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Recipes
Potato Gratin with Red Pepper Lattice
By Lv2Cook
Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes
- 3 medium red bell peppers
- 1 medium onion peeled and cut in half
- 3 pounds Yukon gold or red potato cut into 1/4-inch slices
- 1 tablespoon chopped fresh rosemary
- OR
- 1 teaspoon dried rosemary
- 3/4 teaspoon salt
- 2 garlic cloves minced
- Cooking spray
- 3 1/3 cups skim milk
- 1/2 teaspoon black pepper
- 2 large eggs lightly beaten
- 3/4 cup (3 ounces) grated Asiago or Parmesan cheese
Green Tomato-and-Lemon Chutney
By Lv2Cook
Combine first 3 ingredients in a glass bowl; stir well
- 3/4 cup thinly sliced lemon (about 2 medium)
- 1/2 cup sugar
- 2 tablespoons water
- 1 teaspoon vegetable oil
- 1/2 cup thinly sliced red onion
- 1/2 teaspoon minced serrano chile
- 3 garlic cloves minced
- 4 cups thinly sliced green tomatoes (about 1 1/2 pounds)
- 1 tablespoon curry powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Roasted-Garlic Mashed Potatoes
By Lv2Cook
Preheat oven to 375º. Remove white papery skin from garlic head (do not peel or separate cloves)
- 1 whole garlic head
- 1 tablespoon olive oil
- 1 pound peeled Yukon Gold or red potatoes quartered
- 3 cups water
- 1/2 cup 1% low-fat milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Skillet Corn Bread
By Lv2Cook
Preheat oven to 425º. Melt margarine in a 9-inch cast-iron skillet over medium heat
- 3 tablespoons margarine
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1 cup skim milk
- 1 large egg lightly beaten
- 1 (11-ounce) can no-salt-added whole-kernel corn drained
Mediterranean Rub
By Lv2Cook
Combine all ingredients. Serving Size: 1 tablespoon
- 2 tablespoons fennel seeds crushed
- 1 tablespoon freeze-dried chives
- 1 tablespoon mustard seeds crushed
- 1 teaspoon lemon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Chocolate-Souffléd Crêpes
By Lv2Cook
Place 1/2 cup flour in a medium bowl
- 1/2 cup all-purpose flour
- 1/2 cup 1% low-fat milk
- 2 teaspoons sugar
- 2 teaspoons vegetable oil
- 1 large egg
- Cooking spray
- 2 tablespoons sugar
- 2 tablespoons unsweetened cocoa
- 2 teaspoons all-purpose flour
- 1/4 cup 1% low-fat milk
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3 large egg whites
- 1 tablespoon sugar
- Chocolate Sauce (recipe follows)
- 1 tablespoon powdered sugar
- Orange rind strips (optional)
- CHOCOLATE SAUCE
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 2 tablespoons unsweetened cocoa
- 1 cup 1% low-fat milk
- 1/2 teaspoon vanilla extract
Moroccan Roasted Salmon with Mango Salsa
By Lv2Cook
Preheat oven to 450º. Combine first 4 ingredients in a bowl; cover and chill
- 1 1/2 cups chopped peeled mango (about 1 large)
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh mint
- 2 tablespoons orange juice
- 1 1/2 teaspoons commercial harissa
- 1 1/2 pounds salmon fillet skinned and cut crosswise into 4 equal pieces
- 1/4 teaspoon salt
- Cooking Spray
Mocha Mudslide
By Lv2Cook
Place first 4 ingredients in a blender; process until smooth
- 1 cup fat-free milk
- 2/3 cup sliced ripe banana
- 2 tablespoons sugar
- 1 teaspoon instant coffee granules
- 1/4 cup vanilla low-fat yogurt
- Banana slices (optional)
Vermicelli with Shrimp and Arugula
By Lv2Cook
Cook pasta according to package directions, omitting salt and fat
- 1/2 pound uncooked vermicelli
- 2 tablespoons olive oil divided
- 1/4 teaspoon crushed red pepper
- 4 garlic cloves minced
- 3/4 pound large shrimp peeled and deveined
- 3/4 cup clam juice
- 1/2 cup sliced green onions
- 1/4 cup chopped fresh parsley
- 2 tablespoons dry white wine
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 4 cups torn arugula or spinach (about 10 ounces)
Pork-and-Vegetable Alfredo
By Lv2Cook
Heat oil in a large nonstick skillet over medium-high heat
- 1/2 teaspoon vegetable oil
- 1 cup sliced mushrooms
- 1 cup chopped broccoli
- 1/3 cup chopped onion
- 2 cups hot cooked fresh fettuccine (about 4 ounces uncooked pasta)
- 2/3 cup thinly sliced Apricot-Glazed Pork Roast (about 3 ounces)
- Dash salt
- 1/8 teaspoon pepper
- 1/2 cup light alfredo sauce