Cook Without Book

Prep Time:  30 minutes Cook Time:  5 hours Yield:  Serves: 8 (serving size: 1 thigh, 1/2 cup cooked vegetables, about 1/4 cup sauce)                  Ingredients 6  medium carrots, cut into 1/2-inch chunks 8 ounces   sliced baby bella mushrooms 2  dried bay leaves 1/4 cup   all-purpose flour 1/2 teaspoon   dried thyme 8  bone-in chicken thighs (about 3 lb. total), skin removed Salt and pepper 1 tablespoon   plus 1 tsp. olive oil 3 tablespoons   tomato paste 2 cups   dry red wine 8 ounces   peeled pearl onions (about 1 3/4 cups) 4 cups   baby arugula, for serving, optional Preparation 1. In a slow cooker, combine carrots, mushroom slices and bay leaves. 2. In a large bowl, combine flour and thyme. Season chicken with salt and pepper. Add chicken to bowl with flour mixture and toss until evenly coated. In a large skillet, warm 2 tsp. oil over me...

Yield:  Makes 4 servings (serving size: 1 chicken breast, 1/4 cup cherry sauce)                 Ingredients Cooking spray 1 cup   chopped pitted sweet cherries 1/4 cup   dry red wine or water 1  garlic clove, minced 1/8 teaspoon   cumin 1/8 teaspoon   salt 1/8 teaspoon   black pepper 1/8 teaspoon   crushed red pepper 1 tablespoon   cherry preserves 4  (4-ounce) skinless, boneless chicken breast halves Preparation 1. Prepare the grill. Then lightly spray the grill rack with cooking spray. 2. Lightly crush cherries in a small saucepan. Add the wine or water and next 6 ingredients (through preserves). Bring the mixture to a boil; reduce heat, and simmer, stirring occasionally, 10 minutes. 3. Grill the chicken, covered, for 4 minutes on each side or until it is cooked through. Serve chicken topped with cherry sauce. Nutritional Information Calories per serving: 189 F...

Yield:  4 servings (serving size: 1 hen half plus 3 tablespoons sauce)               Ingredients Hens: 2  (1 1/2-pound) Cornish hens 1 teaspoon   Spanish smoked paprika (available at specialty-food shops) 1/2 teaspoon   salt 1/2 teaspoon   ground coriander 1/4 teaspoon   freshly ground black pepper 1/2 teaspoon   chopped fresh thyme, divided Cooking spray 2  fresh thyme sprigs Sauce: 1 teaspoon   olive oil 1/2 cup   minced red onion 1/2 cup   fat-free, less-sodium chicken broth 1/4 cup   port or other sweet red wine 1/4 teaspoon   cornstarch 1/3 cup   dried cherries Additional thyme sprigs (optional) Preparation 1. Preheat oven to 400°. 2. Remove giblets and necks from hens. Rinse with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Combine paprika, next 3 ingredients (through pepper), and 1/4 teaspoon chopped thyme;...

                         Sangria                               Ingredients 1/2 pound   fresh strawberries, sliced 1  each peach, orange, lime, all thinly sliced 2 cups   red wine 1 ounce   cherry liqueur 1 cup   club soda Preparation Place fruit in a large, chilled glass pitcher. Add wine and liqueur; stir. Cover and refrigerate for 12 hours. Remove from fridge, and add club soda; stir. Fill 4 glasses halfway with ice cubes; add sangria. Garnish with lime wedge, strawberry, and a mint leaf.

Barbecued Pork INGREDIENTS 1/4 cup soy sauce 2 tablespoons dry red wine 1 tablespoon brown sugar 1 tablespoon honey 2 teaspoons red food coloring (optional) 1 green onion, cut in half 1 clove garlic, minced 1/2 teaspoon ground cinnamon 2 whole pork tenderloins (about 12 ounces each), trimmed Hot cooked rice (optional) PREPARATION: Combine soy sauce, wine, sugar, honey, food coloring, green onion, garlic and cinnamon in large bowl. Add pork; turn to coat completely. Cover and refrigerate 1 hour or overnight, turning pork occasionally. Preheat oven to 350°F. Drain meat, reserving marinade. Place pork on wire rack over baking pan. Bake 45 minutes or until thermometer inserted into center of pork registers 160°F, turning and basting frequently with reserved marinade during first 30 minutes of cooking. Remove pork from oven; cool. Cut into diagonal slices. Serve with rice, if desired.