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Recipes
Mediterranean Goat-Cheese Sandwiches
By Lv2Cook
Slice the loaf in half lengthwise
- 1 (8-ounce) loaf French bread
- 2 ounces goat cheese
- 1 tablespoon olive paste (such as Oliva da Sanremo)
- 1 cup trimmed arugula or fresh spinach
- 4 slices (1/8-inch-thick) red onions separated into rings
- 4 (1/8-inch-thick) tomato slices
- 6 basil leaves thinly sliced
- 1/2 teaspoon chopped capers
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon olive oil
- 1/8 teaspoon freshly ground pepper
Mango-Mustard Glazed Chicken
By Lv2Cook
Combine first 7 ingredients in a bowl; stir well with a whisk
- 1 cup chopped peeled mango
- 1 cup pineapple juice
- 1/2 cup apricot or peach preserves
- 1/2 cup dry white wine
- 1 1/2 tablespoons stone-ground mustard
- 1 tablespoon cornstarch
- 1 tablespoon water
- 6 (4-ounce) skinned, boned chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
Udon Noodles with Asian Vegetables and Peanut Sauce
By Lv2Cook
Combine first 10 ingredients in a small saucepan; stir with a whisk until blended
- 6 tablespoons water
- 1/4 cup reduced-fat creamy peanut butter
- 2 tablespoons brown sugar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 1/2 teaspoons minced peeled fresh ginger
- 1 1/2 teaspoons dark sesame oil
- 1/2 teaspoon cornstarch
- 1/2 teaspoon chile paste with garlic (optional)
- 2 garlic cloves minced
- 8 ounces uncooked udon noodles (thick, round fresh japanese wheat noodles)
- OR
- 8 ounces uncooked spaghetti
- 4 cups sliced bok choy
- 2 cups snow peas halved crosswise
- 1 cup shredded carrot
Polenta with Roasted Red Peppers and Fontina Cheese
By Lv2Cook
Preheat broiler. Cut peppers in half lengthwise; discard seeds and membranes
- 3 large red bell peppers
- 1 (14.5-ounce) can whole tomatoes undrained and chopped
- Cooking spray
- 1 (16-ounce) tube tube polenta cut crosswise into 12 slices
- 1 1/4 cups (5 ounces) shredded fontina cheese
- Fresh basil (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
Roasted New Potatoes Filled with Corn and Shrimp
By Lv2Cook
Cut each potato in half crosswise; scoop out pulp, leaving a 1/4-inch-thick shell; reserve pulp for another use
- 1 1/2 pounds red potatoes (about 12 small)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
- 1 tablespoon olive oil
- 1 1/2 cups frozen whole-kernel corn thawed and drained
- 3 tablespoons minced green onions
- 2 tablespoons cider vinegar
- 1 teaspoon chopped fresh tarragon
- OR
- 1/4 teaspoon dried tarragon
- 24 small small shrimp cooked and peeled
- Fresh tarragon leaves
Shanghai Tofu Burgers with Chinese Slaw
By Lv2Cook
Combine first 8 ingredients in a shallow dish
- 1/2 cup minced green onions
- 1/4 cup pineapple juice
- 1 tablespoon low-sodium tamari or soy sauce
- 2 teaspoons minced peeled fresh ginger
- 2 teaspoons sesame seeds toasted
- 1 1/2 teaspoons dark sesame oil
- 1 teaspoon chile paste with garlic
- 2 garlic cloves minced
- 1 pound firm tofu drained
- Cooking spray
- 8 (1 1/2-ounce) hamburger buns
- Chinese Slaw
- 1/2 cup Roasted Red Bell Pepper Sauce (see recipe)
- CHINESE SLAW
- 4 cups shredded green cabbage
- 3/4 cup diagonally sliced green onions
- 1/2 cup shredded carrot
- 1/2 cup thinly sliced red bell pepper
- 2 tablespoons low-sodium tamari or soy sauce
- 1 tablespoon sesame seeds toasted
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon mirin (sweet rice wine)
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons dark sesame oil
- 2 teaspoons sugar
Malay Chicken Salad with Curried Ginger Dressing
By Lv2Cook
Cook rice according to package directions, and cool
- 1 cup uncooked instant rice
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 pound skinned, boned chicken breast cut into bite-size pieces
- 2 tablespoons vegetable oil
- 4 cups torn Boston lettuce
- 1 1/2 cups cubed pineapple
- 1 1/2 cups cubed peeled papaya or mango
- 1 cup seedless red grapes halved
- Curried Ginger Dressing
- 1/2 cup chopped fresh cilantro
- CURRIED GINGER DRESSING
- 1/4 cup fat-free mayonnaise
- 1/4 cup reduced-fat peanut butter
- 1/4 cup thawed orange juice concentrate undiluted
- 1/4 cup honey
- 1/2 teaspoon ground ginger
- 1/2 teaspoon curry powder
Mediterranean Chickpeas with Vegetables
By Lv2Cook
Heat oil in a large nonstick skillet over medium-high heat until hot
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 clove garlic minced
- 2 teaspoons dried basil
- 1/2 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/8 teaspoon salt
- 2 bay leaves
- 1 (28-ounce) can diced tomatoes undrained
- 1 (19-ounce) can chickpeas (garbanzo beans) rinsed and drained
- 2 cups diced zucchini 1/2 inch thick
- 2 cups hot cooked long-grain rice
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Mango-Lime Ice
By Lv2Cook
Combine first 5 ingredients in a food processor, and process until smooth
- 2 cups chopped peeled ripe mango (about 1 1/2 pounds)
- 1 1/4 cups sugar
- 1 cup water
- 1/3 cup fresh lime juice
- 1 1/2 tablespoons grated orange rind
- Thin lime wedges (optional)