Thursday, July 31, 2008

Mama's In The Kitchen

French Pasta Salad
Adapted from Moosewood Daily Special
Serves: 10

My notes: Moosewood is notorious for big serving so I increased the serving size (original cal/serving was 509) You still get a good size serving. Note that I used the high fiber pasta. The original recipe called for toasted hazelnuts which I omitted after deciding that it didn’t need it. The red peppers are roasted in the original recipe but I like the crunch of the fresh. I also added the tomatoes and mushrooms. This would be a great “toss in the entire garden” recipe. Great reviews from family and my running trainer. Wonderful main dish for those nights it is too hot to cook too much. Serve this with Chilled Peach Soup. Leftovers pack well for lunch.

14 ounces Ronzoni Smart Taste Penne Rigate (1 box)
3 Cups green beans, stemmed and cut crosswise
2 teaspoons minced fresh tarragon
1 Tablespoon minced fresh basil
1 large shallot, minced
1/4 Cup extra virgin olive oil
1/4 Cup red wine vinegar
1 Tablespoon dijon mustard
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 large red pepper, julienned
1/4 Cup italian parsley, chopped
8 ounces button mushroom, quartered
1 Cup cherry tomato, halved
1 Tablespoon capers, drained
1/2 Cup chevre cheese

Cook pasta according to directions. Add green beans during the last 3 minutes of cooking. Drain and rinse in cold water to cool immediately. Drain again.

Whisk together oil, vinegar, tarragon, basil, shallot, Dijon, salt and pepper.

Toss pasta and beans with dijon vinaigrette and the rest of the veggies. Serve at room temp or slightly chilled.

Cal: 216; Fat: 8g; Fiber: 6g; Protein: 7g; Sodium: 270 mg; Calcium: 231 mg; Carb: 36 g

Chilled Peach Soup
Adapted from Moosewood Daily Special
Servings: 4

I strongly suggest slightly freezing your peaches if you use fresh. The almost slushy quality of the soup is very refreshing. This would also work well as a drink.

3 Cups sliced fresh or frozen peaches
2 Tablespoons honey
2 Tablespoons plain nonfat yogurt
1 Cup water
1 Cup orange juice
dash of cinnamon

Puree all ingredients in a blender until smooth. Serve at once

Per 6 ounces serving: Cal: 69; Fat: 0.2g; Fiber: 1.8g


Anna said...

can you kindly tell me what a shallot is? is it related to an onion? This has been a mystery to me for quite some time.

Scarehaircare said...

Shallot is smaller and milder in taste than an onion. You could sub a bunch of green onions with similar results. Use a shallot if you can find it.