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 1 pound   (about 20) sea scallops 2  small heads fennel, cored and thinly sliced 1  pint grape tomatoes, halved 1/2 cup   pitted kalamata olives, halved 1  garlic clove, thinly sliced 1/4 teaspoon   kosher salt 1/4 teaspoon   freshly ground pepper 1/4 cup   dry white wine 1 tablespoon   olive oil Preparation 1. Preheat oven to 375°. Fold 4 (16- x 12-inch) pieces of parchment paper or foil in half crosswise; unfold onto 2 baking sheets. 2. Arrange scallops, fennel, tomatoes, olives, and garlic evenly on one half of each parchment sheet, leaving a 2-inch border at edge. Season with salt and pepper; drizzle with wine and oil. 3. Fold top half of each parchment piece over ingredients. Crimp edges in tight folds to seal. Bake until packets puff up and scallops are cooked through (about 17-20 minutes, depending on size of scallops). Tran...

                 Ingredients Olive oil-flavored cooking spray 1 cup   CHICKEN-VEGETABLE TOSS 1  (14.5-ounce) can no-salt-added diced tomatoes, drained 1  (8-ounce) carton egg substitute 2  large eggs, lightly beaten 1 tablespoon   chopped fresh oregano 1/4 teaspoon   salt 1/4 teaspoon   freshly ground black pepper 1/2 cup   shredded part-skim mozzarella cheese Preparation Preheat oven to 450°. Heat a medium (10-inch) ovenproof skillet coated with cooking spray over medium-high heat. Add Chicken-Vegetable Toss and tomatoes; sauté 2 minutes. Combine egg substitute, eggs, oregano, salt, and pepper. Add egg mixture to pan; reduce heat to medium, and cook, uncovered, 5 minutes (do not stir). Sprinkle cheese over egg mixture, and place pan in oven. Bake at 450° for 10 minutes or until set. Broil 1 minute or until lightly browned. Cut into 4 wedges; serve immediately. Nutritional Inf...

                   Ingredients 4  (14.5-ounce) cans diced tomatoes, drained 1 1/2 cups   chopped onion (about 1 large) 1/2 cup   sugar 1/2 cup   white wine vinegar 1/2 teaspoon   crushed red pepper 1/2 teaspoon   ground allspice Preparation Combine all ingredients in a large saucepan. Bring to a boil over medium-high heat. Cook, uncovered, 30 minutes or until mixture is reduced to 3 cups, stirring often.

                Ingredients 8 ounces   uncooked linguine 2 teaspoons   olive oil 1/2 cup   chopped onion 1  (2.5-ounce) package cooked bacon pieces (such as Hormel) 1 1/3 cups   grape tomatoes, halved 4  garlic cloves, minced 1 teaspoon   dried oregano 1 teaspoon   salt 1/4 teaspoon   pepper 1/4 cup   (1 ounce) preshredded fresh Parmesan cheese Preparation Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes. Add bacon bits; sauté 2 minutes. Add tomato, garlic, and oregano; sauté 30 seconds. Remove from heat. Add pasta, reserved pasta water, salt, and pepper. Stir well, and cook 1 minute or until thoroughly heated and liquid is absorbed. Remove from heat; cover and let stand 3 minutes. Sprinkle with cheese. Nutritional Information C...

              Ingredients 1 cup   uncooked quick-cooking pearl barley 1  (15-ounce) can black beans, rinsed and drained 1  pint grape or cherry tomatoes, halved 1/2 cup   finely chopped green bell pepper 1/2 cup   (2 ounces) Monterey Jack cheese with jalapeño peppers, cut into 1/4-inch cubes 1/3 cup   lemon juice 2 tablespoons   olive oil 1 teaspoon   salt 3/4 cup   fresh cilantro leaves (optional) 1/8 teaspoon   ground red pepper (optional) Preparation Cook barley according to package directions, omitting salt. Drain barley in a colander, and rinse with cold water until completely cooled. Combine black beans, next 6 ingredients, and, if desired, cilantro and red pepper in a medium bowl. Add barley to black bean mixture; toss gently. Nutritional Information Calories per serving: 349 Calories from fat: 31% Fat per serving: 12g Saturated fat per serving: 3.8g Monounsaturat...

                        Ingredients 8 ounces   penne Salt and pepper 1 cup   diced grilled eggplant (from about 3 grilled lengthwise slices) 1 cup   diced grilled zucchini or other summer squash (from about 5 grilled lengthwise slices) 1/2 cup   diced grilled bell peppers (from about 3 grilled lengthwise slices) 4  stalks grilled asparagus, cut into 1-inch pieces (about 1 cup) 1/3 cup   pitted kalamata olives, halved 1 cup   grape tomatoes, halved or quartered if large 1/4 cup   thinly sliced fresh basil, plus more for serving 1 teaspoon   finely grated lemon zest 1 tablespoon lemon  2 tablespoons   olive oil Preparation 1. Cook penne in a large pot of boiling salted water until al dente, as package label directs. Reserve 1/2 cup pasta cooking water, then drain pasta and return to pot. 2. Combine grilled vegetables, olives, tomatoes, basil, lemon z...

