Mary Nell's Favorite Recipes - Ethnic

ETHNIC RECIPES

Pad Thai, Tom Kah Gai, Popover Pizza, Spanish Dish, Impossible Ratatouille Pie, Black Bean Chile, Jicama and Red Pepper Salad, Layered Pesto-Cheese Appetizer, Black Bean Soup, Pan de Maiz

PAD THAI

1 pkg. (16 oz) flat rice stick noodles

4 T vegetable oil

4 cloves garlic, crushed

1 yellow onion, chopped

1 1/2 lbs. pork loin or chicken breast, cut into julienne strips

2 fresh red chilies, cut into julienne strips

1 tsp. white sugar

1/2 c. fish sauce (Nam Pla)

1 tsp. salt

2 T lime juice

3 T ketchup

1 tsp. black pepper

1 lb. fresh bean sprouts, washed and drained

4 T green onion, chopped

4 T fresh coriander, chopped (cilantro)

4 T roasted peanuts, crushed

In a pot of boiling water, drop in the flat rice stick noodles for about 1 minute, stirring constantly to prevent noodles from sticking together. Remove from heat and drain in a colander. Rinse with cold water. Set aside. Heat the oil in a large wok and stir-fry the garlic and onion until golden brown. Add the pork or chicken and chilies. Stir fry for 5 minutes and add the sugar, fish sauce, salt, lime juice, ketchup, black pepper, noodles, and bean sprouts. Stir well for 2 mi nutes. Transfer to a large serving platter and garnish with green onion, fresh coriander and peanuts. Serves 6 - 8.

TOM KAH GAI

(CHICKEN IN COCONUT SOUP)

2 T vegetable oil

4 cloves garlic, crushed

4 T green onion, finely chopped

1 stalk lemon grass, cut into 2 inch lengths

1 tsp. ground black pepper

1 tsp. Red Curry Paste

2 green chilies, finely chopped

4 kaffir lime leaves

1 one-inch piece dried galangal (Kha)

3 cups water

1 lb. chicken breast, finely sliced

2 T cornstarch

1 can (14 oz) coconut milk

1 can straw mushrooms (15 oz) drained or 2 c. sliced fresh mushrooms

1/4 cup fish sauce

1/8 c. fresh lime juice

6 T fresh cilantro, chopped

In a medium-sized pot with oil, stir-fry the garlic, green onion, lemon grass, pepper, curry paste, green chilies, kaffir leaves and galangal for 2 minutes. Add the water and bring to a boil. Coat the sliced chicken with corns tarch and add it to the soup. Cook for 4 minutes. Add the coconut milk, mushrooms, fish sauce, lime juice and simmer for 2 more minutes. Garnish with fresh coriander.

Serves 4 - 6.

POPOVER PIZZA

2 lb. hamburger

1 chopped onion

1 - 1 1/2 c. spaghetti sauce

8 oz mozzarella

Cook hamburger and onion together. Drain fat. Place in pan and pour spaghetti sauce over. Spread mozzarella on top.

l c. flour

1 c. milk

2 eggs

2 T oil

grated parmesan

Mix ingredients in blender. Pour over meat. Bake 30 min at 400°.

SPANISH DISH

Karen Gouras

l can diced green chiles

1 can Ortega Chile and Tomatoes

1 can cream of chicken soup

1 can ranch style beans or Chile beans

1 lb. hamburger, browned and drained

Mix together Layer in 9 x 13 with flour tortillas. Start with a thin layer of meat, then tortillas, half of remaining meat etc.

1/2 lb. grated cheese (jack and cheddar)

Spread on top. Bake 1 hour at 350 covered with foil.

IMPOSSIBLE RATATOULLE PIE

Alison Stevens

1 c. chopped pared eggplant

1 c. chopped zucchini

1/2 c. chopped tomato

1/2 c. chopped green pepper

1/4 c. chopped onion

1 med. clove garlic

1/4 c. margarine or butter

3/4 tsp. salt

1/2 tsp. basil leaves

1/2 tsp. thyme

1/8 tsp. pepper

Heat oven to 400. Lightly grease pie plate (10 1/2"). Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine until vegetables are crisp tender, 5 - 10 minutes. Stir in seasonings. Spread in pie plate.

1 c. shredded Monterry jack cheese

Sprinkle cheese over vegetables in pie pan.

