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Recipes
Sautéed Scallops and Mushrooms with Pine Nuts
By Lv2Cook
Sprinkle scallops with salt and pepper
- 1/2 pound sea scallops halved crosswise
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon stick margarine
- Cooking spray
- 2 cups sliced mushrooms
- 2 tablespoons pine nuts toasted
- 2 tablespoons minced shallots
- 1 garlic clove minced
- 1/3 cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 cups hot cooked angel hair (about 4 ounces uncooked pasta)
Lemony Shrimp-and-Couscous Salad
By Lv2Cook
Bring water to a boil in a medium saucepan
- 1 1/2 cups water
- 1 pound medium shrimp peeled and deveined
- 1 cup uncooked couscous
- 1 1/2 cups diced plum tomatoes
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh basil
- 1/4 cup low-salt chicken broth
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
Spiced Squash Butter
By Lv2Cook
Preheat oven to 400º. Cut squash in half lengthwise; discard seeds and stringy pulp
- 3 medium acorn or other winter squash (about 3 pounds)
- 1/2 cup thawed apple juice concentrate undiluted
- 3/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Mushroom-Lover's Pizza
By Lv2Cook
Preheat oven to 500º. Roll dough into a 13 × 9-inch rectangle; place on a baking sheet sprinkled with cornmeal
- 1 (10-ounce) can refrigerated pizza crust dough
- 1 tablespoon cornmeal
- 1 1/4 cups sliced oyster mushroom caps (about 3.75 ounces)
- 1 1/4 cups sliced cremini mushrooms
- 1/4 cup thinly sliced shallots
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon pepper
- 1/4 cup grated fresh Parmesan cheese
- 1/4 cup (1 ounce) shredded Fontina or Swiss cheese
Cranberry-and-Apricot Glazed Sweet Potatoes
By Lv2Cook
Combine 1/2 cup water, chopped apricots, cranberries, and nectar in a medium saucepan
- 3/4 cup water divided
- 1 2/3 cups chopped dried apricots (about 8 ounces)
- 3/4 cup dried cranberries (about 3 ounces)
- OR
- 3/4 cup sweetened dried cranberries (such as Craisins)
- 1 (12-ounce) can apricot nectar
- 1 teaspoon grated orange rind
- 1/4 cup orange juice
- 2 tablespoons stick margarine melted
- 11 cups (1/4-inch-thick) sliced peeled sweet potato (about 4 pounds)
- Cooking spray
- 1/2 cup packed brown sugar divided
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)
Asian Pork-and-Broccoli Stir-Fry
By Lv2Cook
Combine first 3 ingredients; set aside
- 1/3 cup mango chutney
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons dark sesame oil divided
- 1 pound pork tenderloin cut into 1-inch strips
- 4 cups broccoli florets
- 1 tablespoon water
- 2 cups fresh bean sprouts
- 2 garlic cloves minced
- 1 (8-ounce) can sliced water chestnuts drained
Pasta Jambalaya
By Lv2Cook
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot
- Cooking spray
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1 garlic clove minced
- 1 teaspoon Cajun seasoning
- 1 (15-ounce) can black beans rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chiles undrained
- 3 ounces turkey kielbasa halved lengthwise and thinly sliced
- 7 cups hot cooked penne (about 3 cups tube-shaped pasta) uncooked
- 1/2 cup (2 ounces) preshredded 4-cheese Mexican recipe blend cheese (such as Sargento)
Rhu's Marinara Sauce
By Lv2Cook
Heat olive oil in a Dutch oven over medium-high heat
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup sliced mushrooms
- 1/4 cup diced green bell pepper
- 6 garlic cloves crushed
- 3/4 cup dry red wine
- 3/4 cup water
- 1/4 cup chopped fresh parsley
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary crushed
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 bay leaves
- 1 (28-ounce) can whole tomatoes undrained and chopped
- 1 (6-ounce) can tomato paste
Sautéed Salmon with Zucchini Noodles and Red Bell Pepper Coulis
By Lv2Cook
Prepare Red Bell Pepper Coulis; set aside
- Red Bell Pepper Coulis (recipe follows)
- 4 medium zucchini
- 2 tablespoons fresh lime juice
- 1 teaspoon minced shallots
- 1/4 teaspoon salt
- 1/8 teaspoon cracked pepper
- 1 garlic clove minced
- 6 (6-ounce) salmon fillets
- 1/4 cup all-purpose flour
- 1 tablespoon butter divided
- Chopped fresh parsley (optional)
- Freshly ground pepper (optional)
- RED BELL PEPPER COULIS
- 2 teaspoons olive oil
- 3 cups coarsely chopped red bell pepper
- 2 tablespoons minced shallots
- 1 tablespoon minced jalapeño pepper
- 2 garlic cloves minced
- 3/4 cup low-salt chicken broth
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt