Masrer at Cooking

 

 

Ingredients

• 1 pint(s) (about 3 cups) blueberries
• 3/4 cup(s) sugar
• Pinch of salt
• 1 teaspoon(s) fresh lemon juice
• 1 cup(s) whole milk
• 1 cup(s) heavy cream
• 16 to 20 graham crackers

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1. In a saucepan over medium-high heat, combine berries, sugar, and salt; cook, stirring often, until sugar dissolves, 3 to 4 minutes. Bring to a boil, reduce heat, and simmer 2 to 3 minutes. Add lemon juice.
2. Puree cooked berries in batches, filling blender no more than halfway each time. Strain into a bowl; refrigerate until chilled.
3. Stir milk and cream into berry mixture. Pour into ice cream maker, and freeze according to manufacturer's instructions. Transfer to freezer until firm enough to hold its shape, about 30 minutes.
4. To assemble, spread about 3/4 cup ice cream on one graham cracker; top with another cracker. Press lightly, and freeze again until firm.

 

 

 

Ingredients

• 3 tablespoon(s) reduced-fat mayonnaise
• 2 tablespoon(s) nonfat plain yogurt
• 2 tablespoon(s) shredded Parmesan cheese
• 2 tablespoon(s) chopped fresh basil
• 1 teaspoon(s) lemon juice
• Freshly ground pepper, to taste
• 8 slice(s) whole-wheat bread
• 8 ounce(s) thinly sliced reduced-sodium deli turkey
• 8  tomato slices
• 2 teaspoon(s) canola oil

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1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
2. Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.
3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

 

 

  Ingredients

 

• 2 teaspoon(s) vegetable oil, such as safflower
• All-purpose flour, for work surface
• 1 pound(s) frozen pizza dough, thawed
• 3/4 cup(s) store-bought marinara sauce
• 1 cup(s) (4 ounces) grated provolone cheese
• 1 cup(s) grape or cherry tomatoes, halved
• 1/2 medium red onion (optional), thinly sliced
• 1/4 pound(s) ground beef chuck
• Coarse salt
• Ground pepper

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1. Preheat oven to 450 degrees. Rub a large rimless baking sheet (or a rimmed one, upside down) with oil.
2. On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough into a 15-by-11-inch rectangle (if dough becomes too elastic to work with, let it rest a few minutes). Transfer to prepared sheet.
3. Spread sauce evenly over dough, leaving a 1-inch border all around. Top with provolone, tomatoes, and if desired, onion; scatter beef over top. Season with salt and pepper.
4. Bake until crust is golden, beef is cooked, and cheese is melted, about 20 minutes. Serve immediately.

 

 

 

Ingredients

• 3 medium red potatoes, cut into 1/2-inch chunks
• 1/3 cup(s) water
• 2 tablespoon(s) water
• 1 head(s) (small) cauliflower, cut into 1/2-inch chunks
• 2 tablespoon(s) vegetable oil
• 1  (8- to 10-ounce) sweet onion, finely chopped
• 3 clove(s) garlic, crushed with press
• 1 tablespoon(s) grated, peeled fresh ginger
• 1 1/2 teaspoon(s) ground cumin
• 2 can(s) (15 ounces each) no-salt-added garbanzo beans (chickpeas), drained
• 1 can(s) (14.5-ounce) no-salt-added fire-roasted tomatoes
• 1/2 teaspoon(s) ground tumeric
• 1/8 teaspoon(s) cayenne (ground red pepper), to taste, up to 1/4 teaspoon
• 3/4 teaspoon(s) salt
• Chopped fresh cilantro leaves, for garnish
• Plain yogurt, for garnish
• 1 package(s) naan (Indian-style flatbread), toasted

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1. In microwave-safe large bowl, combine potatoes and 2 tablespoons water. Cover with vented plastic wrap and microwave on High 5 minutes.
2. Add cauliflower to bowl, cover with vented plastic wrap, and microwave on High 5 minutes or until just tender. Drain.
3. Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add onion; cook 2 to 3 minutes or until golden brown and tender, stirring occasionally. Add garlic, ginger, and cumin. Cook 30 seconds or until golden, stirring.
4. Add remaining tablespoon oil, then potatoes and cauliflower. Cook 3 minutes, stirring to coat and lightly brown. Stir in garbanzo beans, tomatoes, turmeric, cayenne, and remaining 1/3 cup water.
5. Heat to boiling, then reduce heat to medium and simmer 4 minutes or until tender, stirring and scraping up any brown bits. Stir in salt; garnish with cilantro and yogurt. Serve with naan.

