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Recipes
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 Lo Mein
By Lv2Cook
Combine first 9 ingredients in a small bowl; stir well with a whisk
- 1/2 cup low-salt chicken broth
- 1/4 cup thawed orange juice concentrate undiluted
- 1/4 cup low-sodium soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1 tablespoon bottled minced garlic
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 6 cups water
- 1 (8-ounce) package Chinese-style noodles
- 1 tablespoon vegetable oil
- 1 (16-ounce) package fresh stir-fry vegetables (not frozen)
- 3/4 pound skinned, boned chicken breasts cut into strips
- 1 cup diagonally sliced green onions
- 1/4 cup chopped unsalted dry-roasted peanuts
Cucumber Soup with Leeks and Celery
By Lv2Cook
Melt margarine in a large nonstick skillet over medium heat
- 2 teaspoons margarine
- 2 cups cubed peeled cucumber
- 3/4 cup thinly sliced leek
- 1/2 cup diced celery
- 2 cups low-salt chicken broth
- 1 1/2 cups diced peeled baking potato
- 1 cup water
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup diced cucumber
- 1/3 cup plain low-fat yogurt
Tropical Snap-Pumpkin Pudding
By Lv2Cook
Drain mandarin oranges; reserve 8 orange segments, and set aside remaining segments (about 2 cups)
- 2 (11-ounce) cans mandarin oranges in light syrup
- 1/4 cup orange juice
- 1 (8-ounce) tub light cream cheese softened
- 1 (15-ounce) can pumpkin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 cups sifted powdered sugar
- 16 gingersnaps
- 1 cup frozen reduced-calorie whipped topping thawed
Peppered Halibut, Green Beans, and Olive Salad
By Lv2Cook
Combine first 8 ingredients in a small bowl; cover and chill vinaigrette
- 1/4 cup chopped fresh basil
- 1/4 cup fat-free chicken broth
- 1/4 cup balsamic vinegar
- 2 tablespoons water
- 2 teaspoons olive oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 garlic cloves minced
- 1/2 pound green beans trimmed
- 4 (6-ounce) halibut steaks (about 1 inch thick)
- Olive oil-flavored cooking spray
- 3 tablespoons freshly cracked mixed peppercorns
- 1/2 teaspoon salt
- 8 cups torn red leaf lettuce
- 2 tablespoons fresh lemon juice
- 2 medium tomatoes each cut into 8 wedges
- 1/4 cup chopped Greek ripe olives
Garden Paprikash
By Lv2Cook
Heat oil in a large saucepan over medium heat
- 2 teaspoons vegetable oil
- 2 cups chopped cabbage
- 1 cup chopped onion
- 1 cup sliced baking potato cut into 1/4-inch slices
- 1/2 cup sliced carrot
- 1/2 cup sliced green bell pepper
- 1/2 cup sliced red bell pepper
- 2 garlic cloves minced
- 1 tablespoon Hungarian sweet paprika
- 1 1/2 teaspoons grated lemon rind
- 1 teaspoon caraway seed
- 1/4 teaspoon crushed red pepper (1/4 to 1/2 teaspoon)
- 2 cups plain soy milk
- 1 cup no-salt-added tomato juice
- 2 teaspoons low-sodium tamari or soy sauce
Ratatouille and Goat Cheese Wrapped in Phyllo
By Lv2Cook
Heat 1/4 teaspoon oil in a large nonstick skillet
- 1 teaspoon olive oil divided
- 2 cups finely diced peeled eggplant
- 2 cups finely diced zucchini
- 1 1/2 cups finely diced yellow squash
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped onion
- 2 garlic cloves minced
- 2/3 cup diced seeded peeled tomato
- 1 1/2 tablespoons minced fresh basil
- 1 teaspoon minced fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon pepper
- 1 (4-ounce) package crumbled goat cheese
- 20 sheets frozen phyllo dough thawed
- Olive oil-flavored cooking spray
- 5 cups gourmet salad greens
Three-Plum Upside-Down Cake
By Lv2Cook
Preheat oven to 350º. Melt 2 tablespoons margarine in a 9-inch cast-iron or heavy skillet over medium heat
- 2 tablespoons stick margarine or butter
- 1 cup sugar divided
- 3 tablespoons triple sec (orange-flavored liqueur)
- OR
- 3 tablespoons orange juice
- 2 ripe red-skinned plums halved and pitted
- 2 ripe purple or black-skinned plums halved and pitted
- 2 ripe green-skinned plums halved and pitted
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup 1% low-fat milk
- 1 tablespoon stick margarine or butter melted
- 1 teaspoon grated orange rind
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 4 large egg whites
French Country Bread with Currants and Rosemary
By Lv2Cook
Lightly spoon 1 cup bread flour and whole-wheat flour into dry measuring cups; level with a knife
- 1 cup bread flour
- 1 cup whole-wheat flour
- Basic Sponge (at room temperature; see recipe)
- 1/2 cup rye flour
- 1/4 cup regular oats
- 3/4 cup water
- 1 1/2 teaspoons salt
- 1/4 cup currants
- 2 tablespoons bread flour
- 2 tablespoons dried rosemary
- Cooking spray
The "Works" Stuffed Potatoes
By Lv2Cook
Preheat oven to 400º. Cook bacon in a medium nonstick skillet over medium heat until crisp
- 4 bacon slices
- Cooking spray
- 3 garlic cloves minced
- 4 medium baking potatoes (about 2 pounds)
- 1 cup low-fat sour cream
- 1/2 cup (2 ounces) shredded reduced-fat extra-sharp Cheddar cheese divided
- 1/3 cup minced green onions divided
- 1/4 cup 1% low-fat milk
- 1/4 teaspoon salt
- Freshly ground pepper (optional)