Cook Without Book

Prep Time:  6 minutes Cook Time:  7 minutes Yield:  4 servings (serving size: 3/4 cup)                  Ingredients 1 teaspoon   olive oil 3 1/2 cups   cubed zucchini (about 1 pound) 1 cup   frozen whole-kernel corn 1 tablespoon   chopped fresh cilantro 1 teaspoon   fresh lime juice 1/4 teaspoon   salt 1/8 teaspoon   freshly ground black pepper Preparation Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender. Remove from heat, and stir in cilantro and remaining ingredients. Nutritional Information Calories per serving: 62 Calories from fat: 23% Fat per serving: 1.6g Saturated fat per serving: 0.2g Monounsaturated fat per serving: 0.9g Polyunsaturated fat per serving: 0.3g Protein per serving: 2.6g Carbohydrates per serving: 12g Fiber per serving: 2.4...

Yield:  4 servings (serving size: 3 ounces steak and about 1/2 cup salsa)                Ingredients 1 cup   frozen corn, thawed 1/2 cup   drained canned black beans 1/2 cup   finely chopped red bell pepper 1  jalapeño pepper, seeded and finely chopped 1  garlic clove, crushed 2 tablespoons   fresh lime juice 2 teaspoons   chopped fresh cilantro 2 1/4 teaspoons   black pepper, divided 1 pound   flank steak 1/2 cup   dry red wine 1/4 cup   fresh lemon juice 3  garlic cloves, crushed 2 tablespoons   chopped onion 2 tablespoons   Worcestershire sauce Cooking spray Preparation Combine corn, beans, bell pepper, jalapeño, 1 garlic clove, lime juice, cilantro, and 1/4 teaspoon black pepper. Cover and chill 8 hours. Sprinkle steak with remaining 2 teaspoons black pepper, and place in a heavy-duty zip-top plastic bag. Combine wine and next 4 ingredi...

                            Ingredients 1/2 ounce   bittersweet chocolate 2 teaspoons   corn syrup 3/4 cup   clear crème de menthe 3/4 cup   white-chocolate liqueur 3/4 cup   vanilla-infused vodka 6  mint sprigs Preparation Using a superfine grater, grate bittersweet chocolate onto a saucer. Use a finger to rub 1/3 teaspoon corn syrup around rims of each of 6 glasses. Roll each rim in the grated chocolate and set aside. Pour crème de menthe, white-chocolate liqueur, and vanilla-infused vodka into a shaker filled with ice. Shake until well blended. Strain into glasses (be careful not to splash off the chocolate rims). Serve each cocktail with a sprig of mint. Nutritional Information Calories per serving: 306 Fat per serving: 5.4g Saturated fat per serving: 0.5g Monounsaturated fat per serving: 0.3g Polyunsaturated fat per serving: 0.1g Protein per serving: 1g Ca...

  Prep Time:  7 minutes Cook Time:  12 minutes Yield:  4 ears corn (serving size: 1 ear corn, 1 1/2 tbsp. cheese, 2 tsp. dressing) Ingredients 1 1/2 tablespoons   lime juice 3 tablespoons   olive oil 1/4 teaspoon   cayenne pepper Salt 4  ears corn, husks removed 6 tablespoons   crumbled queso fresco (about 2 oz.) 1/4 cup   chopped fresh cilantro for garnish, optional Preparation 1. Preheat grill to medium-high. Whisk lime juice, 1 1/2 Tbsp. oil and cayenne in a small bowl. Season with salt. 2. Brush corn with remaining 1 1/2 Tbsp. oil and grill, turning a few times, until kernels give slightly when pressed and turn deeper yellow, about 12 minutes. 3. Remove corn from grill to a serving platter and brush with lime juice mixture. Crumble queso fresco on top and sprinkle with cilantro, if desired. Nutritional Information Calories per serving: 213 Fat per serving: 14g Saturated fat per serving: 3g Monounsa...

Pasta Indian Style Tasty pasta with an Indian touch Cooking Time:  10-15 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Pasta,boiled 200 grams • Green chillies 3-4 • Onion 1 medium • Garlic 20-25 cloves • Extra virgin olive oil 3 tablespoons • Tomato concasse 1/2 cup • Tomato ketchup 3 teaspoons • American corn kernels,boiled 1/2 cup • Pesto sauce 3 teaspoons • Mustard sauce 1 teaspoon • Cream 1 cup • Parmesan cheese,grated 1/4 cup • Salt to taste • Fresh basil leaves a few Method Roughly chop green chillies and onion and put in a chopper. Add garlic and chop finely. Heat extra virgin olive oil in a non stick pan, add green chilli-onion-garlic and sauté for 1-2 minutes. Add tomato concasse, tomato ketchup, mix and continue to sauté. Add American corn and pesto sauce and mix. Add pasta and mix well. Add mustard sauce, cream, Parmesan che...

Prep Time:  7 minutes Cook Time:  12 minutes Yield:  4 ears corn (serving size: 1 ear corn, 1 1/2 tbsp. cheese, 2 tsp. dressing)                  Ingredients 1 1/2 tablespoons   lime juice 3 tablespoons   olive oil 1/4 teaspoon   cayenne pepper Salt 4  ears corn, husks removed 6 tablespoons   crumbled queso fresco (about 2 oz.) 1/4 cup   chopped fresh cilantro for garnish, optional Preparation 1. Preheat grill to medium-high. Whisk lime juice, 1 1/2 Tbsp. oil and cayenne in a small bowl. Season with salt. 2. Brush corn with remaining 1 1/2 Tbsp. oil and grill, turning a few times, until kernels give slightly when pressed and turn deeper yellow, about 12 minutes. 3. Remove corn from grill to a serving platter and brush with lime juice mixture. Crumble queso fresco on top and sprinkle with cilantro, if desired.

                  Prep Time:  15 minutes Cook Time:  20 minutes Total Time:  2 hours Yield:  Serves: 4 (serving size: 1 1/4 cups) Ingredients 18  medium shrimp (about 12 oz.), peeled and deveined Salt and freshly ground black pepper 3 tablespoons   olive oil 1  medium onion, chopped 1  clove garlic, minced 1 teaspoon   chili powder 1/2 teaspoon   cumin 3 cups   fresh corn kernels (from about 4 medium ears) 3 cups   buttermilk Preparation 1. Place shrimp in a medium saucepan. Pour in enough cold water to cover by 1 inch and add a pinch of salt. Bring to a simmer over medium heat and cook, uncovered, until shrimp are pink and curled, about 7 minutes. Drain and pat dry with paper towels. Transfer to a bowl, cover and refrigerate until ready to serve soup. 2. Warm 2 Tbsp. oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until s...