 

 

   Ingredients

• 6 ounce(s) rice stick noodles (vermicelli)
• 1 pound(s) broccoli florets
• 1  green onion, finely chopped
• 1/4 teaspoon(s) salt
• 3 tablespoon(s) sugar
• 1 tablespoon(s) water
• 1 tablespoon(s) vegetable oil
• 3 clove(s) garlic, very thinly sliced
• 1/4 teaspoon(s) crushed red pepper
• 1 tablespoon(s) lower-sodium fish sauce
• 1 pound(s) (16 to 20 count) shrimp, peeled and deveined
• 1/4 cup(s) packed fresh cilantro leaves
• 1/4 teaspoon(s) freshly ground black pepper

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1. In heavy 12-inch skillet, heat 1 inch water to boiling on high. Add noodles and cook 1 to 2 minutes or until just tender. With tongs, transfer noodles to colander. Rinse under cold water and drain.
2. When water in skillet returns to boiling, add broccoli. Cook 3 minutes or until tender-crisp; drain and transfer to large bowl. Toss with green onion and salt. Wipe skillet dry.
3. In same skillet, cook sugar and water on medium-high (stirring just until sugar dissolves) 3 to 4 minutes or until mixture turns dark amber. Stir in oil, garlic, and red pepper. Cook 10 seconds, then stir in fish sauce and shrimp.
4. Cook 2 to 3 minutes or until shrimp just turn opaque throughout, stirring frequently. Remove from heat, and stir in cilantro and black pepper.
5. Divide noodles and broccoli among serving plates. Spoon shrimp with sauce on top of noodles.

 

 

 

Ingredients

• 1 pound(s) ground pork
• 1 tablespoon(s) dry sherry
• 2 tablespoon(s) lower-sodium soy sauce
• Pepper
• 1 tablespoon(s) vegetable oil
• 2 clove(s) garlic, crushed with press
• 1/4 teaspoon(s) crushed red pepper
• 1 cup(s) diced jicama
• 1 bag(s) (14-ounce) coleslaw mix
• 2 tablespoon(s) water
• 3  green onions, thinly sliced, plus additional for garnish
• 1 teaspoon(s) sugar
• 8  (8-inch) soft taco-size flour tortillas
• 8 teaspoon(s) hoisin sauce

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1. In medium bowl, combine pork, sherry, 1 tablespoon soy sauce, and 1/8 teaspoon freshly ground black pepper.
2. In 12-inch skillet, heat oil on medium-high until hot. Add pork mixture in single layer and cook 1 minute without stirring. Cook 1 minute longer or until pork just loses its pink color, stirring. Transfer pork to large bowl.
3. To same skillet, add garlic and crushed red pepper and cook 10 seconds. Add jicama, coleslaw, and water. Cook 2 to 4 minutes or until vegetables are just tender, stirring occasionally.
4. Add green onions, sugar, pork, and remaining 1 tablespoon soy sauce and cook 1 minute longer, stirring.
5. Wrap tortillas in damp paper towels and microwave on high 1 minute or until tortillas are warm and pliable.
6. To serve, spread 1 teaspoon hoisin on each tortilla, divide pork mixture among tortillas, and fold to eat out of hand.

 

 

  Ingredients

• 1 pound(s) ground beef chuck
• 2 clove(s) garlic, crushed with press
• 3 tablespoon(s) packed fresh flat-leaf parsley leaves, finely chopped, plus additional for garnish
• 1 teaspoon(s) ground cumin
• 1 cup(s) finely chopped onion
• 1 1/2 teaspoon(s) dried oregano
• Salt
• Pepper
• 1 tablespoon(s) olive oil
• 2 pint(s) grape tomatoes
• 2 ounce(s) feta cheese, crumbled (1/2 cup)
• Toasted pitas, for serving

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1. In large bowl, with hands, combine beef, garlic, parsley, cumin, 1/2 cup onion, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until well mixed.
2. With wet hands, shape mixture into 12 small (2-inch-round, 1-inch-high), slightly flattened meatballs.
3. In 12-inch skillet, heat oil on medium-high until hot. Add meatballs in single layer. Cook 8 to 9 minutes or until they are browned and instant-read thermometer inserted in center registers 160 degrees Farenheit, turning once. Transfer meatballs to plate.
4. Drain fat from skillet and discard. To same skillet, add remaining 1/2 cup onion; cook on medium-high 1 minute, stirring. Add tomatoes and remaining 1/2 teaspoon oregano. Cook 5 to 7 minutes or until tomatoes soften and some burst, stirring mixture occasionally.
5. To serve, divide meatballs and tomato mixture among serving plates. Sprinkle feta and parsley on top of each. Serve with toasted pitas.

