Vanilla Spice Oatmeal
3 1/2 cups water
1/4 tsp salt
2 cups old fashioned oats
1/2 cup raisins
1/2 cup walnuts, coarsely chopped, optional
1/4 tsp vanilla extract
Pinch nutmeg
2 Tbs brown sugar (or honey)
1 cup low fat soy milk
1/8 tsp ground cinnamon
In a medium saucepan, bring the water and salt to a boil. Stir in the oats and raisins, reduce the heat to low and simmer, stirring occasionally, uncovered, for 5 minutes.
In the meantime, place nuts, if using, in a dry skillet over a medium-high flame, and toast, stirring frequently, until golden and fragrant, about 5 minutes. Set aside.
When the oats are cooked remove pan from the flame and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls. Pour 1/4 cup of milk on top of each bowl, and top with toasted nuts and a sprinkle of cinnamon.
Note: For a quicker version using quick cooking or plain instant oatmeal: Cook the oatmeal according to the directions on the package. Stir raisins, brown sugar, and nutmeg into the cooked oatmeal. Top with milk, nuts (toasted or un-toasted) and cinnamon.
Servings: 4
Orzo Salad
4 cups vegetable broth
1 1/2 cups whole wheat orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
1/3 -1/2 cups finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat (there will probably be leftover vinaigrette). Season the salad, to taste, with salt and pepper, and serve at room temperature. (This tastes best after chilling in the fridge 6-12 hours). Serves 4.
Red Wine Vinaigrette:
1/4 cup red wine vinegar
1/8 cup fresh lemon juice
1 teaspoons honey
1 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired. Yield: about 3/4 cup.
Vegetable Chow Mein
1/2 lb whole wheat angel hair
5 Tbs canola oil
2 Tbs oyster sauce
2 Tbs soy sauce
2 Tbs rice vinegar
1 Tbs Asian sesame oil
1/2 onion, thinly sliced
1 red bell pepper, seeded and thinly sliced lengthwise
1/4 lb shiitake mushrooms, stems discarded and caps thinly sliced
1 cup snow peas, thinly sliced (optional)
1 zucchini, trimmed and cut into matchsticks
1 Tbs fresh grated ginger
2 cloves garlic, minced
Parboil the noodles: Bring a large pot of water to a boil over high heat. Add the noodles and boil for 2 minutes. Drain the noodles in a colander and rinse well with cold running water. Place in a bowl, add 1 Tbs. of the canola oil and toss to coat evenly.
In a small bowl, combine 3 Tbs. water, the oyster sauce, soy sauce, vinegar, and sesame oil and stir.
Stir-fry the vegetables: (The thinner you cut the vegetables the better.) Heat a wok or large fry pan over high heat until very hot and add 2 Tbs. of the oil. Add the onion and bell pepper and stir-fry just until tender, about 3 minutes. Add the mushrooms, peas, and zucchini and continue to stir-fry until golden brown, about 2 minutes. Using a slotted spoon, transfer the vegetables to a bowl.
Stir-fry the noodles. Return the pan to high heat and add the remaining 2 Tbs. oil. Add the ginger and garlic and stir-fry until fragrant, about 5 seconds. Add the noodles and cook until heated through, about 5 minutes. Return the vegetables to the pan, add the sauce, and continue to stir and toss until all the ingredients are well combined and heated through, about 1 minute. Transfer to a platter and serve immediately.
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