December 21st, 2011
From the kitchen of Dreamfields Pasta
Preparation Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
1 box Dreamfields Rotini
2 tablespoons plus 2 teaspoons olive oil
8 cups vegetables (see note)
8 large cloves garlic
1 teaspoon salt
Coarsely ground black pepper
1 pound fully-cooked chicken sausage, each cut in half crosswise on the diagonal
Parsley-Rosemary Pesto (see recipe below)
Directions:
- Line large rimmed baking pan (17x12x1-inch) with aluminum foil. Brush lightly with olive oil (about 2 teaspoons).
- Place 8 cups vegetables (any combination) plus garlic cloves in large bowl; toss with 2 tablespoons oil, salt and pepper. Place vegetables (except broccoli and cauliflower, if using) and garlic cloves in single layer in baking pan. Roast in 425°F oven 15 minutes.
- Stir vegetables. Add sausage, broccoli and cauliflower, if using. Continue roasting 15 to 20 minutes or until vegetables are lightly browned and tender.
- Meanwhile, cook pasta according to package directions. Drain and return to pan; toss with pesto. Add vegetables and sausage. Transfer to platter.
Makes 8 servings.
Note: Choose 8 cups of any combination of vegetables: fennel bulbs, cut into quarters; parsnips, cut into 2-inch lengths; carrots, cut into 2-inch lengths; medium onions, quartered; broccoli florets; cauliflower florets; sweet potatoes, cut into 2-inch pieces.
Parsley-Rosemary Pesto
Preparation Time: 15 minutes
Ingredients:
1 cup packed Italian parsley
1/3 cup packed fresh rosemary, stems removed
3 cloves garlic
1/2 cup walnuts
1 ounce chunk Parmesan cheese (about 1/4 cup shredded)
1/3 cup olive oil
Salt
Directions:
- Place all ingredients except oil and salt in bowl of food processor. Pulse until well combined. With processor running, add oil in slow, steady stream until well combined. Add salt as desired.
Makes about 2/3 cup.
Note: If desired, substitute 2/3 cup favorite prepared pesto.
Nutrition information (1/8 of recipe): 520 calories; 26 g protein; 21 g digestible carbohydrates*; 27 g total fat; 5 g saturated fat; 56 mg cholesterol; 798 mg sodium; 8g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 50 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Posted in all, family, High-Fiber, Low-Digestible-Carbs, main-dish, poultry, rotini | No Comments »
December 5th, 2011
From the kitchen of Dreamfields Pasta
Preparation Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
1 box Dreamfields Rotini
2 tablespoons olive oil
1 cup finely chopped carrots (about 3)
1 cup chopped leeks or onions
4 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 cup reduced-sodium, fat free chicken broth
1 bottle (8 ounces) clam juice (1 cup)
1 cup dry white wine
1 tablespoon orange zest
1/2 teaspoon red pepper flakes
3/4 pound cod, cut into approximately 1 1/2-inch pieces
3/4 pound raw shrimp, peeled, deveined, tails removed (21-25/pound)
Orange wedges
Aïoli (optional; see recipe below)
Directions:
- Cook pasta according to package directions. Drain; return to pan.
- Meanwhile, heat oil in Dutch oven over medium-high heat. Add carrots and leeks. Cook 2 to 3 minutes, stirring occasionally, until leeks are lightly browned. Stir in garlic; cook 1 minute.
- Stir in tomatoes, broth, clam juice, wine, orange zest and red pepper flakes. Bring to boil; reduce heat and simmer 10 minutes to blend flavors.
- Add cod and shrimp; cook 3 minutes or just until cooked through.
- Divide pasta evenly among individual serving bowls; ladle stew over pasta. Serve with orange wedge and Aïoli, if desired.
Makes 6-8 servings.
Nutrition information (1/6 of recipe): 473 calories; 36 g protein; 24 g digestible carbohydrates*; 8 g total fat; 1 g saturated fat; 111 mg cholesterol;686 mg sodium; 9g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 63 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Aïoli
Preparation Time: 10 minutes
Ingredients:
1/2 cup light mayonnaise
3 cloves garlic, minced
2 teaspoons orange juice
1/2 teaspoon red pepper flakes
Directions:
- Stir all ingredients together in small bowl. (May be made a day in advance. Refrigerate covered; bring to room temperature for serving.)
