Moosewood Restaurant Low Fat Favorites

[Guest guest]

here are two from Low Fat Favorites - I've made both of them and the

Spaghetti with Onions is an old favorite around here.

 

* Exported from MasterCook *

 

Spaghetti with Onions

 

Recipe By : Moosewood Restaurant Low Fat Favorites

Serving Size : 6 Preparation Time :0:00

Categories : Low Fat Onions

Pasta

 

Amount Measure Ingredient -- Preparation Method

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4 large onions

2 cloves garlic -- minced

2 teaspoons olive oil

1 pound spaghetti

1 cup skim milk

1 teaspoon cornstarch + 1 tablespoon water mixed

together

1 cup canned tomatoes -- crushed or coarsely

chopped

1 teaspoon salt

ground black pepper -- to taste

 

Cut each onion in half lengthwise and remove the peel. Slice each half

lengthwise into strips.

 

Bring a large pot of water to a boil.

 

While the water heats, pour the oil in a large nonstick skillet and add

the onions and the garlic. Saute, stirring occasionally to prevent

sticking, until the onions are translucent, about 10 minutes.

 

Ease the spaghetti into the boiling water, stir, cover. Add a little

salt. Cook the spaghetti until al dente.

 

Meanwhile, add the milk and the tomatoes to the onions. Then add the

cornstarch slurry. The milk MAY curdle but if you add the cornstarch

slurry, it shouldn't. Cover and gently simmer.

 

When the spaghetti has cooked, drain it and add it to the onion mixture.

Simmer the spaghetti in the sauce for a couple of minutes, stirring

constantly, until the pasta is done to your tastes and the sauce is

smooth. Drizzle in a little more milk if the sauce is too thick. Add the

salt and pepper to taste. Serve immediately with some good hot bread or

breadsticks.

 

Posted to Veg-Recipe 6/23/99

 

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* Exported from MasterCook *

 

Curried Rice Noodles

 

Recipe By : Moosewood Restaurant Low Fat Favorites

Serving Size : 2 Preparation Time :0:00

Categories : Low Fat Pasta

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound rice stick noodles

2 teaspoons mild curry powder

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/2 teaspoon ground coriander

2 tablespoons rice wine

3 tablespoons soy sauce

1/4 cup water -- or stock

1 teaspoon sugar

1 tablespoon garlic -- minced

1 tablespoon gingerroot -- grated

1 tablespoon canola oil

1 cup red onions -- thinly sliced

1 cup carrots -- peeled and shredded

1 cup yellow bell peppers -- sliced

4 cups chinese cabbage -- thinly sliced

lime wedges -- for garnish

minced herbs (basil -- mint, cilantro),

for garnish

peanuts -- unsalted toasted

 

Place the noodles in a heatproof bowl and cover them with boiling water.

Cover the bowl and set aside.

 

Mix together the curry powder, cumin, turmeric and coriander in a small

bowl. In a separate bowl, combine the next 4 sauce ingredients. Set

aside.

 

In a large nonstick skillet or wok, combine the garlic, ginger, and oil

and saute on medium heat for 2 minutes, stirring constantly. Add the red

onions and carrots and cook for 3-5 minutes, stirring often. Add the

peppers and continue to cook, stirring, for 4 minutes longer. Add the

chinese cabbage and dried spice mixture and cook for 1-2 minutes. Pour

in the sauce mixture, cover, and simmer for another 2 minutes, or until

the cabbage is tender.

 

Drain the rice noodles, which should be soft by now, and add them to the

wok. Stir until hot, then season, if necessary, with salt and pepper.

Serve with lime wedges and your choice of herbs.

 

Note: I also added some toasted unsalted peanuts for another

thai-inspired garnish.

Serves 2-3.

 

3.2 grams of fat without the peanuts, per serving.

 

Posted to Veg-Recipe 6/23/99

 

 

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RisaG