6 servings
Ingredients:
12 ounces ribbon-style noodles (fettuccine or pappardelle, broken into two thirds)
1 tablespoon olive oil
3 medium stalks celery, diced
1 cup sliced white or crimini mushrooms, optional
2 cups rice milk or soymilk
1/4 cup unbleached white flour
10- to 12-ounce package baked tofu, finely diced
2 to 3 scallions, sliced
Salt and freshly ground black pepper
Wheat germ for topping
PREHEAT the oven to 350*F.
COOK the noodles in plenty of rapidly simmering water until al dente, then drain.
HEAT the oil in a medium saucepan. Add the celery dice and sauté over medium heat for 3 to 4 minutes. Add the mushrooms and continue to sauté until they are wilted, about 5 minutes longer.
POUR 1 1/2 cups of the milk into the saucepan and bring to a simmer. Combine the remaining milk with the flour in a small bowl and stir until the flour is smoothly dissolved. Slowly pour into the saucepan, stirring constantly. Simmer gently until the sauce has thickened, then remove from the heat.
COMBINE the noodles, celery-mushroom mixture, sauce, tofu, and scallions in a large mixing bowl. Mix gently but thoroughly. Season to taste with salt and pepper and toss again.
TRANSFER the mixture to an oiled, wide shallow casserole dish. Sprinkle generously with wheat germ. Bake for 35 minutes, or until the top is golden brown and beginning to get crusty. Allow to cool for 5 minutes, then cut into squares to serve.
Showing posts with label scallions. Show all posts
Showing posts with label scallions. Show all posts
Chicken Pasta Salad in Creamy Curry Dressing
Ingredients:
basil,
butter,
chicken breast,
curry powder,
dried hot red pepper,
garlic,
gingerroot,
heavy cream,
mango,
rotelle,
scallions,
tomatoes,
white wine vinegar
2 servings
Ingredients:
1/4 pound rotelle or other spiral shaped pasta
1 whole skinless boneless chicken breast, poached and cut into bite size pieces
5 cherry tomatoes, quartered
2 scallions, sliced thin
1 tablespoon finely chopped fresh basil leaves
the dressing
1/2 teaspoon minced garlic
1 teaspoon minced peeled fresh gingerroot
1 tablespoon unsalted butter
1/4 cup heavy cream
1 tablespoon white wine vinegar
3/4 teaspoon curry powder
dried hot red pepper flakes to taste
1 tablespoon finely chopped drained bottled mango chutney or to taste
COOK the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions and the basil.
the dressing:
COOK the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes and the chutney.
ADD the dressing to the pasta mixture, tossing the salad to combine it well, and season the
salad with salt and pepper.
Ingredients:
1/4 pound rotelle or other spiral shaped pasta
1 whole skinless boneless chicken breast, poached and cut into bite size pieces
5 cherry tomatoes, quartered
2 scallions, sliced thin
1 tablespoon finely chopped fresh basil leaves
the dressing
1/2 teaspoon minced garlic
1 teaspoon minced peeled fresh gingerroot
1 tablespoon unsalted butter
1/4 cup heavy cream
1 tablespoon white wine vinegar
3/4 teaspoon curry powder
dried hot red pepper flakes to taste
1 tablespoon finely chopped drained bottled mango chutney or to taste
COOK the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions and the basil.
the dressing:
COOK the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes and the chutney.
ADD the dressing to the pasta mixture, tossing the salad to combine it well, and season the
salad with salt and pepper.
Bow Ties with Asian Chicken
Ingredients:
chicken breast,
chicken broth,
dijon mustard,
honey,
lime juice,
mostaccioli,
parsley,
red bell pepper,
scallions,
soy sauce
6 Servings
Ingredients:
1 pound bow ties, mostaccioli or other medium pasta shape, uncooked
4 tablespoons low sodium soy sauce
2 tablespoons honey
2 tablespoons lime juice
3 teaspoons Dijon mustard with seeds
1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
1/2 cup chicken broth or pasta cooking liquid *
2 small red bell peppers, cored, seeded and thinly sliced lengthwise
6 scallions, trimmed and thinly sliced
Freshly ground pepper
4 tablespoons chopped fresh parsley
STIR the soy sauce, honey, lime juice and mustard in a small bowl until the honey is
dissolved. Add the chicken pieces and turn until coated with the marinade. Refrigerate for
30 minutes.
