Corn and noodle dish from 'Pennsylvania Dutch' country
8 ounces ribbon-style noodles (no eggs)
1 large onion, quartered and thinly sliced
2 cloves garlic, chopped or crushed (optional)
16-ounce bag frozen corn or succotash (corn and lima beans), thawed
1½ pound fresh, ripe tomatoes, diced, with ¼ cup water
(or one 28-ounce can diced tomatoes)
¼ cup chopped fresh parsley or cilantro
freshly ground black pepper
1 t Braggs Liquid Aminos (or low-salt soy sauce or tamrari)
2 T veg broth, water or balsamic vinegar (to sauté onions)
Cook noodles until almost tender, drain. While noodles are cooking, sauté onions and garlic in veg broth, water or balsamic vinegar over medium heat until transparent. Add corn or succotash and tomatoes and continue to cook until well heated through, about 6 minutes. Combine noodles with corn or succotash mixture. Add parsley or cilantro, then season to taste with Braggs or soy sauce and pepper, mixing well. Serve at once.
6 side dish servings, each 237 calories: 4% from fat (1.1 g), 85% from carbohydrates (54.2 g), 11% from protein (6.8 g). Sodium 68 mg, Fiber 2.1 g. (Also makes 4 main dish servings.)
Healing Heart Hint
Excellent served with cole slaw (shredded cabbage with a low-fat sweet/sour or honey-mustard dressing), wholewheat sourdough or rye bread, and a green vegetable.
For those who prefer it without, garlic can me omitted.
|©2003 Dr. Neal Pinckney||Healing Heart Foundation|