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Recipes
Dark-Chocolate Soufflé Cake
By Lv2Cook
Preheat oven to 300º. Coat bottom of a 9-inch springform pan with cooking spray
- Cooking spray
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 3/4 cup water
- 1 tablespoon instant espresso
- OR
- 2 tablespoons instant coffee granules
- 2/3 cup Dutch process or unsweetened cocoa
- 1/4 teaspoon salt
- 2 ounces semisweet chocolate chopped
- 2 ounces unsweetened chocolate chopped
- 2 tablespoons Kahlúa (coffee-flavored liqueur)
- 3 large egg yolks
- 1/3 cup sifted cake flour (such as Swan's Down)
- 6 large egg whites (at room temperature)
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
- 1 tablespoon powdered sugar
- 1/4 cup raspberries (optional)
- Chocolate curls (optional)
Raspberry-Buttermilk Sherbet
By Lv2Cook
Place raspberries in a food processor; process until smooth
- 1 (14-ounce) bag frozen unsweetened raspberries thawed
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup 2% reduced-fat milk
- 1 cup low-fat buttermilk
Caramel-Pineapple Upside-Down Cake
By Lv2Cook
Preheat oven to 350º. Drain pineapple in a colander over a bowl, reserving 1 cup juice
- 1 (20-ounce) can pineapple tidbits in juice undrained
- Cooking spray
- 1/4 cup fat-free milk
- 1 tablespoon stick margarine or butter
- 30 small soft caramel candies
- 1 cup canned mashed sweet potatoes or yams
- 1/4 cup vegetable oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large egg whites
- 1 large egg
- 1 (18.25-ounce) package light yellow cake mix
Power Biscotti
By Lv2Cook
Preheat oven to 325º. Lightly spoon flour into dry measuring cups; level with a knife
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chunky peanut butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 large egg whites
- Cooking spray
Rosemary Chicken with Two-Corn Polenta
By Lv2Cook
Place cornmeal and 1/4 teaspoon salt in a large saucepan
- 1/2 cup yellow cornmeal
- 1/2 teaspoon salt divided
- 2 cups water
- 1/2 cup fresh corn kernels (about 1 ear) or frozen whole-kernel corn thawed
- 4 (4-ounce) skinned, boned chicken breast halves
- 1 tablespoon chopped fresh rosemary
- 1/8 teaspoon pepper
- 4 teaspoons extra-virgin olive oil divided
- Rosemary sprigs (optional)
Skillet-Roasted Lemon Chicken with Potatoes
By Lv2Cook
Preheat oven to 450º Coat a 10-inch cast-iron skillet with 1 teaspoon oil
- 3 teaspoons extra-virgin olive oil divided
- 1 large lemon sliced
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt divided
- 1/4 teaspoon pepper divided
- 4 garlic cloves minced
- 8 (3-ounce) skinned, boned chicken thighs
- 1 teaspoon chopped fresh rosemary
- OR
- 1/4 teaspoon dried rosemary
- 10 cherry tomatoes
- 10 kalamata olives
- 8 small red potatoes quartered (about 1 pound)
- 2 garlic cloves minced
- Rosemary sprig (optional)
Melon-and-Raspberry Compote
By Lv2Cook
Combine first 5 ingredients in a medium bowl, and toss gently
- 3 cups cubed peeled cantaloupe
- 1 1/2 cups fresh raspberries
- 1/2 cup apple juice
- 3 tablespoons fresh lime juice
- 3 tablespoons honey
- Lime slices (optional)
Sweet Carrot Salad
By Lv2Cook
Combine carrot and garlic in a large saucepan
- 5 cups carrot slices (1/2-inch-thick)
- 2 garlic cloves halved
- 2/3 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
Pan-Roasted Corn-and-Cumin Corn Bread
By Lv2Cook
Preheat oven to 400º. Place an 8-inch cast-iron skillet or ovenproof heavy skillet coated with cooking spray over...
- Cooking spray
- 1 cup frozen whole-kernel corn thawed
- 1 teaspoon ground cumin
- 2 tablespoons vegetable oil divided
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup low-fat buttermilk
- 1 large egg
Curried Vegetables
By Lv2Cook
Layer carrot, potato, cauliflower, and green beans in a vegetable steamer over boiling water
- 1 cup diagonally sliced carrot
- 1 1/4 cups cubed peeled baking potato (about 1/2 pound)
- 2 cups cauliflower florets
- 2 cups diagonally sliced (1-inch) green beans
- 1 1/2 teaspoons vegetable oil
- 1/2 cup coarsely chopped onion
- 1 tablespoon grated peeled fresh ginger
- 1 garlic clove minced
- 1 tablespoon curry powder
- 1/2 cup no-salt-added chicken broth
- 1 cup plain low-fat yogurt
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 6 cups hot cooked rice
- 1/4 cup chopped unsalted cashews
- 1/4 cup coarsely chopped fresh cilantro