Recipes

Chipotle-Peanut-Noodle Bowls

Chipotle-Peanut-Noodle Bowls

4 servings
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Equipment

  • Large bowl

Ingredients

  • 1 ⁄2 cup creamy peanut butter
  • 1 ⁄2 cup apple juice
  • 2 tablespoons soy sauce
  • 2 chipotle chiles in adobo sauce from 7-oz can, seeded, chopped
  • 1 teaspoon adobo sauce from can of chiles
  • 1 ⁄4 cup chopped fresh cilantro
  • 2 medium carrots cut into julienne (matchstick) strips
  • 1 medium red bell pepper cut into julienne (matchstick) strips
  • 1 package 8 to 10 oz Chinese curly noodles
  • 2 tablespoons chopped peanuts

Instructions

  • In large bowl, mix peanut butter, apple juice, soy sauce, chiles and adobo sauce until smooth.
  • Stir in cilantro; set aside.
  • In 2-quart saucepan, heat 4 cups water to boiling.
  • Add carrots and bell pepper; cook 1 minute.
  • Remove from water with slotted spoon.
  • Add noodles to water; cook and drain as directed on package.
  • Add noodles to peanut butter mixture; toss.
  • Divide noodles among 4 bowls; top with carrots and bell pepper.
  • Sprinkle with peanuts.

Notes & Wine Advice

To save the rest of the chiles in adobo sauce for other uses, spoon the chiles and sauce into a resealable plastic freezer bag, flatten to a thin layer and freeze. To use, just break off the amount you need; freezing makes them a bit milder, so you may need more.

Nutrition values

Calories: 480 kcal
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Course; Noodles / Nuts
Diets; Vegetarian

Vegetable-Cashew-Noodle Bowl

Vegetable-Cashew-Noodle Bowl

4 servings (11⁄4 cups each)
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Equipment

  • 8-quart Dutch oven

Ingredients

Instructions

  • In 6- to 8-quart Dutch oven or sauce pot, heat 4 quarts water to boiling.
  • Add noodles; return to boiling.
  • Reduce heat; boil 13 to 14 minutes or until noodles are tender.
  • During last 4 minutes of cooking time, add bell peppers and carrots.
  • Drain; place in large bowl.
  • Meanwhile, in food processor, process cilantro, lemon peel and garlic until very finely chopped.
  • Add lemon juice, salt, pepper and oil; process until mixture forms a smooth puree.
  • Pour cilantro sauce over noodle mixture; toss to coat evenly.
  • Divide mixture into 4 individual serving bowls.
  • Garnish each with green onion and cashews.

Notes & Wine Advice

Udon noodles are wheat noodles popular in Asia. They are readily available now at many larger grocery stores and at stores that specialize in Asian cuisines. If desired, substitute linguine or fettuccine for the udon noodles.

Nutrition values

Calories: 410 kcal
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Course; Nuts / Vegetables
Diets; Vegetarian

Sweet Potato Risotto

Sweet Potato Risotto

4 servings
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Equipment

  • 3-quart saucepan

Ingredients

  • 7 1 ⁄2 cups vegetable broth
  • 1 ⁄4 cup dry white wine or water
  • 2 ⁄3 cup chopped onion
  • 2 cloves garlic finely chopped
  • 2 cups uncooked short-grain Arborio or medium-grain white rice
  • 1 cup mashed cooked sweet potato
  • 1 ⁄4 cup grated Parmesan cheese
  • 1 teaspoon chopped fresh or 1⁄2 teaspoon dried rosemary leaves crumbled
  • 1 ⁄4 teaspoon ground nutmeg
  • Additional fresh rosemary if desired
  • Shredded Parmesan cheese if desired

Instructions

  • In 3-quart saucepan, heat broth over medium heat.
  • Meanwhile, in 12-inch nonstick skillet or 4-quart saucepan, heat wine to boiling over medium-high heat.
  • Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.
  • Stir in rice.
  • Cook 1 minute, stirring frequently, until rice begins to brown.
  • Reduce heat to medium.
  • Stir in sweet potato and 1⁄2 cup of the hot broth.
  • Cook uncovered, stirring frequently, until broth is absorbed.
  • Continue cooking 30 to 35 minutes, adding broth 1⁄2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy.
  • Remove from heat.
  • Stir in remaining ingredients.
  • Garnish with additional fresh rosemary and shredded Parmesan cheese.

Notes & Wine Advice

Sweet potatoes are full of vitamin A. You can use either mashed fresh cooked or canned sweet potatoes in this dish. For another orange-hued version , use mashed cooked carrots instead of sweet potatoes.

