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Recipes
Tomato-Stuffed Roasted Eggplant with Feta
By Lv2Cook
Preheat oven to 500º. Cut each eggplant half lengthwise into 1/4-inch-thick slices starting 1 inch from stem end
- 2 medium eggplant (about 2 pounds) cut in half lengthwise
- 1 1/4 cups slices (1/4-inch-thick) plum tomato (about 4 tomatoes)
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 garlic cloves minced
- 1/4 cup (1 ounce) crumbled Feta cheese
- Basil sprigs (optional)
Pear-Walnut Muffins
By Lv2Cook
Preheat oven to 400º. Combine first 6 ingredients in a medium bowl; stir well
- 1 1/2 cups all-purpose flour
- 2/3 cup firmly packed brown sugar
- 1/2 cup whole-wheat flour
- OR
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups finely chopped pear
- 1/3 cup chopped walnuts toasted
- 3/4 cup 2% low-fat milk
- 2 tablespoons vegetable oil
- 1 large egg lightly beaten
- Cooking spray
- 1 tablespoon granulated sugar
Frozen Mud Pie Sandwiches
By Lv2Cook
Combine first 4 ingredients in a small heavy saucepan, and bring to a boil over medium-low heat, stirring frequentl...
- 2 tablespoons sugar
- 2 tablespoons light-colored corn syrup
- 1 1/2 tablespoons unsweetened cocoa
- 1 tablespoon 1% low-fat milk
- 1 teaspoon stick margarine
- 1/4 teaspoon vanilla extract
- 1 1/4 cups coffee low-fat frozen yogurt softened
- 20 chocolate wafer cookies
Wild-Mushroom Spoon Bread
By Lv2Cook
Preheat oven to 400º. Heat oil in a large nonstick skillet over medium-high heat
- 2 teaspoons vegetable oil
- 1 cup chopped onion
- 1 1/2 teaspoons minced fresh thyme
- 2 garlic cloves minced
- 2 cups sliced shiitake mushroom caps
- 2 cups sliced cremini mushrooms
- 2 cups water
- 3/4 teaspoon salt
- 1 cup cornmeal
- 1 cup 1% low-fat milk
- 2 large egg yolks lightly beaten
- 4 large egg whites (at room temperature)
- Cooking spray
Pumpkin Gnocchi Gratin
By Lv2Cook
Melt margarine in a medium nonstick saucepan over medium heat
- 1 tablespoon stick margarine
- 2 tablespoons all-purpose flour
- 2 tablespoons dry white wine
- 1 (10 1/2-ounce) can low-salt chicken broth
- 1/8 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 cup fresh or canned pumpkin purée
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 14 cups water
- Cooking spray
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon paprika
- 1/4 teaspoon cracked pepper
Grilled Focaccia with Prosciutto and Fennel
By Lv2Cook
Steam fennel, covered, 10 minutes or until tender
- 2 cups thinly sliced fennel bulb (about 2 small bulbs)
- Cooking spray
- 1 (5.5-ounce) package (2 [6-inch]) focaccias (Italian flatbread)
- 1 1/2 cups (6 ounces) preshredded fat-free Mozzarella cheese
- 1 tablespoon thinly sliced fresh sage
- 3 ounces very thin slices prosciutto
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon olive oil
Beef Rendang
By Lv2Cook
Trim fat from steak; cut steak into 1/2-inch cubes
- 1 pound lean, boned sirloin steak
- 2 teaspoons vegetable oil
- Cooking spray
- 1/3 cup chopped shallots
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon minced peeled fresh lemon grass
- 1/2 teaspoon crushed red pepper
- 3 garlic cloves minced
- 2 (14 1/4-ounce) cans fat-free beef broth divided
- 1/2 cup unsweetened light coconut milk
- 1/8 teaspoon salt
- 4 cups hot cooked rice
- 4 teaspoons chopped fresh cilantro
Rutabaga Gratin
By Lv2Cook
Preheat oven to 400º. Place a nonstick skillet coated with cooking spray over medium heat until hot
- Cooking spray
- 1 cup vertically sliced onion
- 1/4 cup all-purpose flour
- 2 cups 1% low-fat milk
- 1/2 cup (2 ounces) shredded Swiss cheese
- 1/2 teaspoon dried rubbed sage
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 (15-ounce) cans diced rutabagas drained
- 1/3 cup dry breadcrumbs
Jerk Chicken Thighs
By Lv2Cook
Combine first 7 ingredients in a small bowl
- 1 1/2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground mace
- 2 garlic cloves crushed
- 1 pound skinned boned chicken thighs
- Cooking spray
Chap Chai (Seafood-Vegetable Soup)
By Lv2Cook
Combine mushrooms and 2 cups boiling water; cover and let stand 30 minutes or until soft
- 1 1/2 ounces dried wood ear mushrooms
- 1/2 pound cleaned skinned squid
- 1/2 cup water
- 12 small clams in shells scrubbed
- 1 teaspoon vegetable oil
- 2 large garlic cloves minced
- 2 cups thinly sliced peeled daikon radish (about 1/2-pound)
- 1/2 pound medium shrimp peeled and deveined
- 6 (10 1/2-ounce) cans low-salt chicken broth
- 1 (7-ounce) package fish balls
- OR
- 7 ounces firm white fish cut into 1-inch pieces
- 3 cups thinly sliced napa (Chinese) cabbage
- 1 cup julienne-cut green onions (1 1/2-inch)
- 1/4 cup fish sauce
- 1/4 teaspoon pepper