Cook Without Book

Yield:  serves 6 (serving size: 1 1/2 cups) Ingredients Vinaigrette: 1  (11-ounce) can mandarin oranges in light syrup, undrained 2 tablespoons   extra-virgin olive oil 2 tablespoons   white wine vinegar 1/2 teaspoon   salt 1/2 teaspoon   ground coriander seeds 1/8 teaspoon   ground red pepper Salad: 10 cup   romaine lettuce (about 3 heads), torn 1  (15-ounce) can black beans, rinsed and drained 1  (14-ounce) can hearts of palm, drained Preparation To prepare the vinaigrette, drain oranges in a colander over a large bowl, reserving 1/4 cup syrup. Discard remaining syrup. Combine 1/4 cup syrup, oil, and next 4 ingredients (white wine vinegar through pepper) in a small bowl; stir with a whisk until blended. To prepare the salad, place oranges, lettuce, beans, and hearts of palm in a large bowl; drizzle with vinaigrette. Toss gently to coat.

                     Ingredients 1 pound   (about 20) sea scallops 2  small heads fennel, cored and thinly sliced 1  pint grape tomatoes, halved 1/2 cup   pitted kalamata olives, halved 1  garlic clove, thinly sliced 1/4 teaspoon   kosher salt 1/4 teaspoon   freshly ground pepper 1/4 cup   dry white wine 1 tablespoon   olive oil Preparation 1. Preheat oven to 375°. Fold 4 (16- x 12-inch) pieces of parchment paper or foil in half crosswise; unfold onto 2 baking sheets. 2. Arrange scallops, fennel, tomatoes, olives, and garlic evenly on one half of each parchment sheet, leaving a 2-inch border at edge. Season with salt and pepper; drizzle with wine and oil. 3. Fold top half of each parchment piece over ingredients. Crimp edges in tight folds to seal. Bake until packets puff up and scallops are cooked through (about 17-20 minutes, depending on size of scallops). Tran...

               Ingredients 4 ounces   uncooked angel hair pasta 2 cups   fresh snow pea pods Cooking spray 1/2 cup   diced red onion 1  (2-ounce) jar sliced pimiento, drained 1/3 cup   low-fat sour cream 3 tablespoons   dry white wine or low-sodium chicken broth 2 tablespoons   Dijon mustard Preparation Cook pasta according to package directions, omitting salt and fat. Drain and set aside. Wash peas; trim ends, and remove strings. Cook, uncovered, in a small amount of boiling water 3 minutes. Drain; set aside. Coat a large skillet with cooking spray; place over medium-high heat until hot. Add onion, and sauté 2 to 3 minutes or until tender. Add pasta, snow peas, and pimiento. Combine sour cream, wine, and mustard in a small bowl; stir well using a wire whisk. Add sour cream mixture to pan. Cook, stirring constantly, 2 to 3 minutes or until thoroughly heated. Serve immediately. Nutritiona...

Prep Time:  7 minutes Cook Time:  9 minutes Yield:  7 cups (serving size: 1 cup)                  Ingredients Cooking spray 1  onion, finely chopped 1  large yellow bell pepper, finely chopped 1  small eggplant, finely chopped 3  garlic cloves, minced 1/4 teaspoon   freshly ground black pepper 1/4 cup   fat-free, less-sodium chicken broth 2 tablespoons   dry white wine 1  (4-ounce) jar diced pimiento, drained 3  (6-ounce) packages Italian-style chopped cooked chicken breast (about 4 cups) Preparation Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and next 4 ingredients; sauté 8 minutes or until vegetables are tender. Add chicken broth and wine; cook 1 minute. Remove from heat; stir in pimiento and chicken. Nutritional Information Calories per serving: 133 Calories from fat: 20% Fat per serving: 3g Saturated...

Prep Time:  5 minutes Cook Time:  7 minutes Yield:  4 servings (serving size: 1 cup)                     Ingredients 2 teaspoons   dark sesame oil 3/4 cup   sliced shiitake mushrooms 1/2 cup   matchstick-cut carrots 1/2 cup   sliced green onions 2 teaspoons   bottled minced garlic 1/4 teaspoon   pepper 4 cups   chilled cooked brown rice 1  large egg, lightly beaten 2 tablespoons   low-sodium soy sauce 1 tablespoon   water 3 tablespoons   dry white wine 1/3 cup   frozen green peas Preparation Heat sesame oil in a large nonstick skillet over high heat. Add mushrooms and next 4 ingredients; stir-fry until tender. Add cooked rice; stir-fry 2 minutes. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and let cook 30 seconds; toss with rice, and stir-fry until egg is cooked. Stir in soy sauce and remainin...

                        Prep Time:  30 minutes Cook Time:  45 minutes Yield:  Makes: 8 servings (serving size: 2 cups cioppino) Ingredients 3 tablespoons   olive oil 2  medium red onions, chopped (3 1/2 cups) 1  large fennel bulb (about 1 lb) chopped, fronds reserved for garnish 1/4 teaspoon   salt 4  cloves, chopped 1 1/2 teaspoons   dried oregano 1/2 teaspoon   crushed red pepper 1  Turkish bay leaf 2 cups   dry white wine 2 cups   water (or 1 cup water, one 8-oz bottle clam juice) 1  (28 oz) can crushed tomatoes 1 pound   mussels, rinsed and debearded if necessary 2 pounds   pollock, cut in 2-inch chunks 1/2 pound   large shrimp, peeled and deveined 1/2 pound   cleaned squid, bodies cut into 1/2-inch rings, optional Preparation 1. Heat oil in a 5 1/2- to 6-quart wide, heavy pot over medium. Stir...

Prep: 5 minutes; Cook: 20 minutes; Total time: 25 minutes. Yield:  Makes 4 servings (serving size: 1 1/4 cups)                                  Ingredients 2 tablespoons   olive oil 1 tablespoon   minced garlic 2 cups   chopped fresh or canned tomatoes, drained 1/2 cup   dry white wine 2 tablespoons   finely chopped fresh flat-leaf parsley, divided 1/2 teaspoon   dried marjoram, crushed 1/4 teaspoon   salt 1/4 teaspoon   freshly ground black pepper 1 1/2 pounds   large shrimp, peeled 3 ounces   feta cheese, cut into 1/2-inch cubes Preparation 1. Heat oil in a large skillet over medium heat. Add garlic; reduce heat to medium-low. Cook until garlic colors, stirring frequently. Add tomatoes, wine, 1 tablespoon parsley, marjoram, salt, and pepper. Cook over medium-high heat until sauce is the thickness of a light purée, stir...

Rhubarb with Fennel Seeds and Himalayan Salt Makes about 2 cups 1/2 red onion, finely chopped Zest of 1 lemon 2 tablespoons fennel seeds 1/4 cup white wine 2 tablespoons white wine vinegar 1/2 cup packed light-brown sugar 1/2 teaspoon Himalayan salt 1/2 pound rhubarb, trimmed and cut into 1/2-inch pieces In a medium saucepan combine onion, lemon zest, fennel seeds, wine, vinegar, sugar, and salt in a saucepan over medium heat and cook for 2 minutes. Add rhubarb, cover and reduce heat. Simmer gently until rhubarb is tender and the mixture is thick, about 5 to 7 minutes. Chill until needed.