8.09.2011

veg out


I love posting yummy recipes to try, but I realize I could post more vegetarian-friendly dishes. Cooking Light's website provides loads of pasta and grain dishes that don't contain any meat. They look mouthwatering. From Italian, to Chinese, to Malaysian, there is a dish for anyone's palette. Oh, and fear not, meat lovers. Some carne is easy to add in to any of these dishes. 


Ingredients

  • 1 cup dried wild mushroom blend (about 1 ounce)
  • 5 1/2 cups Mushroom Stock
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups uncooked farro
  • 1/2 cup finely chopped onion
  • garlic cloves, minced
  • 6 cups sliced cremini mushrooms (about 1 pound)
  • 3/4 teaspoon salt, divided
  • 1/2 cup dry white wine
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon freshly ground black pepper

Preparation

  • 1. Place dried mushrooms in a medium bowl; cover with boiling water. Let stand 30 minutes or until tender; drain. Coarsely chop mushrooms.
  • 2. Bring Mushroom Stock to a simmer in a small saucepan (do not boil). Keep stock warm over low heat.
  • 3. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add farro and onion; cook 5 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add rehydrated mushrooms, cremini mushrooms, and 1/2 teaspoon salt; sauté 5 minutes or until cremini mushrooms are tender, stirring occasionally. Add wine and thyme; cook until liquid almost evaporates.
  • 4. Add 1/2 cup stock to farro mixture; cook over medium heat 4 minutes or until the liquid is nearly absorbed, stirring occasionally. Add 4 1/2 cups stock, 1/2 cup at a time, stirring occasionally until each portion of stock is absorbed before adding the next (about 40 minutes total).
  • 5. Add remaining 1/4 teaspoon salt, 1/2 cup stock, cheese, parsley, and pepper; stir until cheese melts.
Calories? 271 calories per serving. Yields 6 servings.


Ingredients

  • 2 cups uncooked instant rice
  • 2 tablespoons vegetable oil, divided
  • (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes
  • large eggs, lightly beaten
  • 1 cup (1/2-inch-thick) slices green onions
  • 1 cup frozen peas and carrots, thawed
  • 2 teaspoons bottled minced garlic
  • 1 teaspoon bottled minced fresh ginger
  • 2 tablespoons sake (rice wine)
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1/2 teaspoon dark sesame oil
  • Thinly sliced green onions (optional)

Preparation

  • Cook rice according to package directions, omitting salt and fat.
  • While rice cooks, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from pan. Add 1 tablespoon vegetable oil to pan. Add 1 cup onions, peas and carrots, garlic, and ginger; sauté 2 minutes.
  • While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly. Garnish with sliced green onions, if desired.
Calories? 376 calories per serving. Yields 4 servings.


Ingredients

  • pints cherry tomatoes, halved (about 4 cups)
  • 5 teaspoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 8 ounces uncooked spaghetti
  • 1/3 cup chopped fresh basil
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (2 ounces) ricotta salata cheese, crumbled

Preparation

  • 1. Preheat oven to 400°.
  • 2. Place tomatoes on a foil-lined baking sheet. Drizzle with 1 teaspoon oil; sprinkle with 1/8 teaspoon salt. Bake at 400° for 20 minutes or until tomatoes collapse.
  • 3. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/3 cup cooking liquid. Return pasta and reserved liquid to pan; stir in tomatoes, remaining 4 teaspoons oil, remaining 3/8 teaspoon salt, basil, pepper, and cheese. Toss well. Serve immediately.
  • Calories? 314 calories per serving. Yields 4 servings.

Ingredients

  • 3 1/2 teaspoons salt, divided
  • 12 ounces rigatoni pasta
  • 3 tablespoons all-purpose flour
  • 2 cups 2% reduced-fat milk, divided
  • 1 tablespoon butter
  • 1 1/4 cups (5 ounces) finely shredded Gruyère cheese
  • 3 ounces soft-ripened Brie cheese, rind removed
  • 1/2 teaspoon freshly ground black pepper
  • Fresh flat-leaf parsley leaves (optional)

Preparation

  • 1. Bring 6 quarts water to a boil in a large saucepan. Add 1 tablespoon salt and pasta; cook 6 minutes or until al dente. Drain.
  • 2. Place flour in a medium saucepan over medium heat; add 1/2 cup milk, stirring with a whisk until smooth. Gradually add remaining 1 1/2 cups milk to pan, stirring with a whisk; bring to a boil, stirring constantly with a whisk. Cook 2 minutes or until slightly thick, stirring constantly; stir in butter. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add cheeses; stir until smooth. Stir in remaining 1/2 teaspoon salt, pepper, and pasta. Garnish with parsley, if desired.
  • Calories? 424 calories per serving. Yields 6 servings. 

Ingredients

  • (14-ounce) package water-packed extra-firm tofu, drained
  • (1-pound) package fresh Chinese lo mein egg noodles
  • 2 tablespoons dark sesame oil
  • garlic cloves, minced
  • 1/4 teaspoon salt
  • heads baby bok choy, trimmed and cut crosswise into 2-inch-thick strips
  • 1 tablespoon sugar
  • 3 tablespoons chile paste with garlic (such as sambal oelek)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sweet bean sauce
  • 2 tablespoons low-sodium soy sauce

Preparation

  • 1. Line a plate with a triple layer of paper towels; top with tofu. Place a triple layer of paper towels on top of tofu; top with another plate. Let stand 20 minutes. Cut tofu into 1/2-inch cubes.
  • 2. Cook noodles in a large pan of boiling water 3 minutes or until done; drain in a colander over a bowl, reserving 1 cup cooking liquid. Wipe pan with paper towels. Heat oil in pan over medium heat. Add garlic to pan; cook 30 seconds, stirring constantly. Add salt and bok choy; cook 30 seconds, stirring frequently. Stir in 1/2 cup reserved cooking liquid; bring to a boil. Reduce heat, and cook 4 minutes.
  • 3. Combine sugar and remaining ingredients, stirring until combined. Add noodles, remaining 1/2 cup cooking liquid, and sugar mixture to pan; toss to combine. Cook 30 seconds or until thoroughly heated, tossing to coat. Add tofu; toss to combine. Serve immediately.
  • Calories? 359 calories per serving. Yields 6 servings.

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