Cook Without Book

             Ingredients 4 ounces   uncooked rice vermicelli 1 tablespoon   peanut oil 2 tablespoons   minced a  1 tablespoon   minced peeled fresh ginger 1/2 teaspoon   ground anise 1/4 teaspoon   ground cloves 1/4 teaspoon   ground nutmeg 6 cups   water 1/3 cup   lower-sodium soy sauce 4  sprigs cilantro; garnish 4  sprigs fresh basil or mint (garnish) 1  fresh hot red chile, halved lengthwise, seeded, and thinly sliced (garnish) 2  scallions, chopped (garnish) 2  limes, cut into wedges (garnish) 1 cup   mung bean sprouts (garnish) 1 pound   (4 cups) sliced vegetables, (such as bok choy, carrots, green beans) 6 ounces   cubed tofu Preparation 1. Soak vermicelli in boiling salted water until tender (5-10 minutes); drain and rinse. Place in cold water. 2. Heat oil in a deep skillet over medium-high heat. Add garlic and ginger; cook un...

                 Ingredients 1/3 cup   low-sodium soy sauce 1/4 cup   fresh lime juice 1 teaspoon   minced peeled fresh ginger 1/2 teaspoon   chopped fresh thyme 2  garlic cloves, chopped 4  (6-ounce) skinless salmon fillets (about 1 inch thick) Cooking spray 4  lime wedges Preparation Place first 4 ingredients in a blender; process until smooth. Pour into a large zip-top plastic bag. Add salmon, and seal and marinate in refrigerator 1 hour, turning bag occasionally. Preheat broiler. Remove salmon from bag, discarding marinade. Place salmon on a broiler pan coated with cooking spray; broil 8 minutes. Turn, and broil an additional 4 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges. Nutritional Information Calories per serving: 281 Calories from fat: 42% Fat per serving: 13.1g Saturated fat per serving: 3.1g Monounsaturated fat per serving: 5.7...

Yield:  Makes: 8 scones (serving size: 1 scone)                Ingredients 1/2 cup   quick-cooking oats 1 cup   whole-wheat flour 1 cup   all-purpose white flour 1/4 cup   dark brown sugar, firmly packed 1/4 teaspoon   salt 1/2 teaspoon   ground ginger 1/4 teaspoon   ground nutmeg 1 tablespoon   baking powder 3/4 cup   unsweetened, dried tart cherries 4 tablespoons   cold, unsalted butter, cut into small pieces 1 cup   buttermilk 2 tablespoons   sugar, for sprinkling, optional Fat-free Greek yogurt and sugar-free jam, for serving, optional Preparation 1. Preheat oven to 375°F. Place first 8 ingredients (through baking powder) in bowl of food processor. Pulse to combine. Add fruit and butter. Pulse again 15-20 times to form a sandy texture. Stir in buttermilk; pulse just enough to combine. 2. Drop 8 spoonfuls (about 1/2 cup each) onto parchment-lined ba...

                          Prep: 10 minutes; Cook: 15–20 minutes. Yield:  Makes 6 servings (serving size: 2 waffles, plus syrup) Ingredients 1 cup   all-purpose flour 1/2 cup   cornstarch 3/4 teaspoon   baking soda 1/2 teaspoon   salt 1 teaspoon   cinnamon 1/2 teaspoon   ground ginger Pinch ground cloves 1  large egg 1  large egg white 1 1/2 cups   low-fat buttermilk, well-shaken 3/4 cup   canned pumpkin 1/4 cup   dark brown sugar 2 tablespoons   canola oil 1/2 teaspoon   unsalted butter, melted 1/3 cup   chopped walnuts 2/3 cup   pure maple syrup Powdered sugar, for garnish Preparation 1. Preheat oven to 400°. Combine first 7 ingredients (through cloves) in a large bowl. Whisk together next 6 ingredients (through oil) in a medium bowl. Make a well in center of dry ingredients; add wet mixture. Stir just unti...

Yield:  Makes 8 servings (serving size: 1 slice)                Ingredients 1  recipe prepared Perfect Pie Dough 1 1/2 pounds   sweet potatoes, baked and mashed 2  large eggs 2  large egg whites 1/2 cup   plus 1 tablespoon maple syrup 1/2 teaspoon   ground ginger 1/4 teaspoon   grated whole nutmeg 1/4 teaspoon   salt 2 tablespoons   turbinado or raw sugar 1/2 cup   pumpkin seeds Preparation 1. Preheat oven to 375°. Working with prepared dough, press down edges with floured fork tines, leaving 1-inch between crimping. Freeze 10 minutes or until firm. 2. Line bottom of dough with foil; top with pie weights. Bake in middle of oven 20 minutes or until set. Remove weights and foil, and return to oven. Bake 8-10 minutes more. Transfer to a wire rack; let cool. 3. Whisk together mashed sweet potato with whole eggs, 1 egg white, 1/2 cup maple syrup, ginger, nutmeg, and sal...

