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Peach-Nectarine Cornmeal Cobbler

Peach-Nectarine Cornmeal Cobbler

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Preheat oven to 375º. Combine first 5 ingredients in a large bowl; stir gently

  • 3 cups sliced nectarines (about 1 1/2 pounds)
  • 3 cups sliced peeled peaches (about 1 1/2 pounds)
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons sugar
  • 1 1/2 teaspoons cornstarch
  • 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 cup yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons chilled stick margarine or butter cut into small pieces
  • 1/3 cup fat-free milk
  • 1 tablespoon sugar
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Roasted Corn-and-Asparagus Risotto

Roasted Corn-and-Asparagus Risotto

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Cut bell pepper in half lengthwise; discard seeds and membranes

  • 1 medium red bell pepper
  • 1 ear shucked corn
  • 10 asparagus spears
  • 1 cup water
  • 2 (14 1/2-ounce) cans vegetable broth
  • 2 tablespoons olive oil
  • 1 cup minced onion
  • 2 tablespoons minced shallots
  • 1 clove garlic minced
  • 2 cups uncooked Arborio rice
  • 1 cup dry white wine
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1 tablespoon minced fresh chives
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
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Senatorial Bean Soup

Senatorial Bean Soup

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Sort and wash beans, and place in a large Dutch oven

  • 1 cup dried navy beans
  • 2 tablespoons margarine
  • Cooking spray
  • 2 1/2 cups chopped leek
  • 2 cups sliced carrot
  • 1 cup thinly sliced celery
  • 1 cup diced cooked ham (such as Light & Lean)
  • 4 garlic cloves minced
  • 8 cups water
  • 2 teaspoons chicken-flavored bouillon granules
  • 1 teaspoon beef-flavored bouillon granules
  • 1 teaspoon dried rubbed sage
  • 2 bay leaves
  • Celery leaves (optional)
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Spicy Vegetable Ragout over Polenta

Spicy Vegetable Ragout over Polenta

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Coat a 9-inch round cake pan with cooking spray; set aside

  • Cooking spray
  • 3 cups water
  • 1 cup yellow cornmeal
  • 1/3 cup grated fresh Romano or Parmesan cheese
  • 1/2 teaspoon salt divided
  • 1/2 teaspoon pepper
  • 1/4 cup chopped fresh cilantro
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 2 cups diced peeled eggplant
  • 1 cup diced yellow squash
  • 1/2 cup diced carrot
  • 1 jalapeño pepper seeded and diced
  • 1 tablespoon chili powder
  • 1 (14 1/2-ounce) can whole tomatoes undrained and chopped
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Noodle Frittata

Noodle Frittata

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Heat oil in a large nonstick skillet over medium heat

  • 2 teaspoons vegetable oil
  • 1 cup chopped broccoli florets
  • 1/2 cup diced carrot
  • 1/2 cup frozen green peas thawed
  • 1 cup hot cooked angel hair (about 2 ounces uncooked pasta)
  • 4 large eggs lightly beaten
  • 2 large egg whites lightly beaten
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup (2 ounces) shredded reduced-fat extra-sharp Cheddar cheese
  • 1 cup low-fat vegetable primavera spaghetti sauce
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Creamed-Spinach Gratin

Creamed-Spinach Gratin

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Preheat oven to 375º. Remove large stems from spinach

  • 1 (10-ounce) bag fresh spinach
  • Cooking spray
  • 2/3 cup chopped onion
  • 1/4 cup tub-style light cream cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (1/4-inch-thick) sliced tomato
  • 1/4 cup dry breadcrumbs
  • 2 tablespoons finely grated fresh Parmesan cheese
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Pickled Fish

Pickled Fish

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Combine the first 11 ingredients in a large saucepan, and bring to a boil

  • 1 cup water
  • 1 cup dry white wine
  • 1/2 cup white wine vinegar
  • 1 tablespoon finely chopped seeded jalapeño pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon dried thyme
  • 5 garlic cloves thinly sliced
  • 5 black peppercorns
  • 1 whole clove
  • 1 1/4 pounds skinned swordfish fillets cut crosswise into thin slices
  • 1 tablespoon extra-virgin olive oil
  • 1 medium orange thinly sliced
  • 1 medium lemon thinly sliced
  • 3 cups torn iceberg lettuce
  • Chopped fresh fennel fronds optional
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Peach-Blueberry Cobbler

Peach-Blueberry Cobbler

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Preheat oven to 400º. Combine first 4 ingredients in a large bowl

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon ground cinnamon
  • 3 cups coarsely chopped peeled peaches
  • 2 cups blueberries
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • Cooking spray
  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons chilled stick margarine or butter cut into small pieces
  • 6 tablespoons low-fat buttermilk
  • Mint sprigs (optional)
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Semolina Pudding Cake

Semolina Pudding Cake

By

Place 1/2 cup sugar in a small heavy saucepan over medium heat, and cook until sugar is golden (about 5 minutes)

  • 1 cup sugar divided
  • Cooking spray
  • 4 cups skim milk
  • 1 piece (3-inch) vanilla bean split lengthwise
  • OR
  • 1 tablespoon vanilla extract
  • 3/4 cup plus 1 tablespoon semolina flour (pasta flour)
  • Dash salt
  • 3 large eggs lightly beaten
  • 1/4 teaspoon ground nutmeg
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Spicy Tequila Shrimp

Spicy Tequila Shrimp

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Heat oil in a large nonstick skillet over medium heat

  • 1 teaspoon vegetable oil
  • 1 cup vertically sliced onion
  • 1/2 cup julienne-cut seeded jalapeño pepper
  • 5 garlic cloves minced
  • 1 pound large shrimp peeled and deveined
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon salt
  • 1/2 cup tequila
  • 3 cups chopped seeded tomato
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 6 cups hot cooked rice
  • 1 peeled medium avocado cut into 12 wedges
0/5 (0 Votes)