SW Veg: Cactus-Watercress Slaw With Red Chile-Citrus Zest Pesto

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " December 10, 2000 " >

<Summ>

<Nam>

Cactus-Watercress Slaw With Red Chile-Citrus Zest Pesto

</Nam></Summ>

<RcpE name= " Cactus-Watercress Slaw With Red Chile-Citrus Zest Pesto "

author= " Stephan Pyles " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Cactus-Watercress Slaw With Red Chile-Citrus Zest Pesto

 

Recipe By :Stephan Pyles

Serving Size : 4 Preparation Time :0:00

Categories : Salads And Dressings

 

Amount Measure Ingredient -- Preparation Method

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

2 nopales (cactus pads) -- cut into 1/4 " strips

1 bunch of scallions -- green tops only

-- chopped

salt to taste

2 bunches of watercress -- washed and stemmed

1 red bell pepper roasted -- peeled, seeded, and

-- chopped

1 yellow bell pepper -- roasted, peeled, seeded, and

-- chopped

1/2 cup toasted pumpkin seeds

1 cup Red Chile-Citrus Zest Pesto

 

In a saucepan, place the cactus and scallions and cover with water. Lightly salt

the water and bring to a boil over high heat. Boil the cactus for 5 minutes, or

until the cactus is tender but al dente.

 

Remove from the heat, strain, and rinse the cactus twice in cold water. Remove

the scallion tops and discard. Transfer the cactus to a mixing bowl and add the

watercress, bell peppers, pumpkin seeds, and pesto. Toss together and season

with salt. Transfer to the refrigerator and serve chilled.

 

Keeps, refrigerated, for 2 days.

 

S: 4 to 6

 

Source:

" Southwestern Vegetarian "

S(Formatted by):

" Nancy Braswell, Dec-10-2000 "

Copyright:

" 2000, Clarkson Potter, New York "

 

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

 

Per Serving (excluding unknown items): 136 Calories; 14g Fat (88.0% calories

from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

1mg Sodium. Exchanges: 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Author's note: Long popular in Mexico, nopales—the leaves or pads of the

prickly pear cactus—are finally entering the culinary mainstream, at least in

the Southwest and in major cities in the United States, where they are available

at Hispanic markets. Nopales are usually sold dethorned, but if not, wear thick

gloves and use a vegetable peeler to remove the fine thorns. Nopales are

delicious grilled, and it is best to slice them into a fan after they are

cooked, leaving one end intact; this helps ensure that the mucilaginous or

“slimy” quality that cactus can sometimes take on is minimized or eliminated. In

this recipe, cooking the cactus with the scallion tops has the same effect.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Salads And Dressings

</CatT>

</CatS>

<IngR name= " nopales (cactus pads) " qty= " 2 " >

<IPrp>

cut into 1/4 & quot; strips

</IPrp>

</IngR>

<IngR name= " of scallions " unit= " bunch " qty= " 1 " >

<IPrp>

green tops only, chopped

</IPrp>

</IngR>

<IngR name= " salt to taste " ></IngR>

<IngR name= " of watercress " unit= " bunches " qty= " 2 " >

<IPrp>

washed and stemmed

</IPrp>

</IngR>

<IngR name= " red bell pepper roasted " qty= " 1 " >

<IPrp>

peeled, seeded, and cut into 1/4 & quot; strips

</IPrp>

</IngR>

<IngR name= " yellow bell pepper " qty= " 1 " >

<IPrp>

roasted, peeled, seeded, and cut into 1/4 & quot; strips

</IPrp>

</IngR>

<IngR name= " toasted pumpkin seeds " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " Red Chile-Citrus Zest Pesto " unit= " cup " qty= " 1 " code= " R " ></IngR>

<DirS>

<DirT>

In a saucepan, place the cactus and scallions and cover with water. Lightly salt

the water and bring to a boil over high heat. Boil the cactus for 5 minutes, or

until the cactus is tender but al dente.

</DirT>

<DirT>

Remove from the heat, strain, and rinse the cactus twice in cold water. Remove

the scallion tops and discard. Transfer the cactus to a mixing bowl and add the

watercress, bell peppers, pumpkin seeds, and pesto. Toss together and season

with salt. Transfer to the refrigerator and serve chilled.

</DirT>

<DirT>

Keeps, refrigerated, for 2 days.

</DirT>

<DirT>

S: 4 to 6

</DirT>

</DirS>

<Srce>

Southwestern Vegetarian

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell, Dec-10-2000 " />

<CpyR>

2000, Clarkson Potter, New York

</CpyR>

<Note>

Author & apos;s note: Long popular in Mexico, nopales—the leaves or pads of the

prickly pear cactus—are finally entering the culinary mainstream, at least in

the Southwest and in major cities in the United States, where they are available

at Hispanic markets. Nopales are usually sold dethorned, but if not, wear thick

gloves and use a vegetable peeler to remove the fine thorns. Nopales are

delicious grilled, and it is best to slice them into a fan after they are

cooked, leaving one end intact; this helps ensure that the mucilaginous or

“slimy” quality that cactus can sometimes take on is minimized or eliminated. In

this recipe, cooking the cactus with the scallion tops has the same effect.

</Note>

</RcpE>

<RcpE name= " Red Chile-Citrus Zest Pesto " author= " Stephan Pyles " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Red Chile-Citrus Zest Pesto

 

Recipe By :Stephan Pyles

Serving Size : 0 Preparation Time :0:00

Categories : Condiment Lacto

Sauces & Gravies

 

Amount Measure Ingredient -- Preparation Method

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

6 dried ancho chiles

2 tablespoons grated lime zest

2 tablespoons grated lemon zest

3 tablespoons grated orange zest

2 tablespoons chopped fresh cilantro leaves

3 garlic cloves -- peeled and chopped

1/4 cup toasted pumpkin seeds

1 tablespoon sugar

1/4 cup grated queso fresco or crumbled feta chees

1/2 cup corn oil

salt to taste

 

Preheat the oven to 450°f. Place the anchos on a cookie sheet and toast in the

oven for 3 or 4 minutes, or until fragrant.

 

Transfer the anchos to a mixing bowl, cover with warm water, and weight down

with a plate or pan so the anchos remain submerged. Let soak for 10 to 15

minutes, or until just pliable.

 

Drain the anchos; stem and seed them under running water. Transfer to a food

processor and add the citrus zests, cilantro, garlic, pumpkin seeds, sugar, and

cheese. Process until smooth, then drizzle in the oil with the motor running.

Season with salt to taste. Keeps, refrigerated, up to 1 week or frozen for up to

2 months.

 

Source:

" Southwestern Vegetarian "

S(Formatted by):

" N. Braswell, Dec-10-2000 "

Copyright:

" 2000, Clarkson Potter, New York "

Yield:

" 2 cups "

 

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

 

Per Serving (excluding unknown items): 1025 Calories; 109g Fat (93.9% calories

from fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

2mg Sodium. Exchanges: 1/2 Vegetable; 22 Fat; 1 Other Carbohydrates.

 

NOTES : This is a decidedly Southwestern pesto! Try whisking about 2 tablespoons

into a cup or so of plain vinaigrette for a flavorful and spicy salad dressing.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Condiment

</CatT>

<CatT>

Lacto

</CatT>

<CatT>

Sauces & amp; Gravies

</CatT>

</CatS>

<IngR name= " dried ancho chiles " qty= " 6 " ></IngR>

<IngR name= " grated lime zest " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " grated lemon zest " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " grated orange zest " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " chopped fresh cilantro leaves " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " garlic cloves " qty= " 3 " >

<IPrp>

peeled and chopped

</IPrp>

</IngR>

<IngR name= " toasted pumpkin seeds " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " sugar " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " grated queso fresco or crumbled feta cheese " unit= " cup "

qty= " 1/4 " ></IngR>

<IngR name= " corn oil " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " salt to taste " ></IngR>

<DirS>

<DirT>

Preheat the oven to 450°f. Place the anchos on a cookie sheet and toast in the

oven for 3 or 4 minutes, or until fragrant.

</DirT>

<DirT>

Transfer the anchos to a mixing bowl, cover with warm water, and weight down

with a plate or pan so the anchos remain submerged. Let soak for 10 to 15

minutes, or until just pliable.

</DirT>

<DirT>

Drain the anchos; stem and seed them under running water. Transfer to a food

processor and add the citrus zests, cilantro, garlic, pumpkin seeds, sugar, and

cheese. Process until smooth, then drizzle in the oil with the motor running.

Season with salt to taste. Keeps, refrigerated, up to 1 week or frozen for up to

2 months.

</DirT>

</DirS>

<Srce>

Southwestern Vegetarian

</Srce>

<AltS label= " Formatted by " source= " N. Braswell, Dec-10-2000 " />

<CpyR>

2000, Clarkson Potter, New York

</CpyR>

<Yield unit= " cups " qty= " 2.000000 " />

<Note>

This is a decidedly Southwestern pesto! Try whisking about 2 tablespoons into a

cup or so of plain vinaigrette for a flavorful and spicy salad dressing.

</Note>

</RcpE></mx2>