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Recipes
Green Chile Tamale Pie
By Reen
Cooking Light March 2011
- 1 cup masa harina
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon ground red pepper
- 1 cup boiling water
- 1 tablespoon olive oil
- 8 ounces ground sirloin
- 1 1/2 cups chopped onion
- 3 garlic cloves, minced
- 1 poblano chile, seeded and chopped
- 1/2 teaspoon freshly ground black pepper
- 8 ounces tomatillos (about 8 small), chopped
- 1 cup frozen baby lima beans
- 2 tablespoons butter, melted
- 1/2 teaspoon baking powder
- 1/4 cup (1 ounce) crumbled queso fresco
- 2 tablespoons chopped fresh cilantro
- 4 lime wedges
Yes You Can Mac and Cheese
By Reen
Bobby Deen
- 4 cups whole grain elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 2 cups skim milk
- 1 cup grated low fat cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 oz low fat cream cheese
- 1/2 tsp Worscestershire sauce
- 1/2 tsp dry mustard powder
- freshy gound black pepper to taste
Lemon-Almond Souffles
By Reen
1. Place a baking sheet in oven
- Cooking spray
- 1/2 cup plus 2 tablespoons granulated sugar, divided
- 2 large egg yolks
- 3/4 cup low-fat buttermilk
- 1 tablespoon grated lemon rind
- 1/3 cup fresh lemon juice
- 2 tablespoons butter, melted
- 1 13/100 ounces all-purpose flour (about 1/4 cup)
- 6 large egg whites
- 1/2 teaspoon cream of tartar
- 1/4 cup sliced almonds, lightly toasted
Summer Squash, Bacon, and Mozzarella Quiche
By Reen
Preheat oven temperature to 350°
- Crust (use store-bought/Pillsbury pre-made crust as short cut):
- Filling:
- 1 tablespoon extra-virgin olive oil
- 2 cups (1/8-inch-thick) slices yellow squash \
- 2 cups (1/8-inch-thick) slices zucchini
- 1/4 cup chopped shallots
- 1 tablespoon chopped fresh thyme
- 1 cup 2% reduced-fat milk
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 slices center-cut bacon, cooked and crumbled
- 3 large egg whites
- 3 large eggs
- 3/4 cup (3 ounces) shredded part-skim mozzarella
Creamy Spring Pasta
By Reen
Amount per serving 1 1/4 cups Calories: 408 Fat: 13
- 3 quarts water
- 2 ounces French bread baguette, torn into pieces
- 1 tablespoon butter
- 3 garlic cloves, minced and divided
- 1 1/2 cups (2-inch) diagonally cut asparagus
- 1 cup frozen green peas
- 6 ounces uncooked fettuccine
- 2 teaspoons olive oil
- 1/3 cup finely chopped sweet onion
- 1 tablespoon all-purpose flour
- 1/4 cup fat-free, lower-sodium chicken broth
- 1 cup 1% low-fat milk
- 3 ounces 1/3-less-fat cream cheese
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup packed)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh tarragon
Grilled Shrimp with Poblano Polenta with Red Pepper Sauce
By Reen
Red Pepper Sauce: Heat 1 Tbls
- Red Pepper – Agave Sauce:
- 1 Tbsp. olive oil
- 1/4 cup chopped red onion
- 3 Tbsp. agave nectar or honey (I used honey)
- 1 jar (12 – 13 oz.) roasted red peppers, drained
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1 Tbsp. tomato paste
- Smoked Paprika Shrimp:
- 1 lb. large shrimp, peeled and deveined
- 2 Tbsp. olive oil, divided
- 2 tsp. McCormick’s Gourmet Collection Smoked Paprika
- 1/2 tsp. McCormick Gourmet Collection Sicilian Sea Salt
- 1/2 tsp. coarse grind black pepper
- 2 green onions, thinly sliced for garnish
- Poblano Polenta:
- 1 quart (4 cups) milk
- 1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
- 1 cup polenta
- 2 tablespoons butter
- 1 cup shredded Manchego cheese
- 1 cup fresh or thawed frozen corn kernels
- 1/4 cup finely chopped roasted Poblano chile
Marinated Shrimp Salad
By Reen
Cooking Light July '11 Nutritional Information Serving size 1 1/2 cup Amount per serving Calories: 289 Fat: 12
- 3 pounds large shrimp, unpeeled
- 3 quarts water
- 1 cup (3-inch) julienne-cut yellow bell pepper
- 1 cup thinly sliced fennel bulb
- 2/3 cup thinly sliced shallots
- 3 garlic cloves, thinly sliced
- 1 teaspoon grated lemon rind
- 1/2 cup fresh lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon sugar
- 1/2 teaspoon crushed red pepper
- 1/3 cup extra-virgin olive oil
- 4 bay leaves
Caramel Monkey Bread from Taste of Home
By Reen
In a large mixer bowl, dissolve yeast in warm water
- Bread:
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup water (110° to 115°)
- 1-1/4 cups warm milk (110° to 115°)
- 1/3 cup butter, melted
- 1/4 cup sugar
- 2 eggs
- 1 teaspoon salt
- 5 cups all-purpose flour
- Caramel:
- 2/3 cup packed brown sugar
- 1/4 cup butter, cubed
- 1/4 cup heavy whipping cream
- Assembly:
- 3/4 cup chopped pecans
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
Hot Cross Buns-Cooking Light
By Reen
Amount per serving 1 roll Calories: 179 Fat: 2
- Rolls:
- 1/2 cup golden raisins
- 1/2 cup dried currants
- 1/4 cup warm orange juice (120° to 130°)
- 19 ounces all-purpose flour (about 4 1/4 cups), divided
- 4 1/2 ounces whole-grain pastry flour (about 1 cup)
- 1 teaspoon salt
- 1 teaspoon grated lemon rind
- 1 teaspoon grated orange rind
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated whole nutmeg
- 1 package quick-rise yeast (about 2 1/4 teaspoons)
- 1 cup warm fat-free milk (120° to 130°)
- 1/4 cup honey
- 1/4 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- Cooking spray
- 1 tablespoon water
- 1 large egg white
- Glaze:
- 1 cup powdered sugar
- 1 tablespoon 2% reduced-fat milk
- 1 teaspoon fresh lemon juice
Rösti Casserole with Baked Eggs
By Reen
Cooking Light
- 1 1/4 cups fat-free Greek-style yogurt
- 2 tablespoons all-purpose flour
- 1 1/2 cups grated peeled turnip (about 8 ounces, 2 small)
- 1 1/4 cups (5 ounces) shredded Gruyère cheese
- 1/3 cup butter, melted
- 1/4 cup chopped fresh chives
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated whole nutmeg
- 1 (30-ounce) package frozen shredded hash brown potatoes, thawed (such as Ore-Ida)
- Cooking spray
- 8 large eggs
- Chopped fresh chives (optional)
- Freshly ground black pepper (optional)