Pasta, pasta! Hi Lou

[Guest guest]

Each one sounds yummy! (:-)

Donna

 

--- Lou Conaway <louconaway wrote:

 

> I'm new to the group and figured I'd post a few

> pasta favorites. None

> of these are low fat. A few are down right decadent,

> all are quick

> and easy. My kind of recipes.

>

>

> This is one of my faves, the soul of simplicity and

> sooo good. I use

> refrigerated pesto from the grocery for this one.

>

> Spaghetti with Grape Tomatoes and Pesto

> from The Simpler the Better, Sensational Italian

> Meals by Leslie Revsin

>

> 1 lb spaghetti

> 2 T extra-virgin olive oil

> 2 pints grape tomatoes

> 1/4 C pesto

> Freshly grated parmesan for serving

>

> 1. Bring a large pot of salted water to a boil. Cook

> spaghetti until

> al dente, about 9 minutes. Drain, reserving about

> 1/2 C of cooking

> water. Set pasta aside; do not rinse.

>

> 2. Return pot to stove. Add olive oil and heat over

> medium-high heat.

> Add tomatoes and cook, stirring occasionally, until

> tomatoes begin to

> split, about 3 minutes.

>

> 3. Remove pot from the heat. Add pasta and the

> pesto. Mix, adding

> enough reserved cooking water to loosen pesto and

> create a light

> sauce. Serve hot, with grated cheese on the side.

>

>

>

> I'm not a big artichoke fan but I love this sauce.

> Rich, complex

> flavor from a few ingredients. Requires a blender.

>

> Rigatoni in Creamy Artichoke Sauce

> from The Simpler the Better, Sensational Home

> Cooking In 3 Easy Steps

> by Leslie Revsin

>

> 1 box (9 oz) frozen artichoke hearts

> 2 1/2 C milk

> 1 T butter

> 1 lb rigatoni

> 1 C shredded sharp provolone cheese

> 1/4 C chopped parsley

>

> 1. Bring frozen artichokes and milk to a simmer in a

> medium saucepan

> over low heat. Add butter and cook artichokes until

> tender, 5 to 6

> minutes.

>

> 2 Transfer artichokes and 1 C of milk to a blender.

> Puree until

> almost smooth, 15 to 30 seconds. Stir back into

> remaining milk in

> saucepan. Season with salt and pepper. Remove

> artichoke sauce from

> the heat and cover to keep warm.

>

> 3. In a large pot of salted boiling water, cook

> pasta until al dente,

> about 11 minutes. Drain, then return to the pot over

> low heat. Stir

> in sauce and heat 30-60 seconds, stirring. Remove

> from heat and stir

> in cheese and parsley. Serve hot.

>

> Note. Set aside a little pasta cooking water. If

> finished pasta seems

> a little thick, us to thin it down.

>

>

>

> This is a two-for recipe. Make the 1st one, reserve

> 1/2 and serve the

> rest. Next night, use the reserve to make the 2nd

> dish.

>

> Two-For-One Noodles

> Paraphrased from Desperation Dinners! by Beverly

> Mills and Alicia Ross

>

> 16 oz Penne

> 2 T olive oil

> 1/2 C diced onions

> 3 slices bacon substitute (fake-on in my house)

> 1 T fresh parsley or 1 t dried

> 1 T fresh basil or 1/2 - 1 t dried

> 1 (15 oz) carton ricotta cheese

> 1/4 C grated parmesan

> 3 T hot water from the pasta pot

> salt and pepper to taste

>

> 1. Boil penne in a large pot of boiling salted

> water. Cook to al denta.

>

> 2. Meanwhile, heat oil in a skillet over medium

> heat. Dice the onions

> and add to the skillet as you go. Coarsely chop the

> veggy bacon and

> add. Cook until the onion is tender and the bacon

> impersonator is

> crisp. Chop the fresh herbs if using.

>

> 3. Transfer the onions and baconish to a 3 qt or

> larger serving bowl.

> Add the ricotta, parmesan, herbs, and hot cooking

> water. Stir well.

