Recipes Included On This Page Eggplant & Garlic Tofu Mousse - 5 pts Elise's Sesame Noodles - 7 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Eggplant & Garlic Tofu Mousse - 5 pts Recipe By : © 1995 Cole Group, Inc. Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter -- peeled and sliced 2 small eggplants OR 5 Japanese eggplants 1 tablespoon kosher salt 2 tablespoons olive oil 8 cloves garlic -- pressed 1 onion -- sliced 1/2 pound firm tofu 2 eggs 1 small bunch parsley -- fresh or bottled 2 teaspoons thyme -- dried 1 teaspoon oregano -- dried 1 teaspoon pepper Butter a 1 1/2-quart soufflé dish or a 5-cup charlotte mold. Preheat oven to 350 degrees. Slice eggplant into 1/2-inch-thick rounds. Cut each round into 6 to 8 pieces. Sprinkle eggplant with 2 teaspoons of the salt, and drain in a colander for 30 minutes. Rinse and pat dry eggplant slices. Heat 1 tablespoon of the oil in a 14-inch skillet, and sauté one half of the eggplant for 10 minutes over medium heat. Remove and repeat with remaining eggplant and oil. Add garlic and onion to the half of the eggplant still in the skillet, and cook for another 5 minutes. Place reserved eggplant and eggplant-onion-garlic mixture in a blender or food processor, and add tofu and eggs. Puree. Remove to a mixing bowl, and stir in parsley, thyme, oregano, remaining 1 teaspoon salt, and pepper . Place into buttered soufflé dish, and bake until knife inserted in center comes out clean (40 minutes). Serves 6 as a side dish. Description: "5 pts" Source: "MC Deluxe 4.0" Serving Ideas : Cut mousse into 6 pieces. NOTES : ChupaNote (01.15.00): I prefer the Persian method of preparing the eggplant. After peeling and slicing the eggplant, soak in salted lukewarm water for at least 30 minutes before draining. Then cook as instructed. It makes a much creamier mousse. Roasted garlic adds another layer of flavor. Red pepper flakes are preferred. Use a Vidalia or some other sweet onion. Contributed to the FareShare Gazette by Chupa; May 4, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; 10g Fat (50.7% calories from fat); 8g Protein; 15g Carbohydrate; 5g Dietary Fiber; 76mg Cholesterol; 998mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Elise's Sesame Noodles - 7 pts Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound whole-wheat spaghetti 1/2 cup reduced-sodium soy sauce 2 tablespoons sesame oil 2 tablespoons canola oil 2 tablespoons rice-wine vinegar or lime juice 1 1/2 teaspoons crushed red pepper 1 bunch scallions, sliced, divided 1/4 cup chopped fresh cilantro, divided (optional) 4 cups snow peas, trimmed and sliced on the bias 1 medium red bell pepper, thinly sliced 1/2 cup toasted sesame seeds 1. Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water. 2. Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat. 3. To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro. Makes 8 servings, about 1 1/2 cups each ACTIVE TIME: 20 minutes TOTAL TIME: 20 minutes EASE OF PREPARATION: Easy MAKE AHEAD TIP: Prepare through Step 2 up to 2 hours in advance. Source: EatingWell Diabetes Cookbook Formatted by Chupa Babi in MC: 03.26.07 Whole-wheat pasta bolsters fiber and nutrients in this popular Asian noodle salad. The recipe is from Annelise Stuart of Germantown, New York. ChupaNote: used a 1/2 cup of cilantro; and red, green and yellow bell peppers (1 each), minced; and 1/4 cup of packaged matchstick carrots. Contributed to the FareShare Gazette by Chupa; May 2, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 313 Calories; 11g Fat (31.2% calories from fat); 11g Protein; 46g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 608mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

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