Winter Garden Ditalini Food

WINTER GARDEN DITALINI

Winter Garden Ditalini image

Categories Pasta Vegetable Sauté Low Fat Vegetarian Quick & Easy Dinner Broccoli Fennel Green Bean Bell Pepper Root Vegetable Carrot Parsnip Winter Healthy Noodle Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped peeled carrots
2 garlic cloves, minced
2 cups 1/2-inch pieces green beans
1 cup chopped fennel bulb plus 2 tablespoons chopped fennel fronds
1 cup chopped peeled parsnips
1 cup canned vegetable broth
4 cups small broccoli florets
2 cups ditalini or elbow macaroni (about 9 ounces)
1/4 cup grated Parmesan cheese

Steps:

Heat oil in large skillet over medium-high heat. Add onion, bell pepper, and carrots; sauté until softened, about 8 minutes. Add garlic; stir 1 minute. Add beans, fennel bulb, parsnips, and broth; bring to simmer. Cover and cook until vegetables are tender, about 8 minutes. Remove from heat. Add broccoli florets; cover and let stand 2 minutes. Season to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot. Mix in vegetables, fennel fronds, cheese, and enough reserved pasta cooking water to moisten.
Season with salt and pepper.

WINTER GARDEN SPECIAL

Winter Garden Special image

This is a sweet, sour and spicy dish from the Madame Wong's Long-Life Chinese Cookbook. In her description of this dish, she says that it is served at the Winter Garden Restaurant in Los Angeles. To me, it's just delicious!

Provided by Hey Jude

Categories Chicken

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 13

Ingredients

1 lb boneless skinless chicken breast, cut into 1 inch cubes
1 egg, beaten
1 1/2 teaspoons salt
1 tablespoon cornstarch
1/4 cup flour
2 cups oil, for deep-frying
1 scallion, chopped fine
1 lb fresh spinach, cleaned and stems removed
1/4 cup tomato catsup
1 teaspoon hot pepper oil
2 tablespoons sugar
1/4 cup chicken stock
1 teaspoon cornstarch

Steps:

combine chicken, egg, 1 tsp of salt, and cornstarch.
Mix well with hand.
Coat chicken evenly with flour.
Discard leftover flour.
Set aside.
In a small bowl, blend sauce ingredients.
Heat oil to 400° in wok.
Deep-fry chicken a few pieces at a time until golden brown and crispy, about 2 minutes.
Drain through strainer.
Reheat 2 T.
oil in wok.
Add scallion.
Stir-fry quickly.
Pour in sauce.
Heat to boiling point.
Add chicken.
Stir-fry 1 minute.
Put on platter.
Reheat 3 T.
of oil in wok.
Add 1/2 tsp salt.
Add spinach and stir-fry briskly 1 minute.
Discard liquid.
Arrange spinach around chicken on platter.

Nutrition Facts : Calories 2434.1, Fat 224.8, SaturatedFat 30, Cholesterol 238.3, Sodium 2485.2, Carbohydrate 47, Fiber 5.8, Sugar 21.3, Protein 65.1

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