Broccoli with Caramelized Shallots
REALLY GOOD
Tuesday, January 29, 2008
Thursday, January 24, 2008
Pasta with Spinach, Nutmeg, and Shrimp
Pasta with Spinach, Nutmeg, and Shrimp
Musky nutmeg naturally highlights spinach and pasta in this simple supper dish. For maximum flavor, always use freshly grated nutmeg.
12 ounces uncooked penne pasta
1 (10-ounce) package fresh spinach
2 tablespoons butter, divided
1 1/2 pounds large shrimp, peeled and deveined
1/2 teaspoon salt, divided
2 1/2 cups chopped Vidalia or other sweet onion
1 cup vegetable broth
1/4 cup dry vermouth
1 teaspoon finely grated fresh lemon rind
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
Prepare pasta according to package directions, omitting salt and fat. Drain well; return to pan. Stir in spinach; toss well until spinach wilts.
Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add shrimp. Sprinkle with 1/4 teaspoon salt; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; set aside. Melt 1 tablespoon butter in pan over medium heat. Add onion; cook 10 minutes or until tender, stirring often.
Stir in broth, vermouth, and rind. Increase heat to medium-high; cook 8 minutes or until mixture begins to thicken. Reduce heat to medium. Add cheese; stir until well blended. Stir in 1/4 teaspoon salt, nutmeg, and pepper; remove from heat. Add shrimp and onion mixture to pasta mixture; toss to combine.
Yield: 6 servings (serving size: about 2 cups)
CALORIES 496 (21% from fat); FAT 11.8g (sat 5.6g,mono 2.7g,poly 1.2g); PROTEIN 35.3g; CHOLESTEROL 197mg; CALCIUM 150mg; SODIUM 685mg; FIBER 4.8g; IRON 14.6mg; CARBOHYDRATE 59.2g
Musky nutmeg naturally highlights spinach and pasta in this simple supper dish. For maximum flavor, always use freshly grated nutmeg.
12 ounces uncooked penne pasta
1 (10-ounce) package fresh spinach
2 tablespoons butter, divided
1 1/2 pounds large shrimp, peeled and deveined
1/2 teaspoon salt, divided
2 1/2 cups chopped Vidalia or other sweet onion
1 cup vegetable broth
1/4 cup dry vermouth
1 teaspoon finely grated fresh lemon rind
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
Prepare pasta according to package directions, omitting salt and fat. Drain well; return to pan. Stir in spinach; toss well until spinach wilts.
Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add shrimp. Sprinkle with 1/4 teaspoon salt; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; set aside. Melt 1 tablespoon butter in pan over medium heat. Add onion; cook 10 minutes or until tender, stirring often.
Stir in broth, vermouth, and rind. Increase heat to medium-high; cook 8 minutes or until mixture begins to thicken. Reduce heat to medium. Add cheese; stir until well blended. Stir in 1/4 teaspoon salt, nutmeg, and pepper; remove from heat. Add shrimp and onion mixture to pasta mixture; toss to combine.
Yield: 6 servings (serving size: about 2 cups)
CALORIES 496 (21% from fat); FAT 11.8g (sat 5.6g,mono 2.7g,poly 1.2g); PROTEIN 35.3g; CHOLESTEROL 197mg; CALCIUM 150mg; SODIUM 685mg; FIBER 4.8g; IRON 14.6mg; CARBOHYDRATE 59.2g
New England Clam Chowder
New England Clam Chowder
4 (6 1/2-ounce) cans chopped clams, undrained
2 (8-ounce) bottles clam juice
4 bacon slices
1 cup chopped onion
1 cup chopped celery
1 garlic clove, minced
3 cups cubed red potato
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon black pepper
3 parsley sprigs
1 bay leaf
2 cups 2% reduced-fat milk
1/4 cup all-purpose flour
1/2 cup half-and-half
Thyme sprigs (optional)
Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.
Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.
Yield: 8 servings (serving size: 1 1/4 cups chowder and 1 1/2 teaspoons bacon)
CALORIES 194 (25% from fat); FAT 5.4g (sat 2.7g,mono 1.9g,poly 0.4g); PROTEIN 12.3g; CHOLESTEROL 32mg; CALCIUM 111mg; SODIUM 639mg; FIBER 1.4g; IRON 2.2mg; CARBOHYDRATE 23.7g
Cooking Light, NOVEMBER 2007
4 (6 1/2-ounce) cans chopped clams, undrained
2 (8-ounce) bottles clam juice
4 bacon slices
1 cup chopped onion
1 cup chopped celery
1 garlic clove, minced
3 cups cubed red potato
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon black pepper
3 parsley sprigs
1 bay leaf
2 cups 2% reduced-fat milk
1/4 cup all-purpose flour
1/2 cup half-and-half
Thyme sprigs (optional)
Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.
Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.
Yield: 8 servings (serving size: 1 1/4 cups chowder and 1 1/2 teaspoons bacon)
CALORIES 194 (25% from fat); FAT 5.4g (sat 2.7g,mono 1.9g,poly 0.4g); PROTEIN 12.3g; CHOLESTEROL 32mg; CALCIUM 111mg; SODIUM 639mg; FIBER 1.4g; IRON 2.2mg; CARBOHYDRATE 23.7g
Cooking Light, NOVEMBER 2007
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