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Recipes
Triple Chocolate Ice Cream Pie
By DenaK
This pie features a chocolate crust, chocolate ice cream, and chocolate sauce, with a few scoops of coffee and vani...
- 6 ounces (about 30) chocolate wafer cookies
- 5 tablespoons unsalted butter, melted; more for greasing the pan
- 2 pints chocolate ice cream, slightly softened
- Quick Hot Fudge Sauce, at room temperature
- 1 pint coffee ice cream, slightly softened
- 1 pint vanilla ice cream, slightly softened
Argentinean Pork
By DenaK
Joanne Weir, Cooking Light SEPTEMBER 2011
- 6 tablespoons olive oil, divided
- 1 cup fresh parsley leaves, divided
- 2/3 cup fresh cilantro leaves, divided
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper
- 1 (1-pound) pork tenderloin, trimmed
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- Cooking spray
- 1 tablespoon fresh oregano leaves
- 1 tablespoon fresh lemon juice
- 1 tablespoon sherry vinegar
- 2 garlic cloves, chopped
- 1 shallot, chopped
Mushroom and Provolone Patty Melts
By DenaK
Cooking Light OCTOBER 2010
- 1 pound 93% lean ground beef
- Cooking spray
- 1 tablespoon olive oil, divided
- 1/4 cup thinly sliced onion, divided
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 (8-ounce) package presliced cremini mushrooms
- 1 1/2 teaspoons all-purpose flour
- 1/4 cup dark lager beer
- 8 (1.1-ounce) slices rye bread
- 4 (0.67-ounce) slices reduced-fat provolone cheese
Coconut Chicken Soup With Chilies and Lime
By DenaK
Directions Heat the oil in a large pot over medium heat
- 2 tablespoons canola oil
- 1 medium onion, sliced
- 2 tablespoons chopped fresh ginger
- 1 Thai or serrano chili, halved
- 1 3-inch piece lemongrass, smashed (optional)
- kosher salt
- 6 cups low-sodium chicken broth
- 3/4 pound boneless, skinless chicken breasts
- 1 14-ounce can coconut milk
- 1 medium head bok choy, chopped (about 4 cups)
- cilantro and lime wedges, for serving
Flaky Mushroom and Gruyère Tarts
By DenaK
Directions Heat oven to 400° F
- 1 sheet puff pastry (half a 17.3-ounce package), thawed
- 4 tablespoons olive oil
- 10 ounces assorted mushrooms (such as button, cremini, shiitake, and oyster), sliced
- 1 shallot, sliced
- kosher salt and black pepper
- 1/4 cup dry white wine
- 4 ounces Gruyère or sharp white Cheddar, grated (1 cup)
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- 4 ounces mixed greens (6 cups)
- 2 radishes, thinly sliced
- 1 tablespoon chopped fresh chives
Spicy Coconut Shrimp Soup
By DenaK
David Bonom, Cooking Light MARCH 2008
- 3 1/2 cups fat-free, less-sodium chicken broth
- 1 cup sliced mushrooms
- 1/4 cup finely chopped red bell pepper
- 1 tablespoon light brown sugar
- 1 tablespoon fish sauce
- 1/2 teaspoon grated peeled fresh ginger
- 1/4 teaspoon red curry paste
- 1 cup light coconut milk
- 1 pound large shrimp, peeled and deveined
- 1/4 cup thinly sliced green onions
- 2 tablespoons thinly sliced fresh basil
- 2 tablespoons fresh lime juice
Portuguese Kale-and-Potato Chowder
By DenaK
Cooking Light MARCH 1998
- 1 cup sliced turkey/ or lite kielbasa (about 6 ounces)
- 2 tablespoons olive oil
- 2 cups chopped onion
- 2 garlic cloves, crushed
- 8 cups 1% low-fat milk
- 2 pounds cubed peeled baking potato
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 5 cups thinly sliced kale or turnip greens (about 3/4 pound)
Mediterranean Lamb Shanks with Creamy Polenta
By DenaK
Preheat oven to 350°F. Sprinkle lamb with salt and pepper
- 6 medium lamb shanks (about 4 1/2 pounds total)
- 3 tablespoons olive oil
- 1 large onion, cut into 1/2-inch pieces
- 3 large carrots, cut into 1/2-inch pieces
- 4 celery stalks, cut into 1/2-inch pieces
- 6 large garlic cloves, chopped
- 1 28-ounce can diced tomatoes in juice
- 2 1/4 cups low-salt chicken broth
- 3 large fresh rosemary sprigs
- 3 large fresh thyme sprigs plus 2 teaspoons minced thyme
- 1 tablespoon whole black peppercorns
- 8 cups water
- 2 teaspoons salt
- 2 cups polenta or yellow cornmeal
- 1/4 cup (1/2 stick) butter
Caesar Salad with Lemon Pepper Shrimp
By DenaK
Make the croutons: Preheat the oven to 325°F
- Eight 1/2-inch-thick slices French bread or other crusty bread (about 2 oz.)
- 1 tsp. olive oil or olive oil spray
- 1 clove garlic, peeled
- 1/4 tsp. salt
- 1 lb. large shrimp, peeled and deveined
- 2 tsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. coarsely ground black pepper
- 1/2 tsp. finely grated lemon zest
- 3 Tbs. fresh lemon juice
- 1/4 cup pasteurized egg substitute
- 1 clove garlic, minced (about 1 tsp.)
- 1-1/2 tsp. anchovy paste
- 1/2 tsp. Dijon mustard
- 1/4 tsp. Worcestershire sauce
- 2 Tbs. fresh lemon juice
- 2 Tbs. olive oil
- 1/4 cup freshly grated Parmesan cheese
- 8 cups coarsly torn romaine lettuce
- Salt and freshly ground pepper to taste
Herb & Parmigiano Crusted Tilapia with Quick Tomato Sauce
By DenaK
This recipe for Herb & Parmigiano Crusted Tilapia with Quick Tomato Sauce can be an easy weeknight dinner but is fa...
- 2 large cloves garlic, minced, about 1 tablespoon
- 6 tablespoons extra virgin olive oil
- 1 (14.5 ounce) can diced tomatoes
- Pinch granulated sugar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3/4 cup fresh breadcrumbs
- 3/4 cup Parmigiano-Reggiano, finely grated
- 1/2 cup mixed fresh herbs, such as thyme, parsley, chives, or oregano, chopped
- Four (6 ounce) skinless tilapia fillets
- 1 large egg