StirCrazy! Corn Twists with collards and BEPS

[Guest guest]

A neat thing about the ideas in thie book - especially in the pasta chapter --

many of the recipes use up the stuff I bring home from the health food store.

Like this corn pasta. I've got this one scheduled for this week. Maybe tonight.

If all goes well.

 

 

The book lists the calories as " 805 " - but that could be a typo. . .

 

 

* Exported from MasterCook *

 

Corn Twists with Collards and Black Eyed Peas

 

Recipe By :Susan Jane Cheney, Stir Crazy (1998)

Serving Size : 4 Preparation Time :0:00

Categories : Kitpath Pasta

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 tablespoons mellow barley miso

3 tablespoons bean cooking liquid or vegetable stock

1 1/2 tablespoons fresh lime juice -- (to 2-tbs)

1 tablespoon extra-virgin olive oil

1 large onion -- chopped fine

6 large cloves garlic -- minced

1 large red bell pepper -- diced fine

5 cups collard greens -- finely chopped leaves

and thinly sliced stalks kept separate

1 1/2 teaspoons cumin seed -- lightly toasted and ground

Pinch cayenne pepper -- or more to taste

2 cups cooked black-eyed peas

8 ounces corn twists (pasta) -- cooked al dente

Salt -- to taste

1/2 cup chopped fresh cilantro

3 tablespoons lightly toasted pumpkin seeds

 

Combine the miso, bean cooking liquid, and 1 1/2 tablespoons of the lime juice

in a small mixing bowl and whisk together; set aside.

 

Set a wok over medium-high heat and add the oil; tilt the pan to coat the sides.

Add the onion and stir-fry for 2 to 3 minutes, until translucent. Add the garlic

and bell pepper and continue stir-frying for about 2 minutes. Add the sliced

collard stems, cumin, and cayenne; stir-fry for about 1 minute longer. Stir in

the collard leaves and stir-fry for a minute or two more, until the leaves and

other vegetables are tender. Reduce the heat to low.

 

Add the peas, pasta, and miso mixture and toss everything together. Taste and

add salt and/or more lime juice if needed. Add the cilantro and pumpkin seeds

and toss again. Serve immediately.

 

Source:

" Chapter: Oodles of Noodles "

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

 

Per Serving (excluding unknown items): 410 Calories; 7g Fat (14.0% calories from

fat); 15g Protein; 77g Carbohydrate; 16g Dietary Fiber; trace Cholesterol; 331mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 1 Fat.

 

NOTES : Now you can have your pasta and down home, southern-style cooking all at

the same time. Lime juice, cilantro, and pumpkin seeds add a southwestern

dimension to this dish. I use multicolored vegetable-dyed corn twists that hold

together well after cooking, but any corn pasta, preferably a short cut, will

do. [Calories: 805; Carbohydrates: 85 g; Total fat: 8 g; Protein: 15 g;

Cholesterol: 0 g; Sodium: 48mg]

 

Nutr. Assoc. : 905 27237 0 0 0 0 0 0 2130706543 0 0 163 4366 0 0 1215

 

 

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