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Recipes
Chicken Piccata
By Reen
Dredge chicken in flour and season with salt and pepper
- 2-3 boneless, skinless chicken breasts
- 1/3 cup flour
- sea salt and pepper to taste
- 1/4 cup extra virgin olive oil
- 1/2 cup chopped onion
- 1 lemon sliced
- 1 cup chicken broth
- 2 tablespoons parsley
Banana Bread
By Reen
Preheat oven 375 Combine shortening, sugar & eggs
- 1/2 c. shortening
- 2 c. flour
- 2 eggs
- 1 c. sugar
- 3 large bananas, mashed
- 1 tsp vanilla
- 1 tsp baking soda
- Nuts optional
Blueberry & Mascarpone Turnovers
By Reen
Special equipment: a 3 1/2-inch round cookie cutter Line a baking sheet with parchment paper
- 1/2 cup mascarpone cheese, at room temperature
- 2 tablespoons sugar, plus extra for sprinkling
- 1/2 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/3 cup fresh or frozen and thawed blueberries
- 2 (9-inch) refrigerated pie crusts
- 1 egg, beaten
- Vegetable oil, for frying
Quick Gravy-Cooking Light
By Reen
Amount per serving 3 Tb Calories: 30 Fat: 1
- 1 cup fat-free, lower-sodium chicken broth, divided
- 1 tablespoon all-purpose flour
- 2 tablespoons minced shallots
- 1 bay leaf
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons 1/3-less-fat cream cheese
- 1/8 teaspoon freshly ground black pepper
Baked Spicy Beef Chimichangas
By Reen
Preheat oven to 425. Cook beef,onion and garlic together
- 1 lb ground beef, cooked and drained
- 2 galic cloves, pressed
- 1 med onion, diced
- 1 can refried beans
- 2 c. shredded cheese
- 1/2 c. salsa
- 12 flour tortilla
French Onion Salisbury Steak
By Reen
Combine chuck, parsley, scallion, salt, and pepper
- 1 1/4 lbs ground chuck
- 1/4 cup minced fresh parsley
- 2 tablespoons scallions, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 2 cups onions, sliced
- 1 teaspoon sugar
- 1 tablespoon garlic, minced
- 1 tablespoon tomato paste
- 2 cups beef broth
- 1/4 cup dry red wine
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dried thyme leaves
- 2 tablespoons all-purpose flour
- 4 cheese toast (in frozen food section, or make your own)
- 4 teaspoons minced fresh parsley (garnish)
- 4 teaspoons Parmesan cheese, shredded
Broccoli Garlic Quiche
By Reen
Preheat oven to 375°F with rack in middle
- All-butter pastry dough
- 10 ounces (1-inch-wide) broccoli florets (with 1 to 2 inches of stem attached)
- 2 large garlic cloves
- 6 large eggs
- 1 1/2 cups half-and-half
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon cayenne
- 5 ounces extra-sharp Cheddar, coarsely grated (2 cups)
- 1/4 cup grated Parmigiano-Reggiano
- Equipment: a 9 1/2-inch deep-dish pie plate or a 9-inch (2-inch-deep) round fluted tart pan with removable bottom; pie weights or dried beans
Pinto, Black and Red Bean Salad with corn and avocado
By Reen
June 2012 Cooking Light
- 1 cup halved heirloom grape or cherry tomatoes
- 1 teaspoon salt, divided
- 3 ears shucked corn
- 1 medium white onion, cut into 1/4-inch-thick slices
- 1 jalapeño pepper
- 1 tablespoon olive oil
- Cooking spray
- 1/3 cup chopped fresh cilantro
- 1/3 cup fresh lime juice
- 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
- 2 diced peeled avocados
Spicy Cilantro Slaw
By Reen
From Cooking Light
- 3 c. cabbage & carrot coleslaw mix
- 2 Tb chopped fresh cilantro
- 3 Tb canola mayonnaise
- 2 Tb fresh lime juice
- 1 1/2 tsp sugar
- 1-1 1/2 tsp finely chopped habanero or serrano pepper
Tah Dig (Persian Rice)
By Reen
Cooking Light September 2012
- 4 cups water
- 1 cup long-grain basmati rice
- 1/2 cup plain 2% reduced-fat Greek yogurt
- 1 teaspoon kosher salt
- 1/8 teaspoon crushed saffron threads
- 1 1/2 tablespoons unsalted butter
- 2 teaspoons canola oil