Cook Without Book

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 ...

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:  30 minutes Cook Time:  1 hour, 30 minutes Yield:  Makes: 8 servings (serving size: 1 1/4 cups chili) Ingredients 2 pounds   ground turkey 3/4 teaspoon   black pepper 2 tablespoons   vegetable oil 2  large white onions, chopped 3  garlic cloves, finely chopped 1 tablespoon   ground cumin 1 teaspoon   dried oregano 2  (4-oz) cans green chilies, rinsed 4  (15-oz) cans white beans, rinsed 4 cups   low-sodium chicken broth 1/2 cup   2% milk 1 tablespoon   fine cornmeal Preparation 1. Heat a 5 1/2- to 6-quart pot over medium high. Add turkey and pepper; cook until brown. Transfer to a bowl. 2. Heat oil in pot over medium. Add onion and garlic; cook until soft (10 minutes). Stir in chilies, cumin, and oregano; cook 1 minute. Add turkey, beans, and broth; cook, covered (1 hour). 3. Whis...