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Recipes
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)
Turkey Cutlets with Apple Chutney
By Lv2Cook
Combine first 7 ingredients in a small saucepan, and bring to a boil
- 1 1/4 cups chopped Granny Smith apple (about 8 ounces)
- 1 cup diced tomato
- 3/4 cup thinly sliced onion
- 3 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 4 (2-ounce) turkey cutlets
- 1/8 teaspoon salt
- Dash white pepper
- 1 teaspoon oil
- Cooking spray
Pine Nut-and-Rice Pilaf
By Lv2Cook
Heat olive oil in a large nonstick skillet over medium heat
- 2 teaspoons olive oil
- 1 1/2 cups chopped onion
- 4 garlic cloves minced
- 5 cups hot cooked rice
- 1/3 cup chopped fresh basil
- 1/3 cup pine nuts toasted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Basil sprig (optional)
Spicy Shrimp-and-Fennel Pasta
By Lv2Cook
Combine 1/4 teaspoon red pepper, 1 1/2 teaspoons oil, rind, juice, and garlic in a blender; process until smooth
- 1/4 teaspoon crushed red pepper
- 1 tablespoon olive oil divided
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 2 garlic cloves minced
- 1 pound medium shrimp peeled and deveined
- 10 ounces uncooked linguine
- 2 cups coarsely chopped fennel bulb (about 2 medium bulbs)
- 2 cups diced seeded plum tomato
- 1/2 cup finely chopped niçoise or kalamata olives
- 1/4 teaspoon crushed red pepper (1/4 to 1/2 teaspoon)
- 5 tablespoons grated Asiago or Parmesan cheese
- Fennel frond (optional)
Coffee Coffeecake
By Lv2Cook
Preheat oven to 350º. Combine first 3 ingredients; set aside
- 1/3 cup granulated sugar
- 4 1/2 teaspoons instant espresso
- OR
- 3 tablespoons instant coffee granules
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup plain low-fat yogurt
- 2 1/2 tablespoons stick margarine or butter melted
- 1 teaspoon vanilla extract
- 1 large egg
- Cooking spray
- 2 tablespoons finely chopped walnuts
- 2 teaspoons 1% low-fat milk
- 1 teaspoon instant espresso
- OR
- 2 teaspoons instant coffee granules
- 1/3 cup sifted powdered sugar
Smothered Squash and Pinto Beans
By Lv2Cook
Heat oil in a large skillet over medium-high heat
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 2 teaspoons minced seeded jalapeño pepper
- 2 garlic cloves minced
- 1 cup (1/2-inch-thick) sliced yellow squash
- 1 cup (1/2-inch-thick) sliced zucchini
- 1/2 cup fresh corn kernels
- 1 (16-ounce) can pinto beans drained
- 1 (14.5-ounce) can diced tomatoes undrained
- 3 thyme sprigs
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
- 2 cups hot cooked long-grain rice
Skillet Corn Bread
By Lv2Cook
Preheat oven to 425º. Melt margarine in a 9-inch cast-iron skillet over medium heat
- 3 tablespoons margarine
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1 cup skim milk
- 1 large egg lightly beaten
- 1 (11-ounce) can no-salt-added whole-kernel corn drained
Mediterranean Salad with Zesty Lemon Vinaigrette
By Lv2Cook
Steam green beans, covered, 3 minutes or until tender
- 2 cups cut (2-inch) green beans
- 2 cups chopped tomatoes
- 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans) rinsed and drained
- 1 (4-ounce) package crumbled Feta cheese
- Zesty Lemon Vinaigrette
- 1 (1 1/4-pound) eggplant cut into 12 (1/4-inch-thick) slices
- Cooking spray
- 6 slices (1/4-inch-thick) zucchini
- 6 red bell pepper rings
- 6 green bell pepper rings
- 2 cups thinly sliced fennel bulb (about 1 large)
- 4 cups gourmet salad greens
- 2 cups plain croutons
- ZESTY LEMON VINAIGRETTE
- 1/2 cup lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons water
- 1 tablespoon chopped fresh oregano
- OR
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon fennel seeds crushed
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves minced
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