How To make Pasta w/Red Peppers, Greens, Beans, Garlic & Lemon Zest
1/2 c White beans
soaked in water overnight 1 Bay leaf
4 Garlic cloves; peeled
1/3 c Vegetable stock
2 Red bell peppers
:
cut into 1/2-inch strips 4 c Swiss chard or escarole
washed well and cut :
into 1/2-inch strips 1 tb Grated lemon zest
1/2 ts Salt
Freshly ground pepper 2 tb Lemon juice
1/4 lb Penne pasta; uncooked
1/4 lb Farfalle pasta; uncooked
Rinse the beans, put them in a saucepan, and cover with 2 cups cold water. Add the bay leaf and 2 cloves of garlic and bring to a boil over high heat. Reduce the heat and simmer until tender, 45 to 60 minutes. Remove the pot from the heat. Bring the vegetable stock to a simmer in a saute pan over moderate heat. Add the pepper strips and simmer for 5 to 8 minutes, then add the greens, 2 cloves of garlic that have been minced, and lemon zest and stir well,
until the greens are wilted, 3 to 4 minutes. Drain the beans (most of the liquid will have been absorbed) from the cooking liquid with a slotted spoon and add them to the peppers and greens. Warm through. Season to taste with the salt, pepper, and lemon juice. Meantime, cook the pasta according to the package directions. Drain and toss with the beans and vegetables. Per Serving =========== Calories: 319 Protein: 14 grams Carbs: 63 grams Sodium: 356 mg Fat 2 grams (6% of calories) Source: Joyce Goldstein of Square One restaurant in San Francisco Published in: Eat More, Weigh Less - by Dean Ornish, M.D. Typed for you by Karen Mintzias
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2 tablespoons butter
2 tablespoons extra-virgin olive oil
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1/8 teaspoon red pepper flakes
1/4 cup chopped parsley
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1 teaspoon Chef Bae Spicy Seasoning Salt
(If you don’t have my seasonings you can use:
3/4 tsp salt and 1/8 tsp black pepper)
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Homemade Thai Green Curry deserves respect when making it. Good thing it's actually very easy and just requires a little elbow grease.
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Full Recipe:
Ingredients Needed:
Green Curry Paste:
- 2 teaspoons (4g) coriander seeds
- 1 teaspoon (2g) cumin seeds
- 1 teaspoon (3g) white peppercorn
- 3 serranos, thinly sliced
- 9 Thai chilies, thinly sliced
- 2 small shallots, finely chopped
- 1 lemongrass stalk, rough chopped
- 2-inch Galangal, finely chopped,
- 3 kaffir lime leaves, chiffonade
- 7 cloves garlic
- 4 springs cilantro stems
- zest of 1 lime
- 1/2 teaspoon (4g) dried Thai shrimp paste
Curry:
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- All of the green curry paste
- 5 cloves garlic, finely chopped
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- 13.5oz (400ml) full fat coconut milk
- 2 tablespoons (30ml) fish sauce
- 1 tablespoon (17g) palm sugar
- 3/4 lb. (340g) chicken thigh
- 1.5 cups (160g) snow peas
- 1/2 bunch Thai basil leaves
- 2 Thai eggplants
- juice of 1 lime
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- fried shallots, for garnish
- Thai basil, for garnish
- 3 Serrano chilies, thinly sliced, for garnish
- lime wedges, for serving
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