Tuesday, January 30, 2007

"The Celebrity Pasta Lovers" Cookbook

"The Celebrity Pasta Lovers" Cookbook is available here, free of charge, through February 2007. For each person who downloads a copy of the cookbook, Barilla will donate $1 to America's Second Harvest - The Nation's Food Bank Network, with a total donation up to $100,000.

The Celebrity Pasta Lovers

Saturday, January 27, 2007


Basic Smoothie
1/2 cup orange juice
3 baby bananas, peeled, or 1 whole banana, peeled
1 cup strawberries

Pour the orange juice into a blender. Add the bananas and the strawberries. Blend for one minute.

1/2 cup pineapple juice
1 cup frozen honeydew
1/2 cup pineapple
2 cups crushed ice

Pour the pineapple juice into a blender. Add the frozen honeydew and the pineapple. Blend for one minute. Add the crushed ice and blend for one minute.

Dairy Smoothie
1 cup orange juice
1 cup mango
1 cup milk

Pour the orange juice into a blender. Add the mango and the milk. Blend for one minute.

Tip: Making smoothies
Always begin with a liquid. For a smoothie, pour the milk or juice in first, then add the fruit and ice. “Liquids on the bottom help get the ice into suspension so it blends easier,” says Rhondi Shigemura, director of research and development at Jamba Juice, a national smoothie and juice chain.

Smoothies | Meals : RealSimple.com

Tuesday, January 23, 2007

Classic Tomato Soup

4 tablespoons (½ stick) butter
2 tablespoons olive oil
1 medium onion, chopped
coarse salt and ground pepper
¼ cup all-purpose flour
3 tablespoons tomato paste
2 sprigs fresh thyme (or ½ teaspoon dried thyme)
2 cans (14.5 ounces each) reduced-sodium [vegetable] broth
2 cans (28 ounces each) whole peeled tomatoes in juice (with basil if available)

In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste, cook 1 minute.

To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)

Using an immersion blender, purée soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, purée half (5 cups) of the soup in a conventional blender until smooth; return to pot.

Season with salt and pepper. Serve immediately, or let cool to room temperature before dividing among airtight containers (leaving 1 inch of space at the top) and freezing.

Per serving: 201 calories; 12.8 grams fat; 5.7 grams protein; 18.4 grams carbohydrates; 3.2 grams fiber

Serves 6 | Prep time: 25 minutes| Total time: 1 hour

Everyday Food: Classic Tomato Soup

Thursday, January 18, 2007

Roasted Vegetable Soup

6 beefsteak tomatoes, halved and cored
2 leeks, white and pale-green parts, cut into 1/2-inch pieces
2 carrots, cut into 1/4-inch pieces
4 garlic cloves
2 tablespoons olive oil
Coarse salt and ground pepper
2 cans (14.5 ounces each) reduced-sodium vegetable broth
1/4 cup chopped fresh basil

Preheat oven to 425°. In a roasting pan, toss tomatoes, leeks, carrots, garlic, and oil. Season with salt and pepper. Roast in a single layer (tomatoes cut sides down) until tender, 1 hour. Using tongs, peel off tomato skins.

In a saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.

In a blender, purée vegetable mixture in batches. Stir in basil.

Per serving: 198 calories; 8 grams fat; 5.8 grams protein; 29.8 grams carbohydrates; 6.1 grams fiber.
Serves 4 | Prep Time: 30 minutes | Total Time: 1 hour 30 minutes

Everyday Food: September 2006

Mexican-Style Lasagna

1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 corn tortillas (6-inch)
1 can (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)

Preheat oven to 425°. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

Per serving: 446 calories; 21 grams fat; 21.6 grams protein; 48.2 grams carbohydrates; 10.4 grams fiber.
Serves 4 | Prep Time: 20 minutes | Total Time: 1 hour and 20 minutes.

Everyday Food: September 2006

Spaghetti Squash with Garlic

2 spaghetti squash (2 pounds each)
2 tablespoons olive oil
2 garlic cloves, slivered
Coarse salt and ground pepper

Preheat oven to 400°. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.

When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands.
In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.

