Cook Without Book

                     Ingredients 1 pound   (about 20) sea scallops 2  small heads fennel, cored and thinly sliced 1  pint grape tomatoes, halved 1/2 cup   pitted kalamata olives, halved 1  garlic clove, thinly sliced 1/4 teaspoon   kosher salt 1/4 teaspoon   freshly ground pepper 1/4 cup   dry white wine 1 tablespoon   olive oil Preparation 1. Preheat oven to 375°. Fold 4 (16- x 12-inch) pieces of parchment paper or foil in half crosswise; unfold onto 2 baking sheets. 2. Arrange scallops, fennel, tomatoes, olives, and garlic evenly on one half of each parchment sheet, leaving a 2-inch border at edge. Season with salt and pepper; drizzle with wine and oil. 3. Fold top half of each parchment piece over ingredients. Crimp edges in tight folds to seal. Bake until packets puff up and scallops are cooked through (about 17-20 minutes, depending on size of scallops). Tran...

                              Ingredients Dressing: 1/3 cup   extra-virgin olive oil 2 1/2 tablespoons   red wine vinegar 1/3 cup   fresh flat-leaf parsley leaves 1 tablespoon   chopped shallot 1/4 teaspoon   kosher or regular salt 1/4 teaspoon   pepper Salad: 20  medium shrimp, peeled and deveined (about 1 pound) 2 cups   (1-inch) sliced asparagus (about 1 pound) 1  coarsely chopped yellow bell pepper 1/2  chopped seeded peeled cucumber 1/2  diced peeled avocado 4 cups   mixed salad greens Preparation 1. Fill a large pot half-full with water, and bring to a boil. 2. Meanwhile, combine the dressing ingredients in a blender and process until smooth, about 20-30 seconds. Set aside. 3. When water is boiling, add shrimp and asparagus pieces; cook 3-4 minutes or until shrimp is cooked through and asparagus is bright green. Drain ...

               Ingredients 1 tablespoon   olive oil 1 1/2 pounds   sea scallops, rinsed and patted dry 1/2 teaspoon   each salt and pepper 2 teaspoons   olive oil 2  garlic cloves, minced 2 cups   sliced shiitake  1 teaspoon   each dried oregano and dried thyme 2  (5-ounce) packages baby spinach 1/4 cup   dry vermouth Preparation Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season sea scallops with salt and pepper; add to pan. Sear for 1 minute per side or until golden brown. Remove scallops; set aside. Using same pan over medium heat, carefully add 2 teaspoons olive oil and minced garlic; cook for 1 minute. Add sliced shiitake mushrooms, and cook for 1-2 minutes or until mushrooms soften and release their juices. Add oregano and thyme, and cook 1 minute more or until fragrant. Add spinach and vermouth, and cook for 30 seconds or until spinach just begi...

Yield:  6 servings (serving size: 1 sandwich)                 Ingredients 6  (2-ounce) whole wheat submarine loaves 1 pound   ground round 1/4 cup   finely chopped onion 3 tablespoons   Italian-seasoned breadcrumbs 2 tablespoons   water 1/4 teaspoon   pepper 1  large egg white, lightly beaten 1 1/2 cups   low-fat, reduced-sodium pasta sauce 3/4 cup   (3 ounces) shredded part-skim mozzarella cheese Preparation Cut an oval piece out of top of each loaf. Reserve oval pieces for another use. Combine meat and next 5 ingredients. Shape into 36 (1-inch) balls. Cook meatballs in a large nonstick skillet over medium heat 8 to 10 minutes or until browned on all sides. Remove from heat, and pat dry. Preheat oven to 400°. Return meatballs to pan; add pasta sauce. Cook over medium-low heat 10 minutes or until thoroughly heated. Place loaves on a baking sheet; top each with 6 me...

Prep Time:  8 minutes Cook Time:  10 minutes Yield:  16 potato cakes (serving size: 1 potato cake)                  Ingredients 2  (1-pound, 4-ounce) packages refrigerated mashed potatoes (such as Simply Potatoes) 1 tablespoon   dried minced onion 1/2 teaspoon   pepper 1 cup   matzo meal Cooking spray Preparation Combine first 4 ingredients in a large bowl. Divide mixture into 16 portions, using about 1/3 cup in each portion. Pat each portion into a 4-inch diameter cake; place on wax paper. Heat a large nonstick skillet over medium-high heat. Coat both sides of each cake with cooking spray; place in batches in pan. Reduce heat to medium; cook 1 to 2 minutes on each side or until browned. Remove from pan, and place on wax paper. Cool completely. Nutritional Information Calories per serving: 80 Calories from fat: 9% Fat per serving: 0.8g Saturated fat per serving: 0.0g Monounsat...

                Ingredients 8 ounces   uncooked linguine 2 teaspoons   olive oil 1/2 cup   chopped onion 1  (2.5-ounce) package cooked bacon pieces (such as Hormel) 1 1/3 cups   grape tomatoes, halved 4  garlic cloves, minced 1 teaspoon   dried oregano 1 teaspoon   salt 1/4 teaspoon   pepper 1/4 cup   (1 ounce) preshredded fresh Parmesan cheese Preparation Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes. Add bacon bits; sauté 2 minutes. Add tomato, garlic, and oregano; sauté 30 seconds. Remove from heat. Add pasta, reserved pasta water, salt, and pepper. Stir well, and cook 1 minute or until thoroughly heated and liquid is absorbed. Remove from heat; cover and let stand 3 minutes. Sprinkle with cheese. Nutritional Information C...