Nutrition values

Calories: 490 kcal
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Course; Rice
Diets; Vegetarian

Risotto Primavera

Risotto Primavera

4 servings
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Equipment

  • 3-quart saucepan

Ingredients

Instructions

  • In 3-quart saucepan, heat water to boiling.
  • Add onion and asparagus; cook about 5 minutes, stirring frequently, until crisp-tender.
  • Remove mixture from saucepan.
  • Spray saucepan with cooking spray; add rice to saucepan.
  • Cook about 3 minutes, stirring frequently, until rice begins to brown.
  • Pour 1⁄2 cup of the broth over rice.
  • Cook uncovered, stirring occasionally, until liquid is absorbed.
  • Continue cooking 15 to 20 minutes, adding broth 1⁄2 cup at a time and stirring occasionally, until rice is tender and creamy; add asparagus mixture, broccoliand peas with the last addition of broth.
  • Sprinkle with cheese.

Notes & Wine Advice

Risotto is done when enough broth has been absorbed to make the rice just tender and the mixture creamy.

Nutrition values

Calories: 290 kcal
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Course; Rice
Diets; Low Fat / Vegetarian

Classic Risotto

Classic Risotto

4 servings
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Equipment

  • Saucepan 3-quart
  • nonstick skillet 12-inch

Ingredients

  • 6 cups vegetable broth
  • 2 tablespoons butter or margarine
  • 1 ⁄4 cup olive or vegetable oil
  • 1 medium onion thinly sliced
  • 2 tablespoons chopped fresh parsley
  • 2 cups uncooked Arborio or medium-grain white rice
  • 1 cup dry white wine or vegetable broth
  • 1 cup freshly grated or shredded Parmesan cheese
  • 1 ⁄2 teaspoon coarsely ground pepper

Instructions

  • In 3-quart saucepan, heat broth over medium heat.
  • Meanwhile, in 12-inch nonstick skillet or 4-quart saucepan, heat butter and oil over medium-high heat until butter is melted.
  • Add onion and parsley; cook about 5 minutes, stirring frequently, until onion is tender.
  • Stir in rice.
  • Cook, stirring occasionally, until edges of rice kernels are translucent.
  • Stir in wine.
  • Cook about 3 minutes, stirring constantly, until wine is absorbed.
  • Reduce heat to medium.
  • Pour 1⁄2 cup of the hot broth over rice mixture.
  • Cook uncovered, stirring frequently, until broth is absorbed.
  • Continue cooking 30 to 35 minutes, adding broth 1⁄2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy.
  • Remove from heat.
  • Stir in cheese and pepper.

Notes & Wine Advice

Classic Risotto with Peas: Just before serving, stir in a 1-pound bag of frozen sweet peas, cooked and drained.
Risottos are very easy to make and will stick to your ribs. To create authentic taste and texture, use Arborio rice, a short-grain rice with a high starch content that lends risotto its creaminess. Add the hot broth a half cup at a time and don’t add more until the liquid has been absorbed. This will ensure a wonderful creamy rice dish.

Nutrition values

Calories: 720 kcal
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Course; Rice
Diets; Low Fat / Vegetarian

Wheat Berry Salad

Wheat Berry Salad

5 servings
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Equipment

  • 3-quart saucepan

Ingredients

WHEAT BERRIES

  • 3 ⁄4 cup uncooked wheat berries
  • 3 cups water

CREAMY VINAIGRETTE DRESSING

SALAD

Instructions

  • In 3-quart saucepan, soak wheat berries in water 30 minutes.
  • Heat berries and water to boiling over high heat.
  • Reduce heat to low; partially cover and simmer 55 to 60 minutes or until wheat berries are tender.
  • Drain; rinse with cold water.
  • In small bowl, mix dressing ingredients until well blended.
  • In large serving bowl, toss wheat berries, salad ingredients and dressing.
  • Cover; refrigerate at least 1 hour before serving.

Notes & Wine Advice

Wheat berries are simply whole grains of wheat and can be found in the natural food section of the supermarket.

Nutrition values

Calories: 330 kcal
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Course; Salad
Diets; Vegetarian

Barley, Corn and Pepper Salad

Barley, Corn and Pepper Salad

10 servings (1⁄2 cup each)
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Ingredients

SALAD

  • 1 cup uncooked barley
  • 2 cups frozen whole kernel corn
  • 1 ⁄2 cup diced red bell pepper
  • 1 ⁄2 cup diced green bell pepper
  • 1 ⁄2 cup sliced green onions 8 medium

CILANTRO DRESSING

Instructions

  • 1 Cook barley as directed on package.
  • Drain; rinse with cold water.
  • Cook corn as directed on bag.
  • Drain; rinse with cold water.
  • Meanwhile, in large bowl, mix barley, corn and remaining salad ingredients.
  • In jar with tight-fitting lid, combine dressing ingredients; shake well.
  • Pour dressing over salad; toss to combine.
  • Serve at room temperature or chilled.
  • Store in refrigerator.

