Cook Without Book

Yield:  6 servings (serving size: 1 wedge)                 Ingredients 2 cups   cooked long-grain rice 3/4 cup   (3 ounces) shredded reduced-fat sharp Cheddar cheese, divided 3/4 cup   egg substitute, divided 1 teaspoon   dried dillweed 1/2 teaspoon   salt 1  small garlic clove, crushed Cooking spray 1  (14-ounce) can quartered artichoke hearts, drained 3/4 cup   fat-free milk 1/4 cup   sliced green onions 1 tablespoon   Dijon mustard 1/4 teaspoon   ground white pepper Green onion strips (optional) Preparation Preheat oven to 350°. Combine rice, 1/4 cup cheese, 1/4 cup egg substitute, dillweed, salt, and garlic; press into a 9-inch pieplate coated with cooking spray. Bake at 350° for 5 minutes. Arrange artichoke quarters on bottom of rice crust; sprinkle evenly with remaining 1/2 cup cheese. Combine remaining 1/2 cup egg substitute, milk, and next 3 ingre...

                Ingredients 4  dried Chinese (or shiitake) mushrooms 1/4 cup   tree ears, optional 4 cups   canned chicken broth 5 tablespoons   rice wine vinegar 1/4 cup   lean pork (from a center-cut pork chop), cut into julienne strips 1  block firm tofu (about 4 ounces), rinsed and cut into 1/4-inch cubes (about 3/4 cup) 1/3 cup   matchstick-cut canned bamboo shoots, rinsed and drained 2 tablespoons   cornstarch 1  large egg, well-beaten 1 teaspoon   toasted sesame oil 1/4 teaspoon   ground white pepper 1/8 teaspoon   granulated sugar 2 tablespoons   chopped scallions Preparation In a small bowl, soak mushrooms in 1/2 cup hot water for 15 minutes. Drain and squeeze dry; reserve soaking liquid. Cut off and discard stems; slice caps thinly. In a small bowl, soak the tree ears (if using) in 1/2 cup hot water for 30 minutes. Drain and squeeze dry. Remove any h...

             Ingredients 4 ounces   uncooked rice vermicelli 1 tablespoon   peanut oil 2 tablespoons   minced a  1 tablespoon   minced peeled fresh ginger 1/2 teaspoon   ground anise 1/4 teaspoon   ground cloves 1/4 teaspoon   ground nutmeg 6 cups   water 1/3 cup   lower-sodium soy sauce 4  sprigs cilantro; garnish 4  sprigs fresh basil or mint (garnish) 1  fresh hot red chile, halved lengthwise, seeded, and thinly sliced (garnish) 2  scallions, chopped (garnish) 2  limes, cut into wedges (garnish) 1 cup   mung bean sprouts (garnish) 1 pound   (4 cups) sliced vegetables, (such as bok choy, carrots, green beans) 6 ounces   cubed tofu Preparation 1. Soak vermicelli in boiling salted water until tender (5-10 minutes); drain and rinse. Place in cold water. 2. Heat oil in a deep skillet over medium-high heat. Add garlic and ginger; cook un...

              Ingredients 2 cups   cooked long-grain rice 3/4 cup   (3 ounces) shredded reduced-fat sharp Cheddar cheese, divided 3/4 cup   egg substitute, divided 1 teaspoon   dried dillweed 1/2 teaspoon   salt 1  small garlic clove, crushed Cooking spray 1  (14-ounce) can quartered artichoke hearts, drained 3/4 cup   fat-free milk 1/4 cup   sliced green onions 1 tablespoon   Dijon mustard 1/4 teaspoon   ground white pepper Green onion strips (optional) Preparation Preheat oven to 350°. Combine rice, 1/4 cup cheese, 1/4 cup egg substitute, dillweed, salt, and garlic; press into a 9-inch pieplate coated with cooking spray. Bake at 350° for 5 minutes. Arrange artichoke quarters on bottom of rice crust; sprinkle evenly with remaining 1/2 cup cheese. Combine remaining 1/2 cup egg substitute, milk, and next 3 ingredients; pour over cheese. Bake at 350° for 50 minutes or u...

                    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...

Strawberry Phirni Creamy rice Indian dessert with fresh strawberries. Cooking Time:  20-30 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg f Ingredients • Fresh strawberries 12-15 • Rice,soaked and ground 4 tablespoons • Milk 5 cups • Sugar 3/4 cup • Green cardamom powder 1/2 teaspoon • Almonds,blanched 6-8 • Pistachios,blanched 8-10 Method Boil milk in a deep non stick pan. Chop the strawberries and place in another non stick pan. Add 2-3 tbsps sugar and cook on low heat. Mix the ground rice with 2-3 tbsps milk till smooth. Add this to the boiling milk and stir. Let it cook on low heat, stirring a few times in between. Add cardamom powder and mix. Chop almonds and few pistachios. Add and mix well. Cook till the phirni thickens. Add remaining sugar and stir till it dissolves. Switch off heat and add strawberry mixture, mix well. Pour mixture into individual kasores and set asid...

                        Prep Time:  20 minutes Cook Time:  35 minutes Yield:  Makes 6 servings (serving size: about 2 cups salad) Ingredients 2 cups   black rice (see note) 3 1/2 cups   water 1  (1 1/2-inch) piece fresh ginger, peeled and chopped Kosher salt and freshly ground black pepper 4 tablespoons   plus 1 tsp grapeseed oil, divided 1 1/4 pounds   peeled and deveined large shrimp 2 1/2 cups   sugar snap peas, cut into 1-inch pieces 3  peaches, cut into 1/4-inch-thick slices 3 tablespoons   seasoned rice vinegar 2 tablespoons   honey 1 tablespoon   reduced-sodium soy sauce Preparation 1. In medium saucepan, bring rice, water, ginger, and teaspoon salt to a boil; reduce heat, cover, and simmer until tender (30 minutes). Remove from heat; let stand 5 minutes. Fluff with fork and transfer to a large bowl. 2. Meanwhile, in large non...

                  Yield:  2 servings (serving size: 3/4 cup rice, 1/2 of chicken mixture, 1/4 teaspoon sesame seeds) Ingredients 1 tablespoon   reduced-calorie margarine 2  (6-ounce) skinless, boneless chicken breast halves, cut into thin strips 3 cups   fresh broccoli florets 1 cup   cubed Red Delicious apple (about 1 medium) 3/4 cup   sliced mushrooms 1/4 cup   thinly sliced celery 1 tablespoon   water 1/4 teaspoon   salt 1/4 teaspoon   curry powder 1 1/2 cups   hot cooked long-grain rice 1/2 teaspoon   sesame seeds, toasted Preparation Melt margarine in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 3 minutes. Add broccoli and next 6 ingredients; cover, reduce heat, and simmer 5 minutes or until vegetables are crisp-tender, stirring often. To serve, spoon 3/4 cup rice onto each plate; top evenly with chicken mixture. Sprinkle wi...

Ginger Coconut Rice         Thai style coconut rice. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg Ingredients • Jasmine rice 2 cups • Ginger,chopped 2 tablespoons • Coconut milk 1/2 cup • Butter 2 tablespoons • Garlic,finely chopped 2 tablespoons • Onion ,chopped 1 medium • Salt to taste • White pepper powder to taste • Lemon grass,roughly chopped 1 tablespoon • Basil leaves 6-8 Method Heat butter in a non-stick pan. Add ginger, garlic and onion and sauté till onion turns translucent. Add rice, coconut milk, four cups water, salt and pepper powder. Stir to mix and bring it to a boil. Add lemongrass and basil leaves and mix well. Reduce heat, cover and simmer for fifteen to twenty minutes. Remove from heat and let it stand for five to six minutes. Serve hot.

Sweet Rice Try this simple version of the popular meetha chawal. You do not need to prepare any syrup for this version of sweet rice, as the rice and sugar are cooked together. With the addition of saffron, cinnamon, cloves and bayleaves, a sweet, spicy aroma fills the whole house kindling everybody’s appetite! Preparation Time:  5 mins Cooking Time:  6 mins Makes 6 servings Ingredients 7 cups   cooked rice (chawal) 1 1/2 cups   sugar 4 tbsp   ghee 50   cinnamon (dalchini) 2   cloves (laung / lavang) 2   bayleaves (tejpatta) 2  pinches of  saffron (kesar) strands  dissolved in 2 tbsp warm  milk a few drops of  saffron colour For The Garnish 1 tsp   almond (badam) sli vers    1 tsp   pistachio slivers Method Combine the rice and sugar in a bowl, mix well and keep aside. Heat the ghee in a broad non-stick pan, add the cinnamon, cloves and bayleaves and sauté on a mediu...

Coconut Rice with A very different and unusual rice made in coconut milk, with fenugreek seeds adding to the taste and health. A perfect rice dish for elderly people, due to its high fiber and iron content. Very good in diabetes. . Preparation Time:  15 mins Cooking Time:  30 mins Makes 2 to 4 servings Ingredients 1 cup   soaked rice (chawal) 1 tbsp   fenugreek (methi) seeds 1 tsp   cumin seeds (jeera) 1 tbsp   ghee 1 tbsp   dried fenugreek leaves (kasuri methi) salt  to taste 1/2 cup   coconut milk 1/2 cup   grated coconut 1 cup   water 1/2 tsp   peppercorns (kalimirch) Method Drain the soaked rice and keep aside. Heat ghee in a pan, add the cumin seeds and let them crackle. Add methi seeds and fry for a minute. Add kasuri methi and fry for just 10 seconds. Add grated coconut and roast on low flame for another minute or so, till it gets a bit brown. Add the rice and roast on a slow flame for a min...