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Recipes
Pheasant Salad
By Lv2Cook
Preheat oven to 400º. Combine first 3 ingredients; rub over pheasant beneath the skin (skin should be loose)
- 1/4 teaspoon ground allspice
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1 pound pheasant breast with skin attached
- Cooking spray
- 12 cups gourmet salad greens
- 1 cup thinly sliced red cabbage
- 2 tablespoons raspberry-flavored vinegar
- 3 tablespoons water
- 1 1/2 teaspoons vegetable oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons dried cranberries
- 1 tablespoon coarsely chopped skinned hazelnuts toasted
Apple-Glazed Carrots with Bacon
By Lv2Cook
Cook bacon slices in a small skillet over medium heat until crisp
- 2 bacon slices
- 1 cup chopped onion
- 2 (16-ounce) packages baby carrots
- 1 1/2 cups apple cider
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground red pepper
- 2 tablespoons chopped chives
Rice-Noodle Salad with Shrimp and Asparagus
By Lv2Cook
Steam asparagus, covered, 1 1/2 minutes
- 3 cups diagonally sliced (3-inch) asparagus (about 1 pound)
- 8 ounces uncooked fine rice noodles or angel hair pasta
- 1/2 cup fresh lime juice
- 2 tablespoons minced peeled fresh ginger
- 1 1/2 tablespoons vegetable oil
- 1 teaspoon salt
- 3/4 teaspoon crushed red pepper
- 1/2 teaspoon pepper
- 2 garlic cloves minced
- 1 pound medium shrimp cooked and peeled
- 1 medium cucumber peeled, halved-lengthwise, seeded, and sliced
- 1 cup shredded romaine lettuce
- 1/2 cup thinly sliced radishes
- 1/2 cup sliced green onions
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh mint
- 3 tablespoons chopped unsalted, dry-roasted peanuts
Grubbin' Spicy Chicken Soup
By Lv2Cook
Heat oil in a large nonstick skillet over medium heat
- 1 tablespoon olive oil
- 1 cup diced sweet onion
- 2 tablespoons chili powder
- 1 tablespoon grated orange rind
- 1 teaspoon crushed red pepper
- 4 garlic cloves minced
- 2 cups shredded cooked chicken breast
- 1/2 cup fresh orange juice
- 4 (10 1/2-ounce) cans low-salt chicken broth divided
- 2 cups red bell pepper strips
- 1/3 cup julienne-cut carrot (1-inch)
- 1/3 cup diced seeded Anaheim chile
- 2 tablespoons diced seeded jalapeño pepper
- 1/2 teaspoon salt
- 4 cups coarsely chopped green cabbage
- 4 cups vegetable juice
- 1 cup uncooked wild rice
- 1 tablespoon chili powder
- 4 plum tomatoes each cut onto eight wedges
- 3 cups drained canned navy beans
- 1/2 cup low-fat sour cream
Bourbon-Bacon Scallops
By Lv2Cook
Combine first 6 ingredients in a bowl; stir well
- 3 tablespoons minced green onions
- 2 tablespoons bourbon
- 2 tablespoons maple syrup
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Dijon mustard
- 1/4 teaspoon pepper
- 24 large sea scallops (about 1 1/2 pounds)
- 6 low-sodium bacon slices (4 ounces)
- Cooking spray
Savory Red Pepper-Cornmeal Scones
By Lv2Cook
Preheat oven to 400º. Combine first 7 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives u...
- 2/3 cup all-purpose flour
- 1/3 cup yellow cornmeal
- 1 tablespoon sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons chilled stick margarine cut into small pieces
- 1/3 cup diced red bell pepper
- 1/3 cup fat-free buttermilk
- Cooking spray
Lentil Soup
By Lv2Cook
Combine broth and dried lentils in a large Dutch oven, and bring to a boil
- 7 1/2 cups Fresh Vegetable Broth (see recipe)
- OR
- 7 1/2 cups water
- 1 1/2 cups dried lentils
- 1 cup chopped onion
- 1 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped parsnip
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
Chicken Tagine
By Lv2Cook
Preheat oven to 400º. Combine first 5 ingredients in a small bowl, and rub over chicken
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 4 garlic cloves finely chopped
- 2 chicken breast halves (about 3/4 pound) skinned
- 2 chicken drumsticks (about 1/2 pound) skinned
- 2 chicken thighs (about 1/2 pound) skinned
- 1/2 cup low-salt chicken broth
- 1/4 cup chopped green olives
- 1 tablespoon grated lemon rind
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1 (14 1/2-ounce) can plum tomatoes undrained and chopped
- 4 cups hot cooked couscous
- Cilantro sprigs (optional)
Linguine with Goat Cheese and Fennel
By Lv2Cook
Combine boiling water and sun-dried tomatoes in a bowl; let stand 15 minutes
- 1 cup boiling water
- 1/4 cup sun-dried tomatoes packed without oil
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh basil
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 3 ounces goat cheese crumbled
- 5 cups hot cooked linguine (about 10 ounces uncooked pasta)
- 1 cup thinly sliced fennel bulb (about 1 small bulb)
Tuna Kebabs
By Lv2Cook
Heat oil in a small saucepan over medium-high heat
- 1/2 teaspoon dark sesame oil
- 1 teaspoon grated peeled fresh ginger
- 1 garlic clove minced
- 1/4 cup dry white wine
- 2 tablespoons low-sodium tamari or soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon Shanghai Coastline Spice Mix (see recipe)
- 2 tablespoons peanut butter
- 4 (6-ounce) tuna steaks (about 1 inch thick)
- 1 (14-ounce) can artichoke hearts (8 to 10 count) drained and halved
- Cooking spray
- Shanghai Spinach Rice (see below)
- Chopped cilantro (optional)
- SHANGHAI SPINACH RICE
- 2 2/3 cups water
- 1 1/3 cups uncooked long-grain rice
- 1 cup chopped spinach leaves
- 1/2 teaspoon Shanghai Coastline Spice Mix (see recipe)
- 1/4 teaspoon salt