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Healthy Recipes from 2003 > November 2003

Sautéed Cole Slaw on Noodles

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Packaged broccoli slaw—a mixture of shredded broccoli, carrots and red cabbage—is sold in the produce section of most markets. But if you can’t find it, use the equivalent amount of shredded cabbage alone, or shredded cabbage and shredded carrots. Serve the slaw on the noodles, or vary the presentation by tossing both slaw and noodles together. Consider something decadent for dessert such as a wedge of cheesecake.
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Gnocchi with Soy "Bacon" on Chard

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The flavors of blue cheese and "bacon" embellish this simple pasta meal. Begin with a hot soup, such as minestrone, and offer hot Italian bread with the pasta—ending the meal with custard.
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Wasabi-Seasoned “Beef” on Soba Noodles

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The fiery bite of wasabi is a favorite one in the Japanese kitchen, but proceed with caution: An overdose of wasabi can cause eyes to water. Wasabi powder or paste is readily available at most supermarkets. Chilled beer, hot sake or green tea make for suitable beverages. And for dessert, keep it simple with fresh fruit.
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Four-Bean Bake

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An inexpensive way to fuel up on zesty beans with Southwestern flavors, this dish works equally well heated on the stove, with the cheese swirled throughout as it melts. A complete meal, especially when served with tortillas and a side of sliced tomatoes, this dish calls only for herb tea and a fruit sorbet for dessert.
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Pineapple with Curried "Chicken"

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Using the pineapple shells as serving dishes adds a touch of glamour to this unusual main course. The "chicken" and pineapple filling will spill over the edges of the shells as you fill them, but that gives a sense of abundance. Stick to the fruit theme through dessert, and offer a fruit sorbet or chilled Mandarin oranges.
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Oatmeal-Apple Waffles

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A delightful way to launch the day, these snappy waffles bring together the comforting fall flavor of apples underscored by the zing of lemon. Best accompaniments include a side dish of applesauce and bowls of ripe apples for later munching.
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Vegan Chocolate Pudding

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Baker’s brand of chocolate contains no animal products. But if you decide to try another brand, check to make sure it is all-vegan. If you prefer, garnish pudding with vegan whipped cream and sliced straw- berries or other seasonal berries. What makes this pudding so special is its ultra-rich taste and dense, chocolatey flavor. You may want to serve brownies alongside.
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“Beef” Tamale Pie

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The combination of chili powder, assorted cheeses and diced jalapeño chiles makes a bold statement about Tex-Mex flavors. This sturdy main-course dish, however, is a relative of authentic Mexican tamales, with cornmeal as the main starch.
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Orange “Chicken” with Ginger

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This delightful entrée mimics the classic Chinese dish Orange Chicken with its assertive bite of fresh ginger.
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Arugula Salad with Tofu Croutons

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Toasted tofu cubes add surprising crunch.
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Black Bean Burgers with Tempeh Crisps

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These all-vegan burgers offer complete protein, and the unusual tempeh crisps provide an additional protein-filled treat. As an alternate garnish, use thinly sliced onions for a jolt of color.
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White Corn Grits Soufflé

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Cranberry Rice Pudding

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Dried cranberries and a hint of maple syrup add festive flair to this hearty and warming holiday favorite.
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Spinach Strudel with Dilled Balsamic Syrup

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This dish features a richly flavorful filling encased in flaky phyllo pastry and drizzled with a tangy-sweet dilled syrup. When working with phyllo, keep the delicate sheets covered to prevent them from drying. Place a sheet of wax paper on the counter, unroll the dough and cover it with a second sheet of wax paper. Work quickly with one leaf at a time, while keeping remaining dough covered with a damp cloth. Using water spritzer, spray cloth lightly—do not drench cloth or dough will become gummy, especially around edges. Always make phyllo filling before removing phyllo dough from package. If filling has been cooked, it should be cooled before mounding onto prepared layers to prevent sogginess.
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Confetti “Chicken” with Roasted Sweet Corn

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Hearty, colorful and delicious, this dish is low in fat and calories. Roasted sweet corn, dried from fresh corn kernels, is sweet, light, crunchy and fat-free.
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Minted Couscous with Toasted Pine Nuts

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A delicious mix of color, flavor and texture.
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Golden Harvest Cake

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If you have never thought about a cake made with squash, consider how delicious pumpkin breads and muffins are.
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Kabocha Corn Custard

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This very homey dish may be made with any of the winter squash, though the Japanese kabocha squash with its fine texture and sweet flavor is especially good.
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Delicata Squash Stuffed with Curried Wild Rice

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You can substitute cooked couscous for the wild rice.
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Butternut Cream Soup

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Use any kind of winter squash to make this soup—each will produce a slightly different, and delicious, taste.
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Butternut Stew with Tofu, Corn and Pine Nuts

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This stew may be served alone in a bowl like chili often is, or you may serve it on a plate with brown rice and black beans. If you like the flavors of the Southwest, add canned green chiles, hot chili powder or chipotle sauce to suit your taste.
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Afghani Squash Casserole

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Make this very colorful main dish with any one of the winter squash. The sweet taste of the squash is enhanced by the richness of the tomato sauce and the tartness of the yogurt. Use any plain yogurt, but whole milk yogurt imparts a richer flavor and creamier texture.
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Thai Red Curry Squash

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Thai red curry paste is found in many specialty food stores and Asian markets. Look for a brand that doesn’t contain fish sauce. Thai basil has a fresh, minty taste, and ordinary Western basil is not a substitute. Look for Thai basil in Asian markets and at well-stocked supermarkets. Serve this zesty curry over rice or rice noodles.
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Polenta with Winter Squash, Gorgonzola and Walnuts

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While you may choose to buy Italian polenta at a specialty store, you may use any finely ground cornmeal—and stone-ground, organic cornmeal is a good choice. If you don’t like the assertive flavor of a blue cheese, try Asiago or feta cheese instead. Do not overstir after adding cheese so that you leave bits of squash and pools of cheese in the polenta.
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Caramelized Squash Pizza

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The filling is equally good on any kind of sturdy bread or on premade pizza rounds. You may roast the vegetables up to two days ahead.
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Mushroom Gratin with Parsley-Garlic Emulsion

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A similar dish using porcini mushrooms is a popular first course at Brennan’s Picholine restaurant. If Wildmannli cheese is unavailable, use an easy-melting cheese.
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