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Recipes
Basque Rice-and-Kale Chowder
By Lv2Cook
Heat oil in a large Dutch oven over medium-high heat
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1/3 cup sliced almonds
- 1 tablespoon Hungarian sweet paprika
- 2 bay leaves
- 1 1/2 cups water
- 1 (14 1/2-ounce) can stewed tomatoes undrained and chopped
- 2 cups Fresh Vegetable Broth (see recipe)
- OR
- 1 (14 1/2-ounce) can vegetable broth
- 2 cups chopped kale
- 1 cup cooked long-grain brown rice
- 2/3 cup drained canned chickpeas (garbanzo beans)
- 1/2 cup raisins
Rum-and-Pepper Painted Fish with Habanero-Mango Mojo
By Lv2Cook
Heat a nonstick skillet over medium-high heat until hot
- 2 1/2 tablespoons black peppercorns
- 12 whole cloves
- 3/4 cup white rum
- 1/2 cup sugar
- 1/2 cup low-sodium soy sauce
- 2 1/2 tablespoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon vegetable oil
- 4 (6-ounce) grouper or other firm white fish fillets
- Habanero-Mango Mojo (recipe follows)
- Black Bean-and-Fruit Salsa (recipe follows)
- Lime wedges (optional)
- HABANERO-MANGO MOJO
- 1 1/2 cups cubed peeled ripe mango
- 1/4 cup Chardonnay or other dry white wine
- 2 tablespoons orange juice
- 1 teaspoon habanero pepper sauce (1 to 1 1/2 teaspoons)
- BLACK BEAN-AND-FRUIT SALSA
- 1/2 cup cubed peeled ripe mango
- 1 cup diced peeled papaya
- 1/2 cup cubed pineapple
- 1/2 cup diced red onion
- 1/2 cup canned black beans rinsed and drained
- 1/2 teaspoon habanero pepper sauce (1/2 to 1 teaspoon)
- 1 tablespoon minced fresh cilantro
- 1 tablespoon fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 garlic clove minced
Italian Vegetable Stew
By Lv2Cook
Heat oil in a large Dutch oven over medium-high heat
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 4 garlic cloves minced
- 1 cup thinly sliced zucchini
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper (1/4 to 1/2 teaspoon)
- 1 (14.5-ounce) can diced tomatoes undrained
- 1 (10 1/2-ounce) can low-salt chicken broth
- 1 (8-ounce) package presliced mushrooms
- 1 (8-ounce) can no-salt-added tomato sauce
- 1 (16-ounce) can kidney beans drained
- 1 (14.5-ounce) can Italian-cut green beans drained
- 1/4 cup chopped fresh parsley
- 3/4 cup (3 ounces) preshredded part-skim Mozzarella cheese
- Fresh thyme sprigs (optional) fresh thyme springs
Celeriac Salad
By Lv2Cook
Preheat oven to 400º. Remove white papery skin from garlic heads (do not peel or separate the cloves)
- 2 whole garlic heads
- Cooking spray
- 1/2 teaspoon salt divided
- 1/4 teaspoon pepper divided
- 1/2 cup low-fat sour cream
- 1/3 cup low-salt chicken broth
- 1/4 cup white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 6 cups shredded peeled celeriac (about 1 1/2 pounds)
- 1/4 cup minced fresh chives
Hot Fudge Cake
By Lv2Cook
Preheat oven to 350º. Lightly spoon flour into a dry measuring cup, and level with a knife
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 3 tablespoons unsweetened cocoa
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup fat-free milk
- 1 teaspoon vanilla extract
- 1 cup packed brown sugar
- 3 tablespoons unsweetened cocoa
- 1 1/2 cups hot water
Zesty Vegetarian Pitas
By Lv2Cook
Combine first 6 ingredients in a food processor; process until smooth
- 1/2 cup light mayonnaise
- 1/4 cup chopped fresh basil
- 2 tablespoons sun-dried tomato spread (such as California Sun Dry)
- 1 teaspoon lemon juice
- 1/4 teaspoon pepper
- 1 (15-ounce) can chickpeas (garbanzo beans) drained
- 2 cups chopped seeded tomato
- 1/2 cup diced seeded peeled cucumber
- 1/4 cup chopped red onion
- 1/4 cup fat-free Italian dressing
- 2 (6-inch) pitas cut in half
- 4 curly leaf lettuce leaves
Tomato-and-Cannellini Bean Salad
By Lv2Cook
Combine boiling water and sun-dried tomatoes in a bowl; let stand 10 minutes or until soft
- 2/3 cup boiling water
- 1/2 ounce sun-dried tomato halves (about 10) packed without oil
- 1/4 cup rice vinegar
- 1 tablespoon vegetable oil
- 2 teaspoons molasses
- 2 teaspoons low-sodium soy sauce
- 6 cups trimmed watercress
- OR
- 6 cups chopped fresh spinach
- 1 cup chopped green onions
- 6 plum tomatoes (about 1 pound) each cut into 6 wedges
- 1 (16-ounce) can cannellini beans or other white beans rinsed and drained
Pear Cobbler
By Lv2Cook
Preheat oven to 350º. Combine first 5 ingredients in a large bowl; toss gently to coat
- 6 cups sliced peeled pear (about 3 pounds)
- 1/3 cup firmly packed brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon apple pie spice
- Cooking spray
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- OR
- 1/2 cup all-purpose flour
- 3 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons chilled stick margarine cut into small pieces
- 1/2 cup skim milk
- 2 teaspoons margarine melted
- 1 tablespoon brown sugar
Fresh Tomato-and-Pepper Salad
By Lv2Cook
Combine all ingredients in a bowl; stir well
- 2 cups diced tomato
- 1 cup diced green bell pepper
- 1 cup diced yellow bell pepper
- 1 cup diced onion
- 1/4 cup chopped fresh parsley
- 1/4 cup fresh lemon juice
- 3 tablespoons capers
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
White Bean-and-Sage Cassoulet
By Lv2Cook
Preheat oven to 425º. Heat oil in a large nonstick skillet over medium-high heat
- 2 teaspoons olive oil
- 1 cup diced carrot
- 1 cup chopped fennel bulb
- 1 cup diced onion
- 6 garlic cloves minced
- 2 (16-ounce) cans cannellini beans drained
- 4 ounces thinly sliced prosciutto or ham
- 1/4 cup low-salt chicken broth
- OR
- 1/4 cup water
- 1 (14.5-ounce) can peeled tomato wedges (such as Del Monte Fresh Cut)
- 2 tablespoons thinly sliced fresh sage
- OR
- 2 teaspoons dried sage
- 1/2 teaspoon freshly ground pepper (1/2 to 1 teaspoon)
- 2 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
- Cooking spray
- Fresh sage leaves (optional)