Cook Without Book

Yield:  8 servings (serving size: 1 cup)                    Ingredients 4 cups   vegetable juice, chilled 2 cups   chopped tomato 1 1/2 cups   chopped sweet onion 1 1/2 cups   chopped seeded peeled cucumber 1 cup   chopped bell pepper 1/4 cup   finely chopped fresh parsley 2 tablespoons   fresh lime juice 2 tablespoons   fresh lemon juice 2 tablespoons   tarragon vinegar 1 tablespoon   extravirgin olive oil 1 teaspoon   dried basil 1 teaspoon   honey 1/2 teaspoon   dried tarragon 1/4 teaspoon   ground cumin 1/4 teaspoon   dried oregano 2  garlic cloves, minced Preparation Combine all ingredients in a large bowl. Place 4 cups vegetable mixture in a blender or food processor, and process until smooth. Return pureed vegetable mixture to bowl, stirring to combine. Cover and chill. Nutritional Information Calories per servin...

Yield:  6 servings (serving size: 1 cup)                   Ingredients 3 1/2 cups   chopped seeded yellow tomato (about 1 1/2 pounds) 2 cups   chopped seeded peeled cucumber (about 1) 1 cup   chopped yellow bell pepper (about 1 medium) 1/2 cup   chopped red bell pepper 1/2 cup   chopped green bell pepper 1/2 cup   chopped red onion 2  garlic cloves, chopped 1 tablespoon   chopped fresh mint 1 tablespoon   chopped fresh cilantro 2 tablespoons   white wine vinegar 1 tablespoon   honey 2 teaspoons   extravirgin olive oil 3/4 teaspoon   salt 1/4 teaspoon   ground cumin Preparation Combine the first 7 ingredients in a blender; process until smooth. Add mint and remaining ingredients; pulse 5 times or until well combined. Cover and chill for at least 1 hour or overnight. Nutritional Information Calories per serving: 77 Calories from fat: 27%...

Yield:  8 servings (serving size: 1  sandwich)                   Ingredients 1 1/3 cups   chopped seeded tomato 1/4 cup   finely chopped onion 1/4 cup   taco sauce 1  (4.5-ounce) can chopped green chiles, drained 2 pounds   ground round 2 tablespoons   low-sodium Worcestershire sauce 1/2 teaspoon   ground cumin 1/4 teaspoon   onion powder 1/4 teaspoon   garlic powder 8  green leaf lettuce leaves 8  reduced-calorie hamburger buns, split and toasted Preparation Combine first 4 ingredients; cover and chill 30 minutes. Preheat broiler. Combine meat and next 4 ingredients; divide mixture into 8 equal portions, shaping each into a 4-inch patty. Broil 4 minutes on each side or until done. Place a lettuce leaf on bottom half of each bun; top each with a patty. Top evenly with tomato mixture, and cover with bun tops. Nutritional Information Calories pe...

Yield:  16 servings (serving size: 1 cup)                  Ingredients 4 cups   water 2 1/2 cups   chopped tomato (about 2 large) 1 1/2 cups   chopped green bell pepper (about 2 small) 1 cup   chopped onion (about 1 medium) 1 teaspoon   dried Italian seasoning 1 teaspoon   chili powder 1 teaspoon   hot sauce 3/4 teaspoon   salt 3  garlic cloves, minced 1  bay leaf 2 cups   uncooked instant rice 3  (8-ounce) cans no-salt-added tomato sauce 2  (15-ounce) cans no-salt-added red kidney beans, undrained 1  (16-ounce) package frozen sliced okra, thawed Preparation Combine first 10 ingredients in a large Dutch oven. Bring to a boil; reduce heat, and cook, uncovered, 5 minutes. Add rice and remaining ingredients. Bring to a boil; reduce heat, and cook, uncovered, 5 minutes or until okra is tender. Remove and discard bay leaf. Nutritional Inform...

Yield:  4 servings (serving size: about 2/3 cup)                   Ingredients 1 pound   fresh green beans 1 3/4 cups   coarsely chopped seeded peeled tomato (about 2 tomatoes) 1/3 cup   less-sodium beef broth 1 teaspoon   minced garlic 2 ounces   reduced-fat, low-salt ham, diced 2 tablespoons   chopped fresh parsley 1 teaspoon   dried thyme 1/4 teaspoon   pepper Preparation Trim stem end from beans. Arrange beans in a steamer basket over boiling water; cover and steam 10 minutes. Combine tomato and next 3 ingredients in a large saucepan. Cook, uncovered, over medium heat 3 minutes, stirring often. Stir in beans, parsley, thyme, and pepper. Cover and cook over low heat 10 minutes or until beans are tender. Tip: When you season fresh beans with lean ham instead of ham hock, you get all of the flavor but none of the fat. Nutritional Information Calories per serving: 74 ...

