yum, yum, extra yum

I've been trying to cut back on baking for a while (especially given that it is 80 degrees inside and only 75 outside), but I've still managed to have some delicious dinners. One day lastI was feeling a little under the weather so I didn't want anything too spicy or sweet. I made a dish that Chris made originally - basically a tofu fried rice. The picture doesn't include the huge bowlful of rice that I added, and I scrambled an egg into the final product for a little extra protein.


Pretty easy - just fry up a little tofu, add a package of mixed vegetables (peas, carrots, green and lima beans, and corn), and season with soy sauce, pepper, and a little "all purpose seasoning." Serve mixed with brown rice and soy sauce. It's a great, easy, and filling supper low in fat and not too harsh on the stomach.

Next, I made a nutritious pasta dish that's one of my favorites. I always make a little extra dressing to add to it the next day (it seems to get absorbed into the pasta and needs a little more zing after sitting in the fridge). It's a food network recipe:

Whole-Wheat Pasta Salad with Walnuts and Feta Cheese
1/2 pound whole-wheat fusilli or other spiral shaped pasta
1/2 cup walnuts
1/2 cup crumbled feta cheese
1/2 cup diced red onion
1 1/2 cups chopped baby spinach leaves
2 tablespoons walnut oil
2 tablespoons red wine vinegar
1 clove of garlic, minced (about 1/2 teaspoon)
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepperCook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.

In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.

In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper.

Nutrition Information
Nutritional analysis per serving	Calories 420
Total Fat 21.5 grams	Saturated Fat 4.5 grams
Cholesterol 16.5 mg	Sodium 245 mg
Carbohydrates 49 grams	Protein 13.5 grams
Fiber 9 grams

Finally, I broke my "no baking" rule and made a low-sugar apple crisp with apples that were getting old in the fridge. It was my first apple crisp ever and I think it turned out pretty tasty. Sliced apples, mixed with a tablespoon or so each of flour, cinnamon, and sugar, topped with quick-cooking oatmeal, dabs of margarine, and some splenda/brown sugar. Bake until apples are soft and top is a little crispy, and top with ice cream or whipped cream (or both!).