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Recipes
Green-Tomato Salsa with Thai Spices
By Lv2Cook
Cut tomatoes and red onion in half vertically
- 2 pounds green tomatoes (about 4)
- 1 large red onion
- 1/4 cup minced fresh cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 2 teaspoons minced seeded serrano chile
- 2 teaspoons minced peeled fresh ginger
- 2 teaspoons ground coriander
- 2 teaspoons vegetable oil
- 1 teaspoon sesame oil
- 1 cup chopped green onions
- 1 cup julienne-cut yellow bell pepper
Sweet Potato-Plantain Bake
By Lv2Cook
Preheat oven to 350º. Place potato in a saucepan, and cover with water; bring to a boil
- 7 cups (1/2-inch) cubed peeled sweet potato (about 2 1/4 pounds)
- 2 cups sliced very ripe plantain (about 1 pound)
- 1/3 cup packed brown sugar
- 1/4 cup fat-free milk
- 1/4 cup low-fat sour cream
- 1/4 teaspoon ground allspice
- Cooking spray
- 1/4 cup whole pitted dates chopped
- 1/4 cup slivered almonds toasted
Curried-Lamb Fricassee
By Lv2Cook
Heat oil in a large Dutch oven over medium heat
- 2 teaspoons vegetable oil
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1 pound lamb stew meat
- 2 cups diced onion
- 3 cups cubed baking potato
- 1 cup diagonally sliced carrot
- 1 cup cubed green bell pepper
- 1 cup cubed red bell pepper
- 3/4 cup golden raisins
- 2 tablespoons curry powder
- 1 tablespoon grated peeled fresh ginger
- 2 cups diced plum tomato
- 3/4 cup beef broth
Strawberry-Orange Mélange
By Lv2Cook
Peel and section oranges over a bowl, and squeeze membranes to extract juice
- 4 navel oranges (about 2 pounds)
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 2 cups sliced strawberries
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups vanilla low-fat ice cream
- Mint sprigs (optional)
Crunchy Vegetable Wrap
By Lv2Cook
Spread 1 tablespoon cream cheese over each tortilla; top each with a lettuce leaf
- 1/4 cup tub-style fat-free cream cheese
- 4 (10-inch) fat-free flour tortillas
- 4 curly leaf lettuce leaves
- 1 cup alfalfa sprouts
- 1 cup shredded red cabbage
- 1/2 cup chopped tomato
- 1/4 cup (1 ounce) crumbled blue cheese
- 2 tablespoons finely diced red onion
Spiced Squash Butter
By Lv2Cook
Preheat oven to 400º. Cut squash in half lengthwise; discard seeds and stringy pulp
- 3 medium acorn or other winter squash (about 3 pounds)
- 1/2 cup thawed apple juice concentrate undiluted
- 3/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Mushroom-Stuffed Chicken Breasts with Madeira Sauce
By Lv2Cook
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat
- 1 teaspoon olive oil divided
- 2 cups diced crimini or button mushrooms
- 1 large garlic clove minced
- 1/4 teaspoon pepper
- 4 (4-ounce) skinned, boned chicken breast halves
- 4 (2 1/2-ounce) slices Gouda or fontina cheese
- 3/4 cup low-salt chicken broth
- 1/4 cup Madeira or dry sherry
- 1 teaspoon cornstarch
- 1 teaspoon water
- 4 small crimini or button mushrooms halved (optional)
- Thyme sprigs (optional)
Tex-Mex Tofu Burritos
By Lv2Cook
Place tofu in a shallow dish
- 1 (10.5-ounce) package extra-firm light tofu drained and cut into 1/2-inch cubes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 2 teaspoons cider vinegar
- 2 teaspoons vegetable oil
- 1 cup sliced onion separated into rings
- 1 cup julienne-cut red bell pepper (3 × 1/4-inch)
- 1 cup julienne-cut zucchini (3 × 1/4-inch)
- 1/2 cup corn, black bean, and roasted-red pepper salsa (such as Jardine's)
- 1/4 teaspoon salt
- 4 (8-inch) fat-free flour tortillas
- 1/4 cup sliced green onions
- 1/4 cup low-fat sour cream
- 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
Pavlova
By Lv2Cook
Preheat oven to 275º. Cover a large baking sheet with parchment paper
- 5 large egg whites (at room temperature)
- 1/4 teaspoon salt
- 1 cup sugar
- 4 teaspoons cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 4 cups assorted fresh berries
- 2 tablespoons powdered sugar
- 1 1/2 cups light vanilla ice cream melted
- 1/2 teaspoon Grand Marnier (orange-flavored liqueur) or extract of your choice
Fire-and-Spice Rub
By Lv2Cook
Combine all ingredients. Serving Size: 1 tablespoon
- 2 tablespoons cracked black pepper
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons dried basil
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt