The Ashoka Cookbook: Simple Indian Recipes

The Ashoka Cookbook: Simple Indian Recipes 
 160 pages | PDF | 77 MB

Sanjay Majhu has published 'The Ashoka Cookbook, Simple, Tasty Indian Recipes' to give curry lovers a chance to recreate the intoxicating aroma of the Ashoka cuisine in their own kitchens.

Containing a comprehensive range of mouth-watering curry recipes from all over India, the Ashoka Cookbook shows curry lovers, in easy-to-follow steps, how to prepare the full spectrum of Indian cuisine from north, south, east and west of the Indian sub-continent.

All the secrets of the Ashoka kitchens are revealed in colourful recipes, including a whole host of starters and accompaniments from pakora to spiced onions, as well as favourite curries from creamy chasnis and kormas to the full bhoona, and a selection of delectable Indian desserts.

'Food should be simple,' said Sanjay. 'That's why I've have always insisted that our Ashoka chefs use the freshest ingredients and keep the flavour simple. It's easy to get carried away with the spices, but a good chef knows when cardamoms should be used, or how much chilli powder to use. All the dishes in this book are easy, delicious recipes, offering a selection of my favourite dishes.'

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Beautiful Kitchens - December 2010/January 2011

Beautiful Kitchens - December 2010/January 2011
English | 156 pages | PDF | 30.70 Mb

The UKs best selling kitchens magazine. Each issue of Beautiful Kitchens is full of inspirational ideas and practical advice for people who are actively seeking to make a change in their kitchens.

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Food Network Magazine - December 2010

Food Network Magazine - December 2010
PDF | 210 Pages | English | 66.4 Mb

Food Network Magazine is the only food magazine out there that covers every amazing aspect of food and food culture. The wide range of dishes made on Food Network is reflected in the pages of the magazine, and it's the only magazine that features all your favorite stars!

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Saveur - December 2010

Saveur - December 2010
English | 144 pages | PDF | 78.00 Mb

Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world.

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Taste of Italia - December 2010

Taste of Italia - December 2010
English | 84 pages | PDF | 18.80 Mb

Tastes of Italia is an award winning publication from the Inland Empire Media Group. Tastes of Italia Magazine offers a unique view of Italian culture through its wonderful cuisine. Our approach is to take historic, authentic Italian recipes and modernize them for today's busy cooks.

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Good Food - December 2010

Good Food - December 2010
English | 220 pages | PDF | 52.20 Mb

Every recipe is tested by the Good Food cookery team, and the team's tips will help you every step of the way. Plus, each month the TV section includes recipes from popular cookery programmes. Whether you are a beginner or want to create something new and exciting for every meal of the month - this is the magazine for you. Take out a subscription online today!

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Shortbread Cookies

Shortbread Cookies

Ingredients

115g butter, at room temperature
55g caster sugar (I like to use golden for flavour)
Good pinch of salt
130g plain flour
40g ground rice
Demerara sugar, to finish

Preparation

1. Pre-heat the oven to 150C. Put the butter into a large mixing bowl, and beat with a wooden spoon until soft. Beat in the sugar and salt.

2. Sift over the flour and ground rice and mix to a smooth dough; if it doesn't come together, add a little more butter.
3. Line a 15cm cake or tart tin with baking parchment, and pat, or lightly roll, the dough into a shape slightly smaller than the tin. Alternatively pat out to 1cm thickness and cut into biscuits and put on a lined baking tray. Put in the fridge to chill for 15 minutes until firm.

4. Bake for around an hour (about half that for biscuits) until cooked through, but not browned. Take out of the oven and cut into fingers, slices or squares.

5. Allow to cool for a couple of minutes, then sprinkle with demerara sugar and transfer to a wire rack. Once cold, this should last for a good few days in an airtight container.

Makes about 12 portions

Scrambed Egg Sausage cheese Sandwich

Scrambed Egg Sausage cheese Sandwich
hardy and healthy meal

Ingredients
5 eggs
1/4 cup shredded carrots
1/2 cup shredded cheddar cheese
5 brown and serve sausages chopped
1/4c up onions chopped
1/4 cup mushrooms chopped
1/4  cup 2o/o milk

4 slices wheat bread, toasted and buttered
2tbsp. butter

Preparation

Beat eggs in bowl;
Add other ingredients except for cheese;blend together;
Melt butter in skillet ,add egg mixture.
Sauté stirring frequently till cooked on medium heat .
Add cheese on top,shut off heat.put cover on ,let stand few minutes. till cheese is melted,Add on top of toasted buttered bread.
Serve hot.eat right away.
or make scrambles eggs ahead of time,just warm up

Variations:
1.Could be better with bacon chips
2.would be good also using flour tortillas instead of bread!
3.adding, salsa picante or hot sauce (Louisiana, please!) would improve this sandwich. Otherwise it might be a little bland. Good protein, though and if one uses spray rather than butter in the pan it's relatively low fat, too.
4.add ketchup,cocktail sauce on top of eggs; or even salsa and sour cream ,even better....

What’s Cooking – Holiday 2010

What’s Cooking – Holiday 2010
PDF | 68 pages | English | 50.6 MB

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Food Light & Easy Cookbook – 2010

Food Light & Easy Cookbook – 2010
PDF | 78 pages | English | 52.6 MB

Food Light & Easy Cookbook - Whether planning an intimate party for two or a large affair, this special will help you make an impression with suggestions ranging from choosing napery, creating a mood to arranging flowers. Plus, recipes for those special occasions celebrating milestones and holidays.

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Food Entertaining Cookbook – 2010

Food Entertaining Cookbook – 2010
PDF | 96 pages | English | 50 MB

Food Entertaining Cookbook - Whether planning an intimate party for two or a large affair, this special will help you make an impression with suggestions ranging from choosing napery, creating a mood to arranging flowers. Plus, recipes for those special occasions celebrating milestones and holidays.

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Aloo Tikki (Potato tangy snack)

Aloo Tikki
Potato tangy snack

Ingredients

3 large boiled aloo (potatoes)
1 tsp salt or as per taste
1/4th tsp ground black pepper
For Stuffing:
2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

Preparation

Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.

Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.

Divide it into 10 equal portions.

Now wash and dry your hands and rub them with little oil.

Take each portion of potato mixture and make a ball. Now aking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.

Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.

Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.

Serve aloo tikki hot with chutney and stirred curd.

Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

Onion Bhaji

Onion Bhaji

Ingredients 

140g gram flour
1 tsp ground cumin
ltsp ground turmeric
ltsp bicarbonate of soda
1/2 tsp chilli powder
2tsp lemon juice
2tbsp vegetable or groundnut oil, plus
enough for deep-trying
2-8 tbsp water
2 onions, thinly sliced
2tsp coriander seeds, lightly Crushed
(Makes 12)

Preparation

Sift the gram flour, salt, comb, turmeric, bicarbonate of soda and
chilli powder into a large bowl.

Mix in the lemon juice and on and then very gradually stir in just enough water to form a batter with a similar consistency to that of single cream.

Now mix in the onions and the crushed coriander seeds.

Heat enough oil for deep-frying in a wok or deep-fat fryer until it reaches 190C or until a cube of bread browns in 30 seconds.

Without overcrowding the pan, drop in spoonfuls of the onion mixture and fry for 2 minutes.

Then use tongs to flip the bhajis over and continue frying for a further 2 minutes or until golden brown.

Immediately remove the bhajis from the oil and drain well on kitchen paper Fry the remaining batches of bhajis and serve with chutney or pakora sauce.



Pakora Sauce

Ingredients 

250 m1 natural yoghurt
salt to taste
5g red chili powder
15g ready-made mint sauce
100g tomato ketchup

Preparation

Pour the yoghurt into a large bowl, add the salt andmix. Add the
chili powder, mint sauce and ketchup and mix everything together
thoroughly.

Refrigerate and Serve chilled


Mint and Coconut Chutney

Ingredients

50g fresh mint leaves, finely chopped
6tbsp desiccated. dry, unsweetened shredded coconut
1 tbsp sesame seeds
1/4 tsp salt
175m1 natural yoghurt


Preparation

Put all the ingredients into a food processor and blend until smooth.

Transfer the chutney to a jar, cover and chill until needed.

Especially good served with lamb tikka or lamb samosas.