Per serving: 166 calories; 7.8 grams fat; 2.6 grams protein; 25,4 grams carbohydrates; 5.4 grams fiber.
Serves 4 | Prep time: 15 minutes | Total time: 1 hour and 15 minutes

Everyday Food: April 2006

Last-Minute Lasagna

Hands-On Time: 10 minutes
Total Time: 45 minutes
Makes 6 servings

1 26-ounce jar pasta sauce
1 18-ounce bag frozen large cheese ravioli, unthawed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup (about 2 ounces) grated Parmesan

Heat oven to 350° F.

Spoon 1/3 of the sauce into a 9-by-13-inch baking dish. Place 12 ravioli on top. Cover with the spinach and half the mozzarella. Add another layer of ravioli and the remaining sauce, mozzarella, and the Parmesan.

Cover with foil and bake for 25 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.

Real Simple: March 2006

Chickpea Pasta

Hands-On Time: 20 minutes
Total Time: 30 minutes
Makes 6 servings

1 pound dried angel-hair pasta or spaghetti
3 tablespoons olive oil
3 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1 cup low sodium [vegetable] broth
1 15-ounce can chickpeas, drained
1/2 cup chopped fresh flat-leaf parsley leaves
1/2 cup (about 2 ounces) grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large saucepan over medium-low heat. Add the garlic and red pepper flakes and cook until the garlic is softened, about 2 minutes. Add the broth and bring to a simmer. Add the chickpeas, cover, and cook until heated through, about 2 minutes. Stir in the parsley and Parmesan. Add the drained pasta, salt, and black pepper and toss to combine.

Real Simple: March 2006

Spinach and Onion Pasta

Hands-On Time: 10 minutes
Total Time: 30 minutes
Makes 6 servings

1 1-pound box dried spaghetti
1 10-ounce box frozen chopped spinach
2 tablespoons olive oil
2 medium yellow onions, sliced 1/4 inch thick
1 tablespoon fresh thyme leaves (from 4 sprigs fresh thyme)
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
3/4 cup (about 3 ounces) grated Parmesan

Cook the spaghetti according to the package directions. During the last 3 minutes of cooking, add the spinach.

Meanwhile heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon of the salt, and the pepper and cook for 10 minutes. Add the vinegar and cook for 3 more minutes.

Drain the spaghetti and spinach. Return to the pot, add the onion mixture, Parmesan, and the remaining oil and salt. Toss gently to combine.

Real Simple: March 2006

Pasta with Zucchini and Parmesan Cream

Adapted from a recipe by Alessandra Marini

Hands-On Time: 20 minutes
Total Time: 30 minutes
Makes 4 to 6 servings

1 pound penne or some other short pasta
1 1/2 cup heavy cream
1/4 teaspoon crumbled saffron or 1/8 teaspoon ground nutmeg
2 tablespoons olive oil
1 garlic clove, peeled
2 pounds small zucchini, halved lengthwise and sliced into thin half-moons
1 teaspoon kosher salt
3/4 teaspoon black pepper
1 cup (4 ounces) grated Parmesan
1/4 cup chopped fresh flat-leaf parsley leaves (optional)

Cook the pasta according to the package directions.

Place the cream and saffron or nutmeg in a small saucepan over medium heat until bubbles appear. Remove from heat and add 1/2 teaspoon salt, 1/4 teaspoon black pepper and 3/4 of the Parmesan and stir. Set aside.

Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic, zucchini, and the remaining salt and pepper. Cook, stirring occasionally, until the zucchini is golden and tender, about 10 minutes. Remove from heat. Remove and discard the garlic. Drain the pasta and return it to the pot. Add the zucchini and the cream mixture. Toss. Divide the pasta among individual bowls and sprinkle with the remaining Parmesan and parsley (if using).

Real Simple: March 2006

Italian Vegetable Pizzas

• 2 tablespoons clear Italian salad dressing
• 1/2 pound asparagus, cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed
• 1 medium yellow summer squash or zucchini, cut into julienne strips (1-1/2 cups)
• 1 cup sliced fresh mushrooms
• 3 8-ounce packages Boboli (six 6-inch Italian bread shells)
• 1/4 cup clear Italian salad dressing
• 1 ripe large tomato, seeded and chopped (1 cup)
• 1/4 teaspoon coarsely ground pepper
• 1 cup shredded mozzarella cheese (4 ounces)
• 1/3 cup finely shredded Asiago or Parmesan cheese

*Asiago cheese is a hard cheese with a sharp flavor. Look for it in large supermarkets or specialty shops.

