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Recipes
Yellow-and-Orange Pepper Soup with Red-Chile Purée
By Lv2Cook
Heat oil in a Dutch oven over medium-high heat
- 1 tablespoon olive oil
- 2 cups diced orange bell pepper
- 2 cups diced yellow bell pepper
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 3 garlic cloves minced
- 3 cups diced peeled baking potato (about 1 pound)
- 3 cups water divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14 1/2-ounce) can vegetable broth
- 1 large ancho chile (about 1/4 ounce)
- 1/8 teaspoon salt
- Chopped fresh cilantro (optional)
Three-Cheese Lasagna Divan
By Lv2Cook
Preheat oven to 350º. Combine the first 8 ingredients in a medium bowl, and stir well
- 2 cups chopped cooked chicken breast (about 3/4 pound)
- 1 cup fat-free cottage cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup egg substitute
- 1/4 cup chopped onion
- 1/4 teaspoon garlic powder
- 1 (10 3/4-ounce) can condensed reduced-fat reduced-sodium cream of mushroom soup undiluted
- 1 (10-ounce) package frozen chopped broccoli thawed and drained
- Cooking spray
- 9 cooked lasagna noodles
- 9 slices (3/4-ounce) American reduced-fat cheese cut into small pieces
- 1 teaspoon paprika
Peaches in Red Wine
By Lv2Cook
Combine first 8 ingredients in a large saucepan
- 1/4 cup sugar
- 1/4 cup orange rind strips (about 1 orange)
- 1/4 cup lemon rind strips (about 2 large lemons)
- 1/8 teaspoon ground cardamom
- 7 whole cloves
- 4 black peppercorns
- 1 (3-inch) cinnamon stick
- 1 (750-milliliter) bottle dry red wine (such as Côtes du Rhône)
- 6 cups fresh sliced peaches (about 2 1/4 pounds)
French Twist Paste
By Lv2Cook
Heat oil in a nonstick skillet over medium heat
- 1 tablespoon olive oil
- 1 1/2 cups minced shallots or sweet onion
- 3 garlic cloves minced
- 1/4 cup Dijon mustard
- 1 teaspoon dried rosemary crushed
- 4 teaspoons balsamic vinegar
- 1/4 teaspoon pepper
Watercress-and-Sprout Salad
By Lv2Cook
Combine soy sauce, vinegar, water, and oil in a medium bowl, and stir well with a whisk
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 teaspoon sesame oil
- 4 cups trimmed watercress
- 1 cup bean sprouts
- 1 tablespoon sesame seeds toasted
Praline Banana-Yam Pudding
By Lv2Cook
Preheat oven to 350º. Bake potatoes at 350º for 1 hour or until tender
- 2 3/4 pounds sweet potatoes (about 4 medium)
- 2 ripe bananas
- 2 tablespoons margarine melted
- 1/4 cup packed dark brown sugar divided
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 tablespoon margarine
- 2 tablespoons chopped pecans
Grilled Arugula-Stuffed Swordfish Steaks
By Lv2Cook
Cut a horizontal slit through one side of each steak to form a deep pocket; set aside
- 4 (6-ounce) swordfish steaks (about 1 1/2 inches thick
- 1/4 cup dry white wine
- 1/4 cup fresh lime juice
- 1/4 cup low-sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon grated peeled fresh ginger
- 1/2 teaspoon coarsely ground pepper
- 1/2 teaspoon dark sesame oil
- 1 garlic clove minced
- 1/4 teaspoon salt
- 4 cups trimmed arugula
- Cooking spray
Basic Herb Croutons
By Lv2Cook
Preheat oven to 400º. Place bread cubes on a jelly-roll pan; lightly coat bread cubes with cooking spray
- 4 cups (1/2-inch) cubed French bread (about 4 [1-ounce] slices)
- Olive oil-flavored cooking spray
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Rosemary Swordfish on Vegetable Couscous
By Lv2Cook
Combine first 3 ingredients, and stir well
- 1 tablespoon olive oil
- 2 teaspoons minced fresh rosemary
- 1 garlic clove crushed
- 6 (6-ounce) swordfish steaks
- 1/2 cup diced carrot
- 1/2 cup diced zucchini
- 3 tablespoons chopped pitted kalamata olives
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 (14 1/4-ounce) can no-salt-added chicken broth
- 1 cup uncooked couscous
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Cooking spray
Island Beef Stew
By Lv2Cook
Dredge beef in flour. Heat oil in a large Dutch oven; add beef, browning on all sides
- 3 pounds lean, boned chuck roast trimmed
- 3 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 2 (14 1/2-ounce) cans no-salt-added whole tomatoes undrained and chopped
- 3 cups vertically sliced onion
- 1 1/4 teaspoons pepper
- 1 teaspoon salt
- 2 cups water
- 1/3 cup molasses
- 1/3 cup white vinegar
- 2 1/2 cups thinly sliced carrot (about 1 pound)
- 1/2 cup raisins
- 1/2 teaspoon ground ginger