Recipes Included On This Page Pasta with Olive Oil, Garlic and Zucchini Penne With Spinach and Feta Pineapple Cake by Alma Pizza Crust (Wolfgang's Low Carb) Praline Sweet Potatoes Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pasta with Olive Oil, Garlic and Zucchini Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound dried spaghettini 3/4 pound zucchini Gray salt and freshly ground pepper 1/2 cup extra virgin olive oil 2 tablespoons minced garlic 1/2 teaspoon red pepper flakes 3 tablespoons coarsely chopped fresh basil 2 tablespoons finely chopped fresh flat-leaf parsley 1/4 cup basil oil 1/2 cup grated Parmesan cheese -- plus a small piece Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 10 minutes. While the water comes to a boil and the pasta cooks, cut the zucchini with the fine French-fry cutter on a mandolin. If you do not have one, cut by hand into the longest, finest julienne you can manage. Season with salt and pepper. If your zucchini is very finely cut, it does not need to be cooked. Otherwise, place in a colander, suspend over the pasta pot, cover the pot and steam the zucchini until still slightly crunchy, about 2 minutes. Heat 1/4 cup of the olive oil in a small skillet over medium-high heat until hot. Add the garlic and sauté briefly until light brown. Turn on the exhaust fan and add the red pepper flakes. Quickly add the basil and parsley, mix well and remove from the heat. When the pasta is al dente, drain through a colander, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into a warm serving bowl, add the zucchini, basil oil, the garlic mixture and 1/2 cup of the cheese. Toss well, adding cooking water as needed to make a smooth sauce. Taste for seasoning and add salt and pepper as needed. Grate about 2 tablespoons Parmesan over the top and serve at once. Serves 4. Source : Tra Vigne by Michael Chiarello Formatted by Chupa Babi in MC: Chef Note: The reason to save the basil oil to toss with the pasta at the end is so the oil will have a fresh, uncooked taste. Chupa Note: if ever a recipe was made for red pepper flakes, its this one!! Add more! Add more! Also added a handful of minced red onion and a handful of minced yellow, orange and red bell peppers. If you don't have basil oil, regular olive oil is fine or some other flavorful oil: walnut, hazelnut etc. Contributed to the FareShare Gazette by Chupa; 16 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 302 Calories; 30g Fat (87.8% calories from fat); 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 189mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 5 1/2 Fat. * Exported from MasterCook * Penne With Spinach and Feta Recipe By : Susie Ott; Health, December 2006 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces uncooked whole-wheat penne or other small shaped pasta 1 tablespoon olive oil 1 medium onion -- diced (about 1 cup) 2 garlic cloves -- minced 1 1/2 cups pear or cherry tomatoes -- (about 1/2 pound) or 1/2 of a 14.5-ounce can diced tomatoes, drained 3/4 cup fat-free less-sodium broth 6 ounces fresh baby spinach -- or arugula leaves 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup crumbled feta cheese 1. Cook pasta according to package directions, omitting salt and fat. 2. Meanwhile, warm the olive oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, 4 minutes. Add garlic and cook, stirring, 30 seconds. Add tomatoes and broth; bring to a simmer and cook 5 minutes or until the tomatoes soften and some liquid evaporates. Use a wooden spoon to lightly crush tomatoes. Slowly stir in spinach or arugula; cook, stirring, 2 minutes or until leaves wilt. 3. Drain pasta. In serving bowl, toss pasta with warm tomato-spinach sauce. Season with salt and pepper. Garnish with cheese. Makes 4 servings. Serving size: 1 1/2 cups. Total Cooking Time: 28 Minutes. Preparation time: 10 minutes. Cooking time: 18 minutes. Source : Susie Ott; Health, December 2006 Formatted by Chupa Babi in MC: 011507 Chupa Note: Doubled: the feta, onions, garlic. Used 1 tablespoon red pepper flakes in the olive oil in step 2, before adding any other ingredients. Contributed to the FareShare Gazette by Chupa; 9 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 7g Fat (71.0% calories from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 344mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Pineapple Cake by Alma Recipe By : Alma Kirkpatrick Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box white cake mix Cake