1. In a medium skillet heat the 2 tablespoons Italian salad dressing. Add asparagus and summer squash or zucchini; cook and stir for 2 minutes. Add mushrooms; cook and stir 1 minute more.

2. Place bread shells on a lightly greased baking sheet. Brush bread shells with the 1/4 cup Italian salad dressing. Using a slotted spoon, top bread shells with the cooked asparagus mixture. Top with chopped tomato; sprinkle with pepper. Combine mozzarella cheese and Asiago or Parmesan cheese; sprinkle over pizzas.

3. Bake in a 400 degree F oven about 8 minutes or until cheese melts and pizzas are heated through. Cut the pizzas into wedges to serve. Makes 12 appetizer servings.

Better Homes and Gardens: October 2004

Garden Vegetable Chili, Chunky Style

1 tbsp olive or canola oil
1 medium onion, chopped
2 large carrots, chopped
2 stalks large celery, chopped
1 medium green pepper, seeded and chopped
1 medium red pepper, seeded and chopped
3 cloves garlic, minced (1 ½ teaspoons)
1 jalapeño pepper, seeded and minced
1 tbsp dried oregano
2 tsp cumin
1 tbsp chili powder
1 cup tomato purée
1 (28-ounce) can chopped tomatoes
2 quarts cold water or vegetable stock
1 cup cracked wheat
1 (16-ounce) can red or white beans, rinsed and drained
1 cup cooked black beans
Juice of 2 limes
½ cup tamari or soy sauce
1 bunch fresh cilantro, minced

Heat the olive or canola oil in a large sauce pot over medium heat, and sauté the onion, carrots, celery, peppers, garlic, jalapeno, oregano, cumin, and chili powder for two minutes to combine well.

Add the tomato purée, tomatoes, cold water, cracked wheat, red or white beans and black beans; simmer uncovered for 50 minutes, until blended. You may add additional vegetable stock, water or tomato juice to adjust the consistency, if needed.

Add the lime juice, tamari and cilantro. Serve with plain yogurt or sour cream, grated cheddar and minced scallions.

Gnocchi with Roquefort Cream

This recipe is one of the traditional methods for making gnocchi in France. It is basically like making a choux paste or cream puff dough. The finished gnocchi are featherlight and irresistible. If you love blue-veined cheese, you'll love this creamy and assertive sauce.

Back to the recipe index
1 2/3 cups milk
3/4 cup (1 1/2 sticks) unsalted butter
Salt and freshly ground black pepper
1 1/3 cups all-purpose flour
6 eggs
2 cups heavy cream
6 ounces Roquefort cheese, crumbled
1 cup grated Parmigiano-Reggiano cheese

Bring a large pot of salted water to a boil. Reduce the heat to a simmer.

Bring the milk, butter, and 3/4 teaspoon salt to a boil over medium heat. As soon as it comes to a boil, add the flour all at once. Reduce the heat to low and mix vigorously with a wooden spoon until it forms a ball and the edges of the pan look sandy. Remove the dough from the pan and place in a bowl. While still warm, with an electric mixer, add the eggs one at a time, beating well with a wooden spoon after each addition. The mixture should be very thick and smooth.

Fit a large pastry bag with a 3/4- to 1-inch plain round tip. Fill the pastry bag with dough. Into the simmering water, squeeze out l-inch pieces of dough, cutting them with the back of a small knife. Do not overcrowd the pan. Simmer the gnocchi slowly until they begin to puffhttp://www2.blogger.com/img/gl.link.gif slightly and are slightly firm, 5 to 10 minutes. Remove the gnocchi from the water with a slotted spoon, drain well, and cool.

Note: The gnocchi will keep for up to 2 days in the refrigerator at this stage. They can also be frozen. Make sure that they are at room temperature before proceeding to the next step.

Preheat the oven to 425°F. In a large saucepan, bring the cream, Roquefort, salt, and pepper to a boil over medium heat. Repeat the heat to low and reduce the cream by one-quarter until it thickens slightly, 5 to 10 minutes. Add the Roquefort cream to the gnocchi and mix carefully. Place the gnocchi and sauce in a 13 X 9-inch baking dish. They will form a very full single layer. Sprinkle with Parmigiano-Reggiano and bake until the gnocchi puff and are golden brown, 10 minutes. If the gnocchi have not turned golden, run them under the broiler.

