valchemist
05-28-2004, 04:31 AM
I have been going through my old issues of Eating Well (from the 90's) and I made these two winners recently. I don't like tuna, myself, but my husband raved over the salad. And the blueberry torte is a delicious dessert for summer that doesn't taste light.
Pasta Salad Nicoise
2 clove garlic -- crushed
1/2 tsp salt
14 ozs white tuna in water -- drained and flaked
1/2 c roasted red peppers -- diced
1/4 c chopped fresh basil
1/4 c chopped chives or scallions
1/4 c black olives -- chopped
2 tbsps capers -- drained
2 tbsps extra virgin olive oil
2 tbsps balsamic vinegar
2 tbsps fresh lemon juice
1/2 tsp pepper
1/2 tsp harissa -- (red pepper paste)
3/4 lb pasta shells
With a chef's knife, mash garlic and salt into a paste. Transfer to a large bowl and add tuna, peppers, basil, chives, olives, capers, oil, vinegar, lemon juice, pepper, and harissa. Toss gently to combine. Let stand 15 minutes to allow the flavors to blend.
In a large pot of boiling salted water, cook shells for about 10 minutes. Drain and rinse until cool. Press to remove excess water. (If not serving immediately, toss the shells with 1 tsp of oil. refrigerate the shells and the tuna mixture separately for up to 1 day.)
Add the shells to the tuna mixture and toss gently to combine.
Source:
"Eating Well, May/June 1996, page 93"
Yield:
"8 c"
Blueberry Torte
1 1/2 c flour
1/2 c sugar
1/2 tsp cinnamon
1 1/2 tsps baking powder
1/4 tsp salt
1/4 c canola oil
2 egg whites -- lightly beaten
1 tbsp melted butter
2 tsps vanilla
1 egg
2/3 c low-fat sweetened condensed milk
2 tbsps cornstarch
1 1/2 c nonfat yogurt
grated lemon peel -- (from one lemon)
3 c blueberries -- (preferably wild)
confectioner's sugar -- for dusting
Preheat oven to 300. Lightly oil a 9" springform pan or an 8" square cake pan or coat with cooking spray.
In a mixing bowl, stir together flour, sugar, cinnamon, baking powder, and salt with a fork. Add oil, egg whites, butter, and 1 tsp of vanilla. Mix with a fork or with your fingertips until well blended. press into the bottom of pan.
In a mixing bowl, whisk together whole egg, condensed milk, and cornstarch until smoot. Blend in lemon zest and remaining 1 tsp. vanilla.
Pour over crust. Sprinkle blueberries evenly over the top. Bake the torte for 1 1/4 hours to 1 1/2 hours or until top is just set. (The center will quiver slightly when the pan is gently shaken.) Let cool in the pan on a rack.
Serve warm or chilled, dusted with powdered sugar. 12 servings
Source:
"Eating Well, July/August 1995, page 91"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 248 Calories; 8g Fat (27.4% calories from fat); 6g Protein; 39g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 173mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.
Pasta Salad Nicoise
2 clove garlic -- crushed
1/2 tsp salt
14 ozs white tuna in water -- drained and flaked
1/2 c roasted red peppers -- diced
1/4 c chopped fresh basil
1/4 c chopped chives or scallions
1/4 c black olives -- chopped
2 tbsps capers -- drained
2 tbsps extra virgin olive oil
2 tbsps balsamic vinegar
2 tbsps fresh lemon juice
1/2 tsp pepper
1/2 tsp harissa -- (red pepper paste)
3/4 lb pasta shells
With a chef's knife, mash garlic and salt into a paste. Transfer to a large bowl and add tuna, peppers, basil, chives, olives, capers, oil, vinegar, lemon juice, pepper, and harissa. Toss gently to combine. Let stand 15 minutes to allow the flavors to blend.
In a large pot of boiling salted water, cook shells for about 10 minutes. Drain and rinse until cool. Press to remove excess water. (If not serving immediately, toss the shells with 1 tsp of oil. refrigerate the shells and the tuna mixture separately for up to 1 day.)
Add the shells to the tuna mixture and toss gently to combine.
Source:
"Eating Well, May/June 1996, page 93"
Yield:
"8 c"
Blueberry Torte
1 1/2 c flour
1/2 c sugar
1/2 tsp cinnamon
1 1/2 tsps baking powder
1/4 tsp salt
1/4 c canola oil
2 egg whites -- lightly beaten
1 tbsp melted butter
2 tsps vanilla
1 egg
2/3 c low-fat sweetened condensed milk
2 tbsps cornstarch
1 1/2 c nonfat yogurt
grated lemon peel -- (from one lemon)
3 c blueberries -- (preferably wild)
confectioner's sugar -- for dusting
Preheat oven to 300. Lightly oil a 9" springform pan or an 8" square cake pan or coat with cooking spray.
In a mixing bowl, stir together flour, sugar, cinnamon, baking powder, and salt with a fork. Add oil, egg whites, butter, and 1 tsp of vanilla. Mix with a fork or with your fingertips until well blended. press into the bottom of pan.
In a mixing bowl, whisk together whole egg, condensed milk, and cornstarch until smoot. Blend in lemon zest and remaining 1 tsp. vanilla.
Pour over crust. Sprinkle blueberries evenly over the top. Bake the torte for 1 1/4 hours to 1 1/2 hours or until top is just set. (The center will quiver slightly when the pan is gently shaken.) Let cool in the pan on a rack.
Serve warm or chilled, dusted with powdered sugar. 12 servings
Source:
"Eating Well, July/August 1995, page 91"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 248 Calories; 8g Fat (27.4% calories from fat); 6g Protein; 39g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 173mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.