salsa
By Heritage330
1. SOFTEN THE CORN HUSKS: Bring a large pot of water to a boil
- 6 ounces dried corn husks (about 35)
- 1 1/2 pounds tomatillos, husked and halved
- 1 Spanish onion, cut into 1-inch wedges
- 3 garlic cloves, peeled
- 2 serrano chiles, stemmed
- 1 tablespoon vegetable oil
- 1/3 cup fresh lime juice
- 1/4 cup packed cilantro leaves
- Salt
- Freshly ground pepper
- One 4 1/2- to 5-pound chicken, cut into 8 pieces
- 6 cups Tamale Dough
- Tomatillo-Cilantro Salsa
Ginger Couscous with Jalapeños and Cilantro
By Heritage330
Cooking Light Fresh Food Fast, Oxmoor House 2009
- 2/3 cup uncooked whole wheat couscous
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons chopped fresh cilantro
- 1 1/2 teaspoons grated peeled fresh ginger
- 2 teaspoons canola oil
- 1/4 teaspoon salt
Butter and Sage Tagliatelle
By Heritage330
Bring a large pot of salted water to a boil
- Fine sea salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces
- 1/4 pound prosciutto, sliced 1/8-inch thick, cut into 1/8-inch dice
- 12 small sage leaves plus more for garnish
- 14 ounces fresh or dried tagliatelle
- Flaky coarse sea salt
Creamy Tomato-Balsamic Soup
By Heritage330
Julie Grimes, Cooking Light OCTOBER 2005
- 1 cup less-sodium beef broth, divided
- 1 tablespoon brown sugar
- 3 tablespoons balsamic vinegar
- 1 tablespoon low-sodium soy sauce
- 1 cup coarsely chopped onion
- 5 garlic cloves
- 2 (28-ounce) cans whole tomatoes, drained
- Cooking spray
- 3/4 cup half-and-half
- Cracked black pepper (optional)