Makes 6 servings.
Nutrition information (1/6 of recipe): 65 calories; 0 g protein; 2 g total carbohydrates; 6 g total fat; 1 g saturated fat; 9 mg cholesterol; 54 mg sodium; 0g total dietary fiber.
Posted in all, american, family, fish, High-Fiber, Low-Digestible-Carbs, main-dish, quick, rotini | No Comments »
November 21st, 2011
From the kitchen of Dreamfields Pasta
Preparation Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
1/2 box Dreamfields Elbows
1 tablespoon canola or vegetable oil
1 cup chopped onion or leek
1 cup chopped carrots
1 cup sliced celery
1 cup chopped bell pepper
2 cups broccoli slaw
2 teaspoons poultry seasoning
6 cups reduced-sodium, fat free chicken broth
3 cups chopped or shredded cooked turkey
Salt
Black pepper
Directions:
- Cook pasta according to package directions. Drain and return to pan, reserving one cup pasta water.
- Meanwhile, heat oil in Dutch oven over medium-high heat until hot. Add onion, carrots, celery and bell pepper; cook 2 minutes, stirring occasionally. Add broccoli slaw; continue cooking 1 minute or until vegetables are crisp-tender, stirring frequently. Stir in poultry seasoning. Cook and stir to blend into vegetables.
- Add chicken broth; bring to boil. Reduce heat; simmer 5 minutes. Stir in turkey; heat through. Add pasta water if more liquid is desired.
- Divide pasta among 8 bowls. Ladle soup over pasta. Season with salt and pepper, as desired.
Makes 8 servings.
Nutrition information (1/8 of recipe): 301 calories; 25 g protein; 11 g digestible carbohydrates*; 5 g total fat; 1 g saturated fat; 40 mg cholesterol; 498 mg sodium; 6g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 41 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Posted in all, american, elbows, family, High-Fiber, poultry, side-dish | No Comments »
August 10th, 2011
From the kitchen of Dreamfields Pasta
Preparation Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
1/2 box Dreamfields Angel Hair
1-1/2 pounds summer squash (such as zucchini, yellow, pattypan)
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 tablespoon chopped fresh parsley
1/2 teaspoon grated nutmeg
Salt and pepper
1/2 cup white wine or chicken broth
1 tablespoon chopped fresh mint
1/2 cup shredded Parmesan cheese, divided
Directions:
- Coarsely shred squash using largest hole in box grater. Place in colander or strainer to drain off liquid, about 10 minutes.
- Meanwhile, cook pasta according to package directions. Drain and return to pan; cover and keep warm.
- Heat oil in large nonstick skillet over medium heat until hot. Add garlic, red pepper flakes and parsley. Cook 2 minutes or until garlic is golden brown. Stir in squash, nutmeg, salt and pepper. Cook about 5 minutes until squash wilts and begins to brown. Add wine. Cook about 5 minutes until squash is tender and wine has evaporated, stirring frequently. Stir in mint; simmer 2 to 3 minutes. Remove from heat.
- Toss squash mixture with pasta and half of Parmesan cheese; sprinkle with remaining cheese.
Makes 4 servings.
Nutrition information (1/4 of recipe): 319 calories; 12 g protein; 12 g digestible carbohydrates*; 11 g total fat; 3 g saturated fat; 7 mg cholesterol; 197 mg sodium; 6 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 42 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Posted in all, angelhair, family, italian, Low-Digestible-Carbs, main-dish, quick, vegetarian | No Comments »
July 18th, 2011
From the kitchen of Dreamfields Pasta
Preparation Time: 20 minutes
Cook Time: 15 minutes
Marinating Time: 30 minutes
Ingredients:
1 box Dreamfields Penne Rigate
1/2 cup lime juice
1/2 cup dry white wine
1-1/2 cups fresh pineapple chunks (1/2-inch pieces), divided
1 cup chopped fresh mango (1/2-inch pieces), divided
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
2 mahi-mahi or grouper fillets (8 to 10 ounces each)
4 tablespoons olive oil
2 small Thai red hot peppers or jalapeño peppers, finely chopped
4 cloves garlic, minced
1 can (15 ounces) black beans, rinsed, drained
Chopped cilantro, optional
Directions:
- For salsa, place lime juice, wine, 1 cup pineapple, 1/2 cup mango, green onions and cilantro in bowl of food processor or blender container. Pulse to coarsely chop and blend.
