VEGETARIAN BLACK BEAN PASTA
This was something I created as a teenager, back when I was a vegetarian. Now that my daughter doesn't eat meat, she asks for this dinner several times a week. -Ashlynn Azar, Beaverton, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine.
Nutrition Facts : Calories 255 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 230mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 9g fiber), Protein 12g protein. Diabetic Exchanges
PAD THAI PASTA SALAD
Using an LG range/cooktop, this recipe uses pad Thai flavors in an American-style pasta salad.
Provided by Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- 1. Bring a large pot of water to a boil. Generously salt and cook the pasta according to the package's directions for al dente. Drain, shaking occasionally to prevent sticking, until cooled to room temperature. 2. Meanwhile, zest the limes into a large bowl and squeeze in 1/3 cup juice. Whisk in the fish sauce, brown sugar, vinegar, 1 tablespoon oil, and a pinch each salt and pepper. 3. Heat the remaining tablespoon oil a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add to the skillet along with half the garlic. Cook, stirring occasionally, just until the shrimp is cooked through, about 3 minutes. Transfer to the bowl with the dressing. 4. Season the chicken with salt and pepper. Add to the same skillet along with the remaining garlic. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes. Add the bean sprouts and scallion greens and cook, stirring, until barely wilted, about 1 minute. Transfer to the bowl with the dressing. 5. Add the carrots, pasta, and peanuts to the bowl. Toss until everything is well-coated. Season to taste with salt and pepper. Garnish with the scallions and remaining peanuts. Serve warm, at room temperature, or refrigerate and serve cold.
CREAM CHEESE BLACK BEAN PASTA
Experiment! Turned out pretty thick but good. There is probably a smarter way to make this, like making the sauce separate, but I'm a big fan of one dish meals. Also thought of adding a can of chopped green chilies.
Provided by Kyene
Categories One Dish Meal
Time 30m
Yield 1 meal, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta as directed.
- Meanwhile cook smoked sausage or chicken on medium high heat with garlic in a large skillet.
- Once cooked through, add cream cheese and chicken stock.
- Turn heat to medium and continue to stir until cream cheese is mixed (takes a little while).
- Add milk (can add more if you want) to thin the sauce some.
- Add the black beans and cheese, continue to stir until heated through and cheese is melted.
- Add the drained pasta and mix.
Nutrition Facts : Calories 904.8, Fat 57.5, SaturatedFat 24.5, Cholesterol 146.7, Sodium 1406.8, Carbohydrate 59.4, Fiber 8.2, Sugar 5.2, Protein 36.7
SPICY PAD THAI
A great dish to please your need for spicy Asian cuisine! Feel free to add your favourite veggies, these are just some suggestions
Provided by chefnicole
Categories Poultry
Time 40m
Yield 1-2 serving(s)
Number Of Ingredients 20
Steps:
- Brown chicken in oil, with a few chili flakes if desired, then remove from pan.
- Add all veggies into some oil except tomatoes, sauté 5-10 minutes.
- Mash garlic into a paste, and add flakes, brown sugar, lime juice, Soya sauce and peanut butter, mix well.
- Add 1/3 sauce to the veggies, heat through for 5 minutes.
- Add in tomatoes and sliced chicken, pour 1/3 sauce over, and heat through 5 minutes.
- Cook noodles according to package directions.
- When cooked, add 1/3 of sauce to noodles.
- Place veggies and chicken over the noodles, and enjoy!
Nutrition Facts : Calories 756.5, Fat 36.5, SaturatedFat 7.6, Cholesterol 92.8, Sodium 3324.8, Carbohydrate 67.6, Fiber 13.1, Sugar 41.3, Protein 47.9
THAI NOODLES (PAD THAI)
This is an adopted recipe that I have not yet had time to prepare. The original poster's comments are as follows: "This is my favorite version of Pad Thai. It's a wonderful mix of flavors - the sweetness is nicely contrasted with the tartness of the limes and red chilis. You can use chicken, pork, shrimp or a combination of all three. This is a meal in itself - It's really great with Thai iced tea! From "Thai Home Cooking" by Kamomal Pootaraska -- NOTE: I replaced the original version of recipe #7941 (when I adopted it in February 2005) with this authentic version that I have used time and time again with great success. It tastes just like the Pad Thai I have enjoyed in authentic Thai restaurants."
Provided by Ms B.
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak rice noodles in warm water for 20 - 25 minutes - they should be soft but not mushy; they will soften when they are cooked in the liquid.
- (prepare accordingly depending on your choice)Peel and deveign the shrimp, leave the tails intact - cut the chicken and/or pork into 1/8 inch x 1 inch pieces.
- Mix together fish sauce, sugar, vinegar and tomato puree until sugar is dissolved, set aside.
- Slice the scallions on the diagonal 1/4 inch thick, set aside.
- Heat a wok and add the oil, then stirfry the meat and garlic - when meat is cooked (no longer pink) add the drained noodles and quickly stir to coat with oil - quickly add the sauce and stir carefully to avoid breaking the noodles.
- Move the noodles to the side and add eggs - let them set a bit then break them up and continue to stir fry - add additional oil if necessary to keep noodles from sticking- continue to toss until eggs are nicely distributed.
- Add 3/4 Cup peanuts, bean sprouts and scallions - toss.
- Remove to serving platter, garnish with 1/4 Cup ground peanuts, sprinkle with the chili flakes and serve with lime wedges to squeeze over the top.
VEGETARIAN PAD THAI
This is a simple pad thai loaded with crisp vegetables and zesty flavor. It's quick, simple, and fresh-tasting. -Colleen Doucette, Truro, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice., In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan., Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.
Nutrition Facts : Calories 339 calories, Fat 8g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 701mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 4g fiber), Protein 12g protein.
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