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...

             Ingredients 3 tablespoons   fresh lime juice 3 tablespoons   rice vinegar 2 tablespoons   fish sauce 1 tablespoon   water 1 tablespoon   creamy peanut butter 1 teaspoon   chile paste with garlic 1  garlic clove, minced 6 cups   shredded napa (Chinese) cabbage 2 cups   shredded red cabbage 1 cup   red bell pepper strips 1 cup   shredded carrot 2 tablespoons   chopped dry-roasted peanuts 1 tablespoon   chopped fresh cilantro 1 tablespoon   chopped fresh mint Preparation Combine first 7 ingredients in a large bowl, stirring with a whisk until blended. Add cabbages, bell pepper, and carrot, and toss gently to coat. Cover and marinate in refrigerator 1 hour. Stir in the peanuts, cilantro, and mint just before serving. Nutritional Information Calories per serving: 66 Calories from fat: 34% Fat per serving: 2.5g Saturated fat per serving: 0.4g ...

                Ingredients 4  dried Chinese (or shiitake) mushrooms 1/4 cup   tree ears, optional 4 cups   canned chicken broth 5 tablespoons   rice wine vinegar 1/4 cup   lean pork (from a center-cut pork chop), cut into julienne strips 1  block firm tofu (about 4 ounces), rinsed and cut into 1/4-inch cubes (about 3/4 cup) 1/3 cup   matchstick-cut canned bamboo shoots, rinsed and drained 2 tablespoons   cornstarch 1  large egg, well-beaten 1 teaspoon   toasted sesame oil 1/4 teaspoon   ground white pepper 1/8 teaspoon   granulated sugar 2 tablespoons   chopped scallions Preparation In a small bowl, soak mushrooms in 1/2 cup hot water for 15 minutes. Drain and squeeze dry; reserve soaking liquid. Cut off and discard stems; slice caps thinly. In a small bowl, soak the tree ears (if using) in 1/2 cup hot water for 30 minutes. Drain and squeeze dry. Remove any h...

               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, ...

                              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 sli...

                 Ingredients 9  fresh (or dried) figs 1/2 tablespoon   olive oil 1/4 cup   extra-virgin olive oil 2 tablespoons   sherry vinegar 1  minced shallot 1/4 teaspoon   salt 1/4 teaspoon   freshly ground black pepper 10 cup   (1 1/2 14-ounce bags) mixed salad greens 1/2 cup   shelled dry-roasted pistachios Preparation 1. Preheat oven to 350°. 2. Toss figs with olive oil and place on a baking sheet. 3. Roast until figs are tender, about 10 minutes. Cool. Cut the figs in half lengthwise. 4. In a small bowl, whisk the extra-virgin olive oil, vinegar, shallot, salt, and pepper together. Set aside. 5. In a large bowl, combine salad greens, figs, pistachios, and dressing.

                        Prep Time:  20 minutes Cook Time:  35 minutes Yield:  Makes 6 servings (serving size: about 2 cups salad) Ingredients 2 cups   black rice (see note) 3 1/2 cups   water 1  (1 1/2-inch) piece fresh ginger, peeled and chopped Kosher salt and freshly ground black pepper 4 tablespoons   plus 1 tsp grapeseed oil, divided 1 1/4 pounds   peeled and deveined large shrimp 2 1/2 cups   sugar snap peas, cut into 1-inch pieces 3  peaches, cut into 1/4-inch-thick slices 3 tablespoons   seasoned rice vinegar 2 tablespoons   honey 1 tablespoon   reduced-sodium soy sauce Preparation 1. In medium saucepan, bring rice, water, ginger, and teaspoon salt to a boil; reduce heat, cover, and simmer until tender (30 minutes). Remove from heat; let stand 5 minutes. Fluff with fork and transfer to a large bowl. 2. Meanwhile, in large non...

