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Recipes
Citrus Stripe Cookies
By naqgal90
1) Line two baking sheets with parchment paper and set aside
- Dough
- 1 1/2 cups (24 tablespoons) unsalted butter, softened
- 1 cup confectioners' sugar, sifted
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups King Arthur Unbleached All-Purpose Flour
- gel paste food coloring
- to flavor the dough
- 2 tablespoons lemon juice powder, or other flavor of your choice
- 1/8 to 1/4 teaspoon lemon oil, or other flavor of your choice
- To flavor 1/3 of dough; add other flavors as desired.
Superfast Chicken Posole
By naqgal90
You'll probably use all the breast meat from one standard rotisserie chicken for this soup
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 garlic cloves, minced
- 1 (8-ounce) package prechopped onion and celery mix
- 4 canned tomatillos, drained and coarsely chopped
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 1 (15-ounce) can white hominy, rinsed and drained
- 2 cups chopped skinless, boneless rotisserie chicken breast
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 ripe peeled avocado, diced
- 4 radishes, thinly sliced
- Cilantro leaves (optional)
Roasted Apple Bread
By naqgal90
1) Preheat the oven to 425°F
- 2 to 2 1/2 cups chopped apple*
- 1 teaspoon ground cinnamon
- 2 tablespoons sugar
- 3 1/4 cups King Arthur Unbleached Bread Flour or King Arthur Unbleached All-Purpose Flour
- 1 cup King Arthur Premium Whole Wheat Flour or King Arthur White Whole Wheat Flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 3/4 cups cool water
- 1 cup coarsely chopped walnuts or pecans
- Leave the apples unpeeled, if you like. Choose apples that stay a bit firm when baked, like Granny Smith or Cortland.
Roasted Brussels Sprouts with Bacon, Apples and Onions
By naqgal90
Trim the root ends of the sprouts, remove dried outer leaves and cut each sprout in half
- 1 lb Brussels sprouts
- 6 slices bacon
- 1 T mustard seeds
- 1 medium onion, peeled, cut in crescents
- 1 tart crisp apple (I used a Granny Smith), peeled, cored, cut in crescents
- 3 T brown sugar
- 2 T balsamic vinegar
- 1/2 C dry white wine
- 1 T Dijon mustard
- olive oil
- salt, hot sauce to taste
Wonton Tacos
By naqgal90
This new starter is totally cute, amazingly delicious, and a calorie bargain, considering it has a fraction of the ...
- 8 small square wonton wrappers (often stocked near the tofu in the fridge section of the market)
- 4 oz. cooked skinless lean chicken breast, shredded
- 2 tbsp. BBQ sauce with about 45 calories per 2-tbsp. serving
- 3/4 cup dry coleslaw mix
- 2 tbsp. Newman's Own Lighten Up! Low Fat Sesame Ginger dressing (or another sesame ginger dressing with about 35 calories per 2-tbsp. serving)
- 2 tbsp. chopped cilantro
Grilled Stuffed Poblanos
By naqgal90
On a preheated grill roast your poblanos for about 10 minutes or until the skins begin to blister and char
- 4 poblanos, roasted, seeded, skins removed
- 2 tablespoons butter
- 1 small onion, diced or 1/2 large onion
- 1 small red bell pepper, diced
- 1/4 cup pepita seeds
- 1 small tomato, diced
- 1 cup Yellow Cooked Rice, recipe follows
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons freshly chopped cilantro leaves
- 1 cup shredded Monterey jack cheese
- 1/2 cup sour cream
Mummy Meatloaf
By naqgal90
Make your favorite meatloaf recipe and shape the loaf to resemble a mummy's body with crossed arms
- Meatloaf from your favorite recipe (ours used about 2 pounds of meat)
- American cheese
- Olive slices
Chicken Biscuit Stew
By naqgal90
In a large nonstick skillet, saute the carrots, onion and garlic in oil until tender
- For the Stew:
- 1 cup julienned carrots
- 1 cup thinly sliced onion
- 2 garlic cloves, minced
- 2 teaspoons olive oil or canola oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon all-purpose flour
- 1/4 cup water
- 3 tablespoons white wine or chicken broth
- 1 cup (8 ounces) fat-free plain yogurt
- 1 cup fresh or frozen peas
- 1/4 teaspoon each curry powder, salt, pepper, ground cumin and ginger
- For the Biscuits:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 1/2 teaspoons cold butter or stick margarine
- 1/2 cup fat-free plain yogurt
- 1 1/2 teaspoons dried parsley flakes
Corn Cups with Salsa Shrimp Salad
By naqgal90
1. To prepare cups, weigh or lightly spoon masa harina into dry measuring cups; level with a knife
- Cups:
- 2/3 cup masa harina (about 2 1/2 ounces)
- 1/4 teaspoon salt
- 1/4 teaspoon ancho or chipotle chile powder
- 6 tablespoons warm water
- 4 teaspoons butter, melted
- Cooking spray
- Salad:
- 1/2 cup chopped cooked shrimp (about 4 ounces)
- 1/4 cup fresh or frozen corn kernels, thawed
- 1/4 cup fresh salsa verde, drained
- 2 tablespoons finely chopped celery
- 1 tablespoon chopped green onions
- 2 tablespoons reduced-fat mayonnaise
Mushroom Polenta Canapes
By naqgal90
1. To prepare polenta, bring 4 1/2 cups water to a boil in a medium saucepan
- Polenta:
- 4 1/2 cups water
- 1 1/2 cups quick-cooking polenta
- 1 teaspoon salt
- Cooking spray
- 1 tablespoon butter, melted
- 1/2 cup (2 ounces) shredded Gruyere cheese
- Topping:
- 1 cup boiling water
- 1/2 ounce dried porcini mushrooms
- 1 tablespoon butter
- 1/3 cup thinly sliced shallots
- 1/8 teaspoon crushed red pepper
- 1 cup sliced shiitake mushroom caps (about 3 1/2 ounces)
- 1 cup sliced cremini mushrooms (about 3 1/2 ounces)
- 1 teaspoon dry vermouth or dry white wine
- 1/2 teaspoon minced fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) shaved Gruy� cheese