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Lovely combination of flavors...serve with
a tossed green salad for lunch or simple supper.
1 3/4 cups water
2 (14 1/2 oz.) cans vegetable broth
2 tsp. olive oil
1 cup uncooked Arborio or other short-grain rice
1 tsp. ground cumin
1 tsp. ground coriander (optional)
4 garlic cloves, minced
1 cup thinly sliced green onions
3/4 cup (3 oz.) shredded Monterey Jack cheese with jalapeno peppers
1/4 to 1/2 tsp. hot sauce
2 cups frozen whole-kernel corn
3/4 chopped bottled roasted red bell peppers
Combine water and broth in a medium saucepan, bring to a simmer (do not
boil). Keep broth mixture warm over low heat. Heat oil in a large saucepan
over medium-hi heat. Add rice, cumin, coriander (if desired) and garlic;
saute 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until
the liquid is nearly absorbed, stirring constantly. Add remaining broth
mixture, 1/2 cup at a time, stirring constantly until each portion of
liquid is absorbed before adding the next (about 20 minutes total). Stir
in the onions, cheese, hot sauce, corn and bell peppers; cook 3 minutes
or until thoroughly heated. Makes 4 (1 cup) servings.
Watching your weight?
At only 302 calories per serving, you’ll love the delicious combination
of flavors and ease of preparation.
3 cups boiling water
4 oz. sun-dried tomatoes, packed without oil (about 2 cups)
2 Tbls. extra-virgin olive oil
1/8 tsp. salt
1/8 tsp. freshly ground pepper
2 garlic cloves, crushed
6 cups hot cooked cavatappi, fusilli or penne pasta (about 12 oz. uncooked)
1 (10-oz.) bag fresh spinach, torn
3/4 cup (3 oz. )grated Asiago cheese
1/2 cup (2 oz.) finely grated fresh Parmesan cheese
Combine boiling water and sun-dried tomatoes in a bowl; let stand 30
minutes. Drain and chop. Combine tomatoes, oil, salt, pepper and garlic
in a large bowl. Add pasta and spinach; toss gently. Sprinkle with cheeses;
toss gently. Finish with freshly ground black pepper. Serve immediately.
Makes 8 (2-cup) servings.
The secret to a perfect angel food cake lies
in beating the egg whites and then stabilizing them with cream of tartar.
This rich-tasting, delicious cake is low-fat and low calorie.
1 cup sifted cake flour
1 1/2 cups sugar, divided
1/4 cup dutch-process cocoa
1/4 tsp. ground cinnamon
12 large egg whites
1 tsp. cream of tartar
1/4 tsp. salt
2 tsp. vanilla extract
1 1/2 tsp. fresh lemon juice
1/2 tsp. almond extract
Dark Cocoa Sauce (recipe follows)
Preheat oven to 325 degrees. Lightly spoon flour into dry measuring
cup and level with a knife. Combine flour, 3/4 cup sugar, cocoa and
cinnamon in a small bowl, stirring with a whisk. Beat egg whites in
a large bowl with a mixer at high speed until foamy. Add cream of tartar
and salt, beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons
at a time, beating until stiff peaks form. Sift flour mixture over egg
white mixture, 1/4 cup at a time, folding in each portion. Fold in vanilla,
juice and almond extract. Spoon the batter into an ungreased nonstick
10-inch tube pan spreading evenly. Break air pockets by cutting through
batter with a knife.
Bake at 325 degrees for 50 minutes or until cake springs back when lightly
touched. Invert pan, cool completely. Loosen the cake from sides of
pan using a narrow metal spatula. Invert the cake onto plate. Cut into
12 slices using a serrated knife. Serve with Dark Cocoa Sauce. Serves
12.
Dark Cocoa Sauce: 2/3 cup sugar, 2/3 cup fat-free evaporated milk, 1/2
cup dutch-process cocoa, 1 1/2 oz. Bittersweet chocolate, chopped, 1
tsp. vanilla; combine first ingredients in a medium saucepan over medium
heat, stirring until smooth. Bring to a boil; cook for 3 minutes, stirring
constantly. Remove from heat. Stir in chocolate and vanilla; let stand
1 minute. Stir until smooth; cool. Makes about 1 1/4 cups.
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