The Starch Solution (47 page)

While the pasta cooks, put the onion in a large nonstick skillet and add
¹
⁄
₃
cup of water. Cook, stirring occasionally, until the onion softens, about 3 minutes. Add all three types of mushrooms and cook about 3 minutes. Add the broth, soy milk, soy sauce, wine (if using), red pepper, and black pepper to taste. Cook over medium heat, stirring occasionally, until the mushrooms are tender, about 12 minutes.

In a small bowl, whisk the cornstarch with ¼ cup cold water. Add the cornstarch mixture to the skillet and cook, stirring, until the sauce thickens. Toss the mushroom sauce with the pasta and serve immediately.

Your effort in preparing this recipe will be amply rewarded when you taste the finished dish. The squash and asparagus mixture can be prepared ahead and warmed just before serving, making quick work of finishing the dish.

PREP: 30 MINUTES | BAKE: 1 HOUR • SERVES 6 To 8

1 butternut or other winter squash (2–3 pounds), cut into several large pieces, seeds and strings scraped out and discarded

1 onion, chopped

4 large cloves garlic, crushed or minced

8 asparagus spears, round ends trimmed, cut into 1½″ pieces

2 packages (16 ounces each) potato gnocchi

2 cups spinach

½ cup toasted pine nuts

Small bunch basil leaves, rolled up and cut crosswise into thin ribbons

Salt

Freshly ground black pepper

Preheat the oven to 350°F.

Put the squash pieces into a baking dish large enough to hold them and pour 1 cup of water into the dish. Bake until the squash is easily pierced with a fork, about 1 hour. Let cool, then cut away and discard the skin and cut the squash into bite-size chunks. Set aside.

While the squash bakes, put the onion and garlic in a large skillet with ¼ cup of water. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the asparagus and a bit more water, if needed. Cook until the asparagus is just tender, 2 to 3 minutes. Add the squash pieces. Set aside.

Bring a large pot of water to a boil. Add the gnocchi, stir, and cook until they rise to the top, 3 to 4 minutes. Add the spinach, stir, then drain the gnocchi and spinach and transfer to a warm serving bowl.

Add the cooked squash mixture to the gnocchi along with the pine nuts and basil. Toss to combine everything well. Season with salt and pepper to taste.

Serve immediately.

Look for the Indonesian chili paste known as sambal oelek in Asian groceries or in the Asian aisle of your supermarket. It gives this pasta a hint of heat, which you can intensify by adding more.

PREP: 30 MINUTES | COOK: 11 TO 12 MINUTES • SERVES 6 TO 8

2 cups vegetable broth

2 cups walnuts

¹
⁄
₃
cup (packed) parsley, large stems removed

¹
⁄
₃
cup (packed) fresh cilantro, large stems removed (optional)

3 teaspoons fresh lemon juice

4 cloves garlic, crushed or minced

2 teaspoons sambal oelek (Indonesian chili paste)

Salt

Freshly ground black pepper

16 ounces corkscrew pasta

3 cups broccoli florets

1 cup red bell pepper strips

1 cup yellow bell pepper strips

1 pound mushrooms, cut into bite-size pieces

1 cup halved cherry tomatoes

Combine the broth, nuts, parsley, cilantro (if using), lemon juice, garlic, and sambal in a blender until very smooth. Add salt, pepper, and additional sambal to taste. Set aside.

Bring a large pot of water to a boil. Add the pasta and cook for 5 minutes. Add the broccoli and peppers and cook 4 to 5 minutes. Add the mushrooms and cook for 2 minutes.

Drain the pasta and vegetables and transfer them to a serving bowl. Pour in the walnut sauce and toss to coat everything evenly. Add the tomatoes and mix again.

Serve warm, at room temperature, or chilled.

Our grandson, Jaysen, loves this pasta as much as I do. I give my plate a kick with a squirt of Sriracha hot sauce. To make the dish ahead, refrigerate the covered dish for up to 1 day and add 15 minutes to the baking time.

PREP: 30 MINUTES | COOK: 45 MINUTES | REST: 5 MINUTES • SERVES 6 To 8

8 ounces penne pasta

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

¼ cup vegetable broth

1 onion, chopped

½ cup raw cashews

1 can (15 ounces) white beans, drained and rinsed

1 tablespoon regular or reduced-sodium soy sauce

1 tablespoon white miso paste

2 teaspoons fresh lemon juice

¼ teaspoon mustard powder

¼ teaspoon ground red pepper

½ cup whole wheat bread crumbs

Preheat the oven to 350°F. Have ready a 3-quart baking dish that has a cover.

Bring a large pot of water to a boil. Add the pasta, stir, and cook until just tender, about 8 minutes. Drain and transfer the pasta to a large bowl. Add the spinach and mix well. Set aside.

Heat the broth and onion in a nonstick skillet, stirring occasionally, until the onion softens, about 5 minutes. Set aside.

Process the cashews in a food processor until they are as fine as possible. Add
³
⁄
₄
cup of water and blend until smooth. Add the cooked onion and the beans, soy sauce, miso, lemon juice, mustard, red pepper, and 1 cup water; process until the sauce is very smooth.

Pour the sauce over the pasta and mix well. Transfer the mixture to the baking dish, sprinkle the bread crumbs evenly over the top, cover, and bake for 45 minutes.

Let rest for 5 minutes before serving.

Often, it’s the little things that make a meal memorable. These recipes provide flavorful accompaniments to other recipes in the book, or can be put together with a salad, soup, or another side dish as the main event. Many are perfect as dips or snacks, as well.

We suggest enjoying this high-fat treat as a condiment with other recipes. For faster weight loss, avoid avocados and other high-fat foods such as nuts, seeds, and olives, or reserve them for special occasions and use them in very small quantities. A little bit goes a long way.

PREP: 5 MINUTES • MAKES ABOUT 1½ CUPS

4 ripe avocados, cut in half and seeded

1 tomato, chopped

¹
⁄
₈
cup canned chopped green chiles

Squeeze of fresh lime juice

Dash of Tabasco sauce

Scoop the avocados from their skins into a bowl and mash well with a fork. Add the tomato, chiles, lime juice, and Tabasco and mix well.

We use this tropical salsa in our
Polenta with Black Beans and Mango Salsa
, and it is also a great condiment for other Mexican-style dishes. For a snack, try rolling up a warm corn tortilla and using it to scoop up some of this flavorful salsa.

PREP: 10 MINUTES | CHILL: 1 HOUR • MAKES 2 CUPS

2 cups peeled, chopped ripe mango

½ cup finely chopped onion

½ cup finely chopped red bell pepper

1 fresh jalapeño pepper, seeded and finely chopped (wear plastic gloves when handling)

1 small clove garlic, crushed or minced

1 tablespoon apple cider vinegar

Salt

Freshly ground black pepper

Put the mango, onion, bell pepper, jalapeno, garlic, and vinegar in a bowl. Add 1 tablespoon of warm tap water and stir to combine. Add salt and pepper to taste.

Cover and refrigerate at least 1 hour or up to 1 week before serving.

These versatile beans are perfect for rolling up into tortillas with
Guacamole
and salsa fresca or Mango Salsa (above) for a quick snack or lunch. You can tuck lettuce, tomatoes, raw or cooked vegetables, or whatever else you like in there, too, to make a burrito. For extra flourish, put the rolled burrito on a plate and smother with
Enchilada Sauce
. The beans also make a great side dish with other entrees. I make a big batch to have beans on hand for recipes and snacking.

PREP: 15 TO 30 MINUTES | COOK: 8 TO 10 HOURS • SERVES 10 TO 12

2–3 cups dry pinto beans, rinsed and picked over

1 large onion, coarsely chopped

4–6 cloves garlic

Salt (optional)

Place the beans, onion, and garlic in a slow cooker and add water to cover by about 2″. Set the cooker on high and let cook for 8 to 10 hours.

If any water remains after cooking, pour most of it off and save it to use in soups or stocks if you wish.

Mash the beans, onion, and garlic with an electric hand mixer, potato masher, or fork. Season with a little salt, if you wish.

Refrigerate leftover beans in an airtight container for up to 4 days, or freeze. If frozen, thaw the beans in their container overnight in the refrigerator. The beans can be reheated in a microwave oven or in a saucepan over low heat—stir and add a bit of water if needed to prevent scorching.

During our McDougall Adventures in Costa Rica, the “tortilla lady” prepares fresh corn tortillas for our every meal. The recipe for making them yourself is simple, though forming the tortillas takes a bit of practice. A tortilla press is the easiest way, but they can also be done by hand.