Serve immediately. Serves 8.

Joanne Weir

Spring Risotto

Prep Time: 10 min
Total Time: 20 min
Serves: 6 servings, 1 cup each

3 Tbsp. butter
2 Tbsp. olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
2 cups uncooked MINUTE White Rice
1 can (14-1/2 oz.) vegetable broth, warmed
1/2 cup milk
1 bunch asparagus, trimmed, chopped into 2-inch pieces
1/3 cup KRAFT 100% Grated Parmesan Cheese
1/8 tsp. each salt and pepper

Melt butter with olive oil in a deep skillet on medium heat. When the butter is melted, add the onion and garlic and cook for 2 to 3 minutes. Do not brown.

Toss in rice and stir to coat the rice. Add warm broth, milk and asparagus.

Bring to a boil over medium heat; simmer for 5 minutes over low heat. Mix in 1/4 cup of the Parmesan cheese, salt and pepper. Sprinkle with remaining Parmesan cheese just before serving.

Winter Provencal Vegetable Soup

Heat in a large soup pot over medium-low heat:
- 2 Tbsp olive oil
- 1 medium chopped onion
- 1 small leek, chopped
- 1 medium parsnip, chopped
- 1 large celery stalk, chopped

Stir in:
- 2 medium ripe tomatoes (peeled, seeded and chopped)
- 1 small potato, peeled and chopped
- 8 cups water
- 2 tsp salt
- a pinch of saffron

Bring ingredients to a boil, reduce heat, and simmer until the potatoes are tender (about 30 minutes). Stir in:
- 1 15-1/2 or 19 oz can Great Northern white beans, rinsed and drained
- 1 small zucchini, quartered lengthwise and sliced
- 4 oz green beans, cut into 1-inch pieces

Simmer for about 10 minutes.

For the pistou, puree in a blender:
- 2 cups fresh basil leaves
- 2 cloves garlic, chopped
- 1/4 cup extra-virgin olive oil

Remove soup from heat and immediately stir in the pistou along with:
- 2/3 cup coarsely grated Parmesan cheese
- 1 tsp ground black pepper

Serve hot in warm soup bowls or cold in room-temperature soup bowls.

Butter's Winter Squash Soup

Preheat oven to 400 degrees F. Place the following cut side down on an oiled baking sheet:
- 1/3 sweet potato
- 1/3 kuri squash
- 1/3 butternut squash

Bake until the squash can easily be pierced with a fork (about 1 hour). Let cool, then scoop the pulp from the squash skin and discard the skin. Melt or heat 3 tablespoons unsalted butter or vegetable oil in a soup pot over medium-low heat. Then add the following, stirring constantly, and cook about 5 to 10 minutes:
- 2 large leeks (white part only), chopped
- 4 tsp ginger, minced and peeled

Stir in the squash along with 4 cups chicken stock (or any vegetable stock for a vegetarian option). Bring to a simmer and cook for 20 minutes, stirring and breaking up the squash with a spoon. Puree until smooth. Return to pot and stir in:
- 2 cups chicken or vegetable stock
- 1-1/2 tsp salt
- a pinch of curry and a pinch of saffron

Heat thoroughly. Ladle into warmed bowls and garnish with chopped cilantro and croutons.

Parmesan-Olive Pesto Pasta

1 can (6 oz.) pitted ripe olives, drained
1/4 cup olive oil
4 tsp. lemon juice
2 cloves garlic, peeled
1/2 cup DI GIORNO Shredded Parmesan Cheese
1/2 cup finely chopped fresh basil leaves
1 pkg. (9 oz.) DI GIORNO Fettuccine, cooked, drained

Place olives, oil, juice and garlic in food processor container; cover. Process until coarsely pureed. Stir in cheese and basil. Toss with hot pasta.

Prep Time: 20 min | Total Time: 20 min | Serves: 4

WFAA: September 2003

Two Cheese Pesto Spread

3 cups packed fresh basil leaves
1/3 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup pine nuts
2 Tbsp. olive oil
1 clove garlic
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

Place basil, Parmesan cheese, pine nuts, oil and garlic in food processor container; cover. Process until well blended. Add mozzarella cheese and cream cheese; cover. Process until smooth.

