Guest guest Posted June 10, 2000 Report Share Posted June 10, 2000 * Exported from MasterCook * Menu 28 : Still Life With Menus Cookbook Recipe By :Mollie Katzen Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Thai Garlic Soup Pad Thai Thai Cucumber Salad Coconut Ice Cream 3 days ahead: cook noodles for Pad Thai; store in water in the refrigerator. 2 days ahead: Cut vegetables for soup / make cucumber salad 1 day ahead: Make soup / for Pad Thai: cut scallions, garlic and tofu; make sauce (step 2); cook egg (step 3). Same day: reheat soup / assemble and cook Pad Thai Source: " Still Life with Menu Cookbook " - - - - - - - - - - - - - - - - - - - Per serving: 2936 Calories (kcal); 131g Total Fat; (38% calories from fat); 126g Protein; 345g Carbohydrate; 692mg Cholesterol; 20209mg Sodium Food Exchanges: 11 1/2 Grain(Starch); 13 Lean Meat; 15 1/2 Vegetable; 0 Fruit; 23 1/2 Fat; 6 Other Carbohydrates NOTES : The soup is fragrant and surprisingly mild. The salad is sweet, pungent, and sharp. Pad Thai is a spectacular peanut-flavored noodle dish, full of crunchy bean sprouts, soft tofu, and bits of egg. Make your own coconut ice cream by mashing together softened vanilla ice cream with lightly toasted coconut. All the ingredients for this authentic Thai dinner can be found in American supermarkets. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Coconut Ice Cream Recipe By :Mollie Katzen Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pt vanilla ice cream -- or frozen yogurt, softened 1 c lightly toasted unsweetened shredded coconut -- or more if needed Place the ice cream or yogurt in a large-enough bowl. Add the coconut and stir until well combined. Refreeze or eat right away. That's it! Source: " Stil Life With Menus Cookbook " - - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 7g Total Fat; (47% calories from fat); 2g Protein; 16g Carbohydrate; 29mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Serving Ideas : Thai Garlic Soup Pad Thai Thai Cucumber Salad Nutr. Assoc. : 0 0 * Exported from MasterCook * Pad Thai Recipe By :Mollie Katzen Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ozs uncooked rice noodles -- enough to make 3 cups cooked 5 tbsps soy sauce 2 tbsps peanut butter 1 tbsp brown sugar 3 tbsps peanut or canola oil 3 eggs -- beaten 6 scallions -- cut 1 " lengths (white and green) 1 lb fresh mung bean sprouts 3 med garlic cloves -- minced 1 1/2 tsps crushed red pepper -- to taste 1 lb firm tofu -- cut in small cubes 1/3 c cider vinegar 1 1/2 c chopped toasted peanuts wedges of lime -- large enough to really squeeze Cook the noodles 3 to 5 minutes in boiling water. Drain, rinse in cold running water, and drain thoroughly again. Set aside. Combine the soy sauce, peanut butter, and brown sugar in a small bowl, and stir - or mash - until it becomes a uniform paste. Set aside. Heat a wok or a large skillet. Add a tablespoon of oil, wait a minute, then add the beaten eggs. Cook, stirring, until the egg is dry. Remove the cooked egg and set aside. Heat the wok (or skillet) again, allowing it to get quite hot. Add 2 tablespoons oil, scallions, bean sprouts, garlic, and red pepper. Stir-fry for a minute or so. Add tofu and stir-fry a few more minutes. Add the cooked, drained noodles to the wok or skillet. (It may be useful to use a large fork in addition to the wok shovel at this point, as the stirring gets cumbersome.) Stir-fry, attempting to combine everything as uniformly as possible, about 5 more minutes. Add the peanut butter paste (from step 2), along with the vinegar. Stir and cook several more minutes. Stir in the cooked egg. Serve immediately, topped with peanuts and accompanied by generous wedges of lime. - - - - - - - - - - - - - - - - - - - Per serving: 218 Calories (kcal); 13g Total Fat; (48% calories from fat); 17g Protein; 13g Carbohydrate; 140mg Cholesterol; 1379mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Thai Garlic Soup Thai Cucumber Salad Coconut Ice Cream NOTES : Translation: Rice Noodles with Tofu and Eggs in Spicy Peanut Sauce. This is a very popular dish, served in many Thai restaurants. The tradtional version calls for several imported exotic ingredients, and contains fish sauce and shrimp. The following adaptation is completely vegetarian, and uses only familar, easily obtainable items. Rice noodles are the only unusal ingredients in this recipe. They are sold in most Asian grocery stores, imported either from Thailand or China. If you can't find them, you can substitute plain vermicelli. You will need 3 cups cooked noodles, and they can be made a day or two ahead and stored in a container of water in the refrigerator. Drain well before using. To toast peanuts: Use a toaster oven or a heavy skillet on the stove top. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Thai Cucumber Salad Recipe By :Mollie Katzen Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 med cucumbers 1/2 c very finely minced red onion 1/2 tsp salt 2 tsps sugar 1/4 c cider vinegar 1/4 c minced fresh cilantro OPTIONAL INGREDIENTS: 1/2 c finely minced red or green bell pepper 1 sm red serrano chili pepper -- seeded and cut into very thin strips OR: crushed red pepper -- to taste sprigs of cilantro Peel and seed the cucumbers. Cut into quarters lengthwise, then into thin slices. Combine everything except the serrano chile and cilantro sprigs in a medium-sized bowl. Mix gently. Cover tightly and let marinate in the refrigerator at least 4 hours. Serve cold. Top with thin strips of red serrano chile and sprigs of fresh cilantro, if desired, shortly before serving. Source: " Stil Life With Menus Cookbook " - - - - - - - - - - - - - - - - - - - Per serving: 30 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 270mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Thai Garlic Soup Pad Thai Coconut Ice Cream NOTES : This is a simple dish with a cool, clean taste. You can also have the option of spicing it up with a touch of hot chiles. If you decide to add the serrano chile, be very careful handling it, as it is very hot. Wash your hands with soap and warm water immediately after contact to avoid severe irritation to your eyes or mouth. This salad contains no oil. Marinated cucumber slices improve with age, so I reccomend that you make this a day or two ahead. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Thai Garlic Soup Recipe By :Mollie Katzen Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons minced garlic -- or more 2 tablespoons peanut oil -- or canola oil 6 cups vegetable broth -- or water 4 teaspoons soy sauce -- to taste 1 teaspoon salt -- or less 3 cups cabbage -- coarsely shredded 2 medium carrots -- diagonal 1 " pieces ***OPTIONALS*** 1 stalk celery -- chopped a few mushrooms -- sliced ***GARNISH*** crushed red pepper -- to taste In a deep saucepan or Dutch oven, saute the garlic in oil over medium heat until it starts to turn brown. (This will take only a few minutes.) Add remaining ingredients, and bring to a boil. Lower the heat and simmer, covered, about 10 minutes, or until all the vegetables are tender. Taste and adjust seasonings. Serve immediately or store for reheating later. (Unlike may other soups, this one is not delicate, and reheats readily.) Source: " Still Life with Menu Cookbook " - - - - - - - - - - - - - - - - - - - Per serving: 235 Calories (kcal); 9g Total Fat; (31% calories from fat); 7g Protein; 34g Carbohydrate; 2mg Cholesterol; 2233mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Pad Thai Thai Cucumber Salad Coconut Ice Cream NOTES : Don't be scared off by the amount of garlic in here! It mellows amazingly as it cooks. The result is a light and gentle first course that can either precede a dramatic entree or be a soothing small meal all by itself. If you go lightly on the crushed red pepper it lends an intriguing and subtle touch. Nutr. 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