My Intro

[Guest guest]

Well, I guess I should introduce myself. We are going vegetarian mainly

because of my health. I am slowly phasing meat out, and hubby is doing

fine. He really doesn't mind, except when we go out to eat with friends,

and has told me we can be veggie at home, but not with friends. Hey, it's a

start!

Since going veggie, my cholestrol has gone down to normal, but my

triglycerides went WAY up (over 800). I went to see a nutritionist, and

found out I'm eating (and drinking) way to many fruits. *SIGH* Anyway,

since I'm also pre-diabetic I have to watch my carbs (and hence serving

sizes...).

So far things are going well, getting the meat out of my freezer and not

buying anymore. Playing around with meat substitutes...all fun stuff. The

only problem is we've moved further out and don't have as much time anymore.

So I need quick stuff.

 

Here's tonights dinner experiment was a success! Here's the recipe!

 

IT's from Nava Atlas's Vegetarian Express

 

Curried Pasta with Ricotta, Red Onion, Peas and Raisins

 

Serves 6-8

 

12 oz spiral pasta or ziti

1 1/2 tbsp canola oil

1 large red onion, chopped

15 oz part-skim ricotta cheese

1/2 cup lowfat milk

10 oz frozen green peas (2 cups)

2/3 cup dark raisins

1-2 tsp curry powder, to taste

1 tsp salt, or to taste

Tossed salad: shredded red cabbage, carrots, sliced tomatoes, lettuce

leaves, red bell peppers

Chapatis or other flatbread

 

Bring water to a boil in a large cooking pot. Cook pasta, just before pasta

is done add peas. Cook until pasta is al dente and peas are thoroughly

warmed.

Meanwhile, saute onion, covered, until it is limp and just beginning to turn

golden, about 7-8 minutes.

Combine ricotta and milk and stir until smooth. Drain pasta and add to

ricotta mixture, stirring well to coat pasta.

Stir in the raisins, then season to taste with curry powder and salt.

 

 

 

I served it with a fancy mixed greens bagged salad and no bread (so I could

have rice pudding for dessert *GRIN*)

 

JJ