Read Online THE CHINA STUDY QUICK & EASY COOKBOOK by Del Sroufe - Free Book Online
Authors: Del Sroufe
Ads: Link
minutes. Add water 1–2 tablespoons at a time as needed to keep the vegetables from sticking to the pan.
4. Add the ginger, Thai red curry paste, and coconut milk to the pan with the vegetables.
5. Mix well and let simmer for 5 minutes. Add the cooked pasta, season with salt and pepper, and cook for 2 minutes to marry the flavors.
6. Serve garnished with the chopped cilantro.
PASTA WITH SAFFRON CREAM
MAKES 4 SERVINGS
I make this dish often for guests. They feel as if they are being treated to something special, and I don’t feel as if I spent all day in the kitchen.
12 ounces whole grain rotini
1½ cups frozen peas
1 recipe Saffron Cream ( p. 65 )
sea salt and black pepper to taste
1. Cook the pasta according to package instructions. Add the frozen peas in the last 4 minutes of cooking.
2. While the pasta cooks, heat the Saffron Cream in a large saucepan (if made ahead of time and cooled).
3. When the pasta and peas have finished cooking, drain them and add them to the pan, letting it simmer for a few minutes.
4. Add sea salt and black pepper to taste.
PENNE WITH MUSHROOM-DILL CREAM SAUCE
MAKES 4–6 SERVINGS
This creamy pasta dish gets its rich flavor from the earthy mushrooms, bright dill, and pine nuts, which explode with flavor when toasted.
1 16-ounce package frozen cauliflower florets
12 ounces whole grain penne
1 medium yellow onion, diced small
1 pound sliced cremini or button mushrooms
2 cloves garlic, minced
2 tablespoons chopped fresh dill
1 teaspoon red wine vinegar
sea salt and black pepper to taste
3 tablespoons toasted pine nuts (optional)
1. Bring a large pot of water to a boil. Add the cauliflower and cook until very tender, about 10 minutes.
2. Scoop the cauliflower from the water with a slotted spoon (don’t discard the cooking water) and add it to a blender. Puree the cauliflower, adding enough of the cooking water to make a creamy consistency. Set aside the cauliflower puree.
3. Return the pot of water to a boil, salt the water, and add the penne. Cook according to package instructions. Drain the pasta and set it aside.
4. While the pasta cooks, sauté the onion and mushrooms in a large saucepan over medium heat for 8 minutes. Add water 1–2 tablespoons at a time to keep the vegetables from sticking.
5. Add the garlic and dill, and cook for another minute.
6. Add the cauliflower puree, the red wine vinegar, and the cooked pasta.
7. Season with sea salt and black pepper to taste. Serve garnished with the toasted pine nuts.
MAKE IT EASY
You can use light firm silken tofu in place of the cauliflower to save time, but you won’t need to boil it. Just add it to the processor, puree until smooth and creamy with the toasted pine nuts, then add it to the cooked mushroom mixture after you add the garlic and dill.
PASTA ALFREDO
MAKES 6 SERVINGS
I used to make traditional Pasta Alfredo for a good friend of mine who proclaimed it “the best ever.” Of course we were all addicted to the fat in that recipe. This healthier, whole-grain version is still a treat for me because of the nuts and seeds in the sauce, so I save it for special occasions.
1 pound whole grain fettuccine or linguine
1 cup Alfredo Sauce ( p. 68 ), more or less to taste
sea salt and black pepper to taste
1. Cook the pasta according to package instructions.
2. Drain the pasta and add it to a bowl with the Alfredo sauce. Mix well and taste for sea salt and black pepper.
NO-QUESO MAC AND CHEESE
MAKES 6 SERVINGS
Macaroni and cheese is thought of as the all-American dish. There are as many ways to make it as there are picnics on the Fourth of July. This one has that creamy homemade feel to it with a southwest kick.
