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Recipes
Pan-Fried Garlic-Scallop Dumplings
By Lv2Cook
Combine first 6 ingredients in a bowl
- 1/2 pound scallops minced
- 1/4 cup minced fresh onion
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon minced peeled fresh ginger
- 1/2 teaspoon chili oil
- 4 garlic cloves minced
- 36 round gyoza skins
- 2 teaspoons vegetable oil divided
- 1/2 cup water divided
- 3/4 cup Soy-Sesame Dipping Sauce
- Sliced green onions (optional)
- Edible flowers (optional)
Quick-and-Easy Pizza Crust
By Lv2Cook
Combine first four ingredients in a large bowl; make a well in center of mixture
- 2 cups bread flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 package quick-rise yeast
- 3/4 cup warm water (120º to 130º )
- 1 tablespoon olive oil
- Cooking spray
- 2 tablespoons cornmeal
Salmon Wrapped in Cabbage with Chives and Tomatoes
By Lv2Cook
Preheat oven to 400º. Bring water to a boil in a medium saucepan
- 4 large green cabbage leaves
- 1 tablespoon margarine
- 4 cups thinly sliced green cabbage
- 3/4 cup thinly sliced onion
- 1 cup low-salt chicken broth
- 1 (8-ounce) bottle clam juice
- 4 (6-ounce) salmon fillets (about 1 inch thick) skinned
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup coarsely chopped tomato
- 4 teaspoons chopped fresh chives
Southwestern Ham-and-Rice Salad
By Lv2Cook
Combine first 6 ingredients in a small bowl; stir well
- 1/4 cup light mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
- 3 cups cooked long-grain brown rice
- 1 1/4 cups (about 4 ounces) diced lean ham
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 3 tablespoons chopped ripe olives
Moroccan Spiced Salmon
By Lv2Cook
Prepare Spiced Salmon: Preheat oven to 450º
- SPICED SALMON
- 1 teaspoon fennel seeds
- 1 star anise pod
- 2 1/2 tablespoons ground cumin
- 2 teaspoons ground red pepper
- 1 teaspoon ground cardamom
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 6 (6-ounce) salmon fillets skinned
- HARISSA VINAIGRETTE
- 2 tablespoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon sherry vinegar
- 2 red bell peppers (about 3/4 cup) roasted and peeled
- 1 garlic clove
- VEGETABLE COUSCOUS
- 1 tablespoon olive oil
- 3/4 cup finely diced zucchini
- 3/4 cup finely diced peeled eggplant
- 1/2 cup finely diced red bell pepper
- 1/2 cup finely diced yellow bell pepper
- 1/2 cup finely diced onion
- 1 3/4 cups water
- 1/2 teaspoon salt
- 1 1/4 cups uncooked couscous
- 1/2 cup finely diced tomato
- 1/3 cup finely chopped ripe olives
- 1 tablespoon chopped fresh mint
- 1/8 teaspoon black pepper
- REMAINING INGREDIENTS
- Cooking spray
- 6 tablespoons plain fat-free yogurt
- Shredded fresh mint leaves (optional)
Country-French Vegetable Soup
By Lv2Cook
Heat oil in a Dutch oven over medium-high heat until hot
- 2 teaspoons olive oil
- 2 cups chopped green cabbage
- 1 cup chopped onion
- 1 cup sliced carrot (1/2-inch-thick)
- 1 cup sliced celery
- 1 cup diced red potato
- 1 teaspoon caraway seeds
- 1 cup water
- 4 cups Fresh Vegetable Broth (see recipe)
- OR
- 2 (14 1/2-ounce) cans vegetable broth
- 1 cup drained canned chickpeas (garbanzo beans)
- 2 tablespoons minced fresh parsley
- 2 teaspoons chopped fresh dill
- OR
- 1/2 teaspoon dried dill
- 1/2 teaspoon pepper
Pasta e Fagioli
By Lv2Cook
Sort and wash beans, and place in a large Dutch oven
- 1 pound dried navy beans
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1/2 cup sliced carrot
- 1/2 cup chopped celery
- 2 garlic cloves crushed
- 1 (28-ounce) can diced tomatoes undrained
- 9 cups water
- 1/4 teaspoon crushed red pepper
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 2 garlic cloves crushed
- 3/4 cup (about 4-ounces) uncooked medium elbow macaroni
- 1 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon black pepper
- 3/4 cup (3 ounces) grated fresh Parmesan cheese
Soy-Sesame Dipping Sauce
By Lv2Cook
Combine all ingredients; stir well with a whisk
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons minced fresh green onions
- 2 tablespoons fresh lemon juice
- 2 teaspoons dark sesame oil
- 4 large garlic cloves minced
Zucchini Bread
By Lv2Cook
Preheat oven to 350º. Press zucchini on several layers of paper towels
- 3 cups shredded zucchini (about 3 medium)
- 4 cups all-purpose flour
- 1 cup plus 2 tablespoons granulated sugar divided
- 1/2 cup chopped walnuts toasted
- 1/4 cup packed brown sugar
- 5 teaspoons baking powder
- 1 tablespoon grated lemon rind
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups skim milk
- 6 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
- Cooking spray
Quick-and-Easy Pear Coffeecake
By Lv2Cook
Preheat oven to 350º. Combine first 5 ingredients in a bowl; beat at low speed of a mixer until well-blended
- 1 1/4 cups firmly packed brown sugar
- 1/3 cup vegetable oil
- 1/2 teaspoon almond extract
- 2 large egg whites
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 1/4 cups diced pear
- 1/4 cup dried currants
- Cooking spray