| Grilled Artichokes Posted: 14 Jan 2010 05:46 AM PST  Ingredients : - 2 lemons
- 4 large artichokes
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Cooking Directions : - To prepare artichokes: Fill a Dutch oven with water; add the juice of 1 lemon. Trim leaves from the top of an artichoke. Remove the outer layer(s) of leaves from the stem end and snip all remaining spiky tips from the outer leaves. Trim an inch off the bottom of the stem and use a vegetable peeler to remove the fibrous outer layer. As each artichoke is prepared, drop it into the lemon water to prevent it from turning brown.
- When all the artichokes are prepared, cover the pan and bring to a boil. Boil until the base of the stem can be pierced with a fork, 12 to 15 minutes. Transfer to a cutting board and let stand until cool enough to handle, about 10 minutes.
- Meanwhile, preheat grill to medium. Slice the artichokes in half lengthwise. Scoop out the choke and first few inner layers in the center until the heart is revealed. Brush each half with oil and sprinkle with salt and pepper. Grill the artichokes until tender and lightly charred, about 5 minutes per side. Transfer to a serving platter, squeeze half a lemon over them and garnish with the remaining lemon half cut into 4 wedges. Serve warm, at room temperature or chilled.
Yield: 4 servings Still Hungry? Preparing fresh artichokes shouldn't be intimidating; our step-by-step guide will have boiled or grilled chokes on your table in less than an hour. Notes: Variation For boiled artichokes, add 5 minutes to the cooking time in Step 2. Serve whole or cut in half and scoop out the chokes. Make Ahead Tip Grilled artichokes will keep, covered, in the refrigerator for up to 1 day and may be served chilled.
Nutrition per serving :
- Calories: 118 kcal
- Carbohydrates: 22 g
- Dietary Fiber: 11 g
- Fat: 3 g
- Protein: 5 g
- Sugars: 4 g
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| Fresh Tomato Salsa Posted: 14 Jan 2010 03:50 AM PST  Ingredients : - 4 cups diced tomatoes
- 3/4 cup finely diced red onion
- 1/4 cup red-wine vinegar
- 1 jalapeno, seeded and minced
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1 pinch cayenne pepper, or to taste
Cooking Directions : - Combine tomatoes, onion, vinegar, jalapeno, cilantro, salt and cayenne in a medium bowl. Refrigerate until ready to serve.
Yield: 10 servings Still Hungry? Fresh and easy, this recipe yields about 5 cups of salsa. Reserve 1 cup for Quick Guacamole and still have enough to serve 8. If you like spicy salsa, use the full amount of jalapenos and add more cayenne pepper. Notes: Make Ahead Tip Cover and refrigerate for up to 3 days. Nutrition per serving : - Calories: 21 kcal
- Carbohydrates: 4 g
- Dietary Fiber: 1 g
- Fat: 0 g
- Protein: 0 g
- Sugars: 2 g
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| Steamed Green Beans Posted: 14 Jan 2010 03:38 AM PST  Ingredients : - 1 pound green beans
- Coarse salt and ground pepper
Cooking Directions : - Trim green beans; add to reserved pot of boiling water from Rosemary Potatoes; add more water if necessary (or bring 1/2 inch water to a boil). Cover; cook, turning occasionally, until tender, about 4 to 6 minutes.
- Drain beans. Transfer to a serving platter; season with salt and pepper.
Yield: 4 servings Nutrition per serving : - Calories: 35 kcal
- Carbohydrates: 8 g
- Dietary Fiber: 3 g
- Fat: 0 g
- Protein: 2 g
- Sugars: 2 g
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| Caesar Lettuce Wrap Posted: 14 Jan 2010 03:27 AM PST Ingredients : - 2 large pieces leaf lettuce
- 6 OSCAR MAYER Shaved Smoked Turkey Breast
- 1/4 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
- 1/4 cup chopped tomato
- 1 tablespoon finely chopped red onion
- 2 teaspoons KRAFT LIGHT DONE RIGHT Classic Caesar Reduced Fat Dressing - NO NUTRITION
Cooking Directions : - Top each lettuce leaves evenly with turkey, cheese, tomato and onion. Drizzle each with 1 tsp. dressing. Fold in sides of lettuce and roll up.
- Serve immediately. Or, wrap tightly in plastic wrap and refrigerate until ready to serve.
