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Recipes
Sautéed Shrimp with Calabaza and Spicy Ginger Relish
By Lv2Cook
Prepare spicy ginger relish: Combine first 6 ingredients in a small bowl; let stand at room temperature 1 hour
- SPICY GINGER RELISH
- 1/3 cup finely chopped red bell pepper
- 2 tablespoons mango nectar
- 1 tablespoon minced crystallized ginger
- 1 tablespoon finely chopped green onions
- 1 teaspoon lemon juice
- 1/8 teaspoon minced seeded habanero pepper
- OR
- 1/8 teaspoon crushed red pepper
- REMAINING INGREDIENTS
- 2 teaspoons olive oil divided
- 1/2 cup minced fresh mint
- 1/4 cup minced fresh thyme
- 1 tablespoon orange concentrate thawed
- 2 teaspoons coriander seeds crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cloves garlic minced
- 1 1/4 pounds large shrimp peeled and deveined
- 1 calbaza or butternut squash (1 1/4-pounds) cut in half
- 1/2 cup fat-free, less-sodium chicken broth
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon ground allspice
Refried White Beans
By Lv2Cook
Heat oil in a large nonstick skillet over medium-high heat
- 2 teaspoons vegetable oil
- 1/2 cup finely chopped carrot
- 1 cup chopped green onions
- 3 large garlic cloves minced
- 1 1/2 teaspoons ground cumin
- 2 (15-ounce) cans cannellini beans or other white beans undrained
- 1/4 cup chopped fresh cilantro
Shanghai Tofu Burgers with Chinese Slaw
By Lv2Cook
Combine first 8 ingredients in a shallow dish
- 1/2 cup minced green onions
- 1/4 cup pineapple juice
- 1 tablespoon low-sodium tamari or soy sauce
- 2 teaspoons minced peeled fresh ginger
- 2 teaspoons sesame seeds toasted
- 1 1/2 teaspoons dark sesame oil
- 1 teaspoon chile paste with garlic
- 2 garlic cloves minced
- 1 pound firm tofu drained
- Cooking spray
- 8 (1 1/2-ounce) hamburger buns
- Chinese Slaw
- 1/2 cup Roasted Red Bell Pepper Sauce (see recipe)
- CHINESE SLAW
- 4 cups shredded green cabbage
- 3/4 cup diagonally sliced green onions
- 1/2 cup shredded carrot
- 1/2 cup thinly sliced red bell pepper
- 2 tablespoons low-sodium tamari or soy sauce
- 1 tablespoon sesame seeds toasted
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon mirin (sweet rice wine)
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons dark sesame oil
- 2 teaspoons sugar
Mango-and-Roasted Corn Salsa
By Lv2Cook
Preheat oven to 400º. Combine corn and oil, tossing well
- 1 1/2 cups fresh corn kernels (about 3 ears)
- 1 teaspoon vegetable oil
- 1 1/2 cups diced peeled mango
- 1/4 cup fresh lemon juice
- 2 tablespoons diced sweet onion
- 2 tablespoons minced fresh mint
- 2 tablespoons minced fresh cilantro
- 1 1/2 teaspoons grated peeled fresh ginger
- 1/4 teaspoon salt
Spinach-and-Grapefruit Salad
By Lv2Cook
Place the pecans in a large skillet, and cook over medium heat 3 minutes or until lightly browned, shaking skillet ...
- 2 tablespoons chopped pecans
- 8 cups torn spinach
- 2 cups red grapefruit sections (about 3 medium grapefruit)
- 2 cups sliced mushrooms (about 8 ounces)
- 1/4 cup (1 ounce) crumbled blue cheese
- 1/2 cup raspberry fat-free vinaigrette (such as Girard's)
Oatmeal-Spice Cookies
By Lv2Cook
Preheat oven to 350º. Combine first 6 ingredients in a small bowl, and set aside
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup stick margarine softened
- 3 tablespoons light-colored corn syrup
- 1 1/2 teaspoons vanilla extract
- 2 large egg whites
- 1 large egg
- 3 cups quick-cooking oats
- 1 1/3 cups raisins
- Cooking spray
Transylvanian Goulash
By Lv2Cook
Place chicken in a Dutch oven, and add water to cover
- 3 chicken breast halves (about 1 1/2 pounds) skinned
- 3 chicken drumsticks (about 3/4 pound) skinned
- 3 chicken thighs (about 3/4 pound) skinned
- 4 bacon slices
- 1 cup diced onion
- 1 garlic clove minced
- 1 cup diced green bell pepper
- 2 (14.5-ounce) cans diced Italian-style tomatoes undrained
- 1/2 cup dry red wine
- 1 1/2 teaspoons paprika
- 1/4 teaspoon salt
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon pepper
Penne Puttanesca
By Lv2Cook
Drain tomatoes in a colander over a bowl; reserve 1/2 cup juice
- 2 (14 1/2-ounce) can no-salt-added whole tomatoes undrained and chopped
- Cooking spray
- 1 cup chopped green onions
- 4 canned anchovy fillets drained and finely chopped
- OR
- 2 teaspoons anchovy paste
- 1/2 cup dry white wine
- 1/4 cup chopped pitted niçoise olives
- 2 tablespoons capers
- 2 teaspoons dried marjoram
- 1/4 teaspoon pepper
- 4 garlic cloves minced
- 5 cups hot cooked penne (about 12 ounces uncooked tubular-shaped pasta)
- 5 tablespoons grated Parmesan cheese
Shrimp and Fennel Over Polenta
By Lv2Cook
Remove and discard stalks from fennel bulb
- 1 fennel bulb
- 2 teaspoons olive oil
- 3 garlic cloves minced
- 1 tablespoon all-purpose flour
- 1 cup low-salt chicken broth
- 1/4 cup dry vermouth or white wine
- 2 tablespoons sun-dried tomato sprinkles
- 1/2 teaspoon hot sauce
- 1 pound medium shrimp peeled and deveined
- 1 (16-ounce) tube polenta cut crosswise into 12 slices
- Cooking spray
- 1/2 teaspoon pepper
Chilled Poached Salmon with Panzanella
By Lv2Cook
Bring water to a boil in a large skillet
- 2 cups water
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- 2 cups diced tomato
- 1 cup finely chopped, seeded, peeled cucumber
- 1/2 cup finely chopped red onion
- 1/4 cup coarsely chopped ripe olives
- 1/4 cup balsamic vinegar
- 1 tablespoon chopped fresh basil
- OR
- 1 teaspoon dried basil
- 1 tablespoon capers
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 4 (1 1/2-ounce) slices Italian bread toasted
- Basil sprigs (optional)