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Recipes
West Indies Corn and Chicken
By Lv2Cook
Cut off tops of corn kernels; scrape corn milk and remaining pulp from cobs using the dull side of a knife blade
- 6 ears shucked corn
- SPICE MIXTURE
- 2 teaspoons dried thyme
- 2 teaspoons coriander seeds crushed
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried orange peel
- 1/2 teaspoon ground cumin
- REMAINING INGREDIENTS
- 6 skinned, boned chicken breast (about 1 1/4 pound)
- 1 bacon slice
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1 tablespoon chopped seeded jalapeño pepper
- 1 cup water
- 1 1/4 cups fat-free, less-sodium chicken broth
- 1 (15-ounce) can black beans rinsed and drained
- 1 cup uncooked converted rice
- 1 teaspoon sesame seeds
Grilled Pepper Steak with Bell Pepper Salsa
By Lv2Cook
Combine first 10 ingredients in a large zip-top plastic bag
- 1/3 cup balsamic vinegar
- 2 tablespoons molasses
- 1 teaspoon dried thyme
- 1 teaspoon vegetable oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
- 3 large shallots peeled and halved lengthwise
- 1 large red bell pepper seeded and quartered (about 8 ounces)
- 1 large yellow bell pepper seeded and quartered (about 8 ounces)
- Cooking spray
- 4 teaspoons coarsely ground pepper
- Thyme sprigs (optional)
Tuscan Bread Salad with Corn
By Lv2Cook
Prepare bread salad: Combine corn and 1/2 cup water in a small saucepan, and bring to a boil
- BREAD SALAD
- 1 cup fresh corn kernels (about 2 ears)
- 1/2 cup water
- 2 cups (1-inch) cubed Italian bread
- 3 garlic cloves minced
- VINAIGRETTE
- 2 tablespoons white wine vinegar
- 2 tablespoons water
- 2 tablespoons mango chutney
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1 cup chopped seeded peeled cucumber
- 1 cup chopped seeded tomato
- 1/2 cup chopped green onions
- 1/2 cup chopped yellow bell pepper
Tabbouleh Burgers
By Lv2Cook
Combine first 5 ingredients in a small bowl; cover and chill
- 1 cup chopped seeded peeled cucumber
- 1/2 cup plain low-fat yogurt
- 1 tablespoon chopped fresh dill
- 1 tablespoon rice vinegar
- 1/8 teaspoon salt
- 3/4 cup uncooked bulgur
- 1/2 cup boiling water
- 2 tablespoons fresh lemon juice
- 4 teaspoons olive oil divided
- 1/4 cup finely chopped green onions
- 2 tablespoons chopped pistachios
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 2 garlic cloves minced
- 1/4 cup chopped fresh parsley
- 1 (15-ounce) can chickpeas (garbanzo beans) rinsed
- 2 tablespoons all-purpose flour
- 2 large egg whites lightly beaten
- Cooking spray
- 6 (1 1/2-ounce) hamburger buns
- Parsley sprigs (optional)
Pasta Primavera
By Lv2Cook
Steam carrot, covered, 5 minutes or until crisp-tender
- 2 cups diagonally sliced carrot
- 2 cups uncooked fusilli (twisted spaghetti)
- 1 1/2 tablespoons olive oil
- 1 cup chopped fennel bulb
- 1 1/2 cups thinly sliced leek (about 1 medium)
- 1 cup red bell pepper strips
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh thyme
- 3 garlic cloves minced
- 1 cup frozen green peas thawed
- 1/2 cup dry vermouth
- 1/2 teaspoon salt
- 3/4 cup (3 ounces) grated Asiago cheese divided
- 2 tablespoons chopped fennel fronds
Eggs Pipérade
By Lv2Cook
Heat oil in a large nonstick skillet over medium-high heat
- 1 teaspoon olive oil
- 3/4 cup chopped red bell pepper
- 3/4 cup chopped green bell pepper
- 1 garlic clove minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper (1/4 to 1/2 teaspoon)
- 1 (14.5-ounce) can diced tomatoes undrained
- 4 large eggs lightly beaten
- 1 tablespoon chopped fresh parsley (optional)
Vegetable Breadsticks
By Lv2Cook
Combine first 5 ingredients; set aside
- 1 cup instant potato flakes
- 1 cup water
- 6 tablespoons skim milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 package dry yeast
- 2 tablespoons sugar
- 3/4 cup skim milk (105º to 115º)
- 5 cups bread flour divided
- 1/4 cup stick margarine softened
- 1 teaspoon salt
- 1 teaspoon cider vinegar
- 1 large egg
- Cooking spray
Pork Loin with Roasted Onion-Apricot Rice
By Lv2Cook
Preheat oven to 450º. Combine first 3 ingredients in a bowl; cover with plastic wrap and vent
- 1/2 cup coarsely chopped dried apricots
- 1/2 cup dark rum
- 1/3 cup golden raisins
- 2 cups pieces (1/2-inch) Vidalia or other sweet onion
- 2 cups pieces (1/2-inch) red onion
- 1 1/2 cups coarsely chopped boiling onion (about 1/2 pound)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (2-pound) lean boned center-cut pork loin roast
- 1 teaspoon cracked black pepper
- 1/4 teaspoon salt
- 1 garlic clove crushed
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1 garlic clove crushed
- 3 cups hot cooked rice
- 2 tablespoons slivered almonds toasted
Gratin of Leeks and Ham
By Lv2Cook
Preheat the oven to 350º
- Béchamel Sauce (see recipe)
- 2 1/2 pounds leeks (about 4 medium)
- 16 very thin slices lean smoked ham (about 3/4 pound)
- Cooking spray
- 1 tablespoon grated Parmesan cheese
Banana Caramel Custard
By Lv2Cook
Preheat oven to 350º. Combine 1 cup sugar and water in a small heavy saucepan over medium-high heat; cook until s...
- 1 cup sugar
- 1/2 cup water
- Cooking spray
- 2 cups 2% low-fat milk
- 6 tablespoons sugar
- 1/2 cup mashed ripe banana
- 1 tablespoon vanilla extract
- 4 large eggs lightly beaten
- Mint sprigs (optional)