Guest guest Posted October 2, 1999 Report Share Posted October 2, 1999 Do you get the Desperation Dinner column in the food section of your newspaper? Here are two vegetarian entrees from recent columns. I think that these would fit into the quick and easy theme which I missed yesterday. Kathleen Mexican Pasta Toss Midweek Tofu Stir-Fry With Orange Ginger Sauce * Exported from MasterCook * Mexican Pasta Toss Recipe By : Desperation Dinners, Mills & Ross, 9/2/99 Serving Size : 4 Preparation Time :0:00 Categories : Beans And Legumes Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces ziti or any short pasta 14 1/2 ounces canned Mexican-style stewed tomatoes 11 ounces canned corn with red and green bell peppers 15 ounces canned black beans 1 bunch green onions (for 1/2 c. sliced) 2 tablespoons fresh cilantro leaves 1/4 cup already-shredded taco-style cheese blend with seasonings Serves 4. Place the pasta in 4 1/2 quarts of boiling water and cook until tender, about 9 minutes. Meanwhile, pour the tomatoes with their juice into a 3-quart or larger bowl. Cut up any chunks larger than bite-size. Drain the corn, and add it to the bowl. Rinse and drain the black beans and add them to the bowl. Rinse and thinly slice the green onions, using enough green tops to make 1/2 cup. Add them to the bowl. Rinse the cilantro leaves, shaking to remove excess water. Remove the tough bottom stems. Chop enough leaves to make 2 tablespoons, and add them to the bowl. Stir to mix well. Drain the ziti and add it to the bowl. Toss to mix well. Divide evenly among 4 plates and sprinkle 1 tablespoon cheese over each serving. http://www.startribune.com/ Published Thursday, September 2, 1999 Nutrition information per 1/4 serving: Calories 430, Carbohydrates 86 g, Protein 18 g, Fat 3 g, including sat. fat 1 g, Cholesterol 2 mg, Sodium 950 mg, Calcium 120 mg, Dietary fiber 10 g, Diabetic exchanges per serving: 2 vegetable exch., 5 bread/ starch exch., and 1/2 fat exch. © Copyright 1999 Star Tribune. All rights reserved. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Midweek Tofu Stir-Fry With Orange Ginger Sauce Recipe By : Desperation Dinners by Ross & Mills Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Rice Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked long-grain rice 1/2 cup orange juice 1/4 cup reduced-sodium soy sauce 2 teaspoons bottled minced ginger 2 teaspoons bottled minced garlic 1 package extra-firm tofu -- (12-oz.) 1 tablespoon peanut oil or vegetable oil 1 large onion for 1 c. slices 10 already-peeled baby carrots 1 medium red bell pepper for 1 c. strips 8 ounces frozen snow peas Serves 4. Extra-firm tofu is preferred for this recipe. Firm can be used but will not hold its shape as well. Bring 2 cups of water to a boil in a 2-quart saucepan. When the water boils, add the rice, cover the pan, reduce the heat to low and cook 17 minutes. Make a marinade by pouring the orange juice, soy sauce, ginger and garlic into a 2-cup measure. Whisk well to combine. Drain the tofu, cut it into bite-size cubes and place it in a 1-quart or larger bowl. Pour the marinade over the tofu. Set aside. Heat the oil on medium in an extra-deep, nonstick skillet. Peel the onion and cut it in half. Cut each half into crescent-shaped slices, adding them to the skillet as you cut. Stir from time to time. Cut the carrots at a 45-degree angle into quill-shaped slices about 1/4-inch thick. Add them to the skillet and raise the heat to medium-high. Rinse and seed the bell pepper. Cut it into 1/4-inch-wide strips. Add them to the pan. Stir and cook 2 minutes or until the onions are soft. Add the snow peas. Stir and toss until they are hot, about 2 minutes. Add the tofu and the marinade to the skillet. Stir gently to mix well and to heat the tofu through. (Do not over-mix or the tofu will begin to fall apart.) Remove from the heat. Serve at once over hot rice. Pass additional soy sauce at the table, if desired. Nutrition information per serving: Calories 364, Carbohydrates 59 g, Protein 15 g, Fat 8 g, including sat. fat 1 g, Cholesterol 0 mg, Sodium 625 mg. Dietary fiber 4 g © Copyright 1999 Star Tribune. All rights reserved. 9/16/99 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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