Pasta and Rice dishes

September 9, 2000

batch 2!

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<Summ>

<Nam>

Golden Beet Risotto

</Nam>

<Nam>

Greens & apos; Linguine With Zucchini, Cherry Tomatoes & amp; Gremolata

</Nam>

<Nam>

Lemon And Pine Nut Tagliatelle (Tagliatelle Con Limone E Pinoli)

</Nam>

<Nam>

Middle Eastern Couscous With Dried Fruit

</Nam>

<Nam>

Pasta Gratin

</Nam>

<Nam>

Spaghetti With Red & amp; Gold Tomatoes & amp; Feta

</Nam>

<Nam>

Vegetarian Fried Rice

</Nam></Summ>

<RcpE name= " Golden Beet Risotto " author= " Janet Fletcher, Chronicle Staff

Writer " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Golden Beet Risotto

Recipe By :Janet Fletcher, Chronicle Staff Writer

Serving Size : 0 Preparation Time :0:00

Categories : New Import Rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 small golden beets -- or 6 medium-size

5 1/2 cups broth (approx.) -- (if canned, dilute 5

3 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

1/2 yellow onion -- minced

1 1/2 cups arborio or other short- grain italian rice

salt and freshly ground pepper -- to taste

1 tablespoon minced parsley

freshly grated parmesan cheese (optional)

Preheat oven to 375 degrees.

If the beet greens are attached, remove all but 1 inch of them. (Save the greens

for another use.) Put the beets in a baking dish with 1/4 inch of water. Cover

and bake for 45 minutes or more, depending on size, or until a knife pierces

them easily.

When the beets are cool enough to handle, peel and grate on the coarse side of a

box grater. You should have about 1 1/2 cups.

Bring the broth to a simmer in a small saucepan and adjust heat to maintain a

gentle simmer.

Melt 1 tablespoon of the butter with the olive oil in a medium saucepan over

medium heat. Add the onion and saute until softened. Add the rice and cook,

stirring, until the rice is hot. Begin adding the hot broth 1/2 cup at a time,

stirring often and adding more broth only when the previous addition has been

absorbed. After 10 minutes, stir in the grated beets. It should take 18 to 20

minutes for the rice to absorb all or most of the liquid and become al dente,

still firm but with no hard core.

Risotto should be creamy, neither soupy nor stiff. If you need more liquid to

achieve the proper consistency, use boiling water.

Season the risotto with salt and pepper. Cover, remove from heat and let stand

for 2 minutes. Uncover, add the parsley and the remaining 2 tablespoons butter

and stir vigorously until the butter melts. Add a little Parmesan, if desired.

Serve immediately in warm bowls.

S: 6

PER SERVING: 280 calories, 7 g protein, 43 g carbohydrate, 9 g fat (4 g

saturated), 16 mg cholesterol, 28 mg sodium, 1 g fiber.

S(http):

" //www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2000/08/

9/FD34698.DTL & type=food "

Copyright:

- - - - - - - - - - - - - - - - - - -

Per serving: 446 Calories (kcal); 48g Total Fat; (94% calories from fat); 1g

Protein; 5g Carbohydrate; 93mg Cholesterol; 8mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 9 1/2 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

New Import

</CatT>

<CatT>

Rice

</CatT>

</CatS>

<IPrp>

or 6 medium-size

</IPrp>

</IngR>

<IPrp>

(if canned, dilute 50-50 with water)

</IPrp>

</IngR>

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " arborio or other short- grain italian rice " unit= " cups " qty= " 1

1/2 " ></IngR>

<IPrp>

to taste

</IPrp>

</IngR>

<DirS>

<DirT>

Preheat oven to 375 degrees.

</DirT>

<DirT>

If the beet greens are attached, remove all but 1 inch of them. (Save the greens

for another use.) Put the beets in a baking dish with 1/4 inch of water. Cover

and bake for 45 minutes or more, depending on size, or until a knife pierces

them easily.

</DirT>

<DirT>

When the beets are cool enough to handle, peel and grate on the coarse side of a

box grater. You should have about 1 1/2 cups.

</DirT>

<DirT>

Bring the broth to a simmer in a small saucepan and adjust heat to maintain a

gentle simmer.

</DirT>

<DirT>

Melt 1 tablespoon of the butter with the olive oil in a medium saucepan over

medium heat. Add the onion and saute until softened. Add the rice and cook,

stirring, until the rice is hot. Begin adding the hot broth 1/2 cup at a time,

stirring often and adding more broth only when the previous addition has been

absorbed. After 10 minutes, stir in the grated beets. It should take 18 to 20

minutes for the rice to absorb all or most of the liquid and become al dente,

still firm but with no hard core.

