Cook Without Book

Yield:  4 servings (serving size: about 2 cups) Ingredients Cooking spray 1 tablespoon   reduced-calorie margarine 2 cups   diagonally sliced celery 1 cup   sliced mushrooms 1/2 cup   sliced green onions (about 2 onions) 1/2 cup   sliced carrot 2  garlic cloves, minced 3/4 pound   fresh bay scallops 2 tablespoons   water 2 teaspoons   white wine Worcestershire sauce 1/2 teaspoon   ground ginger 1/4 teaspoon   salt 1/8 teaspoon   pepper 4 cups   cooked spinach linguine (cooked without salt or fat) Preparation Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add celery and next 4 ingredients; sauté until crisp-tender. Add scallops and next 5 ingredients; cook 5 to 7 minutes or until scallops are opaque, stirring occasionally. Place pasta in a large serving bowl; add scallop mixture, and toss gently. Serve immediately. Nutri...

Yield:  5 servings (serving size: 1 cup)                 Ingredients 1  (8-ounce) can pineapple tidbits in juice, undrained 3 cups   finely shredded cabbage 1 1/2 cups   chopped Red Delicious apple (about 2 medium) 1/2 cup   chopped celery 1/4 cup   golden raisins 1/4 cup   light mayonnaise Cabbage leaves (optional) Apple slices (optional) Preparation Drain pineapple, reserving 3 tablespoons juice. Combine drained pineapple, shredded cabbage, and next 3 ingredients in a large bowl. Combine reserved pineapple juice and mayonnaise; add to cabbage mixture, tossing gently. Cover and chill. To serve, spoon mixture into a cabbage leaf-lined bowl, and garnish with apple slices, if desired (cabbage leaves and apple slices not included in analysis). Tip: This tasty chilled salad is a cross between Waldorf salad and coleslaw. Nutritional Information Calories per serving: 108 Calories fro...

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...

Yield:  6 servings (serving size: 1 1/2  cups)                  Ingredients 3/4 pound   skinless, boneless chicken breast halves, cut into pieces 1/2 teaspoon   black pepper Olive oil-flavored cooking spray 1 teaspoon   olive oil 10 ounce   turkey breakfast sausage 2 1/2 cups   chopped onion (about 2 large) 2 1/4 cups   chopped celery (about 6 stalks) 1 3/4 cups   sliced green onions (about 7) 1 cup   chopped green bell pepper (about 1 large) 2  garlic cloves, minced 2  chicken-flavored bouillon cubes 3 1/3 cups   hot water 3 tablespoons   fat-free Italian dressing 1 1/4 cups   uncooked long-grain rice Preparation Sprinkle chicken with black pepper. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; sauté 3 minutes. Remove chicken; set aside. Combine sausage and next 5 ingredients in pan....

Yield:  2 servings (serving size: 3/4 cup rice, 1/2 of chicken mixture, 1/4 teaspoon sesame seeds)                  Ingredients 1 tablespoon   reduced-calorie margarine 2  (6-ounce) skinless, boneless chicken breast halves, cut into thin strips 3 cups   fresh broccoli florets 1 cup   cubed Red Delicious apple (about 1 medium) 3/4 cup   sliced mushrooms 1/4 cup   thinly sliced celery 1 tablespoon   water 1/4 teaspoon   salt 1/4 teaspoon   curry powder 1 1/2 cups   hot cooked long-grain rice 1/2 teaspoon   sesame seeds, toasted Preparation Melt margarine in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 3 minutes. Add broccoli and next 6 ingredients; cover, reduce heat, and simmer 5 minutes or until vegetables are crisp-tender, stirring often. To serve, spoon 3/4 cup rice onto each plate; top evenly with chicken mixture. Sprinkle with ...

Yield:  6 servings (serving size: 1/2 cup)               Ingredients 1/2 cup   raisins 1/2 cup   apple juice 1 cup   finely chopped celery 1 cup   chopped Granny Smith apple 1/4 cup   coarsely chopped walnuts, toasted 2 tablespoons   fat-free mayonnaise 2 tablespoons   fat-free apple-flavored yogurt Preparation Combine raisins and apple juice in a microwave-safe bowl; microwave at HIGH for 30 seconds. Let stand 2 minutes; drain. Combine raisins, celery, apple, and walnuts in a medium bowl. Stir in mayonnaise and yogurt. Nutritional Information Calories per serving: 93 Calories from fat: 31% Fat per serving: 3.2g Saturated fat per serving: 0.2g Monounsaturated fat per serving: 0.7g Polyunsaturated fat per serving: 2g Protein per serving: 2g Carbohydrates per serving: 16.1g Fiber per serving: 1.6g Cholesterol per serving: 1mg Iron per serving: 0.5mg Sodium per serving: 60mg Cal...

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...

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...

Bean Sprouts Fried Rice Relish this chinese delicacy, while also getting a health boost from the sprouts. To keep the rice grains separate, spread the cooked rice on a tray and allow it to cool. Then, rub a little oil on the cooked rice and keep aside till you require it. Preparation Time:  15 mins Cooking Time:  7 mins Makes 4 servings Ingredients 3/4 cup   bean sprouts  (readily available in the market) 2 cups   cooked brown rice , refer handy tip 2 tsp   oil 1/2 cup  finely  chopped spring onions whites 1 tbsp  finely  chopped celery 1/2 cup  thinly  sliced capsicum 1/2 cup  thinly  sliced carrot 1/2 cup   french beans  , cut into 1” strips and parboiled salt  to taste 1 tsp   vinegar 1 tsp   soy sauce For Serving 1 tbsp  finely  chopped spring onion greens Method Heat the oil in a broad non-stick pan, add the spring onion whites and celery ...

Corn Chowder ( Soups and Salads Recipe) A typical american-style thick soup with a pleasant hint of celery. Preparation Time:  5 mins Cooking Time:  15 mins Makes 6 servings Ingredients 3/4 cup   cooked sweet corn kernels 4 cups   white stock 1  onion, chopped 2 tbsp   chopped celery 2 tbsp   plain flour (maida) 1 1/2 cups   milk 1 tbsp   butter salt  and  freshly ground pepper  to taste For The Garnish 1 tbsp   chopped celery  , lightly blanched 2 tbsp   tomato cubes 2 tsp   grated processed cheese Method Heat the butter in a pan, add the onion and celery and saute till the onions are transparent. Stir in the flour and remove from the heat. Add the stock and milk gradually. Return to the heat and simmer gently for 5 minutes. Add the corn, salt, pepper and nutmeg powder and simmer for another 10 minutes. Serve hot, garnished with the blanched celery, tomato cubes and grated c...

Perfectly Roasted Turkey with Himalayan Salt Crust Serves 4 One 12- to 14-pound turkey, giblets removed Kitchen twine 3 carrots, roughly chopped 1 stalk celery, roughly chopped 2 medium yellow onions, cut into wedges 6 tablespoons unsalted butter, melted, or olive oil 3/4  teaspoon Himalayan salt, ground Freshly ground black pepper Heat oven to 425° F. Rinse the turkey inside and out and pat it dry with paper towels. Place the wings underneath the body. Tie the drumsticks together using kitchen string. Place the carrots, celery, and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables. Drizzle the skin with the butter or oil and, using your fingers, spread it evenly. Season with the salt and pepper. Roast the turkey, uncovered, until browned, 30 to 45 minutes. Add 1 cup cold water to pan. Cover the turkey loosely with foil. Reduce...