Cook Without Book

                  Prep Time:  15 minutes Cook Time:  10 minutes Total Time:  20 minutes Yield:  Serves: 4 (serving size: 1 1/2 cups melon balls, 1 tbsp. syrup) Ingredients 1/4  medium seedless watermelon 1/2  large ripe cantaloupe 1/2  large ripe honeydew 1 tablespoon   thinly sliced mint leaves, plus more for garnish 1 teaspoon   grated lime zest 1/4 cup   sugar 1  1-inch piece fresh ginger, thinly sliced 1/4 cup   lime juice (from about 3 small limes) Preparation 1. Using a melon baller, scoop 1-inch balls from melons and combine in a bowl. Fold in mint and zest. Refrigerate. 2. Bring sugar, 1/3 cup water and ginger to a boil in a pan over medium-high heat, stirring until sugar dissolves. Boil until reduced by half and syrupy, about 6 minutes. Remove from heat; stir in juice. Pour into a container and refrigerate until chilled. 3....

Prep Time:  10 minutes Cook Time:  35 minutes Yield:  Makes 4 servings (serving size: 5 shrimp and 1/4 of sauce)                 Ingredients 6  plum tomatoes, cored and halved 2  garlic cloves, peeled 2 tablespoons   olive oil, divided 1/2 teaspoon   salt, divided 1/2 teaspoon   black pepper, divided 1  chipotle chile canned in adobo sauce 2 tablespoons   prepared horseradish, drained Juice and zest of 1 fresh lime 1 teaspoon   honey 1/4 cup   chopped fresh cilantro 1 pound   large shrimp, peeled and deveined Preparation 1. Preheat oven to 425°. Combine tomatoes, garlic, and 1 tablespoon olive oil on a baking sheet; toss well. Sprinkle with half of the salt and pepper. Roast until tomatoes are completely softened and garlic is golden brown (about 25 minutes). Transfer mixture to food processor. Add chipotle, horseradish, lime juice, and lime zest; process ...

Prep Time:  10 minutes Cook Time:  20 minutes Yield:  Makes 4 servings (serving size: 4 ounces shrimp, 1 tortilla, and about 2 cups salad)                                  Ingredients Cooking spray 2  lemons, thinly sliced 2  limes, thinly sliced 3 tablespoons   chopped fresh oregano 3 tablespoons   extra-virgin olive oil 1/4 teaspoon   kosher salt 1/4 teaspoon   freshly ground black pepper 8 ounces   romaine lettuce, chopped 20  large shrimp, peeled and deveined (about 1 pound) 4  (6-inch) corn tortillas 1  large ripe tomato, diced 1  diced peeled avocado 1 ounce   Cotija cheese Preparation 1. Heat a grill or grill pan to medium-high heat; coat lightly with cooking spray. Quickly grill the citrus slices in batches, just until browned (about 1 minute per side); transfer to a cutting board, and finely...

Malabar Squids with Roasted Spices Serves 4 2 teaspoon cumin seeds 2 teaspoon coriander seeds 1 teaspoon fennel seeds 2 teaspoons chili powder 1 teaspoon turmeric 2 tablespoons oil 2 onions, thinly sliced 10 curry leaves 4 garlic cloves, crushed 1/2 cup coconut milk 3 tablespoons lime juice   Salt to taste In a small frying pan over low heat, dry- roast the cumin, coriander and fennel until aromatic. Grind all three to a fine powder with the chili and turmeric, using a spice grinder. Toss the squid with the spice mixture. Cover and refrigerate for atleast 20 minutes. In a heavy-bottomed frying pan, heat the oil over medium high heat. Add the onion and sauté until lightly browned. Add the curry leaves, garlic and the marinated squid. Sauté stirring constantly for a minute. Add the coconut milk. Bring to a boil. Simmer for 2 to 3 minutes, or until cooked and tender. Stir in the lime juice, season with sal...

Olives, Tomato es, cucumber Salad with Lime Dressing Serves 4 1 medium tomato, cut into slices 10 mixed cherry tomatoes, cut into halves 1 English cucumber, thinly sliced, diagonally Salt to taste Freshly ground black pepper Juice of 1 lime 1 small red onion, thinly sliced 1 tablespoon extra virgin olive oil 2 tablespoons feta cheese, crumbled 1 tablespoons finely chopped fresh cilantro 10 mixed olives Sprigs of any fresh salad leaves Lightly toss all the ingredients until well coated.

Tom Yum Kung is the most famous of all Thai soup recipes. If you want authentic Tom Yum Kung soup (without coconut milk), this is the one! Featuring all four of the famous Thai spices - salty, sour, sweet and spicy - this Tom Yum Kung recipe provides a pungent and zesty feast of flavors with every slurp. An excellent remedy for a cold or flu bug, this spicy Thai soup will instantly clear your sinuses and warm you up. It's also highly nutritious and is sure to impress at any dinner party. Note: this recipe allows you the choice of adding coconut milk (Tom Kha) or leaving it out. If you prefer a richer-tasting soup, I recommend adding it; whereas if you prefer a clearer soup, try it without. ENJOY! Prep Time:  10 minutes Cook Time:  10 minutes Total Time:  20 minutes Yield:  SERVES 3-4 Ingredients: 6 cups good-quality chicken stock 2-3 kaffir lime leaves (can be purchased at most Asian food stores), OR 1/2 tsp. lime zest 2 stalks m...

Butter Chicken is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like so it suits most palates. Also commonly known as Murg Makhani, Butter Chicken tastes great with Kaali Daal (black lentils), Naans and a green salad. This is my recipe for Butter Chicken and it is the real deal! It has been tried and tested numerous times and is loved by everybody that has eaten it. Ingredients: ·          1 kg boneless chicken skin removed ·          Juice of 1 lime ·          Salt to taste ·          1 tsp red chilli powder (adjust to suit your taste) ·          6 cloves ·          8-10 peppercorns ·          1" stick of cinnamon ·    ...