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Lvy's Recipe Collection, Fort Worth, TX (2025)

11/16/2025

Mom's Mushroom Soup

Ingredients
- 3 C sliced baby bella mushrooms
- 4 C beef broth
- 1 can full fat organic coconut milk
- 3 Tbsp ghee, split 2 Tbsp and 1 Tbsp
- pinch of pepper
- 1/2 vidalia onion, thinly sliced

Preparation

Melt 2 Tbsp of ghee in a medium stock pot and then add sliced onions to lightly caramelize.

Simmer on medium for approximately 5 minutes, stirring frequently, and then turn to low for an additional 3-5 minutes.

Add sliced mushrooms and coat in ghee/onion mixture.

Add in additional Tbsp of ghee and cook mushrooms for another 4-5 minutes on low.

Add beef broth and bring to a simmer for 5 minutes.

Pour coconut milk while stirring and simmer for an additional 2-3 minutes.

Add pepper to the soup, and serve.

Source: Foodista

11/14/2025

Lentil Veggie Burgers

Ingredients
- 1 cup of lentils
- 1 cup of flour (whole wheat)
- 1/2 cup of oats
- 1/2 cup of brown rice (cooked)
- 1 carrot
- 1 small eggplant
- 1 small onion
- 3 cloves of garlic
- 1/2 cup of corn (optional)
- 2 teaspoons salt (adjust for taste preference)
- 2 teaspoons of oregano
- 1 1/2 teaspoons coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of pepper (optional or adjust for taste preference)
- cornmeal to cover the “hamburger” patty

Preparation

Place in a foil and bake for 20 minutes in a 375F degrees oven or until it is soft.

Cook lentils in boiling water for 15 to 25 minutes.

Cook brown rice.

Throw carrots, onions, garlic, cooked eggplant and rice in a food processor and process together.

After the lentils are cooked, add the processed veggies and rice in, smash together with your hands or with a potato masher.

Do not smash all of the lentils.

Add corn (optional), oats, flour, and seasonings.

Make burger patties.

Cover in corn meal.

Cook in a little bit of oil until the outside is crunchy.

Place in a whole wheat bun.

Source: Foodista

11/12/2025

Avocado And Cannellini Bean Salad

Ingredients
- 1 medium avocado, mashed to a paste
- 1 cup romaine lettuce or baby spinach, shredded
- 1 tablespoon Low Fat Balsamic Vinaigrette
- 1/4 cup cannellini beans
- 5 grape tomatoes
- 1 teaspoon Italian seasoning

Preparation

Throw all of the ingredients together in a container.

Measure out the dressing and place in a plastic baggie.

When ready to eat, pour in the dressing, shake and enjoy!

Source: Foodista

11/10/2025

Blueberry Ricotta Tartlettes

Ingredients
- into small pieces
- 2 cups coarsely chopped blueberries
- 1 teaspoon cinnamon
- 80 grams confectioners' sugar
- 1 egg yolk
- 200 grams ricotta
- 1/2 teaspoon salt

Preparation

Put the flour, confectioners' sugar and salt in the bowl of a food processor and pulse a couple of times to combine.

Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely - you'll have pieces the size of oatmeal flakes and pea-size pieces and that's just fine. Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition.

When the egg is in, process in long pulses - about 10 seconds each - until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before it reaches this clumpy stage, the sound of the machine working the dough will change - heads up.

Turn the dough out onto a work surface. Very lightly and sparingly - make that very, very lightly and sparingly - knead the dough just to incorporate any dry ingredients that might have escaped mixing. Press the dough into a tart pan, or a tartlet pan.

To make a press-in crust, butter the tart pan and press the dough evenly along the bottom and up the sides of the pan.

Freeze the crust for at least 30 minutes, preferably longer, before baking.

Center a rack in the oven and preheat the oven to 375 degrees Fahrenheit.

Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust.

Bake the crust for about 30 minutes, then carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon.

Source: Foodista

11/05/2025

Egg-free Chocolate Cupcakes

Ingredients
- 1/2 teaspoon baking soda
- 1/4 cup butter
- 1 cup cocoa powder
- 4 teaspoons honey
- 1/2 cup milk (more or less)
- 4 cups powdered sugar, sifted
- Salt
- 1/2 cup semi-sweet chocolate chips
- 1 cup sugar
- 2 teaspoons vanilla extract

Preparation

To make the cupcakes:Preheat oven to 325 F degrees.

Line two muffin pans with baking cups. Sift together flour, sugar, cocoa powder, baking soda and salt.

In a separate mixing bowl, combine milk, butter, honey and vanilla extract.

