A Little Cooked

Warm Green Bean Salad with Toasted Walnuts

From Eating Well.

Warm Green Bean Salad with Toasted Walnuts

From EatingWell:  Spring 2004

This colorful salad makes a fine prelude to a hearty dinner. Walnut oil’s distinctive flavor delivers a rich hit to the dressing.

6 servings, about 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Dressing

• 1 shallot, minced
• 1 tablespoon red-wine vinegar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 2 tablespoons walnut oil

Salad

• 12 ounces haricots verts, (see Ingredient Note) or green beans, stem ends trimmed
• 2 tablespoons coarsely chopped walnuts
• 1 1/2 cups cherry tomatoes, halved
• 2 tablespoons chopped fresh parsley
• 6 cups mâche, (see Ingredient Note) or Boston lettuce, torn into bite-size pieces

Preparation

1. To prepare dressing: Whisk shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil.
2. Cook haricots verts (or green beans), uncovered, in a large pot of boiling water until crisp-tender; 3 to 4 minutes for haricots verts, 4 to 6 minutes for green beans. Drain, refresh under cold water and pat dry.
3. Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
4. To prepare salad: Combine the beans, tomatoes and parsley in a large bowl. Toss with the dressing. Divide mâche (or lettuce) among 6 salad plates. Spoon bean mixture onto the greens, sprinkle with the walnuts and serve.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days. Blanch beans (Step 2) up to 8 hours ahead; store in the refrigerator in a plastic bag lined with paper towels.

• Ingredient Notes: Haricots verts is simply French for “green beans.” However, the term is often used for the very slender beans, also called French beans, found in produce markets.
• Mâche (“mosh”), also known as lamb’s lettuce or corn salad, is a tangy green that resembles watercress. Popular in Europe, it is enjoyed in the first salads of spring. Look for it in specialty stores and farmers’ markets.

(Source: eatingwell.com)

Spice-Crusted Tofu

From Eating Well.

Spice-Crusted Tofu

From EatingWell:  Spring 2004, The Essential EatingWell Cookbook (2004)

Pantry ingredients and basic spices transform a package of tofu into a quick, simple meal - no slicing and dicing required.

4 servings | Active Time: 10 minutes | Total Time: 20 minutes

Ingredients

• 3 tablespoons pine nuts
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon coarse kosher salt, or to taste
• Freshly ground pepper, to taste
• 1 14- to 16-ounce package extra-firm tofu
• 3 tablespoons boiling water
• 2 tablespoons lemon juice
• 4 teaspoons honey
• 1 tablespoon extra-virgin olive oil

Preparation

1. Toast pine nuts (see Tip); set aside to cool. Mix paprika, cumin, coriander, salt and pepper in a small bowl. Drain tofu and pat dry with paper towels. Cut crosswise into 8 slices, 1/2 inch thick. Dredge the tofu liberally with the spice mixture, coating all sides. Mix boiling water, lemon juice and honey in a small bowl.
2. Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the bottom. Add tofu and cook on one side until brown and crusty, 4 to 5 minutes; flip and cook for another 3 minutes. Add the honey mixture to the pan (it will bubble up and evaporate very quickly) and shake to coat the tofu. Serve immediately, sprinkled with the toasted pine nuts.

Tips & Notes

• Tip: To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

(Source: eatingwell.com)

Fragrant Bulgur Pilaf with Toasted Almonds

From Eating Well. Comment from the poster: “You can easily use other vegetables; it is a great way to use up leftovers.”

Fragrant Bulgur Pilaf with Toasted Almonds

Ingredients

1 TBS extra-virgin olive oil
1 medium onion, chopped
1 clove garlic, minced
1½ tsp ground cumin
¾ tsp ground cinnamon
½ tsp ground ginger
Pinch of cayenne pepper
1 ½ cups bulgur
2 ½ cups water
½ tsp salt, or to taste
½ cup slivered almonds
2 cups frozen peas and carrots
1 tsp freshly grated lemon zest
2-3 Tbl lemon juice
Freshly ground pepper to taste
3 Tbl coarsely chopped fresh mint or parsley

Instructions

1. Heat oil in a large heavy saucepan over medium heat. Add onion and cook, stirring often, until softened, 3 to 4 minutes. Add garlic, cumin, cinnamon, ginger and cayenne; cook, stirring, until fragrant, about 30 seconds. Add bulgur and stir to coat. Add water and salt; bring just to a simmer. Reduce heat to low, cover and simmer until the bulgur is tender and most of the liquid has been absorbed, 15 to 20 minutes.

2. Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring constantly, until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool. Cook peas and carrots according to package directions.

3. When the bulgur is ready, add lemon zest, lemon juice, pepper, peas and carrots; fluff and mix with a fork. Sprinkle with mint (or parsley) and almonds; serve hot.

(Source: scribd.com)

Roasted Mango Sorbet

From Eating Well.

Roasted Mango Sorbet

From EatingWell:  Summer 2004, The EatingWell Diabetes Cookbook (2005)

Switching from ice cream to sorbet is an excellent way to reduce saturated fat. This recipe, contributed by Diana Dalsass of Teaneck, New Jersey, has an exceptionally creamy texture, thanks to the banana and roasted mango.