Yield: 1 servings Still Hungry? Notes: Substitute Substitute iceberg or Bibb lettuce leaves for the leaf lettuce pieces. Substitute Cut 1 KRAFT Singles in half. Add 1 Singles half to each wrap instead of the shredded cheese.  |
| Roasted Mushrooms with Asparagus and Parmesan Cheese Posted: 14 Jan 2010 03:19 AM PST Ingredients : - 2 pounds portobello mushrooms, stems removed and reserved
- 12 ounces shiitake mushrooms, stems removed and reserved
- 1 1/2 cups dry white wine
- 1 ounce dried porcini mushrooms
- 8 sprigs fresh thyme
- 2 medium Yukon gold potatoes, peeled
- 12 medium shallots, peeled
- 6 cloves garlic, peeled
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 pound thin asparagus, ends trimmed
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 ounce shaved Parmesan cheese (optional)
- Olive oil cooking spray
Cooking Directions : - Heat oven to 450 degrees F. Spray two roasting pans with cooking spray. Roughly chop reserved stems of portobello and shiitake; transfer to one pan. Arrange mushroom caps in second pan. Roast both pans 15 to 20 minutes until juices have been released. Remove pan with mushroom caps from oven, and set aside. Remove pan with stems, add white wine, and cook, stirring, over high heat 2 to 3 minutes; set aside.
- Place porcini mushrooms in saucepan. Pour stems and liquid from roasting pan into saucepan. Add 4 cups water and 4 sprigs thyme. Cover; simmer 45 minutes. Strain through fine sieve lined with dampened cheesecloth. Press down on solids with spatula to rid mushrooms of excess liquid. Set aside. Discard solids.
- Cut portobello caps in half; reserve. Slice potatoes into four-inch-long strips one-inch wide; set aside in cold water.
- Spray bottom of large skillet with cooking spray. Add shallots and garlic; cover, and saute over medium heat, turning, until brown, 5 to 8 minutes. Add reserved broth, remaining 4 sprigs thyme, salt, pepper, all reserved caps, and collected juices. Drain potatoes; add to broth. Simmer, covered, until potatoes and shallots are soft, 15 to 20 minutes, stirring once.
- Meanwhile, blanch asparagus in boiling water just until bright green, 1 to 2 minutes. Transfer to ice water to stop cooking; drain. Add asparagus to broth; cook until heated through, 3 to 5 minutes. Garnish with parsley and shaved Parmesan.
Yield: 6 servings Still Hungry? Large portobello mushrooms take the place of meat in the hearty vegetarian dish. Nutrition per serving : - Calories: 269 kcal
- Carbohydrates: 42 g
- Dietary Fiber: 6 g
- Fat: 2 g
- Protein: 13 g
- Sugars: 8 g
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| Roast Turkey with Sage Posted: 14 Jan 2010 02:44 AM PST  Ingredients : - 1 (12 pound) turkey, thawed if frozen, rinsed and patted dry, neck reserved (giblets discarded)
- 4 large carrots, halved crosswise
- 2 large onions, cut into 8 wedges
- 2 bunches fresh sage, leaves separated from stems, stems reserved
- 2 tablespoons butter, softened
- Coarse salt and ground pepper
Cooking Directions : - Preheat oven to 350 degrees F, with rack in lowest position.
- Prepare and stuff the turkey: Working from the neck end, carefully slide fingers under skin to separate it from the flesh (being careful not to tear skin). Generously season under skin with salt and pepper, then tuck sage leaves under skin, distributing them evenly. Working from both ends, fill cavity with as much stuffing as will fit without packing. Tuck wing tips under bird. Using kitchen twine, tie legs together securely (they will overlap slightly). This will help the bird retain its shape during cooking.
- Cut turkey neck into pieces; combine in a large roasting pan with carrots, onions, and reserved sage stems. Set rack in pan (over vegetables); place turkey on rack, breast side up. Rub turkey with butter; season generously with salt and pepper.
- Place pan in oven. Pour 6 cups water in bottom of pan; tent with foil. Roast, basting bird every 30 minutes with pan liquids, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 125 degrees F, about 3 1/2 hours.
- Remove foil; raise oven heat to 400 degrees F. Continue roasting, basting occasionally, until thigh reaches 170 degrees F, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey (on rack) to a rimmed baking sheet; cover loosely with foil while making the gravy.
