Mary Ann
06-22-2000, 08:39 PM
These were requested in the posting about CL favorite issues. Enjoy!!
Cavatappi With Spinach, Beans, and Asiago Cheese
SOURCE: Cooking Light YEAR: 1997 ISSUE: April PAGE: 196
INGREDIENTS FOR 4 SERVINGS:
8 cups coarsely chopped spinach leaves
4 cups hot cooked cavatappi (about 6 ounces uncooked spiral-shaped
pasta)
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (19-ounce) can cannellini beans or other white beans, drained
2 garlic cloves, crushed
1/2 cup (2 ounces) shredded Asiago cheese
Fresh ground black pepper (optional)
INSTRUCTIONS:
For a simple dish, this contains many healthful ingredients, plus the
flavors are complex. If you toss the spinach and Asiago cheese while
the pasta is still warm, the spinach will wilt and the cheese will
soften. When this happens, the flavors blend and become more pungent.
This is peasant food at its best. --Associate Food Editor Cynthia
LaGrone
1. Combine all ingredients in a large bowl; toss well. Sprinkle with
fresh ground black pepper, if desired. Yield: 4 servings (serving
size: 2 cups).
NUTRITIONAL INFORMATION:
CALORIES 401 (27% from fat); FAT 12g (sat 3.4g, mono 6.2g, poly 1.2g);
PROTEIN 18.8g; CARB 54.7g; FIBER 6.7g; CHOL 10mg; IRON 6.4mg; SODIUM
464mg; CALC 306mg
Greek-Style Scampi
SOURCE: Cooking Light YEAR: 1997 ISSUE: April PAGE: 113
INGREDIENTS FOR 6 SERVINGS:
1 teaspoon olive oil
5 garlic cloves, minced
2 (28-ounce) cans whole tomatoes, drained and coarsely chopped
1/2 cup chopped fresh parsley, divided
1-1/4 pounds large shrimp, peeled and deveined
1 cup (4 ounces) crumbled feta cheese
2 tablespoons fresh lemon juice
1/4 teaspoon fresh ground pepper
INSTRUCTIONS:
This quick-to-do scampi from our April 1996 issue is superpacked with
bold, distinct flavors. Though five cloves of garlic may seem a lot,
they marry brilliantly with the Mediterranean flavors of the feta
cheese, shrimp, and tomatoes.
1. Preheat oven to 400 degrees.
2. Heat oil in a large Dutch oven over medium heat. Add garlic; saute
30 seconds. Add tomatoes and 1/4 cup parsley. Reduce heat; simmer 10
minutes. Add shrimp; cook 5 minutes. Pour mixture into a 13 x 9-inch
baking dish; sprinkle with cheese. Bake at 400 degrees for 10 minutes.
Sprinkle with 1/4 cup parsley, lemon juice, and pepper. Yield: 6
servings.
NUTRITIONAL INFORMATION:
CALORIES 174 (33% from fat); FAT 6.4g (sat 3.2g, mono 1.7g, poly
0.8g); PROTEIN 19.1g; CARB 10.6g; FIBER 1.5g; CHOL 125mg; IRON 3.3mg;
SODIUM 608mg; CALC 188mg
Four-Cheese Vegetable Lasagna
SOURCE: Cooking Light YEAR: 1997 ISSUE: April PAGE: 117
INGREDIENTS FOR 9 SERVINGS:
12 uncooked lasagna noodles
2 teaspoons vegetable oil
Cooking spray
2 cups chopped broccoli
1-1/2 cups thinly sliced carrot
1 cup sliced green onions
1/2 cup chopped red bell pepper
3 garlic cloves, minced
1/2 cup all-purpose flour
3 cups 1% low-fat milk
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and
squeezed dry
1-1/2 cups 1% low-fat cottage cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) shredded Swiss cheese
Freshly ground pepper (optional)
INSTRUCTIONS:
This lasagna from our November/December 1992 issue proves a welcome
change from your standard meat-and-tomato-based dishes. The creamy
white sauce in this meatless version complements the spinach and fresh
broccoli. A lasagna isn't a lasagna unless it's both filling and
flavorful--and this one is that and more.