Ingredients

• 3 ripe mangoes
• 1/2 cup sugar
• 1/2 cup water
• 1/3 cup coarsely mashed banana, (1 small)
• 2 tablespoons lime juice

Preparation

1. Preheat oven to 350°F. Place whole mangoes in a shallow baking pan and roast until very soft, 70 to 90 minutes. Refrigerate until cool, about 1 hour.
2. Meanwhile, combine sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and refrigerate until cold, about 1 hour.
3. When the mangoes are cool enough to handle, remove skin and coarsely chop pulp, discarding pit. Place the mango pulp and accumulated juices in a food processor. Add banana and lime juice; process until very smooth. Transfer to a large bowl and stir in the sugar syrup. Cover and refrigerate until cold, 40 minutes or overnight.
4. Freeze the mixture in an ice cream maker according to manufacturer’s directions. (Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

Tips & Notes

Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. Let soften in the refrigerator for 1/2 hour before serving.

Sesame Noodle Salad

From Eating Well.

Elise’s Sesame Noodles

From EatingWell:  Summer 2004, The EatingWell Diabetes Cookbook (2005)

Whole-wheat pasta bolsters fiber and nutrients in this popular Asian noodle salad. The recipe is from Annelise Stuart of Germantown, New York.

READER’S COMMENT:

“I added garlic and ginger paste to the dressing and it was delicious! “

Ingredients

• 1 pound whole-wheat spaghetti
• 1/2 cup reduced-sodium soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons canola oil
• 2 tablespoons rice-wine vinegar, or lime juice
• 1 1/2 teaspoons crushed red pepper
• 1 bunch scallions, sliced, divided
• 1/4 cup chopped fresh cilantro, divided (optional)
• 4 cups snow peas, trimmed and sliced on the bias
• 1 medium red bell pepper, thinly sliced
• 1/2 cup toasted sesame seeds

Preparation

1. Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.
2. Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat.
3. To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.

Tips & Notes

• Make Ahead Tip: Prepare through Step 2 up to 2 hours in advance.

Corn-on-the-cob toppings: Lemon-Basil Vinaigrette

From Eating Well.

Lemon-Basil Vinaigrette Corn Topper

From EatingWell:  Summer 2004

Summer corn gets even better with a squeeze of tangy lemon and a sprinkle of fresh basil.

Ingredients

• 1 tablespoon lemon juice
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons minced fresh basil
• Salt & freshly ground pepper, to taste

Preparation

1. Whisk lemon juice, oil and basil in a small bowl. Season with salt and pepper. Brush over hot corn.

Corn-on-the-cob toppings: Lemon-Garlic

From Eating Well.

Lemon-Garlic Corn Topper

From EatingWell:  July/August 1997

Bright lemon juice, garlic and olive oil are a nice alternative spread on hot summer corn.

Ingredients

• 1 tablespoon lemon juice
• 2 teaspoons extra-virgin olive oil
• 1 garlic clove, minced
• Salt to taste

Preparation

• Whisk lemon juice, oil and garlic in a small bowl. Season with salt to taste. Use a pastry brush to spread on hot corn.

Corn-on-the-cob toppings: Aztec Lime

From Eating Well.

Aztec Lime Corn Topper

From EatingWell:  Summer 2004

Serve this tangy corn alongside grilled flank steak and warm corn tortillas.

Ingredients

• 1 1/2 tablespoons lime juice
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon chili powder
• Salt & freshly ground pepper, to taste

Preparation

1. Whisk lime juice, oil and chili powder in a small bowl. Season with salt and pepper. Brush over hot corn.

Corn-on-the-cob toppings: Moroccan Spice

From Eating Well.

Moroccan Spice Corn Topper

From EatingWell:  Summer 2004

Sweet crunchy corn gets a little kick with this zesty corn topper.

Ingredients

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon dried oregano
• 1/2 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 2 teaspoons extra-virgin olive oil

Preparation

1. Mix cumin, coriander, oregano, ginger and salt in a small bowl. Brush 1/2 teaspoon extra-virgin olive oil over each ear of hot corn and sprinkle with the spice mixture.

Spiced Corn-and-Rice Pilaf

From Eating Well.

Spiced Corn & Rice Pilaf

From EatingWell:  Summer 2004, The EatingWell Diabetes Cookbook (2005)

This corn-flecked rice pilaf has a distinctive Indian flavor, thanks to the addition of cumin seeds, cinnamon and cardamom. It makes a delicious accompaniment to grilled meats and poultry.

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1/4 cup finely chopped onion
• 1 3-inch cinnamon stick
• 3/4 teaspoon cumin seeds
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1 cup brown basmati or long-grain brown rice
• 2 3/4 cups reduced-sodium chicken broth, or vegetable broth
• 2 tablespoons hulled pumpkin seeds
• 1 cup fresh corn kernels, (from 2 ears) or frozen

Preparation

1. Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, until lightly browned, about 3 minutes. Add cinnamon stick, cumin seeds, cardamom, salt and rice; cook, stirring often, until spices are fragrant, about 1 minute.
2. Stir in broth and bring to a boil. Reduce heat to low; cover and simmer until the liquid is absorbed and the rice is tender, 35 to 40 minutes.
3. Meanwhile, toast pumpkin seeds in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 1 to 2 minutes. Transfer to a bowl to cool.
4. When the rice is ready, stir in corn, cover and cook until heated through, about 5 minutes. Remove the cinnamon stick. Fluff the pilaf with a fork and fold in the toasted pumpkin seeds.