The Rural Voice, 2004-05, Page 37inch (5 cm) lengths and julienne. In
Targe skillet, heat oil and butter over
medium heat. Add carrots, garlic and
ginger. Stir -fry I minute. Add sugar,
cover and cook 1 minute. Add
mushrooms and stir fry 2 minutes.
Remove from heat and stir in soy
sauce. Sprinkle with toasted sesame
seeds and serve immediately.
NICE 'N' CRUNCHY HERB
SPREAD
1 pkg (12.3 oz/349 g) firm silken
tofu
1/4 cup (50 mL) each chopped
fresh parsley, chopped sweet red
pepper and chopped green onions
2 tbsp (25 mL) whipped light
dressing
1 tbsp (15 mL) coarse -grain Dijon
mustard
1/2 tsp (2 mL) black pepper
pinch salt
medley: carrots, parsnips. rutabaga
cut into sticks and button
mushrooms
Using sieve, drain tofu. Add tofu to
food processor or food chopper. Add
parsley, red pepper. onions, whipped
dressing, mustard. pepper and salt:
process with on/off motion to mix
ingredients. Use immediately as a dip
with vegetables. (If not using
immediately, cover and refrigerate
for up to 1 day.)
SPRINGTIME FAJITAS
1 tbsp (15 mL) vegetable oil
1 clove garlic, crushed
1 Ib (500 g) firm tofu or ground
chicken, crumbled
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) salt
6 6 1/2 -inch (16 cm) tortillas
2 cups (500 mL) shredded lettuce
1/2 cup (125 mL) sour cream
In skillet heat oil over medium-
high heat. Add garlic and crumbled
tofu; stir -fry until moisture has
evaporated. Stir in cumin and salt.
Wrap tortillas in foil and warm in
350°F (180°C) oven while preparing
salsa.
Salsa:
2 cups (500 mL) chopped
tomatoes
1/2 cup (125 mL) diced cucumber
1 tbsp (15 mL) finely chopped
green onion
1 tbsp (15 mL) each chopped
fresh coriander, free lime or
lemon juice and vegetable oil
2 cloves garlic, crushed
1 tsp (5 mL) red wine vinegar
1/2 tsp (2 mL) salt
pinch pepper
In mixing bowl, stir together
tomatoes, cucumber, onion,
coriander. lime juice, vegetable oil,
garlic, vinegar, salt and pepper;
spoon into serving bowl. Put lettuce
and sour cream in separate serving
bowls. Spoon equal quantity of filling
onto each tortilla and let each person
dress their own with lettuce, sour
cream and salsa.
PASTA PRIMAVERA
I Ib (500 g) asparagus
1 tbsp (15 mL) extra -virgin olive
oil
1 onion, chopped
1 clove garlic, minced
1/2 Ib (250 g) mushrooms, sliced
3/4 cup (175 mL) seeded, diced
tomato
1 tbsp (15 mL) all-purpose flour
1 can (385 mL) 2% evaporated
milk
1/2 tsp (2 mL) each diced basil
and salt
1/4 tsp (1 mL) each nutmeg and
black pepper
1 Ib (500 g) fusilli pasta
1 cup (250 mL) freshly grated
parmesan or asiago cheese
1/4 cup (50 mL) chopped fresh
parsley
Break off and discard tough ends
from asparagus; cut into 1 1/2 inch (4
cm) pieces. In large pot of boiling
salted water. cook asparagus for 3-5
minutes or until tender -crisp. Drain
and rinse under cold water. Set aside.
In same saucepan, heat oil over
medium-high heat. Add onion, garlic.
mushrooms and tomatoes; cover and
cook for about 5 minutes or until
onion is softened. Stir in flour.
Gradually stir in milk; cook, stirring
until thick enough to coat back of
spoon. 3-5 minutes. Stir in basil, salt,
nutmeg. pepper and reserved
asparagus. Heat through.
Meanwhile cook pasta. Serve
sauce immediately over pasta
sprinkled with cheese and parsley.
PICCATA PORK CHOPS
1 tbsp (15 mL) vegetable oil
4 lean pork loin chops (3/4 inch/2
cm thick)
1 medium onion
1 clove garlic
1 (19 or 28 oz/540 or 796 mL can)
whole tomatoes
1/4 cup (50 mL) Dijon mustard
1/4 tsp (1 mL) grated lemon rind
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) dried thyme
l/4 tsp (1 mL) pepper
1 tbsp (15 mL) cornstarch
cooked broad noodles or rice
Heat oil in large skillet over
medium high heat. Brown chops on
both sides with onion and garlic.
Stir in tomatoes. breaking apart
with fork. Add mustard. lemon rind.
juice, thyme and pepper.
Bring to boil; cover and simmer
about 25 minutes or until chops are
cooked to desired doneness.
Dissolve cornstarch in I tbsp (15
mL) water, stir into skillet and cook
until bubbly and thickened. Serve
over hot noodles or rice.
CHICKEN AND TZATZIKI IN
PITA POCKETS
1 tbsp (15 mL) vegetable oil
8 small boneless chicken breasts
salt and pepper
leaf lettuce
8 thick slices tomato
I cucumber, sliced
4 pita bread rounds. cut in half.
warmed
In large non-stick skillet heat oil.
Saute chicken breasts on both sides
until lightly browned and no longer
pink inside. Sprinkle with salt and
pepper to taste.
Layer leaf lettuce. chicken breast.
tomato slice and cucumber slices in
each half pita. Top with Easy
Tzatziki Sauce:
1 cup (250 mL) plain yogurt
half cucumber. shredded and
squeezed dry
1 clove garlic. minced
1/4 tsp (1 mL)) granulated sugar
salt and pepper
Combine yogurt. cucumber. garlic
and sugar. Add salt and pepper to
taste.0
Deadline for the
June issue of
The Rural Voice
is May 19, 2004
MAY 2004 33