Vege­tar­ian’s de­light

Linda Gassen­heimer shares a recipe of a vege­tar­ian skil­let pizza, which you can have any­time in the week

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Serve this South­west­ern skil­let pizza right from the pan. It’s a quick and easy vege­tar­ian dish. Skill et cook­ing is very much a part of South­west­ern cui­sine. This un­usual sup­per cooks the pasta and sauce to­gether in one pan, SO THE PASTA AB­SORBS THE SAUCE lAVOURS.

Any type of cheese such as ched­dar or fontina may be used in place of Mon­terey jack.

4 gar­lic cloves, crushed can be used in­stead of minced gar­lic.

If you do not have a ripe avo­cado, leave it out and toss the beans with oil and vine­gar dress­ing.

Pre­pare in­gre­di­ents. Make pasta.

While pasta cooks, make salad.

To buy: 1 medium green bell pep­per, 1/4 pound sliced baby-bello mush­rooms, 1 small can re­duced-sodium crushed toma­toes, 2 medium jalapeno pep­pers, 1 small pack­age frozen corn ker­nels, 1 pack­age fresh or dried fet­tuc­cini, 1 small bunch fresh cilantro, 2 ounces Mon­terey jack cheese, 1 small ripe avo­cado, 1 small can re­duced-sodium black beans, 1 small head Ro­maine let­tuce, 1 bot­tle re­duced fat oil and vine­gar dress­ing, 1 jar ground cumin and 1 con­tainer minced gar­lic.

Sta­ples: olive oil spray, onion, salt and black pep­per­corns.

SOUTH­WEST­ERN SKIL­LET PIZZA IN­GRE­DI­ENTS

OLIVE OIL SPRAY

1 CUP SLICED ONION

1 CUP SLICED GREEN BELL PEP­PER

1 1/2 CUPS SLICED BABY BELLO MUSH­ROOMS 2 MEDIUM JALAPENO PEP­PERS, SEEDED AND CHOPPED

2 TEA­SPOONS MINCED GAR­LIC

1/2 CUP FROZEN CORN KER­NELS, DEFROSTED

1 TEA­SPOON GROUND CUMIN 4 OUNCES FRESH OR DRIED FET­TUC­CINI 1 ½ CUPS CANNED RE­DUCED-SODIUM CRUSHED TOMA­TOES, 1/2 CUP WA­TER SALT AND FRESHLY GROUND BLACK PEP­PER 1/2 CUP MON­TEREY JACK CHEESE 2 TA­BLE­SPOONS CHOPPED FRESH CILANTRO Place a 10-inch non­stick skil­let over medium-high heat and spray with olive oil spray. Add the onion, green bell pep­per and mush­rooms. Saute 5 min­utes. Add the jalapeno pep­per and gar­lic and cook an­other 2 min­utes. Add the corn and cumin. Mix well. Add the fet­tuc­cini and toss with the veg­eta­bles. Add the crushed toma­toes and wa­ter and spread over the veg­eta­bles. Add salt and pep­per to taste. Cover with a lid and cook 5 min­utes. Re­move from heat and spread cheese over the top. Cover and let cheese melt 3 min­utes. Sprin­kle cilantro on top and serve.

Yield 2 serv­ings.

AVO­CADO AND BLACK BEAN SALAD IN­GRE­DI­ENTS

1/2 SMALL, RIPE AVO­CADO RIPE (ABOUT 1/2 CUP) 2 TA­BLE­SPOONS RE­DUCED-FAT OIL AND VINE­GAR DRESS­ING, SALT AND FRESHLY GROUND BLACK PEP­PER 1/4 SMALL HEAD RO­MAINE LET­TUCE, TORN INTO BITE-SIZE PIECES 1/2 CUP CANNED RE­DUCED-SODIUM BLACK BEANS, RINSED AND DRAINED

Peel, seed and mash avo­cado in a small bowl. Add the dress­ing and salt and pep­per to taste. Mix well. Place let­tuce in a salad bowl and toss with black beans. Spoon avo­cado dress­ing over top.

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