Cook Without Book

Yield:  6 servings (serving size: 1 cup)                   Ingredients 1  (3-pound) broiler-fryer, cut up and skinned 4 cups   water 3/4 teaspoon   poultry seasoning 1/4 teaspoon   dried thyme 3  celery tops 2 cups   water 2 ounces   uncooked medium egg noodles 1/2 cup   sliced celery 1/2 cup   sliced carrot 1/3 cup   sliced green onions 2 tablespoons   minced fresh parsley 2 teaspoons   chicken-flavored bouillon granules 1/4 teaspoon   coarsely ground black pepper 1  bay leaf Additional coarsely ground black pepper (optional) Preparation Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken from broth, discarding celery and reserving broth. Skim fat from broth. Add 2 cups water and next 8 ingredients to broth; bring to a boil. Cover, reduce heat...

Prep Time:  6 minutes Cook Time:  8 hours, 5 minutes Yield:  6 servings (serving size: 3/4 cup lamb mixture and 3/4 cup couscous)                  Ingredients 6  carrots, cut into 1-inch pieces (about 7 cups) 1  (10-ounce) package frozen chopped onion 2 tablespoons   all-purpose flour 1 1/2 pounds   lean boneless lamb, cut into 1-inch cubes Cooking spray 1/2 cup   apple cider 1/4 cup   mango chutney 1 tablespoon   bottled minced garlic 1 tablespoon   Thai seasoning (such as McCormick) 2 teaspoons   curry powder 3/4 teaspoon   salt 1/4 teaspoon   freshly ground black pepper 1  (10-ounce) package couscous Preparation Place carrot and onion in a 4-quart electric slow cooker. Place flour in a zip-top plastic bag; add lamb. Seal and shake to coat. Heat a large nonstick skillet over medium-high heat until hot. Coat with cooking spray; add la...

Prep Time:  5 minutes Cook Time:  7 minutes Yield:  4 servings (serving size: 1 cup)                     Ingredients 2 teaspoons   dark sesame oil 3/4 cup   sliced shiitake mushrooms 1/2 cup   matchstick-cut carrots 1/2 cup   sliced green onions 2 teaspoons   bottled minced garlic 1/4 teaspoon   pepper 4 cups   chilled cooked brown rice 1  large egg, lightly beaten 2 tablespoons   low-sodium soy sauce 1 tablespoon   water 3 tablespoons   dry white wine 1/3 cup   frozen green peas Preparation Heat sesame oil in a large nonstick skillet over high heat. Add mushrooms and next 4 ingredients; stir-fry until tender. Add cooked rice; stir-fry 2 minutes. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and let cook 30 seconds; toss with rice, and stir-fry until egg is cooked. Stir in soy sauce and remainin...

Prep Time:  25 minutes Cook Time:  5 hours, 30 minutes Yield:  Serves: 8 (serving size: 1 1/3 cups)                    Ingredients 1 pound   green split peas (about 2 1/4 cups), rinsed and drained 1  large sweet onion, cut into 1/4-inch dice 3  large carrots, cut into 1/4-inch dice 4  large ribs celery, cut into 1/4-inch dice 5  fresh thyme sprigs 1  4 oz. thick-cut lower-sodium ham steak, diced (about 1 cup) Salt and pepper 1  large bunch kale, stems and ribs discarded 1 tablespoon   red wine vinegar Preparation 1. In a slow cooker, combine split peas, onion, carrots, celery, thyme, ham, 7 cups water, 1 tsp. salt and 1/2 tsp. pepper. Cover and cook on low until peas are tender, 5 to 5 1/2 hours. 2. Working in batches, finely chop kale in a food processor (you should have about 5 cups). Uncover soup; remove and discard thyme sprigs. Stir in vinegar, then k...

Prep Time:  30 minutes Cook Time:  5 hours Yield:  Serves: 8 (serving size: 1 thigh, 1/2 cup cooked vegetables, about 1/4 cup sauce)                  Ingredients 6  medium carrots, cut into 1/2-inch chunks 8 ounces   sliced baby bella mushrooms 2  dried bay leaves 1/4 cup   all-purpose flour 1/2 teaspoon   dried thyme 8  bone-in chicken thighs (about 3 lb. total), skin removed Salt and pepper 1 tablespoon   plus 1 tsp. olive oil 3 tablespoons   tomato paste 2 cups   dry red wine 8 ounces   peeled pearl onions (about 1 3/4 cups) 4 cups   baby arugula, for serving, optional Preparation 1. In a slow cooker, combine carrots, mushroom slices and bay leaves. 2. In a large bowl, combine flour and thyme. Season chicken with salt and pepper. Add chicken to bowl with flour mixture and toss until evenly coated. In a large skillet, warm 2 tsp. oil over me...