Savour - Fall 2010

Savour - Fall 2010
True PDF | 84 pages | English | 15.4 MB

Savour magazine is a gourmet, food, wine and travel magazine that specializes in essays about various world cuisines.

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Flavour Magazine - November 2010

Flavour Magazine - November 2010
English | 68 Pages | PDF | 9 Mb

Flavour magazine is each month is a mixture of reviews, features and columns which deal with the debate over rural and urban; organic and local and the issues that surround how our food is produced. We showcase the best and meet those who make some of the best food and drink in the country.

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Kitchen Garden – December 2010

Kitchen Garden – December 2010
PDF | 108 pages | English | 52.8 MB

Kitchen Garden Magazine – UK’s No.1 for growing your own fruit and vegetables. KG also offers great monthly give-aways, special gardening offers, recipes, growing tips and much more.

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Eat Magazine - November/December 2010

Eat Magazine - November/December 2010
True PDF | 48 pages | English | 30.77 MB

Eat Magazine is a comprehensive food, wine and associated good living resource that brings you restaurant reviews, recipes from award-winning chefs, wine recommendations, local travel tips, cook's toys and tools, books and lots more.

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Yummy – November 2010

Yummy – November 2010
PDF | 114 pages | English | 50 MB
 

Yummy - Easy Meal Every Day.

Yummy is the modern food magazine that inspires readers to be creative with their home menus, given time and budget constraints. Every issue features more than 50 new recipes that are quick-to-do and easy-to-prepare, with ingredients readily available in any supermarket. Yummy also delivers produt and supermarket news, expert advice, and other interesting food and restaurant features.

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Weight Watchers – November/December 2010

Weight Watchers – November/December 2010
PDF | 144 pages | English | 24.2 MB

Weight Watchers Magazine delivers smart advice and delicious recipes that can help you succeed with your weight loss program and feel great about yourself. In every issue, real people share the tips that worked for them. Find the support and motivation you need to reach your weight loss goals within the pages of Weight Watchers Magazine.

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National Culinary Review - November/December 2010

National Culinary Review - November/December 2010
English | 68 pages | True PDF | 18.10 Mb

National Culinary Review (NCR), read by more than 22,000 chefs and culinary professionals, appeals to culinarians for its insightful articles on food, drink and menu trends, product application, management and lifestyle issues, recipes, and personal and professional development. Launched in 1932, NCR is the flagship publication of the American Culinary Federation. It is a benefit of membership and is also available by paid subscription.

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French Country Beef Stew

French Country Beef Stew

In France, this classic stew made with beef, vegetables and red wine would be known as a daube. Slow-cooking the surprisingly lean beef shanks melts and softens the connective tissue, producing succulent results. If you prefer, use nonalcoholic wine. Serve with barley to soak up the delicious sauce.

Ingredients

3 1/2-3 3/4 pounds sliced beef shank (see Note), trimmed
2 teaspoons extra-virgin olive oil
4 slices turkey bacon, coarsely chopped
1 1/2 cups finely chopped onion (2 medium)
1 1/2 cups diced carrots (2 medium)
1/2 cup diced celery (1 stalk)
3 cups reduced-sodium beef broth
2 cups dry red wine, such as Merlot or Zinfandel
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
2 bay leaves
2 2 1/2-inch-long strips orange zest
Freshly ground pepper to taste
1/2 cup chopped watercress or parsley

Preparation

Heat oil in a 4- to 5-quart Dutch oven over medium-high heat. Add bacon and cook, stirring often, until lightly browned, 3 to 5 minutes.
Add onions, carrots and celery; cook, stirring often, until the vegetables are softened and lightly browned, 8 to 10 minutes.
Add broth, wine, thyme, bay leaves and orange zest. Bring to a boil.

Rinse beef with cool water to remove any bone bits. Place the beef in a 5- to 6-quart slow cooker and turn heat to high. Carefully pour the hot vegetable mixture over the beef. Put the lid on and cook until the beef is falling-apart tender when prodded with a fork, 6 to 7 hours.

Preheat oven to 350°F. Using a slotted spoon, transfer the cooked beef to a bowl. Lift out the bones. Scoop marrow out and add to the meat, if desired; discard bones. Break the meat into 2- to 3-inch chunks with a spoon. Cover and keep warm.

