Cook Without Book

                        Ingredients 1/3 cup   lime juice 2 tablespoons   fish sauce 2 tablespoons   sugar 1/4 cup   chopped fresh mint, divided 1 pound   flank steak, trimmed 1/2 cup   shredded carrot 1 cup   thinly sliced red onion 1  small cucumber, peeled, halved lengthwise and thinly sliced 1  cup red bell pepper, cut into strips 1/2  minced jalapeño pepper 1/4 cup   coarsely chopped unsalted, dry-roasted peanuts 4 cups   trimmed watercress or arugula Preparation 1. Combine the lime juice, fish sauce, sugar, and half the chopped fresh mint in a small bowl. Spoon 2 tablespoons of the dressing onto the flank steak; turn the steak over to coat both sides. 2. Broil steak 7 minutes per side, depending on thickness, until it achieves desired doneness. Let the steak stand 5 minutes; cut on a diagonal into very thin slices. 3. While steak cooks,...

                Ingredients 3 cups   cooked brown rice 2 tablespoons   lemon juice 1 pound   peeled, deveined shrimp 1 tablespoon   oil 1  seeded, sliced Thai red chile pepper 1/4 cup   chopped lemongrass 1 tablespoons   chopped ginger 1/2 cup   sliced red onion 3 tablespoons   sugar 1 1/2 tablespoons   fish sauce 1 cup   coconut water Preparation Combine 3 cups cooked brown rice with 2 tablespoons lemon juice. Cook 1 pound peeled, deveined shrimp in 2 batches in a nonstick skillet over medium heat using 1/2 tablespoon oil for each batch, until shrimp are pink, 3-4 minutes. Transfer to a plate. Add 1 seeded, sliced Thai red chile pepper, 1/4 cup chopped lemongrass, 1 tablespoon chopped ginger, 1/2 cup sliced red onion, and 3 tablespoons sugar to pan and cook, 1 minute. Add 1 1/2 tablespoons fish sauce and 1 cup coconut water; cook 2 minutes. Add shrimp to pan; cook 2 min...

                 Ingredients 1 1/2 cups   flour   1 teaspoon   baking powder   1/2 teaspoon   salt 1  stick (4 oz.) unsalted butter   1 cup   sugar   3  eggs   1 teaspoon   vanilla extract   3/4 cup   milk   1  stick ( 1/4 lb.) unsalted butter   1/2 cup   shortening 3 cups   confectioners' sugar   1/2 teaspoon   vanilla extract   dash of salt assorted food coloring assorted tubes icing in various colors assorted candy, such as licorice string, mini and regular M&M's, mini marshmallows, jellybeans and gummy candies Preparation Make cupcakes: Preheat oven to 350°F. Line a 12-cup muffin tin (or mini-cupcake tin) with cupcake liners. In a medium bowl, whisk together flour, baking powder and salt; set aside. Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs and vanilla...

                        Ingredients Tropical Granita: 1  vanilla bean, split lengthwise 2 tablespoons   granulated sugar 1/2 cup   pineapple juice, divided 1/2 cup   orange juice 2 tablespoons   passion fruit juice French Meringue: 3  egg whites 6 tablespoons   granulated sugar 5 tablespoons   sifted powdered sugar, divided Sauce: 2 tablespoons   passion fruit juice 2  cubed, peeled ripe mangoes 1 tablespoon   sugar (optional) 1  thinly sliced, peeled mango Preparation 1. Granita: Scrape vanilla bean seeds into bowl. Add sugar; mash with fork. 2. In a small saucepan, warm 1/4 cup pineapple juice and sugar mixture until sugar is melted. Cool. 3. Combine mixture with remaining juices; freeze overnight in shallow pan. Remove from freezer 5–10 minutes before serving. Rake with fork to serve. 4. Meringues: In a medium bowl, whip egg whites, ...

                 Ingredients 1  package dry yeast (2 1/4 teaspoons) 1 teaspoon   sugar 1/2 cup   warm water (100° to 110°) 1 1/2 cups   plain low-fat yogurt 6 tablespoons   honey 1/4 cup   butter, melted and cooled 2 1/2 cups   whole-wheat flour 3/4 cup   chopped walnuts 1/2 cup   plus 2 teaspoons pumpkin seeds, divided 1/2 cup   plus 2 teaspoons sesame seeds, divided 1 tablespoon   salt 2 1/4 cups   all-purpose flour, divided Cooking spray 1  large egg white, lightly beaten Preparation Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in yogurt, honey, and butter. Add whole-wheat flour, walnuts, 1/2 cup pumpkin seeds, 1/2 cup sesame seeds, and salt to yogurt mixture; stir well. Add 1 1/2 cups all-purpose flour, stirring to form a soft dough. Turn dough out onto a floured surface; knead until smooth and elastic. Add enough...

