RECIPE TITLE "Tex-Mex
Pasta Salad" Author: Fernanda
- 1 pound tricolor
- 3 tablespoons olive oil;
- 3 tablespoons nonfat chicken or
- 5 tablespoons white wine vinegar;
- 3 tablespoons nonfat
low-sodium tomato sauce;
- 2 cloves garlic, minced;
- 1 tablespoon chili powder;
- 1 teaspoon salt;
- 1/4 teaspoon dried oregano;
- 1/2 cup finely chopped onion;
- 1/2 green pepper, finely chopped;
- 1 cup frozen corn, thawed;
- 1/4 cup chopped
- 1 can (4 ounces) green chili peppers, chopped;
- (wear plastic
gloves when handling) 4 ounces pimentos, sliced;
- 1 can (15 ounces) kidney
beans, rinsed and drained;
- 4 ounces low-fat Cheddar cheese, cubed;
- 1 tablespoon
- fresh cilantro;
- Freshly ground black pepper, to taste.
- Cook the pasta in
a large pot of boiling water for 4 to 8 minutes, or until al dente; do
- In a small cup, whisk
together the oil, broth, vinegar, tomato sauce, garlic, chili powder,
salt and oregano. Set aside.
- In a large bowl,
combine the onions, green peppers, corn, parsley, chili peppers, pimentos,
beans, Cheddar, cilantro and black pepper.
- Stir in the pasta.
Pour in the oil mixture and toss gently to combine.
| Bobby Flay Cooks American
The bestselling author of Boy Meets Grill now provides recipes inspired by the great flavors of our country. Bursting with mouthwatering photos and packed with 150 original and tantalizing recipes, Flay's latest cookbook reflects America's passion for bold, exciting food, and his own preference for sophisticated dishes that don't take hours to prepare. Flay tempts novice and experienced cooks alike with recipes for: Succulent Texas dry-rub barbecue Little Havana-style Cuban sandwiches Slow-roasted Pacific Salmon Reuben sandwich only an Irish boy from New York can make
Rick Bayless Mexican Kitchen
In this book of more than 150 recipes, award-winning chef, author and teacher Rick Bayless provides the inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarity and humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare. Bayless begins the journey by introducing us to the building blocks of Mexican cooking. With infectious enthusiasm and an entertaining voice, he outlines 16 essential preparations - deeply flavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmade tortillas. Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Each recipe explains which steps can be completed in advance to make final preparation easier, and each provides a list of the dishes in later chapters that are built around these basics. And with each essential recipe, Bayless includes several "Simple Ideas from My American Home" - quick, familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili. Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile - from the rich, smoky chipotle to the incendiary but fruity habanero.