                            Ingredients 2 tablespoons   olive oil 1  large or 2 medium onions, halved and thinly sliced 1  carrot, chopped Salt and freshly ground pepper 2 tablespoons   tomato paste 1  sprig fresh thyme, or 1/2 tsp dried 2 pounds   tomatoes, cored and chopped, or 1 (28-ounce) can diced tomatoes, including the juice 2-3 cups   water or tomato juice 1 teaspoon   sugar, optional 1/4 cup   chopped fresh basil leaves for garnish, optional Preparation 1. Put the oil in a large pot over medium heat. When it's hot, add the onion and carrot, sprinkle with salt and pepper, and cook, stirring, until the vegetables begin to soften (3-5 minutes). Add the tomato paste, lower the heat a bit, and continue to cook, stirring to coat the vegetables with the paste, until the paste begins to darken--don't let it burn (1-2 minutes). 2. Strip the thyme lea...

Yield:  Serves 6 (serving size: about 5 carrot slices)                   Ingredients 2 pounds   small carrots, cut in half lengthwise 1 1/2 tablespoons   olive oil 1/2 teaspoon   kosher salt 5  thyme sprigs 1/4 cup   loosely packed chopped fresh dill or parsley Preparation 1. Preheat oven to 400°. 2. Combine first 4 ingredients on a large baking sheet; toss to coat. Bake at 400° for 35 to 40 minutes or until tender, turning carrots after 20 minutes. Discard thyme sprigs. 3. Place carrots on a serving platter; garnish with dill or parsley. Nutritional Information Calories per serving: 92 Fat per serving: 3.7g Saturated fat per serving: 0.5g Monounsaturated fat per serving: 2.5g Polyunsaturated fat per serving: 0.5g Protein per serving: 1.4g Carbohydrates per serving: 14.6g Fiber per serving: 4.3g Cholesterol per serving: 0.0mg Iron per serving: 0.5mg Sodium per serving: 264m...

                   Prep Time:  30 minutes Cook Time:  30 minutes Yield:  Makes: 8 servings (serving size: 1 1/4 cups curry) Ingredients 8 ounces   green beans, trimmed 2  medium carrots (10 oz), cut at a diagonal into 1/4-inch thick slices 3 tablespoons   green curry paste (available in the Asian aisle at most supermarkets) 2  (13.5-oz) cans light coconut milk 3/4 cup   low-sodium chicken broth* 1 tablespoon   Asian fish sauce* (also available at most supermarkets) 2 tablespoons   brown sugar (preferably dark) 1  large sweet potato (about 1 lb), cut into 1-inch pieces 2 pounds   skinless boneless chicken breasts, cut into 1/4-inch-thick slices (or firm organic tofu, cut into 1-inch cubes) 1  medium zucchini, halved lengthwise and cut into 1/2-inch-thick slices Preparation 1. Bring a medium saucepan of water with 1/2 tsp salt to a boil. Blanch g...

Carrot Kheer Carrot kheer flavoured with cardamom powder and screwpine water. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Carrots,peeled and grated 250 grams • Ghee 3 tablespoons • Cashewnuts 15 • Milk 5 cups • Sugar 1/2 cup • Green cardamom powder 1/2 teaspoon • Screw pine (kewda) water 1 teaspoon Method Heat the ghee in a non-stick pan, add the cashewnuts and sauté till lightly browned. Drain and set aside. Add the grated carrots in the same pan and saute for two to three minutes and set aside. Bring the milk to a boil in a deep non-stick pan and simmer till it is reduced to three-fourth its original quantity. Add the sautéed carrots and mix well. Add the sugar, mix well and cook till the sugar dissolves and the mixture thickens slightly. Add the cardamom powder and screwpine water and mix well. Pour into four individual serving bowls, g...

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...

Hot and Sour Vegetable An occasional treat which the entire family will relish. The freshness of lightly cooked vegetables is further enhanced by the aromatic flavours of ginger, garlic, chillies and tomato-chilli sauce. It's a simple and easy way of disguising vegetables and make them lip smackingly delicious, while also adding a wealth of nutrients like vitamin a, vitamin c, calcium and iron. In addition this dish is low in calories and carbohydrates and high in fibre which is great for a diabetic diet. Preparation Time:  20 mins Cooking Time:  15 mins Makes 4 servings Ingredients 1/2 cup   blanched carrot  roundels 1/2 cup   blanched baby corn  , cut diagonally 1/2 cup   blanched broccoli  florets 1/4 cup   capsicum cubes 2   tomatoes  , blanched , peeled and grated 1/2 cup   onion cubes 1 to 2   green chillies  , chopped 1 1/2 tsp   chopped ginger (adrak) 1 1/2 tsp   chopped garlic (lehsun)...