Recipes

Mexican Tofu-Rice Skillet

Mexican Tofu-Rice Skillet

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Equipment

  • nonstick skillet 12-inch

Ingredients

  • 1 package 12 oz extra-firm tofu packed in water, drained
  • 1 cup frozen whole kernel corn
  • 1 can 14.5 oz diced tomatoes with green chiles, undrained
  • 1 package 5.6 oz Spanish rice–flavor rice and pasta blend mix in tomato sauce
  • 11 ⁄4 cups water
  • 1 cup shredded Mexican cheese blend 4 oz
  • 11 ⁄2 cups shredded lettuce
  • 1 large tomato seeded, chopped (1 cup)
  • 4 medium green onions sliced (1⁄4 cup)

Instructions

  • Place drained tofu between 2 layers of paper towels; press gently to remove as much water as possible.
  • Cut into 1⁄2-inch cubes; set aside.
  • In 12-inch nonstick skillet, mix corn, diced tomatoes with chiles, contents of rice mix package and water.
  • Gently stir in tofu.
  • Heat to boiling.
  • Reduce heat to low; cover and simmer 12 to 14 minutes, stirring occasionally, until rice is tender.
  • Remove skillet from heat.
  • Sprinkle cheese over rice mixture.
  • Cover; let stand 4 to 5 minutes or until liquid is absorbed and cheese is melted.
  • Top with lettuce, chopped tomato and onions.

Notes & Wine Advice

Looking for an icebreaker for introducing tofu into your eating plan? This recipe is it! Why? The dish starts with familiar Mexican ingredients and lets tofu do its chameleon act of absorbing all the wonderful flavors in the dish.

Nutrition values

Calories: 420 kcal
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Course; Meat substitutes
Cuisine; Mexican
Diets; Low Fat / Vegetarian

Moroccan Garbanzo Beans with Raisins

Moroccan Garbanzo Beans with Raisins

4 servings
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Ingredients

Instructions

  • Cook rice in water as directed on package.
  • Meanwhile, in 3-quart saucepan, heat oil over medium heat.
  • Add sliced onion, chopped onion and garlic; cook about 7 minutes, stirring occasionally, until onions are tender.
  • Stir in remaining ingredients except garbanzo beans.
  • Heat to boiling.
  • Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until squash is tender.
  • Stir in beans; heat thoroughly.
  • Serve over rice.

Notes & Wine Advice

Garbanzo, chickpea, ceci. This bean with many names has a culinary history that is shared by the cultures of the Mediterranean, the Middle East, India and Mexico. Unlike most cooked legumes, this nutty-flavored bean has a firm texture.

Nutrition values

Calories: 530 kcal
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Course; Fruit / Rice / Vegetables
Cuisine; Moroccan
Diets; Vegetarian

Fruited Tabbouleh with Walnuts and Feta

Fruited Tabbouleh with Walnuts and Feta

10 servings (1⁄2 cup each)
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Equipment

  • heatproof bowl

Ingredients

  • 1 cup uncooked bulgur
  • 1 cup boiling water
  • 1 ⁄4 cup orange juice
  • 1 ⁄4 cup olive oil
  • 1 ⁄2 medium cucumber unpeeled, seeded and chopped (about 1 cup chopped)
  • 1 ⁄2 cup chopped red onion
  • 1 ⁄2 cup sweetened dried cranberries
  • 1 ⁄3 cup loosely packed Italian flat-leaf parsley, minced
  • 1 ⁄3 cup loosely packed mint leaves minced
  • 1 tablespoon grated orange peel
  • 1 ⁄2 teaspoon salt
  • 1 orange peeled, divided into sections and chopped
  • 1 ⁄2 cup chopped walnuts toasted
  • 1 ⁄2 cup feta cheese crumbles

Instructions

  • Place bulgur in large heatproof bowl.
  • Pour boiling water over bulgur; stir.
  • Let stand about 1 hour or until water is absorbed.
  • Stir in orange juice, oil, cucumber, onion, cranberries, parsley, mint, orange peel and salt; toss well.
  • Cover; refrigerate 2 to 3 hours or until well chilled.
  • Just before serving, stir in chopped orange; sprinkle with walnuts and feta cheese.

Notes & Wine Advice

Toasting intensifies the flavor of the nuts. To toast them, spread in a single layer in an ungreased shallow pan and bake uncovered in 350°F oven 6 to 10 minutes, stirring occasionally, until golden and toasted.
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Course; Rice
Diets; Low Fat / Vegetarian

Wild About Mushrooms

Wild About Mushrooms

Couverts8 servings
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Equipment

  • nonstick skillet 12-inch
  • oven
  • glass baking dish 3-quart

Ingredients

  • 1 box 1 lb fettuccine
  • 3 tablespoons olive oil
  • 1 lb assorted wild mushrooms crimini, oyster, portabella, shiitake, sliced
  • 1 large onion cut into wedges (about 11⁄2 cups)
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1 ⁄4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 11 ⁄2 cups vegetable broth from 32-oz carton
  • 11 ⁄2 cups whipping cream
  • 1 ⁄4 cup chopped fresh parsley
  • 4 oz chèvre goat cheese, crumbled (1 cup)
  • 1 cup shredded Parmesan cheese 4 oz

Instructions

  • Heat oven to 400°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • Cook and drain fettuccine as directed on package.
  • Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat.
  • Add mushrooms, onion, thyme, salt and pepper; cook 10 minutes, stirring occasionally, until tender.
  • Remove from heat.
  • Stir in flour; gradually stir in broth.
  • Heat to boiling; boil 1 minute.
  • Remove from heat; stir in whipping cream.
  • Add cooked fettuccine and parsley to skillet; toss.
  • Add goat cheese; toss gently.
  • Spoon into baking dish.
  • Cover; bake 15 minutes.
  • Uncover; sprinkle with Parmesan cheese.
  • Bake 10 to 15 minutes longer or until thoroughly heated and bubbly.

Notes & Wine Advice

The goat cheese in this recipe is not meant to be melted smoothly throughout the sauce. Some of the crumbles melt and others will surprise you when you take a bite of this casserole. This casserole is hearty enough for a main dish but can also be served as a side dish to your favorite main course.
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Course; Side Dish / Vegetables
Diets; Low Fat / Vegetarian

Sweet Potato–Cauliflower Curry

Sweet Potato–Cauliflower Curry

Couverts6 servings
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Equipment

  • 5-quart Dutch oven

Ingredients

CURRY

RICE

  • 1 ⁄2 cup uncooked brown or white rice
  • 11 ⁄3 cups water
  • 1 teaspoon butter

TOPPINGS

  • 1 ⁄3 cup sliced almonds toasted*
  • 1 ⁄3 cup sliced green onions about 5 medium
  • 1 ⁄3 cup chopped fresh cilantro

Instructions

  • In 5-quart Dutch oven, heat oil over medium-high heat.
  • Add onion; cook 5 minutes, stirring frequently, until onion is tender.
  • Add garlic; cook 1 minute.
  • Stir in all remaining curry ingredients except cornstarch and cold water.
  • Reduce heat to low; cover and cook 30 minutes or until vegetables are tender.
  • Uncover; increase heat to medium-high.
  • In small bowl, blend cornstarch and cold water until smooth paste forms.
  • Stir cornstarch mixture into curry.
  • Cook uncovered 5 to 10 minutes, stirring frequently, until thickened and bubbly.
  • Meanwhile, in 1-quart saucepan, heat rice, water and butter to boiling.
  • Reduce heat; cover and simmer about 30 minutes or until rice is tender and water is absorbed.
  • Serve curry in individual deep bowls.
  • Top each serving with about 1⁄4 cup hot cooked rice, almonds, green onions and cilantro.

Notes & Wine Advice

*To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.
 
Curry powders are blends of many spices, and their flavors vary with the spices used. Those labeled “Madras” are hotter than the others. Experiment with different brands and blends to find the one you enjoy the most. If you are not familiar with the flavor in the particular blend of curry powder you have, use the minimal amount at first, then taste it near the end of the cooking period and add more if you like. Substitute couscous for the cooked rice, if desired. You might also top the curry with other typical Indian toppings, such as raisins, coconut or chutney.

Nutrition values

Calories: 400 kcal
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Course; Curry / Rice
Diets; Vegetarian

Fresh Fruit with Ginger Dip

Fresh Fruit with Ginger Dip

Couverts24 servings
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Equipment

  • Small bowl

Ingredients

  • 1 cup sour cream
  • 1 ⁄4 cup apricot preserves
  • 2 tablespoons finely chopped crystallized ginger
  • 1 tablespoon chopped fresh cilantro
  • 24 fresh strawberries
  • 24 cantaloupe balls 1 inch in diameter
  • 24 honeydew melon balls 1 inch in diameter

Instructions

  • In small bowl, mix sour cream, preserves and ginger until well blended.
  • Stir in cilantro.
  • Arrange strawberries and melon balls on platter.
  • Serve with dip.