12 ounces whole grain macaroni noodles
1 recipe No-Queso Sauce ( p. 67 )
1 cup nutritional yeast
1. Cook the pasta according to package instructions.
2. Preheat the oven to 375°F.
3. Combine the cooked macaroni noodles, No-Queso Sauce, and
4. Add the ginger, Thai red curry paste, and coconut milk to the pan with the vegetables.
5. Mix well and let simmer for 5 minutes. Add the cooked pasta, season with salt and pepper, and cook for 2 minutes to marry the flavors.
6. Serve garnished with the chopped cilantro.
PASTA WITH SAFFRON CREAM
MAKES 4 SERVINGS
I make this dish often for guests. They feel as if they are being treated to something special, and I don’t feel as if I spent all day in the kitchen.
12 ounces whole grain rotini
1½ cups frozen peas
1 recipe Saffron Cream ( p. 65 )
sea salt and black pepper to taste
1. Cook the pasta according to package instructions. Add the frozen peas in the last 4 minutes of cooking.
2. While the pasta cooks, heat the Saffron Cream in a large saucepan (if made ahead of time and cooled).
3. When the pasta and peas have finished cooking, drain them and add them to the pan, letting it simmer for a few minutes.
4. Add sea salt and black pepper to taste.
PENNE WITH MUSHROOM-DILL CREAM SAUCE
MAKES 4–6 SERVINGS
This creamy pasta dish gets its rich flavor from the earthy mushrooms, bright dill, and pine nuts, which explode with flavor when toasted.
1 16-ounce package frozen cauliflower florets
12 ounces whole grain penne
1 medium yellow onion, diced small
1 pound sliced cremini or button mushrooms
2 cloves garlic, minced
2 tablespoons chopped fresh dill
1 teaspoon red wine vinegar
sea salt and black pepper to taste
3 tablespoons toasted pine nuts (optional)
1. Bring a large pot of water to a boil. Add the cauliflower and cook until very tender, about 10 minutes.
2. Scoop the cauliflower from the water with a slotted spoon (don’t discard the cooking water) and add it to a blender. Puree the cauliflower, adding enough of the cooking water to make a creamy consistency. Set aside the cauliflower puree.
3. Return the pot of water to a boil, salt the water, and add the penne. Cook according to package instructions. Drain the pasta and set it aside.
4. While the pasta cooks, sauté the onion and mushrooms in a large saucepan over medium heat for 8 minutes. Add water 1–2 tablespoons at a time to keep the vegetables from sticking.
5. Add the garlic and dill, and cook for another minute.
6. Add the cauliflower puree, the red wine vinegar, and the cooked pasta.
7. Season with sea salt and black pepper to taste. Serve garnished with the toasted pine nuts.
MAKE IT EASY
You can use light firm silken tofu in place of the cauliflower to save time, but you won’t need to boil it. Just add it to the processor, puree until smooth and creamy with the toasted pine nuts, then add it to the cooked mushroom mixture after you add the garlic and dill.
PASTA ALFREDO
MAKES 6 SERVINGS
I used to make traditional Pasta Alfredo for a good friend of mine who proclaimed it “the best ever.” Of course we were all addicted to the fat in that recipe. This healthier, whole-grain version is still a treat for me because of the nuts and seeds in the sauce, so I save it for special occasions.
1 pound whole grain fettuccine or linguine
1 cup Alfredo Sauce ( p. 68 ), more or less to taste
sea salt and black pepper to taste
1. Cook the pasta according to package instructions.
2. Drain the pasta and add it to a bowl with the Alfredo sauce. Mix well and taste for sea salt and black pepper.
NO-QUESO MAC AND CHEESE
MAKES 6 SERVINGS
Macaroni and cheese is thought of as the all-American dish. There are as many ways to make it as there are picnics on the Fourth of July. This one has that creamy homemade feel to it with a southwest kick.
12 ounces whole grain macaroni noodles
1 recipe No-Queso Sauce ( p. 67 )
1 cup nutritional yeast
1. Cook the pasta according to package instructions.
2. Preheat the oven to 375°F.
3. Combine the cooked macaroni noodles, No-Queso Sauce, and
Similar Books
