Recipes Included On This Page Pasta with Asparagus, Garlic and Parmesan (Gail Hall) Peanut Butter Banana Cream Pie Protein Treat (For 1) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	Back to Gail Hall Recipe Index * Exported from MasterCook * Pasta with Asparagus, Garlic and Parmesan (Gail Hall) Recipe By : Gail Hall Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-06 Jun 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra virgin olive oil Sea salt and freshly ground pepper -- to taste 1 pound pasta * 4 liters cold water -- (4 quarts) 1 tablespoon extra virgin olive oil 1 teaspoon salt 25 asparagus spears -- (25 to 30) washed, trimmed and cut into 2-inch pieces 1/4 cup fresh lemon juice 2 large garlic cloves -- (2 to 3) peeled and crushed 2 tablespoons Dijon mustard 1/4 cup extra virgin olive oil 1/2 cup fresh finely grated Parmesan Reggiano cheese 1/2 cup finely grated Parmesan cheese 1/4 cup extra virgin olive oil Sea salt and freshly ground pepper -- to taste Shards of Parmesan for garnish Bring four liters of water to a boil. Add salt and 1 tablespoon olive oil and pasta. Reduce heat so that water is at a rolling boil (but doesn't boil over) and stir occasionally. Fresh pasta will take 3 to 5 minutes to cook and dry pasta about 8 to 10. Always cook pasta 'al dente' or firm to the bite. Drain pasta and rinse with cold water, return to pot and set aside. In a frying pan, heat up 1/4 cup of olive oil. Add asparagus and saute for 2 to 3 minutes. Add fresh lemon juice, garlic and Dijon mustard and continue to saute until asparagus is fork tender. Add to pot containing pasta. Stir in 1/2 cup of Parmesan Cheese and 1/4 cup of olive oil. Heat on medium heat until pasta mixture is warm. Adjust seasonings with Sea Salt and Freshly Ground Pepper if required. Serve with shards of Parmesan Cheese. * *Shards are Parmesan Cheeses are easy to do: use a potato peeler and run along the length of a block of Parmesan Reggiano cheese. Yields 4 to 6 servings. Gail said, "This week for CBC, I'm thrilled to feature asparagus from Edgar Farms, of Innisfail Alberta. Their 17-acre asparagus patch has recently expanded to 22 acres and this Mediterranean vegetable is a miracle of growth on the prairies. For the next 4 to 6 weeks, Edgar Farms will have asparagus, and I encourage all asparagus lovers to get to a market and buy some! This vegetable is picked so fresh, you can eat it without cooking, but I encourage you to try it simply roasted with olive oil and salt or use this recipe!" This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 4 June 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 242 Calories; 25g Fat (89.9% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 440mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates. Back to Gail Hall Recipe Index Back to Recipe List * Exported from MasterCook * Peanut Butter Banana Cream Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-06 Jun 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound peanut butter sandwich cookies 1/4 teaspoon Kosher salt 2 tablespoons melted butter 2 eggs 1 tablespoon dark rum 1 cup granulated sugar 2 tablespoons cornstarch 1 tablespoon flour 1 pinch salt 2 cups milk 2 tablespoons butter 1/2 teaspoon vanilla extract 3 ripe bananas -- quartered Coat a 9-inch tart pan with removable bottom with nonstick spray Process cookies and salt for the crust in food processor until fine. Drizzle in butter while machine is running. Transfer crumbs to prepared pan and lightly press to cover bottom and sides; set aside. Whisk eggs and optional rum for the filling in a small bowl. Combine sugar, cornstarch and flour and salt in saucepan. whisking to break up lumps. Gradually add milk and whisk until smooth. Cook over medium heat until thickened, about 8 minutes. Temper some of the hot custard into the egg mixture, then add egg mixture to remaining custard. Continue to cook until thick and bubbly, about 3 minutes. Off heat, add butter and vanilla. Assemble pie by arranging banana quarters on the crust. Pour filling over bananas and smooth to cover. Wrap loosely in plastic and chill overnight. Serve pie plain or with whipped cream, chocolate and peanut garnishes. Contributed to the FareShare Gazette by Jennie; 20 June 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 9g Fat (37.2% calories from fat); 4g Protein; 31g Carbohydrate; trace Dietary Fiber; 77mg Cholesterol; 182mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Protein Treat (For 1) Recipe By : Philocrates Serving Size : 1 Preparation Time :0:00 Categories : Volume 13-06 Jun 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 individual size container of Greek Yogurt or Fat free Greek Yogurt 1 scoop Whey Protein powder, any flavor Simply mix the two together. If desired freeze a bit before eating. My Greek Yogurt states it is two times the protein so mine calculates to 40 mg of protein a serving. My taste buds think I am getting dessert and my body is getting the protein to help rebuild after my weight lifting. Cookies and Cream Whey is my current favorite. Contributed to the FareShare Gazette by Philo; 5 June 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium.

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