Cook Without Book

               Ingredients Cooking spray 1 cup   chopped broccoli 2  large eggs, beaten 2 tablespoons   feta cheese, crumbled 1/4 teaspoon   dried dill 2  slices rye bread, toasted Preparation 1. Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add broccoli, and cook 3 minutes. 2. Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4 minutes; flip omelet and cook 2 minutes or until cooked through. Serve with toast.

                  Ingredients Cooking spray 1 cup   chopped broccoli 2  large eggs, beaten 2 tablespoons   feta cheese, crumbled 1/4 teaspoon   dried dill 2  slices rye bread, toasted Preparation 1. Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add broccoli, and cook 3 minutes. 2. Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4 minutes; flip omelet and cook 2 minutes or until cooked through. Serve with toast. Nutritional Information Calories per serving: 390 Fat per serving: 19g Saturated fat per serving: 6g Monounsaturated fat per serving: 5g Polyunsaturated fat per serving: 2g Protein per serving: 23g Carbohydrates per serving: 35g Fiber per serving: 6g Cholesterol per serving: 440mg Sodium per serving: 550mg Rs per serving: 1.8g

                              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...

Yield:  20 servings (serving size: 1 slice)               Ingredients 4 1/4 cups   bread flour, divided 1  (12-ounce) bottle Guinness Stout 1  package dry yeast (about 2 1/4 teaspoons) 1 tablespoon   granulated sugar 1 teaspoon   salt 1/2 cup   dried tart cherries 4 ounces   bittersweet chocolate, coarsely chopped Cooking spray 1 teaspoon   water 1  large egg white, lightly beaten 1 teaspoon   pearl sugar (optional) Preparation Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour, beer, and yeast in a large bowl, stirring with a whisk. Cover and refrigerate 8 hours or overnight. Remove mixture from refrigerator; let stand 1 hour. Add 2 cups flour, 1 tablespoon granulated sugar, and salt; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, ...

                      Ingredients 1  package dry yeast (2 1/4 teaspoons) 1 teaspoon   sugar 1/2 cup   warm water (100° to 110°) 1 1/2 cups   plain low-fat yogurt 6 tablespoons   honey 1/4 cup   butter, melted and cooled 2 1/2 cups   whole-wheat flour 3/4 cup   chopped walnuts 1/2 cup   plus 2 teaspoons pumpkin seeds, divided 1/2 cup   plus 2 teaspoons sesame seeds, divided 1 tablespoon   salt 2 1/4 cups   all-purpose flour, divided Cooking spray 1  large egg white, lightly beaten Preparation Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in yogurt, honey, and butter. Add whole-wheat flour, walnuts, 1/2 cup pumpkin seeds, 1/2 cup sesame seeds, and salt to yogurt mixture; stir well. Add 1 1/2 cups all-purpose flour, stirring to form a soft dough. Turn dough out onto a floured surface; knead until smooth and ...

Yield:  24 servings (serving size: 1 roll)                 Ingredients 1  package dry yeast (about 2 1/4 teaspoons) 1 cup   warm 2% reduced-fat milk (100° to 110°) 3/4 cup   canned mashed sweet potatoes 3 tablespoons   butter, melted and divided 1 1/4 teaspoons   salt 2  large egg yolks, lightly beaten 5 cups   bread flour, divided Cooking spray Preparation Dissolve yeast in milk in a large bowl; let stand 5 minutes. Add sweet potatoes, 1 tablespoon butter, salt, and egg yolks, stirring mixture with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/2 cups flour; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel very soft and tacky). Place dough in a large bowl coated ...

                 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.

Prep Time:  15 minutes Cook Time:  6 minutes Yield:  4 servings                   Ingredients 1 tablespoon   dried parsley 1 tablespoon   Worcestershire sauce 1/4 teaspoon   salt 1/4 teaspoon   garlic powder 1/4 teaspoon   freshly ground black pepper 1 pound   ground round 1/2 cup   (2 ounces) shredded Swiss cheese 2 ounces   thinly sliced 33%-less-sodium smoked deli ham Cooking spray 8  (1-ounce) slices sourdough bread 4  curly leaf lettuce leaves 8  (1/4-inch-thick) slices red onion 8  (1/4-inch-thick) slices tomato Preparation Prepare grill. Combine first 6 ingredients. Divide mixture into 8 equal portions, shaping each into a 5-inch oval patty. Top each of 4 patties with 2 tablespoons cheese and 1/2 ounce ham, leaving a 1/2-inch border; top with remaining patties. Press edges together to seal. Place patties on grill rack coated w...

