Archive for June, 2009

Mediterranean Salad With Creamy Herb Dressing

Tuesday, June 2nd, 2009

From the kitchen of Dreamfields Pasta and
Chef Jim Coleman

Prep Time: 20 minutes
Cook Time: 8 minutes
Chill Time: 4 hours



Ingredients:

1 box uncooked Dreamfields Elbows
1 can (14 ounces) artichoke hearts (packed in water; quarter if whole)
1/2 cup crumbled feta cheese
3 ripe tomatoes, seeded and chopped
1/2 cup jarred roasted red peppers, diced
1/4 cup chopped pitted Kalamata or black olives
1/2 cup low-fat mayonnaise (more if desired)
1/4 cup chopped fresh basil or 1 tablespoon dried basil
1/4 cup chopped fresh oregano or 1 tablespoon dried oregano
2 tablespoons rice vinegar
Kosher salt and freshly ground black pepper

Directions:

  1. Cook pasta according to package directions. Drain; rinse with cold water and drain again.
  2. In large bowl combine pasta, artichoke hearts, feta cheese, tomatoes, red peppers and olives.
  3. In medium bowl combine mayonnaise, herbs and vinegar. Stir to combine. Add to pasta mixture; toss until well coated (add extra vinegar if necessary for consistency). Season with salt and pepper as desired.
  4. Refrigerate, covered, 4 hours or overnight to chill completely.

Makes 6 main dish servings.

Nutrition information (1/6 of recipe): 365 calories; 12 g protein; 18 g digestible carbohydrates*; 11 g total fat; 3 g saturated fat; 20 mg cholesterol; 863 mg sodium; 8 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 58 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Posted in all, elbows, family, Low-Calorie, Low-Digestible-Carbs, Low-Saturated-Fat, mediterranean, salads, vegetarian | 5 Comments »

Angel Hair With Spicy Shrimp

Monday, June 1st, 2009

From the kitchens of Dreamfields Pasta and Chef Jim Coleman

Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients:
1/2 of a box uncooked Dreamfields Angel Hair
2 tablespoons olive oil, divided
1 pound large raw shrimp, peeled and deveined
4 cloves garlic, chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
1 can (28 ounces) Italian-style diced tomatoes, undrained
1/2 cup dry white wine
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
3 tablespoons freshly grated Parmesan cheese
Chopped basil (optional)
Kosher salt and freshly ground black pepper

Directions:

  1. Cook pasta according to package directions; drain and return to pan.
  2. Meanwhile, heat olive oil in large skillet over medium-high heat. Add shrimp; cook 3 to 5 minutes, until cooked through. Add garlic and crushed red pepper flakes; cook until garlic is tender, about 1 minute, stirring constantly. (Do not let garlic burn.) Remove shrimp from skillet; set aside.
  3. Stir tomatoes, wine, parsley and basil into skillet. Continue cooking until liquid is reduced by half, about 5 to 8 minutes, stirring occasionally. Add shrimp and pasta to skillet. Continue cooking just to heat through, stirring occasionally. Sprinkle with Parmesan cheese and additional chopped basil, if desired. Season with salt and pepper as desired.

Makes 4 to 6 servings.

Nutrition information (1/4 of recipe): 461 calories; 33 g protein;
18 g digestible carbohydrates*; 13 g total fat; 2 g saturated fat; 225 mg cholesterol;
776 mg sodium; 6 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 48 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Posted in all, angelhair, fish, Low-Digestible-Carbs, main-dish, quick | 2 Comments »