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    Tempeh Piccata with Kale and Whole-Wheat


    Source of Recipe


    WW Community

    Recipe Introduction


    POINTS® Value | 9
    Servings | 4
    Preparation Time | 22 min
    Cooking Time | 20 min

    List of Ingredients




    1 Tbsp olive oil
    16 oz tempeh, cut into 16 triangles (wild-rice variety recommended)
    1/4 cup fresh lemon juice, squeezed from 2 lemons
    1 Tbsp lemon zest
    1/2 cup vegetable broth, or water
    1 Tbsp capers, small
    1/4 tsp table salt
    1/4 tsp black pepper, freshly ground
    1 Tbsp arrowroot
    1/4 cup parsley, fresh, chopped
    1 serving cooking spray (5 one-second sprays per serving)
    1 small onion(s), chopped (about 1/3 cup)
    8 cup kale, fresh, chopped (about 2 bunches)
    2 cup cooked whole-wheat spaghetti, kept hot

    Recipe



    Heat oil in a large nonstick skillet over medium-high heat. Add tempeh triangles and brown on both sides, about 3 minutes per side; remove from skillet and keep warm.


    Add lemon juice and zest, broth, capers, salt and pepper to same skillet; bring to a boil and then reduce heat to medium. Remove 2 tablespoons of liquid and place in a small cup; stir in arrowroot and then pour arrowroot mixture into skillet. Increase heat to medium-high until boiling; boil until slightly thickened and then stir in parsley. Add tempeh to skillet; remove skillet from heat, cover and keep warm.


    Coat another large nonstick skillet with cooking spray; heat over medium-high heat. Add onion and cook until lightly browned, about 3 minutes. Add kale, cover and cook 3 minutes more. Uncover, stir and cook 2 minutes more.


    To serve, place 4 pieces of tempeh and 1/2 cup each of spaghetti and vegetables on each of four plates; spoon 1/4 cup of lemon sauce over each portion and serve.

 

 

 


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