Refrigerate at least 1 hour or up to 3 days. Remove from refrigerator about 1 hour before serving. Serve as a spread with crackers.

Prep Time: 15 min | Total Time: 1 hr 15 min | Serves: Makes 1-2/3 cups.

WFAA: September 2003

Fresh Tomato and Basil Pizza

1 Italian pizza crust (12 inch)
1 Tbsp. oil
1/2 cup DI GIORNO Shredded Parmesan Cheese, divided
3 plum tomatoes, sliced
1/4 tsp. ground black pepper
2 Tbsp. shredded fresh basil

Brush pizza crust with oil. Sprinkle with 1/4 cup of the cheese.

Top with tomatoes and remaining 1/4 cup cheese; sprinkle with pepper.

Place directly on oven rack.

Bake at 450°F for 8 to 10 minutes or until crust is crisp and cheese is melted. Sprinkle with basil just before serving.

Prep Time: 10 min | Total Time: 20 min | Serves: Makes 4 servings.

WFAA: September 2003

Tomato Bruschetta

Chef: Scott Simons -- Whole Foods Market

1 pound plum tomatoes, chopped
2 cloves garlic, minced (1 teaspoon)
1 small red onion, minced
1/8 cup minced parsley
3 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 cup extra-virgin olive oil
4 teaspoons balsamic vinegar
1 tablespoon red wine vinegar
Half baguette (French bread), sliced 1/4 inch thick

Preheat the oven to 400F.

Combine the tomatoes, garlic, onion, parsley, basil, salt, pepper, olive oil and vinegars in a large mixing bowl to make the bruschetta. Place the baguette slices on a baking pan in a single layer. Bake the slices until just golden, remove them from the oven, flip them, and return to the oven until golden. Serve the warm baguette slice topped with the bruschetta.

Combine the vegetables with the olive oil, tomato puree, tomato juice, and salt and pepper in a large container. Blend in the balsamic vinegar. Refrigerate for at least 4 hours, but preferably overnight.

Good Morning America: Aug 2003


Chef: Scott Simons -- Whole Foods Market

1 large onion, roughly chopped
1.5 pounds tomatoes, seeded and roughly chopped, or 1 (28-ounce) can diced tomatoes, undrained
2 large cucumbers, peeled, seeded and roughly chopped (about 2 cups)
1 medium red pepper, seeded and roughly chopped (about 1? cups)
1/2 cup roughly chopped fresh cilantro
1/2 cup extra-virgin olive oil
1.5 cups tomato purée
1 cup tomato juice
1 tbsp lemon juice
Salt and freshly ground white pepper to taste
1/8 cup balsamic vinegar

Place half the onion, tomatoes, cucumbers, pepper and cilantro in the bowl of a food processor fitted with a metal blade; pulse to chop coarsely. Remove the chopped vegetables and set aside. Repeat with the second half of these vegetables.

Combine the vegetables with the olive oil, tomato puree, tomato juice and salt and pepper in a large container. Blend in the balsamic vinegar. Refrigerate for at least 4 hours, but preferably overnight.

Good Morning America: Aug 2003

Italian Tomato Soup

For 4 servings:

* 2 Tbs. olive oil
* 2 Tbs. unsalted butter
* 2 carrots, scraped and finely diced
* 2 celery stalks, finely diced
* 1 large onion, minced
* 2-1/4 lbs. ripe tomatoes, peeled, seeded and chopped
* 2 Tbs. parsley, chopped

Heat the oil and butter in a heavy nonreactive saucepan over medium heat.

Add carrots, celery and onions.

Sauté for about 20 minutes or until very tender.

Add tomatoes and simmer 25-30 minutes. Stir in parsley and salt and pepper to taste.

Greenlight: Italian Tomato Soup (Originally from Organic.org)

Mexican-Style Panini

Serves 4 -- Low-fat

Rich in fiber and protein, these not-too-spicy bean-filled panini are a quick, tasty lunch (for adults too) or an after-school snack.