Discard the bay leaves and orange zest from the sauce; skim fat. Pour the sauce into a large skillet.
Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Season with pepper.
Add the beef and heat through.

To serve, ladle the stew into bowls and sprinkle with watercress (or parsley).

Baked Beef Stew variation: Total: 4 1/4 hours Preheat oven to 350°F. In Step 1, use only 1 1/2 cups broth and 1 1/2 cups red wine.
In Step 2, place beef and vegetables in a Dutch oven, cover and bake for 3 to 3 1/2 hours. Skim fat.
Discard the bay leaves and orange zest. Lift out the bones, scoop marrow and add, if desired; discard the bones.
Break the meat into chunks. Blend 2 tablespoons cornstarch with 1/4 cup water; stir into the stew. Return the pan to the oven and bake, uncovered, stirring occasionally, until bubbling, 25 to 30 minutes.

Note: If you cannot find beef shank, substitute cubed stewing beef.

Pani Puri

Pani Puri

Ingredients

 for Puri
Rava(Semolina ) 1/2 cup
Maida ( Plain Refined Flour) 1/2 tbsp.
Cooking Soda 1/2 teaspoon
Salt to taste
Oil for Frying

For Spicy Water
Chopped Mint Leaves 1 1/2 cups
Chopped Coriander Leaves 1 tbsp.
Tamarind 1/3 cup
Ginger 1"
Green Chillies 4 to 5
Ground Cumin Seed (roasted) 1 tsp.
Kala Namak (Black Salt ) 1 1/2 tsp.
Salt to taste

For Filling

Potato Filling

1. Boiled Potato, finely chopped /mashed and mixed with salt and red chilli.


Lentil Filling
Cooked Channa or Peas - 1 cup
Salt to taste
Chili powder 1/2 tsp
Turmeric powder
Garam masala powder 1/4 tsp

Cook the channa or peas till tender. Then drain and cook with the masala till aroma comes out.

For Red Tamarind Chutney

Tamarind 1 cup
Jaggery 1/2 cup
Sugar 2 tbsp.
Red chilli powder 1/2 tsp
Dry Roasted cumin powder 1 tsp
Kali Mirch (Black pepper) powder 1/4 tsp.
Cloves 2
Warm water 2 cups
Oil 1 tsp.
Salt to taste

Preparation 
For Puri:

In a bowl take semolina, plain flour, Cooking Soda, salt, 2 tablespoons of oil and knead well to make a stiff dough, leave it bit stiffer than normal.

Cover it with a wet muslin cloth and let it rest for 15 mins.

Then pinch out very small balls and roll them into small circles.

Put the rolled out circles back under the muslin cloth while you are rolling the rest and before they can be fried.

Heat oil in a thick bottomed pan, deep fry the puris

The idea is to puff them and fry them till golden brown.

Take them out and put them on kitchen paper towel, to get rid of the extra oil.

Notes: Allow the puris to cool before storing them in an airtight container. Else they will become soggy.

For making spicy water or Pani

Extract pulp from the tamarind

Add mint leaves, coriander, ginger, chillies and dry roasted cumin seed to the tamarind pulp. Add little water and blend to a smooth paste.

Add salt and black rock salt to taste.

Put it in the fridge to cool down.

Add water as required.

How to make Red Tamarind Chutney

Extract the pulp from tamarind.

In a pan dry roast the cumin seeds and the cloves. Pound them into coarse powder.

To the tamarind pulp add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt.

Put the mixture in a pan and heat for 5 minutes on medium heat.

Remove from heat and let it cool down.

This will tend to thicken up, so add warm water if it becomes too thick.

Once it cools, blend the contents in a blender to a smooth paste.

Assembling the Pani Puri

Poke a small hole in the center of the Puri

Add a tsp of mashed boiled potato / Channa in the middle of the puri. Add a little of the red tamarind Chutney. Dip it in the spicy water / pour some spicy water in it..

