Cook Without Book

Yield:  Serves 4 (serving size: 3 ounces pork and 2 tablespoons madeira-apple sauce)                 Ingredients 1 pound   pork tenderloin, trimmed 1 teaspoon   olive oil, divided 3/4 teaspoon   dried thyme 1/2 teaspoon   salt 1/2 teaspoon   cracked black pepper 1 1/2 cups   sliced peeled Granny Smith apple (about 1/2 pound) 1/2 cup   Madeira wine or dry sherry 1/4 cup   fat-free, less-sodium chicken broth 1/4 cup   minced shallots 2 teaspoons   whole-grain Dijon mustard Preparation Preheat oven to 425°. Rub pork with 1/2 teaspoon oil, thyme, salt, and pepper. Heat the remaining 1/2 teaspoon oil in a large, heavy ovenproof skillet over high heat. Add pork; cook 5 minutes, browning on all sides. Add apple to skillet. Insert meat thermometer into thickest portion of pork; bake at 425° for 17 minutes or until thermometer registers 160° (slightly pink). Remove pork from ...

Prep Time:  20 minutes Cook Time:  6 hours Yield:  Serves: 8 (serving size: 1 1/2 cups beef and vegetable mixture, 1/4 cup sauce)                 Ingredients 2 tablespoons   cornstarch 1/2 teaspoon   dried rosemary Salt and pepper 2 1/2 pounds   trimmed beef stew meat, cut into 1 1/2-inch cubes 3  large shallots, quartered lengthwise 1 pound   red potatoes (about 2 large), cut into 1-inch cubes 6  medium carrots, cut into 2-inch chunks 4  large ribs celery, cut into 2-inch lengths 8 ounces   shiitake mushrooms, trimmed and quartered 1  14.5-oz. can diced tomatoes, with juice 1 cup   low-sodium chicken broth 2 teaspoons   Worcestershire sauce 1/4 cup   chopped fresh flat-leaf parsley Preparation 1. In a slow cooker, combine cornstarch, rosemary and 1/4 tsp. each salt and pepper. Add beef and toss to coat. Stir in shallots, potatoes, carrots, cel...

Yield:  serves 5 (serving size: 1 1/4 cups)                   Ingredients 2 teaspoons   canola oil 1/2 cup   chopped shallots 3 cups   (1/2-inch) cubed peeled sweet potato 1 1/2 cups   (1/4-inch) sliced peeled carrots 1 tablespoon   grated ginger 2 teaspoons   curry powder 3 cups   fat-free, less-sodium chicken broth 1/2 teaspoon   salt Preparation Heat oil in a large saucepan over medium-high heat. Add shallots; saute 3 minutes or until tender. Add potato, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt. Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup. Nutritional Information Calories per serving: 144 Calories from fat: 14% Fat per serving: 2.3g Saturated fat per serving: 0.2g Monounsaturated fat per serving:...

Grilled Rosemary Plum Tomatoes Yield:  serves 4 (serving size: 4 halves) Ingredients 1 tablespoon   minced shallots 1 1/2 teaspoons   olive oil 1 teaspoon   chopped fresh rosemary 1/2 teaspoon   grated lemon rind 1/2 teaspoon   freshly ground black pepper 1/4 teaspoon   salt 8  plum tomatoes, halved lengthwise Cooking spray Preparation Prepare grill. Combine first 6 ingredients (through salt) in a small bowl. Add tomatoes; toss to coat. Place tomatoes, cut side up, on grill rack coated with cooking spray. Cook 3 minutes or until thoroughly heated. Nutritional Information Calories per serving: 44 Calories from fat: 39% Fat per serving: 2g Saturated fat per serving: 0.3g Monounsaturated fat per serving: 1.3g Polyunsaturated fat per serving: 0.3g Protein per serving: 1g Carbohydrates per serving: 6g Fiber per serving: 2g Cholesterol per serving: 0.0mg Iron per serving: 1mg Sodium per serving: 158mg Calciu...

                             Ingredients 1 tablespoon   minced shallots 1 1/2 teaspoons   olive oil 1 teaspoon   chopped fresh rosemary 1/2 teaspoon   grated lemon rind 1/2 teaspoon   freshly ground black pepper 1/4 teaspoon   salt 8  plum tomatoes, halved lengthwise Cooking spray Preparation Prepare grill. Combine first 6 ingredients (through salt) in a small bowl. Add tomatoes; toss to coat. Place tomatoes, cut side up, on grill rack coated with cooking spray. Cook 3 minutes or until thoroughly heated.