1. Cook lasagna noodles, omitting salt and fat. Drain; set aside.
2. Preheat oven to 375 degrees.
3. Heat oil in a Dutch oven coated with cooking spray over medium heat
until hot. Add broccoli and next 4 ingredients (broccoli through
garlic), and saute 7 minutes. Set aside.
4. Place flour in a medium saucepan. Gradually add milk, stirring with
a whisk until blended. Bring to a boil over medium heat; cook 5
minutes or until thick, stirring constantly. Add 1/4 cup Parmesan
cheese, salt, and pepper; cook 1 minute, stirring constantly. Remove
from heat; stir in spinach. Reserve 1/2 cup spinach mixture for top
layer of casserole, and set aside.
5. Combine cottage cheese, mozzarella, and Swiss cheese; stir well.
Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish
coated with cooking spray. Arrange 4 lasagna noodles over spinach
mixture in dish; top with half of cottage cheese mixture, half of
broccoli mixture, and half of remaining spinach mixture. Repeat
layers, ending with noodles. Spread reserved 1/2 cup spinach mixture
over noodles; sprinkle with 1/4 cup Parmesan cheese. Cover and bake at
375 degrees for 35 minutes. Let stand 10 minutes before serving.
Sprinkle with pepper, if desired. Yield: 9 servings.
NUTRITIONAL INFORMATION:
CALORIES 341 (22% from fat); FAT 8.4g (sat 4.3g, mono 2.2g, poly
1.1g); PROTEIN 21.6g; CARB 44.9g; FIBER 3.7g; CHOL 21mg; IRON 3.2mg;
SODIUM 457mg; CALC 394mg
Garlic-Rosemary Roasted Chicken
SOURCE: Cooking Light YEAR: 1997 ISSUE: April PAGE: 115
INGREDIENTS FOR 8 SERVINGS:
1 (5 to 6-pound) roasting chicken
1 tablespoon chopped fresh rosemary
8 garlic cloves, crushed
2 medium red onions, quartered
2 whole garlic heads
2 teaspoons olive oil
INSTRUCTIONS:
When it first ran in our October 1996 issue, this dish was accompanied
by five other roasted-chicken recipes, each one an herb-infused,
earthy delight. Of all those recipes, this classic French version
proved to be everyone's favorite. It's amazing how the simple
combination of rosemary and garlic can so infuse the chicken, making
it taste every bit as glorious as it smells when it's cooking in the
oven.
1. Preheat oven to 450 degrees.
2. Remove and discard giblets and neck from chicken. Rinse chicken
under cold water; pat dry. Trim excess fat. Starting at neck cavity,
loosen skin from breast and drumsticks by inserting fingers and gently
pushing fingers between the skin and meat. Place rosemary and crushed
garlic beneath skin of breast and drumsticks. Lift wing tips up and
over back; tuck under chicken. Place chicken, breast side up, on a
broiler pan.
3. Cut a thin slice from end of each onion. Remove white papery skins
from garlic heads (do not peel or separate cloves). Cut tops off
garlic heads, leaving root end intact.
4. Insert meat thermometer into meaty part of thigh, making sure not
to touch bone. Bake at 450 degrees for 30 minutes. Brush onions and
garlic heads with olive oil. Arrange onions and garlic heads around
chicken. Reduce oven temperature to 350 degrees; bake an additional 1
hour and 15 minutes or until meat thermometer registers 180 degrees.
Cover chicken loosely with foil; let stand 10 minutes. Discard skin
from chicken. Squeeze roasted heads of garlic to extract pulp; serve
as a spread on French bread, if desired. Yield: 8 servings (serving
size: 3 ounces chicken and 1 onion quarter).
NUTRITIONAL INFORMATION:
CALORIES 231 (30% from fat); FAT 7.7g (sat 1.9g, mono 3.1g, poly
1.6g); PROTEIN 26.5g; CARB 13.5g; FIBER 2.7g; CHOL 76mg; IRON 1.4mg;
SODIUM 78mg; CALC 50mg
[This message has been edited by Mary Ann (edited 06-22-2000).]
