DenaK's profile page
Recipes
Cracker-Crust Mushroom Pizza
By DenaK
David Bonom, Cooking Light SEPTEMBER 2012
- 5 tablespoons warm water (100° to 110°)
- 1 teaspoon olive oil
- 1/4 teaspoon active dry yeast
- 3.5 ounces bread flour (about 3/4 cup)
- 3 tablespoons semolina flour
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon salt
- Cooking spray
- 1 tablespoon extra-virgin olive oil, divided
- 4 ounces sliced shiitake mushroom caps
- 1/4 teaspoon salt
- 2 teaspoons minced garlic
- 1/8 teaspoon crushed red pepper
- 1 tablespoon cornmeal
- 1/4 cup lower-sodium marinara sauce (such as McCutcheon's)
- 2 ounces shredded part-skim mozzarella cheese (about 1/2 cup)
- 2 tablespoons grated fresh Parmigiano-Reggiano cheese
Penne Puttanesca with Chicken
By DenaK
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
- 12 ounces penne rigate pasta
- 1 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces
- 1 2-ounce can anchovies, drained, oil reserved, chopped
- 6 garlic cloves, chopped
- 1 28-ounce can crushed tomatoes with added puree
- 1 cup pitted Kalamata olives, halved
- 1/4 cup drained capers
- 1/2 teaspoon dried crushed red pepper
- 1/3 cup chopped fresh parsley
Turkey Magiritsa
By DenaK
Jim Botsacos, Cooking Light NOVEMBER 2003
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon all-purpose flour
- 2 large eggs
- 7 cups fat-free, less-sodium chicken broth, divided
- 2 tablespoons olive oil
- 2 1/2 cups finely chopped onion
- Dash of salt
- 1 1/2 cups leftover cooked turkey, shredded (light and dark meat)
- 1 cup cooked short-grain rice
- 1 cup shredded romaine lettuce
- 1/2 cup sliced green onions
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
French Onion Soup
By DenaK
by The Bon Appétit Test Kitchen
- 2 medium onions, finely chopped
- 1 tablespoon unsalted butter
- 1 tablespoon Calvados, Applejack, or other brandy
- 4 cups low-salt beef stock
- Kosher salt and freshly ground black pepper
- 4 8 1/2"-thick slices baguette, cut to fit ramekins
- 1 cup grated Gruyère or raclette cheese
Lemon-and Prosciutto-Stuffed Pork Loin Roast with Broccolini
By DenaK
by Jill Silverman Hough
- 1 4-pound boneless pork loin roast, trimmed
- 12 thin prosciutto slices (about 6 ounces)
- 1 large lemon, very thinly sliced
- 1/2 cup panko (Japanese breadcrumbs)
- 1/4 cup chopped fresh chives
- 1 1/2 teaspoons coarse kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 1/2 pounds broccolini, trimmed
- 3 tablespoons olive oil
- 1 cup low-salt chicken broth
- 1 cup Pinot Grigio or other dry white wine
- 2 tablespoons (1/4 stick) butter
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 tablespoon fresh lemon juice
- Special equipment: Kitchen string
- Ingredient info: Panko is available in the asian foods section of most super markets.
orange and cinnamon biscotti
By DenaK
Preparation Preheat oven to 325° and butter 2 baking sheets
- Ingredients
- 1 cup sugar
- 1/2 cup butter
- 2 large eggs
- 2 teaspoons grated orange peel
- 1 teaspoon vanilla
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Chocolate Chip Mini Cheesecakes
By DenaK
Preheat oven to 350F. Line 8 cups of a muffin pan with paper liners
- Crust:
- Chocolate Chip Mini Cheesecakes
- 1 cup graham cracker crumbs
- 2 tbsp brown sugar
- small pinch salt
- 2 1/2 tbsp butter, melted
- Cheesecake:
- 8-oz cream cheese, softened
- 2 tbsp sour cream or greek-style yogurt
- 1/3 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chocolate chips
Stuffed Mushrooms With Spinach
By DenaK
Directions Heat oven to 375° F
- 24 medium mushrooms (about 1 1⁄2 pounds total)
- 2 tablespoons olive oil, plus more for the baking sheet
- 2 cloves garlic, finely chopped
- 1 5-ounce package baby spinach, chopped
- kosher salt and black pepper
- 3/4 cup panko bread crumbs
- 1/2 cup Gruyère, grated (2 ounces)
Cauliflower, Fontina and Blue Cheese Grilled Cheese {recipe} and the Best Overall Cheese for Grilled Cheese Sandwiches
By DenaK
Directions Heat 1 tablespoon olive oil and 1 tablespoon butter in a frying pan over medium low heat
- Ingredients
- 1 tablespoon softened butter
- 1 tablespoon olive oil
- 2 slices whole grain and seed bread
- 1/2 cup shredded Fontina cheese (Fontina is a semi-soft cheese – stick it in the freezer for about 15 minutes to make it easier to grate, then bring shredded Fontina to room temperature)
- roasted cauliflower, about 5 or 6 small florets (see recipe for Oven Roasted Cauliflower or Pan-Roasted Cauliflower)
- 1 tablespoon crumbled blue cheese
- fresh arugula
- salt and pepper to taste
Chicken-Udon Soup
By DenaK
David Bonom, Cooking Light JANUARY 2012
- 1 (3 1/2-ounce) package fresh shiitake mushrooms
- 4 cups Chicken Stock or fat-free, lower-sodium chicken broth
- 6 (1/4-inch) slices peeled fresh ginger
- 3 garlic cloves, crushed
- 1 green onion, cut into 2-inch pieces
- 1 star anise
- 6 ounces dried udon noodles (thick Japanese wheat noodles)
- 1 tablespoon canola oil
- 2 teaspoons minced peeled fresh ginger
- 1 garlic clove, minced
- 1/4 cup sake (rice wine) or sherry or dry white wine
- 2 cups shredded cooked chicken breast (about 8 ounces)
- 1 tablespoon lower-sodium soy sauce
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
- 1/4 cup diagonally cut green onions