>

> 4. Drain the penne well and pour 1/2 into the

> serving bowl. Stir well

> to mix, add the remaining penne and stir again. Add

> salt and pepper

> to taste. Pass extra parmesan at the table.

>

> This serves 8 as is, or 4 with 1/2 set aside for

> another meal.

>

>

>

> The authors call this on Mock Spinach and Ricotta

> Lasagna. Since it

> doesn't use mock spinach or real lasagna, I call

> it...

>

> Spinach and Ricotta Bake

>

> 1 (10 oz) pkg frozen spinach

> 4 C Two-For-One Noodles (making an encore

> appearance)

> 1 (26 oz) jar spaghetti sauce (the meatless versions

> of Classico are

> my favorites)

> 1 C shredded mozzarella

>

> 1. Preheat oven to 450 degrees.

>

> 2. Place the frozen block of spinach in a dish,

> cover and microwave

> on high for 5 minutes to defrost.

>

> 3. Spread the Two-For-One Noodles in a 9 x 13 pan,

> separating any

> that may be stuck together. Drain the defrosted

> spinach well and

> scatter over noodles. Top with spaghetti sauce and

> sprinkle with cheese.

>

> 4. Bake until hot and bubbly, about 12 to 15

> minutes. Serve at once

> to 4 hungry people.

>

>

>

 

 

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rain. ~

 

 

 

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[Guest guest]

Hi Lou,

Welcome. Glad to have you. I had a question about the Rigatoni in Creamy

Artichoke Sauce.

The ingredients sound very good.

Couldn't you add the cheese to the artichoke and milk in the blender, so it

would melt and blend

quickly? Just a thought. I do that with other creamy sauces and soups,

because it melts and blends almost

instantly that way instead of stirring and stirring it.

Let me know what you think?

Thanks,

Judy

 

 

 

> I'm new to the group and figured I'd post a few

> pasta favorites. None

> of these are low fat. A few are down right decadent,

> all are quick

> and easy. My kind of recipes.

> I'm not a big artichoke fan but I love this sauce.

> Rich, complex

> flavor from a few ingredients. Requires a blender.

>

> Rigatoni in Creamy Artichoke Sauce

> from The Simpler the Better, Sensational Home

> Cooking In 3 Easy Steps

> by Leslie Revsin

>

> 1 box (9 oz) frozen artichoke hearts

> 2 1/2 C milk

> 1 T butter

> 1 lb rigatoni

> 1 C shredded sharp provolone cheese

> 1/4 C chopped parsley

>

> 1. Bring frozen artichokes and milk to a simmer in a

> medium saucepan

> over low heat. Add butter and cook artichokes until

> tender, 5 to 6

> minutes.

>

> 2 Transfer artichokes and 1 C of milk to a blender.

> Puree until

> almost smooth, 15 to 30 seconds. Stir back into

> remaining milk in

> saucepan. Season with salt and pepper. Remove

> artichoke sauce from

> the heat and cover to keep warm.

>

> 3. In a large pot of salted boiling water, cook

> pasta until al dente,

> about 11 minutes. Drain, then return to the pot over

> low heat. Stir

> in sauce and heat 30-60 seconds, stirring. Remove

> from heat and stir

> in cheese and parsley. Serve hot.

>

> Note. Set aside a little pasta cooking water. If

> finished pasta seems

> a little thick, us to thin it down.

 

.

 

 

 

[Guest guest]

Judy, I don't see any reason why it wouldn't work and it's sure worth

a try. Leslie Revsin is one of my culinary heros and I usually copy

her recipes as written, with the appropriate protein changes when

necessary. She was the first female chef at the Waldorf Astoria, and

IMO has a brilliant approach to quick and simple home cooking. That

said, I do have to admit to diddling with some of her recipes now and

then.

 

Did I see someone post about using a shrimp substitute? Revsin has a

'to die for' Shrimp in Ginger Coconut Cream that I'll be glad to post

if there's a viable seafood substitute.

 

Also occurred to me that I should write a little more about myself.

