tag:blogger.com,1999:blog-75819740529447018002012-02-16T00:14:48.799-08:00Moshe Levyhttp://www.blogger.com/profile/15498666283164079678noreply@blogger.comBlogger31100tag:blogger.com,1999:blog-7581974052944701800.post-67250419702170013932009-09-21T10:19:00.001-07:002009-09-21T15:03:42.529-07:00Angel Hair w/Tofu and Vegetables Skillet (P)<br />Serves: 4<br /><br /><ul><li>Salt, to taste</li><li>Water</li><li>2 tablespoons peanut or vegetable oil</li><li>2 teaspoons Asian sesame oil, optional</li><li>4 cloves garlic, minced</li><li>1 (1") piece ginger root, minced</li><li>6 scallions, chopped</li><li>1 green bell pepper, seeded and chopped</li><li>8 ounces angel hair pasta</li><li>1 pound firm tofu, drained and cut into 1" cubes</li><li>2 tablespoons soy sauce, plus more for serving</li><li>1 (16-ounce) bag frozen vegetable mix with broccoli, carrots and cauliflower</li><li>Fresh-ground black pepper, to taste</li><li>1/4 cup minced fresh basil or 2 teaspoons dried, optional</li><li>1/2 cup chopped cilantro</li></ul><br />Heat stockpot of salted water to boiling.<br /><br />While waiting for water to boil, heat oils in large skillet over medium heat.<br /><br />Add garlic and ginger to pan; cook 2 minutes until fragrant. Add scallions and bell peppers, cook 4 minutes until soft. Lower heat.<br /><br />Add pasta to boiling water.<br /><br />While pasta is cooking, add <a href="http://www.jewishrecipes.org/kosher-recipes/tofu/index.html">tofu</a> and soy sauce to skillet.<br /><br />Add frozen vegetables to stockpot with pasta 1 minute before pasta is done; cook 1 minute.<br /><br />Drain pasta and vegetables; add to skillet. Stir to combine. Season to taste with pepper.<br /><br />Divide among four bowls; top with basil and cilantro.<br /><br />Serve with additional soy sauce.<br /><br />Nutritional Info Per Serving: 490 calories, 32% calories from fat, 31g protein, 59g carbohydrates, 10g fiber, 18g fat, no cholesterol, 785mg sodium<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7581974052944701800-6725041970217001393?l=kosherpasta.blogspot.com' alt='' /></div>Moshe Levyhttp://www.blogger.com/profile/15498666283164079678noreply@blogger.com0tag:blogger.com,1999:blog-7581974052944701800.post-9356785662367932922009-09-21T10:16:00.001-07:002009-09-21T10:16:39.537-07:00Angel Hair w/Smoked Salmon and Cream (D)<br />Serves: 2<br /><br /><ul><li>6 ounces angel hair pasta</li><li>1/2 cup heavy cream</li><li>1/2 cup milk</li><li>1/4 cup fresh dill, chopped</li><li>1/4 cup green onions, chopped</li><li>1-1/2 tbsp. capers, drained</li><li>1 tsp. lemon peel, grated</li><li>6 ounces smoked salmon, thinly sliced</li><li>Sea salt</li><li>Pepper, freshly cracked, for serving</li></ul><br />Cook the pasta in boiling salted water until just tender. Drain well and return to same pot.<br /><br />Combine the heavy cream, milk, dill, onions, capers, and lemon peel in heavy small saucepan. Bring to boil over medium-high heat and simmer until sauce thickens slightly.<br /><br />Add sauce to pasta, and toss to coat. Add the smoked salmon and toss to combine. Season with sea salt and freshly cracked pepper and serve at once.<br /><br />I made this the other night for supper when unexpected guests arrived.<br /><br />It was really scrumptious. I didn't have heavy cream, so I substituted fat-free half and half. So here's another use for frozen citrus peel. To make the sauce for 4 servings, I didn't double the milk and cream but used 3/4 cup of each one and kept the capers at 1-1/2 tsp.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7581974052944701800-935678566236793292?l=kosherpasta.blogspot.com' alt='' /></div>Moshe Levyhttp://www.blogger.com/profile/15498666283164079678noreply@blogger.com0tag:blogger.com,1999:blog-7581974052944701800.post-59242762191797264522009-09-21T10:14:00.000-07:002009-09-21T10:15:06.643-07:00Angel Hair w/Easy Topper (D)<br />Serves: 2<br /><ul><li>1 medium tomato, chopped in large chunks</li><li>1/4 cup yellow bell pepper, chopped</li><li>1/4 cup green bell pepper, chopped</li><li>2 cloves of garlic, minced</li><li>2 large green onions, chopped</li><li>1 tbsp. olive oil</li><li>1/8 tsp. salt</li><li>1 tsp. freshly ground black pepper</li><li>3 tbsp. balsamic vinegar</li><li>Feta cheese</li></ul><br />Heat oil in skillet; add vegetables/onions and garlic and sauté until just cooked, but still crisp.<br /><br />Sprinkle salt, add pepper; mix well. Add the balsamic vinegar and simmer about 2 minutes.<br /><br />Remove from heat and pour over pasta of your choice (great over angel hair!). Top generously with feta cheese.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7581974052944701800-5924276219179726452?l=kosherpasta.blogspot.com' alt='' /></div>Moshe Levyhttp://www.blogger.com/profile/15498666283164079678noreply@blogger.com0