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Recipes
Pasta Skillet with Tomatoes and Beans
By Lv2Cook
Heat oil in a large nonstick skillet over medium-high heat
- 2 teaspoons olive oil
- 2 cups chopped tomato
- 2 garlic cloves minced
- 3 cups hot cooked angel hair (about 6 ounces uncooked pasta)
- 1/2 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans) drained
- 1/2 cup (2 ounces) grated Asiago cheese
- 2 tablespoons balsamic vinegar
- Basil sprigs (optional)
Rice-Stuffed Cabbage Leaves
By Lv2Cook
Steam cabbage leaves, covered, 3 minutes; set aside
- 12 large green cabbage leaves
- 1 tablespoon olive oil
- 2 cups thinly sliced leek
- 1 1/2 cups finely chopped celery
- 1 cup finely chopped carrot
- 2 garlic cloves minced
- 1 cup uncooked basmati rice
- 1 2/3 cups low-salt chicken broth divided
- 1/4 teaspoon fennel seeds crushed
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 2 cups chopped onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 garlic clove minced
- 1 (28-ounce) can plum tomatoes undrained and chopped
- 1/3 cup finely chopped pimento-stuffed green olives
- 1/4 teaspoon pepper
- Cooking spray
Savory Broiled Quail
By Lv2Cook
Combine first 3 ingredients in a large zip-top plastic bag; add quail
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons sherry
- 1 1/2 teaspoons dark sesame oil
- 4 4-ounce semi-boned quail
- Cooking spray
- 1/4 teaspoon cornstarch
Spiced Stuffed Pork Tenderloin with Mango-Chile Sauce
By Lv2Cook
Preheat oven to 350º. Bring broth to a boil in a small saucepan
- 3/4 cup low-salt chicken broth
- 1/4 cup uncooked orzo (rice-shaped pasta)
- 2 tablespoons chopped bottled roasted red bell peppers
- 1 tablespoon chopped green onions
- 1 tablespoon grated Parmesan cheese
- 1 1/4 pounds pork tenderloin
- 1 (0.7-ounce) package Italian salad dressing mix (such as Good Seasons)
- 1 tablespoon brown sugar
- Cooking spray
- Mango-Chile Sauce
- Lime slices (optional)
- Flat-leaf parsley sprigs (optional)
- MANGO-CHILE SAUCE
- 3/4 cup low-salt chicken broth
- 2/3 cup chopped peeled ripe mango
- 1/3 cup chopped peeled peach or nectarine
- 1 tablespoon fresh lime juice
- 1 tablespoon brown sugar
- 1 teaspoon chopped canned chipotle chile in adobo sauce
- 1/4 cup fat-free sour cream
Mushroom-Stuffed Chicken Breasts with Madeira Sauce
By Lv2Cook
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat
- 1 teaspoon olive oil divided
- 2 cups diced crimini or button mushrooms
- 1 large garlic clove minced
- 1/4 teaspoon pepper
- 4 (4-ounce) skinned, boned chicken breast halves
- 4 (2 1/2-ounce) slices Gouda or fontina cheese
- 3/4 cup low-salt chicken broth
- 1/4 cup Madeira or dry sherry
- 1 teaspoon cornstarch
- 1 teaspoon water
- 4 small crimini or button mushrooms halved (optional)
- Thyme sprigs (optional)
Cranberry-Apple Tart
By Lv2Cook
Preheat oven to 425º. Combine first 5 ingredients in a large saucepan
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon grated orange rind
- 1/8 teaspoon ground cinnamon
- 1/3 cup water
- 4 cups diced Golden Delicious apple
- 1 1/2 cups fresh or frozen cranberries
- 1 1/2 cups all-purpose flour divided
- 7 1/2 tablespoons ice water
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 4 1/2 tablespoons vegetable shortening
- Cooking spray
Peach Melba Crisp
By Lv2Cook
Preheat oven to 375º. Lightly spoon flour into a dry measuring cup, and level with a knife
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 3 tablespoons chilled stick margarine or butter cut into small pieces
- 6 cups sliced peeled peaches (about 3 pounds)
- 2 teaspoons lemon juice
- 1 cup raspberries
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- Cooking spray
- 1 tablespoon seedless raspberry jam melted
Asian Primavera with Udon Noodles
By Lv2Cook
Combine hot water and dried mushrooms, and let stand 20 minutes
- 4 cups hot water
- 2 ounces dried porcini mushrooms (3 cups)
- 8 ounces uncooked udon noodles (thick round fresh Japanese wheat noodles) or spaghetti
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons dark sesame oil
- 1 cup cubed extra-firm tofu (about 4 ounces)
- 1/4 cup chopped peeled fresh lemon grass
- 2 tablespoons minced peeled fresh ginger
- 2 garlic cloves minced
- 2 cups julienne-cut zucchini (1-inch)
- 1 cup sliced button mushrooms
- 1 cup sliced shiitake mushroom caps
- 8 cups thinly sliced bok choy leaves
- 1/4 cup minced fresh cilantro
Pasta Salad with Cannellini Beans and Tuna
By Lv2Cook
Cook pasta in boiling water 6 minutes
- 3 cups uncooked penne (about 10 ounces tube-shaped pasta)
- 1 cup (2-inch) sliced asparagus (about 1/2 pound)
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon stone-ground mustard
- 1 tablespoon minced pitted green olives
- 1 tablespoon water
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup chopped tomato
- 1 (15-ounce) can cannellini beans or other white beans rinsed and drained
- 1 (7-ounce) bottle roasted red bell peppers drained and sliced
- 1 (6-ounce) can chunk light tuna in water drained
Rice-Noodle Salad with Shrimp and Asparagus
By Lv2Cook
Steam asparagus, covered, 1 1/2 minutes
- 3 cups diagonally sliced (3-inch) asparagus (about 1 pound)
- 8 ounces uncooked fine rice noodles or angel hair pasta
- 1/2 cup fresh lime juice
- 2 tablespoons minced peeled fresh ginger
- 1 1/2 tablespoons vegetable oil
- 1 teaspoon salt
- 3/4 teaspoon crushed red pepper
- 1/2 teaspoon pepper
- 2 garlic cloves minced
- 1 pound medium shrimp cooked and peeled
- 1 medium cucumber peeled, halved-lengthwise, seeded, and sliced
- 1 cup shredded romaine lettuce
- 1/2 cup thinly sliced radishes
- 1/2 cup sliced green onions
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh mint
- 3 tablespoons chopped unsalted, dry-roasted peanuts