Cook Without Book

Yield:  3 servings (serving size: 1 cup)                 Ingredients 1  (24-ounce) jar refrigerated red grapefruit sections (about 2 cups) 1 cup   sliced banana (about 1) 1 tablespoon   fresh chopped mint 1 tablespoon   honey Preparation Drain grapefruit sections, reserving 1/4 cup juice. Combine grapefruit sections, juice, and remaining ingredients in a medium bowl. Toss gently to coat. Serve immediately, or cover and chill. Nutritional Information Calories per serving: 122 Calories from fat: 3% Fat per serving: 0.4g Saturated fat per serving: 0.1g Monounsaturated fat per serving: 0.0g Polyunsaturated fat per serving: 0.0g Protein per serving: 1.5g Carbohydrates per serving: 31.3g Fiber per serving: 3.4g Cholesterol per serving: 0.0mg Iron per serving: 0.6mg Sodium per serving: 2mg Calcium per serving: 26mg

Cantaloupe Soup with Mint Prep Time:  15 minutes Total Time:  2 hours Yield:  Serves: 4 (serving size: 1 cup) Ingredients 1  large cantaloupe (about 3 lb.) 1/4 cup   honey 1/2 cup   orange juice 1 1/2 tablespoons   finely chopped fresh mint, plus small sprigs for garnish, optional Preparation 1. Halve melon, scoop out seeds and remove rind. Cut flesh into large chunks. (You should have about 6 cups.) 2. Working in batches if necessary, combine cantaloupe, honey and orange juice in a blender. Pulse or blend until smooth. Transfer to a large bowl, cover and refrigerate until thoroughly chilled, at least 2 hours. 3. Just before serving, briskly whisk soup and stir in mint. Serve very cold, garnished with sprigs of mint, if desired. Nutritional Information Calories per serving: 147 Fat per serving: 0.0g Saturated fat per serving: 0.0g Monounsaturated fat per serving: 0.0g Polyunsaturated fat per serving: 0.0g Protein p...

                    Ingredients 1/2  (8-ounce) package dry rice vermicelli 1 pound   shrimp, peeled, deveined, and cooked 16  (8-inch) round sheets rice paper 2 cups   red leaf lettuce leaves 1/2 cup   fresh mint 2 cups   mung bean sprouts Dipping Sauce Preparation Step 1. Bring 2 quarts water to a boil in a saucepan. Add the vermicelli; cook for 3–4 minutes. Drain and rinse noodles under cold water; set aside. Halve shrimp lengthwise, and chill until ready to use. Working with 1 sheet of rice paper at a time, dip in a shallow dish of warm water until pliable. Lay rice paper on a dry surface, and blot away excess water. Step 2. Place 4 shrimp halves on the lower center of rice paper. Top with 1/4 cup cooked noodles, some lettuce, 3–4 mint leaves, and 2 tablespoons bean sprouts. Step 3. Fold in sides of rice paper toward center, and roll up wrapper away from you into a tight log. Repeat...

                Ingredients 1 pound   large shrimp, peeled and deveined (21–25 count) 1  tablespoon, plus 2 teaspoons olive oil, divided 3/4 teaspoon   kosher salt, divided 1/4 teaspoon   freshly ground black pepper, plus more to taste Olive oil cooking spray 2 tablespoons   fresh lime juice 1 teaspoon   honey 1/2  small red onion, thinly sliced 1/4 cup   sliced fresh mint, divided 4 cups   arugula 8  (4-inch) seedless watermelon wedges 4 ounces   crumbled feta cheese Preparation 1. Preheat grill or grill pan to medium-high. 2. Toss shrimp with 2 teaspoons olive oil. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly spray grill or grill pan with olive oil spray, and cook shrimp about 2 minutes per side or until just cooked through. Transfer shrimp to a plate to cool. 3. In a small bowl, whisk together lime juice, honey, remaining 1/2 teaspoon salt, and more ...

                     Ingredients 1  pink grapefruit 3  oranges Fresh ginger 1 tablespoon   honey Garnish: fresh mint Preparation Peel and segment grapefruit and 2 oranges with a sharp knife. Juice remaining orange. Grate 2 teaspoons ginger, and whisk together in a small bowl with honey and the orange juice. Place citrus segments in a serving bowl, and drizzle with the honey mixture. Refrigerate 1 hour, and serve as is or over low-fat vanilla ice cream for a light dessert. Garnish with fresh mint, if desired.

                      Ingredients 1  small watermelon (about 6 pounds), cut into 1-inch-thick rounds (lay melon on its side, and cut through rind and flesh with a sharp knife) 1/2 cup   small mint leaves, torn 2 ounces   feta cheese, crumbled into large chunks 1 tablespoon   olive oil 1 tablespoon   balsamic vinegar 1/4 teaspoon   sea salt 1/4 teaspoon   black pepper Preparation 1. Heat a grill or grill pan over high heat until very hot. Two at a time, grill watermelon rounds, turning once, until charred (about 2-3 minutes per side). Transfer watermelon to a cutting board and remove rind; cut rounds into wedges. 2. Arrange watermelon on a serving platter; sprinkle with mint and feta. Drizzle with olive oil and vinegar, then sprinkle with salt and pepper. Nutritional Information Calories per serving: 122 Fat per serving: 4.7g Saturated fat per serving: 1.8g Monounsatura...

                  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:  15 minutes Yield:  Makes 4 servings (serving size: 1 1/4 cups) Ingredients 2 tablespoons   honey or agave nectar 3/4 teaspoon   dried lavender 1/8 teaspoon   freshly ground black pepper Pinch salt 1 tablespoon   fresh lime juice 1  peach, sliced into 1/2-inch-thick wedges 1  nectarine, sliced into 1/2-inch-thick wedges 1  large plum, sliced into 1/2-inch-thick wedges 1 cup   raspberries 1 cup   blackberries 3/4 cup   blueberries 1 tablespoon   small whole mint leaves Preparation 1. Combine honey, 1/3 cup water, lavender, pepper, and salt in a small saucepan. Bring to a simmer over medium heat, stirring until honey has dissolved. Remove from heat, and cover; let steep 10–15 minutes or until room temperature. Strain into a serving bowl; discard lavender and stir in lime juice. 2. Ad...

Paneer Snacker Salted biscuits topped with grilled paneer pieces and served garnished with yellow capsicum strips. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Paneer (cottage cheese) 150 grams • Olive oil 1 teaspoon • Salt to taste • Pizza sauce as required • Salted biscuits 16 • Yellow bell pepper,cut into thin strips for garnish • Fresh mint sprigs for garnish Method Cut cottage cheese into small squares. Heat oil in a non-stick grill pan, add cottage cheese squares and grill, turning sides, till evenly done from both the sides. Apply little pizza sauce on each piece and turn. Apply some more sauce on the other side too and grill for another two to three minutes. Arrange the biscuits on a serving platter to make a nice pattern, place a grilled cottage cheese piece on each biscuit. Garnish the cottage cheese pieces with pepper strips and ...

                          Ingredients 1  ripe peach, peeled, pitted, diced 1  medium yellow or orange tomato, cored, cut into 1/2-inch pieces 1 tablespoon   chopped fresh mint leaves 1 tablespoon   chopped fresh cilantro 1/4 cup   chopped sweet onion such as Vidalia 1 tablespoon   lime juice, plus more to taste 1 teaspoon   minced, seeded jalapeño, plus more to taste 1/4 teaspoon   kosher salt, plus more to taste Preparation Toss all ingredients in a bowl. Season to taste with additional lime juice, jalapeño or salt, if desired. Serve salsa with tortilla chips, or spoon onto grilled chicken or fish.

Aloo Chaat ( Punjabi Khana) There’s hardly anyone who isn’t familiar with the delicious aloo chaat. It is a versatile dish that is prepared in many different ways by different people in various states. Here is punjab’s version of aloo chaat and in true punjabi style it uses loads of chaat masala, lemon juice, mint and coriander making it irresistible. An ideal snack to be served with tea or cocktails or as an accompaniment to a meal. Preparation Time:  10 mins Cooking Time:  15 mins Makes 4 servings Ingredients 3 cups  boiled , peeled and cubed  potatoes 3 tbsp   oil 2 tsp  finely  chopped green chillies 1/4 cup  finely  chopped coriander (dhania) 2 tbsp  finely  chopped mint leaves (phudina) 2 tsp   grated ginger (adrak) 2 tsp   chaat masala 1 tbsp   lemon juice salt  to taste 1 tbsp   chopped coriander (dhania)  for the garnish Method Heat the oil in a non-stick pan, add...

                                    Spices The history and culture of Indian spices is probably as old as civilization itself. The Vedas, the Bible, and the Quran are all replete with references—direct or indirect. The earliest literary record on spices in India is in the Rig Veda (around 6000 BC) as well as in the other three Vedas—Yajur, Sama, and Athasva. Spices constitute an important group of organic commodities, which are virtually indispensable in the culinary arts. They can be primarily defined as farm products used in various forms; fresh, ripe, dried, broken, powdered etc., which contribute to the aroma, taste, flavor, color, and pungency of food. Spices may be in the form of bark, buds, flowers, fruits, leaves, rhizomes, roots, seeds, stigmas and styles, or the entire plant. It is hard for me to imagine my pantry without these magical gifts of nature that change the entire char...