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:  4 minutes Cook Time:  17 minutes Yield:  2 servings (serving size: 1 steak and 1/4 cup sauce)                    Ingredients 2  (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick) 1 teaspoon   freshly ground black pepper 1/8 teaspoon   salt Cooking spray 4  shallots, peeled and sliced 1 cup   fat-free, low-sodium beef broth 2 teaspoons   Dijon mustard Fresh thyme (optional) Preparation Preheat broiler. Sprinkle steaks with pepper and salt. Place steaks on a broiler pan coated with cooking spray; broil 5 minutes on each side or to desired degree of doneness. Heat a nonstick skillet over medium-high heat. Coat shallots with cooking spray, and add to pan; sauté 2 minutes. Add broth; bring to a boil. Cook, stirring frequently, 5 minutes. Stir in mustard. Spoon sauce over steaks. Garnish with thyme, if desired. Nutritional Information Calories...

Yield:  Serves 4 (serving size: 3 ounces pork and 2 tablespoons madeira-apple sauce)                 Ingredients 1 pound   pork tenderloin, trimmed 1 teaspoon   olive oil, divided 3/4 teaspoon   dried thyme 1/2 teaspoon   salt 1/2 teaspoon   cracked black pepper 1 1/2 cups   sliced peeled Granny Smith apple (about 1/2 pound) 1/2 cup   Madeira wine or dry sherry 1/4 cup   fat-free, less-sodium chicken broth 1/4 cup   minced shallots 2 teaspoons   whole-grain Dijon mustard Preparation Preheat oven to 425°. Rub pork with 1/2 teaspoon oil, thyme, salt, and pepper. Heat the remaining 1/2 teaspoon oil in a large, heavy ovenproof skillet over high heat. Add pork; cook 5 minutes, browning on all sides. Add apple to skillet. Insert meat thermometer into thickest portion of pork; bake at 425° for 17 minutes or until thermometer registers 160° (slightly pink). Remove pork from ...

Yield:  Makes about 15 servings (serving size: about 2/3 cup) Ingredients 1 tablespoon   olive oil, divided 1 cup   thinly sliced celery, about 4 celery stalks 1 1/2 cups   chopped onion, about 1 medium onion 4 cups   chopped Fuji apples, about 3 apples 3 tablespoons   finely chopped flat-leaf parsley 1 tablespoon   finely chopped fresh sage 1 tablespoon   finely chopped fresh thyme 2 teaspoons   finely chopped fresh rosemary 10 cup   (1-inch) cubes from assorted whole-grain bread, toasted until dry 2 cups   coarsely chopped cooked shelled chestnuts 2 cups   cooked crumbled lean sweet Italian chicken sausage (optional) 1 teaspoon   salt 1 teaspoon   freshly ground black pepper 1  large egg, lightly beaten 3 1/4 cups   fat-free, low-sodium chicken broth, heated 4 tablespoons   unsalted butter Preparation 1. Preheat the oven to 350º. Coat a 9- x 13-inch baking dish with 2 teas...

Yield:  4 servings (serving size: 1 hen half plus 3 tablespoons sauce)               Ingredients Hens: 2  (1 1/2-pound) Cornish hens 1 teaspoon   Spanish smoked paprika (available at specialty-food shops) 1/2 teaspoon   salt 1/2 teaspoon   ground coriander 1/4 teaspoon   freshly ground black pepper 1/2 teaspoon   chopped fresh thyme, divided Cooking spray 2  fresh thyme sprigs Sauce: 1 teaspoon   olive oil 1/2 cup   minced red onion 1/2 cup   fat-free, less-sodium chicken broth 1/4 cup   port or other sweet red wine 1/4 teaspoon   cornstarch 1/3 cup   dried cherries Additional thyme sprigs (optional) Preparation 1. Preheat oven to 400°. 2. Remove giblets and necks from hens. Rinse with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Combine paprika, next 3 ingredients (through pepper), and 1/4 teaspoon chopped thyme;...

