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Chef2Chef Recipe Club - Volume 5 Issue 96 - November 10, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Gabrielle Nagler has always believed in healthy eating, habits instilled by her mother, who made all their meals from scratch using only fresh and natural ingredients. It was that love of natural, home cooking that led her to research and write articles on health and diet. In the early 1990's Gabrielle moved to Singapore for a two-year teaching assignment. While there, she avidly studied alternative forms of medicine and cooking. Upon returning to the United States she shared her knowledge with Bill Nagler, M.D., a well-known medical doctor in the Detroit area specializing in weight loss. Together they studied the various nutritional properties of a diet that relies on whole foods and organic ingredients. After years of research and experience, they developed their own special diet in which they discovered that not only cold they maintain weight loss; they had more energy, better digestion and a greater sense of well being. "Convinced that we were on to something good, Bill and I decided to share some of our new recipes with our friends and family. We got rave reviews! No one ever left our table feeling deprived. We were encouraged to find that our dinner guests were satisfied with our extremely low fat, high fiber cuisine." >From those early reviews and their experience in the kitchen, a cookbook was born. By writing "The Diet Doctor's Wife's Cookbook" with her husband, Bill, the Naglers seek to educate home cooks everywhere that there are healthy alternative recipes that will not sacrifice taste and help you lose weight in the process. Guess what gang, Gabrielle Nagler has given me two copies of her cookbooks to give away to two of our Recipe Club members. If you'd like the opportunity to win, send me your email address at the following link. I'll announce the winners in Friday's Recipe Club. http://chef2chef.net/contacts/mail/mail-dn.html Italian Dinner Traditional Italian cuisine, though wonderfully delicious, is often prepared with a heavy-handed mixture of cheese, oil, eggs and meat. It doesn't have to be. You can experience delightful Italian flavors without all the calories and fat. Today's Recipes: Penne Puttanesca Italian Steamed Vegetables Mandelbroit with Walnuts -------------------------------------------------- Recipe Club, Looking for that one missing piece of your favorite China pattern? Replacements.com Founded by Bob Page in 1981, Replacements, Ltd. (located in Greensboro, NC) has the world's largest selection of old & new china, crystal, silver, and collectibles. Our 300,000 square foot facilities (the size of five football fields!) house an incredible inventory of 10 million pieces in more than 180,000 patterns, some over 100 years old! http://www.replacements.com/index.htm?s1=c2c&5& -------------------------------------------------- Penne Puttanesca The Diet Doctor's Wife: This low-fat version of Penne Puttanesca is a hit at dinner parties. Bill just loves it and usually requests that I make it for his birthday or any other special occasion he can think of. 2 teaspoons extra virgin olive oil 1/3 cup onion, finely chopped 2 cloves garlic, finely chopped 1 tablespoon capers, rinsed and drained 1/3 cup green olives, pitted and halved 1/3 cup black olives, pitted and halved 2 cups Basic Tomato Sauce (recipe below) or 28-ounce can Italian tomatoes, drained and chopped 1/4-1/2 teaspoon dried red pepper flakes 1 pound dried penne Heat olive oil in a medium saucepan. Add onion and garlic, and sauté for 1-2 minutes. Add capers, olives, tomato sauce and red pepper flakes. Bring the mixture to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes. Meanwhile cook pasta in salted boiling water as per instructions on package. Drain pasta, reserving some of the cooking water. Pour pasta directly into saucepan. Toss to coat pasta with sauce. Add a couple of tablespoons of pasta cooking water, and cook for about 30 seconds until the liquid has been absorbed. [serves 6] Nutrition Per Serving: Calories 349, Total Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 341mg, Potassium 333mg, Total Carbohydrate 64g, Dietary Fiber 5g, Protein 11g, Calcium 59mg, Iron 1mg, Vitamin C 21mg, Vitamin A 852 IU, Vitamin B6 .1mg, Thiamin B1 .1mg, Folacin 15mcg, Niacin 1mg -------------------------------------------------- Freddy Guys Filberts Oregon Hazelnuts lend a gentle, naturally sweet addition to your holiday baking. Freddy Guys are growers who specialize in providing you with fresh direct shipments of recipe ready ingredients that include pieces (sliced or diced) and meal as well as raw and roasted whole