Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetarian - Udon With Spinach-miso Pesto
Famous Authors (View All Authors)
Vegetarian - Udon With Spinach-miso Pesto Post by :paid4lotto Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3301

Click below to download : Vegetarian - Udon With Spinach-miso Pesto (Format : PDF)

Vegetarian - Udon With Spinach-miso Pesto

Pesto Sauce:
3/4 pound spinach -- washed and stemmed
1/2 cup fresh basil -- firmly packed
1/4 cup walnuts
1/4 cup olive oil
2 tablespoons miso -- or more to taste
2 tablespoons fresh parsley -- chopped

1/2 pound udon noodles
1 tablespoon olive oil
2 cloves garlic -- crushed or minced
1 Italian frying pepper (cubanelle), -- seeded and minced
1 ounce can imported plum tomatoes with juice -- chopped, up to 14
1/4 cup black olives -- sliced
freshly ground black pepper -- to taste

Steam the spinach just until it is wilted. Squeeze out as much moisture as possible, then place the spinach in the container of a food processor along with the rest of the sauce ingredients. Process until the mixture is a coarse puree.

Cook the udon noodles al dente. Drain and transfer to a serving container. Toss with the pesto and cover.

Heat the olive oil in a medium-size skillet. Add the garlic and frying pepper and saute over low heat until the garlic is golden. Add the tomatoes, olives and black pepper and simmer over low heat 5 minutes.

Stir this mixture into the noodles and serve at once, or let cool and serve at room temperature.
If you like this book please share to your friends :

Vegetarian - Vegetable Lasagna In Parmesan Cream Sauce Vegetarian - Vegetable Lasagna In Parmesan Cream Sauce

Vegetarian - Vegetable Lasagna In Parmesan Cream Sauce
Vegetable Lasagna in Parmesan Cream Sauce 3 Tbsp. butter or margarine 2 Tbsp. flour 1/4 tsp. ground red pepper 1/4 tsp. salt 2 cups milk 1/2 cup (2 oz.) Grated Parmesan Cheese 3 cups chopped broccoli * 1 cup shredded carrots 1 red pepper, chopped 1/2 cup chopped onion 3 cloves garlic, minced 2 Tbsp. olive oil 2 cups Whole Milk Ricotta Cheese 1/3 cup chopped fresh basil leaves 9 lasagna noodles 3 cups (12 oz.) 4 Cheese Blend, divided 1/4 cup (1 oz.) Grated Parmesan Cheese (optional) Preheat oven to 375° F.Melt butter in saucepan on low heat, stir in

Vegetarian - Spicy Puttanesca-style Pasta Vegetarian - Spicy Puttanesca-style Pasta

Vegetarian - Spicy Puttanesca-style Pasta
1/2 lb. dried pasta salt, to taste 2 jalapeno stuffed olives, sliced 1/8 cup capers, rinsed & drained 2 cloves garlic, sliced 1 tsp. salt 1 tsp. sugar 1 ripe tomato, chopped 1/8 cup dry white wine 1 cup marinara sauce Parmesan cheese, for sprinkling Put a big pot of water up for a boil. When boiling, add salt and pasta. Stir well and lower heat. Cook until al dente, according to package directions. While pasta is cooking, heat a nonstick skillet over medium heat. When hot, spray (off heat) with cooking spray. Add sliced garlic