                  Prep Time:  20 minutes Cook Time:  1 hour Yield:  12 servings (serving size: 3 ounces pork with apples and onion) Ingredients 2 tablespoons   packed brown sugar 1 teaspoon   ground cumin 3/4 teaspoon   salt 1/8 teaspoon   ground red pepper 1/8 teaspoon   black pepper 1  garlic clove, minced 1  (2 1/2-pound) boneless pork loin, trimmed Cooking spray 2  medium onions, cut into wedges 1/3 cup   balsamic vinegar 2 tablespoons   butter 2  Granny Smith apples, cut into wedges 2  Rome apples, cut into wedges Preparation 1. Preheat oven to 425°. 2. Combine first 5 ingredients in a small bowl. 3. Rub garlic over surface of trimmed pork loin. Heat a large skillet coated with cooking spray over medium-high heat. Add pork and onion; cook 10 minutes or until browned on all sides, turning occasionally. 4. Place the pork in a 13-...

Prep Time:  20 minutes Cook Time:  10 minutes Ingredients 8 ounces   uncooked whole-wheat linguine 2 tablespoons   extra-virgin olive oil 1  medium red onion, cut into thin rings 1/4 teaspoon   saffron threads, crumbled 1  garlic clove, minced 1 cup   (1 1/2- x 1/4-inch) strips jarred roasted red bell peppers 2 teaspoons   capers, drained 1 teaspoon   red wine vinegar 1/2 teaspoon   fresh or 1/4 teaspoon dried thyme leaves 1/4 teaspoon   kosher salt 1/8 teaspoon   freshly ground black pepper 20  large curls Parmesan cheese removed with a vegetable peeler (2 ounces) Preparation 1. Cook pasta according to package directions. Reserve 1/2 cup cooking liquid; drain. 2. Heat the olive oil in a large nonstick skillet over medium heat. Add onion and saffron; cook until onions are softened (about 5 minutes), stirring frequently. Add garlic; cook until fragrant (about 30 seconds), stirring const...

Veggie Stack with Basil Prep: 20 minutes; Marinate: 20 minutes; Cook: 8 minutes. 1/2 cup   red wine vinegar 2 tablespoons   honey 1 tablespoon   finely chopped garlic 2 tablespoons   olive oil, plus more for brushing grill 1/4 teaspoon   salt 1/4 teaspoon   pepper 1  (10-ounce) eggplant, cut crosswise into 12 (1/4-inch-thick) slices 1  (5-ounce) yellow squash, cut crosswise into 8 (1/4-inch-thick) slices 1  (5-ounce) zucchini, cut crosswise into 8 (1/4-inch-thick) slices 3/4 cup   uncooked couscous 1  small red onion, cut into 4 (1/4-inch-thick) rings 1  vine-ripened tomato, cut crosswise into 4 slices 1/2 cup   (2 ounces) shredded part-skim mozzarella, divided 1/4 cup   chopped fresh basil, plus additional leaves for garnish Preparation 1. Whisk together first 6 ingredients. Reserve 1/4 of vinaigrette. Add eggplant, squash, and zucchini. Let stand 20 minutes. 2. Bring 1 cup water to a...

Summer-Garden Gazpacho Prep: 20 minutes; Chill: 30 minutes. Yield:  8 servings (serving size: 1 cup) Ingredients 4 cups   tomato juice (such as Campbell's Organic Tomato Juice) 2 cups   chopped seeded tomato 1 3/4 cups   chopped seeded unpeeled cucumber 1 cup   finely chopped yellow bell pepper 1 cup   finely chopped red bell pepper 1/2 cup   finely chopped red onion 2 tablespoons   balsamic vinegar 2 tablespoons   olive oil 2  garlic cloves, minced 1/2 teaspoon   salt 1/2 teaspoon   freshly ground black pepper 1/4 cup   chopped fresh basil Preparation 1. Combine all ingredients except basil in a large bowl; cover and refrigerate for at least 30 minutes or up to 24 hours before serving. 2. Ladle the gazpacho into soup bowls; top with basil. Nutritional Information Calories per serving: 88 Fat per serving: 4g Saturated fat per serving: 1g Monounsaturated fat per serving: 3g Pol...