by Letha » Fri Dec 05, 2008 7:55 am
Welcome Heather,
Regarding mushrooms and bell peppers, what to do depends on how prominent the ingredient is in the recipe. For spaghetti sauce with mushrooms you can just leave out the mushrooms. For stuffed bell peppers ….. well….. you’d have to find something else to stuff, like a squash perhaps. I haven’t found a fat free way that I enjoy mushrooms yet but they are so nutritious & low calorie that I’ve taken to shredding them and putting them into soups where I don’t even notice them.
Here is a Mary McDougall recipe using rice noodles from the April 2008 newsletter.
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Asian Noodles and Vegetables
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Servings: 6
8 ounces linguini or spaghetti or 14 ounces rice noodles
1 ¼ cups vegetable broth
7 tablespoons soy sauce
2 cloves garlic, crushed
1 tablespoon grated fresh gingerroot
1 carrot, sliced
2 stalks celery, sliced
1 red bell pepper, cut into thin strips
½ pound sliced fresh mushrooms
1 baby bok choy, sliced
1 bunch green onions, cut into 1 inch pieces
1 leek, white and light green parts thinly sliced
1 cup shredded napa cabbage
1 cup mung bean sprouts
1 cup frozen green peas
1 5 ounce can sliced water chestnuts, drained
2 tablespoons cornstarch
Put a large pot of water on to boil. Drop in the uncooked noodles of your choice and cook until tender. Drain and set aside.
Meanwhile, place ½ cup of the vegetable broth in a large saute pan or wok. Add 3 tablespoons of the soy sauce, the garlic and ginger and heat to boiling. Stir in the carrot and celery and cook for 3 minutes. Add the remaining vegetables and cook, stirring occasionally, for 7 minutes.
Mix the remaining vegetable broth and soy sauce together with the cornstarch. Add to the vegetable mixture while stirring, and cook and stir until thickened. Pour the vegetable mixture over the pasta and toss well to mix. Serve at once.
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