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Recipes
Chile-Spiked Cauliflower Salad
By Lv2Cook
Combine first 5 ingredients in a small bowl, and stir well
- 2 tablespoons chopped fresh parsley
- 2 1/2 tablespoons lemon juice
- 2 teaspoons anchovy paste
- 1 teaspoon olive oil
- 1/8 teaspoon bottled minced garlic
- 2 1/2 cups small cauliflower florets
- 1/3 cup thinly sliced radishes
- 1 jalapeño pepper halved lengthwise, seeded, and thinly sliced (about 1 1/2 teaspoons)
Mediterranean Peppers and Potatoes
By Lv2Cook
Heat oil in a medium saucepan over medium-high heat
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 3 garlic cloves minced
- 1 cup minced seeded plum tomato
- 1 1/2 cups cubed peeled baking potato
- 1 cup (1-inch) pieces red bell pepper
- 1 cup (1-inch) pieces yellow bell pepper
- 1 cup (1-inch) pieces orange bell pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 1/2-ounce) can low-salt chicken broth
- 1/3 cup coarsely chopped fresh basil
- 1/4 cup sliced pimento-stuffed olives
Maple-Mustard Pork Tenderloin with Caramelized Apples
By Lv2Cook
Preheat oven to 425º. Trim fat from pork
- 1 (2 1/2-pound) pork tenderloins
- Cooking spray
- 1/4 cup Dijon mustard
- 6 tablespoons maple syrup divided
- 1 tablespoon chopped fresh rosemary
- OR
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 medium Granny Smith apples each peeled and cut into 16 wedges (about 2 1/2 pounds)
Upside-Down Berry Cakes
By Lv2Cook
Preheat oven to 375º. Combine first 4 ingredients in a small bowl; stir well
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- Dash salt
- 1/4 cup skim milk
- 4 teaspoons reduced-calorie stick margarine melted
- Cooking spray
- 1 cup fresh blueberries
Poor Man's Caviar
By Lv2Cook
Preheat oven to 400º. Pierce eggplants with a fork; place on a foil-lined baking sheet
- 2 (1-pound) eggplants
- 2 tablespoons olive oil
- 1 1/2 cups finely chopped onion
- 1 cup finely chopped green bell pepper
- 1 cup finely chopped red bell pepper
- 3 garlic cloves minced
- 1/3 cup chopped fresh parsley
- 1 tablespoon sugar
- 2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1/8 teaspoon pepper
- 1 (16-ounce) can crushed tomatoes undrained
Spiced Pear Butter
By Lv2Cook
Combine pears and juice in a large saucepan or Dutch oven
- 6 cups chopped peeled ripe pears (about 2 pounds)
- 1/2 cup apple juice
- 1 cup sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom (optional)
- 1 teaspoon vanilla extract
Roasted Pepper-and-Caper Stuffed Chicken Breasts
By Lv2Cook
Combine bell peppers, capers, rosemary, thyme, garlic, and 1 teaspoon oil in a small bowl; stir well
- 1 (12-ounce) bottle roasted red bell peppers drained and finely chopped
- 2 tablespoons capers
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1 garlic clove minced
- 2 teaspoons olive oil divided
- 4 (4-ounce) skinned, boned chicken breast halves
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons minced shallots
- 1/4 cup dry white wine
- 1 (10 1/2-ounce) can low-salt chicken broth
- Chopped fresh parsley (optional)
Sherried Pine Nut Ice Cream
By Lv2Cook
Stir pine nuts and sherry into ice cream
- 2 tablespoons pine nuts toasted
- 2 tablespoons cream sherry
- 2 cups vanilla fat-free ice cream softened
- 1/4 cup fat-free caramel-flavored sundae syrup
Mango-and-Roasted Corn Salsa
By Lv2Cook
Preheat oven to 400º. Combine corn and oil, tossing well
- 1 1/2 cups fresh corn kernels (about 3 ears)
- 1 teaspoon vegetable oil
- 1 1/2 cups diced peeled mango
- 1/4 cup fresh lemon juice
- 2 tablespoons diced sweet onion
- 2 tablespoons minced fresh mint
- 2 tablespoons minced fresh cilantro
- 1 1/2 teaspoons grated peeled fresh ginger
- 1/4 teaspoon salt
Chile-Rubbed Grilled-Scallop Salad
By Lv2Cook
Combine first 6 ingredients in a small bowl; stir well
- 1/2 cup fresh lime juice
- 3 tablespoons sugar
- 2 tablespoons finely chopped unsalted dry-roasted peanuts
- 2 tablespoons fish sauce
- 1 tablespoon minced, peeled fresh ginger
- 3 garlic cloves minced
- 2 tablespoons finely chopped seeded serrano chile
- 1 tablespoon freshly cracked black pepper
- 1 1/2 pounds sea scallops
- Cooking spray
- 8 cups coarsely chopped napa (Chinese) cabbage
- 2 cups red bell pepper strips
- 1/2 cup finely chopped fresh basil
- 1/2 cup minced fresh cilantro
- 1/3 cup finely chopped fresh mint