Cook Without Book

                    Ingredients 2  zucchini 1  egg white 1/4 cup   milk 1/2 cup   shredded Parmesan cheese 1/2 cup   seasoned breadcrumbs Vegetable cooking spray Preparation Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.

Prep Time:  10 minutes Cook Time:  14 minutes Yield:  4 servings (serving size: 1 3/4 cups)                 Ingredients 1 pound   boneless leg of lamb, cut into 1-inch pieces 1  yellow bell pepper, seeded and cut into large pieces 1  small zucchini, cut into 1/2-inch-thick slices 1/2  red onion, cut into wedges 3  garlic cloves, minced 2 tablespoons   fresh lemon juice (about 1 lemon) 2 tablespoons   olive oil 1 tablespoon   dried oregano 1/2 teaspoon   salt 1/2 teaspoon   pepper Cooking spray Preparation Prepare grill. Combine first 4 ingredients in a large bowl. Add garlic and next 5 ingredients; toss gently to coat. Arrange lamb mixture in grilling basket coated with cooking spray on grill rack. Grill covered, 14 minutes, turning once, until lamb is done and vegetables are tender. Nutritional Information Calories per serving: 232 Calories from ...

                        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...

Prep Time:  10 minutes Cook Time:  18 minutes Yield:  4 servings (serving size: 1 tostada)                  Ingredients Cooking spray 2 cups   sliced mushrooms 2  small zucchini, sliced 1  large red bell pepper, chopped 4  BASIC TOSTADAS Preparation Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, zucchini, and bell pepper to pan. Sauté 3 to 5 minutes or until vegetables are tender. Spoon about 3/4 cup vegetable mixture over black bean mixture on each tostada. Top with lettuce, salsa, and cheese. Nutritional Information Calories per serving: 215 Calories from fat: 12% Fat per serving: 2.8g Saturated fat per serving: 1.1g Monounsaturated fat per serving: 0.2g Polyunsaturated fat per serving: 0.7g Protein per serving: 13g Carbohydrates per serving: 38.7g Fiber per serving: 10.5g Cholesterol per serving: 5mg Iron per ...

               Ingredients 2  zucchini 1/4 teaspoon   salt 1/4 teaspoon   freshly ground black pepper 2 ounces   sun-dried tomatoes, packed in oil (about 24) 3 ounces   goat cheese 2 tablespoons   chopped fresh chives 2 tablespoons   extra-virgin olive oil Preparation 1. Slice zucchini into 1/4-inch-thick rounds. (You should have about 24 slices.) Lay out on large platter; season with salt and pepper. 2. Place a sun-dried tomato on each slice, then top each tomato with a pinch of goat cheese. Sprinkle tops with chopped chives, and drizzle with extra-virgin olive oil; serve. Nutritional Information Calories per serving: 86 Fat per serving: 7g Saturated fat per serving: 2g Monounsaturated fat per serving: 4g Polyunsaturated fat per serving: 1g Protein per serving: 3g Carbohydrates per serving: 4g Fiber per serving: 1g Cholesterol per serving: 5mg Iron per serving: 1mg Sodium per s...

Prep Time:  12 minutes Cook Time:  12 minutes Yield:  Serves: 4 (serving size: 2 cups)                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 juice 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...

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...

                 Ingredients 1/2 cup   Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil, divided 1/4 cup   chopped fresh basil leaves 2 tablespoons   finely chopped oil-cured black olives 8  slices rustic whole grain bread (about 1/2-inch thick) 1  small zucchini, thinly sliced 4  slices provolone cheese 1  jar (7 oz.) roasted red peppers, drained and sliced Preparation 1. Combine 1/4 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil, basil with olives in small bowl. Evenly spread bread slices with mayonnaise mixture, then layer 4 bread slices with zucchini, provolone, peppers and bacon. Top with remaining 4 bread slices. 2. Spread remaining Mayonnaise on outside of sandwiches and cook in 12-inch nonstick skillet or grill pan over medium heat, turning once, until sandwiches are golden brown and cheese is melted, about 4 minutes.

Veggie Stack with Basil Prep: 20 minutes; Marinate: 20 minutes; Cook: 8 minutes. 1/2 cup   red wine vinegar 2 tablespoons   honey 1 tablespoon   finely chopped garlic 2 tablespoons   olive oil, plus more for brushing grill 1/4 teaspoon   salt 1/4 teaspoon   pepper 1  (10-ounce) eggplant, cut crosswise into 12 (1/4-inch-thick) slices 1  (5-ounce) yellow squash, cut crosswise into 8 (1/4-inch-thick) slices 1  (5-ounce) zucchini, cut crosswise into 8 (1/4-inch-thick) slices 3/4 cup   uncooked couscous 1  small red onion, cut into 4 (1/4-inch-thick) rings 1  vine-ripened tomato, cut crosswise into 4 slices 1/2 cup   (2 ounces) shredded part-skim mozzarella, divided 1/4 cup   chopped fresh basil, plus additional leaves for garnish Preparation 1. Whisk together first 6 ingredients. Reserve 1/4 of vinaigrette. Add eggplant, squash, and zucchini. Let stand 20 minutes. 2. Bring 1 cup water to 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...

INGREDIENTS Olive oil 1 cup of roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size) 1/2 medium onion, chopped 1 garlic clove, chopped 1 large fresh mild green chili (Anaheim or Hatch), seeds and stem discarded, chopped 1/2 fresh jalapeno chili pepper, seeds and stem discarded, minced (or more, if you desire more heat) Salt Pinch of ground cumin Pinch of ground oregano 1 small to medium tomato, chopped 4 corn tortillas 4 slices cheddar cheese 1/4 cup crumbled Mexican cotija cheese (a salty, crumbly cheese, you can substitute feta) A few sprigs of fresh cilantro, chopped (okay to include the stems, if small) METHOD   1  Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the zucchini, onions, garlic, green chiles, and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, u...