Cook Without Book

              Ingredients 8 ounces   uncooked spinach fettuccine 1 1/2 pounds   sea scallops 3/4 teaspoon   freshly ground black pepper Cooking spray 2 tablespoons   extravirgin olive oil 1 tablespoon   Dijon mustard 1 tablespoon   chopped fresh basil 1/4 teaspoon   salt 3/4 cup   dry white wine or low-sodium chicken broth 1/3 cup   finely chopped green onion (about 2) 3 tablespoons   chopped fresh parsley Preparation Cook pasta according to package directions, omitting salt and fat. Drain. Rinse scallops, and pat dry with a paper towel. Sprinkle scallops with pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add half of scallops; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm. Repeat procedure with remaining scallops. Combine olive oil and next 3 ingredients; set aside. Place same pan over high ...

Prep Time:  10 minutes Cook Time:  5 hours Yield:  Serves: 6 (serving size: 1/6 of roast, scant 1 cup vegetables, 2 tbsp. sauce)                  Ingredients 1 teaspoon   poultry seasoning Salt and pepper 1  whole (2 lb.) boneless pork loin roast, trimmed of fat and tied 3  large sweet-tart apples, such as Gala, cored and cut into eighths 2  fennel bulbs with fronds (about 12 oz. total), bulbs thinly sliced and fronds reserved 1 cup   apple cider Preparation 1. In a slow cooker, mix poultry seasoning, 1 tsp. salt and 1/2 tsp. pepper. Add pork roast and rub with seasonings to coat. Toss apples and sliced fennel together and put around and underneath meat. Pour in cider. Cover and cook on low until meat is tender and a meat thermometer inserted in center of roast reaches 145ºF, 3 to 5 hours. 2. Transfer pork, apples and fennel to a serving platter. Carefully pour sauce from slow c...

Yield:  About 13 cups (serving size: 1 cup)                    Ingredients Lemon rind strips (from 1 lemon) 1 tablespoon   fresh lemon juice 1  gallon apple cider 2 tablespoons   light brown sugar 20  whole cloves 5  (3-inch) cinnamon sticks, halved 1/8 teaspoon   ground allspice 1/8 teaspoon   ground nutmeg 1/2 cup   Calvados (apple brandy) or applejack (such as Laird's) Additional cinnamon sticks (optional) Preparation 1. Bring first 8 ingredients to a boil in a large Dutch oven. Reduce heat; simmer 20 minutes. 2. Pour mixture through a sieve over a large bowl, reserving liquid; discard solids. Stir in brandy. Serve in mugs; garnish with additional cinnamon sticks, if desired. Nutritional Information Calories per serving: 173 Fat per serving: 0.0g Saturated fat per serving: 0.0g Monounsaturated fat per serving: 0.0g Polyunsaturated fat per serving: 0.0g Pr...