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Recipes
Persian Rice
By Lv2Cook
Cook onion in a large nonstick skillet over medium-high heat until tender
- 3/4 cup finely chopped onion
- 1/2 cup uncooked long-grain parboiled rice (such as Uncle Ben's)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 dash ground nutmeg
- 1/2 cup no-salt-added chicken broth
- 1/2 cup orange juice
- 2 tablespoons golden raisins
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup diced Apricot-Glazed Pork Roast (about 4 ounces)
- 3 cups chopped fresh spinach
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon slivered almonds toasted
Soy-Sesame Dipping Sauce
By Lv2Cook
Combine all ingredients; stir well with a whisk
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons minced fresh green onions
- 2 tablespoons fresh lemon juice
- 2 teaspoons dark sesame oil
- 4 large garlic cloves minced
Cinnamon-Raisin Oatmeal Bars
By Lv2Cook
Preheat oven to 400º. Combine all ingredients except cooking spray in a food processor; process until combined
- 3 cups quick-cooking oats
- 1 cup raisins
- 2/3 cup packed brown sugar
- 1/3 cup sliced almonds
- 1/3 cup water
- 1/4 cup sesame seeds
- 1/4 cup stick margarine or butter melted
- 2 tablespoons nonfat dry milk
- 1 1/2 teaspoons ground cinnamon
- Cooking spray
Sicilian Deep-dish Eggplant Pizza
By Lv2Cook
Dissolve sugar and yeast in warm water in a bowl; let stand 5 minutes
- 1 tablespoon sugar
- 2 1/2 teaspoons dry yeast (1 package)
- 1 cup warm water (105º to 115º)
- 3 cups all-purpose flour divided
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- Cooking spray
- 1 tablespoon cornmeal
- 4 cups diced peeled eggplant
- 2 tablespoons olive oil
- 2 teaspoons dried Italian seasoning
- 3/4 teaspoon salt
- 1 cup drained canned quartered artichoke hearts
- 1 cup cubed tomato (1/2-inch)
- 1 cup minced red onion
- 2 tablespoons capers
- 1 tablespoon chopped fresh rosemary
- OR
- 1 teaspoon dried rosemary
- 2 teaspoons fennel seeds crushed
- 4 garlic cloves minced
- 2 cups shredded part-skim Mozzarella cheese (8 ounces)
Shrimp Newburg on Toast Points
By Lv2Cook
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot
- 2 teaspoons olive oil divided
- 3/4 pound large shrimp peeled and deveined
- 2 cups sliced mushrooms
- 3/4 cup 1% low-fat milk
- 1 tablespoon all-purpose flour
- 1 tablespoon dry sherry
- 1 large egg yolk
- 1/4 teaspoon salt
- Dash ground red pepper
- Dash black pepper
- 4 (3/4-ounce) slices whole-wheat bread toasted
- 2 teaspoons chopped chives
Mashed Roots
By Lv2Cook
Place first 4 ingredients in a large saucepan; cover with water, and bring to a boil
- 4 cups cubed peeled baking potato (about 1 1/2 pounds)
- 2 cups sliced peeled parsnip (about 12 ounces)
- 2 cups cubed peeled turnip (about 12 ounces)
- 2 bay leaves
- 5 tablespoons reduced-calorie stick margarine
- 1/4 cup skim milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Strawberry-Amaretti Bombe
By Lv2Cook
Press sorbet into bottom and up sides of a chilled 5-cup salad mold or bowl
- 2 cups strawberry sorbet
- 3 cups vanilla low-fat ice cream softened
- 1/2 cup amaretti cookie crumbs (about 8 cookies)
- OR
- 1/2 cup reduced-fat vanilla wafer crumbs
- 2 tablespoons amaretto (almond-flavored liqueur)
- 1/2 (1-ounce) square bittersweet chocolate coarsely grated
- 2 cups strawberries
Orecchiette with Broccoli and White Beans
By Lv2Cook
Cook pasta according to package directions, omitting salt and fat
- 2 cups uncooked orecchiette (small disk-shaped pasta) or small seashell macaroni
- 4 cups coarsely chopped broccoli (about 3/4 pound)
- 1 tablespoon olive oil
- 1 cup red bell pepper strips
- 4 garlic cloves minced
- 1/2 cup low-salt chicken broth
- 1/2 teaspoon salt
- 1 (15-ounce) can cannellini beans or other white beans rinsed and drained
- 1 (4-inch) rosemary sprig
- 1/2 cup grated fresh Parmesan cheese divided
Cucumber-White Bean Stuffed Tomatoes
By Lv2Cook
Combine first 4 ingredients in a large bowl, and toss gently
- 2 cups diced peeled cucumber
- 1/3 cup finely chopped red onion
- 3 tablespoons finely chopped fresh basil
- 1 (19-ounce) can cannellini beans or other white beans
- 2 tablespoons tarragon vinegar
- OR
- 2 tablespoons white wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 garlic clove crushed
- 4 large tomatoes (about 2 pounds)
- 4 lettuce leaves
- 4 basil sprigs (optional)
Shanghai Coastline Spice Mix
By Lv2Cook
Combine all ingredients in a spice or coffee grinder; process until finely ground
- 7 tablespoons crushed red pepper
- 2 3/4 teaspoons ground ginger
- 2 3/4 teaspoons aniseed