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Recipes
Pizza with Caramelized Onions, Feta, and Olives
By Lv2Cook
Dissolve yeast and sugar in warm water in a small bowl, and let stand 5 minutes
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/4 teaspoon sugar
- 1/4 cup warm water (105º to 115º)
- 1/3 cup cool water
- 1 tablespoon fat-free milk
- 1 teaspoon olive oil
- 2 cups all-purpose flour
- 1/2 teaspoon salt divided
- Cooking spray
- 1 tablespoon cornmeal
- 2 1/2 cups Caramelized Onions (about 8 cups uncooked)
- 1/4 teaspoon pepper
- 1 garlic clove minced
- 1 cup (4 ounces) crumbled Feta cheese
- 1/4 cup coarsely chopped pitted kalamata olives
Roasted Spiced Plums
By Lv2Cook
Preheat oven to 450º. Place plum halves, cut sides up, in an 11 × 7-inch baking dish coated with cooking spray
- 4 plums halved
- Cooking spray
- 1/2 cup orange juice
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground cardamom
- 1 tablespoon slivered almonds toasted
Shrimp Couscous with Mint
By Lv2Cook
Bring water to a boil in a medium saucepan; stir in couscous
- 1 1/2 cups water
- 1 cup uncooked couscous
- 1/2 cup thinly sliced green onions
- 1/3 cup diced red bell pepper
- 2 tablespoons chopped fresh mint
- 1/2 pound medium shrimp cooked and peeled
- 1 (10-ounce) package frozen green peas thawed
- 1/4 cup low-salt chicken broth
- 3 tablespoons white wine vinegar
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
Marinated Balsamic Bean Salad
By Lv2Cook
Combine the first 5 ingredients in a colander; rinse and drain
- 1 cup frozen whole-kernel corn
- 1 cup frozen cut green beans
- 1 (16-ounce) can kidney beans
- 1 (15-ounce) can chickpeas (garbanzo beans)
- 1 (15-ounce) can black beans
- 1 cup diced red onion
- 1/2 cup balsamic vinegar
- 1/4 cup water
- 2 tablespoons Dijon mustard
- 1 tablespoon dried basil
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 garlic cloves minced
Steamed Oysters with Chile, Ginger, and Coriander
By Lv2Cook
Arrange 6 oysters on the half shell in a vegetable steamer
- 12 oysters on the half shell drained
- 2 tablespoons rice vinegar
- 2 tablespoons mirin (sweet rice wine)
- 12 small cilantro sprigs
- 2 tablespoons thinly sliced peeled fresh ginger
- 1 small fresh red chile halved lengthwise, seeded, and cut into 12 thin strips
- 1/4 teaspoon Szechwan peppercorns crushed
Orange-Ginger Chicken
By Lv2Cook
Heat oils in a nonstick skillet over medium heat
- 1 teaspoon dark sesame oil
- 1/2 teaspoon chili oil
- 4 (4-ounce) skinned, boned chicken breast halves
- 1/2 cup orange marmalade
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon water
- 2 garlic cloves minced
Cucumber Pickle Spears
By Lv2Cook
Place cucumber spears in a large bowl
- 4 large pickling cucumbers (about 1 pound) each cut lengthwise into 6 spears
- 2 teaspoons salt
- 3 large dill sprigs
- 1 garlic clove halved
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
Pork Fricassee with Sweet Potatoes
By Lv2Cook
Combine flour, salt, and pepper in a shallow dish; dredge pork in flour mixture
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound boned pork loin cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1 cup dry vermouth
- 1 cup low-salt chicken broth
- 3 cups cubed (1-inch) peeled sweet potato (about 1 pound)
- 1 tablespoon chopped fresh rubbed sage
- OR
- 1/2 teaspoon dried rubbed sage
- 5 garlic cloves minced
- 1 (8-ounce) package mushrooms quartered
Blackened Portobello-Mushroom Salad
By Lv2Cook
Combine first 7 ingredients in a large zip-top plastic bag
- 1/4 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 1/4 cup tomato juice
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons stone-ground mustard
- 1/4 teaspoon coarsely ground pepper
- 4 (4-ounce) portobello mushroom caps (about 5 inches wide)
- 1 tablespoon Cajun seasoning for steak (such as Chef Paul Prudhomme's Steak Magic)
- 2 teaspoons olive oil
- Cooking spray
- 16 cups gourmet salad greens
- 1 large tomato cut into 8 wedges
- 1/2 cup thinly sliced red onion separated into rings
- 1 (15-ounce) can cannellini or other white beans rinsed and drained
- 1/4 cup (1 ounce) crumbled blue cheese
Roasted Root Vegetables
By Lv2Cook
Preheat oven to 425º. Steam first 3 ingredients, covered, 5 minutes or until crisp-tender
- 2 cups diagonally sliced parsnip (1/2-inch-thick)
- 2 cups diagonally sliced carrot (1/2-inch-thick)
- 3/4 pound rutabaga (about 1 medium) peeled and cut into 1 inch pieces
- 2 tablespoons lemon juice
- 2 teaspoons dried thyme
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper