Cook Without Book

Ingredients 4  bacon slices (uncooked) 1 cup   chopped onion 1/2 cup   chopped celery 1/2 teaspoon   chopped fresh thyme 2 1/2 cups   2% reduced-fat milk 1/4 cup   flour 2  (14.5 ounce) cans fat-free, reduced-sodium chicken broth 1 pound   red potatoes, diced (about 1/4-inch) 1 1/2 cups   corn kernels (fresh or frozen) 1 pound   lump crabmeat, shell pieces removed 2 tablespoons   chopped fresh cilantro 1 tablespoon   lime juice 1/2 teaspoon   kosher salt Preparation 1. Cook the bacon over medium heat in a large soup pot. Remove bacon from the pot and place it on a paper towel to drain. 2. Add the onion, celery, and fresh thyme to the soup pot; cook 3–4 minutes until softened. 3. Whisk the milk and flour together; add to the pot. Add the chicken broth and potatoes, and bring the mixture to a boil, stirring frequently. Reduce the heat to low, cover the pot, and simmer until the potatoes are cooked...

Prep Time:  18 minutes Cook Time:  30 minutes Yield:  Serves: 6 (serving size: about 1 cup pasta, 2/3 cup squash)                   Ingredients 1  2-lb. squash (such as butternut or kabocha) 2 tablespoons   olive oil Salt and freshly ground black pepper 4 ounces   thick-sliced bacon, chopped into 1/2-inch pieces 1/2 teaspoon   crushed red pepper 3 tablespoons   sliced sage leaves 12 ounces   medium whole-grain shell-shaped pasta 1 tablespoon   lemon juice Preparation 1. Preheat oven to 425°F. Slice a 1/4-inch strip from base and stem of squash, so it will sit flat. Peel squash, cut in half lengthwise and scoop out seeds. Cut flesh into 1/2-inch cubes. Place squash on a large, rimmed baking sheet, toss with 1 Tbsp. olive oil and sprinkle with salt and pepper. Roast, stirring once, until squash is tender and browned, about 20 minutes. 2. Warm a large skillet over mediu...

Yield:  2 servings (serving size: 1 potato)                  Ingredients 2  medium sweet potatoes (8 to 10 ounces each) 3 ounces   Canadian bacon, diced 2 tablespoons   reduced-fat sour cream 3 teaspoons   chopped fresh chives 2 tablespoons   shredded reduced-fat sharp cheddar cheese Preparation Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Cut each potato in half lengthwise, and scoop out the pulp, leaving 1/4-inch-thick shells. Mash pulp with 3 ounces Canadian bacon, 2 tablespoons sour cream, and 2 teaspoons chives in a bowl. Spoon mixture into shells. Sprinkle 2 tablespoons cheese over tops of potatoes. Microwave on high 2 minutes, and sprinkle with 1 teaspoon chives. Nutritional Information Calories per serving: 341 Fat per serving: 6g Saturated fat per serving: 3g Monounsaturated fat per serving: 2g P...

                              Prep Time:  18 minutes Cook Time:  30 minutes Yield:  Serves: 6 (serving size: about 1 cup pasta, 2/3 cup squash) Ingredients 1  2-lb. squash (such as butternut or kabocha) 2 tablespoons   olive oil Salt and freshly ground black pepper 4 ounces   thick-sliced bacon, chopped into 1/2-inch pieces 1/2 teaspoon   crushed red pepper 3 tablespoons   sliced sage leaves 12 ounces   medium whole-grain shell-shaped pasta 1 tablespoon   lemon juice Preparation 1. Preheat oven to 425°F. Slice a 1/4-inch strip from base and stem of squash, so it will sit flat. Peel squash, cut in half lengthwise and scoop out seeds. Cut flesh into 1/2-inch cubes. Place squash on a large, rimmed baking sheet, toss with 1 Tbsp. olive oil and sprinkle with salt and pepper. Roast, stirring once, until squash is tender and browned, abo...

                Cabbage Wedges with Tangy Hot Dressing                                    INGREDIENTS: 1 slice bacon, cut crosswise into 1/4-inch strips 2 teaspoons cornstarch 2/3 cup unsweetened apple juice 1/4 cup cider or red wine vinegar 1 tablespoon brown sugar 1/2 teaspoon caraway seeds 1 green onion, thinly sliced 1/2 head red or green cabbage (about 1 pound), cut into 4 wedges PREPARATION: Cook bacon in large skillet over medium heat until crisp. Remove bacon with slotted spoon to paper towel; set aside. Meanwhile, dissolve cornstarch in apple juice in small bowl. Stir in vinegar, brown sugar and caraway seeds; set aside. Add onion to hot drippings in skillet. Cook and stir until onion is soft but not brown. Place cabbage wedges, flat side down, in skillet. Add cornstarch mixture to skillet. Cook over medium heat 4 mi...