Edamame Wraps

Edamame Wraps

Servings: 4
Preparation Time: 10 minutes
Start to Finish Time: 15 minutes

¼ cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon minced ginger
1 tablespoon sesame oil
1 tablespoon sugar
10 to 12-ounces frozen shelled edamame
1 cup shredded carrot
½ cup cashew nuts, pieces
Washed fresh basil leaves (if desired)
4 (12-inch) spinach tortillas

1. In a large mixing bowl, add rice wine vinegar, soy sauce, ginger, sesame oil, and sugar, stirring well to mix.

2. Add edamame, carrot, and cashews, tossing gently to coat with the dressing.

3. Place a few basil leaves (if using) onto center third of each tortilla. Divide the edamame and carrot mixture evenly between the 4 tortillas. Tuck in the ends and roll up the wraps. Serve immediately.

Note: You can substitute ½ cup of bottled low fat sesame ginger dressing, like “Newman's Own,” for the first 5 ingredients.

Stirfry (for Veg Chef)

Well, Veg Chef asked me to post this - I wasn't planning to originally. It's really just a compilation of things I found in my refrigerator. But just for you, VC -

Chicken and Veggie Stirfry

Ingredients
------------------------------------------------------------------
Chopped chicken breast
string green beans
zucchini
bell pepper
mushrooms
Serano chilis
sesame oil
soy sauce
szechuan seasoning

Stir fry it all together and server over the rice of your choice.

P.S. I didn't have them at the time, but next time, I'll toss some water chestnuts in there too. They would have been perfect.

Vegetable Enchiladas (an experiment)

First, let me say, Kirk and I are not vegetarians. However, I remember this recipe from years ago - a friend made it for me, I got the recipe and later made it for a friend of mine. I remember it being quite delicious. So after the recipe had gathered dust for about 12 years, I decided to give it another try.

First, I was unable to find the Hunts Stewed Tomatoes so I substituted S&W Mexican Style Stewed Tomatoes. This was a bit more labor intensive as they came sliced, rather than chunked, and needed to be cut down further. Also, I'm not a huge fan of tomatoes, especially if they "taste tomatoey" or are in large chunks. So, I used one can of the stewed tomatoes and 1 can of Rotelle style tomatoes (with chiles).

Secondly, in the interest of cutting down on cheese (and fat), I minimized the cheese - using only about 2-3 ounces, rather than the 6 that the recipe calls for. I used Pepper Jack, instead of Monterey Jack. I like the pepperjack, however, I noticed that the recipe lost a good bit of its flavor by cutting down on the cheese. I wonder if there's a good substitute (that would be more healthy than 9 grams of fat per 1 ounce serving)?

At any rate, the dinner was passable, but not oustanding. I think it would fare better if you stuck closer to the recipe than I did. Especially if you like cheese.

Vegetable Enchiladas
Serving Size : 6 Preparation Time :0:35

Ingredients
----------------------------------------------------
1 1/3 cups water
1/2 cup dried lentils
1/4 teaspoon salt
8 flour tortilla, white or wheat -- 6"
2 medium carrots -- sliced thin*
non-stick spray
1 1/2 teaspoons chili powder
1 tablespoon cooking oil or olive oil
1 medium zucchini -- sliced in thin stick
2 cans chunky chili style stewed tomatoes -- Hunts, 14 ounces/can
6 ounces monterey jack cheese -- but can use more

*Long skinny sticks

In medium sauce pan, combine water, lentils and salt. Bring to a boil. Reduce heat, cover and simmer 15-20 minutes. Rinse with cold water and set aside.

In large skillet, stir-fry carrots and chili powder in hot oil for 2-3 minutes, add zucchini & stir-fry another 2-3 minutes. Remove from heat and add lentils. Add 1 can tomatoes and 1/2 the cheese.

Preheat the oven to 350 degrees. Make the tortillas. Spray the bottom of the baking dish - bake for 8 minutes. Top with tomatoes and cheese and bake another 7-12 minutes.

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Per Serving (excluding unknown items): 177 Calories; 9g Fat (44.4% calories from fat); 12g Protein; 13g Carbohydrate; 6g Dietary Fiber; 25mg Cholesterol; 260mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

Wonderful Tofu

Tofu is a wonderful thing. It is made from soybeans. It is 99% protein, fat free and full of wonderful vitamins and minerals and some of those other little bitty things that are good for you. Tofu has no flavor in its raw state. It take up the flavors of the foods you prepare it with, or you can marinade it. Tofu is also completely allergen free. This is why lactose intolerant folks drink soymilk.

Tofu comes in many forms, and can be substituted for meat, pasta, yoghurt, mayonnaise and many other things (only limited by your imagination). If you are in the US outside of areas with large Asian populations, you may have only seen it in Tetrapak bricks. Inside these bricks you may find a soft cake of tofu in 'soft', 'medium' or 'firm' variety. If you wish to replace your wheat pasta with a non-allergenic variation, there is dried tofu in all the same forms as most popular wheat pastas available.

I enjoy taking a brick or two of extra firm tofu, removing it from the package and gently squeezing out what liquid will drain. I then wrap it in a paper towel and place it in the freezer overnight. Next morning, I remove the tofu brick, and let it reach 35°F-45°F, and then gently squeeze the moisture out. When I say "squeeze", I'm not speaking of squashing it into pulp, but rather gently pressing it with your flat hand. This freezing/pressing process repeats for 5 days.
After 5 days of freezing/squeezing the tofu, we've gotten most of the liquid out of it, and have some very very 'dry' and firm tofu. I then cut it up into 1" cubes (2.5cm) and deep fry them in your favorite healthy frying oil. The tofu will not soak up ANY oil, and will be tasty and crunchy and golden brown on the outside when it is done. I recommend serving nice and warm with your favorite natural honey drizzled over it.



More Info:
http://www.foodsubs.com/Soyprod.html