Slowly add the dry ingredients into the milk/butter mixture.

Mix until combined.

Fold in the semi-sweet chocolate chips.

Pour in the batter into the lined muffin pan to 2/3 full.

Bake for 20 to 25 or until a toothpick inserted in the center of the cupcake comes out clean.

Let cool completely before decorating.

To make the frosting:

Start out with 1/3 cup of milk and add more milk to your desired consistency

In a large mixing bowl, sift together powdered sugar and cocoa powder.

Add the butter, milk and vanilla extract.

Using an electric mixer, slowly mix together at a low speed.

Once all the ingredients are combined, increase the speed and beat till fluffy.

Source: Foodista

10/27/2025

Scrumptious Strawberry And Almond Tartlets

Ingredients
- 150gr / 5 oz. almonds chopped roughly and toasted
- 200gr / 7 oz. butter, softened and cubed
- 6 large egg yolks
- 4 eggs
- 40gr / 1.7 oz. plain flour
- 600gr / 1.3 lb. plain flour
- 2 tbsp of icing sugar
- 200gr / 7 oz. icing sugar
- 500ml / 1 pt. of whole milk
- a pinch (about a quarter of a teaspoon) of salt
- 6 strawberries, quartered.
- 400gr / 14 oz. fresh strawberries, chopped
- 120gr / 4 oz. caster sugar
- 4 drops of vanilla extract (or seeds of 1 vanilla pod if you have it)

Preparation

For the Pastry:

Place the flour, butter, salt and icing sugar in a large bowl and rub together through your fingers until the mix becomes like breadcrumbs.

Add the eggs and bring together.

I do this at first with a wooden spoon and then move on to using my hands.

Work it until it becomes a ball, then remove from your bowl and knead it, just two or three times on a cool surface.

By this I mean just 2 or 3 kneading movements, that's all.

This dough is quite sticky and can be a little difficult.

If it is just too sticky to get into a ball, add a small amount of flour, but only a tablespoon or maximum two, you don't want to dilute the sweetness too much.

Also, the addition of more flour gives a tougher dough if you overdo it.

Wrap your ball of sweet dough in cling film and chill in the fridge for at least an hour, more is better.

Leave it overnight if possible.

To bake the pastry, preheat your oven to 180C / 350F. Grease each of your baking cases.

The easiest way to do this is to take a piece of greaseproof paper and rub it on your stick or pat of butter, then rub it in each case, being careful to cover all the surface area with which the pastry will come into contact.

Alternatively, if you have the paper in which your butter was packaged, use this to rub around the baking area.

On a floured surface, roll out your pastry until it is about 2mm / 0.08in to 3mm / 0.10 in. thick.

Using your cutter, cut out the circles.

You can bring the pastry scraps together in a ball and keep rolling and cutting as much as you need.

Press the pastry discs carefully but firmly into their metal cases, but with enough firmness that they sit evenly.

Make sure that the pastry comes up and slightly over the top of each tartlet case.

Try not to press too much as this will make the pastry too thin.

With a fork, prick all over the base of each pastry case.

Put them back into the fridge for about 15 minutes.

Then bake for about 10 to 15 minutes or until they are a very light brown color and the pastry is no longer soft.

Remove from the oven, cool and then remove from the tartlet cases.

For the Creme Patissiere:

To start the creme patissiere take an electric whisk and beat the egg yolks in a bowl with about a third of the sugar until the mix becomes pale yellow.

Add the flour and whisk until everything is incorporated evenly, no lumps, and then it has thickened a little.

Heat the milk in a pan (not a non-stick pan) with the rest of the sugar and the vanilla.

Just as it comes to the boil, remove your pan from the heat and pour about two thirds of the hot milk into your bowl containing the egg and sugar mix.

Stir quickly with a metal hand whisk for a minute then add the rest of the milk and continue stirring quite firmly until everything is smooth and evenly incorporated.

Put the pan back on a medium heat and pour your creme patissiere into the pan.

Stir continuously with your metal whisk.

As it thickens you may have to stir quite vigorously.

Let it bubble gently for 2 minutes and then remove from the heat.

Sprinkle over a very thin layer of icing sugar and allow your creme patissiere too cool.

The layer of icing sugar prevents the formation of a skin.

For the Strawberry Filling:

Place the chopped strawberries, toasted almonds and icing sugar in a bowl and mix together.

Assembly:

Once the pastry cases and the creme patissiere have cooled, take the case, put about a tablespoon of the creme patissiere in the bottom and spread out evenly.

You can do this by putting the creme patissiere in a piping bag, but I just spread it with a knife.

