Barbecue Tempeh Wraps

From: Heart-Healthy Living

Creamy coleslaw, crunchy apples, and barbecue tempeh make a healthy filler for these low-calorie sandwich wraps.

Servings: 4 servings

Prep: 20 mins

Total: 1 hr 23 mins

Ingredients

1/4 cup light mayonnaise

1 tablespoon lemon juice

1/4 teapoon ground black pepper

2 cups shredded cabbage with carrot (coleslaw mix)

1 small apple, cored and thinly sliced

2 tablespoons thinly sliced green onion

2 teaspoons olive oil or canola oil

1 8-ounce package original soy tempeh (fermented soybean cake), cut into bite-size strips

1/4 cup low-calorie or low-carb original barbecue sauce

4 7- to 8-inch whole wheat tortillas, warmed according to package directions

Directions

1. In a medium bowl, stir together mayonnaise, lemon juice, and pepper. Add coleslaw mix, apple slices, and green onion. Toss to coat. Cover and chill about 1 hour.

2. In a large nonstick skillet, heat oil over medium-high heat. Add tempeh and cook for 3 to 5 minutes or until golden brown, stirring occasionally. Stir in barbecue sauce; remove from heat.

3. To serve, divide slaw mixture and tempeh mixture among tortillas. Roll up.

Orange-Dijon Green Beans

From: Fine Cooking Magazine

Serve these savory beans with pork chops or roasted chicken. For variety, substitute yellow beans for half of the green beans.

Servings: Serves three as a side dish.

Ingredients

2 tablespoons fresh orange juice (from about 1/2-small orange)

1 tablespoon Dijon mustard

1 teaspoon light brown sugar

2 tablespoons unsalted butter

1 small red onion (4 ounces), very thinly sliced

1/3 cup coarsely chopped pecans

8 ounces fresh green beans, trimmed, cut in half (crosswise, not lengthwise)

1/2 to 3/4 teaspoon coarse salt

Freshly ground black pepper

1/2 teaspoon lightly chopped fresh thyme

Directions

1. Parboil the green beans: To parboil the green beans, you'll need just four basic kitchen tools: a medium-large pot (like a Dutch oven or soup pot, 4-quart capacity is fine), a large work bowl, a mesh strainer, and a clean dishtowel or two. Fill the pot with 2 quarts water and 1 tablespoon coarse salt and bring it to a boil. Fill the work bowl mostly with ice and cover with cold water. Dump your prepped beans into the boiling water and cook for 4 to 5 minutes. Begin timing as soon as the beans are in the water; don't wait for it to return to a boil. And don't go anywhere- use your mesh strainer to transfer the veggies to the ice bath just as soon as the time's up. Let the green beans sit for a minute or two in the ice water to stop the cooking and cool down. Lift the beans (use your hands or the strainer again) out of the ice bath and let them drain well in one layer on a dishtowel (or paper towels). Store them in a shallow container (lined with paper towels to absorb any excess moisture), covered with a slightly damp paper towel or dishtowel. They'll keep in the refrigerator overnight. If you plan to use them right away, make sure they're very dry.

2. Make the sauce: In a small bowl, whisk together the orange juice, mustard, and brown sugar. In a large nonstick skillet, melt the butter over medium heat. Add the red-onion and pecans and toss to coat. Turn the heat to medium high and saute, stirring often, until the onions are very shrunken and many are browned (the pecans will be golden), 8 to 10 minutes. Add the beans in one layer over the contents of the pan and season with salt, a few grinds of pepper, and the thyme. Add the mustard mixture, immediately turn the heat to medium low (the sauce will begin to thicken), and stir vigorously (or use tongs) to toss and combine the beans with the sauce. Continue cooking to heat the beans through and to thoroughly coat them, 1 to 2 minutes.

3-Cheese White Pizza

From: Family Circle

For this quick and easy pizza recipe, top a prepared pizza crust with ricotta, Parmesan, and mozzarella cheese and sauteed broccoli rabe.

Servings: 8 servings

Prep: 10 mins

Total: 20 mins

Ingredients

3/4 cup ricotta cheese

3 tablespoons grated Parmesan cheese

1 bunch broccoli rabe (about 1 pound)

1 tablespoon olive oil

3 cloves garlic, finely chopped

3/4 teaspoon salt

1/2 teaspoon dried crushed rosemary

1/4 teaspoon red pepper flakes

8 ounces fresh mozzarella cheese, cut into 1/4-inch slices

1 10-ounce prepared thin pizza crust, such as Boboli

Directions

1. Place oven rack in lowest position. Heat oven to 450 degrees F.

2. Mix ricotta and Parmesan together; set aside. Rinse broccoli rabe, remove outer leaves and thick stems; cut into 2-inch pieces. Set aside.

