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Recipes
Banana-Coconut Crumb Cake
By Lv2Cook
Preheat oven to 350º. Lightly spoon flour into dry measuring cups; level with a knife
- 1 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup packed dark brown sugar
- 1/4 teaspoon ground allspice
- 1/8 teaspoon salt
- 1/4 cup chilled stick margarine or butter cut into small pieces
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup mashed ripe banana (1 medium banana)
- 3 tablespoons 1% low-fat milk
- 1 large egg
- Cooking spray
- 1/4 cup flaked sweetened coconut
- 1 teaspoon water
Pasta with Three-Herb Pesto
By Lv2Cook
Place first 7 ingredients in a food processor; process until smooth
- 3 cups fresh basil leaves
- 1/2 cup fresh parsley sprigs
- 1/4 cup fresh oregano leaves
- 2 tablespoons pine nuts toasted
- 1 tablespoon grated fresh Parmesan cheese
- 1/4 teaspoon salt
- 4 garlic cloves
- 2 tablespoons olive oil
- 8 cups mixed hot cooked pasta (such as farfalle, penne, and shells)
Roast Duckling with Sweet-and-Sour Cabbage
By Lv2Cook
Preheat oven to 450º. Remove giblets and neck from duckling; reserve for another use
- 4 pounds cleaned domestic duckling (fresh or frozen and thawed)
- 1 1/2 teaspoons salt divided
- 3/4 teaspoon pepper divided
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 4 cups rock salt
- 12 chestnuts or bottled peeled chestnuts
- 1 teaspoon vegetable oil
- 1/2 cup minced onion
- 3 cups shredded red cabbage
- 1 cup chopped peeled Golden Delicious apple
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 1 bay leaf
- 1/4 cup low-salt chicken broth
- 1 teaspoon juniper berries crushed
Scalloped Pumpkin and Spinach
By Lv2Cook
Preheat oven to 375º. Cook pumpkin in boiling water 8 minutes or until tender
- 6 cups cubed peeled fresh pumpkin (about 2 pounds)
- Cooking spray
- 1 1/2 cups thinly sliced onion
- 1/4 cup all-purpose flour
- 2 cups low-salt chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon pepper
- 3/4 cup (3 ounces) shredded reduced-fat Swiss cheese divided
- 1 (10-ounce) package frozen chopped spinach thawed, drained and squeezed dry
Spicy Peppered Pears in Red Wine
By Lv2Cook
Peel and core pears. Cut each pear in half lengthwise; set aside
- 2 pounds pears
- 1 (6-inch) vanilla bean split lengthwise (optional)
- 1/3 cup sugar
- 1 tablespoon black peppercorns
- 5 whole cloves
- 1 (3-inch) cinnamon stick
- 1 (750-milliliter) bottle dry red wine
- 1/4 cup (1 ounce) crumbled blue cheese
New England Fish Chowder
By Lv2Cook
Melt margarine in a saucepan over medium heat
- 2 tablespoons margarine
- 3 tablespoons shredded carrot
- 2 tablespoons diced celery
- 2 tablespoons minced fresh onion
- 2 tablespoons plus 1 teaspoon all-purpose flour
- 3 1/2 cups skim milk divided
- 2 cups diced peeled baking potato
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound cod or other lean white fish fillets cut into 1-inch pieces
- Unsalted oyster crackers (optional)
Penne with Spinach, Feta, and Olives
By Lv2Cook
Combine first 3 ingredients in a large bowl
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 3 garlic cloves crushed
- 6 cups hot cooked penne (about 12 ounces uncooked tube-shaped pasta)
- 2 cups chopped spinach
- 1/4 cup chopped pitted kalamata olives
- 2 tablespoons capers
- 3/4 cup (3 ounces) crumbled Feta cheese
Baked Plums Madeira
By Lv2Cook
Preheat oven to 450º. Place plum quarters in an 11 × 7-inch baking dish coated with cooking spray
- 6 ripe plums (any variety) pitted and quartered
- Cooking spray
- 3 tablespoons sugar
- 1 tablespoon grated orange rind
- 3 tablespoons Madeira or fresh orange juice
- 2 tablespoons fresh orange juice
- 1/4 teaspoon ground cinnamon
- 3 cups vanilla low-fat frozen yogurt
- 1 1/2 tablespoons pine nuts toasted
Pasta with Caramelized Onions, Mushrooms, and Bell Pepper
By Lv2Cook
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat
- 1 tablespoon olive oil
- Olive oil-flavored cooking spray
- 3 cups (about 8 ounces) sliced mushrooms
- 2 cups (3 × 1/4-inch) julienne-cut red bell pepper
- 2 garlic cloves minced
- 2 1/2 cups Caramelized Onions (about 8 cups uncooked)
- 1 cup low-salt chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
- 3/4 cup low-fat sour cream
- 1 tablespoon chopped fresh oregano
- OR
- 1 teaspoon dried oregano
- 8 cups hot cooked farfalle (about 1 pound uncooked bow tie pasta)
- Oregano sprigs (optional)
Artichokes with Pesto-Cannellini Spread
By Lv2Cook
Cut off stems of artichokes; remove bottom leaves
- 3 artichokes
- 2 tablespoons lemon juice
- 1 (16-ounce) can cannellini or other white beans drained
- 1/4 cup chopped fresh parsley
- 2 tablespoons italian-seasoned breadcrumbs
- 2 tablespoons finely grated Parmesan cheese (1/2 ounce)
- 2 tablespoons water
- 1 tablespoon commercial pesto sauce
- 1 tablespoon balsamic vinegar