4 6-inch whole-wheat pita pockets
1 cup fat-free vegetarian refried beans
1 roasted red pepper, cut into four pieces (drain and rinse pepper, if jarred)
4 Tbs. mild salsa
4 individual slices regular or soy Cheddar cheese

1. Cut an opening across top of each pita, just large enough to place fillings inside. Spread 1/4 cup refried beans inside each pita. Add 1 piece of red pepper, 1 Tbs. salsa and 1 slice of cheese.

2. Place large skillet over medium-low heat. Add pitas. Place another skillet over pitas, making sure it rests evenly on pitas. Cook pitas 1 minute. Remove top skillet, flip panini, place top skillet back on panini and cook 1 more minute, or until lightly browned. Serve.


Vegetarian Times: 01-APR-06 p50

Pasta with Creamy Spinach and Roasted Red Pepper Sauce

Serves 4 -- Egg- and Dairy-free

The striking red-orange hue of this richly flavored sauce contrasts beautifully with the dark green spinach.
10 oz. whole grain pasta (any shape)
2 10-oz. pkg. fresh baby spinach, rinsed
2 12.3-oz. containers firm silken tofu
1 12-oz. jar roasted red peppers with garlic
2 heaping Tbs. small capers, drained

1. Bring large pot of water to a boil. Cook pasta according to package directions, until al dente.

2. Meanwhile, put spinach in large, deep skillet or saucepan (cook in batches if necessary) with 2 Tbs. water. Stir greens over medium-high heat until wilted. Cover, reduce heat to low, and cook 1 to 2 minutes more, or until tender. Remove pan from heat.

3. Combine tofu, peppers and 3?4 tsp. salt in food processor or blender; process until smooth and creamy.

4. Drain spinach, gently pressing out any excess liquid. Combine tofu mixture and spinach in pan, stirring to blend. Cook over low heat, stirring often to heat through; do not let boil.

5. Drain pasta, and place on serving plates. Top with spinach mixture, and sprinkle with capers. Serve immediately.


Vegetarian Times: 01-JAN-05 p50

Green Coconut Curry

Serves 4 - Vegan - 30 minutes or fewer

Prepared Thai curry paste is available in the Asian section of most supermarkets. If you can’t find green, feel free to use red or yellow. Since the paste is quite spicy, taste a little before you add it and use more or less as preferred. Garnish with chopped roasted peanuts and cilantro if desired.

1 cup reduced-fat coconut milk
1 tsp. green curry paste
1 1/2 lb. frozen mixed Asian vegetables (mixes with peas are good here)
2 Tbs. teriyaki sauce
4 cups cooked brown rice

1. Combine coconut milk and curry paste in wok or large saucepan over medium heat, and bring to a boil. Stir in frozen vegetables. Simmer over medium heat 10 minutes. Stir in teriyaki sauce, and serve over rice.



Penne with Butternut Squash and Pesto

Serves 4 - 30 minutes or fewer

Cubed butternut squash is a recent addition to most frozen food sections—and a welcome one since it eliminates all the peeling, scraping and slicing that go with fresh squash. (Fresh butternut squash will also work, though.)

1/4 cup prepared pesto, divided
1 cup chopped frozen onions
1 1/4 lb. frozen diced butternut squash, about 4 cups
2/3 cup low-sodium vegetable broth
3/4 lb. whole-wheat penne

1. Heat 1 Tbs. pesto in large nonstick skillet over medium heat. Add onion, and sauté 6 minutes, or until softened. Stir in squash and broth. Cover, and cook over medium low 10 minutes, or until squash is tender, stirring occasionally.

2. Cook pasta according to package directions. Drain, and divide among 4 bowls. Swirl remaining 1 Tbs. pesto into sauce, and season with salt and pepper. Spoon sauce over pasta, and use remaining pesto to garnish each serving.



Wednesday, January 17, 2007


Many times I've been in a situation with colleagues where the topic of going out to lunch or dinner comes-up and I have to say " I'm a vegetarian."This invariably results in some of them looking at me strangely, as if I had said I was from Mars!

Some folks think if I'm a vegetarian, there must be very little available to me to eat other than salad. They are unaware of the many scrumptious meals that are prepared all over the world by people of different culture using vegetables, fruits, grains, spices.

This blog has been created to collect and share tasty vegetarian recipes from all over the world so that others may find it useful and also as a personal collection of recipes that I like or would like to try some day.

Bon Appetit!