Notes & Wine Advice

Regular or quick-cooking barley can be used to make this colorful vegetable salad.

Nutrition values

Calories: 170 kcal
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Course; Salad
Diets; Vegetarian

Quinoa and Corn Salad

Quinoa and Corn Salad

12 servings (1⁄2 cup each)
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Ingredients

SALAD

  • 1 ⁄2 cup uncooked quinoa
  • 1 cup water
  • 3 ⁄4 cup frozen whole kernel corn
  • 1 cucumber peeled, if desired
  • 2 stalks celery sliced (3⁄4 cup)
  • 1 ⁄2 medium red bell pepper chopped
  • 1 ⁄2 cup red onion cut into thin bite-size pieces

DRESSING

Instructions

  • Rinse quinoa in cold water; drain in fine-mesh strainer.
  • In 1-quart saucepan, heat quinoa and 1 cup water to boiling.
  • Reduce heat; cover and simmer 15 to 20 minutes or until water is absorbed and quinoa is tender.
  • Cool slightly.
  • Meanwhile, cook corn as directed on package; cool.
  • Halve cucumber lengthwise; remove seeds and cut into 11⁄2×1⁄4-inch strips.
  • In large salad bowl, place cucumber, celery, bell pepper, red onion, cooked quinoa and corn.
  • In small bowl, beat vinegar, lime juice, garlic, cumin, salt and pepper with whisk until blended.
  • Beat in oil.
  • Pour dressing over quinoa mixture; toss to coat.
  • Sprinkle with cilantro.

Notes & Wine Advice

Quinoa is a very old grain, first used by the Incas. It is popular today because it is a whole grain.

Nutrition values

Calories: 80 kcal
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Course; Salad
Diets; Vegetarian

Tofu and Sweet Potato Jambalaya

Tofu and Sweet Potato Jambalaya

4 servings
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Equipment

  • skillet 12-inch
  • Paper towels

Ingredients

Instructions

  • Place tofu between 2 layers of paper towels; press gently to remove as much water as possible.
  • Cut into 3⁄4-inch cubes.
  • In 12-inch skillet, heat oil over medium heat.
  • Add tofu; cook 6 to 8 minutes, turning frequently, until light golden brown.
  • Remove tofu from skillet; set aside.
  • In same skillet, cook sweet potato and garlic 2 to 3 minutes, stirring occasionally, just until sweet potato begins to brown.
  • Stir in broth, uncooked rice, Worcestershire sauce and red pepper.
  • Heat to boiling.
  • Reduce heat; cover and simmer 10 minutes.
  • Stir in beans.
  • Cover; cook 8 to 10 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
  • Stir in tofu and onions.
  • Cook 1 to 2 minutes or until thoroughly heated.

Notes & Wine Advice

Canned beans and tofu stand in for meat, poultry and shellfish, which are widely used in jambalaya recipes. The result—a truly tasty dish that will transport you to the bayou. Take a tip from New Orleans’s nickname, and kick back with a “Big Easy” night when you cook this low-key skillet meal.

Nutrition values

Calories: 460 kcal
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Course; Meat substitutes / Vegetables
Diets; Vegetarian

Indian Lentils and Rice

Indian Lentils and Rice

6 servings
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Equipment

  • 3-quart saucepan

Ingredients

  • 8 medium green onions chopped (1⁄2 cup)
  • 1 tablespoon finely chopped gingerroot
  • 1 ⁄8 teaspoon crushed red pepper flakes
  • 2 cloves garlic finely chopped
  • 3 cans 14 oz each vegetable broth (51⁄4 cups)
  • 1 1 ⁄2 cups dried lentils 12 oz, sorted, rinsed
  • 1 teaspoon ground turmeric
  • 1 ⁄2 teaspoon salt
  • 1 large tomato chopped (1 cup)
  • 1 ⁄4 cup shredded coconut
  • 2 tablespoons chopped fresh mint leaves or 2 teaspoons dried mint leaves
  • 3 cups hot cooked rice
  • 1 1 ⁄2 cups plain fat-free yogurt from 2-lb container

Instructions

  • Spray 3-quart saucepan with cooking spray.
  • Add onions, gingerroot, pepper flakes and garlic; cook over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
  • Stir in 5 cups of the broth, the lentils, turmeric and salt.
  • Heat to boiling.
  • Reduce heat; cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender.
  • Stir in tomato, coconut and mint.
  • Serve over rice and with yogurt.

Notes & Wine Advice

This lentil dish is easy to love because it’s a rich source of iron, as well as a good source of vitamin A and calcium.

Nutrition values

Calories: 330 kcal
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Course; Rice
Cuisine; India
Diets; Low Fat / Vegetarian