- Wash mahi-mahi fillets; pat dry. Place 1/2 cup salsa in glass dish (or food-safe plastic bag); reserve remaining salsa. Add fish; turn to coat with salsa. Refrigerate, covered, 30 minutes.
- Meanwhile, cook pasta according to package directions. Drain and return to pan.
- Heat oil in large nonstick skillet over medium-high heat until hot. Add peppers and garlic; cook until sizzling, about 1 minute. Remove fish from salsa; pat dry. Place fish in skillet. Cook about 2 minutes until browned; turn and cook 2 minutes to sear on both sides. (Reduce heat if browning too quickly.) Pour reserved salsa around fish. Continue cooking 4 minutes or until cooked through (fish flakes easily when tested with fork). Remove fish from skillet; set aside. Add beans to skillet; cook until sauce is desired consistency, stirring occasionally. Remove from heat.
- Add pasta to skillet; toss to combine. Add remaining pineapple and mango; toss to combine. Place fish on pasta; sprinkle with cilantro, if desired.
Makes 6 servings.
Nutrition information (1/6 of recipe): 483 calories; 27 g protein; 31 g digestible carbohydrates*; 11 g total fat; 2 g saturated fat; 55 mg cholesterol; 159 mg sodium; 11 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 70 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Posted in all, family, fish, High-Fiber, Low-Digestible-Carbs, main-dish, penne | No Comments »
June 13th, 2011
From the kitchen of Dreamfields Pasta
Preparation Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
1/2 box Dreamfields Spaghetti
2 teaspoons olive or vegetable oil
2 teaspoons minced garlic
1 medium zucchini, cut lengthwise in half, then into 1/2-inch thick slices
3 medium tomatoes, coarsely chopped
1/2 cup reduced-sodium, fat free chicken broth or vegetable broth
2 cups cooked chicken pieces or strips**
1/4 cup sliced fresh basil
2 tablespoons shredded Parmesan cheeses
Directions:
- Cook pasta according to package directions.
- Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add garlic. Cook and stir 1 to 2 minutes, until garlic is softened. Add zucchini; cook and stir 1 minute. Add tomatoes and broth; cook 3 to 5 minutes until zucchini is crisp-tender, stirring frequently. Remove from heat.
- Drain pasta. Add to skillet and toss. Add chicken; toss. Sprinkle with basil and Parmesan cheese.
Makes 4 servings.
Nutrition information (1/4 of recipe): 351 calories; 29 g protein; 10 g digestible carbohydrates*; 9 g total fat; 2 g saturated fat; 64 mg cholesterol; 191 mg sodium; 6 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 40 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
**Use rotisserie chicken, packaged, precooked chicken strips or left over grilled or broiled chicken.
Posted in all, family, High-Fiber, Low-Digestible-Carbs, main-dish, poultry, quick, spaghetti | No Comments »
April 22nd, 2011
From the kitchen of Dreamfields Pasta
Preparation Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
1 box Dreamfields Rotini or Penne Rigate
4 cups mix-ins (see below)
Dressing: Herbed Vinaigrette (recipe follows) OR
Homestyle Peppery Buttermilk (recipe follows)
Directions:
- Cook pasta according to package directions; drain. Rinse with cold water; drain again.
- Add desired mix-ins and half of dressing. Toss to coat. Serve immediately or cover and refrigerate up to 8 hours; toss again before serving. Add additional dressing, as desired.
Makes 8 servings.