TRANSFER the chicken and marinade to a large, nonstick skillet. Cook over medium
heat until chicken is cooked through, about 4 minutes. Remove from the heat and pour in the
chicken broth.
PREPARE pasta according to package directions. Drain thoroughly in a colander. Return the pasta to the pot, add the contents of the skillet, the red peppers and the scallions. Heat to simmering over low heat. Toss the pasta once or twice, add the pepper to taste and divide among serving bowls. Sprinkle each serving with chopped fresh parsley.
* If you do not have chicken broth, ladle off and reserve 1/2 cup pasta cooking liquid just
before draining the pasta.
Ingredients:
1 pound bow ties, mostaccioli or other medium pasta shape, uncooked
4 tablespoons low sodium soy sauce
2 tablespoons honey
2 tablespoons lime juice
3 teaspoons Dijon mustard with seeds
1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
1/2 cup chicken broth or pasta cooking liquid *
2 small red bell peppers, cored, seeded and thinly sliced lengthwise
6 scallions, trimmed and thinly sliced
Freshly ground pepper
4 tablespoons chopped fresh parsley
STIR the soy sauce, honey, lime juice and mustard in a small bowl until the honey is
dissolved. Add the chicken pieces and turn until coated with the marinade. Refrigerate for
30 minutes.
TRANSFER the chicken and marinade to a large, nonstick skillet. Cook over medium
heat until chicken is cooked through, about 4 minutes. Remove from the heat and pour in the
chicken broth.
PREPARE pasta according to package directions. Drain thoroughly in a colander. Return the pasta to the pot, add the contents of the skillet, the red peppers and the scallions. Heat to simmering over low heat. Toss the pasta once or twice, add the pepper to taste and divide among serving bowls. Sprinkle each serving with chopped fresh parsley.
* If you do not have chicken broth, ladle off and reserve 1/2 cup pasta cooking liquid just
before draining the pasta.
Angel Hair with Saffron, Mushrooms and Chicken
Ingredients:
angel hair,
chicken breast,
chives,
extra virgin olive oil,
mushrooms,
saffron,
scallions,
white wine
15 minutes to prepare
15 minutes to cook
4-6 servings:
Ingredients:
1/3 cup extra virgin olive oil
1/2 cup scallions, chopped
3 cups (8 ounces) button mushrooms, sliced
salt and white pepper to taste
1 pound chicken breast, boneless, skinless, sliced into thin strips
1 cup white wine
1 box (16 ounces) Angel Hair
a pinch or to taste saffron
to taste chives, chopped
HEAT 4 tablespoons of olive oil in a large skillet over medium heat. Add scallions and saute 1-2 minutes.
ADD mushrooms and cook an additional 3-4 minutes. Season with salt and pepper. Transfer to a bowl and set aside. Add remaining olive oil to same skillet and heat over medium high heat.
ADD chicken and saute 2-3 minutes. Add wine and mix well, incorporating any browned bits of chicken that stick to the bottom of the skillet. Reduce wine by half.
ADD scallions and mushrooms.
COOK pasta for 2-3 minutes. Drain reserving 2 cups of pasta cooking water. Add saffron to the reserved cooking water to taste; water should be a deep yellow color.
ADD pasta to skillet and continue cooking until al dente, adding enough of the water with saffron to thin as desired. (Starch released from the pasta witll thicken the sauce). As soon as the pasta is al dente, season with salt and pepper; serve immediately. Garnish with chives.
15 minutes to cook
4-6 servings:
Ingredients:
1/3 cup extra virgin olive oil
1/2 cup scallions, chopped
3 cups (8 ounces) button mushrooms, sliced
salt and white pepper to taste
1 pound chicken breast, boneless, skinless, sliced into thin strips
1 cup white wine
1 box (16 ounces) Angel Hair
a pinch or to taste saffron
to taste chives, chopped
HEAT 4 tablespoons of olive oil in a large skillet over medium heat. Add scallions and saute 1-2 minutes.
ADD mushrooms and cook an additional 3-4 minutes. Season with salt and pepper. Transfer to a bowl and set aside. Add remaining olive oil to same skillet and heat over medium high heat.
