Cook Without Book

                         Ingredients Lemon rind strips (from 1 lemon) 1 tablespoon   fresh lemon juice 1  gallon apple cider 2 tablespoons   light brown sugar 20  whole cloves 5  (3-inch) cinnamon sticks, halved 1/8 teaspoon   ground allspice 1/8 teaspoon   ground nutmeg 1/2 cup   Calvados (apple brandy) or applejack (such as Laird's) Additional cinnamon sticks (optional) Preparation 1. Bring first 8 ingredients to a boil in a large Dutch oven. Reduce heat; simmer 20 minutes. 2. Pour mixture through a sieve over a large bowl, reserving liquid; discard solids. Stir in brandy. Serve in mugs; garnish with additional cinnamon sticks, if desired. Nutritional Information Calories per serving: 173 Fat per serving: 0.0g Saturated fat per serving: 0.0g Monounsaturated fat per serving: 0.0g Polyunsaturated fat per serving: 0.0g Protein per serving: 0.0g Carboh...

Yield:  Makes 4 servings (serving size: 1 chicken breast, 1/4 cup cherry sauce)                 Ingredients Cooking spray 1 cup   chopped pitted sweet cherries 1/4 cup   dry red wine or water 1  garlic clove, minced 1/8 teaspoon   cumin 1/8 teaspoon   salt 1/8 teaspoon   black pepper 1/8 teaspoon   crushed red pepper 1 tablespoon   cherry preserves 4  (4-ounce) skinless, boneless chicken breast halves Preparation 1. Prepare the grill. Then lightly spray the grill rack with cooking spray. 2. Lightly crush cherries in a small saucepan. Add the wine or water and next 6 ingredients (through preserves). Bring the mixture to a boil; reduce heat, and simmer, stirring occasionally, 10 minutes. 3. Grill the chicken, covered, for 4 minutes on each side or until it is cooked through. Serve chicken topped with cherry sauce. Nutritional Information Calories per serving: 189 F...

Yield:  About 13 cups (serving size: 1 cup)                    Ingredients Lemon rind strips (from 1 lemon) 1 tablespoon   fresh lemon juice 1  gallon apple cider 2 tablespoons   light brown sugar 20  whole cloves 5  (3-inch) cinnamon sticks, halved 1/8 teaspoon   ground allspice 1/8 teaspoon   ground nutmeg 1/2 cup   Calvados (apple brandy) or applejack (such as Laird's) Additional cinnamon sticks (optional) Preparation 1. Bring first 8 ingredients to a boil in a large Dutch oven. Reduce heat; simmer 20 minutes. 2. Pour mixture through a sieve over a large bowl, reserving liquid; discard solids. Stir in brandy. Serve in mugs; garnish with additional cinnamon sticks, if desired. Nutritional Information Calories per serving: 173 Fat per serving: 0.0g Saturated fat per serving: 0.0g Monounsaturated fat per serving: 0.0g Polyunsaturated fat per serving: 0.0g Pr...

Prep Time:  20 minutes Cook Time:  25 minutes Yield:  Makes 8 burgers (serving size: 1 burger)                 Ingredients 1  large garlic clove, chopped 1/2 pound   cremini mushrooms, stems removed 1 tablespoon   fresh thyme leaves 2 tablespoons   olive oil, divided 1  large onion, chopped (about 3 cups) 1 cup   canned lentils, rinsed and drained 3/4 cup   whole-wheat breadcrumbs 1  large egg, whisked 1 teaspoon   salt 1/2 cup   yellow cornmeal 2 ounces   goat cheese, crumbled (about 1/4 cup) 6  whole-grain buns 8  tomato slices (optional) Fresh basil leaves (optional) Preparation 1. Pulse first 3 ingredients in food processor until finely chopped. 2. Heat 1 tablespoon oil over medium-high heat in a skillet; turn down to medium, and cook onion, stirring occasionally, about 15 minutes or until golden brown. Add mushroom mixture, and coo...

