Bowtie Pasta with Creamy Cilantro Pesto

Recipe By : (adapted for 2 from ) VegTimes
Serving Size : 2 Preparation Time :0:00
Categories : Main courses, vegetarian* Pasta*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound bowtie pasta
1/2 cup low-fat cottage cheese — *
1/4 cup plain lowfat yogurt
1/2 cup chopped cilantro
1/2 teaspoon salt
2 teaspoons olive oil
3 cloves garlic — minced
1/8 teaspoon red pepper flakes
3 tablespoons grated Parmesan cheese

* To make vegan, replace cottage cheese and yogurt with 1/2# firm tofu.

Cook pasta in boiling, salted water until al dente.
Meanwhile, combine cottage cheese, yogurt, cilantro, and salt in blender or
food processor. Process 30 seconds.

Heat oil in small skillet over medium heat; add garlic and cook until
aromatic, about 1 minute. Add red pepper flakes; remove from heat. Drain
pasta; toss with sauce and garlic in serving bowl. Sprinkle with Parmesan.

Variation: Saute slivered onion and sweet red and yellow bell pepper strips
along with garlic. Cook 3 minutes, or until crips-tender. Proceed with
recipe.

Per serving: 277 Cal; 12g Prog / 4g Fat / 4gg carb / 4mg Chol / 675mg Sod / 2g
Fiber

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Di Saronno Spritzer

Recipe By : Di Saronno
Serving Size : 1 Preparation Time :0:00
Categories : Drinks, Alcoholic Liqueur

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces Di Saronno Amaretto
4 ounces club soda
ice
1 each lime slice

Serve in a tall glass over ice. Garnish with lime slice.

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Nutr. Assoc. : 2044 0 0 0

OVERNIGHT LAYERED SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Shredded lettuce
2 c Shredded spinach
1/2 c Sliced radishes
2 c Cooked cubed chicken
1/2 c Celery cut diagonally
1 c Shredded chedder cheese
2/3 c Mayonnaise
1/2 t Worcestershore sauce
1/4 t Dry mustard
2 T Sliced green onions

In salad bowl, layer ingredients in following order; half lettuce,
half spinach, radishes, chicken, celery, remaining lettuce remaining
spinach and cheese. Combine mayonnaise, worcestershire sauce and dry
mustard. Spread evenly over top of salad. Cover and chill several
hours or overnight. Garnish with sliced green onions. Toss just
before serving.

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POTATO SOUP WITH ROAST GARLIC

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
700 g Potatoes (1 1/2 lb)
35 x Large cloves garlic (4 … 5
– heads !!)
3 tb Extra virgin olive oil
1 x Onion
2 x Carrots
1 1/2 l Water (2 1/2 pints)
1 t Sea salt
Black pepper

Peel the cloves of garlic and roast them in 1 tb of
the olive oil in a moderately hot oven, 190 oC/375 oF,
for 15 … 20 minutes, until they are just golden and
soft but not brown.

Peel and quarter the onion, peel and slice the
carrots, scrub (but do not peel) the potatoes and cut
them into 2.5 cm (1 in) thick cubes. Boil all the
together for about 15 minutes in the water with 1 ts
of sea salt until the carrots and potatoes are soft.

Add the roast garlic cloves and their residual oil to
the vegetables, cool slightly and liquidize. Season
with pepper and stir 2 tb of olive oil into the soup
before serving.

(From: Brigid Allen, The soup book, M Papermac, ISBN 0
333 58224 1)

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Title: Australian Prawns
Categories: Mia. herald, Seafood, Ethnic, Australia
Yield: 8 servings

1 Piece ginger (2"); peeled
-and coarsely chopped
1 lg Onion; coarsely chopped
1 Red bell pepper; coarsely
-chopped
4 Ripe tomatoes; coarsely
-chopped
4 c Fish stock
1 tb Fish sauce (Nam pla)
1/4 ts Cayenne
4 c Coconut milk
24 Prawn tails
3/4 c Cilantro; finely minced
1/2 c Parsley; finely minced

Place the ginger, onion, red pepper and tomato in the food processor
until smooth. Transfer to a heavy casserole and cook at high heat,
stirring, for 3-4 minutes, Add the fish stock, fish sauce and
cayenne, and stir to mix well. Bring to a boil, turn the heat down
and simmer for about 10 minutes. Add the coconut milk and prawns and
cook on hihg heat stirring, for about 3 minutes. Turn down to a
simmer and cook anothe 3 minutes. Stir in the cilantro and parsely
before serving. Taste and adjust seasonings by adding more fish sauce
and cayenne.

