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Recipes
Pasta Puttanesca
By Lv2Cook
Heat oil in a nonstick skillet over low heat
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves minced
- 3 1/2 cups diced plum tomato
- 1/4 cup minced fresh flat-leaf parsley
- 3 tablespoons Spanish olives halved
- 2 tablespoons minced fresh oregano
- OR
- 2 teaspoons dried oregano
- 1 1/2 tablespoons capers
- 2 teaspoons anchovy paste
- 1/8 teaspoon crushed red pepper (1/8 to 1/4 teaspoon)
- 4 cups hot cooked vermicelli (about 8 ounces uncooked pasta)
- Oregano sprigs (optional)
Emu Fillets with Quandong-Chile Glaze
By Lv2Cook
Combine first 5 ingredients in a large zip-top plastic bag
- 4 (4-ounce) emu fillets
- 3/4 cup dry red wine
- 2 rosemary sprigs
- 2 thyme sprigs
- 2 basil sprigs
- 1/2 cup water
- 1/4 cup chopped dried quandongs (or dried peaches)
- 2 tablespoons sugar
- 1/2 cup port or other sweet red wine
- 1 1/2 tablespoons red wine vinegar
- 1/2 cup beef consommé
- 1 tablespoon minced seeded serrano chile
- Cooking spray
- 4 cups gourmet salad greens
Roasted Lamb with Acorn Squash and Broccoli
By Lv2Cook
Preheat oven to 500º. Unroll roast; trim fat from roast
- 1 (4-pound) rolled boned leg of lamb
- 3 garlic cloves halved
- 1 rosemary sprig broken into 6 pieces
- 1 teaspoon salt divided
- 1 tablespoon coarsely ground pepper
- 2 teaspoons olive oil divided
- 2 large acorn squash (about 1 1/4 pounds) cut into 1-inch wedges
- 12 (4-inch) broccoli spears
- 1 garlic clove minced
Charlie's Beef-and-Zucchini Dish
By Lv2Cook
Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble
- 1 pound extra-lean ground beef
- Cooking spray
- 3 cups diced zucchini (about 3 small)
- 2 garlic cloves minced
- 1 teaspoon dried Italian seasoning
- 2 (8-ounce) cans tomato sauce
- 1 cup (4-ounces) shredded reduced-fat sharp Cheddar cheese divided
- 2 1/2 cups hot cooked rice
Risotto with Caramelized Onions
By Lv2Cook
Bring the chicken broth to a simmer in a medium saucepan (do not boil)
- 4 (10 1/2-ounce) cans low-salt chicken broth
- 1 tablespoon extra-virgin olive oil
- 1/3 cup finely chopped shallots
- 1 1/2 cups Arborio rice or other short-grain rice
- 1 cup Caramelized Onions (about 3 cups uncooked)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Orange-Soy Vinaigrette
By Lv2Cook
Combine all ingredients in a jar; cover tightly, and shake vigorously
- 1/2 cup orange juice
- 1/2 cup pineapple juice
- 1 tablespoon minced fresh parsley
- 2 tablespoons fresh lime juice
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon dark sesame oil
- 2 teaspoons sugar
- 1 teaspoon lemon pepper
Salmon Wrapped in Cabbage with Chives and Tomatoes
By Lv2Cook
Preheat oven to 400º. Bring water to a boil in a medium saucepan
- 4 large green cabbage leaves
- 1 tablespoon margarine
- 4 cups thinly sliced green cabbage
- 3/4 cup thinly sliced onion
- 1 cup low-salt chicken broth
- 1 (8-ounce) bottle clam juice
- 4 (6-ounce) salmon fillets (about 1 inch thick) skinned
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup coarsely chopped tomato
- 4 teaspoons chopped fresh chives
Southwestern Corn-and-Pepper Gratin
By Lv2Cook
Preheat oven to 425º. Heat oil in a large nonstick skillet over medium heat
- 1 teaspoon olive oil
- 1 cup chopped onion
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 3/4 teaspoon salt divided
- 1/2 teaspoon freshly ground pepper
- 2 3/4 cups fresh corn kernels (about 4 ears) divided
- 2 tablespoons minced seeded jalapeño pepper
- 1 teaspoon cumin seeds crushed
- OR
- 1/2 teaspoon ground cumin
- 1/4 cup (1 ounce) grated sharp Cheddar cheese
- Cooking spray
- 3/4 cup skim milk
- 1/4 cup nonfat dry milk
- 1 tablespoon all-purpose flour
- 3 large eggs
Moroccan Mint Tea
By Lv2Cook
Pour boiling water over tea bags
- 8 cups boiling water
- 2 regular-size tea bags
- 2 cups mint sprigs
- 1/3 cup sugar
Country-French Vegetable Soup
By Lv2Cook
Heat oil in a Dutch oven over medium-high heat until hot
- 2 teaspoons olive oil
- 2 cups chopped green cabbage
- 1 cup chopped onion
- 1 cup sliced carrot (1/2-inch-thick)
- 1 cup sliced celery
- 1 cup diced red potato
- 1 teaspoon caraway seeds
- 1 cup water
- 4 cups Fresh Vegetable Broth (see recipe)
- OR
- 2 (14 1/2-ounce) cans vegetable broth
- 1 cup drained canned chickpeas (garbanzo beans)
- 2 tablespoons minced fresh parsley
- 2 teaspoons chopped fresh dill
- OR
- 1/2 teaspoon dried dill
- 1/2 teaspoon pepper