                              Prep Time:  6 minutes Cook Time:  2 minutes Yield:  4 sandwiches (serving size: 1 sandwich (1 piece bread, 1/4 cup ricotta, 1 cup vegetables, 1 tbsp. vinaigrette)) Ingredients 3 tablespoons   olive oil, plus more for grill grates 4  1/2-inch-thick slices country bread 2  6-inch sprigs fresh rosemary 1  small clove garlic, sliced 1 tablespoon   balsamic vinegar 1 cup   part-skim ricotta 4 cups   mixed grilled vegetables such as eggplant, zucchini, peppers, tomatoes Preparation 1. Heat grill; lightly oil grates. Grill bread and rosemary, turning often, until rosemary is lightly charred and bread has grill marks, about 1 minute for rosemary and 2 minutes for bread. 2. Strip leaves from rosemary; set aside 2 tsp. Purée garlic, remaining rosemary, vinegar and oil in a blender until smooth. 3. Top bread sli...

Yield:  10 servings                 Ingredients 1 1/2 cups   egg substitute 3  large eggs 1 1/2 cups   (6 ounces) shredded reduced-fat extrasharp cheddar cheese, divided 1 1/2 cups   (6 ounces) shredded reduced-fat Monterey Jack cheese, divided 1/2 cup   1% low-fat milk 1/2 cup   all-purpose flour (about 2 1/4 ounces) 1 teaspoon   baking powder 1/2 teaspoon   salt 1  (16-ounce) carton fat-free cottage cheese Cooking spray 4 cups   sliced zucchini (about 4) 2 cups   diced potato with onion (such as Simply Potatoes) 1 cup   finely chopped green bell pepper (about 1) 1  (8-ounce) package presliced mushrooms 1/2 cup   chopped fresh parsley 2  tomatoes, thinly sliced Preparation Preheat oven to 400°. Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, a...

Yield:  Makes 12 servings (serving size: 1/4 cup salsa and 1 ounce pita chips)                   Ingredients 1  (14.5-ounce) can artichoke hearts, drained and chopped 1/4  medium chopped red onion (about 1/3 cup) 1/4 cup   chopped pitted kalamata olives 2 tablespoons   grated Parmesan cheese 1 tablespoon   dry Italian dressing mix (such as Good Seasons) 1 tablespoon   extra-virgin olive oil 1 teaspoon   capers 1  (14.5-ounce) can petite diced tomatoes 1/8 teaspoon   crushed red pepper (optional) 2 tablespoons   chopped fresh parsley 2  (6-ounce) bags plain baked pita chips Preparation 1. Combine the first 7 ingredients (through capers) in a mixing bowl; stir in tomatoes and crushed red pepper, if desired. Garnish with parsley and serve with pita chips. Nutritional Information Calories per serving: 175 Fat per serving: 6g Saturated fat per serving: 0.0g...

                  Ingredients 1  large onion, diced (about 3 cups) 2  garlic cloves 1 tablespoon   olive oil 1/2 teaspoon   each salt and pepper 1  (26-ounce) can whole tomatoes Dash of sugar 1/2 cup   chopped fresh basil 1 pound   frozen medium shrimp, thawed, peeled, and deveined Salt and pepper, to taste 1 tablespoon   olive oil 1/2 pound   cooked pasta Garnish: additional basil Preparation Cook onion and garlic in 1 tablespoon warm olive oil until tender. Season with 1/2 teaspoon each salt and pepper. Add tomatoes and a dash of sugar; cook 10 minutes. Add 1/2 cup chopped fresh basil. Season shrimp with salt and pepper, to taste, and sauté with 1 tablespoon warm olive oil in a separate pan for 3 minutes or until opaque. Add shrimp to tomato mixture, and toss with cooked pasta. Garnish with additional basil.

Salsa verde brings the flavors of the southwest to this chili recipe. You'll find the salsa and masa harina—used to thicken the chili—in the Latin foods section of the supermarket. Mexican beer is a natural to use in and drink with this chili. Green onions, queso fresco, and sour cream are good condiment choices. Yield:  7 servings (serving size: about 1 1/3 cups) Ingredients Cooking spray 1/4 teaspoon   salt 1/2 pound   chili-style ground sirloin 1 cup   chopped onion 1 cup   chopped green onions 1/3 cup   chopped green bell pepper 1/2 pound   Cajun smoked sausage, chopped (such as Conecuh) 1 tablespoon   minced fresh garlic 1  (12-ounce) bottle beer 2 teaspoons   chili powder 1/2 teaspoon   ground chipotle chile pepper 1/4 teaspoon   ground cumin 1/4 teaspoon   ground coriander 1  (28-ounce) can whole tomatoes, undrained and chopped 1  (15-ounce) can dark red kidney beans, rinse...