Asparagus & Peas; Ceci & Greens

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* Exported from MasterCook *

 

Asparagus and Fresh Peas in Orange-Saffron Sauce

 

Recipe By : PASTA E VERDURA; Jack Bishop (1996)

Serving Size : 4 Preparation Time :0:30

Categories : Pasta 2Send

Lowfat Veg-Books.mcf

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fettucine -- cooked

1 1/2 pounds asparagus

1/4 teaspoon saffron threads

1/4 cup olive oil -- or more

1 medium onion -- minced

3/4 pound fresh peas -- in pods, shelled

(about 1-cup)

1 teaspoon grated orange peel

2 tablespoons fresh orange juice

1 teaspoon salt

grated parmesan cheese -- to taste

 

Serves 4. Time 30 mins. Pasta: fettuccine or other long, wide shape.

McServing 641 cals 22.2% ff (15.9 g fat)

 

Snap off the tough ends from the asparagus spears. Cut the spears in

half lengthwise (thicker spears should be quartered), then slice them

on the bias into 1-inch pieces. Steam the asparagus until

crisp-tender, about 2 minutes. Set the cooked asparagus aside.

 

Set a large skillet over medium heat. When the pan is hot, add the

saffron and toast until the threads are brittle, about 1 minute. Use

the back of a spoon to grind the saffron into a fine powder right in

the pan.

 

Add the oil to the pan and heat briefly Add the onion and saute until

translucent, about 5 minutes. Stir in the peas, orange zest, and salt

and cook until the peas are tender, about 2 minutes. Stir in the

orange juice and the asparagus and cook just until the asparagus is

warmed through, no more than 1 minute.

 

Meanwhile, cook and the pasta, making sure that some water still

clings to the noodles. Toss the hot pasta with the asparagus sauce.

Mix well and transfer portions to warm pasta bowls. Serve immediately

with grated cheese passed separately.

 

Source PASTA E VERDURA: 140 Vegetable Sauces for Spaghetti, Fusilli,

Rigatoni, and all other Noodles BY JACK BISHOP (1996: HarperCollins;

Hard cover, no photographs). A Kitchen PATh review 29 Jun 97; fat

content estimated by MasterCook software.

 

Book Reviews with samples http://wizard.ucr.edu/~phannema/books.htm

 

>EMAIL from kitpath (Pat Hanneman) 3/99 elf, veg-recipe,

fareshare

Update: Try it with shelled and snap peas; chop the pods into 1-inch bites.

 

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* Exported from MasterCook *

 

Sicilian Chickpeas w/Escarole & Caramelized Onions - Bishop

 

Recipe By : Jack Bishop, COMPLETE ITALIAN VEGETARIAN*

Serving Size : 4 Preparation Time :0:00

Categories : Lowfat Leafy Greens

Veg-Books.mcf Legumes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds escarole

4 teaspoons extra virgin olive oil -- may be tripled

2 medium onions -- halved

and thinly sliced

2 teaspoons sugar

1/4 cup dark raisins

salt and black pepper

3 cups cooked chickpeas -- rinsed

1/3 cup chickpea cooking liquid -- reserved

 

1) Discard any dry or tough outer leaves from the head of escarole. Trim

and discard the core and any tough stems. Wash the leaves in a large bowl

of cold water, changing the water several times until no sand appears in

the bottom of the bowl. Tear the leaves into large pieces and set aside.

 

2) Heat the oil in a large saute pan. Add the onions and cook over medium

heat, stirring often, until golden, about 15 minutes. Stir in the sugar and

continue cooking until the onions are golden brown, about 5 minutes. Do not

let the onions burn; lower the heat if necessary.

 

3) Add the raisins and the escarole to the pan. Cook, turning the escarole

occasionally, until the leaves are tender and the stem ends are just a

little crunchy, about 6 minutes. Season with salt and pepper to taste.

 

4) Stir in the chickpeas and cooking liquid. Simmer, stirring occasionally,

until the flavors have blended, about 3 minutes. Adjust the seasonings and

serve immediately. Makes 4 cups.

 

Tip: If you cook chickpeas from scratch, to each pound of dry bean add 3

large garlic cloves, peeled and 2 bay leaves. Discard the flavorings. Add

salt to taste after the beans are cooked. --Jack Bishop

 

*Adapted to lowfat cooking from a recipe in THE COMPLETE ITALIAN VEGETARIAN

COOKBOOK: 350 Essential Recipes for Inspired Everyday Eating, by Jack

Bishop (Houghton-Mifflin). The original used 3 times the amount of olive

oil. PER SERVING: 339 cals, 8g fat (20% cff) estmated by mastercook. Edited

EMail from kitpath 3/99

 

 

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Serving Ideas : elf, veg-recipe, fareshare

 

 

Nutr. Assoc. : 0 0 0 0 0 4680 0 0 5439

 

 

 

 

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