Then spoon over some of the strawberry filling and top with a quartered strawberry.

You can also give the tartlets a dusting of icing sugar if you wish.

Tips and Variations:

These little tartlets are best eaten fresh.

The longer you leave them, you run the risk of the pastry being softened by the filling.

Serve with a bit of creme fraiche or mascarpone on the side for some extra indulgence.

If you have pastry leftover, you can freeze it until you wish to use it.

There are quite a lot of parts to this recipe.

I find the best way to organize myself is to make the pastry the day before, then just leave it in the fridge overnight.

I then start by rolling it and placing it in the tartlet cases, then it goes back into the fridge.

Whilst the pastry is chilling, I get the oven on.

When the tartlets are baking, I make the creme patissiere.

While the pastry and creme patissiere are cooling I make the strawberry and almond filling and the decorations.

Source: Foodista

10/14/2025

Pan Seared Shrimp & Scallops Over Bacon-corn-chile Relish

Ingredients
- 2 teaspoons Ancho chili powder
- 5 slices bacon
- 1 sweet bell pepper
- 1/2 teaspoon chipotle chili powder
- 1/4 cup chopped cilantro
- 4 ears sweet corn
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- juice of 1 lime
- 1/4 cup olive oil
- 1/2 teaspoon red chili powder
- 1/2 red onion, diced
- salt and pepper to taste
- 1 pound sea scallops
- 1 pound shrimp

Preparation

In a large nonstick skillet, heat the oil over medium heat.

Add the bacon and fry, rendering all of the fat until the bacon is crispy.

Remove the bacon with a slotted spoon.

Pour all of the oil out of the pan and wipe the pan clean.

Pour all but 3 tablespoons back into the pan, through a sieve to filter out bits that might burn, and turn the heat up to medium high.

Working in batches and taking care not to do too much at once (you want the seafood to sear, not steam), pan sear the scallops and shrimp in the bacon fat and oil.

Set aside as you finish.

When done, pour all of the oil out, wipe the pan, and add the remaining 3 tablespoons of bacon fat/oil back into the pan.

Turn heat to medium high.

Add the onion to the pan.

Cook for 5 minutes and then add the peppers.

Cook for an additional 2 minutes.

Add the corn and cook for an additional 2 minutes.

Add the garlic and spices and cook, stirring, for another 2 minutes.

Turn off the heat and add the cilantro and lime juice.

Taste for salt and pepper.

Serve by placing a generous scoop of the relish on each plate, sprinkle some bacon pieces over it, and place some of the scallops and shrimp on top of that.

Garnish with some extra cilantro and a lime wedge.

Source: Foodista

10/10/2025

Easy Chicken Marsala

Ingredients
- 1/4 cup butter
- boneless chicken breasts
- 2 teaspoons flour
- 3/4 cup marsala wine
- 1 cup milk
- 1 cup sliced mushrooms
- 1/8 teaspoon pepper
- 1/2 teaspoon salt

Preparation

In a large saute or fry pan, melt butter.

While butter is melting, combine flour, salt and pepper in a small bowl.

Dip each piece of chicken in milk; shake off excess.

Dredge chicken in flour mixture and add to fry pan. (I like to cut chicken breasts in half before coating.)

Sauté chicken in butter over medium to medium-high heat until browned and cooked through, turning often.

Add more butter as needed. (Be careful turning the chicken so as not to break off any of the flour coating.)

Remove the chicken from the pan and place it on platter.

Keep chicken warm while making the sauce.

Turn the heat to medium-high and add the mushrooms; sauté until cooked.

With mushrooms still in the pan, deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan.

Turn heat to medium low and continue to cook sauce, stirring frequently, until sauce has thickened slightly.

(Note: Sauce should be tasted frequently, and more wine or butter can be added as necessary.

If sauce does not thicken properly, add a little bit of flour and continue to stir.)

When sauce is ready, add chicken back to the pan and turn to coat.

Remove chicken to a serving platter and top with remaining sauce.

Decorate with parsley sprigs.

Source: Foodista

10/01/2025

Fast Apple Pie

Ingredients
- 1 tsp baking powder
- 2 tsp cinnamon
- 600 gr flour (more or less, depending on the dryness)
- 4 pounds Granny Smith apples
- 2 cups margarine
- powdered sugar
- a pinch of salt
- 6-8 tbsp sugar to taste
- 2 sachets vanilla sugar
- 1 cup yogurt

Preparation

First prepare the apples.

Wash, peel and grate them.

Place them in a stainless steel saucepan with sugar (I put about 6-8 tablespoons of sugar) and cook until soft.

