Cook Without Book

                    Ingredients 2  zucchini 1  egg white 1/4 cup   milk 1/2 cup   shredded Parmesan cheese 1/2 cup   seasoned breadcrumbs Vegetable cooking spray Preparation Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.

Yield:  4 servings (serving size: 1 chicken breast half)                Ingredients 4  (6-ounce) skinless, boneless chicken breast halves 1/4 teaspoon   pepper 1 ounce   very thinly sliced lean cooked ham 1 tablespoon   plus 1 teaspoon reduced-fat garlic-flavored cream cheese 3 tablespoons   dry breadcrumbs 1 teaspoon   dried Italian seasoning 1 teaspoon   grated Parmesan cheese 1/2 cup   fat-free milk Cooking spray 1 tablespoon   plus 1 teaspoon reduced-calorie margarine, melted 2 teaspoons   lemon juice Dash of paprika Preparation Preheat oven to 350°. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin. Sprinkle with pepper. Place one-fourth of ham on each chicken breast half. Spread cream cheese evenly over ham. Roll up chicken, starting with short end and tucking ends under. Secure with wooden picks. ...

Yield:  8 servings (serving size: 12 potato quarters)                      Ingredients 24  small round red potatoes (about 2 1/3 pounds) Olive oil-flavored cooking spray 1/4 cup   Italian-seasoned breadcrumbs 1/4 cup   grated fresh Parmesan cheese 3/4 teaspoon   paprika Preparation Place potatoes in a Dutch oven; add water to cover. Bring to a boil; reduce heat, and cook, uncovered, 15 minutes or until tender; drain and cool slightly. Preheat oven to 450°. Quarter potatoes; coat with cooking spray. Combine breadcrumbs, cheese, and paprika; sprinkle over potatoes, tossing to coat well. Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 20 to 25 minutes or until coating is crispy. Tip: Enjoy these crispy Parmesan cheese-coated potatoes instead of high-fat French fries. Nutritional Information Calories per serving: 117 Calories from fat: 0.0%...

                Ingredients 8 ounces   uncooked linguine 2 teaspoons   olive oil 1/2 cup   chopped onion 1  (2.5-ounce) package cooked bacon pieces (such as Hormel) 1 1/3 cups   grape tomatoes, halved 4  garlic cloves, minced 1 teaspoon   dried oregano 1 teaspoon   salt 1/4 teaspoon   pepper 1/4 cup   (1 ounce) preshredded fresh Parmesan cheese Preparation Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes. Add bacon bits; sauté 2 minutes. Add tomato, garlic, and oregano; sauté 30 seconds. Remove from heat. Add pasta, reserved pasta water, salt, and pepper. Stir well, and cook 1 minute or until thoroughly heated and liquid is absorbed. Remove from heat; cover and let stand 3 minutes. Sprinkle with cheese. Nutritional Information C...

Prep Time:  8 minutes Cook Time:  13 minutes Yield:  4 servings (serving size: 1 cup vegetables and 2/3 cup polenta)                      Ingredients 2 pounds   asparagus spears 1  small red onion, cut into wedges 1  (8-ounce) package whole mushrooms, halved 1 1/2 tablespoons   olive oil 1/2 teaspoon   salt, divided 4 cups   water, divided 1 cup   yellow cornmeal 3/4 cup   preshredded fresh Parmesan cheese 1/4 cup   minced fresh chives 2 tablespoons   fresh lemon juice (about 1 lemon) Preparation Preheat oven to 500°. Snap off tough ends of asparagus; cut spears into thirds. Combine asparagus, onion, and mushrooms on a foil-lined baking sheet. Drizzle with oil, and sprinkle with 1/4 teaspoon salt; toss gently. Bake at 500° for 8 minutes or until roasted. Combine 3 cups water and remaining 1/4 teaspoon salt in a large saucepan; bring to ...

Yield:  Makes 12 servings (serving size: 1/4 cup salsa and 1 ounce pita chips)                   Ingredients 1  (14.5-ounce) can artichoke hearts, drained and chopped 1/4  medium chopped red onion (about 1/3 cup) 1/4 cup   chopped pitted kalamata olives 2 tablespoons   grated Parmesan cheese 1 tablespoon   dry Italian dressing mix (such as Good Seasons) 1 tablespoon   extra-virgin olive oil 1 teaspoon   capers 1  (14.5-ounce) can petite diced tomatoes 1/8 teaspoon   crushed red pepper (optional) 2 tablespoons   chopped fresh parsley 2  (6-ounce) bags plain baked pita chips Preparation 1. Combine the first 7 ingredients (through capers) in a mixing bowl; stir in tomatoes and crushed red pepper, if desired. Garnish with parsley and serve with pita chips. Nutritional Information Calories per serving: 175 Fat per serving: 6g Saturated fat per serving: 0.0g...

