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- Posted by elimam
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Prep Time 20 minutes Cook Time 25 minutes Servings servings
Ingredients- 2 tablespoons Extra Virgin Olive Oil
- 1 small yellow onion chopped
- 1/2 cup chopped sun-dried tomatoes
- 1 tablespoon chopped fresh dill
- 3 cloves garlic crushed
- 12 ounces chopped frozen spinach
- 1 tablespoon pale dry sherry
- 1 tablespoon curry powder
- 1 pinch cayenne pepper or to taste
- 1 can chickpeas drained
- 2 cups vegetable broth
- 1 cup whole wheat couscous
- salt to taste
Prep Time 20 minutes Cook Time 25 minutes Servings servings
Ingredients- 2 tablespoons Extra Virgin Olive Oil
- 1 small yellow onion chopped
- 1/2 cup chopped sun-dried tomatoes
- 1 tablespoon chopped fresh dill
- 3 cloves garlic crushed
- 12 ounces chopped frozen spinach
- 1 tablespoon pale dry sherry
- 1 tablespoon curry powder
- 1 pinch cayenne pepper or to taste
- 1 can chickpeas drained
- 2 cups vegetable broth
- 1 cup whole wheat couscous
- salt to taste
Instructions-
Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
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Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.
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- Posted by elimam
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Prep Time 10 minutes Cook Time 25 minutes Servings servingsIngredients- ■ Veggies
- 2 tablespoons Extra Virgin Olive Oil
- 2 green peppers chopped
- 3 cloves garlic diced
- 1 pound green beans
- 1/2 pound chopped carrots
- 1 cup chopped celery, green onion, napa cabbage, or other favorite veggies (optional)
- 3 teaspoons freshly squeezed lemon or lime juice
- 1 tablespoon red Thai curry paste
- 1/3 cup fresh natural tahini
- 1 tablespoon ground ginger
- 1 tablespoon agave nectar or sugar
- 1/2 cup coconut Milk
- Thai basil (optional)
- ■ Sauce
- 1/3 cup low-sodium wheat-free tamari sauce
- 1 tablespoon apple cider vinegar or to taste
- ■ Noodles
- 1 package Thai-style large or small rice noodles
Prep Time 10 minutes Cook Time 25 minutes Servings servingsIngredients- ■ Veggies
- 2 tablespoons Extra Virgin Olive Oil
- 2 green peppers chopped
- 3 cloves garlic diced
- 1 pound green beans
- 1/2 pound chopped carrots
- 1 cup chopped celery, green onion, napa cabbage, or other favorite veggies (optional)
- 3 teaspoons freshly squeezed lemon or lime juice
- 1 tablespoon red Thai curry paste
- 1/3 cup fresh natural tahini
- 1 tablespoon ground ginger
- 1 tablespoon agave nectar or sugar
- 1/2 cup coconut Milk
- Thai basil (optional)
- ■ Sauce
- 1/3 cup low-sodium wheat-free tamari sauce
- 1 tablespoon apple cider vinegar or to taste
- ■ Noodles
- 1 package Thai-style large or small rice noodles
Instructions- Heat oil in a large frying pan or wok over medium heat. Saute the chopped 1garlic and veggies in oil for 5-7 minutes until they soften just a bit. Then add the ingredients for the sauce to the veggies and stir to combine.
- After adding the sauce ingredients, lower the heat, and continue cooking until you the sauce has reached a creamy consistency and the veggies are perfectly crunchy and cooked to your liking. You may need to add more tahini or coconut milk to get a more saucy texture if you added more veggies or if the tahini you used was somewhat less oily. Play with the amounts to get the consistency you desire.
- While veggies are cooking, soak the rice noodles in a separate pot of boiling water for 3-5 minutes to soften.
- Drain and then add the softened rice noodles to the wok to soak in the sauce and veggies for just a minute to mix up the flavors and sauce. Just before removing from heat, add a handful of chopped fresh Thai basil, if desired. Then toss and serve immediately.
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- Posted by elimam
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Prep Time 20 minutes Cook Time 16 minutes Servings servingsIngredients- 2 links chorizo sausage cut into small pieces
- 1/2 cup part-skim ricotta cheese
- 1 cup shredded queso asadero (white Mexican cheese)
- 1/2 cup chopped cilantro
- 1 clove garlic finely minced
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1 package round wonton wrappers
- 1 teaspoon Extra Virgin Olive Oil
- 1 tablespoon salt
Prep Time 20 minutes Cook Time 16 minutes Servings servingsIngredients- 2 links chorizo sausage cut into small pieces
- 1/2 cup part-skim ricotta cheese
- 1 cup shredded queso asadero (white Mexican cheese)
- 1/2 cup chopped cilantro
- 1 clove garlic finely minced
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1 package round wonton wrappers
- 1 teaspoon Extra Virgin Olive Oil
- 1 tablespoon salt
Instructions- Add chorizo to a hot skillet set over medium heat; cook, stirring, until cooked through. Set aside to cool.
