Spicy Asian Stir-fry (modified from Vegetarian Times, Mar 09) 3.5
This was based off of the stir-fry I made a week ago with the whole wheat linguine. I was in the mood for some tofu, and I had plenty of leftover veggies, so I subbed tofu for the pasta and served it over brown rice.
I enjoyed this variation - lightly browned tofu, broccoli, pea pods, boc choy, red pepper, onion all lightly steamed and then tossed with a bit of siracha sauce and hosin sauce. I tell ya, I am addicted to siracha sauce! Hot, spicy, yum yum!
Woot! I found the original recipe! Please note, I skipped the peanuts completely.
Spicy Asian Stir Fry
This recipe is a good way to make the switch from white pasta to whole-grain varieties that offer more fiber and protein. The dish also tastes great as a cold noodle salad.
Serves 4
1 Tbs. peanut oil
8 oz. whole-wheat linguine noodles
1 small onion, thinly sliced (1 cup)
2 cloves garlic, minced (2 tsp.)
1 small head bok choy, chopped into 2-inch pieces (1½ cups)
11/2 cups broccoli florets
1/3 cup snow peas, halved
1/2 red bell pepper, thinly sliced (1/2 cup)
2 Tbs. hoisin sauce
1 Tbs. garlic-chile sauce
1/4 cup chopped peanuts
Directions
1. Cook pasta according to package directions. Drain, reserving 1 cup cooking water, and set pasta aside.
2. Meanwhile, heat oil in large skillet or wok over medium heat. Add onion and garlic, and sauté 5 to 7 minutes, or until onion is golden.
3. Add bok choy, broccoli, snow peas, and bell pepper. Stir-fry 5 minutes. Add 1/2 cup water, cover, and simmer 5 minutes. Stir in hoisin and garlic-chili sauces. Stir in noodles, adding 1/2 cup reserved cooking water. Add more water if mixture seems too dry. Garnish each serving with 1 Tbs. chopped peanuts.
Enchilada Verde (Vegetarian Times, Mar 09, pg 45) 3.0
This was a simple enough dish that turned out lighter tasting than I thought it would. It made 5 enchiladas for me - I think I bought larger tortillas - and one tortilla served over some fresh spinach with a corn muffin made a perfect meal. I also used whole wheat tortillas to up the healthy factor.
In addition, one cup of cheese is just not enough. You can (and should!) at least double it. I didn't care for the cumin seeds and would have preferred a dash of ground cumin mixed in. I found I would hit these little crunchy bits and I found that unsettling.
Enchilada Verde
Serves 8
1 14.5-oz. can diced fire-roasted tomatoes with green chiles, drained
1 24-oz. container fat-free large-curd cottage cheese
1 cup shredded low-fat taco cheese blend, divided
1 tsp. cumin seeds
8 8-inch fat-free flour tortillas
1/2 cup prepared salsa verde
With a fraction of the calories of part-skim ricotta or queso fresco, rinsed and drained cottage cheese makes an ideal replacement in Mexican dishes, lasagnas, and pizzas.
Rinsing and draining cottage cheese before using it in enchiladas helps reduce the sodium while boosting the creamy texture.
Directions
1. Place cottage cheese in strainer or colander and rinse with cold water. Drain 30 minutes.
2. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with cooking spray. Combine cottage cheese, tomatoes, 1/2 cup shredded cheese blend, and cumin seeds in bowl. Season with salt and pepper, if desired.
3. Spoon 1/2 cup cheese mixture down center of 1 tortilla. Roll up tortilla, and place seam-side-down in baking dish. Repeat with remaining filling and tortillas. Bake 20 minutes, or until enchiladas begin to crisp and brown on top.
4. Spoon salsa verde over enchiladas, and sprinkle with remaining 1/2 cup shredded cheese blend. Bake 10 minutes more, or until cheese is melted and bubbly on top. Let stand 5 minutes before serving.
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