Naqgal90's profile page
Recipes
Smoky Tex-Mex Chili > Cooking Club of America
By naqgal90
1. Place beef in large bowl; sprinkle with 2 tablespoons of the chili powder, salt and pepper
- 4 lb. boneless beef chuck, cut into 1-inch pieces
- 4 tablespoons chili powder, divided
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 8 oz. bacon, chopped
- 4 cups chopped onions
- 1/4 cup chopped garlic
- 2 Anaheim or poblano chiles, roasted, chopped*
- 2 jalapeño chiles, veins and seeds removed, finely chopped
- 1 (28-oz.) can diced tomatoes
- 1 (12-oz.) bottle beer or nonalcoholic beer
- 1 1/2 cups reduced-sodium chicken or beef broth
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons molasses
- 2 tablespoons masa harina or instant grits**
- 3 tablespoons cider vinegar
Baked Pasta with Butternut Squash and Ricotta
By naqgal90
Preheat oven to 375ºF. Coat a baking sheet with cooking spray
- 2 spray(s) cooking spray
- 20 oz butternut squash, fresh, peeled and cubed*
- 1/8 tsp table salt, for cooking pasta
- 12 oz uncooked whole-wheat pasta, penne
- 1 1/4 cup(s) fat-free skim milk
- 2 Tbsp white all-purpose flour
- 2 tsp minced garlic
- 1/2 tsp table salt
- 1/4 tsp black pepper, freshly ground, or to taste
- 1 Tbsp thyme, fresh, chopped, divided
- 1/2 cup(s) part-skim ricotta cheese
- 1/3 cup(s) grated Parmesan cheese, Parmigiano-Reggiano recommended
- 1/4 cup(s) chopped walnuts, toasted
Vegetable-Barley Casserole
By naqgal90
Preheat oven to 350ºF. Heat oil in very large nonstick skillet over medium heat
- 2 tsp canola oil
- 1 small onion(s), chopped
- 1 large garlic clove(s), minced
- 2 cup(s) frozen corn kernels, thawed and drained
- 3 cup(s) Swiss chard, thick stems removed, coarsely chopped
- 14 1/2 oz canned diced tomatoes, with chilies, well-drained
- 2 cup(s) cooked barley, quick-cooking recommended
- 1/4 tsp ground cumin
- 1/4 tsp dried oregano, crushed
- 1/2 tsp table salt
- 1/4 tsp black pepper, freshly ground
- 2 spray(s) cooking spray
- 1/2 cup(s) low-fat shredded cheddar cheese, sharp-variety recommended
Savory Christmas Cheese Bread
By naqgal90
Red, green and gold: the colors of Christmas
- 3 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 cup fresh-grated Parmesan cheese
- 1 cup shredded sharp cheddar, mozzarella, or the cheese of your choice
- 4 tablespoons softened butter
- 4 large eggs
- 1/2 cup whole milk or half & half
- 3 large garlic cloves, crushed, optional
- 1/2 cup finely chopped scallion tops or chives, lightly packed; or green bell peppers
- 1/2 cup finely chopped sun-dried tomatoes, lightly packed; or diced red bell peppers, or diced pimientos
Homemade Cranberry Sauce
By naqgal90
Wash bag of cranberries under cool water, then dump into a medium saucepan
- 1 bag (12 Oz. Bag) Cranberries
- 1 cup Cranberry Juice (or Orange, Apple Or Any Ot¬her Juice Combination)
- 1 cup Pure Maple Syrup (not Pancake Syrup!)
- 3 Tablespoons Juice (you Could Also Do Orange Zest, Lemon Zest, Lemon Juice – Anything Citrusy)
Veggie-Loaded Tangy Tuna Salad
By naqgal90
PER SERVING (half of recipe, about 3/4 cup): 153 calories, 2
- One 6-oz. can tuna packed in water, drained & flaked
- 1/2 cup finely chopped sweet bell peppers (red, orange, yellow, or any combination)
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped celery
- 1/3 cup fat-free mayonnaise
- 2 tsp. honey mustard
- 1 tsp. sweet relish
- dash salt
- dash pepper
- Optional: additional salt and pepper
Homemade Hot Giardiniera
By naqgal90
Combine 2 cups water and the salt in a glass or non-reactive bowl
- 1/4 cup table salt
- 1 cup small-diced carrots
- 1 cup tiny cauliflower florets
- 4 to 8 serrano peppers, sliced (depending on heat level desired)
- 2 cloves garlic, minced
- 1 stalk celery, diced small
- 1 red bell pepper, diced small
- 2 cups canola oil
- 1 tablespoon dried oregano
- 1/2 teaspoon freshly ground black pepper
Greek Vinaigrette Salad Dressing
By naqgal90
Fresh herbs and lemon juice give this dressing a bright, tangy note
- 1/4 cup(s) white wine, dry-variety
- 1/4 cup(s) fresh lemon juice
- 1 medium shallot(s), minced, or more to taste
- 2 tsp sugar
- 1 tsp Dijon mustard
- 2 Tbsp olive oil, extra-virgin
- 1 Tbsp dill, fresh, chopped
- 2 tsp fresh oregano, chopped
- 1 tsp parsley, fresh, chopped
- 1 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
Christmas Queso
By naqgal90
Add the cheese to a saucepan and melt over medium heat
- 2 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut in 1/2-inch cubes
- 2 cans diced tomatoes and green chiles, such as Rotel
- 1 jar diced pimientos
- 2 jalapenos, seeded and chopped finely
- Tortilla chips, for serving
Veggie Italiano Quesadilla
By naqgal90
Place beans in a blender or food processor with 1 tbsp
- 1/3 cup canned cannellini (white kidney) beans, drained and rinsed
- 1/4 tsp. Italian seasoning
- 1 La Tortilla Factory Smart & Delicious Low Carb/High Fiber Large Tortilla
- 1 wedge The Laughing Cow Light Mozzarella, Sun-Dried Tomato & Basil cheese
- 1/4 cup sliced zucchini
- 1/4 cup sliced red bell pepper
- 1/4 cup chopped onion
- 1 piece The Laughing Cow Mini Babybel Light cheese, chopped
- Optional toppings: low-fat marinara sauce, fat-free sour cream