</DirT>

<DirT>

Risotto should be creamy, neither soupy nor stiff. If you need more liquid to

achieve the proper consistency, use boiling water.

</DirT>

<DirT>

Season the risotto with salt and pepper. Cover, remove from heat and let stand

for 2 minutes. Uncover, add the parsley and the remaining 2 tablespoons butter

and stir vigorously until the butter melts. Add a little Parmesan, if desired.

</DirT>

<DirT>

Serve immediately in warm bowls.

</DirT>

<DirT>

S: 6

</DirT>

<DirT>

PER SERVING: 280 calories, 7 g protein, 43 g carbohydrate, 9 g fat (4 g

saturated), 16 mg cholesterol, 28 mg sodium, 1 g fiber.

</DirT>

</DirS>

<AltS label= " http "

source= " //www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2000/08/09/\

FD34698.DTL & amp;type=food " />

<CpyR>

</CpyR>

</RcpE>

<RcpE name= " Greens & apos; Linguine With Zucchini, Cherry Tomatoes & amp;

Gremolata " author= " " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Greens' Linguine With Zucchini, Cherry Tomatoes & Gremolata

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : New Import Pasta, Couscous, Etc.

Zucchini

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound each -- golden and green zuc

1 1/2 cups cherry tomatoes of different colors -- such as sweet

100, s

3 garlic cloves -- finely chopped

2 teaspoons finely chopped lemon zest

2 tablespoons chopped italian parsley

3 tablespoons extra virgin olive oil

salt and pepper -- to taste

1/2 pound fresh linguine

1 tablespoon fresh lemon juice

2 tablespoons toasted pine nuts

grated parmesan cheese -- as desired

Bring a large pot of water to a boil over high heat.

Cut the zucchini in half lengthwise, then slice diagonally into 1/4-inch-thick

pieces. (If you're using Sunburst or pattypan squash, halve through the stem end

and slice into 1/2-inch-thick wedges.) Halve the cherry tomatoes if large.

Set aside 1 teaspoon of the garlic. Make the gremolata by combining the

remaining garlic with the lemon zest and parsley. Set aside.

Heat 2 tablespoons of the olive oil in a large skillet. Add the squash, reserved

1 teaspoon garlic, and salt and pepper. Saute over medium-high heat for 2 to 3

minutes, just long enough to heat the squash through.

Add 1 teaspoon salt to the pot of boiling water. Add the linguine and cook until

just tender. Before draining the pasta, add a few tablespoons of the cooking

water to the saute pan, along with the cherry tomatoes and remaining 1

tablespoon olive oil.

Drain the pasta and add it to the pan. Add the gremolata, lemon juice and pine

nuts. Season with salt and pepper. Reduce the heat to low and toss well. Serve

immediately, garnishing each portion with Parmesan.

PER SERVING: 465 calories, 13 g protein, 65 g carbohydrate, 18 g fat (2 g

saturated), 0 cholesterol, 12 mg sodium, 2 g fiber.

Description:

" A final sprinkle of gremolata (minced garlic, lemon zest and Italian

parsley) heightens the flavor of squash and tomatoes in this summer

pasta. "

Source:

" Janet Fletcher, Chronicle Staff Writer "

S(http):

" //www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2000/08/

9/FD34698.DTL & type=food "

Copyright:

- - - - - - - - - - - - - - - - - - -

Per serving: 188 Calories (kcal); 20g Total Fat; (94% calories from fat); trace

Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0

Other Carbohydrates

NOTES : A final sprinkle of gremolata (minced garlic, lemon zest and Italian

parsley) heightens the flavor of squash and tomatoes in this summer pasta.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

New Import

</CatT>

<CatT>

Pasta, Couscous, Etc.

</CatT>

<CatT>

Zucchini

</CatT>

</CatS>

<IPrp>

golden and green zucchini, or scalloped summer squash

</IPrp>

</IngR>

<IPrp>

such as sweet 100, sungold, red or yellow pear

</IPrp>

</IngR>

<IPrp>

finely chopped

</IPrp>

</IngR>

<IPrp>

to taste

</IPrp>

</IngR>

<IPrp>

as desired

</IPrp>

</IngR>

<DirS>

<DirT>

Bring a large pot of water to a boil over high heat.

