Cook Without Book

Yield:  Serves 10 (serving size: about 1/2 cup)                  Ingredients 4  Yukon Gold potatoes (2 pounds), unpeeled and cut into 2-inch cubes 3 tablespoons   unsalted butter 1/2 teaspoon   kosher salt 1/4 teaspoon   freshly ground black pepper 2/3 cup   2% reduced-fat milk 2 tablespoons   chopped fresh chives (optional) Preparation 1. Place potato in a medium saucepan. Cover with water to 2 inches above potato. Bring to a boil; reduce heat, and simmer 25 minutes or until potato is tender. Drain and return to pan. 2. Add butter, salt, and pepper; mash with a potato masher until butter melts. Add milk, mashing until desired consistency. Garnish with chives, if desired. Nutritional Information Calories per serving: 115 Fat per serving: 4g Saturated fat per serving: 2.4g Monounsaturated fat per serving: 1g Polyunsaturated fat per serving: 0.1g Protein per serving: 2.8g Car...

Yield:  2 servings (serving size: 1 potato)                  Ingredients 2  medium sweet potatoes (8 to 10 ounces each) 3 ounces   Canadian bacon, diced 2 tablespoons   reduced-fat sour cream 3 teaspoons   chopped fresh chives 2 tablespoons   shredded reduced-fat sharp cheddar cheese Preparation Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Cut each potato in half lengthwise, and scoop out the pulp, leaving 1/4-inch-thick shells. Mash pulp with 3 ounces Canadian bacon, 2 tablespoons sour cream, and 2 teaspoons chives in a bowl. Spoon mixture into shells. Sprinkle 2 tablespoons cheese over tops of potatoes. Microwave on high 2 minutes, and sprinkle with 1 teaspoon chives. Nutritional Information Calories per serving: 341 Fat per serving: 6g Saturated fat per serving: 3g Monounsaturated fat per serving: 2g P...

          Parmesan Potato Pancakes                             Ingredients 2 cups   leftover mashed potatoes 2 tablespoons   chopped fresh chives or green onions 1  large egg white 1/4 cup   seasoned breadcrumbs, divided 2 tablespoons   grated fresh Parmesan cheese 2 teaspoons   olive oil, divided Preparation 1. Combine potatoes, chives, egg white, and 2 tablespoons breadcrumbs in a large bowl. 2. Combine 2 tablespoons breadcrumbs and cheese on a small plate. Divide the potato mixture into 8 equal (1/4-cup) portions; dredge in breadcrumb mixture, shaping each portion into a 1/4-inch-thick patty. 3. Heat 1 teaspoon oil in large nonstick skillet. Add 4 patties; cook 3-4 minutes on each side or until golden. Repeat with 1 teaspoon oil and remaining 4 patties. Serve pancakes hot with applesauce and low-fat sour cream.

Creamy Poppy seed Dressing Roasted poppy seeds and chives give a delicious flavour to this yogurt and mayonnaise dip. Cooking Time:  25-30 minutes Servings:  4   Preparation Time:  20-25 minutes   Category:  Veg Ingredients • Poppy seed paste (khuskhus) ,roasted 2 tablespoons • Yogurt 1/4 cup • Mayonnaise 1/4 cup • Salt to taste • Sugar 1 teaspoon • Chives,chopped 2 tablespoons • Lemon juice 1 teaspoon • Oil 1 tablespoon • Garlic,chopped 8-10 cloves Method Mix yogurt, mayonnaise, poppy seeds, salt, sugar, chives and lemon juice in a bowl. Chill in the refrigerator. Heat oil in a non-stick pan. Add garlic and sauté till well browned. Remove from heat and add to the yogurt mixture. Serve chilled with chips and fries.

Potato And Chive Cakes Shallow fried chive flavoured potatoes cakes. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg -  Ingredients • Potatoes,boiled, peeled and mashed 4-5 medium • Chives,finely chopped 8-10 • Salt to taste • Mozzarella cheese 2-3 tablespoons • Red chillies,finely chopped 2 • Fresh parsley,chopped 2 tablespoons • Cornflour/ corn starch 1 tablespoon • Oil For shallow frying Method Place potatoes, chives, salt, mozzarella cheese, red chillies, parsley and cornflour in a bowl and mix well. Divide the mixture into eight equal portions and shape them into patties. Refrigerate for thirty minutes. Heat oil in a shallow non-stick pan. Place the patties in it and shallow-fry till golden and crisp from both the sides. Drain on absorbent paper. Serve hot with tomato ketchup.

Chicken nuggets have never tasted this good, marinated in buttermilk and crusted with panko crumbs this dish is the perfect balance of crunch and juicy flavourful chicken. Preparation time:  15 minutes  Cooking time:  30 minutes  Yield:  8 Ingredients Chicken Nuggets 8  chicken thighs, skinned and deboned 1  cup  buttermilk (250 ml) 1  egg 1/4  cup  chives, finely chopped (60 ml) 1/4  cup  grated parmesan cheese (60 ml) 3  tablespoons  soy sauce (45 ml) 1/2  teaspoon  garlic Tabasco (2 ml) 1  teaspoon  each of salt and pepper (5 ml) 1  cup  of flour for dredging (250 ml) 3  eggs, beaten 2  cups  panko crumbs (500 ml) 1  lemon Honey mustard dipping sauce 1/4  cup  mild yellow mustard (60 ml) 1/4  cup  honey (60 ml) 1  salt and pepper Directions Chicken Nuggets In a large bowl, marinate the pieces of ...

Beets, Kumquats and Crumbled Paneer Salad Serves 4 4 medium red or golden beets, stems and root ends removed 1/3 cup pine nuts, lightly toasted 1/3 cup fresh paneer cheese, crumbled 6 kumquats, rinsed, cut into half vertically and seeded Salt to taste 5 to 6 Freshly ground black pepper Juice of 1 lemon 1 tablespoon sunflower-seed oil 5 to 7 fresh chives, cut into 1-inch pieces Cook the beets with their peel on. You can either do it by boiling them - cover the beets with water, bring to a boil, and simmer for 30 minutes or until beets can easily be pierced through with a fork. You can also cook them by wrapping the beets in aluminum foil and bake them in the oven at 400° F for an hour or until done. In either case let them cool at room temperature and remove their peels and slice them. Toos the beets with rest of the ingredients and serve on side of grilled meats or as a salad course.

               Condiment                      Potato Raita with Chives and Cumin                                 SERVES 4 1 large potato 2½ cups plain yogurt, whisked until smooth 2 teaspoons cumin seeds, toasted and ground 1 teaspoon black peppercorns, toasted ground Salt to taste ½ cup chives, minced ½ red bell pepper, finely chopped Boil the potato in lightly salted water to cover until tender, then peel it, and chop it into one inch dices. Place the yogurt in a serving bowl, mix in the potato, salt, and half the ground cumin-pepper mixture. Add the chives and red pepper. Serve garnished with the remaining ground spices.