When they have released most of their juice, put the pan aside and add cinnamon and 1 sachet vanilla sugar.

Dough: Margarine should be at room temperature.

Put it in a bowl and mix it with yogurt.

Gradually add the flour together with baking powder and 1 additional sachet of vanilla to the margarine and yogurt and stir well by hand until the dough is not sticky.

Let the dough rest for at least 30 minutes in the fridge.

Take the dough out and divide it into two equal parts and stretch it with the rolling pin as long as the tray is (it should be a little bit bigger than the pan, because you will stretch it on the sides of the pan)

Put the parchment paper on the pan, add the dough, and finally add the apple filling.

Place the second layer of dough on top.

Preheat the oven at 375 F and bake it for about 30 minutes or until nicely brown.

When ready, serve with powdered sugar.

Source: Foodista

12/31/2022

A scrumptious tart for any occasion, nice afternoon dessert! 🍓🧈🥚

Scrumptious Strawberry And Almond Tartlets

Ingredients
- 150gr / 5 oz. almonds chopped roughly and toasted
- 200gr / 7 oz. butter, softened and cubed
- 6 large egg yolks
- 4 eggs
- 40gr / 1.7 oz. plain flour
- 600gr / 1.3 lb. plain flour
- 2 tbsp of icing sugar
- 200gr / 7 oz. icing sugar
- 500ml / 1 pt. of whole milk
- a pinch (about a quarter of a teaspoon) of salt
- 6 strawberries, quartered.
- 400gr / 14 oz. fresh strawberries, chopped
- 120gr / 4 oz. caster sugar
- 4 drops of vanilla extract (or seeds of 1 vanilla pod if you have it)

Preparation

For the Pastry:

Place the flour, butter, salt and icing sugar in a large bowl and rub together through your fingers until the mix becomes like breadcrumbs.

Add the eggs and bring together.

I do this at first with a wooden spoon and then move on to using my hands.

Work it until it becomes a ball, then remove from your bowl and knead it, just two or three times on a cool surface.

By this I mean just 2 or 3 kneading movements, that's all.

This dough is quite sticky and can be a little difficult.

If it is just too sticky to get into a ball, add a small amount of flour, but only a tablespoon or maximum two, you don't want to dilute the sweetness too much.

Also, the addition of more flour gives a tougher dough if you overdo it.

Wrap your ball of sweet dough in cling film and chill in the fridge for at least an hour, more is better.

Leave it overnight if possible.

To bake the pastry, preheat your oven to 180C / 350F. Grease each of your baking cases.

The easiest way to do this is to take a piece of greaseproof paper and rub it on your stick or pat of butter, then rub it in each case, being careful to cover all the surface area with which the pastry will come into contact.

Alternatively, if you have the paper in which your butter was packaged, use this to rub around the baking area.

On a floured surface, roll out your pastry until it is about 2mm / 0.08in to 3mm / 0.10 in. thick.

Using your cutter, cut out the circles.

You can bring the pastry scraps together in a ball and keep rolling and cutting as much as you need.

Press the pastry discs carefully but firmly into their metal cases, but with enough firmness that they sit evenly.

Make sure that the pastry comes up and slightly over the top of each tartlet case.

Try not to press too much as this will make the pastry too thin.

With a fork, prick all over the base of each pastry case.

Put them back into the fridge for about 15 minutes.

Then bake for about 10 to 15 minutes or until they are a very light brown color and the pastry is no longer soft.

Remove from the oven, cool and then remove from the tartlet cases.

For the Crème Patisserie:

To start the crème patisserie take an electric whisk and beat the egg yolks in a bowl with about a third of the sugar until the mix becomes pale yellow.

Add the flour and whisk until everything is incorporated evenly, no lumps, and then it has thickened a little.

Heat the milk in a pan (not a non-stick pan) with the rest of the sugar and the vanilla.

Just as it comes to the boil, remove your pan from the heat and pour about two thirds of the hot milk into your bowl containing the egg and sugar mix.

Stir quickly with a metal hand whisk for a minute then add the rest of the milk and continue stirring quite firmly until everything is smooth and evenly incorporated.

Put the pan back on a medium heat and pour your crème patisserie into the pan.

Stir continuously with your metal whisk.

As it thickens you may have to stir quite vigorously.

Let it bubble gently for 2 minutes and then remove from the heat.

Sprinkle over a very thin layer of icing sugar and allow your crème patisserie too cool.

The layer of icing sugar prevents the formation of a skin.

For the Strawberry Filling:

Place the chopped strawberries, toasted almonds and icing sugar in a bowl and mix together.

