Cook Without Book

Yield:  4 servings (serving size: 1 1/2  cups)               Ingredients 1  (5-ounce) package gourmet salad greens (about 6 cups) 1  red pear, thinly sliced 1/4 cup   (1 ounce) crumbled blue cheese 3 tablespoons   fat-free raspberry vinaigrette (such as Maple Grove Farms) 2 tablespoons   finely chopped walnuts Preparation Combine first 3 ingredients in a large bowl. Add dressing, and toss gently. Spoon onto plates, and sprinkle evenly with walnuts. Nutritional Information Calories per serving: 98 Calories from fat: 47% Fat per serving: 5.1g Saturated fat per serving: 1.8g Monounsaturated fat per serving: 1g Polyunsaturated fat per serving: 1.9g Protein per serving: 3.1g Carbohydrates per serving: 11g Fiber per serving: 2g Cholesterol per serving: 6mg Iron per serving: 0.7mg Sodium per serving: 140mg Calcium per serving: 72mg

Prep Time:  5 minutes Cook Time:  12 minutes Yield:  4 servings (serving size: 2 cups greens, 3 ounces chicken, and 1/4 cup chutney)                     Ingredients 4  (4-ounce) skinless, boneless chicken breast halves 2 teaspoons   blackened steak seasoning (such as Paul Prudhomme's) Cooking spray 1  (10-ounce) package romaine salad greens 1 cup   sliced salad cucumber (about 1 small) 1 cup   chopped yellow bell pepper (about 1 small) 1/3 cup   reduced-fat olive oil vinaigrette 1 cup   TOMATO CHUTNEY Preparation Sprinkle chicken with blackened steak seasoning. Heat a large nonstick skillet over medium-high heat. Coat chicken with cooking spray; add to pan. Cook 6 minutes on each side or until done. Combine salad greens and next 3 ingredients; toss well. Spoon greens mixture onto each of 4 plates. Slice chicken diagonally into thin strips. Arrange chicken over s...

              Prep Time:  15 minutes Total Time:  1 hour, 15 minutes Yield:  Makes 6 servings (serving size: 1 1/2 cups fruit, 1 1/2 tbsp dressing) Ingredients 1  orange, zested and juiced 1/4 cup   thinly sliced mint leaves 3 tablespoons   canola or grapeseed oil 2 teaspoons   poppy seeds 2 teaspoons   rice-wine vinegar 1/4 teaspoon   sea salt 1  small pineapple, cut up 1  mango, sliced 2  apricots, peaches, or plums 4 cups   assorted cherries, strawberries, blackberries, and blueberries 1/4 cup   pomegranate seeds Preparation 1. In large bowl, combine 1/4 cup orange juice, zest, mint, oil, poppy seeds, vinegar, and salt. Add fruit and toss to combine. 2. Cover with plastic wrap and refrigerate at least 1 hour. Serve very cold. Nutritional Information Calories per serving: 243 Fat per serving: 8.3g Saturated fat per serving: 0.7g Monounsatura...

                    Prep Time:  10 minutes Cook Time:  15 minutes Yield:  Makes 4 servings (serving size: 1 1/4 cups) Ingredients 2 tablespoons   honey or agave nectar 3/4 teaspoon   dried lavender 1/8 teaspoon   freshly ground black pepper Pinch salt 1 tablespoon   fresh lime juice 1  peach, sliced into 1/2-inch-thick wedges 1  nectarine, sliced into 1/2-inch-thick wedges 1  large plum, sliced into 1/2-inch-thick wedges 1 cup   raspberries 1 cup   blackberries 3/4 cup   blueberries 1 tablespoon   small whole mint leaves Preparation 1. Combine honey, 1/3 cup water, lavender, pepper, and salt in a small saucepan. Bring to a simmer over medium heat, stirring until honey has dissolved. Remove from heat, and cover; let steep 10–15 minutes or until room temperature. Strain into a serving bowl; discard lavender and stir in lime juice. 2. Ad...

