Cook Without Book

Yield:  6 servings (serving size: 3/4 cup chicken mixture and 1/2 cup rice)                    Ingredients 1 pound   skinless, boneless chicken breasts, cut into strips 1/4 cup   orange juice 1 tablespoon   plus 1 teaspoon cornstarch, divided 1 teaspoon   vegetable oil 1/4 cup   chopped cashews 1  (8-ounce) can sliced water chestnuts, drained 1 cup   chopped green bell pepper (about 1 large) 1/2 cup   chopped green onions (about 2) 1 tablespoon   minced fresh ginger 1 cup   fat-free, less-sodium chicken broth 2 tablespoons   low-sodium soy sauce 1  (11-ounce) can mandarin oranges in light syrup, drained 3 cups   hot cooked brown rice Preparation Combine chicken strips, orange juice, and 1 teaspoon cornstarch in a medium bowl; cover and chill 1 hour. Heat oil in a nonstick skillet over medium heat. Add cashews; cook, stirring constantly, 30...

Prep Time:  10 minutes Cook Time:  14 minutes Total Time:  5 minutes Yield:  4 servings (serving size: 1 veal chop and 3/4 cup rice mixture)                    Ingredients 1 cup   water 1/2 teaspoon   salt 1/4 teaspoon   coarsely ground black pepper 1/4 teaspoon   paprika 4  (6-ounce) veal loin chops, trimmed (1 inch thick) Cooking spray 1 cup   uncooked instant rice 1/2 teaspoon   ground turmeric 1/4 teaspoon   salt 1  (14-ounce) can quartered artichoke hearts, drained and coarsely chopped 1/2 cup   chopped green onions 1/4 cup   (1 ounce) crumbled blue cheese 1 tablespoon   yogurt-based spread (such as Brummel & Brown) Preparation Preheat broiler. Bring water to a boil in a medium saucepan. Combine 1/2 teaspoon salt, pepper, and paprika in a small bowl. Sprinkle both sides of chops with seasoning mixture. Place chops o...

Yield:   5 servings                          Ingredients 1 cup   diced onion 1 teaspoon   grated peeled fresh ginger 1 teaspoon   ground coriander 1 teaspoon   ground cumin 1/2 teaspoon   ground turmeric 2  garlic cloves, minced 2  bay leaves 3 cups   water 1 1/2 cups   dried small red lentils 3/4 teaspoon   salt 2 tablespoons   butter or stick margarine 3/4 cup   chopped green onions 1 tablespoon   seeded minced jalapeño pepper 3 tablespoons   fresh lime juice 2 tablespoons   minced fresh cilantro 1 teaspoon   garam masala 2 1/2 cups   hot cooked brown basmati or brown rice 5 tablespoons   low-fat plain yogurt Preparation Heat the vegetable oil in a large saucepan over medium-high heat. Add diced onion, and sauté 6 minutes or until onion begins to brown. Add the ginger and next 5 ingredients (ginge...

Salsa verde brings the flavors of the southwest to this chili recipe. You'll find the salsa and masa harina—used to thicken the chili—in the Latin foods section of the supermarket. Mexican beer is a natural to use in and drink with this chili. Green onions, queso fresco, and sour cream are good condiment choices. Yield:  7 servings (serving size: about 1 1/3 cups) Ingredients Cooking spray 1/4 teaspoon   salt 1/2 pound   chili-style ground sirloin 1 cup   chopped onion 1 cup   chopped green onions 1/3 cup   chopped green bell pepper 1/2 pound   Cajun smoked sausage, chopped (such as Conecuh) 1 tablespoon   minced fresh garlic 1  (12-ounce) bottle beer 2 teaspoons   chili powder 1/2 teaspoon   ground chipotle chile pepper 1/4 teaspoon   ground cumin 1/4 teaspoon   ground coriander 1  (28-ounce) can whole tomatoes, undrained and chopped 1  (15-ounce) can dark red kidney beans, rinse...

Barbecued Pork INGREDIENTS 1/4 cup soy sauce 2 tablespoons dry red wine 1 tablespoon brown sugar 1 tablespoon honey 2 teaspoons red food coloring (optional) 1 green onion, cut in half 1 clove garlic, minced 1/2 teaspoon ground cinnamon 2 whole pork tenderloins (about 12 ounces each), trimmed Hot cooked rice (optional) PREPARATION: Combine soy sauce, wine, sugar, honey, food coloring, green onion, garlic and cinnamon in large bowl. Add pork; turn to coat completely. Cover and refrigerate 1 hour or overnight, turning pork occasionally. Preheat oven to 350°F. Drain meat, reserving marinade. Place pork on wire rack over baking pan. Bake 45 minutes or until thermometer inserted into center of pork registers 160°F, turning and basting frequently with reserved marinade during first 30 minutes of cooking. Remove pork from oven; cool. Cut into diagonal slices. Serve with rice, if desired.

                Cabbage Wedges with Tangy Hot Dressing                                    INGREDIENTS: 1 slice bacon, cut crosswise into 1/4-inch strips 2 teaspoons cornstarch 2/3 cup unsweetened apple juice 1/4 cup cider or red wine vinegar 1 tablespoon brown sugar 1/2 teaspoon caraway seeds 1 green onion, thinly sliced 1/2 head red or green cabbage (about 1 pound), cut into 4 wedges PREPARATION: Cook bacon in large skillet over medium heat until crisp. Remove bacon with slotted spoon to paper towel; set aside. Meanwhile, dissolve cornstarch in apple juice in small bowl. Stir in vinegar, brown sugar and caraway seeds; set aside. Add onion to hot drippings in skillet. Cook and stir until onion is soft but not brown. Place cabbage wedges, flat side down, in skillet. Add cornstarch mixture to skillet. Cook over medium heat 4 mi...