Yield: 10 servings Still Hungry? We stuffed the bird with our Mushroom Stuffing recipe, but you can use your own favorite recipe if you prefer. Nutrition per serving : - Calories: 855 kcal
- Carbohydrates: 6 g
- Dietary Fiber: 1 g
- Fat: 40 g
- Protein: 109 g
- Sugars: 3 g
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| Seared Salmon with Creamy Leek Sauce Posted: 13 Jan 2010 10:44 PM PST Ingredients : - 3 tablespoons unsalted butter
- 3 medium leeks, white and light-green parts only, washed well and sliced into 1/2-inch rounds
- 1/3 cup dry white wine
- 1/3 cup heavy cream
- 3 tablespoons finely chopped fresh chives
- Coarse salt and freshly ground pepper
- 1/4 cup homemade chicken broth, or canned low-sodium chicken broth or water
- 1 tablespoon extra-virgin olive oil
- 4 (6 ounce) fillets salmon
- Arugula, washed well and dried, for garnish
- Lemon wedges, for garnish
Cooking Directions : - Melt butter in a medium skillet set over medium-low heat. Add leeks; simmer, stirring occasionally, 5 minutes. Add wine, and simmer until leeks are very tender, about 4 minutes. Add cream and 2 tablespoons chives; return to a simmer. Season with salt and pepper. Reserve half; transfer remaining mixture to jar of blender. Add chicken broth, and puree until leek sauce is smooth.
- Meanwhile, heat oil in a large saute pan over medium heat. Season fillets with salt and pepper; place in pan skin side down. Cook until skin side is well browned, about 5 minutes. Turn over, and saute just until fish is cooked through, 3 to 6 minutes more; it should still be slightly pink in the center. Transfer to a platter.
- Serve salmon with leek sauce. Garnish with reserved leek mixture, remaining chives, arugula, and lemon wedges.
Yield: 4 servings Nutrition per serving : - Calories: 562 kcal
- Carbohydrates: 15 g
- Dietary Fiber: 3 g
- Fat: 38 g
- Protein: 37 g
- Sugars: 3 g
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| Cilantro-Lime Vinaigrette Posted: 13 Jan 2010 10:13 PM PST  Ingredients : - 1 cup packed cilantro
- 1/2 cup extra-virgin olive oil
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pinch minced garlic
Cooking Directions : - Puree cilantro, olive oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.
Yield: 12 servings Still Hungry? Orange juice and cilantro yield a tangy dressing that you'll want to have on hand.
Nutrition per serving : - Calories: 88 kcal
- Carbohydrates: 1 g
- Dietary Fiber: 0 g
- Fat: 9 g
- Protein: 0 g
- Sugars: 0 g
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| Roasted Mango Sorbet Posted: 13 Jan 2010 09:42 PM PST  Ingredients : - 3 ripe mangoes
- 1/2 cup sugar
- 1/2 cup water
- 1/3 cup coarsely mashed banana
- 2 tablespoons lime juice
Cooking Directions : - Preheat oven to 350 degrees F. Place whole mangoes in a shallow baking pan and roast until very soft, 70 to 90 minutes. Refrigerate until cool, about 1 hour.
- Meanwhile, combine sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and refrigerate until cold, about 1 hour.
- When the mangoes are cool enough to handle, remove skin and coarsely chop pulp, discarding pit. Place the mango pulp and accumulated juices in a food processor. Add banana and lime juice; process until very smooth. Transfer to a large bowl and stir in the sugar syrup. Cover and refrigerate until cold, 40 minutes or overnight.
- Freeze the mixture in an ice cream maker according to manufacturers directions. (Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
Yield: 8 servings Still Hungry? Switching from ice cream to sorbet is an excellent way to reduce saturated fat. This recipe, contributed by Diana Dalsass of Teaneck, New Jersey, has an exceptionally creamy texture, thanks to the banana and roasted mango. Notes: Make Ahead Tip To make ahead: Store in an airtight container in the freezer for up to 1 week. Let soften in the refrigerator for 1/2 hour before serving. Equipment: Ice cream maker or food processor. Nutrition per serving : - Calories: 108 kcal
- Carbohydrates: 28 g
- Dietary Fiber: 1 g
- Fat: 0 g
- Protein: 0 g
- Sugars: 25 g
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| Roast Rack of Lamb with Mint Posted: 13 Jan 2010 08:52 PM PST Ingredients : - 1 medium shallot, peeled, coarsely chopped
- 4 cloves garlic, peeled
- 2 teaspoons Dijon mustard
- 4 tablespoons olive oil
- 1 1/2 cups fresh mint leaves (no stems)
- Salt and freshly ground black pepper
- 1/2 rack rib lamb chops
Cooking Directions : - Preheat oven to 475 degrees F. In the bowl of a food processor, combine shallot, garlic, mustard, 3 tablespoons olive oil, and mint; season with salt and pepper. Pulse until a medium-textured paste forms, about 30 seconds; set aside.
