Archive for April, 2011

Potluck Pasta Salad

Friday, 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:

  1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.
  2. 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:

  1. 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:

  1. 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 »

Asian Pork & Pasta

Tuesday, 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:

  1. Cook pasta according to package directions. Drain; return to pan. Toss with green onions and sesame oil; set aside.
  2. In small bowl, stir together broth and cornstarch until cornstarch is dissolved. Stir in 1 teaspoon soy sauce; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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 »