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Recipes
Roasted Eggplant-and-Red Pepper Soup
By Lv2Cook
Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes
- 2 large red bell peppers
- 1 (1 1/2-pound) eggplant cut in half lengthwise
- 3 cups fat-free, less-sodium chicken broth divided
- 1 1/2 cups chopped onion
- 1/4 cup thinly sliced fresh basil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Cilantro sprigs (optional)
Sauté of Chicken, Leeks, and Mushrooms
By Lv2Cook
Remove roots, outer leaves, and tops from leeks
- 2 small leeks trimmed
- 4 chicken thighs (about 1 pound) skinned
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon margarine
- 1/2 cup dry white wine
- 1/2 cup low-salt chicken broth
- 3 cups sliced shiitake mushroom caps (about 2 [3 1/2-ounce] packages)
- 1/4 cup evaporated skim milk
- 1/2 teaspoon dried tarragon
- 4 cups hot cooked brown rice
Lemon-Rosemary Custard Cakes
By Lv2Cook
Preheat oven to 350º. Beat egg whites at medium-high speed of a mixer until foamy
- 3 large egg whites (at room temperature)
- 3/4 cup sugar divided
- 2 tablespoons stick margarine softened
- 1/4 cup all-purpose flour
- 1 teaspoon grated lemon rind
- 1/4 cup fresh lemon juice
- 1 teaspoon minced fresh rosemary
- Dash salt
- 3 large egg yolks
- 1 1/2 cups 1% low-fat milk
- Cooking spray
- 1 tablespoon sifted powdered sugar
Spiced Pear Butter
By Lv2Cook
Combine pears and juice in a large saucepan or Dutch oven
- 6 cups chopped peeled ripe pears (about 2 pounds)
- 1/2 cup apple juice
- 1 cup sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom (optional)
- 1 teaspoon vanilla extract
Multi-Grain Pilaf with Root Vegetables
By Lv2Cook
Heat 2 teaspoons oil in a large nonstick skillet over medium heat
- 4 teaspoons olive oil divided
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 cup chopped carrot
- 1/2 cup chopped peeled turnip
- 1/2 cup chopped peeled celeriac
- 2 teaspoons grated peeled fresh ginger
- 2 cups cooked basmati or other long-grain rice
- 2 cups cooked pearl barley
- 1 cup drained canned pinto beans
- 3 cups torn spinach
- 1 tablespoon low-sodium soy sauce
- 1/4 teaspoon salt
Tex-Mex Black Bean Dip
By Lv2Cook
Place beans in a bowl; partially mash until chunky
- 1 (15-ounce) can black beans drained
- 1 teaspoon vegetable oil
- 1/2 cup chopped onion
- 2 garlic cloves minced
- 1/2 cup diced tomato
- 1/3 cup mild picante sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
Pasta with Oysters and Tasso
By Lv2Cook
Drain oysters, reserving 1/3 cup juice, and set both aside
- 1 (12-ounce) container select oysters undrained
- 1 cup chopped green onions
- 1 cup evaporated skim milk
- 2/3 cup diced tasso
- 1 garlic clove minced
- 2 tablespoons all-purpose flour
- 1 tablespoon chopped fresh parsley
- 1/8 teaspoon Cajun-Creole Seasoning (see recipe)
- 6 cups hot cooked angel hair (about 3/4 pound uncooked pasta)
- Basil sprigs (optional)
Fingerling Potatoes with Oregano Pesto
By Lv2Cook
Combine first 8 ingredients in a food processor; process until smooth
- 2 cups torn spinach leaves
- 2 cups fresh parsley leaves
- 1 cup fresh oregano leaves
- 2 tablespoons grated fresh Parmesan cheese
- 2 tablespoons sliced almonds toasted
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 2 large garlic cloves peeled
- 2 tablespoons olive oil
- 1 1/2 pounds fingerling potatoes (16 potatoes)
Roasted-Beet Salad
By Lv2Cook
Preheat oven to 375º. Trim off beet stems and roots
- 8 beets (about 2 pounds)
- 5 tablespoons rice vinegar divided
- 1/4 teaspoon salt divided
- 1/4 teaspoon freshly ground black pepper divided
- 8 cups gourmet salad greens (about 8 ounces)
- 2 teaspoons olive oil
- 1 slice (1/8-inch-thick) red onion separated into rings
Chewy Chocolate Cookies
By Lv2Cook
Preheat oven to 350º. Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer 2 minutes
- 1 (18.25-ounce) package light devil's food cake mix
- 2 tablespoons stick margarine or butter softened
- 2 tablespoons water
- 2 large egg whites
- 1 large egg
- 3/4 cup semisweet chocolate chips
- Cooking spray