Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [55]
Srv: 208 g | Cal: 490 | Fat: 28 g | Sat Fat: 10 g | Col: 0 mg | Carb: 53 g | Fib: 7 g | Pro: 7 g
Peanut Pasta Salad with Fried Tempeh Bits
You put a peanut in anything and I’m sold. Especially a pasta salad topped with tempeh. The textures and different flavors competing in this salad are like a party in your mouth. The best part is the kids love it, too. It is a complete meal in itself with the recommended daily servings of whole grains, protein, and vegetables. Store any leftover pasta salad in a reusable container in the fridge to hit the spot for lunch the next day.
MAKES 4 SERVINGS
4 tablespoons (60 ml) sesame oil, divided
1 (8-ounce/225 g) block of tempeh, crumbled
1 large carrot, julienned
3 cups (275 g) broccoli florets, cut into bite-size
pieces
1 red bell pepper, julienned
1 (8-ounce/225 g) package of brown rice pasta
spirals (or any other pasta)
3 tablespoons organic peanut butter
¼ cup (60 ml) water
2 tablespoons soy sauce, to taste
1 tablespoon agave nectar
1 tablespoon apple cider vinegar
2 teaspoons minced fresh ginger
Sesame seeds, for garnish
Heat 3 tablespoons of the oil in a skillet over high heat. Fry the tempeh until slightly crispy, about 10 minutes, stirring occasionally. Bring a large pot of water to a boil. Blanch the carrots, broccoli, and red pepper separately until they turn bright in color, or about 30 seconds. Do not overcook. Drain, rinse under cold water, and set aside. Cook the pasta, according to the directions on the package. Drain and set aside. In a small bowl, whisk together the peanut butter, the remaining sesame oil, the water, soy sauce, agave nectar, vinegar, and ginger. Toss the vegetables, pasta, and sauce together. Garnish with the sesame seeds.
Srv: 346 g | Cal: 580 | Fat: 25 g | Sat Fat: 4 g | Col: 0 mg | Carb: 69 g | Fib: 7g | Pro: 22 g
THE SKINNY: WHAT IS BLANCHING?
BLANCHING HELPS LOOSEN THE PEELS OR SHELLS OF VEGETABLES AND BEANS SO THEY CAN EASILY BE PEELED OFF. IT ALSO WORKS TO ENHANCE THE FLAVOR AND COLOR OF YOUR VEGGIES. IT’S SIMPLE: JUST GIVE THEM THE SHOCK TREATMENT. QUICKLY STEAM OR COOK THEM IN BOILING WATER, AND THEN PLUNGE THEM INTO A COLD BATH. REMEMBER WHEN YOU USED TO JUMP FROM THE HOT TUB INTO THE SWIMMING POOL IN THE MIDDLE OF WINTER? IT’S JUST LIKE THAT, YOU CRAZY BITCH.
Oven-Dried Tomatoes
This rustic mini-dish is great to toss into salads, dressings, pasta dishes, or grilled vegetables. In our household, we make a few pounds and store in the refrigerator for all types of meals. They are the tomatoes that keep on giving.
MAKES 4 CUPS (220 GRAMS)
2 pounds (910 g) Roma tomatoes, stems removed
⅓ cup (75 ml) olive oil
½ teaspoon dried thyme
Salt and pepper, to taste
Preheat the oven to 200° F (95° C).
Bring a large pot of water to a boil over high heat. Fill a large mixing bowl with very cold water, adding a few ice cubes. At the bottom of the tomatoes, slice an X-shape with a sharp knife, cutting about ¼ inch (6 mm) into the tomato. Drop the tomatoes in the boiling water about 30 seconds. Drain and then immediately drop into the bowl of ice water. Let the tomatoes cool down for a couple of minutes. Remove from bowl of water and peel off the skins. They should come off easily just using your fingers. Cut the peeled tomatoes into 4 wedges and remove the seeds.
Transfer the tomatoes to a large mixing bowl and coat with the oil, thyme, salt, and pepper. Place the tomatoes on a cookie sheet or large baking dish, being careful that they do not overlap. Bake the tomatoes on the top rack of the oven 45 minutes to 1 hour, checking frequently to ensure the tomatoes do not burn. When cooled, store in an airtight container in the refrigerator.
Srv: 60 g (1 tomato) | Cal: 40 | Fat: 3.5 g | Sat Fat: 0.5 g | Col: o mg | Carb: 2 g | Fib: 0 g | Pro: 1 g
Greek Salad with Tzatziki