                      Ingredients Crust: 1 cup   graham cracker crumbs (about 7 cookie sheets) 2 tablespoons   granulated sugar 2 tablespoons   butter, melted Cooking spray Filling: 2  (8-ounce) blocks Neufchâtel cheese 2  (8-ounce) blocks fat-free cream cheese 1 cup   granulated sugar 3 tablespoons   all-purpose flour 2 teaspoons   vanilla extract 1 1/2 teaspoons   pumpkin-pie spice 1/4 teaspoon   salt 1/4 teaspoon   ground coriander 1/4 teaspoon   ground cardamom 4  large eggs 1  (15-ounce) can pumpkin Topping: 2 tablespoons   brown sugar 1 tablespoon   butter 1/3 cup   chopped hazelnuts Preparation 1. Preheat oven to 325°. 2. To prepare crust, combine first 3 ingredients in a medium bowl, and toss with a fork. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray. Set aside. 3. To pr...

                Nutritional Information Calories per serving: 153 Fat per serving: 8g Saturated fat per serving: 3g Monounsaturated fat per serving: 3g Polyunsaturated fat per serving: 1g Protein per serving: 3g Carbohydrates per serving: 20g Fiber per serving: 2g Cholesterol per serving: 39mg Iron per serving: 1mg Sodium per serving: 92mg Calcium per serving: 22mg Ingredients 1 cup   black beans, rinsed and drained 2 tablespoons   light olive oil 1/2 cup   thawed and squeezed dry frozen spinach 1/4 cup   applesauce 2  eggs 1  egg yolk 3/4 cup   sugar 3 tablespoons   unsweetened cocoa 1 1/2 tablespoons   instant espresso powder 3 ounces   chopped bittersweet chocolate 2 tablespoons   unsalted butter 2 teaspoons   pure vanilla extract 1/2 teaspoon   salt 1/2 cup   flour 1/3 cup   mini chocolate chips 1/3 cup   chopped pecans Prepar...

                Ingredients Cooking spray 1 cup   applesauce 1 teaspoon   canola oil 1/2 cup   turbinado sugar 1 teaspoon   vanilla extract 1/4 teaspoon   almond extract 3/4 cup   oat flour 1/3 cup   unsweetened cocoa 2 teaspoons   baking powder 1/2 teaspoon   baking soda 1/2 teaspoon   salt 1/8 teaspoon   ground cinnamon 1/2 cup   semisweet dairy- and gluten-free chocolate chips (such as Sunspire) Powdered sugar (optional) Preparation 1. Preheat oven to 350°. Place 8 paper liners in muffin tin; coat with cooking spray. 2. Combine applesauce and next 4 ingredients. In a separate bowl, whisk together the next 6 ingredients. Add oat mixture to applesauce mixture; stir until blended. Stir in chocolate chips. 3. Spoon batter into muffin cups. Bake for 20–22 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch. ...

               Ingredients Brownie layer: 5 tablespoons   unsalted butter 1/4 cup   semisweet chocolate chips 1 cup   all-purpose flour 1/3 cup   unsweetened cocoa 1/4 teaspoon   baking soda 1/4 teaspoon   salt 2  large eggs, lightly beaten 1 1/4 cups   sugar 1 teaspoon   instant espresso granules dissolved in 1 tablespoon water 1/2 teaspoon   vanilla extract Cheesecake swirl: 1  (8-ounce) package 1/3-less-fat cream cheese, at room temperature 1/2 cup   sugar 1  large egg white, lightly beaten Preparation 1. Preheat oven to 350°. Coat a 9- x 13-inch baking dish with cooking spray. 2. For brownie layer, combine butter and chocolate chips in a microwave-safe bowl; microwave until nearly melted. Stir. 3. Combine next 4 ingredients (through salt) in a bowl. In a separate bowl, whisk eggs, sugar, espresso mixture, and vanilla. Add chocolate mixture; stir unti...

                   Ingredients 4  (14.5-ounce) cans diced tomatoes, drained 1 1/2 cups   chopped onion (about 1 large) 1/2 cup   sugar 1/2 cup   white wine vinegar 1/2 teaspoon   crushed red pepper 1/2 teaspoon   ground allspice Preparation Combine all ingredients in a large saucepan. Bring to a boil over medium-high heat. Cook, uncovered, 30 minutes or until mixture is reduced to 3 cups, stirring often.

               Ingredients 1/4 cup   packed brown sugar, divided 1 cup   chopped onion (about 1 large) 1 1/2 tablespoons   Mexican seasoning 3 tablespoons   Worcestershire sauce 3 tablespoons   cider vinegar 3 tablespoons   molasses 1 teaspoon   dry mustard 1  (6-ounce) can tomato paste 3/4 teaspoon   pepper 1/4 teaspoon   salt 1  (2-pound) boneless pork loin roast 8  (2 1/4-ounce) whole wheat hamburger buns Preparation Combine 3 tablespoons brown sugar, onion, and next 6 ingredients in a 3 1/2-quart electric slow cooker; stir well. Combine remaining tablespoon brown sugar, pepper, and salt; rub pork roast with sugar mixture. Cut pork roast into 4 large pieces; add to slow cooker, turning to coat with sauce. Cover with lid; cook on high-heat setting 1 hour. Reduce heat setting to low; cook 7 hours or until pork roast is tender. Remove pork roast from slow cooker, ...