Peanut Butter Cheesecake

Peanut Butter Cheesecake
Smooth and creamy peanut butter cheesecake

Ingredients
Crust:
2 cups Crispix, crushed
2 tablespoons sugar
1/3 cup melted unsalted butter

Filling:
1 pound cream cheese, softened
1 pound sour cream, at room temp
3/4 cup sugar
3 each eggs, at room temp
1/2 tablespoon vanilla
1 3/4 cup peanut butter
1/8 teaspoon salt

Preparation1. Preheat oven to 325 degrees.
2. Spray the bottom and sides of a 9 inch spring form pan with cooking spray.
3. Cover the bottom and sides of the pan with foil and have a 2 inch tall baking pan ready to place the filled spring form in.

Crust:

1. Stir crumbs,sugar and butter until combined; press onto bottom of 9-inch spring form pan.

Filling:

1. Whip cream cheese and sugar until smooth. Scrape the bowl, including the bottom
2. Add in sour cream. Whip until smooth. Scrape the bowl.
3. Add vanilla, salt and peanut butter. Whip again until smooth. Scrape the bowl.
4. Add eggs. Whip until incorporated.
5. Pour onto crust and bake in a water bath at 325 degrees for 45 minutes, or until the cheesecake begins to pull away from the sides of the mold.

Serving:

1. Chill for 4 hours or overnight. Slice and serve with berry, chocolate, banana or vanilla sauce.

Vegetarian Times – November/December 2010

Vegetarian Times – November/December 2010
True PDF | 88 pages | English | 18.3 MB

Vegetarian Times - Great food, good health, smart living.
Vegetarian Times is written for those at the forefront of the healthy living movement. Published nine times a year, it provides delicious recipes, expert wellness information, and environmentally sound lifestyle solutions for both full-time and part-time vegetarians. Replete with beautiful photography and articles from leading experts, Vegetarian Times will be of interest to anyone with a passion for eating healthy while staying environmentally conscious.

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25 Beautiful Homes - December 2010

25 Beautiful Homes - December 2010
English | 180 pages | PDF | 44.60 Mb

25 Beautiful Homes is designed for readers with traditional tastes and a sense of personal style. Aspire to your dream house and enjoy looking at other people's homes, designs and styles for inspiration.

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A Little French Cookbook

A Little French Cookbook
 PDF | 60 pages | 111.14 Mb

With such traditional and contemporary dishes as Tarte Tatin, Croissants, Ratatouille and Salade Nicoise, French cuisine is rightly regarded as one of the richest in the world, and these recipes add up to a repertoire that most would be happy to eat day after day. Once easily available in any number of modest restaurants, today they are more often found in the home; all the more reason, then, to cook them yourself!

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A Little Mexican Cookbook

A Little Mexican Cookbook
60 pages | PDF | 108.52 Mb

Mexican cooking exhibits all the richness of a cuisine that is a combination, not only of ingredients such as chillies, nuts, spices and seeds but also of different cultures - Aztec, Mayan and Spanish.This book seeks to introduce a few of the jewels of the Mexican kitchen; you will find some surprises from the rich Mole Poblana con Pavo to the simple but flavourful Pozol

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A Little Italian Cookbook

A Little Italian Cookbook
 60 pages | PDF | 109.48 Mb

Exotic pasta to pizza and beyond, this charming little cookbook presents a delicious collection of recipes capturing the essence of authentic italian cuisine. Each recipe is accompanied by a delightful full-color illustration.

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Lemony Chicken Salad in Tomato Shells

Lemony Chicken Salad in Tomato Shells

These small, stuffed Roma tomatoes make a colorful and flavorful appetizer. The chicken salad contains celery and toasted almonds, which provides a little crunchiness to the stuffed tomatoes. You can share this recipe with others that are looking for good appetizers to serve.

Ingredients

3/4 cup finely chopped smoked chicken or turkey
2 tablespoons finely chopped celery
1 tablespoon thinly sliced green onion
3 tablespoons mayonnaise or salad dressing
1/4 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
1/8 teaspoon freshly ground pepper
10 to 12 small Roma tomatoes
1/2 cup chopped arugula, watercress, or fresh spinach
2 tablespoons chopped toasted almonds

Preparation

For salad, combine smoked chicken or turkey, celery, and green onion in a small mixing bowl.
Stir in mayonnaise or salad dressing, lemon peel, lemon juice, and pepper. Cover and chill up to 4 hours.