Notes & Wine Advice

Dress up the fruit plate with sprigs of fresh cilantro; if you like, add some kiwifruit slices, watermelon or fresh pineapple to the platter. Serve the fruit with frilly toothpicks or cocktail forks.
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Course; Fruit
Diets; Vegetarian

Pineapple-Mango Smoothies

Pineapple-Mango Smoothies

Couverts2
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Equipment

  • blender

Ingredients

  • 1 container 6 oz Greek plain fat-free yogurt
  • 1 ⁄3 cup fresh or canned drained pineapple chunks
  • 1 ⁄3 cup chopped mango slices from 1 lb 4-oz jar
  • 1 ⁄4 cup mango syrup from jar of mango slices
  • 3 or 4 ice cubes

Instructions

  • In blender, place all ingredients.
  • Cover; blend about 30 seconds or until thoroughly combined.
  • Pour into glasses.

Notes & Wine Advice

Go for the Greek—yogurt that is. This thick yogurt contains more protein than regular yogurt, but either can be used.
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Course; Fruit / Smoothies
Diets; Vegetarian

Spicy Sweet Potato Rounds with Caribbean Dip

Spicy Sweet Potato Rounds with Caribbean Dip

Couverts10 servings
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Ingredients

SWEET POTATOES

CARIBBEAN DIP

Instructions

  • Heat oven to 425°F.
  • Spray cookie sheet with cooking spray.
  • In gallon-size resealable plastic bag, mix oil, cumin, cinnamon, salt and ground red pepper.
  • Add potato slices to bag.
  • Seal bag; shake well to coat.
  • Spread potatoes in single layer on cookie sheet.
  • Bake 20 minutes.
  • Turn potatoes; bake 10 to 15 minutes longer or until golden brown and tender.
  • Meanwhile, stir together dip ingredients.
  • Serve dip with potato rounds.

Notes & Wine Advice

Sweet potatoes come in all sorts of shapes; for easiest slicing, avoid those that are irregularly shaped.

Nutrition values

Calories: 140 kcal
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Course; Side Dish / Vegetables
Diets; Low Fat / Vegetarian

Hazelnut Dreamaccinos

Hazelnut Dreamaccinos

Couverts2 servings
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Equipment

  • blender

Ingredients

  • 11 ⁄4 cups dark chocolate all natural almond milk
  • 1 ⁄3 cup water
  • 2 tablespoons hazelnut-flavored coffee syrup
  • 1 tablespoon instant espresso powder
  • Ice cubes
  • 3 tablespoons whipped soy or whipped cream topping in aerosol can
  • 2 teaspoons miniature semisweet chocolate chips or 6 chocolate-covered coffee beans

Instructions

  • In blender, place milk, water, coffee syrup and espresso powder.
  • Cover; blend until frothy.
  • Pour into glasses over ice.
  • Garnish with whipped topping and chocolate chips.

Notes & Wine Advice

Flavored coffee syrups are what coffeehouses use to make their yummy drinks. You can find them for sale in the coffee aisle at many grocery stores, specialty food stores and some coffeehouses. For a more intense hazelnut flavor, feel free to add another tablespoon of the flavored syrup.

Nutrition values

Calories: 150 kcal
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Course; Cold Drinks / Nuts
Diets; Vegetarian

Greek Hummus Nachos

Greek Hummus Nachos

Couverts8
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Ingredients

  • 4 cups salted pita chips
  • 1 container 8 oz roasted red pepper hummus
  • 1 ⁄2 cup chopped cucumber
  • 1 plum Roma tomato, seeded, chopped
  • 1 ⁄4 cup chopped pitted kalamata olives
  • 1 ⁄4 cup crumbled feta cheese 1 oz
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon finely shredded lemon peel if desired

Instructions

  • Heat oven to 400°F.
  • Arrange pita chips on heatproof serving platter.
  • Dollop hummus over chips.
  • Top with cucumber, tomato, olives and cheese.
  • Bake about 4 minutes or until hummus is warm.
  • In small bowl, stir together oregano and lemon peel.
  • Sprinkle over hot nachos.
  • Serve immediately.

Notes & Wine Advice

Going on a picnic? Bring all the ingredients and create the nachos on-site. It’s not necessary to heat them.

Nutrition values

Calories: 130 kcal
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Course; Side Dish / Tapas
Diets; Vegetarian