- In a large bowl, stir together ricotta, queso asadero, cilantro, garlic, cumin, and salt.
- Place chorizo in a blender or food processor, and pulse until finely ground. Pour combined ingredients into blender, and pulse until well blended.
- Place a teaspoonful of filling on a wonton wrapper. Dip a finger in water, and wet the top half edge of the wrapper. Fold in half, and pinch the edges to seal. Set aside, and continue filling and sealing the remaining wrappers.
- Add oil and about 1 tablespoon salt to a pot of boiling water. Gently place raviolis into water, and cook until raviolis float to the top, about 6 minutes. Remove to plates with a slotted spoon, and serve topped with marinara sauce.
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- Posted by elimam
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Prep Time 45 minutes Cook Time 15 minutes Servings servingsIngredients- 8 ounces package dry thin Asian rice noodles (rice vermicelli)
- 1/2 medium head cabbage cored and shredded
- 12 ounces package firm tofu
- 2 small zucchini shredded
- 4 green onions finely chopped
- 4 cloves garlic finely chopped
- 1 tablespoon ground black pepper
- 2 tablespoons Asian (toasted) sesame oil
- 2 eggs slightly beaten
- 2 teaspoons salt
- 1 package round wonton wrappers
- 1/2 cup Extra Virgin Olive Oil for frying
Prep Time 45 minutes Cook Time 15 minutes Servings servingsIngredients- 8 ounces package dry thin Asian rice noodles (rice vermicelli)
- 1/2 medium head cabbage cored and shredded
- 12 ounces package firm tofu
- 2 small zucchini shredded
- 4 green onions finely chopped
- 4 cloves garlic finely chopped
- 1 tablespoon ground black pepper
- 2 tablespoons Asian (toasted) sesame oil
- 2 eggs slightly beaten
- 2 teaspoons salt
- 1 package round wonton wrappers
- 1/2 cup Extra Virgin Olive Oil for frying
Instructions- Bring a pot of water to a boil, drop in the rice noodles, and boil until the noodles are soft but not mushy, 3 to 5 minutes, stirring occasionally. Rinse with cold water, and drain in a colander set in the sink. Chop the noodles up into small pieces, and set aside.
- Wrap the shredded cabbage in a kitchen towel or a length of cheesecloth, and squeeze the excess moisture out. Place the cabbage, tofu, zucchini, green onions, garlic, black pepper, sesame oil, eggs, salt, and chopped rice noodles in a large bowl, and mix with your hands until evenly mixed and the tofu is broken up into very small chunks.
- Place a round wonton wrapper onto a work surface, and spoon 1 to 2 teaspoons of filling into the center of the wrapper. Dip your finger in water and moisten the edge of the wrapper about halfway around, then fold the wrapper over, enclosing the filling, and pinch the edges together to make a half-moon shape. Lay the completed rolls on a cookie sheet while you finish filling and folding the rest.
- Heat the olive oil in a heavy skillet, and working in batches, fry the rolls until golden brown, 2 to 3 minutes per side.
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- Posted by elimam
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Servings servingsIngredients- 20 ounces cheese tortellini
- 1/3 cup red wine vinegar
- 3/4 cup Extra Virgin Olive Oil
- 1 1/2 tablespoons prepared Dijon-style mustard
- 2 cloves garlic minced
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 4 green onions thinly sliced
- salt to taste
- ground black pepper to taste
- 1 cup black olives
- 6 tablespoons grated Parmesan cheese
Servings servingsIngredients- 20 ounces cheese tortellini
- 1/3 cup red wine vinegar
- 3/4 cup Extra Virgin Olive Oil
- 1 1/2 tablespoons prepared Dijon-style mustard
- 2 cloves garlic minced
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 4 green onions thinly sliced
- salt to taste
- ground black pepper to taste
- 1 cup black olives
- 6 tablespoons grated Parmesan cheese
Instructions- Cook tortellini according to package directions--al dente.
- While tortellini is cooking, prepare marinade. Combine vinegar, mustard, garlic, basil, chopped parsley, onions, and salt and pepper to taste.
- Drain tortellini and rinse in cold water. Pour marinade over tortellini, add olives (and optional ingredients, see above) and refrigerate. When ready to serve, add Parmesan and some fresh parsley for garnish, if desired. Serve with toothpicks.
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Aug 1, 2016