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Recipes
Cooking Light Top 25 Beef Daube Provençal
By NorbergRhonda
Best Beef Recipe. This classic French braised beef, red wine, and vegetable stew is simple and delicious
- 2 teaspoons olive oil
- 12 garlic cloves, crushed
- 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup red wine
- 2 cups chopped carrot
- 1 1/2 cups chopped onion
- 1/2 cup less-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Dash of ground cloves
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bay leaf
- 3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)
- Chopped fresh thyme (optional)
Roasted Baby Beets and Blood Orange Salad with Blue Cheese
By NorbergRhonda
David Bonom, Cooking Light MAY 2013
- 12 multicolored baby beets
- 4 medium blood oranges
- 1 1/2 tablespoons balsamic vinegar
- 4 teaspoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 (5-ounce) package mixed baby greens
- 2 ounces blue cheese, crumbled (about 1/2 cup)
- 1/4 cup chopped walnuts, toasted
Manchego-Almond Brussels Sprouts
By NorbergRhonda
Preheat the oven to 450 degrees
- 2 pounds Brussels sprouts, halved lengthwise
- 3 tablespoons vegetable oil
- Salt and pepper
- 1/3 cup sliced almonds
- 1 lemon, zested, plus 1 tbsp. juice
- 1 ounce shaved Manchego
Pressure Cooker Risotto
By NorbergRhonda
INSTRUCTIONS In the pre-heated pressure cooker on medium heat add the oil, and onion
- 2 cups of Arborio Rice (can be substituted with "Short Grain White Pearl" rice)
- 4 cups (or 1L) of chicken or vegetable broth
- 1 onion, chopped
- 1 swig of white wine
- Extra Virgin Olive Oil
- 1 tablespoon parmesan cheese
- salt and pepper to taste
Lemon Yogurt Cake
By NorbergRhonda
Directions Watch how to make this recipe
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 1/3 cups sugar, divided
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- 1 cup confectioners' sugar
- 2 tablespoons freshly squeezed lemon juice
Cheddar and Potato Pierogies
By NorbergRhonda
Kate Parham, Cooking Light NOVEMBER 2013
- 1 (10-ounce) baking potato, peeled and quartered
- 2 ounces reduced-fat cheddar cheese, shredded (about 1/2 cup)
- 2 tablespoons unsalted butter, divided
- 3/4 teaspoon kosher salt, divided
- 9 ounces all-purpose flour (about 2 cups)
- 3/4 cup light sour cream, divided
- 2 large eggs, lightly beaten
- 1/2 teaspoon extra-virgin olive oil
- 3/4 cup diced red onion
- 2 teaspoons minced garlic
- 12 cups water
- 1/4 cup chopped fresh flat-leaf parsley
Righteous Raspberry Brownies
By NorbergRhonda
Preheat oven to 350 degrees F (175 degrees C)
- 1 teaspoon cocoa powder for dusting, or as needed
- 4 eggs
- 2 cups superfine sugar
- 1 cup margarine, softened
- 1 cup self-rising flour
- 1 cup chocolate chunks
- 3/4 cup cocoa powder
- 1 cup fresh raspberries
Mashed Potato Soufflé
By NorbergRhonda
Phoebe Wu, Cooking Light NOVEMBER 2013
- Baking spray with flour
- 1 1/4 cups 2% reduced-fat milk, divided
- 2 tablespoons all-purpose flour
- 2 2/3 cups water
- 2 2/3 cups instant potato flakes
- 1/4 cup plain fat-free Greek yogurt
- 2 tablespoons butter, melted
- 1 teaspoon baking powder
- 5/8 teaspoon salt
- 3 large eggs, lightly beaten
- 1 ounce pecorino Romano cheese, finely grated (about 1/4 cup)
Pressure Cooker Italian Chicken Soup
By NorbergRhonda
heat 1 teaspoon olive oil in a pressure cooker over medium heat
- 2 teaspoons olive oil
- 4 Italian turkey sausage links, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 cup pearl barley
- 1 cup green lentils
- 1 bone-in chicken breast half, skin removed
- 1/2 cup chopped fresh parsley
- 3 cups chicken stock
- 1 (15 ounce) can chickpeas (garbanzo beans), drained
- 1 (16 ounce) bag fresh spinach leaves, chopped
- 1 cup mild salsa
Cilantro Edamame Hummus
By NorbergRhonda
Place edamame into a large pot and cover with salted water
- 1 (12 ounce) package frozen shelled edamame (green soybeans)
- 2 cloves garlic
- 1/2 cup tahini
- 1/2 cup water
- 1/2 cup packed cilantro leaves
- 1/4 cup lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper