Cook Without Book

               Ingredients 1 tablespoon   olive oil 1 1/2 pounds   sea scallops, rinsed and patted dry 1/2 teaspoon   each salt and pepper 2 teaspoons   olive oil 2  garlic cloves, minced 2 cups   sliced shiitake  1 teaspoon   each dried oregano and dried thyme 2  (5-ounce) packages baby spinach 1/4 cup   dry vermouth Preparation Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season sea scallops with salt and pepper; add to pan. Sear for 1 minute per side or until golden brown. Remove scallops; set aside. Using same pan over medium heat, carefully add 2 teaspoons olive oil and minced garlic; cook for 1 minute. Add sliced shiitake mushrooms, and cook for 1-2 minutes or until mushrooms soften and release their juices. Add oregano and thyme, and cook 1 minute more or until fragrant. Add spinach and vermouth, and cook for 30 seconds or until spinach just begi...

              Ingredients 1  (15 1/2-ounce) can chickpeas, rinsed and drained Minced garlic clove 1  stalk celery, chopped Chopped fresh flat-leaf parsley Fresh lemon juice Extra-virgin olive oil 1/2 pound   sea scallops, rinsed and patted dry 4 cups   baby spinach Preparation Preheat grill to high. Combine chickpeas, garlic, celery, and 1/3 cup parsley with 2 tablespoons lemon juice and 1 tablespoon oil. Drizzle scallops with 2 teaspoons oil and 1 tablespoon juice. Toss and season with salt and pepper. Grill scallops 2 to 3 minutes per side, or until firm to the touch. Toss spinach with 1 tablespoon each of juice and olive oil; top with chickpea mixture and scallops. Nutritional Information Calories per serving: 170 Fat per serving: 8g Saturated fat per serving: 1g Monounsaturated fat per serving: 3g Polyunsaturated fat per serving: 1g Protein per serving: 11g Carbohydrates per serving: 19g Fiber per ...

                Ingredients 1 tablespoon   olive oil, divided 1  (20-ounce) package shredded potatoes (about 3 1/2 cups) 1  large egg white, whisked 1 tablespoon   all-purpose flour 1 teaspoon   salt 6 ounces   fresh spinach 1/4 cup   chopped onion 2 tablespoons   water 6  large eggs 1/4 cup   part-skim ricotta cheese Freshly ground black pepper 2 ounces   Swiss cheese, shredded (about 1/2 cup) 1 ounce   Canadian bacon, finely chopped Preparation 1. Preheat oven to 400°. Coat inside of a deep-dish 9-inch pie plate with 1 teaspoon olive oil; set aside. 2. Combine potatoes and egg white in a large bowl. Toss lightly. Add flour and salt; toss to coat. Transfer to pie plate, and pat evenly into bottom and sides to form crust. Drizzle remaining 2 teaspoons oil over crust. Bake at 400° for 15 minutes, or until edges begin to brown. Remove from oven. Reduce oven tempera...

Spring Salad Smoothie Prep Time:  15 minutes Yield:  Makes 1 smoothie (about 1 cup) Ingredients 1/2 cup   carrot juice 1/2  small ripe avocado, chopped (1/4 cup) 1/4 cup   baby spinach or mâche 1/4 cup   ice 3 tablespoons   frozen wheatgrass juice thawed (such as Evergreen brand) 2 tablespoons   chopped fresh cilantro 1 1/2 tablespoons   fresh lemon juice 1 tablespoon   ground flaxseeds 1/2 teaspoon   matcha tea powder Pinch fine sea salt Preparation 1. Purée all ingredients in a blender until smooth. Pour into a chilled serving glass, and serve Nutritional Information Calories per serving: 270 Fat per serving: 18g Saturated fat per serving: 2g Monounsaturated fat per serving: 10g Polyunsaturated fat per serving: 4g Protein per serving: 7g Carbohydrates per serving: 27g Fiber per serving: 10g Cholesterol per serving: 0.0mg Iron per serving: 5mg Sodium per serving: 58mg Calcium...

Prep Time:  10 minutes Cook Time:  30 minutes Yield:  Makes 4 servings (serving size: 1 chicken breast and about 1 1/2 cups vegetables)                Ingredients 1 pound   sweet potatoes, peeled and cut into thin wedges 1  thinly sliced red onion 2 tablespoons   olive oil, divided 1 teaspoon   kosher salt, divided 1/2 teaspoon   pepper, divided 4  (6-ounce) boneless, skinless chicken breasts 1  bunch spinach, thick stems removed (about 4 cups) 2 tablespoons   fresh lime juice Preparation 1. Preheat oven to 425°. 2. Toss together the sweet potatoes, onion, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet. Roast 20–25 minutes or until tender. 3. Meanwhile, heat remaining 1 tablespoon oil in a skillet over medium-high heat. Season chicken with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook for 5–6 minutes per side o...

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...

5 Pastas that Go Beyond Red & White You must have heard the words ‘red and white’ popularly being associated with Belgian Ales or smokes. However, in the culinary circuits across different cities in India– especially the North – ‘red and white’ has attained a novel symbolism for itself with reference to pasta. People known for their experimental palate and curiosity of tasting world cuisines almost always spare some space for pasta on their plates. However, a majority of them have never gone beyond the red and white sauces pasta is made in. To add to this, various packaged food products selling pasta have strengthened their association to the red and the white sauce. Also, street side stalls have done their bit in promoting it largely as a snack item as well. Expatriate chefs, exasperated with the red and white obsession, have now decided to educate their guests on how a pasta dish can be different – in colour as well as flavour. Chef Antonello Cancedda at JW Marr...

Spinach Muthiya Recipe -  Healthy Snacks                                   Most of us avoid deep fried snacks and instead choose healthy options. One such healthy snack is Muthiya - a Guajarati dish of steam cooked dumplings with the goodness of vegetables. Ingredients: For Dough Whole wheat flour – ¼ cup Chickpea flour/gram flour – ½  cup Semolina – ½  cup Corn meal-1 cup Turmeric powder – ½ tsp Spinach 2 cups washed and chopped Asafoetida – ¼ tsp Baking  soda – ¼ tsp Cumin seeds – ½ tsp Fennel seeds – ½ tsp Sugar – 1 tsp Ginger paste – 1 tsp Garlic paste- 1tbsp Curd-1 tbsp Green chillies – 4, chopped finely Coriander leaves – 10 sprigs, chopped finely Lemon juice – 1 tsp Salt – to taste Oil – 1 tsp For Tempering: Oil – 3 tsp Mustard seeds – ½ tsp Sesame seeds– 2 tsp Method: In a bowl mix the wheat flour, gram flour, semolina, corn meal, tu...

Shaag Begun Borir Ghonto A Bengali speciality – spinach cooked with brinjals and nuggets. Cooking Time:  20-25 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg f Ingredients • Spinach leaves (palak),shredded 2 bunches • Brinjals,cut into 1 inch cubes 2 • Bori (Bengali wadi) 10-12 • Oil 1 tablespoon + for deep-frying • Fennel seeds (saunf) 1 teaspoon • Cumin seeds 1 teaspoon • Mustard seeds 1 teaspoon • Onion ,chopped 1 medium • Ginger-garlic paste 1 teaspoon • Salt to taste Method Heat sufficient oil in a kadai and deep-fry boris till golden. Drain on absorbent paper and set aside. In the same oil, deep-fry brinjal cubes till golden. Drain on absorbent paper and set aside. Heat one tablespoon oil in a non-stick pan, add fennel seeds, cumin seeds, mustard seeds and let the seeds splutter. Add onion and sauté till it becomes translucent. Add ginger-garlic paste and sau...

Palak Ki Kadhi                                             A spicy and delicious preparation of spinach and dal. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  5-10 minutes   Category:  Veg Ingredients • Spinach,chopped 1/2 medium bunch • Yogurt,whisked 2 cups • Gram flour (besan) 4 tablespoons • Oil 2 tablespoons • Cumin seeds 1 teaspoon • Fenugreek seeds (methi dana) 1/2 teaspoon • Asafoetida a pinch • Onion ,chopped 1 large • Ginger paste 1 teaspoon • Green chillies,chopped 3 • Turmeric powder 1/4 teaspoon • Red chilli powder 1/2 teaspoon • Salt to taste • Sugar,optional 1 teaspoon Method Whisk together yogurt, besan and three cups of water to make a smooth mixture. Heat oil in a non-stick pan and add cumin seeds and fenugreek seeds. When the seeds ...

Paneer Koftas in Spinach Sauce ( Desi Khana) The spinach sauce used in this recipe is an elaborate one, of spinach purée plumped up with rich ingredients like coconut, cashewnuts, poppy seeds and spices. It happens to be the perfect base for delicate paneer koftas that melt in your mouth. Preparation Time:  15 mins Cooking Time:  20 mins Makes 4 servings Ingredients For The Spinach Gravy 3 cups  finely  chopped spinach (palak) 2 tbsp   ghee 1 cup  whisked fresh  curds (dahi) 1/2 tsp   sugar salt  to taste To Be Ground Into A Smooth Paste Using 1/2 Cup Water (for The Spinach Gravy) 2 tbsp   grated coconut 2 tbsp   chopped cashewnuts (kaju) 2 tbsp   poppy seeds (khus-khus) 8   cloves garlic (lehsun) 8   green chillies  , roughly chopped 25 mm  (1”) piece  ginger (adrak) 2 tsp   aniseeds (vilayati saunf) For The Paneer Koftas 1 cup  grated  paneer (cottage cheese) 4 tbsp   ...