Yield:  4 servings (serving size: 1 loaf and 3/4 cup potato mixture)                               Ingredients 1  slice white bread 3/4 pound   lean ground beef 1/4 cup   chopped fresh parsley 1/2 teaspoon   salt 1/4 teaspoon   ground black pepper 2  large egg whites 8 ounces   cubed red potatoes 1 cup   fresh corn kernels (2 ears) 1 tablespoon   butter Preparation Preheat oven to 375°. Pulse 1 slice bread in a food processor to make coarse crumbs. Mix with beef, parsley, salt, black pepper, and egg whites. Shape mixture into 4 (1 1/2-inch-thick) loaves. Place on a lightly oiled baking sheet, and bake at 375° for 30 minutes, or until done. Place potatoes in a vegetable steamer; top with corn. Steam, covered, 25 minutes, or until tender. Transfer to a large bowl; add butter, and mash with a potato masher. Nutritional Information Calori...

                               Ingredients 4  slices crusty bread 1/2 cup   part-skim ricotta cheese 1/4 cup   cherry tomato halves Extra-virgin olive oil Salt and freshly ground black pepper to taste Preparation Lightly toast bread. Spread each toast slice with 2 tablespoons ricotta. Scatter cherry tomato halves over the ricotta. Drizzle the toasts with a small amount of extra-virgin olive oil (1/2 teaspoon each), and sprinkle with salt and freshly ground black pepper. Broil 1 to 2 minutes, or until cheese is bubbly.

              Carrot-Ginger Soup                             Ingredients 2 teaspoons   olive oil 4  carrots, peeled and chopped 1  small white onion, peeled and chopped 1  minced garlic clove 3 tablespoons   diced peeled fresh ginger 1 cup   cubed peeled butternut squash 1  diced peeled apple 4 1/2 cups   vegetable broth 1 1/2 teaspoons   sea salt, plus more to taste 1  (12-ounce) can light coconut milk 1  diced peeled pear, for garnish 2 teaspoons   minced chives, for garnish 4  slices whole-wheat bread, toasted Preparation 1. In a 2-quart stockpot, heat oil over medium heat. Sauté carrots and onions until softened. Add next 4 ingredients (through apple); sauté until fragrant. 2. Add broth and salt. Reduce heat to medium-low; simmer, covered, 45 minutes or until vegetables ar...

Avocado Coconut Oil Tartine If you're in a pinch to find squash blossoms, slivered basil is a perfectly fine substitution. 3/4 cup toasted and chopped macadamia nuts 1 small clove garlic, finely grated zest of one medium orange 4 squash blossoms, cut into chiffonade scant 1/2 teaspoon fine grain sea salt, or to taste 4 slices good levain bread, sliced 3/4-inch thick 4 tablespoons pure virgin coconut oil 2 ripe avocados, halved, pits removed 4 scallions, slivered extra-virgin olive oil, to drizzle Combine the macadamia nuts, garlic, orange zest, squash blossoms and salt in a small bowl and mix thoroughly. Toast the bread (alternately, a broiler, or grill will work) until it's golden. Just before serving, while the bread is still warm, place 1 tablespoon of the coconut oil on each tartine and spread evenly, saturating the toast. Spoon and smash half an avocado onto each piece of toast, then evenly distribute the nut mixture equally as well. Finish with a sp...

  Cheesy Noodle Vegetable Cutlets             A snack that can be made in minute Preparation Time : :   10 mins. Cooking Time : :   15 mins. Makes 12 cutlets.  Ingredients 1 1/2 cups  cooked instant  noodles 1/2 cup   sweet corn (makai ke dane),  cooked and crushed 2   green chillies, finely chopped 2   spring onions, finely chopped 3 tbsp   tomato ketchup 1/2 cup   grated processed cheese 1/2 cup   bread crumbs salt  to taste black pepper (kalimirch) powder  to taste Other ingredients  bread crumbs  for coating oil Method In a bowl, combine the noodles, sweet corn,green chillies, spring onions, ketchup, cheese, bread crumbs, salt and pepper and mix well using your hands. Divide the mixture into 12 equal portions and shape into cutlets. Coat the cutlets with dried bread crumbs and shallow fry in oil on both sides till golden brown. Serve hot wi...

Breakfast Special - Easy French toasts with strawberries Serves 2 2 big slices of stale white bread 2 medium eggs 1/4 cup milk pinch of salt 1 teaspoon sugar pinch of ground cinnamon 1 tablespoon unsalted butter 2 tablespoon powdered sugar 4 to 6 fresh strawberries, cut into half In a shallow dish lightly whisk together the eggs, milk, salt, sugar, and cinnamon. Meanwhile, ask Mommy to heat up a skillet over medium heat. Melt half the butter in the pan. Dip a slice of bread in the egg mixture for 3 to 4 seconds and flip it on to the pan. If you soak the bread for long, it will become soggy and will be very difficult to make the perfect French toast. Once you have dipped and covered the bread in the egg mixture ask Mommy to cook the bread on the pan until each side until it's crispy and brown, about 4 to 5 minutes. When it's time for the second slice, add the remaining butter to the pan and cook the same way....