Prep: 12 minutes; Cook: 10 minutes. Baked to Perfection: To make our pizza, we used Fabulous Flats for the crust and baked it in a 500° oven on the bottom rack to make it crispy. Yield:  Makes 8 servings (serving size: 1 slice)                           Ingredients 1/2 pound   thawed frozen shrimp, peeled and deveined Prebaked pizza crust 1 1/2 tablespoons   extra-virgin olive oil 1 1/2 tablespoons   minced garlic 1 cup   halved grape tomatoes 2 tablespoons   finely grated Parmesan cheese Preparation Slice shrimp in half horizontally. Place a prebaked pizza crust on a shallow baking pan. Combine olive oil and minced garlic in a small bowl; brush oil mixture onto crust. Top crust with halved shrimp, halved grape tomatoes, and Parmesan cheese. Bake 10-12 minutes or until shrimp are cooked through. Cut into 8 slices; serve. Nutritional Information Calories per serving: ...

Penne Rigate Arrabiata Prep Time:  5 minutes Cook Time:  20 minutes Ingredients 1  (26.46-ounce) box strained tomatoes (such as Pomi) 2 tablespoons   extra-virgin olive oil 3/4 teaspoon   kosher salt 1/2 teaspoon   crushed red pepper 12 ounces   uncooked whole-wheat penne rigate (tube-shaped pasta with ridges) 1/2 cup   shredded fresh Parmesan cheese 8  fresh basil leaves, thinly sliced Preparation 1. Heat a large deep saucepan over medium-high heat. Add tomatoes, oil, salt, and pepper flakes to pan; bring to a boil. Reduce heat, and simmer until very thick (about 20 minutes), whisking frequently to prevent sticking. 2. Cook pasta according to package directions; drain. 3. Transfer pasta to serving bowls; top with tomato sauce, Parmesan, and basil. Serve immediately. Nutritional Information Calories per serving: 298 Fat per serving: 7g Saturated fat per serving: 2g Monounsaturated fat per serving: 4g P...

Prep Time:  20 minutes Cook Time:  10 minutes Ingredients 8 ounces   uncooked whole-wheat linguine 2 tablespoons   extra-virgin olive oil 1  medium red onion, cut into thin rings 1/4 teaspoon   saffron threads, crumbled 1  garlic clove, minced 1 cup   (1 1/2- x 1/4-inch) strips jarred roasted red bell peppers 2 teaspoons   capers, drained 1 teaspoon   red wine vinegar 1/2 teaspoon   fresh or 1/4 teaspoon dried thyme leaves 1/4 teaspoon   kosher salt 1/8 teaspoon   freshly ground black pepper 20  large curls Parmesan cheese removed with a vegetable peeler (2 ounces) Preparation 1. Cook pasta according to package directions. Reserve 1/2 cup cooking liquid; drain. 2. Heat the olive oil in a large nonstick skillet over medium heat. Add onion and saffron; cook until onions are softened (about 5 minutes), stirring frequently. Add garlic; cook until fragrant (about 30 seconds), stirring const...

Prep Time:  5 minutes Yield:  1 serving Ingredients 3 cups   mixed salad greens 1/2 cup   canned garbanzo beans, rinsed and drained 1/2 cup   shredded carrot 1/2 cup   shredded red cabbage 1 tablespoon   grated Parmesan cheese 2 tablespoons   chopped walnuts 2 tablespoons   dried cranberries 2 tablespoons   low-fat balsamic vinaigrette Preparation 1. Combine first 7 ingredients (through cranberries) in a large bowl. 2. Toss with vinaigrette and serve. Nutritional Information Calories per serving: 380 Fat per serving: 14g Saturated fat per serving: 2g Monounsaturated fat per serving: 2g Polyunsaturated fat per serving: 8g Protein per serving: 14g Carbohydrates per serving: 57g Fiber per serving: 13g Cholesterol per serving: 5mg Sodium per serving: 760mg Rs per serving: 2.1g

                Ingredients 2 pounds   ripe tomatoes, cored, chopped 2 tablespoons   extra-virgin olive oil 2 tablespoons   minced fresh basil 1 tablespoon   minced fresh oregano 1  clove garlic, minced 1 teaspoon   kosher salt, plus more to taste 10 ounce   short pasta noodles such as cavatelli, penne or rigatoni 1/4 cup   grated Parmesan, optional Freshly ground black pepper Preparation 1. In a bowl, toss tomatoes, olive oil, basil, oregano, garlic and salt. Cover and let stand for 30 minutes. 2. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain pasta and place in bowl with tomatoes. Add Parmesan, if desired, and stir to combine. Season with additional salt and pepper. Serve immediately.

5 Pastas that Go Beyond Red & White You must have heard the words ‘red and white’ popularly being associated with Belgian Ales or smokes. However, in the culinary circuits across different cities in India– especially the North – ‘red and white’ has attained a novel symbolism for itself with reference to pasta. People known for their experimental palate and curiosity of tasting world cuisines almost always spare some space for pasta on their plates. However, a majority of them have never gone beyond the red and white sauces pasta is made in. To add to this, various packaged food products selling pasta have strengthened their association to the red and the white sauce. Also, street side stalls have done their bit in promoting it largely as a snack item as well. Expatriate chefs, exasperated with the red and white obsession, have now decided to educate their guests on how a pasta dish can be different – in colour as well as flavour. Chef Antonello Cancedda at JW Marr...