I've gone through lengthy stretches over the past 35 years when my

system simply would not tolerate meat and I've started into another

one. I've always cooked for non-vegetarians, so food had to be really

good and filling. It's been 10 or 12 years since my kitchen has been

completely meat-free and there are so many new things on the market I

haven't tried yet. My last ovo-lacto stretch ended when my husband

was diagnosed with terminal cancer. His oncologist strongly

recommended that I get a lot less rigid in my protein choices and I

was willing to do anything that might help. I can't cook it if I

don't eat it. My families response? " We're still going to get the

good stuff we have been eating aren't we? " After he died, I continued

to cook 1/2 and 1/2.

 

Several years ago, I was diagnosed diabetic and my eating habits

changed again. I read so much hype about the glories of a high

protein, low carb diet that I gave it a modified try, in an effort to

get off meds. Big mistake. My system rebelled, violently. I came to

terms with the fact, again, that things that work so well for other

people don't always work for me. Now I take my meds, stay away from

sugar, and eat what tastes good. Lately, commercially prepared food

has an off taste for me. Even things like packaged taco or Cajun

seasoning. That means I'm back to the basics and cooking more than I

want to. Still, I'm an ardent fan of kitchen gadgets. I haven't made

a loaf of bread the old way since I got my first bread maker. For

years, I made bread and rolls by hand every week, and those days are

gone. I still cook for the freezer and the Foodsaver is my friend.

Now I need to develop recipes with alternative proteins that can be

frozen in marinades or sauces, to be defrosted in the fridge and then

sauted, grilled, or baked. I'm intimately familiar with tofu, used to

make my own way back when. Now I need to try seitan and tempeh and

some of the great fakes available. I live in a rural area of north

FL, and it's a 30 minute drive each way to get things beyond the

average grocery store.

 

I think this group will be invaluable, helping me know what to look

for and what not to bother with. In return, I'll continue to post

yummy recipes, if the group wants them.

 

Lou

[Guest guest]

A friend of mine found fake shrimp at an Asian grocery market. It looked way to

real to me, so I didn't try it. She is a devote vegetarian though so I'm sure

it was completely vegetarian.

 

As far as meat substitutes, our family loves the Worthington/ Loma Linda/

Morningstar Farms ones. Here is the website so you can see all they have.

http://www.kelloggs.com/brand/worthington/ We love all their products. BTW

the Skallops and Tender Bits are really great. We usually bread and fry them.

Then serve with cocktail sauce or tarter sauce. There are recipes on the

website for all of the recipes. www.adventistbookcenter.com has a wonderful

frozen and canned selection. Though they aren't mentioned on the website, you

can call them and they will ship them to you, or you can look on the side bar

for a location near you to go and shop at. Most recently I've ordered some of

their products off of www.amazon.com Just type in " Worthington foods " on the

search bar and several will pop up, once you click on one, you see more products

mid page and as you click on those, more will pop up. They have free shipping

and GREAT PRICES. I ordered some last Monday and it was to me by Friday, You

pay no shipping, tax and you don't have to drive anywhere, because it is

delivered right to your door. LOL I like that. Morning Star Farms is their

sister company and many of their products can be found in the frozen section of

your local grocery store. http://www.morningstarfarms.com/

http://www.seeveggiesdifferently.com/home.aspx

Yours to Enjoy,

Judy

-

Lou Conaway

 

 

Did I see someone post about using a shrimp substitute? Revsin has a

'to die for' Shrimp in Ginger Coconut Cream that I'll be glad to post

if there's a viable seafood substitute.

 

. Now I need to try seitan and tempeh and

some of the great fakes available. I live in a rural area of north

FL, and it's a 30 minute drive each way to get things beyond the

average grocery store.

 

I think this group will be invaluable, helping me know what to look

for and what not to bother with. In return, I'll continue to post

yummy recipes, if the group wants them.

 

Lou

 

 

 

 

 

 

[Guest guest]

Hi Lou

I am also diabetic, type 2. One of my doctors blamed it on to many

carbs and being vegetarian. I have never had a weight problem and

diabetes runs in my family . I have no idea why my gene turned itself

on but it diden't change my mind about being vegetarian. It did get

me into a grain grinder and a juicer. I know how you feel about gadgets.

