Cook Without Book

Prep Time:  20 minutes Cook Time:  6 hours Yield:  Serves: 8 (serving size: 1 1/2 cups beef and vegetable mixture, 1/4 cup sauce)                 Ingredients 2 tablespoons   cornstarch 1/2 teaspoon   dried rosemary Salt and pepper 2 1/2 pounds   trimmed beef stew meat, cut into 1 1/2-inch cubes 3  large shallots, quartered lengthwise 1 pound   red potatoes (about 2 large), cut into 1-inch cubes 6  medium carrots, cut into 2-inch chunks 4  large ribs celery, cut into 2-inch lengths 8 ounces   shiitake mushrooms, trimmed and quartered 1  14.5-oz. can diced tomatoes, with juice 1 cup   low-sodium chicken broth 2 teaspoons   Worcestershire sauce 1/4 cup   chopped fresh flat-leaf parsley Preparation 1. In a slow cooker, combine cornstarch, rosemary and 1/4 tsp. each salt and pepper. Add beef and toss to coat. Stir in shallots, potatoes, carrots, cel...

Prep Time:  6 minutes Cook Time:  2 minutes Yield:  4 sandwiches (serving size: 1 sandwich (1 piece bread, 1/4 cup ricotta, 1 cup vegetables, 1 tbsp. vinaigrette))                Ingredients 3 tablespoons   olive oil, plus more for grill grates 4  1/2-inch-thick slices country bread 2  6-inch sprigs fresh rosemary 1  small clove garlic, sliced 1 tablespoon   balsamic vinegar 1 cup   part-skim ricotta 4 cups   mixed grilled vegetables such as eggplant, zucchini, peppers, tomatoes Preparation 1. Heat grill; lightly oil grates. Grill bread and rosemary, turning often, until rosemary is lightly charred and bread has grill marks, about 1 minute for rosemary and 2 minutes for bread. 2. Strip leaves from rosemary; set aside 2 tsp. Purée garlic, remaining rosemary, vinegar and oil in a blender until smooth. 3. Top bread slices with ricotta and vegetables. Spoon vinaigrette over ...

Yield:  serves 4 (serving size: 1 cup)                   Ingredients 3  small sweet potatoes (about 2 pounds) 1 1/2 tablespoons   garlic-flavored olive oil 1/2 teaspoon   dry mustard 2 teaspoons   minced fresh rosemary 1/2 teaspoon   salt Preparation Preheat oven to 450°. Peel sweet potatoes; cut each potato lengthwise into 8 wedges. In a large bowl, combine sweet potatoes and remaining ingredients; toss well to coat. Arrange potatoes in a single layer on a baking sheet. Bake potatoes at 450° for 30 minutes or until soft and lightly browned, turning wedges after the first 15 minutes. Serve immediately. Nutritional Information Calories per serving: 189 Calories from fat: 25% Fat per serving: 5g Saturated fat per serving: 0.7g Monounsaturated fat per serving: 3.7g Polyunsaturated fat per serving: 0.5g Protein per serving: 3g Carbohydrates per serving: 34g Fiber per serving: 4g C...

Grilled Rosemary Plum Tomatoes Yield:  serves 4 (serving size: 4 halves) Ingredients 1 tablespoon   minced shallots 1 1/2 teaspoons   olive oil 1 teaspoon   chopped fresh rosemary 1/2 teaspoon   grated lemon rind 1/2 teaspoon   freshly ground black pepper 1/4 teaspoon   salt 8  plum tomatoes, halved lengthwise Cooking spray Preparation Prepare grill. Combine first 6 ingredients (through salt) in a small bowl. Add tomatoes; toss to coat. Place tomatoes, cut side up, on grill rack coated with cooking spray. Cook 3 minutes or until thoroughly heated. Nutritional Information Calories per serving: 44 Calories from fat: 39% Fat per serving: 2g Saturated fat per serving: 0.3g Monounsaturated fat per serving: 1.3g Polyunsaturated fat per serving: 0.3g Protein per serving: 1g Carbohydrates per serving: 6g Fiber per serving: 2g Cholesterol per serving: 0.0mg Iron per serving: 1mg Sodium per serving: 158mg Calciu...

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...

               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. ...