Cavatappi With Spinach, Beans, and Asiago Cheese
SOURCE: Cooking Light YEAR: 1997 ISSUE: April PAGE: 196
INGREDIENTS FOR 4 SERVINGS:
8 cups coarsely chopped spinach leaves
4 cups hot cooked cavatappi (about 6 ounces uncooked spiral-shaped
pasta)
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (19-ounce) can cannellini beans or other white beans, drained
2 garlic cloves, crushed
1/2 cup (2 ounces) shredded Asiago cheese
Fresh ground black pepper (optional)
INSTRUCTIONS:
For a simple dish, this contains many healthful ingredients, plus the
flavors are complex. If you toss the spinach and Asiago cheese while
the pasta is still warm, the spinach will wilt and the cheese will
soften. When this happens, the flavors blend and become more pungent.
This is peasant food at its best. --Associate Food Editor Cynthia
LaGrone
1. Combine all ingredients in a large bowl; toss well. Sprinkle with
fresh ground black pepper, if desired. Yield: 4 servings (serving
size: 2 cups).
NUTRITIONAL INFORMATION:
CALORIES 401 (27% from fat); FAT 12g (sat 3.4g, mono 6.2g, poly 1.2g);
PROTEIN 18.8g; CARB 54.7g; FIBER 6.7g; CHOL 10mg; IRON 6.4mg; SODIUM
464mg; CALC 306mg
Greek-Style Scampi
SOURCE: Cooking Light YEAR: 1997 ISSUE: April PAGE: 113
INGREDIENTS FOR 6 SERVINGS:
1 teaspoon olive oil
5 garlic cloves, minced
2 (28-ounce) cans whole tomatoes, drained and coarsely chopped
1/2 cup chopped fresh parsley, divided
1-1/4 pounds large shrimp, peeled and deveined
1 cup (4 ounces) crumbled feta cheese
2 tablespoons fresh lemon juice
1/4 teaspoon fresh ground pepper
INSTRUCTIONS:
This quick-to-do scampi from our April 1996 issue is superpacked with
bold, distinct flavors. Though five cloves of garlic may seem a lot,
they marry brilliantly with the Mediterranean flavors of the feta
cheese, shrimp, and tomatoes.
1. Preheat oven to 400 degrees.
2. Heat oil in a large Dutch oven over medium heat. Add garlic; saute
30 seconds. Add tomatoes and 1/4 cup parsley. Reduce heat; simmer 10
minutes. Add shrimp; cook 5 minutes. Pour mixture into a 13 x 9-inch
baking dish; sprinkle with cheese. Bake at 400 degrees for 10 minutes.
Sprinkle with 1/4 cup parsley, lemon juice, and pepper. Yield: 6
servings.
NUTRITIONAL INFORMATION:
CALORIES 174 (33% from fat); FAT 6.4g (sat 3.2g, mono 1.7g, poly
0.8g); PROTEIN 19.1g; CARB 10.6g; FIBER 1.5g; CHOL 125mg; IRON 3.3mg;
SODIUM 608mg; CALC 188mg
Four-Cheese Vegetable Lasagna
SOURCE: Cooking Light YEAR: 1997 ISSUE: April PAGE: 117
INGREDIENTS FOR 9 SERVINGS:
12 uncooked lasagna noodles
2 teaspoons vegetable oil
Cooking spray
2 cups chopped broccoli
1-1/2 cups thinly sliced carrot
1 cup sliced green onions
1/2 cup chopped red bell pepper
3 garlic cloves, minced
1/2 cup all-purpose flour
3 cups 1% low-fat milk
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and
squeezed dry
1-1/2 cups 1% low-fat cottage cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) shredded Swiss cheese
Freshly ground pepper (optional)
INSTRUCTIONS:
This lasagna from our November/December 1992 issue proves a welcome
change from your standard meat-and-tomato-based dishes. The creamy
white sauce in this meatless version complements the spinach and fresh
broccoli. A lasagna isn't a lasagna unless it's both filling and
flavorful--and this one is that and more.