- Heat a cast-iron skillet large enough to accommodate the half-rack of ribs, over medium-high heat. Add the remaining tablespoon olive oil. Season lamb with salt and pepper, and place in the skillet, fat side down. Sear meat on both sides until well browned, 4 to 5 minutes. Remove the skillet from the heat, and transfer the lamb to a clean surface.
- Spread the reserved mint paste on the meaty side of the lamb, and place the lamb in a shallow baking pan. Transfer to the oven, and roast until the lamb is medium rare, or until the internal temperature is 130 , 18 to 22 minutes. Remove from the oven, and place lamb on a cutting board; let rest for 5 to 10 minutes before slicing. Slice between the bones, and serve.
Yield: 4 servings Still Hungry? Have the butcher trim as much fat from the lamb as possible. This will help to keep the rub crisp. Nutrition per serving : - Calories: 338 kcal
- Carbohydrates: 7 g
- Dietary Fiber: 0 g
- Fat: 28 g
- Protein: 13 g
- Sugars: 0 g
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| Seafood Paella Posted: 13 Jan 2010 08:48 PM PST Ingredients : - 3 cups homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat
- 2 cups low-sodium clam juice
- 1 pinch saffron
- 1 cup sugar-snap peas, tough strings removed, cut in half on the bias
- 2 links chicken sausage, cut into 1/2-inch rounds
- 12 medium shrimp, peeled and deveined
- 12 squid, cleaned and cut into 1-inch rings
- 1 medium onion, peeled and finely diced
- 2 tablespoons minced garlic
- 1 red bell pepper, seeded and cut into 1-inch-long matchsticks
- 1 yellow bell pepper, seeded and cut into 1-inch-long matchsticks
- 1 pound uncooked paella rice
- 1 pound cockles and mussels
- 1/4 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 6 plum tomatoes, seeded and cut into 1/4-inch dice
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- Olive oil cooking spray
Cooking Directions : - Place stock, clam juice, and saffron in a medium saucepan over medium-high heat. Bring to a boil, cover, and reduce heat; simmer 15 minutes. Remove from heat; set aside.
- Prepare an ice bath. Bring a medium saucepan of water to a boil, and blanch sugar snap peas until bright green and just tender, about 1 minute. Using a slotted spoon, transfer peas to ice bath; let cool. Drain, and set aside.
- Coat a paella pan (or a 6-quart Dutch oven that measures 11 inches in diameter and 5 inches in height) with cooking spray; set over medium-high heat. Add sausage, and cook until well browned, turning, about 5 minutes.
- Add shrimp, and cook 1 1/2 minutes. Add squid, and cook until opaque, about 1 1/2 minutes more. Transfer seafood and sausage to a plate, and set aside.
- Add onion, garlic, and bell peppers to paella pan; saute until onions are translucent, about 3 minutes. Add uncooked rice; saute until translucent, 1 to 2 minutes more. Add 4 cups reserved stock mixture; bring to a boil. Reduce heat to medium low, and cover. Cook until most liquid has been absorbed and the rice is just tender, about 10 minutes.
- Meanwhile, place remaining cup of stock mixture, cockles, and mussels in a saute pan over medium-high heat. Cover, and bring to boil. Cook until all shells have opened, 2 to 3 minutes; discard any that remain closed.
- Add paprika, black pepper, tomatoes, shrimp, squid, and sausage to rice mixture; combine. Add cockles, mussels, and cooking liquid to mixture, being careful to leave behind any residue in saute pan. Stir in parsley; garnish with peas. Serve immediately.
Yield: 6 servings Still Hungry? Different brands of clam juice vary in sodium content; choose one that contains sixty milligrams per ounce or less. Nutrition per serving : - Calories: 559 kcal
- Carbohydrates: 76 g
- Dietary Fiber: 3 g
- Fat: 9 g
- Protein: 35 g
- Sugars: 7 g
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| Orange-Infused Roasted Green Beans and Red Peppers Posted: 13 Jan 2010 08:33 PM PST Ingredients : - 1 pound green beans, trimmed
- 1 red bell pepper, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1 orange, zested
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
Cooking Directions : - Preheat oven to 450 degrees F. Toss green beans, bell pepper and oil in a large bowl. Add orange zest, salt and crushed red pepper to taste; toss to combine. Spread on a large baking sheet. Roast the vegetables, turning once halfway through cooking, until tender and slightly wilted, about 15 minutes.
Yield: 4 servings Still Hungry? Roasting brings out the natural sweetness of the green beans and bell pepper. Nutrition per serving : - Calories: 76 kcal
- Carbohydrates: 10 g
- Dietary Fiber: 4 g
- Fat: 3 g
- Protein: 2 g
- Sugars: 3 g
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