Yield:  Makes 4 servings (serving size: 1/2 cup)                   Ingredients 1 pound   sweet cherries, pitted (about 3 cups), preferably Bing 2 tablespoons   light brown sugar 2 teaspoons   balsamic vinegar 1/4 teaspoon   minced fresh thyme 4 ounces   goat cheese Preparation 1. Cook cherries and sugar over medium-high heat in a skillet, stirring occasionally, about 4 minutes. Sprinkle in vinegar and thyme; cook 1 minute. Slice goat cheese into 4 rounds; top with warm compote, or refrigerate compote, covered, up to 3 days. Nutritional Information Calories per serving: 168 Fat per serving: 6g Saturated fat per serving: 4g Monounsaturated fat per serving: 1g Polyunsaturated fat per serving: 0.0g Protein per serving: 6g Carbohydrates per serving: 24g Fiber per serving: 2g Cholesterol per serving: 13mg Iron per serving: 1mg Sodium per serving: 108mg Calcium per serving: 60mg

Yield:  8 servings                    Ingredients 2 1/2 cups   water 1 cup   dried lentils 2  bay leaves 1 teaspoon   olive oil 1 cup   finely chopped onion 1/2 cup   finely chopped carrot 1 cup   (4 ounces) shredded smoked cheddar cheese 1/2 cup   dry breadcrumbs 2 teaspoons   chopped fresh thyme 1 1/4 teaspoons   salt 3/4 teaspoon   garlic powder 3/4 teaspoon   paprika 1/2 teaspoon   freshly ground black pepper 1/4 teaspoon   ground red pepper 3  large egg whites, lightly beaten Cooking spray 8 teaspoons   stone-ground mustard 8  (2-ounce) whole wheat sandwich buns, toasted 8  (1/4-inch-thick) slices tomato 2 cups   trimmed arugula Preparation Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaves. Place lenti...

Prep Time:  20 minutes Cook Time:  10 minutes Ingredients 8 ounces   uncooked whole-wheat linguine 2 tablespoons   extra-virgin olive oil 1  medium red onion, cut into thin rings 1/4 teaspoon   saffron threads, crumbled 1  garlic clove, minced 1 cup   (1 1/2- x 1/4-inch) strips jarred roasted red bell peppers 2 teaspoons   capers, drained 1 teaspoon   red wine vinegar 1/2 teaspoon   fresh or 1/4 teaspoon dried thyme leaves 1/4 teaspoon   kosher salt 1/8 teaspoon   freshly ground black pepper 20  large curls Parmesan cheese removed with a vegetable peeler (2 ounces) Preparation 1. Cook pasta according to package directions. Reserve 1/2 cup cooking liquid; drain. 2. Heat the olive oil in a large nonstick skillet over medium heat. Add onion and saffron; cook until onions are softened (about 5 minutes), stirring frequently. Add garlic; cook until fragrant (about 30 seconds), stirring const...

Salmon with Roasted Cherry Tomatoes Yield:  2 servings (serving size: 1 fillet and 1/2 cup tomato mixture) Ingredients 2 cups   cherry tomatoes 1 1/2 teaspoons   chopped fresh thyme 1 teaspoon   olive oil 1/4 teaspoon   salt 1/4 teaspoon   black pepper 2  garlic cloves, minced Cooking spray 2  (6-ounce) salmon fillets (about 1 inch thick) 2 tablespoons   fresh lemon juice Preparation Preheat oven to 400°. Combine first 6 ingredients in a jelly roll pan coated with cooking spray; toss to coat tomatoes. Bake at 400° for 15 minutes. Add fish to pan. Bake an additional 10 minutes or until fish flakes easily when tested with a fork. Serve the tomato mixture over fish. Drizzle with lemon juice. Nutritional Information Calories per serving: 265 Calories from fat: 43% Fat per serving: 12.6g Saturated fat per serving: 2.7g Monounsaturated fat per serving: 6g Polyunsaturated fat per serving: 2.8g Protein per ser...

Layered Vegetables ala Lasagne Extremely healthy extremely tasty, each vegetable adds its own flavour. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  20-25 minutes   Category:  Veg Ingredients • Potatoes,peeled 3-4 medium • Button mushrooms,sliced 15-20 • Green capsicums,roasted 3 • Red pumpkin (bhopla/kaddu) peeled and thinly sliced 300 grams • Fresh spinach leaves (palak) stems trimmed 15-20 • Red capsicums,roasted 2 • Olive oil 6 tablespoons • Onions,sliced 4 medium • Sea salt to taste • Crushed black peppercorns to taste • Cornflour/ corn starch 3 tablespoons • Garlic,chopped 1 tablespoon • Rosemary 1 sprig • Fresh thyme 1 sprig Method Preheat oven to 180° C. Brush the spring form tin with little oil. Thinly slice potatoes vertically. Heat 2 tbsps olive oil in a non stick wok. Add onions and saute. Arrange the potato slices at the base of the spring for...