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Recipes
Tuscan Skillet Supper
By Lv2Cook
Heat oil in a large nonstick skillet over medium-high heat
- 2 teaspoons olive oil
- 1 cup chopped zucchini
- 1/2 cup sliced onion
- 1/2 cup sliced celery
- 1/2 cup diced red bell pepper
- 1 teaspoon dried oregano
- 2 garlic cloves minced
- 1 cup diced tomato
- 1 (15-ounce) can cannellini beans or other white beans rinsed and drained
- 2 rosemary sprigs
- 1 cup chopped spinach
- 1/2 cup (2 ounces) shredded part-skim Mozzarella cheese
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Tangy Leek Salad
By Lv2Cook
Remove roots, outer leaves, and tops from leeks, leaving 2 inches of each leek
- 6 medium leeks
- 2 tablespoons red wine vinegar
- 2 teaspoons olive oil
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon capers
- 1/2 cup diced tomatoes
- 1 tablespoon chopped fresh basil
Pasta Puttanesca
By Lv2Cook
Heat oil in a nonstick skillet over low heat
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves minced
- 3 1/2 cups diced plum tomato
- 1/4 cup minced fresh flat-leaf parsley
- 3 tablespoons Spanish olives halved
- 2 tablespoons minced fresh oregano
- OR
- 2 teaspoons dried oregano
- 1 1/2 tablespoons capers
- 2 teaspoons anchovy paste
- 1/8 teaspoon crushed red pepper (1/8 to 1/4 teaspoon)
- 4 cups hot cooked vermicelli (about 8 ounces uncooked pasta)
- Oregano sprigs (optional)
Emu Fillets with Quandong-Chile Glaze
By Lv2Cook
Combine first 5 ingredients in a large zip-top plastic bag
- 4 (4-ounce) emu fillets
- 3/4 cup dry red wine
- 2 rosemary sprigs
- 2 thyme sprigs
- 2 basil sprigs
- 1/2 cup water
- 1/4 cup chopped dried quandongs (or dried peaches)
- 2 tablespoons sugar
- 1/2 cup port or other sweet red wine
- 1 1/2 tablespoons red wine vinegar
- 1/2 cup beef consommé
- 1 tablespoon minced seeded serrano chile
- Cooking spray
- 4 cups gourmet salad greens
Vegetable Burgers with Indian Seasonings
By Lv2Cook
Combine lentils and potatoes in a medium saucepan
- 1/2 cup dried lentils
- 1/2 pound cubed peeled red potatoes
- 3/4 teaspoon salt
- 1/2 cup chopped carrot
- 1/2 cup chopped cauliflower
- 1/2 cup frozen petite green peas
- 5 teaspoons vegetable oil divided
- 1/2 cup finely chopped onion
- 1/2 teaspoon ground cumin
- 1/2 teaspoon minced peeled fresh ginger
- 1/4 teaspoon mustard seeds
- 1/8 teaspoon ground red pepper
- 1 garlic clove minced
- 1 tablespoon minced fresh cilantro
- 1/4 cup uncooked farina (such as Instant Cream of Wheat)
- 1/4 cup egg substitute
- 1/2 cup dry breadcrumbs
- 3 (6-inch) pita bread rounds cut in half
Spiced Plum Butter
By Lv2Cook
Combine juice and plums in a large saucepan or Dutch oven
- 3/4 cup orange juice
- 4 pounds plums quartered
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Banana Pudding
By Lv2Cook
Preheat oven to 325º. Combine flour and salt in a medium saucepan
- 1/3 cup all-purpose flour
- Dash salt
- 2 1/2 cups 1% low-fat milk
- 1 (14-ounce) can fat-free sweetened condensed milk
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 3 cups sliced ripe banana divided
- 45 reduced-fat vanilla wafers divided
- 4 large egg whites (at room temperature)
- 1/4 cup sugar
Roasted Summer-Fruit Salad
By Lv2Cook
Preheat oven to 475º. Place fruit in an 11 × 7-inch baking dish
- 1 1/2 cups sliced peeled papaya
- 1 1/2 cups sliced peeled peaches
- OR
- 1 1/2 cups sliced peeled nectarines
- 3/4 cup cubed peeled ripe mango
- 1 tablespoon fresh lime juice
- 1 tablespoon margarine melted
- 1 teaspoon sugar
- 6 tablespoons balsamic vinegar
Honey-Baked Figs
By Lv2Cook
Preheat oven to 325º. Place figs in a saucepan
- 12 dried figs
- 1/3 cup honey
- 2 tablespoons slivered almonds toasted
Cajun Chicken with Okra
By Lv2Cook
Heat oil in a large nonstick skillet over medium-high heat until hot
- 2 teaspoons vegetable oil
- 4 (4-ounce) skinned boned chicken breast halves
- 2/3 cup low-salt chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 1 (14 1/2-ounce) can Cajun-style stewed tomatoes undrained and chopped
- 2 garlic cloves crushed
- 1 (10-ounce) package frozen cut okra thawed
- 1 1/2 tablespoons all-purpose flour
- 2 tablespoons water
- 1/4 teaspoon hot sauce
- 2 cups cooked long-grain rice