                Ingredients 2 1/2 cups   water 1 cup   dried lentils 2  bay leaves 1 teaspoon   olive oil 1 cup   finely chopped onion 1/2 cup   finely chopped carrot 1 cup   (4 ounces) shredded smoked cheddar cheese 1/2 cup   dry breadcrumbs 2 teaspoons   chopped fresh thyme 1 1/4 teaspoons   salt 3/4 teaspoon   garlic powder 3/4 teaspoon   paprika 1/2 teaspoon   freshly ground black pepper 1/4 teaspoon   ground red pepper 3  large egg whites, lightly beaten Cooking spray 8 teaspoons   stone-ground mustard 8  (2-ounce) whole wheat sandwich buns, toasted 8  (1/4-inch-thick) slices tomato 2 cups   trimmed arugula Preparation Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaves. Place lentils in a large bowl; partially mash with...

Tomato Vodka Penne Superb combination of penne, vodka, tomatoes and ham. Cooking Time:  20-25 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Pasta boiled till al dante 200 grams • Tomato puree 1 cup • Vodka 1/2 cup • Ham 1 slice • Extra virgin olive oil 1 tablespoon • Butter 1 tablespoon • Onion ,chopped 1 medium • Parmesan cheese 50 grams • Chilli sauce 2 tablespoons • Salt to taste • Crushed black peppercorns to taste • Cream 1/4 cup Method Heat extra virgin oil and butter in a non stick pan. Cut ham into small pieces. Add onions in the pan and saute till soft. Make some shavings of half the parmesan cheese. Add vodka to the pan and mix. Heat plenty of water in a deep non stick pan and place a silicon colander in it. Put the pasta in it and let them get heated through. Add tomato puree to the pan and mix and cook for 1 minute. Add chilli sa...

Prep Time:  30 minutes Cook Time:  5 hours Yield:  Serves: 8 (serving size: 1 thigh, 1/2 cup cooked vegetables, about 1/4 cup sauce)                  Ingredients 6  medium carrots, cut into 1/2-inch chunks 8 ounces   sliced baby bella mushrooms 2  dried bay leaves 1/4 cup   all-purpose flour 1/2 teaspoon   dried thyme 8  bone-in chicken thighs (about 3 lb. total), skin removed Salt and pepper 1 tablespoon   plus 1 tsp. olive oil 3 tablespoons   tomato paste 2 cups   dry red wine 8 ounces   peeled pearl onions (about 1 3/4 cups) 4 cups   baby arugula, for serving, optional Preparation 1. In a slow cooker, combine carrots, mushroom slices and bay leaves. 2. In a large bowl, combine flour and thyme. Season chicken with salt and pepper. Add chicken to bowl with flour mixture and toss until evenly coated. In a large skillet, warm 2 tsp. oil over me...

                             Ingredients 2 1/2 cups   water 1 cup   dried lentils 2  bay leaves 1 teaspoon   olive oil 1 cup   finely chopped onion 1/2 cup   finely chopped carrot 1 cup   (4 ounces) shredded smoked cheddar cheese 1/2 cup   dry breadcrumbs 2 teaspoons   chopped fresh thyme 1 1/4 teaspoons   salt 3/4 teaspoon   garlic powder 3/4 teaspoon   paprika 1/2 teaspoon   freshly ground black pepper 1/4 teaspoon   ground red pepper 3  large egg whites, lightly beaten Cooking spray 8 teaspoons   stone-ground mustard 8  (2-ounce) whole wheat sandwich buns, toasted 8  (1/4-inch-thick) slices tomato 2 cups   trimmed arugula Preparation Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaves. Plac...

  Ingredients 2 1/2 cups   water 1 cup   dried lentils 2  bay leaves 1 teaspoon   olive oil 1 cup   finely chopped onion 1/2 cup   finely chopped carrot 1 cup   (4 ounces) shredded smoked cheddar cheese 1/2 cup   dry breadcrumbs 2 teaspoons   chopped fresh thyme 1 1/4 teaspoons   salt 3/4 teaspoon   garlic powder 3/4 teaspoon   paprika 1/2 teaspoon   freshly ground black pepper 1/4 teaspoon   ground red pepper 3  large egg whites, lightly beaten Cooking spray 8 teaspoons   stone-ground mustard 8  (2-ounce) whole wheat sandwich buns, toasted 8  (1/4-inch-thick) slices tomato 2 cups   trimmed arugula Preparation Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaves. Place lentils in a large bowl; partially mash with a potato masher. Cool slightly. Heat oil ...