Cut tomatoes in half lengthwise. Scoop out and discard the tomato pulp, leaving 1/4-inch-thick shells.
Place tomato shells, cut sides down, on paper towels to drain. Let stand for 30 minutes.

Just before serving, stir watercress, arugula, or spinach and almonds into the chicken mixture.
Spoon some salad into each tomato shell. Arrange on a platter. Serve immediately or cover with plastic wrap and chill in the refrigerator up to 1 hour.
Makes 20 to 24.

Fried Chicken with Creamy Gravy

Lower-Fat Fried Chicken with Creamy Gravy

Try this lower-fat fried chicken with creamy gravy for a healthier version of the traditional Southern favorite. By using only chicken breasts, a limited amount of cooking oil, and evaporated fat-free milk in the gravy, this dish becomes more heart healthy without losing any of its flavor. Pair it with some fresh green beans and mashed potatoes for the perfect meal.

Ingredients

6 medium chicken breast halves, skinned (2-1/4 pounds total)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 to 1/4 teaspoon pepper
2 tablespoons cooking oil
1/2 cup evaporated skim milk
1/2 cup chicken broth

Directions

In a plastic bag combine flour, salt, paprika, and pepper. Add two chicken breasts at a time to the bag; shake to coat. Remove chicken from bag, shaking off any excess coating in the bag. Reserve remaining flour mixture.

In a 12-inch skillet heat cooking oil. Add chicken and cook, uncovered, over medium heat for 10 to 15 minutes, turning to brown evenly.

Reduce heat; cover tightly. Cook 30 minutes. Uncover and cook 10 to 15 minutes more or until chicken is tender and no longer pink.

Drain chicken on paper towels. Keep warm.

Pour fat from skillet and discard.

For gravy, in a small bowl slowly stir milk into reserved flour mixture.

Stir in chicken broth. Add mixture to skillet.

Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
Serve gravy over chicken.
Makes 6 servings.

Chicken Ratatouille

Chicken Ratatouille

Ratatouille is a traditional French food that is made from a wide variety of vegetables. Eggplant, tomatoes, zucchini, sweet peppers, and onions are the ones most commonly used in this side dish. This version puts chicken into the mix where it slowly cooks to perfection, making this a complete meal. Serve with rolls on the side.

Ingredients

1 3- to 3-1/2-pound broiler-fryer chicken, cut up
2 tablespoons cooking oil
1 large onion, sliced
1 clove garlic, minced
2 large tomatoes, diced
1 large green sweet pepper, cut into 1/2-inch strips
1 small eggplant (about 1 pound), peeled and cut into 1-inch chunks
2 small zucchini, cut into 1/2-inch chunks
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
3 slices bacon, crisp-cooked, drained, and crumbled
Snipped parsley (optional)

Preparation

Skin chicken. In a 4-1/2-quart Dutch oven cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside.

Add onion and garlic to drippings in Dutch oven. Cook about 5 minutes or until tender.

Add tomatoes, green sweet pepper, eggplant, zucchini, bay leaf, salt, and pepper.

Return chicken to Dutch oven. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until chicken is tender and no longer pink, stirring occasionally. Spoon off excess fat, if necessary.

Stir in bacon. Discard bay leaf.

If desired, for a thicker sauce, transfer chicken to serving bowl; keep warm. Simmer vegetables, uncovered, for 5 to 10 minutes more.

Pour sauce over chicken. Sprinkle with parsley before serving, if desired.
Makes 6 servings.

Spring Vegetable Ragout

Spring Vegetable Ragout

Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew. Tossed over pasta, this one is a true fusion, a halfway point between ragu and ragout.

Ingredients

4 ounces whole-wheat spaghetti
1 tablespoon extra-virgin olive oil
1 small leek, white and pale green parts only, halved, washed and thinly sliced
1 small yellow summer squash, quartered lengthwise, then cut into 1/2-inch pieces
4 ounces sugar snap peas, halved crosswise (1 cup)
16 grape or cherry tomatoes, halved
1/2 cup vegetable broth
2 tablespoons minced fresh basil leaves
1/4 teaspoon freshly ground pepper
3/4 cup finely grated Parmesan cheese

Preparation

Bring a large pot of water to a boil. Add spaghetti and cook until just tender, about 9 minutes or according to package directions.
Meanwhile, heat oil in a medium saucepan over medium heat. Add leek and cook, stirring frequently, until softened, about 2 minutes. 

