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Ingredients
  • 6 ounces bow tie pasta (about 2 1/2 cups)
  • 12 thin asparagus spears, stems trimmed, stalks thinly sliced into rounds, tips left whole
  • 1⁄2 large red bell pepper, cut into thin strips
  • 6 ounces smoked ham, diced
  • 1⁄2 cup whipping cream
  • 1⁄2 cup canned low sodium chicken broth
  • 2 1⁄2 tablespoons coarse-grained Dijon mustard
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Nutrients
  • Calories: 761.9
  • Calories from Fat: 334 g
  • Total Fat: 37.1 g
  • Saturated Fat: 18.2 g
  • Cholesterol: 211.9 mg
  • Sodium: 1756.4 mg
  • Total Carbohydrate: 71.7 g
  • Dietary Fiber: 6.1 g
  • Sugars: 4.8 g
  • Protein: 37.6 g

Pasta Primavera with Smoky Ham

Serve with a tossed salad, Italian bread and supper is ready!

  • 28/03/2002
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Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 3 1⁄2 lbs tomatoes, peeled, seeded, chopped or 3 cups diced canned tomatoes, with, juices
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1⁄4 teaspoon sugar
  • 12 ounces rigatoni pasta or 12 ounces fusilli
  • 6 ounces arugula, tough stems trimmed, leaves coarsely chopped
  • 3⁄4 cup freshly grated Pecorino Romano cheese
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Nutrients
  • Calories: 309.1
  • Calories from Fat: 58 g
  • Total Fat: 6.5 g
  • Saturated Fat: 0.9 g
  • Cholesterol: 0 mg
  • Sodium: 24 mg
  • Total Carbohydrate: 59.1 g
  • Dietary Fiber: 10.4 g
  • Sugars: 8.5 g
  • Protein: 7.7 g

Penne with Arugula and Tomatoes

I found this wonderful recipe in a 1995 issue of Bon Appétit.

  • 28/03/2002
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Ingredients
  • 4 bacon, slices, cut into 3/4-inch pieces
  • 1 large onion, finely chopped
  • 1 tablespoon unsalted butter
  • 2 teaspoons ground cumin
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 large boiling potato, peeled and cut into 1/4-inch dice
  • 1⁄2 cup heavy cream
  • 1 (10 ounce) package frozen corn kernels
  • 1⁄2 lb sharp cheddar cheese, grated
  • salt & pepper, to taste
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Nutrients
  • Calories: 537.7
  • Calories from Fat: 314 g
  • Total Fat: 34.9 g
  • Saturated Fat: 21.1 g
  • Cholesterol: 107.9 mg
  • Sodium: 1134.5 mg
  • Total Carbohydrate: 35.1 g
  • Dietary Fiber: 3 g
  • Sugars: 3 g
  • Protein: 23.7 g

Corn Cheddar Chowder

This soup stands on it's own as a main course. Serve with Italian bread and a tossed green salad. To save…

  • 28/03/2002
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Ingredients
  • 4 slices bacon, chopped
  • 6 chicken thighs, with, skin, and, bones (about 2 1/2 pounds)
  • all-purpose flour
  • 1 large onion, chopped (about 2 cups)
  • 5 cloves garlic, minced
  • 2 (14 1/2 ounce) cans stewed tomatoes
  • 1 (14 1/2 ounce) can low sodium chicken broth
  • 3⁄4 cup dry red wine
  • 1⁄2 cup chopped fresh basil
  • 1 tablespoon dried oregano
  • 2 (15 ounce) cans cannellini beans, drained
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Nutrients
  • Calories: 833.6
  • Calories from Fat: 302 g
  • Total Fat: 33.6 g
  • Saturated Fat: 10.1 g
  • Cholesterol: 133.8 mg
  • Sodium: 833.7 mg
  • Total Carbohydrate: 75.4 g
  • Dietary Fiber: 16.8 g
  • Sugars: 12.7 g
  • Protein: 52.6 g

Chicken Stew with Tomatoes and White Beans

This is a delicious recipe and makes a comforting meal on a cold evening. Bon Appétit published this in 1999.

