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Broccoli and garlic are natural partners, especially when bound by a good olive oil Ingredients:
In a large skillet, heat the olive oil and garlic over moderate-to-high heat until the garlic turns a light golden color, 2 to 3 minutes. Add the broccoli and saute until it is dark green and tender-crisp, about 3 minutes. Immediately spoon the broccoli, garlic, and oil over cooked pasta. Season to taste with salt, black pepper, and parmesan cheese. Serves 4-6 This recipe is from Pasta Presto : 100 Fast and Fabulous Pasta Sauces by Norman Kolpas, 1988.  This recipe was submitted by Cheryl from the Potatoes not Prozac Community Forum. She includes her notes on how she varied the recipe. Ingredients:
Heat oil in a large soup pot. Add garlic, onions, and green peppers. Saute 2 - 3 minutes, or until the onions and peppers are tender. Stir in tomato paste and 1 cup of the liquid to thin the tomato paste. Season with black pepper and basil. Add the beans and remaining 2 cups of reserved liquid. When it is simmering again, add the macaroni, stir, and continue cooking until the macaroni is tender (8 - 10 minutes). Serves 6 to 8 *PLEASE NOTE: I replaced the tomato paste with one can of tomato sauce, used a can of chick peas instead of cooking dry beans, and also added 1-1/2 cans water. I also added some vegetable bouillon, Mrs. Dash and italian seasoning along with the black pepper and basil. This makes it a much easier and faster soup to prepare. This recipe was adapted from one in the Soups Supreme Cookbook from the 'Rodale's High Health' cookbook series. Ingredients:
In a small bowl, combine tahini with soy sauce, mixing well. Add a small amount of stock or water to bring to the consistency of light cream. Add salt if necessary. Boil whole grain noodles as directed. Drain well. Mince scallion. Place hot noodles in a serving dish. Pour sesame sauce over the noodles. Grind fresh pepper over the mixture and toss well. Garnish with minced scallion and serve immediately. Comment: Dried mung bean threads (cellophane noodles) may be used instead of whole grain noodles. Soak threads for 1/2 hour in lukewarm water and drain. Heat 2 quarts of water to boiling with 2 teaspoons salt. Boil threads for 5 minutes and drain well. Proceed as above. This recipe is from Naturally Chinese, Healthful Cooking from China, by Ruth Rodale Spira, 1974. Ingredients:
Sift together flour and salt. Beat egg and mix with flour. Add enough water so that dough just clings together in a ball. Knead dough until it is smooth and pliable, about 5 minutes, on a board floured with cornstarch or arrowroot. Place dough in a small bowl. Cover with a damp towel and let it rest for 30 minutes. Divide dough into 3 parts. On a board floured with cornstarch or arrowroot, roll 1 section into a circle about 10 inches in diameter. Cut in strips 2 to 2-½ inches wide. It is helpful to use a ruler as a guide for the knife. Cut strips into 2 to 2-½ inch squares. Lightly flour squares with cornstarch and put them into a stack. Repeat same process with the 2 other pieces of dough. Makes about 48 wontons. This recipe is from Naturally Chinese: Healthful Cooking from China by Ruth Rodale Spira, 1974 Ingredients:
Mince scallions. Mix together scallions, ground pork, ½ teaspoon sea salt, 1 tablespoon of soy sauce, lemon juice, and freshly ground pepper as desired. Stir well with a large kitchen fork until ingredients are blended. Spoon out ½ teaspoon or more of pork, filling just below the center of a square of wonton dough, or skin. Lightly wet edges of dough and fold over in half to seal. Gently bring both lower corners together, moisten with water and seal. Cover filled wonton with a towel. Bring 2 quarts of water to a boil with 2 teaspoons of salt. Add wontons gradually and bring back to a boil. Cook for 10 minutes and drain well. Comments: If wonton skins are prepared in advance without filling, place the skins in a plastic bag and refrigerate. They will keep for about 2 weeks. They can be frozen for several months. Filled wontons may be frozen for several weeks. Freeze in a single layer on a cookie sheet. Then store in a plastic bag. When using, boil without first defrosting. To saute filled wontons, heat about 2 tablespoons of oil in a large, heavy frying pan. Add as many wontons as will fit in a single layer. Saute both sides until golden brown, turning carefully. Place cooked wontons in a 300 degree oven to keep warm. Add more oil to frying pan and saute the rest of the wontons. Use 2 frying pans at once to save time, if desired. Combine ⅓ cup each of soy sauce and your favorite vinegar. Pour into individual dishes as a dip. This recipe is from Naturally Chinese: Healthful Cooking from China by Ruth Rodale Spira, 1974 |
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