Add squash and peas; cook, stirring often, until crisp-tender, about 3 minutes. Add tomatoes and broth and bring to a simmer, stirring often. Simmer until the tomatoes begin to soften, about 1 minute. 

Add basil and pepper; cook, stirring, until the tomatoes are juicy, 1 minute more. Remove from heat and stir in cheese.
Drain the pasta; add it to the ragout and toss well to combine.

Lasagna Rolls

Lasagna Rolls

Crumbled tofu replaces the ricotta in our Italian-style vegetarian meal.

Ingredients

12 whole-wheat lasagna noodles
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 14-ounce package extra-firm water-packed tofu, drained, rinsed and crumbled
3 cups chopped spinach
1/2 cup shredded Parmesan cheese
2 tablespoons finely chopped Kalamata olives
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 25-ounce jar marinara sauce, preferably lower-sodium, divided
1/2 cup shredded part-skim mozzarella cheese

Preparation

Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds.

Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.

Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom.

To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.

Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes.

Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.

Creamy Asparagus Pasta

Creamy Asparagus Pasta

Lemon zest ties all the flavors together in this light and creamy pasta. Make it a meal: Serve with a salad of sliced fresh mozzarella and cherry tomatoes tossed with a little fresh basil, balsamic vinegar and olive oil.

Ingredients

8 ounces whole-wheat penne pasta
1 bunch asparagus, trimmed and cut into 3/4-inch pieces
1 1/2 cups whole milk
4 teaspoons whole-grain mustard
4 teaspoons flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
3 tablespoons minced garlic
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried
1 teaspoon freshly grated lemon zest
2 teaspoons lemon juice
1/2 cup grated Parmesan cheese, divided

Preparation

Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions.

Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.

Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat.

Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.

Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes.

Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.

Fettuccine Alfredo

Fettuccine Alfredo

Alfredo di Lello, the Roman restaurateur who created his signature sauce in the 1920s, might be startled to find this streamlined version that still tastes rich enough to satisfy those deep creamy-pasta cravings. The addition of zucchini boosts the nutritional profile. And when cut into thin strands, it can be twirled gracefully on a fork.

Ingredients

3/4 cup vegetable broth or reduced-sodium chicken broth (see Tips for Two)
4 large cloves garlic, peeled
4 ounces whole-wheat fettuccine
1 small zucchini, cut into matchsticks
2 teaspoons cornstarch, mixed with 1 tablespoon water
2 tablespoons reduced-fat sour cream
Pinch of freshly grated nutmeg
1/8 teaspoon freshly ground pepper, or to taste
3/4 cup freshly grated Parmesan cheese, divided
1 tablespoon chopped fresh parsley

Preparation

Bring a large saucepan of water to a boil. Combine broth and garlic cloves in a small saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.

After the garlic has simmered about 10 minutes, cook fettuccine in the boiling water, stirring often, for 8 minutes. Drop in zucchini and cook until the fettuccine is just tender, about 1 minute more.

Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. (Use caution when blending hot liquids; see Tip.) Return the mixture to the pot and bring to a simmer over medium-high heat. 

Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, nutmeg and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)

Drain the pasta and place in a large bowl. Add the sauce and 1/2 cup Parmesan; toss to coat well. Sprinkle with parsley and serve immediately, passing the remaining 1/4 cup Parmesan separately.

Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Pureeing hot liquids: Hot liquids can splatter out of a blender when it’s turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen—and yourself.

Easy Vegetarian:

Easy Vegetarian:
Uncomplicated and Sophisticated Vegetarian Recipes for All Seasons
64 pages | PDF | 6 MB

Vegetarian cooking has taken a firm foothold in our culture. Here you'll find a variety of savory meatless meals. Though the ingredients are simple to find and recipes a breeze to prepare, the emphasis is placed on purchasing seasonal produce for optimum flavor, nutrition and cost. Also included are tips on nutrition in a vegetarian diet - a guide about how to get  sufficient protien, profiles on legumes and grains, and information about sweetening alternatives.

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