Yield:  serves 6                    Ingredients 3 cups   water 3 cups   peeled, diced sweet potato 1/4 cup   julienne-cut peeled fresh ginger 2 tablespoons   sugar 3/4 teaspoon   salt Preparation Bring water to a boil in a large saucepan. Add remaining ingredients. Cover, reduce heat, and simmer 30 minutes. Place half of sweet potato mixture in a blender; process until smooth. Return pureed mixture to saucepan; cook over medium heat until thoroughly heated. Nutritional Information Calories per serving: 89 Fat per serving: 0.0g Saturated fat per serving: 0.0g Monounsaturated fat per serving: 0.0g Polyunsaturated fat per serving: 0.0g Protein per serving: 1g Carbohydrates per serving: 21g Fiber per serving: 2g Cholesterol per serving: 0.0mg Iron per serving: 0.0mg Sodium per serving: 306mg Calcium per serving: 18mg

Prep Time:  15 minutes Total Time:  25 minutes Yield:  6 servings                     Ingredients Cooking spray 2  large eggs 1/4 cup   honey, divided 1/4 cup   1% low-fat milk 1  slice whole wheat bread, crusts removed 2 cups   mashed baked peeled sweet potato 1 teaspoon   vanilla extract 1/2 teaspoon   ground cinnamon 1/4 teaspoon   ground allspice 2 tablespoons   chopped pecans 2 tablespoons   chopped crystallized ginger 1/4 cup   plain low-fat Greek-style yogurt Preparation 1. Preheat oven to 350°. Coat a 11/2-quart baking dish with cooking spray. 2. Combine eggs, 3 tablespoons honey, milk, and bread in a large bowl. Beat with a mixer at x speed until smooth. Add sweet potato, vanilla, cinnamon, and allspice; beat until smooth. Pour into prepared baking dish. Scatter pecans and ginger over top. Bake at 350° for 25 minutes until puddi...

Yield:  serves 5 (serving size: 1 1/4 cups)                   Ingredients 2 teaspoons   canola oil 1/2 cup   chopped shallots 3 cups   (1/2-inch) cubed peeled sweet potato 1 1/2 cups   (1/4-inch) sliced peeled carrots 1 tablespoon   grated ginger 2 teaspoons   curry powder 3 cups   fat-free, less-sodium chicken broth 1/2 teaspoon   salt Preparation Heat oil in a large saucepan over medium-high heat. Add shallots; saute 3 minutes or until tender. Add potato, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt. Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup. Nutritional Information Calories per serving: 144 Calories from fat: 14% Fat per serving: 2.3g Saturated fat per serving: 0.2g Monounsaturated fat per serving:...

Dahi Tadka Tasty tempered yogurt Cooking Time:  10-15 minutes Servings:  4   Preparation Time:  5-10 minutes   Category:  Veg Ingredients   • Yogurt 2 1/2 cups • Oil 1 tablespoon • Cumin seeds 1/2 teaspoon • Green chillies 2 • Fresh coriander leaves 2 tablespoons • Ginger paste 1 teaspoon • Turmeric powder 1/4 teaspoon • Red chilli powder 1/4 teaspoon • Coriander powder 1/2 teaspoon • Curry leaves 5-6 • Salt to taste Method Heat oil in a non-stick pan and add cumin seeds. Slit green chillies and finely chop coriander leaves. Add ginger paste to the pan and sauté for a while. Add green chillies, reduce heat and add turmeric powder, red chilli powder, coriander powder and mix well. Add curry leaves, coriander leaves, salt and yogurt and switch off heat immediately. Mix well and serve immediately.

                     Ingredients 1  pink grapefruit 3  oranges Fresh ginger 1 tablespoon   honey Garnish: fresh mint Preparation Peel and segment grapefruit and 2 oranges with a sharp knife. Juice remaining orange. Grate 2 teaspoons ginger, and whisk together in a small bowl with honey and the orange juice. Place citrus segments in a serving bowl, and drizzle with the honey mixture. Refrigerate 1 hour, and serve as is or over low-fat vanilla ice cream for a light dessert. Garnish with fresh mint, if desired.

                  Prep Time:  15 minutes Cook Time:  10 minutes Total Time:  20 minutes Yield:  Serves: 4 (serving size: 1 1/2 cups melon balls, 1 tbsp. syrup) Ingredients 1/4  medium seedless watermelon 1/2  large ripe cantaloupe 1/2  large ripe honeydew 1 tablespoon   thinly sliced mint leaves, plus more for garnish 1 teaspoon   grated lime zest 1/4 cup   sugar 1  1-inch piece fresh ginger, thinly sliced 1/4 cup   lime juice (from about 3 small limes) Preparation 1. Using a melon baller, scoop 1-inch balls from melons and combine in a bowl. Fold in mint and zest. Refrigerate. 2. Bring sugar, 1/3 cup water and ginger to a boil in a pan over medium-high heat, stirring until sugar dissolves. Boil until reduced by half and syrupy, about 6 minutes. Remove from heat; stir in juice. Pour into a container and refrigerate until chilled. 3....