Pasta With Summer Vegetables And Spicy Peanut Sauce

Recipe By : Cooking Live Show #CL8907
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
for the sauce:
3/4 cups smooth peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar or white wine vinegar
1 tablespoon lime juice
1 small garlic clove — minced
cayenne pepper to taste
1/2 cup hot water
12 ounces pasta — i.e. rotelle,
— penne, farfelle
2 carrots — cut into thin
— slices on a
— diagonal
1 1/2 cup broccoli florets
1/2 pound snow peas — trimmed and cut
— crosswise into
— 1-inch pieces
4 scallions — thinly sliced

In a small saucepan combine the peanut butter, soy sauce, vinegar,
lime juice, garlic, cayenne and hot water. Whisk the sauce together
over moderate heat until smooth and hot.

In a kettle of boiling salted water cook the pasta for 5 minutes. Add
the sliced carrots to the cooking pasta, stir and cook for 1 minute.
Add the broccoli, stir and cook for 30 seconds. Add the snow peas,
stir and cook for another 30 seconds. Drain the pasta and vegetables
in a colander. Transfer the pasta and vegetables to a large bowl and
pour the hot sauce over the mixture, tossing to combine. Sprinkle with
scallions.

Yield: 4 servings

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Title: Paella
Categories: Chicken, Microwave, Rice, Spanish
Yield: 4 servings

3 tb Oil
8 Chicken drumsticks
2 Garlic cloves, crushed
1 lg Onion, sliced
1 1/2 c Long grain rice
2 1/2 c Hot chicken stock
1/2 ts Cinnamon
1 ts Papricka
1 ts Black pepper
10 Pieces saffron
2 Pimentos, sliced
250 g Mussels
250 g Prawns, shelled
125 g Frozen peas, thawed

MMMMM————————–GARNISH——————————-
6 Prawns, whole
Parsley

1. Place the oil in a bowl and cook on HIGH for 45 seconds. Add the
chicken and cook on HIGH for 5 minutes turning over halfway through.
Add the garlic and onion, cook on HIGH for a further 3 minutes. Add
the rice and cook on HIGH for 2 minutes, stirring every minute.

2. Pour on the stock and seasonings, cover and cook on HIGH for 9
minutes until the rice is is tender.

3. Stir in the pimento, mussells, prawns and peas. Re-cover and cook
on HIGH for 4 minutes. Transfer to a serving dish and garnish with
whole prawns and parsley.

MMMMM

Title: Ghost Cookies
Categories: Kids, Cookies, Halloween
Yield: 32 cookies

6 oz Vanilla flavored almond bark
15 1/2 oz Nutter butter cookies
Small black jelly beans

Melt almond bark following package directions. Dip 2/3 of each
cookie in melted candy, shaking gently to remove excess coating.
Place on wire rack with waxed paper underneath. For eyes, cut jelly
beans in half and place on cookies. Cool completely before removing
from rack. Source: Gifts That Taste Good

MMMMM

ENGLISH MUFFINS (LERNER)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Warm water
1 tb Dry yeast
2 tb Vegetable oil
1 t Salt
2 c Unbleached white flour
1 c Whole wheat flour

In a bowl, mix water, yeast, oil salt. Beat in the
white flour, followed by the whole wheat flour. Mix
well. Oil the dough’s surface allow to proof till
light, about 25 minutes.

Knead dough slightly, till soft. Cut into 6 poeces
roll each piece in cornmeal. Form each ball into
muffins, 3 3?4 inches in diameter. Place on a cookie
sheet.

Preheat oven to 350F bake for 15 minutes.

Anne Lerner, “Breads You Wouldn’t Believe”

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Title: STIR FRY RICE AND BEEF
Categories: Chinese, Beef
Yield: 6 servings

2 lb Sirloin
1 md Onion
1 md Green bell pepper
2 tb Vegetable oil
2 Minced clove garlic
3 c Cooked extra long grain rice
1 c Ketchup
1/2 c Sugar
1 ds Of vinegar

Cut meat into thin slices, about 1 inch long. Cut
onions into wedges and pepper into thin strips,
removing seeds. Heat 1 tablespoon oil in wok over high
heat, add meat and garlic. Stir-fry until meat is
brown and tender, about 5 minutes. Remove from wok.
Heat 1 tablespoon oil in wok over medium high heat.
Add onion and pepper. Stir fry until vegetables are
tender crisp, about 2 minutes. Add meat and rice to
vegetables. Combine all remaining ingredients in
saucepan, bring to a boil and then simmer for 15
minutes. Pour over rice, meat and vegetables. Stir-fry
until mixed well; serve warm.

—–

Creamy Peach Soup (Webb)

Recipe By : MEMORABLE MENUS MADE EASY by Robyn Webb
Serving Size : 6 Preparation Time :
Categories : Soups Fruit
Lowfat Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium peaches — peeled
pitted and cut into chunks
1/2 cup dry white wine
1 cup low-fat buttermilk
OR plain yogurt
1/2 cup part-skim ricotta cheese
2 teaspoons orange liqueur
2 tablespoons honey
mint leaves

1. Puree the peaches and wine in a blender and pour into a chilled bowl.
Add the remaining ingredients and mix well. Refrigerate for 1 hour.

