SOBA NOODLES AL PESTO in .NET framework

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SOBA NOODLES AL PESTO
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1 pound buckwheat soba noodles 1 3 cup pine nuts, rinsed 21 2 cups chopped cilantro 21 2 cups chopped parsley 1 4 cup Bragg Liquid Aminos 2 tablespoons extra-virgin olive oil 3 4 cloves garlic, chopped 3 shallots, minced 1 3 cup filtered water Cook noodles according to package directions. Drain and set aside. In a cast-iron or stainless steel skillet over low heat, roast the pine nuts, stirring constantly. Watch closely to avoid burning. Combine all ingredients except noodles in blender and process until smooth. Serve over soba noodles.
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TASTY MUSHROOM LASAGNA
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12 lasagna noodles 16 ounces soft tofu 3 4 cup low-fat ricotta cheese 1 2 cup low-fat cottage cheese 3 4 cup shredded part-skim mozzarella cheese 1 teaspoon dried basil 1 teaspoon dried oregano 1 4 teaspoon freshly ground black pepper 1 4 teaspoon salt 2 teaspoons extra-virgin olive oil 1 8-ounce package mushrooms, cut into 1 4-inch slices 3 cups low-fat marinara sauce 1 4 cup grated Parmesan cheese or grated soy Parmesan Boil noodles according to package directions. Drain and set aside. Preheat the oven to 375 F. In medium bowl, mash the tofu with a fork. Add ricotta, cottage and mozzarella cheeses, basil, oregano, pepper, and salt. Mix until smooth. In a medium skillet, heat oil over medium-high heat. Add mushrooms and saut until browned, about five to six minutes. Drain any excess moisture. Pour about half a cup of marinara sauce on the bottom of a large baking pan. Add four lasagna noodles. Spread some tofu filling on top of noodles. Sprinkle with some mushrooms. Add more marinara sauce to cover mushrooms, then add four more lasagna noodles. Repeat layers until all ingredients are used you will have three layers of noodles ending with sauce. Sprinkle Parmesan cheese liberally over the top of the lasagna. Bake, covered, for about thirty minutes. Uncover and continue baking ten more minutes or until the cheese is bubbly. Remove from the oven and let stand about twenty minutes before slicing.
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UDON NOODLES WITH UMEBOSHI DRESSING
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1 pound udon rice noodles 11 2 tablespoons umeboshi paste 1 tablespoon sesame tahini 1 2 cup water 3 scallions, chopped fine 2 tablespoons black sesame seeds Boil water for the noodles. In a suribachi, blend umeboshi paste and tahini. Slowly add water. Blend well. Add chopped scallions and blend again. If consistency is too thick, add a little more water. Cook the udon until tender, about eight to ten minutes. Drain. Mix in sauce. Top with sesame seeds.
DETOX RECIPES
Chicken Dishes
BROWN AND WILD RICE WITH CHICKEN AND MUSHROOMS
T WO S E RV I N G S
1 1 1 2 1 2
4.5-ounce box brown and wild rice mix with mushrooms teaspoon extra-virgin olive oil teaspoon dried thyme cups fresh or frozen (thawed) broccoli florets cup cubed cooked chicken tablespoons chopped fresh parsley
Cook the rice according to package instructions, using half or more of the seasoning packet, according to taste. Add olive oil and thyme. Meanwhile, steam fresh broccoli or cook frozen broccoli according to package directions. Add broccoli to rice mixture one minute before the rice is done. Toss rice with chicken and parsley. Serve warm.
CHICKEN WITH LEMON, OLIVES, CAPERS, AND ROSEMARY
F O U R S E RV I N G S
2 tablespoons extra-virgin olive oil 1 whole chicken, cut up 1 onion, chopped 2 cloves garlic, chopped 2 lemons, sliced 1 tablespoon capers, rinsed 3 sprigs fresh rosemary 1 2 cup sliced green olives 1 2 cup sliced black olives
THE RECIPES
Chicken with Lemon, Olives, Capers, and Rosemary ( c o n t i n u e d ) Heat the olive oil in a saut pan. Add the chicken and brown over moderate heat approximately ten minutes. Remove the chicken and set aside. Discard excess fat from the pan, leaving only a film on the bottom. Add the onion and cook over moderate heat two to three minutes. Add the garlic and cook briefly. Return the chicken to the pan and add lemon, capers, rosemary, and olives. Cover and cook about twenty-five minutes or until chicken is cooked through. Baste occasionally.
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