ADD chicken and saute 2-3 minutes. Add wine and mix well, incorporating any browned bits of chicken that stick to the bottom of the skillet. Reduce wine by half.
ADD scallions and mushrooms.
COOK pasta for 2-3 minutes. Drain reserving 2 cups of pasta cooking water. Add saffron to the reserved cooking water to taste; water should be a deep yellow color.
ADD pasta to skillet and continue cooking until al dente, adding enough of the water with saffron to thin as desired. (Starch released from the pasta witll thicken the sauce). As soon as the pasta is al dente, season with salt and pepper; serve immediately. Garnish with chives.
Sour Pasta Salad
Ingredients:
Apple Juice Vinaigrette,
black olives,
red bell pepper,
scallions
2 servings
ready by 20 minutes
Ingredients:
2 cups cooked pasta (tubes, macaroni, small shells, or twists)
Half a red bell pepper, minced
1 scallion, minced
2 tablespoons chopped black olives
6 tablespoons Apple Juice Vinaigrette
Salt and pepper
COOK 1 cup (1/4 pound) pasta and run cold water after boiling. Rinse and transfer to a medium-sized bowl.
PUT the bell pepper, scallion, and olives to the pasta in the bowl and mix.
SHAKE Apple Juice Vinaigrette jar and pour 6 tablespoons into the pasta.
Stir again with a wooden spoon.
ADD a few shakes of salt and pepper, stir again, and serve warm or cool.
See also: Apple Juice Vinaigrette
ready by 20 minutes
Ingredients:
2 cups cooked pasta (tubes, macaroni, small shells, or twists)
Half a red bell pepper, minced
1 scallion, minced
2 tablespoons chopped black olives
6 tablespoons Apple Juice Vinaigrette
Salt and pepper
COOK 1 cup (1/4 pound) pasta and run cold water after boiling. Rinse and transfer to a medium-sized bowl.
PUT the bell pepper, scallion, and olives to the pasta in the bowl and mix.
SHAKE Apple Juice Vinaigrette jar and pour 6 tablespoons into the pasta.
Stir again with a wooden spoon.
ADD a few shakes of salt and pepper, stir again, and serve warm or cool.
See also: Apple Juice Vinaigrette
Rotini with Asparagus, Salmon and Cherry Tomatoes
10 minutes to prepare
20 minutes to cook
4-6 Servings
Ingredients
8 ounces salmon filet, skin on
1/3 cup extra virgin olive oil
1/2 cup scallions, sliced
1 pound (3 cups) asparagus, chopped in 1 inch pieces
2 cups cherry tomatoes, cut in halves
3 tablespoons (2 lemons) lemon juice
2 tablespoons fresh tarragon, chopped
1 box Rotini
salt and freshly ground black pepper to taste
BRING a large pot and a small pot of salted water to boil.
ADD salmon to the small pot of water; simmer on low 6 to 7 minutes until cooked through. Do not boil. When cooked, remove and let cool. When cool, remove skin and set aside.
HEAT olive oil in a large skillet. Add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper to taste. Set aside.
COOK pasta according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce.
ADD tarragon, mix well. Crumble salmon on top and toss gently.
TIP: White wine pairing recomended.
May be served warm or cold as a salad.
20 minutes to cook
4-6 Servings
Ingredients
8 ounces salmon filet, skin on
1/3 cup extra virgin olive oil
1/2 cup scallions, sliced
1 pound (3 cups) asparagus, chopped in 1 inch pieces
2 cups cherry tomatoes, cut in halves
3 tablespoons (2 lemons) lemon juice
2 tablespoons fresh tarragon, chopped
1 box Rotini
salt and freshly ground black pepper to taste
BRING a large pot and a small pot of salted water to boil.
ADD salmon to the small pot of water; simmer on low 6 to 7 minutes until cooked through. Do not boil. When cooked, remove and let cool. When cool, remove skin and set aside.
HEAT olive oil in a large skillet. Add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper to taste. Set aside.
COOK pasta according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce.
ADD tarragon, mix well. Crumble salmon on top and toss gently.
TIP: White wine pairing recomended.
May be served warm or cold as a salad.
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