Cook Without Book

                             Ingredients 1  (8-ounce) package five-grain tempeh 1 cup   pineapple juice   1/4 cup   low-sodium soy sauce 2 tablespoons   fresh lime juice 2 teaspoons   ground cumin 2 teaspoons   canola oil 1/2 teaspoon   freshly ground black pepper, divided 1  garlic clove, minced 2 cups   (1/2-inch) vertically sliced onion 1 1/2 cups   (1/2-inch-thick) slices green bell pepper   Cooking spray 1/4 teaspoon   salt 4  (8-inch) whole wheat tortillas 1/4 cup   chipotle salsa (such as Frontera) Preparation Cut tempeh in half crosswise; cut each half lengthwise into 6 strips. Place tempeh in a shallow dish. Combine pineapple juice, soy sauce, lime juice, cumin, oil, 1/4 teaspoon black pepper, and garlic in a small saucepan; bring to a boil. Pour pineapple juice mixture over tempeh. Marinate at room temper...

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...

Cheese, Chilli And Olive Quesadillas Cheesy and tasty – olives add a nice flavour and crunch. Cooking Time:  10-15 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Mozzarella cheese as required • Feta cheese as required • Fresh red chilli,seeded and chopped 1 large • Black olives,seeded and chopped 8-10 • Olive oil 1/4 cup • Tortillas 6 • Onions,finely sliced 2-3 medium • Fresh coriander leaves,chopped 2 tablespoons Method Heat oil in a non stick pan and keep a tortilla on it. Slice mozzarella cheese and keep a few slices on the tortilla. Spread a few black olives. Cover with another tortilla. Break a little feta cheese and place over the second tortilla. Sprinkle onions, some fresh red chillies and some coriander leaves. Cover with a third tortilla. Sprinkle olive oil over and around the tortilla and press lightly. When the underside turns golden, gently tur...

Broccoli, Cheese and Chilli Quesadillas Maize flour and whole wheat flour add a healthy twist to the tortilla tale! and i’m sure you’ll love these – who doesn’t, when good taste comes with health! these tortillas can be made in bulk and stored in the deep freezer. Use them to make as many dishes as you like -- i have used them to make quesadillas and enchiladas, and even baked them to make chips etc – there are uses galore for this healthy and filling mexican delicacy. I have used an uncommon veggie like broccoli in this recipe, to harness its unique taste. The stuffing is simple and easy-to-make, yet very delicious. Cheese is rich in protein and calcium but very fattening, hence i have only used it in moderate amounts, and that too i’ve used mozzarella cheese that is low in calories and fat compared to cooking cheese. Preparation Time:  10 mins Cooking Time:  10 mins Makes 4 quesadillas Ingredients 8   tortillas  ( Exotic Diabetic Recipe ) To Be Mixed ...

Ingredients 3 jalapeno peppers 1 medium onion, quartered 1 garlic clove, halved 2 cans  (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained 4 fresh cilantro sprigs 1/2 teaspoon  salt Tortilla chips Directions Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally. Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds. Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving. Serve with chips.   Yield:  3-1/2 cups.