  • 28/03/2002
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Ingredients
  • 1⁄4 cup butter
  • 1⁄2 cup finely chopped onion
  • 1⁄2 cup finely chopped celery
  • 1⁄4 cup chopped fresh parsley
  • 1 garlic clove, minced
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon dried oregano
  • 3 cups Italian bread, cubes
  • 1 large egg, slightly beaten
  • 1 tablespoon chablis (or other dry white wine)
  • 4 (8 ounce) farm raised whole trout, dressed
  • 1⁄2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • 1⁄2 cup all-purpose flour
  • 2 slices bacon, cut in half
  • lemon slice
  • fresh parsley sprig
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Nutrients
  • Calories: 549.7
  • Calories from Fat: 267 g
  • Total Fat: 29.7 g
  • Saturated Fat: 10.9 g
  • Cholesterol: 211.3 mg
  • Sodium: 1116.7 mg
  • Total Carbohydrate: 15.4 g
  • Dietary Fiber: 1.2 g
  • Sugars: 1.4 g
  • Protein: 51.8 g

Stuffed Rainbow Trout

This is an absolutely wonderful dish for trout! I used trout fillet instead of the whole trout and it is easy,…

  • 28/03/2002
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Ingredients
  • 4 tablespoons olive oil
  • 1 lb andouille sausage, halved lengthwise, then thinly sliced crosswise (or other fully cooked smoked spicy sausages, such as Louisiana hot links)
  • 1 medium onion, chopped
  • 1 large green bell pepper, chopped
  • 5 green onions, thinly sliced
  • 1 stalk celery, chopped
  • 5 cloves garlic, chopped
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 3⁄4 teaspoon ground cumin
  • 1⁄4 teaspoon cayenne pepper
  • 1⁄4 teaspoon ground allspice
  • 1 (28 ounce) can crushed tomatoes (with added puree)
  • 1 (14 1/2 ounce) can diced tomatoes with juice
  • 1 teaspoon Worcestershire sauce
  • 1⁄2 teaspoon hot pepper sauce
  • 1 lb farfalle pasta
  • 1 1⁄2 lbs uncooked large shrimp, peeled, deveined
  • freshly grated parmesan cheese
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Nutrients
  • Calories: 762.9
  • Calories from Fat: 292 g
  • Total Fat: 32.5 g
  • Saturated Fat: 9 g
  • Cholesterol: 186.4 mg
  • Sodium: 1695.7 mg
  • Total Carbohydrate: 74.5 g
  • Dietary Fiber: 6.3 g
  • Sugars: 9.8 g
  • Protein: 42.5 g

Pasta Jambalaya

Delicious and easy to prepare. For a switch, tried served with rice instead of pasta.

  • 28/03/2002
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Ingredients
  • 2 tablespoons vegetable oil
  • 1 (4 lb) chicken, cut into 8 pieces
  • 3 tablespoons butter
  • 4 parsnips, peeled, sliced
  • 3 large carrots, peeled, thinly sliced
  • 3 medium leeks, halved lengthwise, sliced (white and pale green parts only)
  • 1 lb baby new potato, thickly sliced
  • 3 tablespoons all-purpose flour
  • 3 cups canned chicken broth
  • 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
  • 1 bay leaf
  • 1⁄4 cup whipping cream
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Nutrients
  • Calories: 1399.5
  • Calories from Fat: 826 g
  • Total Fat: 91.9 g
  • Saturated Fat: 30 g
  • Cholesterol: 385.4 mg
  • Sodium: 1631.9 mg
  • Total Carbohydrate: 41.8 g
  • Dietary Fiber: 5.5 g
  • Sugars: 6.8 g
  • Protein: 98 g

Chicken and Mixed Vegetable Stew

Stew is always a great supper because it is like a one dish meal. This recipe come from Bon Appétit from…

  • 28/03/2002
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Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 cup sliced stemmed fresh shiitake mushroom (about 2 ounces)
  • 2 garlic cloves, minced
  • 1⁄8 teaspoon dried crushed red pepper flakes
  • 2 cups canned low sodium chicken broth
  • 8 cups coarsely chopped trimmed escarole (about 1 large bunch)
  • 2 cups pasta shells (about 5 ounces)
  • 2 cups skinless cooked chicken (3/4-inch pieces)
  • 1⁄4 cup thinly sliced drained sun-dried tomato packed in oil
  • 1⁄4 cup grated parmesan cheese
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Nutrients
  • Calories: 449.5
  • Calories from Fat: 142 g
  • Total Fat: 15.9 g
  • Saturated Fat: 3.8 g
  • Cholesterol: 58 mg
  • Sodium: 228.5 mg
  • Total Carbohydrate: 47.1 g
  • Dietary Fiber: 5.8 g
  • Sugars: 2.8 g
  • Protein: 30.6 g

Pasta Shells with Chicken, Mushrooms, Escarole and…

A wonderful, tasty and healthy dish. A great way to use up leftover chicken.