</DirT>

<DirT>

Cut the zucchini in half lengthwise, then slice diagonally into 1/4-inch-thick

pieces. (If you & apos;re using Sunburst or pattypan squash, halve through the

stem end and slice into 1/2-inch-thick wedges.) Halve the cherry tomatoes if

large.

</DirT>

<DirT>

Set aside 1 teaspoon of the garlic. Make the gremolata by combining the

remaining garlic with the lemon zest and parsley. Set aside.

</DirT>

<DirT>

Heat 2 tablespoons of the olive oil in a large skillet. Add the squash, reserved

1 teaspoon garlic, and salt and pepper. Saute over medium-high heat for 2 to 3

minutes, just long enough to heat the squash through.

</DirT>

<DirT>

Add 1 teaspoon salt to the pot of boiling water. Add the linguine and cook until

just tender. Before draining the pasta, add a few tablespoons of the cooking

water to the saute pan, along with the cherry tomatoes and remaining 1

tablespoon olive oil.

</DirT>

<DirT>

Drain the pasta and add it to the pan. Add the gremolata, lemon juice and pine

nuts. Season with salt and pepper. Reduce the heat to low and toss well. Serve

immediately, garnishing each portion with Parmesan.

</DirT>

<DirT>

PER SERVING: 465 calories, 13 g protein, 65 g carbohydrate, 18 g fat (2 g

saturated), 0 cholesterol, 12 mg sodium, 2 g fiber.

</DirT>

</DirS>

<Desc>

A final sprinkle of gremolata (minced garlic, lemon zest and Italian parsley)

heightens the flavor of squash and tomatoes in this summer pasta.

</Desc>

<Srce>

Janet Fletcher, Chronicle Staff Writer

</Srce>

<AltS label= " http "

source= " //www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2000/08/09/\

FD34698.DTL & amp;type=food " />

<CpyR>

</CpyR>

<Note>

A final sprinkle of gremolata (minced garlic, lemon zest and Italian parsley)

heightens the flavor of squash and tomatoes in this summer pasta.

</Note>

</RcpE>

<RcpE name= " Lemon And Pine Nut Tagliatelle (Tagliatelle Con Limone E Pinoli) "

author= " " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Lemon And Pine Nut Tagliatelle (Tagliatelle Con Limone E Pin

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : New Import Pasta, Couscous, Etc.

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup gently packed fresh flat-leaf parsley leav

1/2 cup extra virgin olive oil

zest of two lemons -- cut into fine (julie

1/2 cup pine nuts

fine sea salt

1 pound fresh tagliatelle -- (1-3/4)

freshly ground black pepper

1 lemon -- cut into 6 wedges (o

Lightly toast the pine nuts in a 350 degree F oven for 3-5 minutes -- checking

them often as they can burn in an instant! Mince the parsley and place it in a

large shallow bowl. Add the oil, lemon zest, and pine nuts and mix well until

combined. Season with salt, cover, and let sit for at least two hours at room

temperature. Bring a large pot of salted water to a boil over high heat. Add the

tagliatelle, stir, and cook until it is al dente, 1 to 1-1/2 minutes. Drain,

reserving 1/2 cup of the cooking water. Add the hot pasta along with the cooking

water immediately to the prepared sauce and toss together until the sauce is

thoroughly distributed. Season with salt and pepper and toss again.

To serve, use two spoons and carefully scoop up the pasta, making sure to get

pine nuts with each serving. (The pine nuts tend to fall to the bottom of the

bowl, no matter how well you toss the pasta. Once the pasta is served, simply

return to the bowl and evenly distribute the remaining pine nuts over each

serving.)

Cuisine:

" Italian "

Source:

" Susan Herrmann Loomis author of " Italian Farmhouse Cookbook " "

S(http):

" //www.sfgate.com/ "

Copyright:

- - - - - - - - - - - - - - - - - - -

Per serving: 1354 Calories (kcal); 143g Total Fat; (90% calories from fat); 17g

Protein; 16g Carbohydrate; 0mg Cholesterol; 4mg Sodium

Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 27 Fat;

0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

New Import

</CatT>

<CatT>

Pasta, Couscous, Etc.

</CatT>

</CatS>

<IngR name= " gently packed fresh flat-leaf parsley leaves " unit= " cup "

qty= " 1 " ></IngR>

<IPrp>

cut into fine (julienne) strips

</IPrp>

</IngR>

<IPrp>

(1-3/4)

</IPrp>

</IngR>

<IPrp>

cut into 6 wedges (optional)