1. Cook lasagna noodles, omitting salt and fat. Drain; set aside.
2. Preheat oven to 375 degrees.
3. Heat oil in a Dutch oven coated with cooking spray over medium heat
until hot. Add broccoli and next 4 ingredients (broccoli through
garlic), and saute 7 minutes. Set aside.
4. Place flour in a medium saucepan. Gradually add milk, stirring with
a whisk until blended. Bring to a boil over medium heat; cook 5
minutes or until thick, stirring constantly. Add 1/4 cup Parmesan
cheese, salt, and pepper; cook 1 minute, stirring constantly. Remove
from heat; stir in spinach. Reserve 1/2 cup spinach mixture for top
layer of casserole, and set aside.
5. Combine cottage cheese, mozzarella, and Swiss cheese; stir well.
Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish
coated with cooking spray. Arrange 4 lasagna noodles over spinach
mixture in dish; top with half of cottage cheese mixture, half of
broccoli mixture, and half of remaining spinach mixture. Repeat
layers, ending with noodles. Spread reserved 1/2 cup spinach mixture
over noodles; sprinkle with 1/4 cup Parmesan cheese. Cover and bake at
375 degrees for 35 minutes. Let stand 10 minutes before serving.
Sprinkle with pepper, if desired. Yield: 9 servings.
NUTRITIONAL INFORMATION:
CALORIES 341 (22% from fat); FAT 8.4g (sat 4.3g, mono 2.2g, poly
1.1g); PROTEIN 21.6g; CARB 44.9g; FIBER 3.7g; CHOL 21mg; IRON 3.2mg;
SODIUM 457mg; CALC 394mg
Garlic-Rosemary Roasted Chicken
SOURCE: Cooking Light YEAR: 1997 ISSUE: April PAGE: 115
INGREDIENTS FOR 8 SERVINGS:
1 (5 to 6-pound) roasting chicken
1 tablespoon chopped fresh rosemary
8 garlic cloves, crushed
2 medium red onions, quartered
2 whole garlic heads
2 teaspoons olive oil
INSTRUCTIONS:
When it first ran in our October 1996 issue, this dish was accompanied
by five other roasted-chicken recipes, each one an herb-infused,
earthy delight. Of all those recipes, this classic French version
proved to be everyone's favorite. It's amazing how the simple
combination of rosemary and garlic can so infuse the chicken, making
it taste every bit as glorious as it smells when it's cooking in the
oven.
1. Preheat oven to 450 degrees.
2. Remove and discard giblets and neck from chicken. Rinse chicken
under cold water; pat dry. Trim excess fat. Starting at neck cavity,
loosen skin from breast and drumsticks by inserting fingers and gently
pushing fingers between the skin and meat. Place rosemary and crushed
garlic beneath skin of breast and drumsticks. Lift wing tips up and
over back; tuck under chicken. Place chicken, breast side up, on a
broiler pan.
3. Cut a thin slice from end of each onion. Remove white papery skins
from garlic heads (do not peel or separate cloves). Cut tops off
garlic heads, leaving root end intact.
4. Insert meat thermometer into meaty part of thigh, making sure not
to touch bone. Bake at 450 degrees for 30 minutes. Brush onions and
garlic heads with olive oil. Arrange onions and garlic heads around
chicken. Reduce oven temperature to 350 degrees; bake an additional 1
hour and 15 minutes or until meat thermometer registers 180 degrees.
Cover chicken loosely with foil; let stand 10 minutes. Discard skin
from chicken. Squeeze roasted heads of garlic to extract pulp; serve
as a spread on French bread, if desired. Yield: 8 servings (serving
size: 3 ounces chicken and 1 onion quarter).
NUTRITIONAL INFORMATION:
CALORIES 231 (30% from fat); FAT 7.7g (sat 1.9g, mono 3.1g, poly
1.6g); PROTEIN 26.5g; CARB 13.5g; FIBER 2.7g; CHOL 76mg; IRON 1.4mg;
SODIUM 78mg; CALC 50mg
[This message has been edited by Mary Ann (edited 06-22-2000).]