1 1/4 c. milk

1/4 c. dairy sour cream

3/4 c. Bisquick

3 eggs

Beat ingredients until smooth - 15 seconds in blender on high speed or 1 minute with hand beater. Pour over vegetables and cheese in pie plate. Bake until knife inserted between center and edge comes out clean, 30 - 35 minutes . Let stand 5 minutes. Refrigerate any remaining pie. Makes 4 - 6 servings.

BLACK BEAN CHILI

Mary Nell

1/2 onion

2 cloves garlic

1/2 green pepper

1/2 red pepper

1 zucchini

1 c. chopped mushrooms

2 chopped tomatoes

diced green chili salsa with chipotle (opt)

Sauté all vegetables and simmer gently.

1 can black beans

1/2 c. corn

Add to vegetables and heat.

Non-fat sour cream

Grated cheddar

Serve with sour cream and grated cheese, if desired.

SALADS

JICAMA AND RED PEPPER SALAD

(Serves 6: 97 cal, 5 g. fat)

1 small jicama

3 carrots, peeled

1 red bell pepper

1 small red onion, peeled

1 - 2 jalapeño chiles, seeded

Dice the vegetables into equal sizes

2 cloves garlic, minced

1/2 c. rice vinegar

2 T canola or olive oil

1/14 tsp. black pepper

1/2 tsp. crushed red pepper flakes

2 tsp. dried oregano

Pinch of salt

3 - 4 T cilantro, snipped with scissors

Whisk together. Pour the dressing over the vegetables and marinate for at least 2 hours before serving. Use the minimum amount of oil to reduce fat.

LAYERED PESTO - CHEESE APPETIZER

(Serves 12: 168 calories; 13g. fat)

Serve with crackers, slices of French bread, or raw vegetables

1 T olive oil

1/4 c. shallots

2 c. part-skim ricotta (l lb.)

8 oz light cream cheese

2 cloves garlic, minced

6 oz peeled red peppers from jar

2 tsp. red chili powder

1/2 tsp. ground cumin

2 T canned jalapeño chiles, minced

minced cilantro for garnish

Heat olive oil and sauté the shallots until soft but not brown, for about 3 minutes

Using a food processor beat the ricotta cheese and cream cheese until smooth. Blend in the shallots, garlic, the red peppers, cumin and jalapeño. chiles.

Remove the cheese mixture from the processor.

Cilantro Pesto:

2 c. cilantro leaves

1/2 c. Asiago or Parmesan cheese

1/3 c. toasted pumpkin seeds (pepitas)

2 cloves garlic

1 T lime juice

1/4 c. olive oil

Wipe out and add all the ingredients for the pesto. Blend well.

Rinse out a piece of cheesecloth in cold water and wring out. Use it to line a 6 c. mold or a strainer. Use half of the red cheese mixture as the first layer. Place the pesto layer next. Finish with the rest of the cheese mixture as the last layer. Fol d the ends of the cheesecloth over the top. Place mold over a bowl to catch the drips of whey. Refrigerat3e for several hours or overnight.

To unmold, fold back the cheesecloth. Place mold or strainer upside down on the serving plate. Tap on counter. Lift off mold and peel off the cheesecloth which will leave a pretty texture on your appetizer. Garnish with cilantro.

BLACK BEAN SOUP WITH MARINATED RICE

8 servings: 301 calories

1 lb. black beans 4 oz lean ham 2 quarts of water 1 onion, half 3 cloves garlic	Rinse beans, place in a pot with 8 cups of water, the onion , garlic, and ham bone. Bring to a boil, turn down the heat to low, and simmer for 1 1/2 hours.
3 cloves garlic 1 onion, peeled and quartered 2 c. chicken broth 1 chipotle chile en adobo from can 1/2 tsp. salt	While the beans are cooking, place the onion pieces in a small pie pan with the garlic, 1 cup of the chicken broth, and the chipotle chile. cover with foil and bake at 350 for 30 minutes. Set aside.
1 1/2 c. cooked rice 1/3 c. minced onion 1 T olive oil 3 T vinegar 1/2 tsp. black pepper	Meanwhile toss together the ingredients for the marinated rice so that the flavors may blend.
	Puree the beans and the onion-broth mixture in batches in a food processor, adding the remaining chicken broth. Leave some of the beans whole for more texture. Serve topped with a tablespoon of marinated rice for each serving. You may also pass lime wedges, sherry, or bottled hot sauce to be added at the table.