2. Divide among six chilled soup bowls. Garnish each bowl with a mint leaf
and serve.

Nutritional information: Calories: 109. Calories from fat: 10. Total fat:
1g. Saturated fat: 1g. Cholesterol: 10 mg. Sodium: 77mg. Carbohydrate: 20g.
Dietary fiber: 2g. Sugars: 17g. Protein: 5g.

*Recipe from Memorable Menus Made Easy by Robyn Webb (American Diabetes
Association). Reviewed by Chicago Suntimes

Notes: Hot summer days call for light, refreshing meals. Fruit soups
provide a nice way to cool off and only take about 10 minutes to prepare.
If peaches aren’t in season, try honeydew, plums, nectarines or berries.
The wine and orange liqueur add zip to the creamy base, but you could
easily substitute vanilla or almond extract if you’re serving it to a
teetotaling crowd. Fruit soups can play the role of appetizer or dessert.
If you omit the alcohol, you could also add a little more yogurt and
ricotta, put it in a glass with a straw and let the kids think this healthy
treat is really a milkshake.

8/30/98 kitpath@earthlink.net
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STRAWBERRY SPINACH SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Raspberry vinegar
1/2 c Vegetable oil
1 c -Water
3 Shallots — finely chopped
-freshly ground black pepper
2 pt Strawberries — fresh ; 1 lb
-sliced
1 lb Spinach — fresh, trimmed (500g)

Strawberries need not be confined to dessert, says Denis Pelletier, chef
at Restaurant Le Mouilin de St. Laurent on Ile d’Orleans. The island is
one of the province’s lushest strawberry-growing areas. The chef suggests
serving this colourful salad with a semi-soft cheese as St. Nectaire.
Make a salad dressing by combining vinegar, oil and water. Add chopped
shallots and pepper to taste. Arrange sliced strawberries in a spiral
formation on the spinach and drizzle with the dressing.
SERVES:6

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Title: House Balsamic Vinaigrette
Categories: Salad dres, Chef
Yield: 1 /2 c

—————————OCCASIONAL VEGETARIAN—————————
1 t Salt
2 T Red wine vinegar
1 T Balsamic vinegar
1 1/2 t Dijon
1/2 t Pepper
6 T Olive oil
1 cl Garlic, sm, minced
1 Scallion, cut 1/8″ rounds
2 T Parsley, chpd

Stir salt into wine and vinegar. Add mustard and stir. Add pepper and oil;
whisk until blended. Add garlic, scallion and parsley.

—–

Date: Fri, 02 Jul 93 12:56:08 PDT
From: therese@garnet.berkeley.edu

An adaptation from a recipe in Aug. 92 Vegetarian Times

Paella Vegetariana

6- 8 oz flavored tofu or tofu sausage
(I used reduced-fat savory baked tofu, I don’t remember the brand)
2 cups black beans, cooked
(mix drained beans with juice of one lemon and set aside)
2-3 Tbs minced garlic
1 red pepper, diced
1 large onion, diced
1 large carrot, diced
1 tsp paprika
1/2 tsp fennel seed
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional)
1/4 tsp crushed saffron threads
2 cups uncooked long grain brown rice
3 1/2 cups boiling water
2 bay leaves
1 cup fresh or frozen green peas
1 cup fresh or frozen corn kernels
Cherry tomatoes, quartered, for garnish
Chopped parsley or cilantro, for garnish
Vegetable stock for saute-ing

Cut tofu into bite-sized pieces and set aside.

Heat 1-2 Tbs of veggie broth in a pot. Add garlic and saute for about
one minute, then add diced pepper and saute until fragrant, 1-2 minutes.
Set aside.

Heat 1-2 Tbs of veggie broth in a largish pot. Add remaining garlic and
onion and carrot. Saute for 2 minutes. Add paprika, fennel, cumin, salt,
pepper, cayenne if desired, and saffron. Stir for 30 seconds, then add
rice, boiling water, bay leaves, and tofu. Stir well and cover pot. Cook
for 40-45 minutes over low heat until water has been absorved and rice is
cooked. Add black beans, sauteed peppers, peas and corn to top of rice,
replace lid, and let sit for 5 minutes. Remove lid and fluff mixture with
a fork. Discard bay leaves. Serve garnished with cherry tomatoes and
parsley or cilantro.

Note: You may need to add more veggie broth to keep vegetables from
sticking during sauteeing. I didn’t measure, so am not sure of the
amounts here. This dish tastes amazingly rich considering it is so
low in fat, and is really colorful with all of those yummy veggies. My
husband didn’t like it because he dislikes fennel, so you can omit it
if you don’t like it either!

Caesar Style Dressing

Recipe By : The Disney Institute
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg yolk
4 tbl garlic oil
1 tbl red wine vinegar
1 tbl Dijon mustard
1 tbl grated parmesan
salt and pepper — to taste

Slowly pour oil into egg yolk while whisking. Slowly whisk vinegar into egg
mixture. Whisk in remaining ingredients. If dressing is too thick, thin it down
with a little water 1 teaspoon at a time.

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NOTES : This is called “Caesar Style Dressing” because anchovies are not
included (which were not used in the original Ceasar salad!).
Garlic oil is oil which has been heated with a clove of garlic.