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The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

October 18, 2002 - Image 106

Resource type:
Text
Publication:
The Detroit Jewish News, 2002-10-18

Disclaimer: Computer generated plain text may have errors. Read more about this.

Food

trele
less

olVgdy Cellular Sc

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J14

10/18

2002

106

from page 104

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ASIAN BEEF FLANK STEAK
PASTA SALAD
Beef
1-1/2 pounds flank steak, trimmed
of excess fat
2 T. low-sodium soy sauce
1 t. brown sugar
1 t. minced garlic
1 T. red wine vinegar
1/4 t. cayenne pepper
Pasta Salad:
12 ounces angel-hair pasta
1 cup thinly sliced yellow onion,
separated into rings
4 cups bean sprouts
1 cup pea pods, sliced thin
2 cups thin sliced English or seed-
less cucumber, unpeeled
1 cup chopped scallions, white and
green parts
1 cup julienne-cut carrot
1/2 cup fresh chopped cilantro
Dressing:
Juice of 2 limes
1/2 cup light or fat-free coconut
milk
2 T. rice wine vinegar
1 T. sesame oil
1 T. light soy sauce
1 T. ketchup
2 T. sesame seeds, any type, garnish.
Slice the beef into thin strips and
place in a large zipper-style plastic
bag. Add the soy sauce, brown sugar,
garlic, vinegar and cayenne pepper.
Close the bag and massage the mari-
nade into the beef. Chill for 2 hours
or up to overnight.
Bring. a large pot of water to a boil.
Add. the -pasta and cook until al dente,
according to the package instructions.
Drain the pasta and rinse well under
cold water. Drain well.
Transfer the pasta to a large bowl.
Add the onions, sprouts, pea pods,
cucumber, scallions, carrot and
cilantro and toss well.
Combine the dressing ingredients
in a small bowl and whisk well.
Pour the dressing over the pasta and
toss well. Divide the salad among
six large shallow bowls.
Just before serving, heat a large
nonstick skillet sprayed with non-
stick cooking spray over medium-
high heat until hot. Add the beef
and stir-fry for 3-5 minutes, until
done to your liking. Divide the beef
among the pasta bowls and serve
immediately.
Makes 4 servings.

FAT-FREE YOGURT AND
CURRY CAULIFLOWER
Prepare this dish in a big, color Al
casserole that can go straight from the
oven to the table. Sauteed or boiled

green beans would be nice alongside.
Then, uncork a bottle of Chardonnay
to pour with dinner.
1 cup plain fat-free yogurt
1 T. curry powder
1/4 t. cayenne pepper
2 pounds cauliflower, cut into flo-
rets
1 cup chopped onion
Kosher salt and pepper to taste
1/4 cup plain breadcrumbs
Stir together the yogurt, curry
and cayenne pepper in a large
saucepan over medium heat. Stir in
the cauliflower and onion and coat
well. Sprinkle a little salt and pep-
per over the cauliflower.
Cover the pan and cook for 20
minutes until the cauliflower is very
tender (do not boil the yogurt).
Transfer the cauliflower mixture to a
baking dish and season again to
taste with salt and pepper. Sprinkle
the breadcrumbs over and bake the
cauliflower, uncovered, until bubbly
and until the breadcrumbs are
browned. Serve immediately.
Makes 6 servings.

PRACTICALLY FAT-FREE
CHICKEN POT PIE
3 pounds boneless and skinless
chicken breasts, cut into 1/2-inch
chunks
Water
2 cups 1/2-inch carrot chunks
2 cups 1/2-inch turnip chunks
2 cups chopped onions
1 cup diced celery
1 cup fresh minced parsley
2 cups frozen peas, thawed
1/2 cup flour
2 t. dried thyme
1/2 t. dried tarragon
1/2 cup dry white wine
1 package kataif (shredded phyllo
dough) thawed
Non-stick cooking spray
Preheat oven to 375F. Spray a
large glass or ceramic baking dish
with nonstick cooking spray. Set
aside.
Place the chunked chicken
breasts in a large pot over high heat.
Add just enough water- to cover the
chicken. Bring to a boil. Reduce the
heat to simmer and cook the chick-
en, covered, until just cooked
through, about 5 minutes. Skim the
top of scum if necessary. Add car-
rots, turnips, onions and celery and
cook for 10 minutes more.
Strain the chicken and vegetables,
reserving the broth. Place the chick-
en and vegetables back in the pot
and -toss with the peas, flour, thyme
and tarragon. Transfer the mixture

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