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Recipes
Wild Rice with Mushrooms
By jeknudson
Prepare rice mix according to package directions
- 2 (6-oz.) packages long-grain and wild rice mix
- 3 tablespoons butter
- 1 large sweet onion, diced
- 12 ounces assorted fresh mushrooms sliced
- 1/4 teaspoon salt
- 1/2 cup Marsala
- 1/2 cup chopped fresh flat-leaf parsley
Golden Chicken with Cilantro-Cashew Pesto and Coconut Rice
By jeknudson
1. Preheat oven to 425°. Line a large jelly-roll pan with foil
- 1/2 cup plain 2% reduced-fat Greek yogurt
- 1/4 cup plus 2 teaspoons fresh lime juice, divided
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon curry powder
- 2 teaspoons brown sugar
- 1 1/2 teaspoons garlic powder
- 4 chicken leg quarters, skinned (about 1 1/2 pounds)
- Cooking spray
- 3/4 teaspoon kosher salt, divided
- 1/4 cup chopped fresh cilantro
- 3 tablespoons dry-roasted, unsalted cashews, finely chopped
- 2 tablespoons chopped fresh mint
- 1/2 teaspoon honey
- 1/4 teaspoon grated lime rind
- 3 teaspoons finely minced garlic, divided
- 1 green onion, finely chopped
- 1 cup unsalted chicken stock
- 3/4 cup uncooked brown basmati rice
- 3/4 cup light coconut milk
Cran-Nut Barley Salad
By jeknudson
In bowl, whisk oil, juices and zests
- 3 tablespoons olive oil
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon orange zest
- 1/2 tablespoon lemon zest
- 2 cups cooked barley
- 2 cups parsley leaves
- 1 cup walnuts, toasted and chopped
- 1/3 cup dried cranberries, chopped
- 4 large scallions, thinly sliced
Party Bean Dip with Baked Tortilla Chips
By jeknudson
Nutritional Information: Calories:162 (31% from fat), Fat: 5
- 6 (8-inch) flour tortillas
- Cooking spray
- 1/2 teaspoon paprika
- 2 teaspoons fresh lime juice
- 1/2 teaspoon ground cumin
- 1 (16-ounce) can organic refried beans (such as Amy's or Eden Organic)
- 1 cup organic bottled salsa (such as Muir Glen)
- 2/3 cup frozen whole-kernel corn, thawed
- 1/4 cup chopped green onions
- 2 tablespoons chopped black olives
- 3/4 cup (3 ounces) preshredded 4-cheese Mexican blend cheese
- 3/4 cup (6 ounces) light sour cream
- 2 tablespoons chopped fresh cilantro
Two-Cheese Penne with Chicken and Spinach
By jeknudson
1. Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked quick-cooking penne (such as Ronzoni)
- Cooking spray
- 12 ounces skinless, boneless chicken cutlets
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 7 ounces fresh spinach
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 2 ounces fresh pecorino Romano cheese, shredded (about 1/2 cup)
- 2 ounces 1/3-less-fat cream cheese (about 1/4 cup)
Pan-Seared Tilapia with Sweet Pea Puree
By jeknudson
1. Combine peas, 2 tablespoons stock, ricotta, mint, 3/8 teaspoon salt, and garlic in a food processor; process unt...
- 8 ounces frozen green peas, thawed
- 3/4 cup unsalted chicken stock, divided
- 1 tablespoon ricotta cheese
- 1 tablespoon chopped fresh mint
- 7/8 teaspoon kosher salt, divided
- 2 garlic cloves
- 4 (6-ounce) tilapia fillets
- 3/4 teaspoon black pepper
- 1 tablespoon olive oil, divided
- 2 tablespoons thinly sliced shallots
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 2 teaspoons unsalted butter
Pan-Seared Chicken with Pecan-Scallion Gremolata
By jeknudson
The lemony, nutty gremolata is addictive
- 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper, divided
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 cup pecan halves, toasted
- 1 1/2 tablespoons fresh lemon juice
- 4 chopped green onions, green and light green parts only
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
Apricot-Blackberry Puff Pastry Tart
By jeknudson
1. Preheat oven to 425 degrees
- 1 sheet frozen puff pastry (one 14 ounce package), preferably Dufour (dufourpastrykitchens.com), thawed
- All-purpose flour, for surface
- 3/4 cup ground toasted walnuts
- 3 tablespoons light-brown sugar
- 2 tablespoons cornstarch
- Salt
- 1 large egg, beaten for egg wash
- 4 apricots, pitted and each cut into 8 wedges
- 12 ounces fresh blackberries (about 2 to 3 cups)
- 1/4 cup granulated sugar
Garlicky Beef-and-Bean Stir-Fry
By jeknudson
Combine first 5 ingredients
- 4 tablespoons sugar
- 6 tablespoons soy sauce
- 3 tablespoons fresh lime juice
- 1 teaspoon dried crushed red pepper
- 8 teaspoons minced garlic
- 4 tablespoons peanut oil, divided
- 1 (10-oz.) sirloin steak, thinly sliced across the grain
- 1 pound fresh green beans, cut into 2-inch pieces
- 2 red bell peppers, cut into 1/4- to 1/2-inch-wide strips
- 2 teaspoons cornstarch
- 3 cups hot cooked rice
Chicken Cutlets with Tarragon-Mushroom Sauce
By jeknudson
Deb Wise, Cooking Light APRIL 2013
- 2 cups unsalted chicken stock
- 1/2 carrot, cut into 1-inch pieces
- 1/2 celery stalk, cut into 1-inch pieces
- 1/4 onion, halved
- 1 bay leaf
- 1 garlic clove, crushed
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil, divided
- 2 teaspoons butter, divided
- 1 cup quartered mushrooms
- 1/2 cup frozen pearl onions
- 1 tablespoon water
- 2 1/2 teaspoons cornstarch
- 1 tablespoon chopped fresh tarragon
- Quinoa with Toasted Pine Nuts
- Snap Pea and Radish Sauté