kernels. Hazelnuts are the perfect low carb snack, packed with antioxidants, poly unsaturated fats, and folate, all of which reduce the risk of heart disease and cancers. Freddy Guys has all this goodness snack-packed as well for lunches and outings. Try our sampler. http://html.chef2chef.net/goto.php?id=366 -------------------------------------------------- Basic Tomato Sauce 2 teaspoons extra virgin olive oil 1/2 cup onion, finely chopped 28-ounce can Italian plum tomatoes, drained Sea salt and freshly ground black pepper, to taste In a heavy saucepan, heat oil on medium. Add onions and sauté until soft and translucent. Add drained tomatoes, breaking them up with the back of a wooden spoon. Bring to a boil. Reduce heat and gently simmer for 30 minutes. Pass sauce through a food mill. Season to taste with salt and pepper. [serves 4] Nutrition Per Serving: Calories 65, Total Fat 3g, Saturated Fat trace, Cholesterol 0mg, Sodium 294mg, Potassium 470mg, Total Carbohydrate 10g, Dietary Fiber 2g, Protein 2g, Calcium 64mg, Iron 1mg, Vitamin C 29mg, Vitamin A 1181 IU, Vitamin B6 .2mg, Thiamin B1 .1mg, Riboflavin .1mg, Folacin 19mcg, Niacin 1mg -------------------------------------------------- COOKBOOK WIZARD RECIPE SOFTWARE for your PC. The easy way to organize your recipes, create shopping lists, cookbooks and create recipe web pages. It doesn't get any easier, Simple as 1-2-3! click on website---->>>> http://www.mealmaster.com -------------------------------------------------- Italian Steamed Vegetables The Diet Doctor's Wife: Lightly drizzle extra virgin olive oil over vegetables before steaming them, to create a rich flavor without the use of much added fat or calories. Ingredients: Fresh vegetables (cauliflower, broccoli, carrots, turnips, etc.), cut in equal-size pieces Garlic cloves, sliced paper thin (optional) Extra virgin olive oil Sea salt and freshly ground black pepper, to taste Preparation: Place vegetables in a bowl. Drizzle with good quality extra virgin olive oil. Sprinkle with garlic slices. Season with salt and freshly ground pepper. Place vegetables in a steamer and steam until tender. Nutrition Per Serving: The nutritional content for this dish depends on the vegetables you choose as well as the amount of olive oil. Portion size is also a consideration. Sources with nutritional values for given foods are available in bookstores, the library or on-line. One tablespoon of extra virgin olive oil contains approximately 120 calories, 14g of total fat, 1.8g of saturated fat and no cholesterol. -------------------------------------------------- West Peak, Great Gifts! Proline's new division is dedicated to providing high-quality, affordably-priced outdoor gear. The unique products are great for trekking, touring, camping, hiking, biking, backpacking, etc. The space-saving Coffee Baskets are terrific for home as well as the motor home. Coffee Baskets - Cone-type coffee filter holders for the trail or the home! Bullet Vacuum Bottles - 18-8 Stainless Steel bottles hold 16 ounces of your favorite drink. Day Cache Waist Pack - The best way to carry your day use items on your bike or your belt. Stinson Seat Pad - Foam pad that's great for the stadium, beach or backcountry! A terrific fundraiser, too! Stove Diffuser - Even-Steven gives you more controlled heating on the trail, eliminating food burning. http://html.chef2chef.net/goto.php?id=370 -------------------------------------------------- Mandelbroit with Walnuts The Diet Doctor's Wife: These Jewish style biscotti contain barely a trace of saturated fat. They are made with absolutely no sugar, butter or eggs. 1 1/2 cups whole wheat pastry flour 1 1/2 cups unbleached white flour 1 tablespoon aluminum-free baking powder 1/2 teaspoon sea salt 1 cup walnut meats, coarsely chopped 1/2 cup walnut oil or grapeseed oil 2/3 cup maple syrup 1/3 cup water 1 teaspoon vanilla extract Preheat oven to 350 degrees F. Line a dry baking sheet with parchment paper. Combine dry ingredients in a large bowl. In a smaller bowl, whisk together wet ingredients and add to the dry mixture. Stir until a batter is formed. Divide batter in half and shape each half into a log (about 15 inches long and 2-3 inches wide). Place logs on the baking sheet. Bake 25-30 minutes until golden around the edges. Allow to cool. Then cut loaves into 1-inch thick diagonal slices. Transfer the slices to the baking sheet. Bake 10 minutes per side. [36 cookies] Nutrition Per Biscotti: Calories 100, Total Fat 5g, Saturated Fat trace, Cholesterol 0mg, Sodium 68mg, Potassium 56mg, Total Carbohydrate 12g, Dietary Fiber 1g, Protein 2g, Calcium 33mg, Iron 1mg, Vitamin A 10 IU, Thiamin B1 .1mg, Folacin 5mcg, Niacin 1mg -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |