Cook Without Book

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:...

               Prep: 20 minutes; Cook: 15 minutes; Marinate: 10 minutes. Yield:  Makes 4 servings (serving size: 1 wrap) Ingredients 1 pound   large shrimp, peeled and deveined 6 tablespoons   fresh lemon juice, divided 2 teaspoons   olive oil, divided, plus additional for brushing grill 3 tablespoons   chopped fresh dill, divided 1 tablespoon   chopped fresh oregano 3/4 cup   low-fat Greek yogurt, divided 2  garlic cloves, minced and divided 2  cucumbers (about 1 pound) Black pepper, to taste 1  pint cherry tomatoes (about 1/2 pound) 1  small red onion, cut crosswise into 1/3-inch-thick rings 4  whole-grain flatbreads 8  small romaine leaves (optional) Preparation 1. Preheat grill. 2. Rinse shrimp, and pat dry. Stir together 2 tablespoons lemon juice, 1 teaspoon oil, and 1 tablespoon each dill and oregano in a medium bowl. Add the shrimp, and toss to ...

                 Prep Time:  10 minutes Cook Time:  5 minutes Yield:  Makes 4 servings (serving size: 2 cups Ingredients 1  (10-ounce) box couscous (1 1/2 cups) 1 1/4 teaspoons   kosher salt, divided 4 teaspoons   unsalted butter, divided 2  garlic cloves, chopped 4  scallions, chopped 1 pound   medium shrimp, peeled and deveined 1  (15.5-ounce) can cannellini beans, rinsed 1/2 cup   fresh flat-leaf parsley 2 tablespoons   fresh lemon juice 1/4 teaspoon   pepper Preparation 1. Bring 2 cups water to a boil in a pan. Add couscous and 1/4 teaspoon salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. 2. Heat 2 teaspoons butter in a large skillet over medium-high heat. Add garlic and scallions; cook 30 seconds. Add shrimp, and cook, stirring, 3 minutes or until they begin to turn pink. 3. Stir in beans, parsley, lemon juice, remai...