Muncie Times, Muncie, Delaware County, 3 February 2000 — Page 35

The Muncie Times, Febuary 3, 2000, page 3.1

COOKING

center. yield: 2 servings. STUFFED PEPPERS Ingredients: 4 small to medium green peppers 4 sun-dried tomatoes 6 ounces firm tofu, drained ' cup chopped onion 4 cloves garlic, chopped 1 teaspoon crushed dried oregano 1 teaspoon crushed dried basil 2 cups cooked brown rice " cup raisins 1 cup + " cup no salt tomato sauce 1 tablespoon + 2 teaspoons honey pinch cayenne pepper (optional) Directions: 1. Preheat oven to 350 2. Cut tops from peppers, remove seeds and tough inner ribs and steam 4 minutes to soften slightly. Remove peppers from steamer and invert to drain. Place tomatoes in boiling water in steamer and blanch 2 minutes. Drain and chop. 3. Crumble tofu and combine in a skillet with onion and garlic. Saute over medium high heat until tofu is dry. Remove from heat and add sun dried tomatoes, oregano, basil, brown rice, raisins, 1 cup tomato sauce and 1 tablespoon honey. Mix well. 4. Fill peppers with tofu-rice mixture and stand upright in a baking pan. Mix remaining " cup tomato sauce with remaining 2 teaspoons honey and a pinch of cayenne. Spoon sauce on top of each pepper. 5. Pour hot water around peppers to a depth of about 1 inch and bake in a 350 degree oven for 40 minutes, or until peppers are tender and sauce on top is thick, yield: 4 servings. ZESTY MEXICAN CHICKEN SOUP Ingredient: pound chicken breast, skinned, boned, cubed 4 cups fat-free chicken soup 1 cup sliced mushrooms ' cup thinly sliced celery " cup diced tomatoes 1 cup chopped onion " cup diced red or green pepper 2 cloves garlic, minced ' teaspoon crushed dried oregano ' teaspoon chili powder ' teaspoon crushed dried basil ' teaspoon crushed dried tarragon teaspoon ground cumin pinch cayenne pepper (optional) ' tablespoon finely chopped fresh cilantro 1 cup fresh or frozen whole kernel corn 1 teaspoon lemon juice Directions: 1. In soup pot, combine chicken, chicken broth, and all vegetables and

seasonings except corn and lemon juice. 2. Bring to boil. Cover, reduce heat and simmer 20 minutes. 3. Add corn, cover and cook about 2 minutes, until heated through. 4. Stir in lemon juice and serve, yield: 4-6 servings CREAM OF CORN-POTATO SOUP Ingredients: 1 cup + 1 cup nonfat milk 2 cups fresh or frozen corn kernels 1 cup peeled, diced tomato ' medium onion 1 tablespoon prepared mustard, spicy or dijon 2 cloves garlic, split in half 1 teaspoon honey pinch cayenne pepper (optional) ' cup nonfat dry milk paprika Directions: 1. In blender, combine 1 cup milk (reserve other cup), and corn, potatoes, onion, mustard, garlic, honey, and cayenne pepper. Process until corn and potato are coarsely pureed. 2. Pour into a saucepan. Add remaining 1 cup milk and dry milk and bring just to boil. Reduce heat, cover and simmer gently 20 minutes, or until potatoes are thoroughly cooked and soup is thick and rich. 3. Ladle into serving bowls and sprinkle each bowlful with paprika for color. yield: 6 servings note: If you wish to make this soup dairy-free, substitute Health Valley Fat-Free Soy Moo for the nonfat milk and omit the nonfat dry milk. BRAISED RED CABBAGE Ingredients: 1' tablespoon tomato paste " cup water 1 tablespoon honey 4 cups coarsely chopped red cabbage ' cup chopped onion 1 tablespoon lemon juice 2 tablespoons plain nonfat yogurt 4 tablespoons diced canned water chestnuts, drained additional yogurt for garnish Directions: 1. In large pot, combine tomato paste with water and honey. Bring to boil. 2. Add cabbage and onion. Cover and cook over low heat, stirring occasionally, about 15 minutes, or until cabbage is tender. 3. Remove from heat and stir in lemon juice. Then stir in yogurt and water chestnuts. 4. Garnish with additional yogurt to taste at the table, yield: 4 servings.