May 10th, 2012
View More Cabot Recipes Here
Ingredients:
1 box Dreamfields Elbows
4 medium cloves garlic, excess papery skin removed but not peeled
6 ounces Cabot 50% Reduced Fat Cheddar, grated (about 1 1/2 cups)
1/2 cup Cabot Plain Greek-Style Yogurt or Cabot 2% Plain Greek-Style Yogurt
1/3 cup reduced fat (2%) milk
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions:
- In large pot, bring about 4 quarts water to boil; add elbows and garlic and cook for 8 minutes.
- Drain pasta well in colander and return to pot.
- Remove garlic cloves, slip from skins and mash into paste; scrape into bowl. Add cheese, yogurt, milk, mustard, salt and pepper; whisk together well. Stir into elbows.
- If mixture has cooled, return pot to low heat and stir elbows just until warmed through (do not overheat or mixture will be less creamy). Serve immediately.
Makes 6 servings.
For more information go to www.DreamfieldsFoods.com.
Posted in all, american, elbows, family, Low-Digestible-Carbs, main-dish, vegetarian | No Comments »
May 10th, 2012
View More Cabot Recipes Here
Ingredients:
2 cups Dreamfields Rotini
1/2 cup thinly sliced red onion
1/2 pound fresh green beans, ends trimmed and cut into 2-inch lengths
4 ounces Cabot 50% Reduced Fat Pepper Jack or 50% Reduced Fat Jalapeno Cheddar, finely diced
1/3 cup coarsely chopped Italian parsley
Dressing:
1 medium clove garlic, peeled
1 teaspoon salt
1 teaspoon freshly grated lemon zest
1/4 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
Directions:
To make dressing:
- On cutting board, coarsely chop garlic, then sprinkle with all of salt. With knife blade held sideways, mash garlic and salt into coarse paste. Scrape into small bowl.
- Add remaining ingredients and whisk together until well blended; set aside.
To make salad:
- In small bowl, cover red onions with ice water and set aside.
- Bring large pot of water to boil; add green beans and cook for 3 to 5 minutes or until crisp-tender. Remove with slotted spoon to colander and rinse under cold water until cool. Transfer to large bowl.
- Add rotini to boiling water and cook until just tender, about 10 minutes. Drain, rinse until cool and add to beans. Squeeze excess water from soaked red onions and add to bowl, along with cheese and parsley. Pour dressing over salad and toss gently until well combined.
Makes 6 servings.
For more information go to www.DreamfieldsFoods.com.
Posted in all, family, Low-Digestible-Carbs, rotini, salads, side-dish, vegetarian | No Comments »
May 10th, 2012
View More Cabot Recipes Here
Ingredients:
1 box Dreamfields Linguine
4 medium cloves garlic, excess papery skin removed but not peeled
6 cups small broccoli florets
1 (12-ounce) can evaporated milk
1 tablespoon cornstarch
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
6 ounces Cabot 50% Reduced Fat Cheddar, grated (about 1 1/2 cups)
1 pint grape tomatoes, halved or quartered, depending on size
Directions:
- In large pot, bring about 4 quarts water to boil; add linguine and garlic and cook for 6 minutes.
- Add broccoli to pot and continue cooking linguine and broccoli for 3 minutes longer. Reserve about 1/2 cup of pasta water. Drain pasta well in colander and return to pot.
- Remove garlic cloves, slip from skins and mash into paste; scrape into small bowl. Add evaporated milk, cornstarch, mustard, salt and pepper; whisk until cornstarch is completely dissolved with no small lumps remaining. Pour mixture over linguine and broccoli.
- Return to medium-high heat and stir until sauce is simmering and creamy. Remove from heat and add cheese, stirring just until melted. If sauce is too thick, add some of reserved pasta water to thin. Stir in tomatoes and serve.
Makes 6 servings.
For more information go to www.DreamfieldsFoods.com.
Posted in all, family, linguine, Low-Digestible-Carbs, main-dish | No Comments »
April 9th, 2012
From the kitchen of Dreamfields Pasta
Preparation Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
1 box Dreamfields Spaghetti
1 pound boneless beef top sirloin steak, about 3/4 to 1 inch thick
2 cloves garlic, minced
2 tablespoons canola or vegetable oil, divided
3 cups broccoli florets
1 medium bell pepper, cut into 1/2-inch thick strips
1 medium onion, cut into 8 wedges
2 to 3 teaspoons minced fresh ginger
1 serrano or other hot chili pepper, minced
1 can (14 ounces) light coconut milk
1/4 cup red curry chili paste
Finely chopped roasted peanuts (optional)
Directions:
- Cook pasta according to package directions. Drain; return to pan.
- Meanwhile, cut steak in half lengthwise, then crosswise into 1/4-inch thick slices. Toss with garlic; set aside.
- Heat 1-1/2 teaspoons oil in large nonstick skillet over medium-high heat. Add half of beef; stir-fry 1 to 2 minutes or until outside of beef is no longer pink. Remove from skillet. Repeat with remaining beef and 1-1/2 teaspoons oil. Remove from skillet.
- Add remaining 1 tablespoon oil to skillet. Add broccoli, bell pepper and onion. Cook and stir 1 minute. Add 1 to 2 tablespoons water; continue cooking and stirring 1 minute. Stir in ginger and chili pepper. Add combined coconut milk and curry paste to skillet. Bring to boil; reduce heat and simmer 3 to 5 minutes until vegetables are crisp-tender. Return beef to skillet; remove from heat.
- Toss beef mixture with pasta. Garnish with peanuts, if desired.
Makes 6-8 servings.
Nutrition information (1/6 of recipe): 407 calories; 23 g protein; 13 g digestible carbohydrates*; 13 g total fat; 4 g saturated fat; 40 mg cholesterol; 483 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, asian, beef, family, Low-Digestible-Carbs, main-dish, spaghetti | No Comments »
March 15th, 2012
From the kitchen of Dreamfields Pasta
Preparation Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
1 box Dreamfields Penne Rigate
2 cups sugar snap peas
2 cups fresh or frozen green peas
1/4 cup fresh lemon juice
2 teaspoons lemon zest
1/2 teaspoon salt
3 tablespoons olive oil
4 cups baby greens (arugula, spinach or a blend)
1/4 cup chopped fresh herbs (optional, see note)
Shaved Parmesan cheese
Additional lemon zest (optional)
Directions:
- Cook pasta according to package directions, adding sugar snap and green peas during last 3 minutes of cooking; drain. Rinse with cold water; drain again. Place in large bowl.
- Meanwhile, combine lemon juice, zest and salt in small bowl. Whisk in oil. Toss with pasta and peas. Gently toss in greens and herbs, if using. Garnish with shaved Parmesan and additional zest, if desired.
Makes 6-8 servings.
Note: For herbs, use one or a combination of: chopped mint, thyme, chives, basil, parsley or other favorites.
Nutrition information (1/6 of recipe): 328 calories; 12 g protein; 16 g digestible carbohydrates*; 8 g total fat; 1 g saturated fat; 0 mg cholesterol; 218 mg sodium; 9 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 56 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Posted in all, family, High-Fiber, Low-Digestible-Carbs, main-dish, penne, quick, salads, vegetarian | No Comments »
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 »
