Showing posts from January, 2008

Best Pasta

For the best tasting pasta you need to cook it in the sauce. You know how much better pasta tastes after having sat in its sauce in the fridge a while? This method will achieve that without the wait. Ingredients 1/2 box pasta 1/2 jar your favorite pasta sauce 3-5 cloves garlic finely minced 3 cloves garlic peeled, uncut 1/2 a medium onion diced 1-2 any color bell peppers diced salt pepper rosemary and oregano Cook pasta according to package. Use a non-stick pot and add a few shakes of salt to boiling water before you add the pasta. Add uncut garlic cloves to pasta water. When pasta is done drain and rinse. Return hot pasta pot to hot burner and add peppers. Cook peppers for a few minutes then add onions. Cook onions for a few minutes then add minced garlic. Cook garlic for two minutes then add your jarred pasta sauce. Stir to combine everything and cook a few minutes more. Add your pasta and stir to coat. Cook for 3-4 minutes, stirring often and then add spices.

Pasta with Broccoli Garlic and Olive Oil

Admittedly, this one isn't really very low fat, but it's definitely good for your arteries. It can be low fat, if you're careful not to use too much olive oil. Ingredients Half a box of pasta 7 cloves garlic cut into big chunks 1 box frozen broccoli (defrosted in microwave and chopped into bite size pieces) 2-4 tbls extra virgin olive oil (2 tbls will taste really good. 3 is moderation. 4 is decadence. decide depending on occasion and mood) salt pepper and oregano grated Parmesan cheese Use a non-stick pan to cook your pasta. You'll save a lot of stirring and stuck noodles. Cook pasta according to package directions. Add a few shakes of salt to boiling water before stirring in your pasta. When pasta is done strain into a colander and set aside in the sink. Return your pasta cooking pot to the same hot burner and add 1 tbl olive oil, then your broccoli. Stir and cook broccoli for about two minutes then add garlic. Season with a bit of salt and pepper. On

Delicious Easy Low Fat Tomato Risotto

Risotto is renowned as a difficult, time-consuming, excessively fatty dish. That needn't be so. Delicious, easy to make risotto is not hard at all. Ingredients 1/2 cup arborrio rice 1 cup hot vegetable broth 1/2 tsp margarine 1/2 cup diced onion 2 cloves minced garlic 1/2 can petit cut tomatoes rosemary, thyme, salt and pepper to taste In a sauce pan heat your broth. Meanwhile, melt margarine in a generously sized skillet. Once the margarine is melted add onions. Cook until translucent then add your garlic. Cook garlic until it smells garlicy. Then add your rice. Saute rice in onion/garlic mixture for 1-2 minutes. At this point we begin adding the hot broth to the risotto. Use a ladel to add the broth in thirds (in this case 1/3 a cup at a time) stirring often. Once the rice has absorbed most of the broth add your next batch. Repeat until almost all broth is absorbed. The most important aspect to making risotto is stirring almost always while it's cooking. I

Fancy Dressed Veggies No Fat

This one is really easy provided you have a whisk. Indgredients I tbl dijon mustard 1 tbl fat free mayonnaise or miracle whip 2 tbls fat free italian dressing whatever veggies you like In a bowl whisk together all ingedrients except veggies. Coat a fry pan with cooking spray and heat to medium high . Bathe veggies in your mayo/mustard blend. Add coated veggies and add marinade to pan. Cook until it smells delicious and veggies are crisp and bright. Eat healthy and enjoy. There's no such thing as too many vegetables.