Lv2Cook's profile page
Recipes
Ciabatta
By Lv2Cook
Lightly spoon 4 cups flour into dry measuring cups; level with a knife
- 4 cups bread flour
- Basic Sponge (at room temperature; see recipe)
- 1 1/4 cups warm water (105º to 115º)
- 2 teaspoons nonfat dry milk
- 2 1/2 teaspoons dry yeast (1 package)
- 1 teaspoon salt
- 2 tablespoons cornmeal
- 2 tablespoons bread flour
Shrimp Kebabs with Jalapeño-Lime Marinade
By Lv2Cook
Combine first 9 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes
- 4 pounds large shrimp peeled, deveined, and butterflied
- 1 cup thawed orange juice concentrate undiluted
- 2 teaspoons grated lime rind
- 1/2 cup fresh lime juice
- 1/2 cup honey
- 4 teaspoons ground cumin
- 1/2 teaspoon salt
- 6 garlic cloves minced
- 4 jalapeños seeded and chopped
- 4 red bell peppers cut into 1-inch cubes
- Lime wedges (optional)
- Cooking spray
Shrimp Enchilado
By Lv2Cook
Heat oil in a large nonstick skillet over medium heat
- 1 tablespoon olive oil
- 1 1/2 cups diced onion
- 3/4 cup diced red bell pepper
- 3/4 cup diced green bell pepper
- 3/4 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 5 garlic cloves minced
- 1 (6-ounce) can tomato paste
- 1 3/4 cups dry white wine
- 1 bay leaf
- 1 1/2 pounds large shrimp peeled and deveined
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 6 cups hot cooked rice
- 3 tablespoons finely chopped fresh cilantro
Marinated Mushrooms
By Lv2Cook
Combine all ingredients in a bowl, and stir well
- 1/4 cup tequila
- 1/4 cup fresh lemon juice
- 1/2 teaspoon cracked pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 2 garlic cloves halved
- 1 bay leaf
- 1 rosemary sprig
- 1 (8-ounce) package crimini mushrooms
Steamed Oysters with Chile, Ginger, and Coriander
By Lv2Cook
Arrange 6 oysters on the half shell in a vegetable steamer
- 12 oysters on the half shell drained
- 2 tablespoons rice vinegar
- 2 tablespoons mirin (sweet rice wine)
- 12 small cilantro sprigs
- 2 tablespoons thinly sliced peeled fresh ginger
- 1 small fresh red chile halved lengthwise, seeded, and cut into 12 thin strips
- 1/4 teaspoon Szechwan peppercorns crushed
Orange-Ginger Chicken
By Lv2Cook
Heat oils in a nonstick skillet over medium heat
- 1 teaspoon dark sesame oil
- 1/2 teaspoon chili oil
- 4 (4-ounce) skinned, boned chicken breast halves
- 1/2 cup orange marmalade
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon water
- 2 garlic cloves minced
Cucumber Pickle Spears
By Lv2Cook
Place cucumber spears in a large bowl
- 4 large pickling cucumbers (about 1 pound) each cut lengthwise into 6 spears
- 2 teaspoons salt
- 3 large dill sprigs
- 1 garlic clove halved
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
Tropical Sundae Pie
By Lv2Cook
Combine the diced pineapple and sugar in a small saucepan; bring to a boil
- 1 1/2 cups diced fresh pineapple
- 1/4 cup sugar
- 3 tablespoons white rum
- 24 gingersnaps
- 1 tablespoon stick margarine melted
- 1 large egg white
- Cooking spray
- 4 cups vanilla low-fat frozen yogurt
- 2 tablespoons sliced almonds toasted
- 2 tablespoons flaked sweetened coconut toasted
- Fresh pineapple chunks (optional)
Peppered Salmon Fillet with Minted Tomato Salsa
By Lv2Cook
Combine first 6 ingredients in a bowl
- 4 cups chopped tomato
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh basil
- 1 tablespoon finely chopped seeded jalapeño pepper
- 1 tablespoon lemon juice
- 4 (6-ounce) salmon fillets (about 1 1/2 inches thick)
- Cooking spray
- 2 teaspoons Dijon mustard
- 1 teaspoon coarsely ground pepper
- Fresh mint (optional)
Garden Pastitsio
By Lv2Cook
Preheat oven to 375º. Heat oil in a Dutch oven over medium heat
- 2 teaspoons olive oil
- 2 cups diced onion
- 1 cup diced celery
- 2 teaspoons chopped fresh oregano
- OR
- 3/4 teaspoon dried oregano
- 3 garlic cloves minced
- 1 (8-ounce) package tempeh crumbled
- 2 teaspoons cornstarch
- 1 tablespoon water
- 5 cups 1% low-fat milk
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons chopped fresh dill
- OR
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 8 cups hot cooked elbow macaroni (about 1 pound uncooked)
- 2 (4-ounce) packages crumbled Feta cheese divided
- 1 (10-ounce) package frozen chopped spinach thawed, drained, and squeezed
- Cooking spray