Donna

[Guest guest]

Because you're a vegetarian??? That's nuts! It's certainly diet

related (or more precisely, lifestyle related), but it has more to do

with the fats (animal or not) and refined carbs we eat and not getting

enough exercise. There are now several doctors who are seeing results

with reversing diabetes and most all recommend a vegan diet. Yup, no

animal products whatsoever.

 

That's what I'm following. :-)

 

Sharon

 

 

Donna Magee wrote:

> Hi Lou

> I am also diabetic, type 2. One of my doctors blamed it on to many

> carbs and being vegetarian. I have never had a weight problem and

> diabetes runs in my family . I have no idea why my gene turned itself

> on but it diden't change my mind about being vegetarian. It did get

> me into a grain grinder and a juicer. I know how you feel about gadgets.

> Donna

>

[Guest guest]

Yes, there's now quite a bit of evidence about this. The two doctors I

am most familiar with are:

 

Dr Joel Fuhrman (Eat To Live is the book he's written but he also has a

website at http://www.drfuhrman.com)

 

Dr Neil Barnard (Dr Neil Barnard's Program for Reversing Diabetes is his

book and he has a website at http://www.nealbarnard.org/ )

 

When I was diagnosed in January, my doctor wanted me on insulin,

metformin and Zocor immediately. I haven't taken any of these and my

numbers are dramatically improved. I'll get my A1c retaken in another

month or so.

 

Even Type I diabetics can greatly reduce their dependence on insulin by

eating this way.

 

Sharon

 

Yummy For Dogs wrote:

> I don't know if your Dr. read it, but a few years ago, the American

> Diabetes Association indicated that a vegan diet could be theraputic for

> diabetics and possibly help some diabetics end their insulin dependence. It

> was in a book called something like Top Ten Diabetes Myths.

>

> Veronica

>

[Guest guest]

I don't know if your Dr. read it, but a few years ago, the American

Diabetes Association indicated that a vegan diet could be theraputic for

diabetics and possibly help some diabetics end their insulin dependence. It

was in a book called something like Top Ten Diabetes Myths.

 

Veronica

 

At 12:12 PM 3/15/2007 -0700, you wrote:

 

>Because you're a vegetarian??? That's nuts! It's certainly diet

>related (or more precisely, lifestyle related), but it has more to do

>with the fats (animal or not) and refined carbs we eat and not getting

>enough exercise. There are now several doctors who are seeing results

>with reversing diabetes and most all recommend a vegan diet. Yup, no

>animal products whatsoever.

>

>That's what I'm following. :-)

>

>Sharon

>

>Donna Magee wrote:

> > Hi Lou

> > I am also diabetic, type 2. One of my doctors blamed it on to many

> > carbs and being vegetarian. I have never had a weight problem and

> > diabetes runs in my family . I have no idea why my gene turned itself

> > on but it diden't change my mind about being vegetarian. It did get

> > me into a grain grinder and a juicer. I know how you feel about gadgets.

> > Donna

 

********

Yummy for Dogs...a fun way to treat your dog and help rescue animals too!

www.yummyfordogs.org

Veronica Noechel, Trainer, Sylvie's K9 Solutions...we train to please!

and the canine crew...

Harvey Milk's Revco Ubercute Superdog

Hellion's Dump-n-Drive Usagi Tsukino

 

 

 

[Guest guest]

Hi Veronica

This is what my gastro doctor believes. I have replaced one meal a

day with steamed veggies-no potatoes allowed but i cheate sometimes.

I can have all the carrots I want and they don't raise my blood

sugar. Donna

 

 

On 16 Mar 2007, at 2:03 pm, Yummy For Dogs wrote:

 

I don't know if your Dr. read it, but a few years ago, the American

Diabetes Association indicated that a vegan diet could be theraputic for

diabetics and possibly help some diabetics end their insulin

dependence. It

was in a book called something like Top Ten Diabetes Myths.

 

Veronica