Assembly:

Once the pastry cases and the crème patisserie have cooled, take the case, put about a tablespoon of the crème patisserie in the bottom and spread out evenly.

You can do this by putting the crème patisserie in a piping bag, but I just spread it with a knife.

Then spoon over some of the strawberry filling and top with a quartered strawberry.

You can also give the tartlets a dusting of icing sugar if you wish.

Tips and Variations:

These little tartlets are best eaten fresh.

The longer you leave them, you run the risk of the pastry being softened by the filling.

Serve with a bit of crème fraiche or mascarpone on the side for some extra indulgence.

If you have pastry leftover, you can freeze it until you wish to use it.

There are quite a lot of parts to this recipe.

I find the best way to organize myself is to make the pastry the day before, then just leave it in the fridge overnight.

I then start by rolling it and placing it in the tartlet cases, then it goes back into the fridge.

Whilst the pastry is chilling, I get the oven on.

When the tartlets are baking, I make the crème patisserie.

While the pastry and crème patisserie are cooling I make the strawberry and almond filling and the decorations.

Source: Foodista

12/31/2022

Nice and light for summer dining, soo delish! 🐟🦐🥘

Pan Seared Shrimp & Scallops Over Bacon-corn-chile Relish

Ingredients
- 2 teaspoons Ancho chili powder
- 5 slices bacon
- 1 sweet bell pepper
- 1/2 teaspoon chipotle chili powder
- 1/4 cup chopped cilantro
- 4 ears sweet corn
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- juice of 1 lime
- 1/4 cup olive oil
- 1/2 teaspoon red chili powder
- 1/2 red onion, diced
- salt and pepper to taste
- 1 pound sea scallops
- 1 pound shrimp

Preparation

In a large nonstick skillet, heat the oil over medium heat.

Add the bacon and fry, rendering all of the fat until the bacon is crispy.

Remove the bacon with a slotted spoon.

Pour all of the oil out of the pan and wipe the pan clean.

Pour all but 3 tablespoons back into the pan, through a sieve to filter out bits that might burn, and turn the heat up to medium high.

Working in batches and taking care not to do too much at once (you want the seafood to sear, not steam), pan sear the scallops and shrimp in the bacon fat and oil.

Set aside as you finish.

When done, pour all of the oil out, wipe the pan, and add the remaining 3 tablespoons of bacon fat/oil back into the pan.

Turn heat to medium high.

Add the onion to the pan.

Cook for 5 minutes and then add the peppers.

Cook for an additional 2 minutes.

Add the corn and cook for an additional 2 minutes.

Add the garlic and spices and cook, stirring, for another 2 minutes.

Turn off the heat and add the cilantro and lime juice.

Taste for salt and pepper.

Serve by placing a generous scoop of the relish on each plate, sprinkle some bacon pieces over it, and place some of the scallops and shrimp on top of that.

Garnish with some extra cilantro and a lime wedge.

Source: Foodista

12/30/2022

Crispy, crackly zucchini fritters with a hint of lemon! 🍋🥒🥰

Lemony Zucchini Fritters

Ingredients
- 2 tbsp breadcrumbs
- 2 eggs, beaten
- ½ cup flour
- 1 tsp garlic powder
- 1 lemon, juiced
- 4 tbsp olive oil, for pan frying
- 1 tsp onion powder
- 1 tbsp grated parmesan cheese
- ½ cup parsley, chopped
- 1 tsp pepper
- plain Greek yogurt
- 2 zucchini (about 8 oz each) trimmed

Preparation

Chop the zucchini into small pieces.

Place in the food processor and pulse until there are small bits left.

If grating attachment is available on the food processor, use that instead.

In a medium bowl add zucchini, lemon juice, parsley, flour, eggs, spices, parmesan cheese, and breadcrumbs.

Mix together until evenly distributed.

Place olive oil in a large frying pan and heat over medium high heat.

Working in batches, add a little less than a cup of batter to the frying pan for each fritter.

Cook until golden brown on the bottom, about 45 seconds.

Flip over and cook until golden brown on the other side.

Place a few layers of paper towel on a baking sheet or plate.

Once fritters are done, transfer to the lined baking sheet or dish and let the paper towel soak up extra oil.

Garnish with more lemon juice and a dollop of Greek yogurt before serving.

Source: Foodista

Lvy's Recipe Collection

11/16/2025

11/14/2025

11/12/2025

11/10/2025

11/05/2025

10/27/2025

10/14/2025

10/10/2025

10/01/2025

12/31/2022

12/31/2022

12/30/2022

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