Suggested Mix-Ins:
- Crisp-tender cooked vegetables: green beans, broccoli, asparagus, corn, sugar snap peas, green peas, edamame, zucchini, yellow squash
- Raw vegetables: shredded or sliced carrots, tomatoes, cucumber, bell pepper, celery, avocado, spinach, radish, onions
- Other: olives, cheese – shredded or crumbled, herbs
- Meats: Salami strips, cooked chicken, tuna, shrimp, crabmeat, ham, beef steak slices, prosciutto
Herbed Vinaigrette
Preparation Time: 10 minutes
Ingredients:
1/2 cup white wine vinegar or rice vinegar
1/3 cup olive oil
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 cup finely chopped fresh herbs such as thyme, basil, rosemary, parsley
Directions:
- In small bowl, whisk together vinegar and oil. Whisk in mustard and garlic. Add herbs.
Makes 3/4 cup.
Homestyle Peppery Buttermilk Dressing
Preparation Time: 10 minutes
Ingredients:
1/2 cup lowfat buttermilk
1/2 cup light mayonnaise or salad dressing
1/4 cup chopped fresh parsley
1 teaspoon no-salt garlic and herb seasoning blend
1/4 teaspoon salt
Coarse-ground black pepper
Directions:
- In small bowl, stir together buttermilk and mayonnaise. Add remaining ingredients; stir to mix well. Add additional buttermilk if needed for consistency. Let stand about 10 minutes to thicken.
Makes 1 cup.
Nutrition information (1/8 of recipe prepared with 1 cup cooked ham, 1/2 cup sliced squash, 1/2 cup green peas, 1/2 cup black olives, 1/2 cup sliced bell pepper, 1 cup sliced cucumber and half of Herbed Vinaigrette)239 calories; 10 g protein; 8 g digestible carbohydrates*; 6 g total fat; 0.70 g saturated fat; 8 mg cholesterol; 280 mg sodium; 5 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 38 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Posted in all, american, family, High-Fiber, Low-Digestible-Carbs, penne, rotini, salads, side-dish | No Comments »
April 12th, 2011
From the kitchen of Dreamfields Pasta
Preparation Time: 20 minutes
Cook Time: 12 minutes
Ingredients:
1/2 box Dreamfields Angel Hair
1/2 cup thinly sliced green onions, green part only
1 tablespoon sesame oil
1/2 cup reduced-sodium, fat free chicken broth, vegetable broth or white wine
2 teaspoons cornstarch
2 teaspoons reduced-sodium soy sauce, divided
1 pork tenderloin (about 1 pound), trimmed
2 tablespoons hoisin sauce
2 teaspoons shredded fresh ginger
2 teaspoons minced garlic
2 teaspoons olive or peanut oil
1 cup snow peas, strings removed
1 cup bell pepper strips (about 1/4 inch thick)
1 cup coarsely shredded carrots
Directions:
- Cook pasta according to package directions. Drain; return to pan. Toss with green onions and sesame oil; set aside.
- In small bowl, stir together broth and cornstarch until cornstarch is dissolved. Stir in 1 teaspoon soy sauce; set aside.
- Cut pork into 1/4-inch thick slices. In small bowl, stir together hoisin sauce, shredded ginger, garlic and remaining 1 teaspoon soy sauce. Add pork; stir to coat completely. Set aside.
- Heat olive oil in large nonstick skillet over medium-high heat until hot. Add snow peas; cook and stir 1 minute. Add bell pepper and carrots; cook and stir 2 to 3 minutes until vegetables are crisp-tender. Remove from skillet.
- Add half of pork to same skillet; cook and stir 2 minutes, just until cooked through. Remove from skillet. Repeat with remaining pork. (If pork is sticking to pan, add additional oil, 1 teaspoon at a time.) Return cooked pork to skillet. Stir cornstarch mixture to combine. Add to pork. Cook and stir until thickened and clear. Return vegetables to skillet and heat through.
- Serve pork and vegetables over pasta.
Makes 4-6 servings.