 

 

 

 

 

  Ingredients

• 1 piece(s) (2-inch-long) fresh ginger, peeled
• 2 tablespoon(s) vegetable oil
• 1 pound(s) broccoli florets
• 8 ounce(s) fresh shiitake mushrooms, stems discarded, cut into 1-inch pieces
• 1/2 cup(s) water, for vegetables
• 3 tablespoon(s) water, for glaze
• 1/4 cup(s) lower-sodium soy sauce, for vegetables
• 1 tablespoon(s) lower-sodium soy sauce, for glaze
• Pepper
• 4  (each 3/4 inches thick) center-cut boneless pork chops
• 2 clove(s) garlic, lightly smashed
• 2 tablespoon(s) whiskey
• Thinly sliced green onions, for garnish

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1. Cut half of ginger in quarters and finely chop remaining half.
2. In 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add finely chopped ginger and cook 10 seconds, stirring. Add broccoli and mushrooms. Cook 1 minute; stir in 1/2 cup water and 1 tablespoon soy sauce. Cover and cook 3 minutes or until vegetables are tender and liquid has evaporated. Transfer to serving plates; keep warm.
3. Wipe out skillet and heat remaining tablespoon oil on medium. Sprinkle 1/4 teaspoon freshly ground black pepper on pork to season both sides. Add pork to skillet and cook 7 to 8 minutes or until browned on the outside and barely pink in center, turning once. Transfer pork chops to plate.
4. To skillet, add garlic, whiskey, sugar, quartered ginger, remaining 1/4 cup soy sauce, and remaining 3 tablespoons water; simmer 4 to 6 minutes or until the consistency of thin syrup, stirring occasionally. Stir in any accumulated pork juices from plate. Remove and discard garlic and ginger.
5. To serve, divide pork chops among plates with broccoli mixture. Spoon sauce over pork.

 

 

  Ingredients

• 8 ounce(s) whole-wheat rotini or fusilli
• 1 tablespoon(s) extra-virgin olive oil
• 1  onion, chopped
• 3 clove(s) garlic, sliced
• 8 ounce(s) (about 3 1/2 cups) sliced white mushrooms
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper
• 1 can(s) (14-ounce) diced tomatoes with Italian herbs
• 8 cup(s) baby spinach
• 1/2 teaspoon(s) crushed red pepper (optional)
• 3/4 cup(s) part-skim ricotta cheese

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1. Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt, and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
3. Add tomatoes, spinach, and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
4. Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.
   
   Carb Servings: 3 starch, 2 vegetables, 1 lean meat, 1 fat. Carbohydrate Servings: 3. Nutrition Bonus: Vitamin A (90% daily value), Vitamin C (50% dv), Folate (25% dv), Potassium (22% dv), Calcium (21% dv), Iron (20% dv).

 

 

 

Ingredients
 

• 4 slice(s) (thin) pancetta
• 1 1/4 pound(s) ground chuck
• 3/4 teaspoon(s) coarse salt
• 1/2 teaspoon(s) chili powder
• 1/4 teaspoon(s) paprika
• Freshly ground pepper
• 4 ounce(s) fontina cheese, thinly sliced
• 4  hamburger buns, toasted if desired

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1. Preheat oven to 350 degrees. Place pancetta on a rimmed baking sheet. Bake, flipping the slices halfway through, until crisp, about 15 minutes. Drain on paper towels.
2. Meanwhile, using your hands, combine ground chuck, salt, chili powder, and paprika in a bowl, and season with pepper. Shape into 4 patties (about 4 inches in diameter).
3. Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Grill burgers 4 to 5 minutes. Flip burgers, and top with cheese. Grill 3 to 4 minutes more for medium-rare. Remove, and let rest 5 minutes. Top burgers with pancetta, and serve on buns.

 

 

 

 

  Ingredients

• 2 tablespoon(s) olive oil
• 4 clove(s) garlic, thinly sliced
• 4 cup(s) 1-inch cubed Italian bread
• 1 pound(s) skinless, boneless chicken thighs, trimmed and cut into 1-inch chunks
• Salt
• Pepper
• 3 medium (6- to 8-ounce) peppers, preferably red, yellow, and orange, very thinly sliced
• 1 medium shallot, chopped
• 3 tablespoon(s) dry sherry
• 2 tablespoon(s) water
• 1 tablespoon(s) fresh lemon juice
• 1/4 cup(s) pitted green olives, slivered
• 2 tablespoon(s) finely chopped fresh parsley leaves

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1. In 12-inch skillet, heat 1 tablespoon oil and half of garlic on medium until garlic begins to sizzle. Add bread and stir until well coated. Cook 5 to 6 minutes or until golden brown and crisp, stirring occasionally. Transfer to large platter.
2. Wipe out same skillet and add remaining tablespoon oil; heat on medium-high until hot. Add chicken and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Cook 3 minutes or until browned, stirring occasionally. Transfer to medium bowl.
3. Reduce heat to medium and add peppers. Cook 2 to 3 minutes or until peppers are just beginning to soften. Add shallots and remaining garlic; cook 2 minutes, stirring constantly. Stir in sherry and water, scraping up any browned bits. Cook 3 to 4 minutes longer or until peppers are very soft. Return chicken to skillet along with any juices. Cook 4 minutes or until chicken is no longer pink inside, stirring occasionally.
4. Remove skillet from heat and stir in lemon juice, olives, parsley, and 1/8 teaspoon salt. Pour chicken mixture over croutons. Serve immediately.

Ingredients