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Recipes
Southwestern Bean Stew Over Polenta
By Lv2Cook
Heat oil in a medium saucepan over medium heat
- 2 teaspoons vegetable oil
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1/2 cup chopped onion
- 3 garlic cloves minced
- 1/2 cup bottled salsa
- 2 teaspoons ground cumin
- 1 (15-ounce) can black beans drained
- 1 (14 1/2-ounce) can no-salt-added diced tomatoes undrained
- 1 (16-ounce) tube Mexican pepper polenta cut crosswise into 12 slices
- 1/4 cup fat-free sour cream
- 1/4 cup chopped fresh cilantro
- 4 ounces ripe diced peeled avocado (about 1/2 small)
Cinnamon-Apricot Glazed Salmon
By Lv2Cook
Combine the first 4 ingredients in a saucepan, and bring to a boil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon minced peeled fresh ginger
- 2 (3-inch) cinnamon sticks
- 1 (12-ounce) can apricot nectar
- 4 (6-ounce) salmon fillets (about 1 inch thick)
Sichuan Shrimp
By Lv2Cook
Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat
- 2 teaspoons dark sesame oil divided
- 4 cups small broccoli florets
- 2 pounds large shrimp peeled and deveined
- 8 garlic cloves minced
- 1/3 cup sugar
- 1/2 cup rice vinegar
- 1/4 cup ketchup
- 2 tablespoons cornstarch
- 1 tablespoon red chili paste
- 1 (8-ounce) can sliced water chestnuts drained
- 3 cups hot cooked rice
- 1 1/2 tablespoons thinly sliced green onion tops
Shrimp Jambalaya
By Lv2Cook
Heat oil in a medium saucepan over medium heat
- 1 teaspoon olive oil
- 2 ounces turkey kielbasa halved lengthwise and sliced (about 1/2 cup)
- 1/2 cup minced onion
- 1/2 cup diced green bell pepper
- 1/2 cup uncooked long-grain rice
- 1/8 teaspoon salt
- 1/8 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 1 cup water
- 1 (10 1/2-ounce) can low-salt chicken broth
- 1 (14.5-ounce) can diced tomatoes undrained
- 1/2 pound medium shrimp peeled
- 1/8 teaspoon hot sauce
- 1 tablespoon chopped fresh parsley
Marlborough Pie
By Lv2Cook
Preheat oven to 400º. Combine 1/4 cup flour and ice water; stir with a whisk until well-blended
- 1 cup all-purpose flour divided
- 3 1/2 tablespoons ice water
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 3 tablespoons vegetable shortening
- Cooking spray
- 2 cups sweetened applesauce
- 1/2 cup sugar
- 1/2 cup evaporated skim milk
- 2 tablespoons reduced-calorie stick margarine melted
- 2 tablespoons lemon juice
- 2 tablespoons cream sherry
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- Cinnamon sticks (optional)
Strawberry Spring Salad
By Lv2Cook
Combine first 6 ingredients, and stir well with a whisk
- 3 tablespoons white wine vinegar
- 3 tablespoons water
- 1 tablespoon honey
- 2 teaspoons extra-virgin olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3 cups quartered strawberries
- 1 (10-ounce) bag Italian-blend salad greens (about 6 cups)
- 4 teaspoons toasted pine nuts
Orange-Scented Roasted Root Vegetables
By Lv2Cook
Preheat oven to 400º. Combine first 5 ingredients in a bowl; toss
- 4 cups (1-inch) cubed peeled sweet potato
- 3 cups (1-inch) cubed peeled rutabaga
- 2 cups (1-inch) sliced parsnip
- 1 tablespoon vegetable oil
- 2 medium onions each cut into 8 wedges
- Cooking spray
- 1/3 cup packed brown sugar
- 2 tablespoons orange marmalade
- 2 tablespoons lemon juice
- 1 tablespoon sweet honey mustard
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- Dash ground nutmeg
Cucumber-Lemonade Spritzers
By Lv2Cook
Combine 3/4 cup water and sugar in a small saucepan
- 3/4 cup water
- 6 tablespoons brown sugar
- 1 1/2 cups diced peeled cucumber
- 1/3 cup fresh lemon juice
- 1 teaspoon minced peeled fresh ginger
- 2 cups sparkling water chilled
- 1 small cucumber cut lengthwise into spears (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
Perfect Pasta and Cheese
By Lv2Cook
Preheat oven to 350º. Prepare Béchamel Sauce; keep warm
- Béchamel Sauce (see recipe)
- 2 teaspoons margarine
- 1/2 cup minced shallots
- 2 cups sliced mushrooms
- 1 1/2 cups sliced shiitake mushroom caps (about 4 ounces)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 garlic cloves minced
- 3/4 cup fresh breadcrumbs
- 2 cups (8 ounces) shredded reduced-fat sharp Cheddar cheese divided
- 1/4 cup chopped chives divided
- 3 1/2 cups uncooked penne (tubular-shaped paste)