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:  Serves 6 (serving size: 1 cup)                  Ingredients 2 tablespoons   olive oil 1/4 teaspoon   crushed red pepper 2  garlic cloves, minced 1  (1-pound) bunch kale, trimmed 1 cup   fat-free, lower-sodium chicken broth 1/4 teaspoon   kosher salt 1  (15-ounce) can cannellini beans, drained and rinsed 1 tablespoon   red wine vinegar Grated fresh pecorino Romano cheese (optional) Preparation 1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add red pepper and garlic; sauté 30 seconds. 2. Add kale, turning with tongs to coat. Add broth; cover and cook 3 minutes. Add salt and beans; cook, uncovered, 5 minutes, stirring occasionally. Remove from heat, and stir in vinegar. Sprinkle with cheese, if desired. Nutritional Information Calories per serving: 126 Fat per serving: 5g Saturated fat per serving: 0.8g Monounsaturated fat per ...

Yield:  Makes 4 servings (serving size: 1/2 cup)                  Ingredients 1/4 cup   chopped pecans 6 tablespoons   maple syrup 1/4 teaspoon   orange zest 1  cinnamon stick 1/4 teaspoon   ground cloves 2  large sweet potatoes, baked Preparation 1. Preheat oven to 300°. 2. Place the pecans in a single layer on a baking sheet. Bake about 10 minutes or until pecans are fragrant and begin to darken. Remove from oven, and set aside. 3. In a small saucepan, combine maple syrup, orange zest, cinnamon stick, and ground cloves. Bring to a gentle simmer. Remove from heat, and let stand about 5 minutes. 4. Gently scoop out insides of the baked sweet potatoes, and place in a heatproof bowl. Using a potato masher or large fork, mash until there are no lumps left. Heat in microwave on HIGH for 3 minutes. 5. Remove the cinnamon stick from the warmed syrup, and discard. Pour the syrup over th...

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...

Salmon with Roasted Cherry Tomatoes Yield:  2 servings (serving size: 1 fillet and 1/2 cup tomato mixture) Ingredients 2 cups   cherry tomatoes 1 1/2 teaspoons   chopped fresh thyme 1 teaspoon   olive oil 1/4 teaspoon   salt 1/4 teaspoon   black pepper 2  garlic cloves, minced Cooking spray 2  (6-ounce) salmon fillets (about 1 inch thick) 2 tablespoons   fresh lemon juice Preparation Preheat oven to 400°. Combine first 6 ingredients in a jelly roll pan coated with cooking spray; toss to coat tomatoes. Bake at 400° for 15 minutes. Add fish to pan. Bake an additional 10 minutes or until fish flakes easily when tested with a fork. Serve the tomato mixture over fish. Drizzle with lemon juice. Nutritional Information Calories per serving: 265 Calories from fat: 43% Fat per serving: 12.6g Saturated fat per serving: 2.7g Monounsaturated fat per serving: 6g Polyunsaturated fat per serving: 2.8g Protein per ser...

Summer-Garden Gazpacho Prep: 20 minutes; Chill: 30 minutes. Yield:  8 servings (serving size: 1 cup) Ingredients 4 cups   tomato juice (such as Campbell's Organic Tomato Juice) 2 cups   chopped seeded tomato 1 3/4 cups   chopped seeded unpeeled cucumber 1 cup   finely chopped yellow bell pepper 1 cup   finely chopped red bell pepper 1/2 cup   finely chopped red onion 2 tablespoons   balsamic vinegar 2 tablespoons   olive oil 2  garlic cloves, minced 1/2 teaspoon   salt 1/2 teaspoon   freshly ground black pepper 1/4 cup   chopped fresh basil Preparation 1. Combine all ingredients except basil in a large bowl; cover and refrigerate for at least 30 minutes or up to 24 hours before serving. 2. Ladle the gazpacho into soup bowls; top with basil. Nutritional Information Calories per serving: 88 Fat per serving: 4g Saturated fat per serving: 1g Monounsaturated fat per serving: 3g Pol...

Jhinga Posto Turai cooked with khuskhus paste - a popular Bengali delicacy. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Ridge gourd (turai),cut into cubes 400 grams • Poppy seeds (khuskhus/posto),soaked overnight 1/2 cup • Green chillies,finely chopped 2-3 • Oil 1 tablespoon • Cloves 4-5 • Onions,finely chopped 2 medium • Turmeric powder 1/4 teaspoon • Salt to taste Method Grind together poppy seeds and green chillies with a little water.Heat oil in a non stick kadai. Add cloves and sauté till fragrant. Add onions and sauté lightly. Add the ground paste and sauté for 4-5 minutes. Add the turai, turmeric powder and salt and mix well. Cover and cook on low heat for 8-10 minutes. Transfer into a serving bowl and serve hot. f