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Recipes
Tangy Leek Salad
By Lv2Cook
Remove roots, outer leaves, and tops from leeks, leaving 2 inches of each leek
- 6 medium leeks
- 2 tablespoons red wine vinegar
- 2 teaspoons olive oil
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon capers
- 1/2 cup diced tomatoes
- 1 tablespoon chopped fresh basil
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 Pizza with Feta Cheese
By Lv2Cook
Preheat oven to 375º. Combine first 7 ingredients in a large saucepan; bring to a boil
- 1/2 cup dry vermouth
- 1 1/2 teaspoons grated lemon rind
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped red onion
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 6 black peppercorns
- 1 cup sliced zucchini
- 1 cup sliced yellow squash
- 1/2 cup chopped red bell pepper
- 3 cups sliced cremini mushrooms (about 1/2 pound)
- 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
- 3/4 cup (3 ounces) crumbled Feta cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon extra-virgin olive oil
Pork Roast with Plum Glaze
By Lv2Cook
Preheat oven to 425º. Unroll roast; trim fat
- 1 1/2 pounds lean, boned pork loin roast
- 5 tablespoons Spiced Plum Butter (see recipe)
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons grated peeled fresh ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon five-spice powder (optional)
- 3 garlic cloves crushed
- Cooking spray
- 1/4 cup water
- Plum slices (optional)
- Sage sprigs (optional)
Strawberry Waffles with Buttered Strawberry Sauce
By Lv2Cook
Lightly spoon flour into a dry measuring cup; level with a knife
- 1 cup all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup sliced strawberries
- 2 tablespoons 1% low-fat milk
- 1 tablespoon vegetable oil
- 1/4 teaspoon vanilla extract
- 1 large egg
- Cooking spray
- Buttered Strawberry Sauce
- BUTTERED STRAWBERRY SAUCE
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
- 1 (11.5-ounce) can strawberry-banana nectar
- 1 tablespoon stick margarine or butter
- 1/2 teaspoon vanilla extract
- 2 1/2 cups sliced strawberries
Crunchy Granola with Dried Fruit
By Lv2Cook
Preheat oven to 300º. Combine the first 4 ingredients in a bowl, and let stand 15 minutes
- 1 cup boiling water
- 1/2 cup sweetened dried cranberries (such as Craisins)
- 1/4 cup packed brown sugar
- 1 (6-ounce) bag dried mixed tropical fruit
- 3 cups regular oats
- 1/2 cup sliced almonds
- 1/2 cup roasted sunflower kernels
- 1/4 cup flaked sweetened coconut
- 2 tablespoons nonfat dry milk
- 1 teaspoon ground cinnamon
Pita Chips
By Lv2Cook
Preheat oven to 350º. Split pitas, and cut each into 8 wedges
- 3 (6-inch) pitas
Southwestern Corn-and-Pepper Gratin
By Lv2Cook
Preheat oven to 425º. Heat oil in a large nonstick skillet over medium heat
- 1 teaspoon olive oil
- 1 cup chopped onion
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 3/4 teaspoon salt divided
- 1/2 teaspoon freshly ground pepper
- 2 3/4 cups fresh corn kernels (about 4 ears) divided
- 2 tablespoons minced seeded jalapeño pepper
- 1 teaspoon cumin seeds crushed
- OR
- 1/2 teaspoon ground cumin
- 1/4 cup (1 ounce) grated sharp Cheddar cheese
- Cooking spray
- 3/4 cup skim milk
- 1/4 cup nonfat dry milk
- 1 tablespoon all-purpose flour
- 3 large eggs
Moroccan Spiced Salmon
By Lv2Cook
Prepare Spiced Salmon: Preheat oven to 450º
- SPICED SALMON
- 1 teaspoon fennel seeds
- 1 star anise pod
- 2 1/2 tablespoons ground cumin
- 2 teaspoons ground red pepper
- 1 teaspoon ground cardamom
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 6 (6-ounce) salmon fillets skinned
- HARISSA VINAIGRETTE
- 2 tablespoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon sherry vinegar
- 2 red bell peppers (about 3/4 cup) roasted and peeled
- 1 garlic clove
- VEGETABLE COUSCOUS
- 1 tablespoon olive oil
- 3/4 cup finely diced zucchini
- 3/4 cup finely diced peeled eggplant
- 1/2 cup finely diced red bell pepper
- 1/2 cup finely diced yellow bell pepper
- 1/2 cup finely diced onion
- 1 3/4 cups water
- 1/2 teaspoon salt
- 1 1/4 cups uncooked couscous
- 1/2 cup finely diced tomato
- 1/3 cup finely chopped ripe olives
- 1 tablespoon chopped fresh mint
- 1/8 teaspoon black pepper
- REMAINING INGREDIENTS
- Cooking spray
- 6 tablespoons plain fat-free yogurt
- Shredded fresh mint leaves (optional)