3. In a large saute pan, heat oil over medium heat. Cook garlic for 1 minute. Add broccoli rabe, salt, rosemary and red pepper flakes to pan and cook, stirring, for 9 minutes or until tender; set aside.

4. Place mozzarella slices evenly on pizza crust. Spread broccoli rabe on top, then drop rounded tablespoons of ricotta mixture on top of broccoli.

5. Bake at 450 degrees F for 10 minutes or until cheese is melted. Cut into eight wedges and serve immediately.

Pistachio-Cherry Sandwich Cookies

From: Vegetarian Times

The dough for these decadent cookies can be made up to two days ahead and chilled until ready to use. Feel free to try different jams and spreads in the center or cut the cookies into holiday shapes. For a lower-calorie option, skip the filling and serve the cookies as singles rather than sandwiches.

Servings: Makes 24 cookies

 

Ingredients

1 1/2 cups shelled pistachios

1 cup (2 sticks) unsalted butter, softened

1 cup sugar

1 large egg

1 tablespoon lemon juice

3 cups all-purpose flour

2 teaspoons grated lemon zest

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/4 cups sherry preserves

Directions

1. Process pistachios in food processor 1 minute, or until finely ground. Transfer to bowl, and set aside.

2. Cream butter and sugar in food processor 30 seconds, or until fluffy. Add egg and lemon juice; pulse 15 seconds, or until combined. Scrape down. Add pistachios, flour, lemon zest, baking powder, and salt. Pulse 15 seconds more, or until combined and dough starts to clump together. Divide dough in half, flatten into 2 disks, wrap in plastic wrap, and refrigerate 1 hour, or until firm.

3. Preheat oven to 350 degrees F. Roll out 1 dough disk on sheet of lightly floured parchment paper, to about 1/8-inch thick. Transfer parchment and cookie dough onto cookie sheet and cover with plastic wrap. Place in freezer 5 to 8 minutes to firm up.

4. Cut out cookies with 2-inch cutter, and place 1-inch apart on parchment paper-lined baking sheets. Reroll scraps, and repeat. Bake 12 minutes, or until edges are golden. Transfer to wire rack to cool. Repeat with remaining dough disk.

5. Spread 1 teaspoon preserves on each of 24 cookies. Top with remaining cookies.

Red Beans and Rice

From: Vegetarian Times

This traditional dish tastes even better reheated the next day, making it the perfect party food. You can prepare it ahead, and enjoy your party.

Servings: Serves 8

Ingredients

1 pound dried kidney beans

2 tablespoons olive oil

1 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped green bell pepper

2 cloves garlic, minced

1 or 2 bay leaves

1/2 cup minced parsley

1 teaspoon hot sauce

Salt and freshly ground black pepper to taste

3 or 4 cups hot cooked rice

1/2 cup sliced scallions as garnish

Directions

1. Soak dried beans in water to cover overnight. Drain beans.

2. Heat oil in large saucepan over medium heat. Saute onions, celery, bell pepper and garlic for 7 to 10 minutes, or until soft. Add drained beans. Add enough water to cover beans, and bring to a boil. Add bay leaves.

3. Reduce heat to low, and cook, stirring occasionally, about 2 hours. Add extra water if needed; don't let beans dry out. Mash about half of beans against side of pot with spoon; leave remainder whole. Remove and discard bay leaves.

4. To serve, stir in parsley, hot sauce, salt and pepper. Spoon beans over or alongside rice, and garnish with sliced scallions.

Mexican Rice

From: Vegetarian Times

For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving.

Servings: Serves 4

Ingredients

1 tablespoon olive oil

1 cup instant brown rice

1 cup frozen corn

1 cup frozen peas

8 green onions, chopped (1/2 cup)

3 cloves garlic, minced (1 tablespoon)

1 teaspoon ground cumin

1/2 teaspoon dried oregano

2 tablespoons tomato paste

Directions

1. Heat oil in saucepan over medium-high heat. Add rice, and saute 3 to 4 minutes, or until beginning to brown. Add corn, peas, green onions, garlic, cumin, and oregano, and saute 1 minute.

2. Spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups, and stir to combine. Pour tomato paste mixture into rice, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed. Remove from heat, and fluff with fork just before serving.