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Recipes
Mushroom Lovers Polenta-Topped Shepherd's Pie
By naqgal90
Place dried porcini in a small pot and cover with stock
- For the Mushroom Filling:
- A fat handful of dried porcini mushrooms
- 2 cups chicken or vegetable stock
- 1/4 cup olive oil
- 8 large portobello mushroom caps, wiped, stemmed, gills lightly scraped and chopped into 3/4-inch dice
- 2 carrots, chopped
- 2 ribs celery from heart with leafy tops, chopped
- 1 large onion, chopped
- 2 large shallots, chopped
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme, chopped
- 1 bay leaf
- Salt and pepper
- 2 tablespoons tomato paste
- 3/4 cup marsala or white wine
- 1 cup whole milk
- For the Polenta:
- 2 cups chicken or vegetable stock
- 1 cup whole milk
- 1 cup quick-cooking polenta
- 2 tablespoons butter
- Salt and pepper
- Freshly grated nutmeg, to taste
- 1 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
Swamp Creatures
By naqgal90
Mix up a batch of macaroni and cheese, then spoon it into greased muffin cups and bake until firm, about 25 minutes
- Macaroni and cheese
- Sautéed spinach
- Olive slices
Beautiful Burger Buns
By naqgal90
1) Mix and knead all of the dough ingredientsby hand, mixer, or bread machineto make a soft, smooth dough
- 3/4 to 1 cup lukewarm water
- 2 tablespoons butter
- 1 large egg
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 1 tablespoon instant yeast
Mandarin Orange Muffins
By naqgal90
Preheat oven to 350 F. Place muffin papers in muffin tins or spray tins with vegetable oil
- Topping:
- 1 (11 ounce) can mandarin oranges
- 1-1/2 cups all-purpose flour
- 1-3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 cup sugar
- 1/3 cup shortening
- 1 egg, slightly beaten
- 1/3 cup milk
- .
- 1/4 cup melted butter
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
Key Lime Sparkler Cookies
By naqgal90
In a medium-sized bowl, beat together the butter, sugar, salt, and baking powder till well blended
- Cookies
- 3/4 cup (1 1/2 sticks) unsalted butter
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons Key Lime Juice
- 1/8 teaspoon lime oil
- 1/8 teaspoon sour salt (citric acid)* OR 1/2 teaspoon Tart & Sour Flavor
- 1 large egg 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- Coating
- 1/8 teaspoon sour salt (citric acid*)
- 1 cup glazing sugar or confectioners' sugar
- 2 tablespoons white edible glitter (optional)
- Sour salt (citric acid) is what gives the cookies their sour bite—if you want less tang, use just a pinch.
Cup o' Chocolate-Coconut Bread Pudding
By naqgal90
Combine cocoa mix and salt in a glass
- One 25-calorie packet diet hot cocoa mix (like Swiss Miss Diet)
- Dash salt
- 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
- 1/4 tsp. coconut extract
- 2 slices light white bread
- 1 tsp. mini semi-sweet chocolate chips
- 10 mini marshmallows
Scoopable Chinese Chicken Salad
By naqgal90
PER SERVING (1/5th of recipe, 1 1/2 cups): 195 calories, 3g fat, 595mg sodium, 21g carbs, 4
- Scoopable Chinese Chicken Salad
- One 16-oz. package (about 5 1/2 cups) dry broccoli cole slaw
- One 8-oz. can (about 1 cup) sliced water chestnuts, drained
- 1 cup canned mandarin orange segments packed in juice (or light syrup), drained and chopped
- 1 cup chopped scallions
- 12 oz. cooked and chopped skinless lean chicken breast
- 3/4 cup low-fat sesame ginger dressing (like Newman's Own Lighten Up!)
Chicken Orzo Soup
By naqgal90
1.) In 3-quart saucepan, heat broth and chicken to boiling; reduce heat
- 1 carton (32 oz) chicken broth (4 cups)
- 1 lb boneless skinless chicken thighs
- 1 28 oz. can whole peeled tomatoes, crushed
- 1 tablespoon olive oil
- 1 medium onion, chopped (1/2 cup)
- 1/2 cup sliced carrots
- 1/2 cup chopped celery
- 3/4 cup uncooked orzo or rosamarina pasta (4 1/2 oz)
- 2 cups water
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Linguine with Jalapeño Pesto
By naqgal90
Make the jalapeño pesto: Place the jalapeños, serranos, onions, almonds and olive oil in a food processor and pro...
- For the Jalapeño Pesto:
- 6 fresh jalapeño peppers, cored and seeded
- 5 fresh Serrano chiles, cored and seeded
- 1/2 medium red onion, chopped into 1/4-inch dice
- 1/2 cup sliced blanched almonds
- 1 cup extra virgin olive oil
- Salt
- 1/4 cup extra virgin olive oil
- 6 garlic cloves, thinly sliced
- 1 1/2 pounds linguine or trenette pasta
- 1/2 cup fresh breadcrumbs, toasted
SW BBQ Chicken Quesadilla
By naqgal90
In a small bowl, mix BBQ sauce with cheese wedge until blended
- 1 tbsp. BBQ sauce with 45 calories or less per 2-tbsp. serving
- 1 wedge The Laughing Cow Light Creamy Swiss cheese
- 1 La Tortilla Factory Smart & Delicious Low Carb High Fiber Large Tortilla, or HG Alternative
- 2 oz. cooked and shredded (or finely chopped) skinless chicken breast
- 1 tbsp. canned black beans, drained and rinsed
- 1 tbsp. frozen corn kernels, thawed
- 2 tbsp. shredded reduced-fat Mexican-blend cheese
- 1 tbsp. chopped scallions
- Optional dips: salsa, fat-free ranch dressing, additional BBQ sauce