ASK THE CHEF

WHAT'S YOUR QUICKIE PASTA DISH?

"Very simple:  penne with butter and Parmesan cheese."
          -- Scott Conant, owner of Scarpetta restaurants

"Angel hair sauteed with garlic, lemon, chopped ham and poppy seeds."
          -- David Burke, owner of David Burke Townhouse and Fishtail in New York City

"Spaghetti cacio e pepe:  I cook pasta, drain it, then put it back in the hot dry pan with grated Pecorino and coarsely ground pepper and toss it with a little of the pasta cooking liquid."
          -- Nigella Lawson, author of Nigellissima

 

NIGELLA LAWSON'S PAPPARDELLE WITH ESCAROLE

This is taken from the book Celebrity Chefs published by Hearst Books.

NIGELLA LAWSON'S PAPPARDELLE WITH ESCAROLE
Makes 8 main dish servings
Total time 20 minutes

Salt
1 tbsp. olive oil (preferably garlic-infused)
1 tsp. crushed red pepper flakes
2 heads escarole, roughly chopped
1 cup white wine
1 lb. pappardelle
2 oz. crumbled Parmesan cheese
1/2 cup chopped fresh flat-leaf parsley

1.  Bring a large pot of salted water to a boil over high heat.  Meanwhile in a large skillet, heat oil and pepper over medium heat.  Add escarole and saute, stirring occasionally, until it wilts, about 4 minutes.  Add wine and 1 cup water, partially cover pot, and let escarole cook for about 6 minutes.

2.  Cook pasta in boiling water for 6 minutes.  Drain pasta and add to escarole.  Toss; top with Parmesan and parsley.  Serve hot.

Each serving:  About 311 calories, 13 g protein, 46 g carbohydrate, 7 g total fat (2 g saturated), 6 g fiber, 54 mg cholesterol, 162 mg sodium.

DEBORAH MADISON'S CREAMY PEA SOUP

This is taken from the book Celebrity Chefs published by Hearst Books.

 

DEBORAH MADISON'S CREAMY PEA SOUP
Makes 4 servings
Total time 15 minutes



1 teaspoon unsalted butter
1/4 small yellow onion, sliced
3 cups low-fat chicken broth
1 1/2 cups shelled fresh peas
3/4 teaspoon salt
1/2 teaspoon sugar
Heavy cream for garnish



1.  In a medium pot, melt butter.  Add onion and cook over medium heat for about 1 minute.  Add 1/2 cup broth and cook for 5 minutes.  Add peas, salt, sugar, and remaining 2 1/2 cups broth and bring to a boil; reduce heat and simmer for 3 minutes.



2.  Puree soup in a blender or food processor until smooth.  Serve immmediately; garnish with a drizzle of cream.



Each serving:  About 68 calories, 5 g protein, 10 g carbohydrate, 2 g total fat (1 g saturated), 3 g fiber, 3 mg cholesterol, 903 mg sodium.

RICK BAYLESS' SPINACH SALAD WITH BACON & ROASTED MUSHROOMS

This is taken from the book Celebrity Chefs published by Hearst Books.

RICK BAYLESS' SPINACH SALAD WITH BACON & ROASTED MUSHROOMS
Makes 8 servings
Total time 30 minutes

8 thick slices bacon, cut crosswise into 1/4-inch-wide pieces
4 cups sliced mushrooms (about 8 ounces), preferably shiitakes, oysters, or chanterelles
1 large red onion, sliced into 1/4-inch-thick slices
3 tablespoons olive oil
Juice of one lime (about 2 tablespoons)
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon salt
8 cups Malabar spinach (about 8 ounces)

1.  Preheat oven to 425*F and position a rack in the middle of oven.  Divide bacon between two baking pans.  Scatter mushrooms and onion over bacon.  Roast until bacon is crisp, 15 to 20 minutes, stirring halfway through to break up any clumps.

2.  Meanwhile, in a small microwave-safe bowl, combine oil, lime juice, oregano, salt, and 2 tablespoons water.  Microwave on high for 30 seconds.

3.  Place spinach in a large salad bowl.  Sprinkle bacon mixture over spinach.  Drizzle warm dressing over salad and toss to combine.

Each serving:  About 208 calories, 5 g protein, 8 g carbohydrate, 18 g total fat (2 g saturated), 2 g fiber, 19 mg cholesterol, 430 mg sodium.

KATIE LEE'S ITALIAN STUFFED MUSHROOMS

This is taken from the book Celebrity Chefs published by Hearst Books.

KATIE LEE'S ITALIAN STUFFED MUSHROOMS
Makes 24 mushrooms
Total time:  40 minutes

1/2 lb. bulk Italian sweet sausage (or links with casings removed)
1/2 cup grated Parmesan
1/4 cup bread crumbs
1 tablespoon minced parsley
1 lb. white button mushrooms, stems removed

1.  Preheat oven to 350*F.

2.  In a medium bowl, combine sausage, Parmesan, bread crumbs, and parsley.

3.  Lay mushrooms cavity-side up on a large baking sheet and spoon an equal amount of mixture into each cavity.

4.  Bake mushrooms for 30 minutes.

Each mushroom:  About 46 calories, 2 g protein, 2 g carbohydrate, 3 g total fat (1 g saturated), 0 g fiber, 8 mg cholesterol, 95 mg sodium.

CAKE MIX COOKIES

Can it get any easier than this?

Cake Mix Cookies

1 box of cake mix (any flavor)
1/2 c. oil
2 eggs

Mix together. Roll into balls and bake at 350 for 10-12minutes.

You can ice these, add sprinkles, or dust with powdered sugar.

 

PILED HIGH HAYSTACK

        

Haystacks are fun, filing, and flexible, depending on what toppings you have around the kitchen. A haystack is a meal in itself, with no side dishes necessary. 

 PILED HIGH HAYSTACK

Total time	11 min
Prep	10 min
Cook	1 min
Yield	1 Servings

Ingredients

• 1 cup beans , canned (low sodium) or chili
• 12 chips Natural Yellow Corn Chips
• 1 1/2 cup tomato , diced
• 2 tablespoons onion , diced
• 1/4 medium avocado , diced
• 1 tablespoon black olives , chopped or sliced

Directions

Heat the beans. Layer the ingredients on a plate in the following order: chips, beans, and vegetables. Top with salsa or guacamole. 


Nutritional Information
Serving size:  1 haystack

Calories	396
Fat	9.7g
Sodium	740mg
Total Carbs	48.3g
Dietary Fiber	15.5g
Protein	18g

Tips


Optional toppings include guacamole, 1 oz. shredded cheese, salsa, or sautéed vegetables.


A lot of the sodium in this is from the chips and canned beans. It's easier to make with purchased items, but if you can make them from scratch, you'll save a lot on the sodium and fat.


A tip for using canned products that have sodium...rinsing and draining canned beans cuts about 40% of the sodium.


This recipe works great with rice or quinoa instead of chips if you're not a chip eater. I love corn chips, but I like to make my own from toasting corn tortillas in the oven.