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Recipes
Mushroom-Chive Pilaf
By Lv2Cook
Heat oil in a medium saucepan over medium-high heat
- 1 tablespoon olive oil
- 1/2 cup minced fresh onion
- 1 garlic clove minced
- 2 cups low-salt chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup uncooked basmati rice
- 1/4 cup chopped chives
- 1/4 cup thinly sliced green onions
- 1 (8-ounce) package mushrooms chopped
Tex-Mex Black Bean Dip
By Lv2Cook
Place beans in a bowl; partially mash until chunky
- 1 (15-ounce) can black beans drained
- 1 teaspoon vegetable oil
- 1/2 cup chopped onion
- 2 garlic cloves minced
- 1/2 cup diced tomato
- 1/3 cup mild picante sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
Pasta with Oysters and Tasso
By Lv2Cook
Drain oysters, reserving 1/3 cup juice, and set both aside
- 1 (12-ounce) container select oysters undrained
- 1 cup chopped green onions
- 1 cup evaporated skim milk
- 2/3 cup diced tasso
- 1 garlic clove minced
- 2 tablespoons all-purpose flour
- 1 tablespoon chopped fresh parsley
- 1/8 teaspoon Cajun-Creole Seasoning (see recipe)
- 6 cups hot cooked angel hair (about 3/4 pound uncooked pasta)
- Basil sprigs (optional)
Fingerling Potatoes with Oregano Pesto
By Lv2Cook
Combine first 8 ingredients in a food processor; process until smooth
- 2 cups torn spinach leaves
- 2 cups fresh parsley leaves
- 1 cup fresh oregano leaves
- 2 tablespoons grated fresh Parmesan cheese
- 2 tablespoons sliced almonds toasted
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 2 large garlic cloves peeled
- 2 tablespoons olive oil
- 1 1/2 pounds fingerling potatoes (16 potatoes)
Vermicelli with Shrimp and Arugula
By Lv2Cook
Cook pasta according to package directions, omitting salt and fat
- 1/2 pound uncooked vermicelli
- 2 tablespoons olive oil divided
- 1/4 teaspoon crushed red pepper
- 4 garlic cloves minced
- 3/4 pound large shrimp peeled and deveined
- 3/4 cup clam juice
- 1/2 cup sliced green onions
- 1/4 cup chopped fresh parsley
- 2 tablespoons dry white wine
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 4 cups torn arugula or spinach (about 10 ounces)
Green Beans with Lemon and Browned Garlic
By Lv2Cook
Bring water to a boil in a large nonstick skillet; add beans
- 3/4 cup water
- 1 pound green beans trimmed
- 2 1/2 teaspoons olive oil
- 3 garlic cloves minced
- 3 tablespoons fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Summer Risotto
By Lv2Cook
Bring broth to a simmer in a saucepan (do not boil)
- 2 (14 1/2-ounce) cans vegetable broth
- 1 tablespoon olive oil
- 2 teaspoons margarine or butter
- 1 cup diced onion
- 1 cup (1/4-inch) cut green beans
- 1/2 cup chopped red bell pepper
- 1/2 cup diced carrot
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh basil
- 2 garlic cloves minced
- 1 cup uncooked Arborio rice or other short-grain rice
- 1/2 cup dry white wine
- 1 tablespoon grated fresh Parmesan cheese
- 1/4 teaspoon black pepper
- Minced fresh flat-leaf parsley (optional)
Curried Santa Barbara Shrimp Salad
By Lv2Cook
Combine first 4 ingredients in a small bowl
- 1/2 cup fat-free mayonnaise
- 1 tablespoon curry powder
- 1 tablespoon fresh lime juice
- 1 teaspoon minced peeled fresh ginger
- 3/4 cup sake (rice wine) divided
- 1/2 cup golden raisins
- 1 pound large shrimp peeled and deveined
- 4 cups diced Asian pear or ripe pear
- 1 1/2 cups diced peeled mango
- 6 tablespoons slivered almonds toasted
- 8 cups gourmet salad greens
Strawberry Margaritas
By Lv2Cook
Combine strawberries, ice, tequila, lime juice, sugar, and liqueur in a blender, and process until the mixture is s...
- 3 1/2 cups strawberries
- 2 1/2 cups crushed ice
- 1/2 cup tequila
- 1/2 cup fresh lime juice
- 1/4 cup sugar
- 3 tablespoons Cointreau (orange-flavored liqueur)
- Lime wedges (optional)
Spiced Pear Butter
By Lv2Cook
Combine pears and juice in a large saucepan or Dutch oven
- 6 cups chopped peeled ripe pears (about 2 pounds)
- 1/2 cup apple juice
- 1 cup sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom (optional)
- 1 teaspoon vanilla extract