                                      Ingredients 12 cups   cauliflower florets (about 2 heads) 1 1/2 tablespoons   olive oil 1 tablespoon   chopped fresh parsley 2 teaspoons   chopped fresh thyme 2 teaspoons   chopped fresh tarragon 3  garlic cloves, minced 1/4 cup   (1 ounce) grated fresh Parmesan cheese 2 tablespoons   fresh lemon juice 1/2 teaspoon   salt 1/4 teaspoon   pepper Preparation Preheat oven to 450°. Place cauliflower in a large roasting pan or jelly-roll pan. Drizzle with oil; toss well to coat. Bake at 450° for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl; toss well to combine.

                                 Prep Time:  6 minutes Cook Time:  2 minutes Yield:  Serves: 4 (serving size: 2 halves romaine, 2 tbsp. dressing) Ingredients 2 tablespoons   olive oil, plus more for grill grates 1/2 cup   plain low-fat yogurt 2 teaspoons   finely grated lemon zest 1 tablespoon   lemon juice Salt and pepper 4  romaine hearts, halved lengthwise Preparation 1. In a small bowl, stir together 2 Tbsp. oil, yogurt, lemon zest and lemon juice. Season lightly with salt and generously with pepper. 2. Preheat grill (or grill pan) to medium-high; lightly oil grates. Place lettuce on grill and cook, turning often, until charred in spots, about 2 minutes. Remove lettuce to serving platter. Drizzle with yogurt dressing and serve immediately. Nutritional Information Calories per serving: 190 Fat per serving: 7g Saturated fat p...

                        Ingredients 8 ounces   penne Salt and pepper 1 cup   diced grilled eggplant (from about 3 grilled lengthwise slices) 1 cup   diced grilled zucchini or other summer squash (from about 5 grilled lengthwise slices) 1/2 cup   diced grilled bell peppers (from about 3 grilled lengthwise slices) 4  stalks grilled asparagus, cut into 1-inch pieces (about 1 cup) 1/3 cup   pitted kalamata olives, halved 1 cup   grape tomatoes, halved or quartered if large 1/4 cup   thinly sliced fresh basil, plus more for serving 1 teaspoon   finely grated lemon zest 1 tablespoon lemon  2 tablespoons   olive oil Preparation 1. Cook penne in a large pot of boiling salted water until al dente, as package label directs. Reserve 1/2 cup pasta cooking water, then drain pasta and return to pot. 2. Combine grilled vegetables, olives, tomatoes, basil, lemon z...

Prep Time:  5 minutes Cook Time:  7 minutes Yield:  4 servings (serving size: 1 cup)                     Ingredients 2 teaspoons   dark sesame oil 3/4 cup   sliced shiitake mushrooms 1/2 cup   matchstick-cut carrots 1/2 cup   sliced green onions 2 teaspoons   bottled minced garlic 1/4 teaspoon   pepper 4 cups   chilled cooked brown rice 1  large egg, lightly beaten 2 tablespoons   low-sodium soy sauce 1 tablespoon   water 3 tablespoons   dry white wine 1/3 cup   frozen green peas Preparation Heat sesame oil in a large nonstick skillet over high heat. Add mushrooms and next 4 ingredients; stir-fry until tender. Add cooked rice; stir-fry 2 minutes. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and let cook 30 seconds; toss with rice, and stir-fry until egg is cooked. Stir in soy sauce and remainin...

Prep Time:  10 minutes Cook Time:  18 minutes Yield:  4 servings (serving size: 1 tostada)                  Ingredients Cooking spray 2 cups   sliced mushrooms 2  small zucchini, sliced 1  large red bell pepper, chopped 4  BASIC TOSTADAS Preparation Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, zucchini, and bell pepper to pan. Sauté 3 to 5 minutes or until vegetables are tender. Spoon about 3/4 cup vegetable mixture over black bean mixture on each tostada. Top with lettuce, salsa, and cheese. Nutritional Information Calories per serving: 215 Calories from fat: 12% Fat per serving: 2.8g Saturated fat per serving: 1.1g Monounsaturated fat per serving: 0.2g Polyunsaturated fat per serving: 0.7g Protein per serving: 13g Carbohydrates per serving: 38.7g Fiber per serving: 10.5g Cholesterol per serving: 5mg Iron per ...

Prep Time:  12 minutes Cook Time:  12 minutes Yield:  Serves: 4 (serving size: 2 cups)                Ingredients 8 ounces   penne Salt and pepper 1 cup   diced grilled eggplant (from about 3 grilled lengthwise slices) 1 cup   diced grilled zucchini or other summer squash (from about 5 grilled lengthwise slices) 1/2 cup   diced grilled bell peppers (from about 3 grilled lengthwise slices) 4  stalks grilled asparagus, cut into 1-inch pieces (about 1 cup) 1/3 cup   pitted kalamata olives, halved 1 cup   grape tomatoes, halved or quartered if large 1/4 cup   thinly sliced fresh basil, plus more for serving 1 teaspoon   finely grated lemon zest 1 tablespoon   lemon juice 2 tablespoons   olive oil Preparation 1. Cook penne in a large pot of boiling salted water until al dente, as package label directs. Reserve 1/2 cup pasta cooking water, then drain pasta...