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Recipes
Roasted Variegated Potatoes with Garlic and Rosemary
By Lv2Cook
Preheat oven to 425º. Remove white papery skin from garlic head (do not peel or separate cloves)
- 1 whole garlic head
- 1/2 pound fingerling potatoes (4)
- 1/2 pound yellow Finnish potatoes (4)
- 1/2 pound red or blue potatoes (4 small)
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Rosemary sprigs (optional)
Sicilian Sweet-and-Sour Swordfish
By Lv2Cook
Remove skin from swordfish
- 2 (5-ounce) swordfish steaks (about 1/2 inch thick)
- 1 tablespoon all-purpose flour divided
- 2 teaspoons olive oil divided
- 1 cup finely chopped onion
- 1 tablespoon capers
- 1 tablespoon raisins
- 1/2 cup bottled clam juice
- 2 tablespoons dry white wine
- 2 tablespoons tomato paste
- 1 tablespoon water
- 2 tablespoons chopped kalamata olives
- 1 tablespoon red wine vinegar
- 2 teaspoons sugar
- 2 tablespoons chopped fresh parsley
Mediterranean Chicken with Salsa
By Lv2Cook
Combine the first 5 ingredients in a bowl, and set aside
- 3/4 cup bottled chunky salsa
- 1/3 cup diced plum tomato
- 1/3 cup diced zucchini
- 2 tablespoons chopped ripe olives
- 2 teaspoons capers
- 4 (4-ounce) skinned boned chicken breast halves
- 2 tablespoons Italian-seasoned breadcrumbs
- 2 teaspoons olive oil
- 2 tablespoons water
- Black and green olives (optional)
Chocolate-Pine Nut Meringue Smooches
By Lv2Cook
Preheat oven to 250º. Beat egg whites and salt at medium speed of a mixer until foamy
- 4 large egg whites (at room temperature)
- 1/8 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup pine nuts toasted
- 2 ounces bittersweet chocolate finely chopped
Moroccan Chicken with Polenta
By Lv2Cook
Combine the first 6 ingredients in a medium bowl; reserve 1 tablespoon flour mixture
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 pound skinned, boned chicken breast cut into 1-inch pieces
- 2 teaspoons olive oil
- 3/4 cup low-salt chicken broth
- 1/3 cup raisins
- 1 teaspoon ground turmeric
- 1 (16-ounce) tube wild-mushroom polenta cut crosswise into 12 slices
- Cooking spray
- 1/4 cup plain fat-free yogurt
- 1/4 cup sliced almonds toasted
- 1/4 cup chopped fresh cilantro
Mixed Fruit on Toasted Angel Food Cake
By Lv2Cook
Combine the first 6 ingredients in a large bowl; cover and marinate the fruit mixture 30 minutes in refrigerator, s...
- 2 1/2 cups sliced nectarines (about 1 pound)
- 2 1/2 cups sliced plums (about 1 pound)
- 1 cup raspberries
- 1/4 cup sugar
- 1/4 cup cranberry-raspberry drink
- 1 teaspoon lemon juice
- Cooking spray
- 8 slices angel food cake (1/2-inch-thick slices)
- Orange Custard Sauce (recipe follows)
- ORANGE CUSTARD SAUCE
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 3/4 cups 1% low-fat milk
- 1 large egg
- 2 teaspoons stick margarine or butter softened
- 1 teaspoon grated orange rind
Venison-Vegetable Chili
By Lv2Cook
Place a large Dutch oven coated with cooking spray over medium-high heat until hot
- Cooking spray
- 2 pounds lean, boned venison loin cut into 1-inch cubes
- 2 tablespoons sliced green onions
- 1 cup diced red bell pepper
- 1 cup diced carrot
- 2 tablespoons minced jalapeño pepper
- 3 garlic cloves minced
- 1/4 cup masa harina
- OR
- 1/4 cup cornmeal
- 1 teaspoon ground cumin
- 1/2 cup tequila
- 1 teaspoon unsweetened cocoa
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon barbecue smoked seasoning (such as Hickory Liquid Smoke)
- 1 (14 1/2-ounce) can no-salt-added whole tomatoes undrained and chopped
- 1 (14 1/4-ounce) can no-salt-added beef broth
- 1 (10-ounce) package frozen whole-kernel corn thawed
- 1/2 cup chopped fresh cilantro
Pork-and-Succotash Spinach Salad
By Lv2Cook
Remove large stems from spinach; tear into small pieces
- 4 cups prepackaged spinach
- 1/2 cup orange juice
- 2 tablespoons lime juice
- 2 teaspoons vegetable oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 4 ounces Apricot-Glazed Pork Roast cut into strips (about 3/4 cup)
- 1/4 cup chopped red onion
- 1 (8 1/2-ounce) can lima beans drained
- 1 (7-ounce) can whole-kernel corn with sweet peppers drained
Green Beans Provençale
By Lv2Cook
Steam green beans, covered, 5 minutes or until tender
- 4 cups (2-inch) cut green beans (about 3/4 pound)
- 1 teaspoon olive oil
- 1/2 cup sliced green onions
- 4 garlic cloves crushed
- 2 cups plum tomato (about 3/4 pound) seeded and thinly sliced
- 2 tablespoons chopped fresh basil
- OR
- 2 teaspoons dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Roasted Tomato-Garlic Sauce
By Lv2Cook
Preheat oven to 450º. Combine first 4 ingredients in a 13 × 9-inch baking dish
- 1 cup chopped onion
- 1 tablespoon vegetable oil
- 25 garlic cloves peeled (about 3 heads)
- 5 large red tomatoes (about 3 pounds) each cut into 8 wedges
- 1/2 cup water
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt