4 teaspoons extra-virgin olive oil, divided
1 16-ounce tube prepared plain polenta, cut into 1/2-inch cubes
1 clove garlic, minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
1/2 teaspoon paprika, preferably smoked, plus more for garnish (see
Note)
1 15-ounce can butter beans, rinsed
4 cups packed baby spinach
3/4 cup vegetable broth
1/2 cup shredded Manchego or Monterey Jack cheese
2 teaspoons sherry vinegar

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high
heat. Add polenta and cook in a single layer, stirring occasionally,
until beginning to brown, 8 to 10 minutes. Transfer to a plate.
2. Reduce the heat to medium, add the remaining 2 teaspoons oil and
garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add
onion and bell pepper; cook, stirring, until just tender, 3 to 5
minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir
in beans, spinach and broth; cook, stirring, until the beans are
heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in cheese and vinegar. Serve vegetables over polenta. Sprinkle with paprika, if desired.

Serves: 4 Points: 3
This dish is a satisfying vegetarian meal complete with spinach, beans
and polenta, inspired by classic Spanish flavors. note: Look for
smoked paprika with other specialty spices; it’s available in three
varieties: sweet, bittersweet and hot. Sweet is the most versatile,
but if you like a little bit of heat, choose the hot variety. You can
find Spanish products in specialty-foods stores or online at
tienda.com. Make it a Meal: Enjoy with a green salad tossed with
sherry vinaigrette and a glass of Jean-Luc Colombo Cotes du Rhone

2 thinly sliced green onions
6 cups thinly sliced cabbage
1 red pepper, cut into thin matchsticks
2 tablespoons chopped fresh coriander
2 teaspoons grated fresh ginger
1 tablespoon honey
2 tablespoons rice vinegar
2 tablespoons sesame oil
salt and freshly ground pepper, to taste

In a large bowl, combine green onions, cabbage, red pepper and chopped fresh coriander.
To prepare dressing, whisk together ginger, sugar, rice vinegar and sesame oil in a small bowl.
Pour over vegetables and toss with dressing until well-mixed. Season to taste with salt and pepper.
Allow to sit for 20 minutes for flavours to blend.
Makes 6 servings.
Calories: 75, Protein: 1 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrate: 8 g, Dietary Fibre: 2 g, Sodium: 75 mg.
Points 2.

1 pound ground beef
3 (3 ounce) packages Oriental Flavor Ramen Noodles
2 cups frozen vegetable mix
1/4 teaspoon ground ginger
2 tablespoons thinly sliced onions
Brown meat until no longer pink, breaking up into
1/2-inch pieces.
Remove meat from pan, then pour off drippings.
Season meat with one seasoning
packet from noodles. Set aside.

In same skillet, combine 2 cups water, vegetables, noodles
(broken up),
ginger and remaining seasoning packet. Bring to a boil,
reduce heat.
Cover.
Simmer 3 minutes or until noodles are tender,
stirring occasionally.
Returnmeat to skillet; stir in green onions.
Makes 4 servings.

For sauce:
1/2 cup blackberry puree
1/2 cup saki or dry sherry
1 Tbl. cornstarch
1/2 tsp. salt (to taste)
1/2 tsp. red pepper flakes (to taste)
1/2 tsp. grated ginger
1 tsp. lime juice
2 cloves garlic, minced
1 1/2 Tbl. honey
For filling:
2-3 oz. fresh spinach, trimmed & washed
1 Tbl. butter
4 Tbl. onion, chopped finely
3 oz. cream cheese, cut into small chunks
2 Tbl. lemon juice
2 Tbl. dry breadcrumbs
1/2 lb. flaked, cooked crabmeat
dash salt, pepper, tobasco (optional)

For won tons:
Approx. 3 dozen won ton wrappers vegetable oil to cover bottom of wok
to 1/4"

For sauce:
Mix all ingredients in saucepan. Bring to a boil over medium high
hear and cook until clear and thickened. (The flavor of this sauce
improves after standing overnight.)

For filling:
Wash spinach. With water still clinging to leaves, place in large pan
over medium high heat. Cook until spinach just begins to wilt and
most of water has evaporated. Empty onto cutting board and chop
finely. Set aside.

Melt butter in saute pan. Add onion and saute until transparent.
Reduce heat to low; add cream cheese. When the cheese begins to
soften, add lemon juice to blend. Remove from heat and stir in crab,
breadcrumbs, and spinach.

For won tons:Place 1-2 tsp. filling in each wrapper and seal according to
package
directions. Place single layer of wontons in hot oil and fry 2-3
minutes until golden brown. Drain on paper bags or paper towels, and
serve immediately with Blackberry Szechuan Sauce.

Beef Recipes
Bread Recipes – Recipes for Breads – Muffins, Muffin Recipes
Cajun Recipes – Cajun Food – Cajun Cooking
Cake Recipes – Recipes for Cakes
Candy Recipes – Recipes for Candies
Casserole Recipes – Recipes for Casseroles
Famous Recipes

1/2 cup Hoisin sauce
1 tablespoon honey mustard
1/2 teaspoon garlic chili sauce
1/4 cup smooth peanut butter
2 teaspoons lime juice
1 teaspoons lime juice
1 teaspoon fresh grated ginger root
6 10-inch flour tortillas
2-6 ounce package grilled chicken breast strips or 2 left-over
chicken breast halves cut into strips
1/2 cup chopped celery
1/3 cup chopped green onion
3/4 cup chopped Georgia honey-roasted peanuts
1/2 cup bean sprouts

In a small bowl mix together the first six ingredients until blended.
Heat tortillas according to package directions and then lay on work
surface and spread peanut butter mixture equally in the center of
each. Next lay equal amounts of the remaining ingredients on top.
Fold the edges of the tortillas in 1-1/2 inches and start rolling
from the bottom to form a cylinder. Cut each in half.
Yield: Serves 6

Note: Hoisin sauce and garlic chili sauce are readily available in
major grocery stores in the Asian section.

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