                                                       Ingredients 2  large tomatoes 1/2 cup   packaged garlic croutons 1/4 cup   (1 ounce) crumbled goat cheese 1/4 cup   sliced pitted kalamata olives 2 tablespoons   reduced-fat vinaigrette or Italian salad dressing 2 tablespoons   chopped fresh thyme or basil Preparation 1. Preheat broiler. 2. Cut tomatoes in half crosswise. Use your finger to push out and discard seeds; use a paring knife to cut out the pulp, leaving 2 shells. Chop pulp, and transfer to a medium bowl. Place hollowed tomatoes, cut sides down, on a paper towel; drain 5 minutes. Add croutons, goat cheese, olives, dressing, and thyme or basil to pulp; mix well. Mound mixture into hollowed tomatoes. 3. Place tomatoes on a baking sheet or broiler pan. Broil 4-5 inches from heat until...

Greens with Ginger-Cilantro Dressing Serves 4 to 6 5 ounces (6 cups) mixed salad greens 1/3 cup fresh basil, large leaves torn 1 teaspoon rice vinegar 2 teaspoons extra-virgin olive oil Freshly ground black pepper Juice of 1 lemon 1/2 teaspoon finely grated fresh ginger 1/2 teaspoon honey 2 tablespoons finely chopped fresh cilantro Salt Toss greens and basil in a large bowl. Whisk together vinegar, oil, black pepper, lemon juice, ginger, honey, cilantro, and 1/2 teaspoon salt in a small bowl. Evenly drizzle dressing over salad. Toss to coat, and serve immediately. 

Chickpeas Salad with Tamarind Dressing and Fresh Cilantro Serves 4 15 ounces chickpeas, rinsed and drained 1 medium red onion, finely chopped 2 tablespoons tamarind paste salt to taste 4 tablespoons finely chopped cilantro 1/2 teaspoon cayenne pepper Mix all the ingredients in a large (non-reactive) mixing bowl and serve cold as a salad or a side dish.

Fresh Fruit Salad with Mint Dressing Serves 4 2 cups mixed seasonal fruits Juice of 1 lemon Salt to taste 1 tablespoon sugar 1 teaspoon cayenne pepper 3 tablespoons finely chopped fresh mint Mix all the ingredients until well combined. Keep refrigerated and serve chilled when required.

Chicken sandwich with mixed salad Serves 4 2 Deli bought grilled chicken breasts 2 medium tomatoes 1 cup mixed greens pinch of salt freshly ground black pepper 8 slices of whole wheat or multi-grain bread Request the elder you are cooking with to thinly cut the chicken breasts diagonally. Also ask them to cut each tomato into preferably 8 thin slices (4 for each sandwich). With clean hands lay 4 bread slices on a serving plate. Divide the greens equally in 4 parts and arrange them evenly over the breads. Lay 4 tomato slices over the salad on each bread slice. Sprinkle it with salt and pepper. Evenly layer the chicken breats over it. Cover it with other 4 slices. Enjoy.

Olives, Tomato es, cucumber Salad with Lime Dressing Serves 4 1 medium tomato, cut into slices 10 mixed cherry tomatoes, cut into halves 1 English cucumber, thinly sliced, diagonally Salt to taste Freshly ground black pepper Juice of 1 lime 1 small red onion, thinly sliced 1 tablespoon extra virgin olive oil 2 tablespoons feta cheese, crumbled 1 tablespoons finely chopped fresh cilantro 10 mixed olives Sprigs of any fresh salad leaves Lightly toss all the ingredients until well coated.

http://cookingwidfun.blogspot.in/ Ingredients 100 gms   french beans 100 gms   carrot 100 gms   green peas 225 gms   potatoes 1  small can (450 grams) pineapple slices 2  apples 100 gms   fresh cream 1 cup   mayonnaise 1  boiled beetroot 1  head  lettuce salt  to taste sugar  to taste freshly ground black pepper (kalimirch) powder  to taste Method Cut the vegetables into small pieces and boil. Chop the pineapples and apples. Mix the fruits and vegetables, and add salt and pepper. Mix the mayonnaise and cream. Mix this mayonnaise thoroughly with vegetables. Add salt, pepper and sugar. Line a salad bowl with salad leaves. Pile the salad in the  center . Decorates with slices of beetroot. Serve cold.