Basmati Spinach and Spice Ragout
6 points Per Serving
Bring India's flavors and scents into your home with this special recipe. Low in fat and calories, it's a great way to enjoy the health benefits of tofu and spinach. Try using wild or brown rice instead of white rice for higher fiber content. Surprise your family and guests with this exotic, satisfying meal.
12 ozs Tofu, Firm Lite
1 cup Basmati Rice
10 ozs Spinach, chopped
1 Carrot
1.5 cups Fat Free Vanilla Rice Milk
1 tsp Yellow Mustard Seed
1 tsp Curry Powder
1 tsp Sesame Seeds, Whole, Dried
1 tsp Ginger, Ground
1 tsp Cumin Seed
1 tsp Red or Cayenne Pepper
1 tsp Black Pepper
2 tsp Salt
3 cups Water
Method: Boil the water and rice milk. (Original recipe calls for coconut milk, which I`m sure makes this even better--but also makes it higher in fat). Add the rice and simmer. For frozen spinach, thaw it and drain all the water; for fresh spinach, wash away all the sand and chop off any stems. Toast the spices over a high flame, shaking the pan, then grind the spices together. After 10 minutes of simmering, add the carrots to the rice. Once most of the water is absorbed into the rice, add the spices and tofu. Three minutes before all of the water is absorbed, add the spinach.
Serve with naan (Indian bread) or a big chunk of crusty bread.
Yield: 4 servings
Herbed Vegetable Enchiladas
6 Points Per Serving
12 corn tortillas
2 cups tomato juice
1 teaspoon cumin
1 teaspoon garlic powder
FILLING:
1 tablespoon olive oil
1 large onion -- chopped
2 cloves garlic -- minced
1 small can chopped green chiles
1/2 cup carrots -- grated fine
1/2 cup zucchini -- grated fine
1 cup chopped fresh spinach -- bite-sized OR 1 cup frozen chopped spinach, thawed
2 tablespoons fresh cilantro -- chopped
2 cups fat free sour cream -- or tofu sour cream
1 cup fresh tomatoes -- chopped fine
1/2 teaspoon salt -- optional
4 cups enchilada sauce, green -- or red
Spray a 3-qt. rectangular baking dish with nonstick cooking spray and set aside. In a large skillet, saute onions, garlic, green chiles, carrots, and zucchini in oil or cover and steam in water. Cook until vegetables are just tender. Add cilantro and spinach and heat just until spinach is wilted. Add sour cream, tomatoes, and salt to vegetable mixture. Set filling aside. In a large skillet, warm tomatoes juice, add cumin and garlic power; mix thoroughly. Dip tortillas in seasoned tomato mixture to soften and stack them on top of each other on a plate. Spoon 1/2 cup of filling down the center of each tortilla and roll up. Arrange tortillas, seam side down, in the prepared baking dish. Pour enchilada sauce over enchiladas. Cover and bake at 350º for 15 minutes until heated through.
Makes 6 servings of 2 enchiladas each.
ADAPTIONS: Changed light sour cream to fat free sour cream. You can always make your own enchilada sauce and lower the points.
Vegan Jambalya
5 pts.
1 cup onions, chopped
1 cup green peppers, chopped
1/2 cup celery, finely chopped
3 cloves garlic, finely chopped
2 cups water or stock
1 15-oz. can tomatoes, undrained, chopped
1 cup rice
1 tsp. salt (opt.)
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. chili powder
1/8 tsp. allspice
1 15oz. can kidney beans or black beans
1/2 cup frozen peas chopped
green onions, to taste
chopped fresh parsley, to taste
Place onions, green peppers, celery and garlic in a medium saucepan and saute about 5 minutes. Add the water or stock, tomatoes, rice, salt, basil, thyme, chili powder and allspice. Bring to a boil, reduce heat, cover and simmer about 20 minutes (more if you use brown rice). About 5 minutes before the rice is done, add the beans, peas and green onions. Simmer until the rice is done and peas are heated through. Top with parsley and serve.
Makes about 4 servings.
2006-06-27 04:26:05
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answer #1
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answered by Cute Is What I Aim For 4
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