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Recipes
Apricot Fruit Snacks
By Lv2Cook
Preheat oven to 175º or lowest temperature on oven thermostat
- 3 cups chopped apricots (about 1 pound)
- 1/2 cup sugar
- 1/4 cup water
- Cooking spray
Roast Beef Tenderloin with Portobello Mushroom-and-Escarole Gratin and Winter Vegetable Salad
By Lv2Cook
Prepare Winter Vegetable Salad: Preheat oven to 400º
- WINTER VEGETABLE SALAD
- 1/4 cup water
- 8 pearl onions peeled
- 2 small parsnips (cut in half) peeled
- OR
- 4 baby parsnips (cut in half) peeled
- 12 thin asparagus spears trimmed
- 8 baby carrots peeled
- 12 baby beets trimmed
- 1 tablespoon olive oil
- 3 (3 1/2-ounce) packages fresh shiitake mushrooms stems removed (about 4 cups)
- 1/2 cup chopped onion
- 2 garlic cloves minced
- 1 cup water
- 1/4 cup balsamic vinegar
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh tarragon
- OR
- 2 teaspoons dried tarragon
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- PORTOBELLO MUSHROOM-AND-ESCAROLE GRATIN
- 1 cup chopped onion
- 1 cup low-salt chicken broth
- 1/3 cup balsamic vinegar
- 1/4 cup dry red wine
- 1 teaspoon chopped fresh thyme
- OR
- 1/4 teaspoon dried thyme
- 1/2 teaspoon freshly ground pepper
- 1/8 teaspoon cumin seeds toasted and ground
- 3 garlic cloves minced
- 8 large portobello mushroom caps
- 14 cups torn escarole (about 1 bunch)
- 1 teaspoon unsalted butter
- 1/2 cup fresh bread crumbs
- 1/4 cup (1 ounce) crumbled goat cheese
- 1/4 cup (1 ounce) shredded fresh Parmesan cheese
- 3 tablespoons chopped flat-leaf parsley
- 1 tablespoon unsalted butter melted
- 1/2 teaspoon mustard seeds toasted and ground
- ROAST BEEF TENDERLOIN
- 2 teaspoons olive oil divided
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon ground cardamom
- 1 pound beef tenderloin
Ham-and-Vegetable Couscous
By Lv2Cook
Bring 1 3/4 cups water and basil to a boil in a medium saucepan, and stir in couscous
- 1 3/4 cups water
- 1/2 teaspoon dried basil
- 1 cup uncooked couscous
- 1 cup chopped honey-baked ham
- 1/3 cup thinly sliced green onions
- 1/4 cup grated Parmesan cheese
- 1 (15.25-ounce) can no-salt-added whole-kernel corn drained
- 3 tablespoons water
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
Triple-Fruit Scones
By Lv2Cook
Preheat oven to 400º. Lightly spoon flour into dry measuring cups; level with a knife
- 3 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons chilled stick margarine or butter
- 1/3 cup chopped dried apricots
- 1/3 cup sweetened dried cranberries (such as Craisins)
- 3/4 cup low-fat buttermilk
- 2 teaspoons grated orange rind
- 1 large egg
- 1 large egg white
- Cooking spray
- 1 tablespoon sugar
Garlic-Sizzled Mushrooms
By Lv2Cook
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot
- 1 teaspoon olive oil
- Cooking spray
- 5 cups (about 1 pound) quartered mushrooms
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon salt
- 10 garlic cloves chopped
- 1/2 cup no-salt-added beef broth
- Dash black pepper
- 2 tablespoons chopped fresh parsley
Tomato-Orange Pasta Toss
By Lv2Cook
Cook penne according to package directions, omitting salt and fat
- 8 ounces uncooked penne (tube-shaped pasta)
- 1 ounce sun-dried tomatoes (about 12) packed without oil
- 1/2 cup boiling water
- 3 tablespoons water
- 2 teaspoons olive oil
- 6 garlic cloves thinly sliced
- 2 strips orange rind (3 × 1/2-inch)
- 3/4 cup orange juice
- 1 (28-ounce) can crushed tomatoes undrained
- 3 tablespoons chopped fresh parsley
- 8 ounces part-skim Mozzarella cheese cut into 1/2-inch cubes
Fresh Tomato-and-Corn Salsa
By Lv2Cook
Steam corn, covered, 2 minutes, and cool
- 1/2 cup fresh corn kernels (about 1 ear)
- 1 1/4 cups chopped tomato
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1/4 cup chopped green onions
- 1/4 cup fresh lemon juice
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
Summer Fruit with Sparkling Custard Sauce
By Lv2Cook
Heat milk over medium-high heat in a heavy saucepan to 180º or until tiny bubbles form around edge (do not boil)
- 1 1/4 cups 1% low-fat milk
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup brut champagne
- 1 1/2 cups fresh raspberries
- 3 medium nectarines each cut into 8 wedges
Oyster Bisque
By Lv2Cook
Heat oil in a medium saucepan over medium-high heat
- 1 teaspoon olive oil
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper
- 1 tablespoon all-purpose flour
- 3/4 cup evaporated skim milk
- 1 (12-ounce) container select oysters drained
- 2 teaspoons chili sauce
- 1 teaspoon Worcestershire sauce
- Dash ground red pepper
- 1/4 teaspoon paprika
Curried Lamb-and-Lentil Stew
By Lv2Cook
Trim fat from lamb, and cut into 1-inch cubes
- 1 1/2 pounds lean boned leg of lamb
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 garlic cloves minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 2 cups low-salt chicken broth
- 3/4 cup lentils
- 1 (28-ounce) can crushed tomatoes undrained
- 3 1/2 cups chopped collards (about 1/4 pound)
- OR
- 3 1/2 cups chopped spinach (about 1/4 pound)
- 1/2 cup diced carrot
- 2 tablespoons chopped fresh cilantro
- Cilantro sprigs (optional)