Cook Without Book

Yield:  4 servings (serving size: 1 fillet and 1/4 of tomato mixture)               Ingredients 1 tablespoon   olive oil 1/4 cup   chopped onion 1/4 cup   chopped green bell pepper 1  garlic clove, minced 1  (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped 2 teaspoons   low-sodium Worcestershire sauce 2 teaspoons   red wine vinegar 1/2 teaspoon   dried basil 1/4 teaspoon   salt 1/4 teaspoon   freshly ground black pepper Dash of hot sauce 4  (6-ounce) red snapper fillets Fresh basil sprigs (optional) Preparation Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, green bell pepper, and garlic; sauté until tender. Add tomatoes and next 6 ingredients. Bring to a boil; add fillets, spooning tomato mixture over fish. Reduce heat; cover and simmer 12 minutes or until fish flakes easily when tested with a fork. Garnish...

                              Ingredients Dressing: 1/3 cup   extra-virgin olive oil 2 1/2 tablespoons   red wine vinegar 1/3 cup   fresh flat-leaf parsley leaves 1 tablespoon   chopped shallot 1/4 teaspoon   kosher or regular salt 1/4 teaspoon   pepper Salad: 20  medium shrimp, peeled and deveined (about 1 pound) 2 cups   (1-inch) sliced asparagus (about 1 pound) 1  coarsely chopped yellow bell pepper 1/2  chopped seeded peeled cucumber 1/2  diced peeled avocado 4 cups   mixed salad greens Preparation 1. Fill a large pot half-full with water, and bring to a boil. 2. Meanwhile, combine the dressing ingredients in a blender and process until smooth, about 20-30 seconds. Set aside. 3. When water is boiling, add shrimp and asparagus pieces; cook 3-4 minutes or until shrimp is cooked through and asparagus is bright green. Drain ...

Yield:  8 servings (serving size: 3 slices pork and 2 tablespoons sauce)                 Ingredients Cooking spray 1/4 cup   minced white onion 1 teaspoon   grated peeled fresh ginger 2  garlic cloves, minced 1 cup   water 1/2 cup   sugar 1/4 cup   low-sodium soy sauce 2 tablespoons   red wine vinegar 1 1/2 teaspoons   Dijon mustard 2 tablespoons   butter 2  (1-pound) pork tenderloins, trimmed 1 tablespoon   black peppercorns, crushed 1 1/2 teaspoons   chopped fresh thyme 1/4 teaspoon   salt Preparation Heat a small saucepan over medium heat. Coat pan with cooking spray. Add onion, ginger, and garlic; sauté 2 minutes. Add water and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Remove from heat; carefully stir in soy sauce, vinegar, and mustard. Add butter, stirring with a whisk. Set aside; keep warm. Preheat oven to 350°....

Yield:  Serves 6 (serving size: 1 cup)                  Ingredients 2 tablespoons   olive oil 1/4 teaspoon   crushed red pepper 2  garlic cloves, minced 1  (1-pound) bunch kale, trimmed 1 cup   fat-free, lower-sodium chicken broth 1/4 teaspoon   kosher salt 1  (15-ounce) can cannellini beans, drained and rinsed 1 tablespoon   red wine vinegar Grated fresh pecorino Romano cheese (optional) Preparation 1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add red pepper and garlic; sauté 30 seconds. 2. Add kale, turning with tongs to coat. Add broth; cover and cook 3 minutes. Add salt and beans; cook, uncovered, 5 minutes, stirring occasionally. Remove from heat, and stir in vinegar. Sprinkle with cheese, if desired. Nutritional Information Calories per serving: 126 Fat per serving: 5g Saturated fat per serving: 0.8g Monounsaturated fat per ...

Prep Time:  10 minutes Cook Time:  39 minutes Total Time:  49 minutes Yield:  Makes 4 servings (serving size: 1 quesadilla)          Ingredients 2  medium sweet potatoes (1 pound total) 1 cup   red-wine vinegar 1/2 cup   sugar 4  black peppercorns 1  large red onion, sliced 1/4 teaspoon   kosher salt 1/4 teaspoon   freshly ground black pepper 8  (6-inch) flour tortillas 5 cups   baby spinach (about 4 ounces) 1 cup   shredded part-skim mozzarella 4 teaspoons   olive oil Preparation 1. Microwave potatoes on high until tender (about 15 minutes). 2. Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar. Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand 10 minutes. Drain onion slices and transfer to a plate to cool. 3. Split cooked potatoes open with a...

                Ingredients 3  large slices whole-wheat country bread, cut into 1-inch cubes (about 4 cups) 1/4 cup   olive oil 1  clove garlic, minced 4  medium tomatoes, cored, diced 1  large English cucumber, diced 1  red bell pepper, seeded, diced 1/2  small red onion, thinly sliced 3/4 teaspoon   kosher salt 1 1/2 teaspoons   Dijon mustard 1 tablespoon   red wine vinegar 1/2 teaspoon   freshly ground black pepper 1/3 cup   finely slivered fresh basil Preparation 1. Preheat oven to 350°F. In a bowl, toss bread cubes with 1 Tbsp. olive oil. Spread on a rimmed baking sheet; bake until crisp, about 10 minutes. Return croutons to bowl and toss in garlic. 2. In a large salad bowl, combine tomatoes, cucumber, bell pepper and red onion. Season with 1/2 tsp. salt and toss to combine. In a small bowl, whisk mustard, vinegar, black pepper and remaining 1/4 tsp. salt. Sl...

                               Ingredients 1/2 teaspoon   minced garlic 1/2 teaspoon   Dijon mustard Pinch each salt and pepper 2 teaspoons   lemon juice 1 1/2 teaspoons   red wine vinegar 2 tablespoons   olive oil 1/2 teaspoon   finely chopped fresh oregano 1  pint small cherry or grape tomatoes 1  8-oz. piece Halloumi cheese, cut into 16 cubes Preparation 1. If using wooden skewers, soak 8 in warm water for 30 minutes. Whisk garlic, mustard, salt, pepper, juice and vinegar. Slowly whisk in olive oil until emulsified. Stir in oregano. 2. Preheat a grill to medium-high. Place 2 tomatoes on each skewer, piercing crosswise, followed by a cube of Halloumi. Continue alternating tomatoes and Halloumi until each skewer has 5 or 6 tomatoes and 2 cubes of Halloumi. 3. Whisk vinaigrette and lightly brush onto skewers. Oil grill. Grill skewers, watchin...

                Cabbage Wedges with Tangy Hot Dressing                                    INGREDIENTS: 1 slice bacon, cut crosswise into 1/4-inch strips 2 teaspoons cornstarch 2/3 cup unsweetened apple juice 1/4 cup cider or red wine vinegar 1 tablespoon brown sugar 1/2 teaspoon caraway seeds 1 green onion, thinly sliced 1/2 head red or green cabbage (about 1 pound), cut into 4 wedges PREPARATION: Cook bacon in large skillet over medium heat until crisp. Remove bacon with slotted spoon to paper towel; set aside. Meanwhile, dissolve cornstarch in apple juice in small bowl. Stir in vinegar, brown sugar and caraway seeds; set aside. Add onion to hot drippings in skillet. Cook and stir until onion is soft but not brown. Place cabbage wedges, flat side down, in skillet. Add cornstarch mixture to skillet. Cook over medium heat 4 mi...