Nutrition information (1/4 of recipe): 390 calories; 30 g protein; 17 g digestible carbohydrates*; 10 g total fat; 2 g saturated fat; 61 mg cholesterol; 363 mg sodium; 7 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 47 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Posted in all, angelhair, asian, family, Low-Calorie, Low-Digestible-Carbs, pork | No Comments »
March 10th, 2011
From the kitchen of Dreamfields Pasta
Preparation Time: 20 minutes
Cook Time: 16 minutes
Ingredients:
1 box Dreamfields Angel Hair
2 tablespoons olive oil
1/2 cup chopped green onion
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
1/2 cup julienne or thickly shredded carrots
1/2 to 1 teaspoon crushed red pepper flakes
Salt and pepper
1 cup (8 ounces) marinara sauce
2 tablespoons sliced fresh basil
1 pound tilapia fillets (2 to 4 fillets)
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup shredded Parmesan cheese
1/4 cup toasted sliced almonds
Directions:
- Heat oil in large nonstick skillet over medium-high heat until hot. Add onion, parsley, garlic and carrots; stir well. Add red pepper flakes, salt and pepper. Continue cooking about 5 minutes, until onion is browned, stirring frequently. Add marinara sauce and fresh basil. Cook 4 minutes, stirring occasionally.
- Meanwhile, cook pasta according to package directions.
- Place tilapia fillets in skillet. Pour lemon juice and wine over fish. Cook 2 minutes; turn carefully with spatula. Continue cooking 2 minutes or until cooked through (fish flakes easily when tested with fork). Remove from heat. Remove fish from skillet. Cut into 1-inch wide pieces.
- Drain pasta; toss pasta with sauce in skillet. Gently stir in fish. Top with Parmesan cheese and toasted almonds.
Makes 6 servings.
Note: To toast almonds, spread on rimmed baking pan. Place in 350°F oven 8 minutes or until lightly browned, stirring occasionally. Remove from oven; cool completely.
Nutrition information (1/6 of recipe): 440 calories; 28 g protein; 16 g digestible carbohydrates*; 12 g total fat; 3 g saturated fat; 39 mg cholesterol; 325 mg sodium; 8 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 55 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Posted in all, angelhair, family, fish, italian, Low-Digestible-Carbs, main-dish | No Comments »
January 10th, 2011
From the kitchen of Dreamfields Pasta
Preparation Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
1 box Dreamfields Rotini
2 teaspoons ground cumin
1 teaspoon chipotle chili powder
4 teaspoons olive oil, divided
1 pork tenderloin (about 1 pound), trimmed (cut into 1-inch pieces)
1 medium onion, coarsely chopped
1-1/2 cups reduced-sodium, fat free chicken broth
1-1/4 cups prepared salsa verde
1 can (about 15 ounces) black beans, rinsed, drained, optional
6 lime wedges
Chopped avocado, optional
Light sour cream, optional
Chopped cilantro, optional
Directions:
- Cook pasta according to package directions. Drain and return to pan; cover and keep warm.
- In medium bowl, stir together cumin, chili powder and 2 teaspoons oil. Add pork; stir to coat completely. Set aside.
- Heat remaining 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add pork. Cook about 5 to 7 minutes until browned and cooked through, turning occasionally. (Reduce heat if pork is browning too quickly.) Remove from skillet; set aside.
- Add onion and 2 tablespoons broth to skillet; cook and stir over medium-high heat (stirring up any browned bits from pan) about 3 minutes, until onions are crisp-tender. Stir in salsa, remaining broth, and beans, if using. Bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally.
- Return pork to skillet. Heat through. Portion pasta into individual serving dishes. Top with stew. Serve with lime wedges. Garnish with avocado, sour cream and cilantro if desired.
Makes 6 servings.
Nutrition information (1/6 of recipe): 361 calories; 24 g protein; 13 g digestible carbohydrates*; 7 g total fat; 1 g saturated fat; 41 mg cholesterol; 575 mg sodium; 7 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 53 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Posted in all, family, Low-Digestible-Carbs, main-dish, pork, rotini | 1 Comment »
