Cook Without Book

Yield:  4 servings (serving size: 3/4 cup)                     Ingredients 3 cups   cubed unpeeled baking potato (about 1 pound) 1/2 teaspoon   olive oil Olive oil-flavored cooking spray 1  small onion, halved, thinly sliced, and separated into rings 1 teaspoon   chili powder 1/4 teaspoon   salt 1/2 cup   (2 ounces) shredded reduced-fat sharp Cheddar cheese Preparation Arrange potato in a steamer basket over boiling water. Cover and steam 10 minutes or until tender. Remove from heat. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes or until tender. Add potato, chili powder, and salt. Cook 5 minutes or until potato is lightly browned, stirring often. Sprinkle cheese over potato. Cover, remove from heat, and let stand 1 minute or until cheese melts. Nutritional Information Calories per serving: 152 Calories from f...

Yield:  Makes 4 servings (serving size: 1 sundae)                    Ingredients 1 tablespoon   plus 1 teaspoon pure maple syrup 1/2 teaspoon   chili powder 1/2 teaspoon   ground cinnamon 1/8 teaspoon   ground red pepper 1/4 cup   sliced almonds 1  pint vanilla light ice cream 1 cup   frozen pitted cherries 1/4 cup   English toffee pieces 2 ounces   bittersweet chocolate, melted and cooled Preparation 1. Preheat oven to 375°. Stir together first 4 ingredients (through pepper) in a small bowl. Add almonds, and stir gently until well-combined. Transfer to a parchment paper-lined baking sheet, and spread nuts in a single layer. Bake in middle of oven, stirring occasionally, about 6 minutes or until golden brown and fragrant. Remove parchment from pan, and let almonds cool on paper. Nuts will crisp as they cool. 2. Break nut mixture into pieces. Portion ice cream int...

                    Ingredients 1 1/2 cups   nuts 1/2 cup   maple syrup 1 tablespoon   butter 1 tablespoon   ground cinnamon 1 tablespoon   chili powder Sea salt Preparation Preheat oven to 350°. Coat a baking sheet with cooking spray and bake nuts for 10 minutes; remove to cool slightly. Heat maple syrup in a saucepan over medium heat, stirring constantly; bring to a low boil, and stir in butter. Add nuts, and stir until coated; let cool. Combine cinnamon and chili powder (less if you don't want it spicy) in a bowl. Remove nuts from the maple mixture with a slotted spoon, and toss in the spice mixture. Lay nuts on a baking sheet, and sprinkle with a little sea salt; let dry. Store in an airtight container for up to 10 days.

                                            Ingredients 4  (6-ounce) baking potatoes Cooking spray 1/2 cup   chopped onion 2  garlic cloves, minced 1 teaspoon   ground cumin 1/2 teaspoon   chili powder 1  (15-ounce) can no-salt-added black beans (such as Eden Organic), rinsed and drained   1 1/2 cups   frozen whole-kernel corn 1 1/2 cups   fresh salsa   1/4 cup   (1 ounce) reduced-fat shredded cheddar-Jack cheese (such as Cabot)   1/4 cup   chopped fresh cilantro Preparation 1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes. 2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; sauté 3 minutes. ...

Prep Time:  20 minutes Cook Time:  30 minutes Yield:  Serves: 4 (serving size: 2 tacos)                  Ingredients 1  1 1/2-lb. butternut or acorn squash, peeled, halved lengthwise, seeded, cut into 1/2-inch slices 1 teaspoon   chili powder 1  clove garlic, finely chopped 2 tablespoons   olive oil Salt and freshly ground black pepper 8  6-inch corn tortillas 1  ripe avocado, peeled, pitted, sliced into 8 wedges 1/4 cup   fresh cilantro leaves 1/4 cup   sliced white onion 1  lime, cut into wedges Preparation 1. Preheat oven to 425°F. Spread squash on a large, rimmed baking sheet. In a small bowl, stir together chili powder, garlic, oil, 1/4 tsp. salt and 1/8 tsp. pepper; pour over squash and toss to coat. Roast squash, turning once, until blistered in spots and tender when pierced with a knife, about 20 minutes. 2. Warm a large skillet over medium-high h...

Yield:  Serving size: About 11 chips with 1 tablespoon dip                 Ingredients 3/4 pound   sweet potatoes 1 tablespoon   olive oil 1 1/2 teaspoons   chili powder 1/2 teaspoon   salt 1/4 teaspoon   ground cumin store-bought light ranch dressing Preparation Preheat oven to 425°. Cut 3/4 pound sweet potatoes into 1/4-inch-thick slices; set aside. Combine 1 tablespoon olive oil, 1 1/2 teaspoons chili powder, 1/2 teaspoon salt, and 1/4 teaspoon ground cumin. Add sweet potatoes; toss gently to coat. Cover a lightly oiled nonstick baking sheet with a single layer of potatoes; roast, turning once, until golden and tender (about 20 minutes). Serve with store-bought light ranch dressing. Nutritional Information Calories per serving: 194 Fat per serving: 6g

                  Prep Time:  15 minutes Cook Time:  20 minutes Total Time:  2 hours Yield:  Serves: 4 (serving size: 1 1/4 cups) Ingredients 18  medium shrimp (about 12 oz.), peeled and deveined Salt and freshly ground black pepper 3 tablespoons   olive oil 1  medium onion, chopped 1  clove garlic, minced 1 teaspoon   chili powder 1/2 teaspoon   cumin 3 cups   fresh corn kernels (from about 4 medium ears) 3 cups   buttermilk Preparation 1. Place shrimp in a medium saucepan. Pour in enough cold water to cover by 1 inch and add a pinch of salt. Bring to a simmer over medium heat and cook, uncovered, until shrimp are pink and curled, about 7 minutes. Drain and pat dry with paper towels. Transfer to a bowl, cover and refrigerate until ready to serve soup. 2. Warm 2 Tbsp. oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until s...