Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [66]
In a medium saucepan, heat 1 tablespoon of the grapeseed oil over medium heat, about 30 seconds. Add the garlic, soy sauce, and mirin, and cook about 1 minute. Pour the sauce into a bowl and set aside. Drain the broccolini and set aside.
Place the almonds on a cookie sheet and roast in the oven 10 to 12 minutes.
In a medium sauté pan, heat the remaining grapeseed oil over medium-high heat and sauté the broccolini about 1 minute. Add the sauce, parsley, and almonds to the pan and mix to coat. Serve warm.
Srv: 175 g | Cal: 150 | Fat: 7 g | Sat Fat: 1 g | Col: 0 mg | Carb: 15 g | Fib: 2 g | Pro: 7 g
THE SKINNY: BROCCOLINI
YOU’RE NOT CRAZY. YOU DID SEE BROCCOLINI IN THIS RECIPE. FOR THOSE NOT FAMILIAR WITH THE LEAFY GREEN, BROCCOLINI IS KNOWN AS THE “BABY BROCCOLI” IN AMERICA. IT IS A CROSS BETWEEN BROCCOLI AND CHINESE KALE WITH LONG, THIN STALKS TOPPED BY DELICATE BUDS. THE BABY IS SWEET AND TENDER WITH A BROCCOLI-LIKE FLAVOR, AND VERY RICH IN VITAMINS A AND C, POTASSIUM, IRON, AND FIBER. 111
Quinoa-Stuffed Poblano Peppers with Tomatillo Sauce
Quinoa should be stocked in every pantry. High in protein, it is great at absorbing flavor. Hence the reason it works so well in this dish. The quinoa just takes on the spice of the poblano peppers and tomatillo sauce for a distinctively flavored side or main course.
SERVES 4
4 poblano peppers
2 tablespoons grapeseed oil
¼ cup (40 g) chopped onion
2 garlic cloves, minced
½ cup (70 g) corn, fresh or frozen
½ cup (45 g) cubed portobello mushrooms
½ cup (95 g) quinoa, cooked
½ cup (55 g) cubed tofu
Salt and pepper, to taste
10 medium tomatillos, husks removed
¼ cup (60 ml) lime juice
2 tablespoons chopped fresh cilantro
1 avocado, sliced
1 jalapeño pepper, seeded and chopped
3 tablespoons olive oil
If you are using a gas stove, use metal tongs to place the poblano peppers, one at a time, over the direct flame on the stovetop, rotating often until the skin is black and the pepper is soft, about 5 minutes. If you have an electric stove, preheat the oven to broil. Line a cookie sheet with foil and place poblano peppers on the sheet. Place in the broiler, turning several times to evenly roast. Broil for 5 to 10 minutes, or until blackened and soft. Remove from the broiler. Place the peppers in a large plastic zip-top bag and seal closed to keep the steam inside for about 20 minutes. Cool in the refrigerator 15 to 30 minutes. Once cooled, carefully peel off the skin. Halve the peppers lengthwise and remove the stems and seeds. Set aside.
In a medium frying pan, heat the grapeseed oil over medium heat. Add the onion and half of the garlic and sauté 1 minute. Add the corn, mushrooms, and quinoa and sauté 5 minutes. Add the tofu and salt and pepper to taste. Remove from the heat.
Remove the husks from the tomatillos, rinse, and place in a baking dish. Broil, turning over halfway through cooking, until softened and slightly charred, 7 to 10 minutes. Remove from the broiler and set aside.
Change the oven setting to 350° F (180° C). Prepare the sauce by combining the tomatillos, the remaining garlic, the lime juice, cilantro, avocado, jalapeño, olive oil, and a pinch of salt in the blender. Blend until smooth.
Stuff each poblano with the quinoa filling. Place in a large baking dish and bake 15 to 20 minutes. Serve with the tomatillo sauce.
Srv: 366 g | Cal: 340 | Fat: 26 g | Sat Fat: 3 g | Col: 0 mg | Carb: 25 g | Fib: 6 g | Pro: 8 g
THE SKINNY: QUINOA
THIS SNEAKY LITTLE BASTARD IS NOT CONSIDERED A TRUE GRAIN. QUINOA (PRONOUNCED “KEEN-WAH,”) IS ACTUALLY A SEED FROM THE GOOSEFOOT PLANT, OR MORE COMMONLY KNOWN AS THE CHENOPODIUM PLANT. QUINOA COMES IN A VARIETY OF DIFFERENT COLORS TO DRESS UP YOUR DISH: IVORY, PINKISH HUES, BROWNS, VIBRANT REDS, AND DEEP BLACK. HOWEVER, NORMALLY THREE KINDS ARE IN ROTATION: THE WHITE OR SWEET QUINOA, THE RED-FRUITED VARIETY, AND BLACK QUINOA. WHEN COOKED, QUINOA