topping: 1 can crushed pineapple in juice 1 tablespoon cornstarch Icing: 1 cup milk 6 tablespoons flour 1 stick margarine 1/2 cup shortening 1 cup sugar 1 dash vanilla extract -- to taste 1 dash almond extract 1 package coconut -- flaked Prepare the white cake mix per package instruction. Pineapple Cake Topping: Combine the pineapple, including the juice from the can, and the cornstarch in a small saucepan. Slowly heat until the mixture thickens and becomes translucent, stirring continuously to keep mixture from burning. Cool thoroughly. Icing: In a small saucepan, combine the milk and flour, one tablespoon at a time. Slowly stir until the mixture becomes thick, being careful not to burn. Cool thoroughly. When the cake, pineapple and flour mixtures have completely cooled finish the icing. Cream the margarine and the shortening together until thoroughly mixed. Begin adding the sugar, a little at a time, alternating with the cooled flour mixture. Continue until all of the sugar and flour mixture is added. Add vanilla and almond extract to taste. Be careful with the almond extract -- it can be over- whelming if you add too much. Once the icing has been created, frost the bottom layer and spread some of the cooled pineapple mixture over the icing. Add the top cake layer, and spread the icing over the top and sides. Finish off by spreading the remaining pineapple mixture over as much of the top of the cake as possible. When finished, you can add flaked coconut on top and sides of the iced cake. S(Formatted in MC By): "Art Guyer" Contributed to the FareShare Gazette by Art; September 28, 2007 www.fareshare.net For photo of this cake, click on Pineapple Cake Photo. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 370 Calories; 23g Fat (55.4% calories from fat); 3g Protein; 40g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 228mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Pizza Crust (Wolfgang's Low Carb) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 ounce yeast 1/2 teaspoon honey 1 cup warm water 2 1/4 cups all-purpose flour 1 teaspoon salt 4 teaspoons olive oil 1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. 2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed. 3. Form dough into 2 1/2 ounce balls. With a floured rolling pin, roll out the dough to form 8-inch rounds. After making the dough, you can add a variety of toppings, such as chicken, eggplant, shrimp, broccoli rabe, raw veggies, plus tomato sauce and some cheese. Cook in a hot oven, 500° F. Yield: Makes 4 8-inch pizzas Author: Wolfgang Puck, copyright 2004. Formatted by Chupa Babi in MC: 07.12.07 Low-carb doesn't have to mean low taste! Famous for his signature pizzas, Wolfgang Puck came up with a reduced-carb version of his pizza dough for the 'Cut the Carbs, Lose the Weight' series on Good Morning America. Contributed to the FareShare Gazette by Chupa; September 22, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 304 Calories; 5g Fat (15.8% calories from fat); 8g Protein; 55g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 537mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Praline Sweet Potatoes Recipe By : Doris Guyer Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- [Sweet Potato Mixture] 4 pounds sweet potatoes -- cooked and peeled 2/3 cup orange juice 1 tablespoon orange rind -- grated 4 tablespoons rum 1 teaspoon salt freshly ground black pepper -- to taste 1 teaspoon ground ginger 2 tablespoons butter -- melted 1/3 cup brown sugar -- packed 3 egg yolks -- or egg substitute [Praline Topping] 2/3 cup brown sugar 1 stick butter -- melted 1 cup pecans -- chopped 1 teaspoon cinnamon [Sweet Potato Mixture] Beat potatoes until smooth. Add rest of ingredients and beat until smooth. Place in greased casserole and smooth top. [Praline Topping} Mix and spread evenly over top of casserole. Bake at 350 F. for 45-50 minutes until golden and bubbly. NOTES : Use a 12-inch shallow quiche dish. The night before, make sweet potato part. Recipe may be doubled or tripled, but do not make in a deeper dish or the ratio between potatoes and topping will be off. Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; September 22, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 507 Calories; 26g Fat (46.3% calories from fat); 5g Protein; 63g Carbohydrate; 6g Dietary Fiber; 119mg Cholesterol; 444mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Fruit; 5 Fat; 1 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.