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Recipes
Dried Apricot-Chutney
By Lv2Cook
Combine 1/2 cup water, apricot, and next 6 ingredients (apricot through red pepper) in a medium saucepan, and stir ...
- 1 cup water divided
- 1 cup coarsely chopped dried apricot
- 1 cup coarsely chopped onion
- 1/3 cup cider vinegar
- 1/3 cup raisins
- 1 1/4 teaspoons pumpkin-pie spice
- 1 teaspoon dry mustard
- 1/8 teaspoon crushed red pepper
- 1 cup peeled, coarsely chopped Golden Delicious apple
Potato-Portobello Salad
By Lv2Cook
Place potato in a saucepan, and cover with water; bring to a boil
- 5 cups (1/4-inch-thick) sliced red potato (about 2 1/4 pounds)
- 1/2 cup sliced green onions
- 1/4 cup chopped fresh parsley
- 3 tablespoons lemon juice
- 2 tablespoons capers
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon black pepper
- 8 garlic cloves minced
- 2 portobello mushroom caps thinly sliced
Blueberry-Beaujolais Ice
By Lv2Cook
Combine the wine and sugar in a medium saucepan
- 2 cups Beaujolais or other fruity red wine
- 1 cup sugar
- 2 1/2 cups blueberries
Plum Ice Cream with Plum-Cognac Sauce
By Lv2Cook
Combine the plums and sugar in a medium saucepan; cook over medium heat 5 minutes or until plums are tender and sug...
- 3 cups diced ripe red or purple-skinned plums (about 6 plums)
- 3/4 cup sugar
- 2 1/2 cups 2% reduced-fat milk
- 2 tablespoons cognac or apple juice
- 1/4 cup slivered almonds toasted
Roasted Sweet Potato Wedges
By Lv2Cook
Preheat oven to 425º. Cut sweet potatoes in half lengthwise; cut each half lengthwise into 6 wedges
- 2 (8-ounce) peeled sweet potatoes
- 1 teaspoon olive oil
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 1/8 teaspoon pepper
Shrimp Jambalaya
By Lv2Cook
Heat oil in a medium saucepan over medium heat
- 1 teaspoon olive oil
- 2 ounces turkey kielbasa halved lengthwise and sliced (about 1/2 cup)
- 1/2 cup minced onion
- 1/2 cup diced green bell pepper
- 1/2 cup uncooked long-grain rice
- 1/8 teaspoon salt
- 1/8 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 1 cup water
- 1 (10 1/2-ounce) can low-salt chicken broth
- 1 (14.5-ounce) can diced tomatoes undrained
- 1/2 pound medium shrimp peeled
- 1/8 teaspoon hot sauce
- 1 tablespoon chopped fresh parsley
Marinated Tomato-Basil Salad
By Lv2Cook
Arrange tomato slices and onion in a 13 × 9-inch dish
- 32 slices (1/2-inch-thick) red tomato (about 8 tomatoes or 4 1/4 pounds)
- 1 cup thinly sliced red onion separated into rings
- 1/2 cup chopped fresh basil
- 1/2 cup rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
Strawberry-Amaretti Bombe
By Lv2Cook
Press sorbet into bottom and up sides of a chilled 5-cup salad mold or bowl
- 2 cups strawberry sorbet
- 3 cups vanilla low-fat ice cream softened
- 1/2 cup amaretti cookie crumbs (about 8 cookies)
- OR
- 1/2 cup reduced-fat vanilla wafer crumbs
- 2 tablespoons amaretto (almond-flavored liqueur)
- 1/2 (1-ounce) square bittersweet chocolate coarsely grated
- 2 cups strawberries
Orecchiette with Broccoli and White Beans
By Lv2Cook
Cook pasta according to package directions, omitting salt and fat
- 2 cups uncooked orecchiette (small disk-shaped pasta) or small seashell macaroni
- 4 cups coarsely chopped broccoli (about 3/4 pound)
- 1 tablespoon olive oil
- 1 cup red bell pepper strips
- 4 garlic cloves minced
- 1/2 cup low-salt chicken broth
- 1/2 teaspoon salt
- 1 (15-ounce) can cannellini beans or other white beans rinsed and drained
- 1 (4-inch) rosemary sprig
- 1/2 cup grated fresh Parmesan cheese divided
Cucumber-White Bean Stuffed Tomatoes
By Lv2Cook
Combine first 4 ingredients in a large bowl, and toss gently
- 2 cups diced peeled cucumber
- 1/3 cup finely chopped red onion
- 3 tablespoons finely chopped fresh basil
- 1 (19-ounce) can cannellini beans or other white beans
- 2 tablespoons tarragon vinegar
- OR
- 2 tablespoons white wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 garlic clove crushed
- 4 large tomatoes (about 2 pounds)
- 4 lettuce leaves
- 4 basil sprigs (optional)