Nutritional info: 539 cal; 29g pro; 20g carb, 41g fat (65%)

Source: Kitchen Tropicale Miami Herald, 3/7/96 formatted by Lisa
Crawford, 6/22/96

MMMMM

1 cup of couscous
2 cups of boiling water
1 1/2 cups of frozen yellow corn
2 cups cooked black beans
1 small onion, chopped
a few sliced scallions
about 16 cherry tomatoes, halved
4 cloves of garlic, minced
1/2 of a habenero pepper, minced
fresh cilentro leaves – I used lots, at least 1/2 cup
salt, cumin and rice vinegar to taste

Put the couscous in a large bowl. Pour the 2 cups of boiling water over
it. Cover the bowl. When the couscous has absorbed the water (about
20 mins.), add the frozen corn and mix. The heat from the couscous will
thaw the corn. Add the rest of the ingredients and mix well. This tastes
great at room temperature. I’m having a big bowl of it for lunch today.

Portabello Mushrooms, Pasta and Fresh Tomato Sauce

Recipe By :

Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Fresh Tomato Sauce
1/2 lb angel hair pasta
1/2 c flour
1 tb Emeril´s Creole Seasoning
1/4 c olive oil
4 portabello mushrooms each about 4-5″ in diameter —
rinsed stemmed
1/2 c coarsely grated fresh Parmesan cheese

Prepare the Fresh Tomato Sauce, and keep warm

Meanwhile, combine the flour with the Creole Seasoning until thoroughly
blended. Dredge the mushrooms thoroughly in the seasoned flour, shaking
off any excess.

Heat the remaining oil in a large skillet over high heat. When the oil
is hot and almost smoking, add the mushrooms, top side first, and saute
them until golden brown, for about 1 minutes on each side. Remove from
skillet.

Cook pasta and drain.

To serve, mound 1/2 cup of pasta in each pasta bowl. Place 1 mushroom,
top side up, on each pasta serving. Nap with 1/2 c of sauce, and sprinkle
with 2 tbs of the Parmesan.

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Per serving: 754 Calories; 50g Fat (59% calories from fat); 12g Protein;
67g Carbohydrate; 3mg Cholesterol; 1795mg Sodium

CREAM OF VIDALIA ONION SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Margarine
4 tb Flour
4 c Milk
2 c Chicken stock
1 c Chopped onions
1/2 ts Salt
1/4 ts Pepper
1/4 c Finely cut green onions
4 tb Cream

Melt 2 tb of margarine in top of double boiler. Add
flour and mix well. Add milk and chicken stock. Beat
with wire whip to blend together and keep smooth.
Saute onions in 4 tb of margarine, 3 minutes. Add to
soup mixture and cook 15 minutes. Add salt, pepper,
green onions and cream. Stir to blend and serve.

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Chicken and Barley Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Soups Stews
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups chicken broth
1 cup water
1 cup chopped onion
1 cup sliced carrots
1/2 cup sliced celery
1 1/2 oz uncooked barley
1/2 tsp. crushed dried thyme leaves
1/4 teaspoon turmeric — optional
12 oz cubed cooked chicken
1 tbsp parsley

Method:
In large saucepan, combine all ingredients except chicken and parsley.
Bring to a boil. Reduce heat; simmer 30 to 40 minutes or until barley
is
tender. Add chicken and parsley. Cook until thoroughly heated.

Serves 4 (1-1/2 -cup servings)

Diabetic Choices:
1 Fruit/Vegetable Choice, 3 Protein Choices, 1/2 Bread Choice 1/2 Fat
Choice

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NOTES : Serves 4 (1 1/2-cup servings)

I found this recipe a few years back and converted it to Weight
Watchers then I converted to Canadian Diabetic Choices, it might
not be perfect, but close, Dennis and I have this recipe 5 or 6
times a year.

PEACH AND RAISIN RISOTTO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pudding Rice
Rissotto

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Frozen peaches in syrup
Thawed (10 oz each)
4 tb Unsalted butter or
Margarine
1/2 c Currants
1 c Arborio rice
2 tb Dark rum
2 tb Granulated sugar
1/2 c Heavy cream
Brown sugar

Drain the peaches, reserving the syrup. Cut peaches
into 1/2-inch pieces. In a medium saucepan, combine
the syrup with enough water to measure 4 cups. Bring
to a simmer and maintain at a simmer over moderately
low heat. In a large nonreactive saucepan or
flameproof casserole, melt 2 tablespoons of the butter
over moderate heat. Add currants and cook for 2
minutes. Add rice and stir for 1-2 minutes, until well
coated with the butter and slightly translucent. Add
rum and cook until it evaporates. Add 1/2 cup of the
simmering syrup and cook, stirring constantly, until
the rice has absorbed most of the liquid. Adjust the
heat if necessary to maintain a simmer. Gradually
adding syrup, 1/2 cup at a time, cook, stirring
constantly, until the rice is Add granulated sugar,
the reserved peaches and the heavy cream. Continue to
cook, stirring and adding syrup as necessary, 1/4 cup
at a time, until the rice is tender but still firm and
is bound with a creamy sauce, 3-6 minutes longer. Stir
in the remaining 2 tablespoons butter and serve
immediately. Pass a bowl of brown sugar separately.
Source: Best of Food and Wine, Italian Collection.

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