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Recipes
Triple-Mushroom Polenta
By Lv2Cook
Preheat broiler. Remove stems from mushrooms
- 1 (3 1/2-ounce) package fresh shiitake mushrooms
- 1 (3-ounce) package chanterelle mushrooms
- 1 (3-ounce) package oyster mushrooms
- 2 teaspoons olive oil
- 1/3 cup minced shallots
- 3 garlic cloves minced
- 2 tablespoons all-purpose flour
- 1 (14 1/4-ounce) can no-salt-added beef broth
- 1 1/2 tablespoons minced fresh thyme
- OR
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon freshly ground pepper
- 1 (16-ounce) tube wild-mushroom polenta cut crosswise into 12 slices
- Cooking spray
- 1/2 cup (2 ounces) grated Asiago cheese
Gazpacho with Avocado and Cumin Chips
By Lv2Cook
Combine the first 12 ingredients in a large nonaluminum bowl
- 1 1/2 cups bottled Bloody Mary mix (such as Major Peters)
- 1 1/2 cups finely diced tomato
- 1 cup finely diced yellow bell pepper
- 3/4 cup chopped seeded peeled cucumber
- 3/4 cup finely diced red onion
- 2 tablespoons fresh lime juice
- 1 teaspoon red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves crushed
- 1 (5 1/2-ounce) can low-sodium vegetable juice
- 1 (5 1/2-ounce) can tomato juice
- 3/4 cup diced peeled avocado
- 3/4 cup chopped green onions
- Cumin Chips (recipe follows)
- CUMIN CHIPS
- 4 (6 inch) corn tortillas each cut into 6 wedges
- Cooking spray
- 1/2 teaspoon ground cumin
Tomato-Shellfish Salad
By Lv2Cook
Combine the first 5 ingredients in a medium bowl; stir with a whisk until well-blended
- 2 tablespoons chopped fresh parsley
- 6 tablespoons sherry vinegar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 2 garlic cloves minced
- 3/4 pound cooked medium shrimp peeled and deveined
- 2 cups diced tomato
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
Fresh-Corn Risotto with Roasted Peppers and Sausage
By Lv2Cook
Cut the bell peppers in half lengthwise, and discard the seeds and membranes
- 3 yellow bell peppers
- 5 cups fat-free, less-sodium chicken broth
- 1 (12-ounce) package frozen bulk turkey sausage (such as Louis Rich) thawed
- 1 teaspoon stick margarine or butter
- 2 cups fresh corn kernels (about 4 ears)
- 2 garlic cloves minced
- 1 1/4 cups uncooked Arborio rice or other short-grain rice
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- Minced fresh cilantro (optional)
Summer Pasta Salad with Chicken, Mint, and Dill
By Lv2Cook
Combine first 7 ingredients in a large bowl; stir well
- 1 (8-ounce) carton plain fat-free yogurt
- 1 tablespoon minced fresh dill
- OR
- 1 teaspoon dried dill
- 1 tablespoon minced fresh mint
- OR
- 1 teaspoon dried mint flakes
- 1 tablespoon coarse-grained mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 3 cups cooked fusilli (about 6 ounces uncooked twisted spaghetti)
- 2 cups skinned, cubed roasted chicken breast (about 8 ounces)
- 1 cup diced green bell pepper
- 1 cup diced tomato
- 1/2 cup thinly sliced green onions
- 1 (14-ounce) can quartered artichoke hearts drained
Oyster Dressing
By Lv2Cook
Preheat oven to 350º. Melt margarine in a Dutch oven over medium-high heat
- 2 tablespoons margarine
- 1 1/2 cups chopped onion
- 1 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 garlic cloves minced
- 12 cups (1-inch) cubed French bread (about 1 pound)
- 2 cups herb-seasoned stuffing mix
- 1/2 cup water
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 (10-ounce) containers standard oysters undrained
- 1 cup chopped green onions
- 1/2 cup finely shredded Parmesan cheese
- Cooking spray
Curried Lentil Soup
By Lv2Cook
Heat oil in a large Dutch oven over medium-high heat
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 1/4 teaspoons curry powder
- 7 cups water
- 3/4 cup lentils
- 2 tablespoons chopped fresh basil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1 (14.5-ounce) can diced tomatoes undrained
- Fresh basil (optional) fresh basil
Tuna-and-Wild Rice Salad
By Lv2Cook
Prepare the rice according to package directions, omitting fat
- 1 (6.2-ounce) package fast-cooking recipe long-grain and wild rice (such as Uncle Ben's)
- 2 (6-ounce) cans low-sodium albacore tuna in water drained
- 1 (14-ounce) can quartered artichoke hearts drained
- 1 (4 1/2-ounce) jar sliced mushrooms drained
- 1/3 cup sliced green onions
- 2 tablespoons white wine vinegar
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon pepper
- 8 romaine lettuce leaves
- 12 cherry tomatoes halved
Pimento-Cheese Spoon Bread with Roasted Summer Squash
By Lv2Cook
Preheat oven to 375º. Combine water and cornmeal in a medium saucepan; stir well
- 1 cup water
- 1/2 cup yellow cornmeal
- 1/2 cup 1% low-fat milk
- 1/2 cup shredded extra-sharp Cheddar cheese (2 ounces)
- 1/4 cup grated fresh onion
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon black pepper
- 2 garlic cloves minced
- 1 (2-ounce) jar diced pimento drained
- 3 large egg whites (at room temperature)
- 1 tablespoon sugar
- Roasted Summer Squash
- Cooking spray
- ROASTED SUMMER SQUASH
- 2 cups thinly sliced yellow squash
- 1/2 teaspoon vegetable oil
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- Cooking spray
Ginger Cookies
By Lv2Cook
Preheat oven to 350º. Beat 2/3 cup sugar and margarine at medium speed of a mixer until well-blended
- 2/3 cup plus 3 tablespoons sugar divided
- 1/4 cup plus 2 tablespoons stick margarine softened
- 1/4 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground mace
- Cooking spray