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Recipes
New England Beans and Brown Bread
By Lv2Cook
Heat oil in a Dutch oven over medium-high heat
- 1/2 teaspoon olive oil
- 2 cups chopped onion
- 2 garlic cloves minced
- 1/2 cup ketchup
- 3 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon dried savory
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground cumin
- 2 (16-ounce) cans navy beans drained
- 1 cup apple cider
- 8 slices (1/2-inch thick) New England-style brown bread with raisins
Cranberry-Poached Pears
By Lv2Cook
Peel and core pears. Cut each pear in half lengthwise; set aside
- 3 large pears (about 2 pounds)
- 2 cups cranberry juice cocktail
- 1/4 cup firmly packed brown sugar
- 1 teaspoon whole cloves
- 1 (3-inch) cinnamon stick
- 3 tablespoons low-fat sour cream
Peach-Streusel Kuchen
By Lv2Cook
Preheat oven to 375º. Lightly spoon 1 1/3 cups flour into dry measuring cups; level with a knife
- 1 1/3 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plain fat-free yogurt
- 1/4 cup water
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg lightly beaten
- Cooking spray
- 3/4 cup all-purpose flour
- 2/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup chilled stick margarine or butter cut into small pieces
- 1 tablespoon light-colored corn syrup
- 3 cups sliced peeled ripe peaches (about 2 pounds)
Avgolemono (Greek Lemon Soup)
By Lv2Cook
Heat broth and water in a medium saucepan over medium-high heat
- 2 cups low-salt chicken broth
- 1 cup water
- 3 tablespoons fresh lemon juice
- 2 large eggs lightly beaten
- 1 cup hot cooked long-grain rice
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 6 lemon slices
Pasta with Asiago Cheese and Spinach
By Lv2Cook
Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes
- 3 cups boiling water
- 4 ounces sun-dried tomatoes packed without oil (about 2 cups)
- 2 tablespoons extra-virgin olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 garlic cloves crushed
- 6 cups hot cooked cavatappi (about 12 ounces uncooked ridged spiral pasta)
- 1 (10-ounce) bag fresh spinach torn
- 3/4 cup (3 ounces) grated Asiago cheese
- 1/2 cup (2 ounces) finely grated fresh Parmesan cheese
Risotto with Arugula and Toasted Garlic
By Lv2Cook
Bring broth to a simmer in a small saucepan (do not boil)
- 3 1/2 cups low-salt chicken broth
- 1 tablespoon olive oil
- 3 garlic cloves thinly sliced
- 1 1/2 cups uncooked Arborio rice or other short-grain rice
- 1/2 cup chopped onion
- 1/2 cup dry white wine
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups trimmed arugula
Scallop-and-Vegetable Newburg
By Lv2Cook
Steam carrots, covered, 2 minutes
- 1 cup diced carrot
- 1 cup diced zucchini
- 1 1/2 pounds bay scallops
- 1/3 cup all-purpose flour
- 2 cups 2% low-fat milk
- 1 tablespoon dry sherry
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Cooking spray
- 3/4 cup fresh breadcrumbs
- 3 tablespoons (3/4 ounce) grated fresh Parmesan cheese
- 1 1/2 tablespoons margarine melted
- 3 1/2 cups hot cooked rice
Spicy Bayou Rub
By Lv2Cook
Combine all ingredients. Serving Size: 1 tablespoon
- 2 tablespoons paprika
- 2 teaspoons garlic powder
- 1 1/2 teaspoons dried thyme
- 1 teaspoon ground red pepper
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
New England Baked Beans
By Lv2Cook
Sort and wash beans; place in a large ovenproof Dutch oven
- 3 cups dried Great Northern beans
- 8 cups water
- 1 1/4 cups chopped onion
- 1 cup barbecue sauce
- 3/4 cup packed brown sugar
- 1/4 cup molasses
- 1 tablespoon prepared mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic powder
- 4 slices turkey bacon cut crosswise into 1/4-inch strips
Cranberry-Maple Butter
By Lv2Cook
Combine the water and cranberries in a large saucepan or Dutch oven
- 1/2 cup water
- 1 (12-ounce) bag fresh or frozen cranberries
- 1/2 cup maple syrup
- 6 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract