Good, better, best! - Yes, I am really behind...

I am extraordinarily lazy in some things. I hate doing small tasks - like emptying the dishwasher. It takes 5 stupid minutes, but I can be lazy as all get out when it comes time to do it. (That reminds me - I have to unload before I go to bed tonight). I just procrastinate way too much. The point is, I have a bunch of recipes to review, so for now I'll be lazy, and review three at once. It really is a cool convenience that they do happen to fall into the categories of good, better, and best (AKA awesome!).

First, the good. Herbed Zucchini Soup, from August/September Eating Well. This recipe was simple to put together, and did something different with zucchini (I usually steam for a side, or bake into bread, like everyone else does). On first taste, I didn't like this recipe that much. I used Cabot 50% cheddar, and it just didn't melt well. The result wasn't bad, it just wasn't set of the fireworks good. Lucky for me, I gave it a second chance, kept the rest, and ate it over the next three days. The grainyness of the cheese was still slightly there, but I really think the flavor in the soup developed over time (as soups & stews tend to do). I definitely think this will be a repeat, if I have cheese to use up.

The good was Citrus-Scented Snap Pea and Carrot Couscous, from WW Simply Delicious. This cookbook is very cool - it seems to go for different recipes (I am dying to try the balsamic mushrooms!). This salad came together quickly, had a gorgeous flavor and color, and reheated nicely the second day. Since I do love couscous, I could definitely see repeating this recipe if I had the orange juice on hand.

The best/awesome was Fettuccini and Tofu with Finger-Licking Peanut Sauce from CL 04/01. This is a recipe I had on my list-to-try (that's the true question to a cook - how long is your "to try" list? Could you ever write it down without getting hand cramps?) because of other peoples' favorable reviews. And boy, am I glad I listened to them! I split the recipe in half, and managed to accidentally add too much vinegar, and it still tasted wonderful! Definitely a repeat - and probably soon, since I have the fettuccini ready in the closet.


* Exported from MasterCook *

Herbed Zucchini Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups vegetable broth, ready-to-serve
1 1/2 pounds zucchini -- cut in 1" pieces
1 teaspoon dried dill -- or tarragon
3 ounces cheddar cheese, lowfat -- shredded
1/4 teaspoon salt
1/4 teaspoon pepper

Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.

Source:
"EW August/September 2005"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 75 Calories; 2g Fat (27.5% calories from fat); 7g Protein; 8g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 1019mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0


* Exported from MasterCook *

Citrus-Scented Snap Pea and Carrot Couscous

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 carrot -- peeled and sliced
1 cup sugar snap peas
3 tablespoons slivered almonds
1 cup orange juice
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup couscous
1/4 cup golden raisins
1/4 cup chopped basil
1/2 teaspoon lemon rind

Heat the oil in a medium saucepan over medium-high heat, then add the carrot and cook 1 minute. Add the snap peas and almonds; cook until crisp-tender, about 1 minute. Transfer to a bowl and keep warm.

Return the saucepan to the heat and add the orange juice, salt, and pepper; bring to a boil. Add the couscous and remove from the heat. Cover and let stand 5 minutes. Fluff with a fork, then stir in the vegetables, raisins, basil, and lemon zest.

Source:
"Simply Delicious"

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

Per Serving (excluding unknown items): 263 Calories; 6g Fat (21.1% calories from fat); 7g Protein; 45g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 281mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 Fat.


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


* Exported from MasterCook *

Fettuccini and Tofu with Finger-Licking Peanut Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup vegetable broth, ready-to-serve
1/4 cup natural peanut butter
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons grated ginger root
2 teaspoons chile paste with garlic
4 garlic cloves -- minced
8 ounces fettucine
1 pound firm tofu -- drained and cubed
1 cup sliced green onions -- 2-inch slices
1 cup shredded carrot

Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

Source:
"CL 04/01"

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

Per Serving (excluding unknown items): 467 Calories; 14g Fat (27.1% calories from fat); 22g Protein; 64g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 816mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.


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