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Recipes
Low-Fat Chicken Stock
By Lv2Cook
Remove and discard giblets and neck from chicken
- 1 (3-pound) chicken
- 16 cups water
- 1 large onion cut into 1-inch pieces
- 3 medium carrots cut into 3-inch pieces (about 1/2 pound)
- 3 celery stalks cut into 1-inch pieces
- 1 tablespoon black peppercorns
- 1 tablespoon dried thyme
- 2 bay leaves
- 1 large garlic clove
Papaya-Black Bean Salsa
By Lv2Cook
Combine all ingredients, and stir well
- 2 cups diced peeled papaya
- 1 large red bell pepper roasted, peeled, and diced
- 3/4 cup sliced green onions
- 1/4 cup fresh lime juice
- 3 tablespoons raspberry vinegar or white wine vinegar
- 3 tablespoons pineapple juice
- 2 tablespoons brown sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 (15-ounce) can black beans rinsed and drained
Duck Salad with Wild Rice, Pecans, Grapes, and Orange Dressing
By Lv2Cook
Preheat oven to 450º. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot
- Cooking spray
- 4 (4-ounce) skinned, boned duck breast halves
- 3 1/2 cups cooked wild rice (about 1 cup uncooked)
- 1 cup sliced green onions
- 1 cup seedless green grapes halved
- 1/4 cup chopped pecans toasted
- 1 tablespoon grated orange rind
- 1 cup fresh orange juice
- 1/3 cup sherry vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 7 red leaf lettuce leaves
Upside-Down Pineapple-Spice Cake
By Lv2Cook
Preheat oven to 350º. Melt 4 teaspoons margarine in a 10-inch cast-iron or heavy skillet
- 4 teaspoons stick margarine
- 1/3 cup orange juice
- 1/4 cup packed brown sugar
- 7 slices (1/2-inch) fresh pineapple
- 1/4 cup stick margarine softened
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1 large egg
- 1 1/4 cups sifted cake flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 cup skim milk
- 2 teaspoons grated orange rind
- 1 1/4 teaspoons vanilla extract
Poor Man's Caviar
By Lv2Cook
Preheat oven to 400º. Pierce eggplants with a fork; place on a foil-lined baking sheet
- 2 (1-pound) eggplants
- 2 tablespoons olive oil
- 1 1/2 cups finely chopped onion
- 1 cup finely chopped green bell pepper
- 1 cup finely chopped red bell pepper
- 3 garlic cloves minced
- 1/3 cup chopped fresh parsley
- 1 tablespoon sugar
- 2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1/8 teaspoon pepper
- 1 (16-ounce) can crushed tomatoes undrained
Pennsylvania-Dutch Apple Butter
By Lv2Cook
Combine apples and cider in a large saucepan or Dutch oven
- 6 1/2 cups chopped peeled Granny Smith apple (about 2 pounds)
- 1 1/4 cups apple cider
- 3/4 cup packed brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Pita Chips
By Lv2Cook
Preheat oven to 350º. Split pitas, and cut each into 8 wedges
- 3 (6-inch) pitas
Cowboy-Style "Meat Loaf"
By Lv2Cook
Preheat oven to 375º. Heat oil in a large nonstick skillet over medium-high heat
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1 1/2 teaspoons ground cumin
- 2 garlic cloves minced
- 1 jalapeño pepper seeded and chopped
- 1/2 cup barbecue sauce divided
- 2 cups mashed cooked peeled baking potato (about 1-pound uncooked potatoes)
- 1 cup regular oats
- 1/4 cup minced fresh cilantro
- 1/4 cup ketchup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (16-ounce) can kidney beans drained and mashed
- Cooking spray
- 3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
Spicy White-Bean Spread
By Lv2Cook
Place the first 6 ingredients in a food processor, and pulse 2 times or until well-blended
- 3 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- 2 (16-ounce) cans navy beans drained
- 2 garlic cloves chopped
- 1 jalapeño pepper seeded and chopped
- 3/4 cup minced red bell pepper
- 3/4 cup minced fresh cilantro
- 1/4 cup minced green onions
- 1/2 teaspoon salt
Smoked Salmon in Endive Leaves
By Lv2Cook
Combine first 7 ingredients in a bowl; stir well
- 1 tablespoon chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers
- 1 teaspoon minced onion
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon pepper
- 4 ounces smoked salmon chopped
- 24 Belgian endive leaves
- Parsley sprigs (optional)