  • 24/03/2002
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Ingredients
  • vegetable oil cooking spray
  • 3 red bell peppers, cut into 1/2-inch pieces
  • 1 1⁄2 medium eggplants, unpeeled, cut into 1/2-inch pieces
  • 1 1⁄2 large crookneck yellow squash, cut into 1/2-inch pieces
  • 2 1⁄4 cups peeled butternut squash (1/2-inch pieces)
  • 6 tablespoons olive oil
  • 1 1⁄2 lbs penne pasta
  • 3 medium tomatoes, cored, seeded, diced
  • 3⁄4 cup chopped fresh basil or 2 1/4 tablespoons dried basil
  • 3 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 3⁄4 cup grated parmesan cheese
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Nutrients
  • Calories: 405.6
  • Calories from Fat: 108 g
  • Total Fat: 12.1 g
  • Saturated Fat: 2.7 g
  • Cholesterol: 6.6 mg
  • Sodium: 124.4 mg
  • Total Carbohydrate: 67.6 g
  • Dietary Fiber: 12.2 g
  • Sugars: 5.9 g
  • Protein: 10 g

Pasta with Roasted Vegetables, Tomatoes and Basil

This delicious recipe can be served warm or at room temperature.

  • 24/03/2002
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Ingredients
  • 3 tablespoons butter
  • 4 ounces button mushrooms, sliced
  • 1 cup sliced celery
  • 1 cup shredded carrot (about 2 medium)
  • 1 medium onion, chopped
  • 3 tablespoons all-purpose flour
  • 6 cups chicken stock or 6 cups canned low sodium chicken broth
  • 1 1/2 cups half-and-half
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 lbs chicken tenders, cut into 1/2-inch pieces
  • 1 cup penne pasta
  • 1/4 lb sugar snap pea, halved diagonally
  • 3 tablespoons fresh lemon juice
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Nutrients
  • Calories: 453.4
  • Calories from Fat: 172 g
  • Total Fat: 19.2 g
  • Saturated Fat: 9.5 g
  • Cholesterol: 117.5 mg
  • Sodium: 581.9 mg
  • Total Carbohydrate: 34.8 g
  • Dietary Fiber: 4.1 g
  • Sugars: 6.9 g
  • Protein: 35.2 g

Creamy Chicken-Pasta Soup

Sugar snap peas add crunch to this comforting soup. The J. Alexander's Restaurant in Troy , MI uses penne pasta, but…

  • 21/03/2002
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Ingredients
  • 1⁄4 cup extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, thinly sliced
  • salt
  • 1 medium fennel bulb, bulb trimmed, halved and thinly sliced (about 1 pound, fronds removed, minced, and 1 tablespoon reserved)
  • 2 cloves garlic, finely minced or pressed through garlic press (about 1 teaspoon)
  • 2 tablespoons balsamic vinegar
  • 1⁄2 teaspoon crushed hot red pepper flakes
  • freshly ground black pepper
  • 1 lb spaghetti
  • 1 lb bright lights chard leaves or 1 lb rainbow chard leaves, stems trimmed and leaves thoroughly washed and coarsely chopped
  • 1⁄2 cup grated Parmigiano-Reggiano cheese, plus more for passing at table
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Nutrients
  • Calories: 703.7
  • Calories from Fat: 225 g
  • Total Fat: 25.1 g
  • Saturated Fat: 4.9 g
  • Cholesterol: 7.2 mg
  • Sodium: 452.3 mg
  • Total Carbohydrate: 98.5 g
  • Dietary Fiber: 7.8 g
  • Sugars: 6.8 g
  • Protein: 21.9 g

Pasta with Braised Fennel, Chard and Balsamic…

Boil the Chard right along with the pasta! This recipe is from Cook's Illustrated.

  • 21/03/2002
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Ingredients
  • 1⁄2 cup pineapple juice
  • 1⁄2 cup orange juice
  • 1⁄3 cup soy sauce
  • 3 tablespoons finely chopped peeled fresh ginger
  • 2 tablespoons oriental sesame oil
  • 1⁄8 teaspoon cayenne pepper
  • 4 (6 ounce) sea bass fillets
  • chopped green onion
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Nutrients
  • Calories: 275.1
  • Calories from Fat: 93 g
  • Total Fat: 10.4 g
  • Saturated Fat: 1.9 g
  • Cholesterol: 70.3 mg
  • Sodium: 1457.4 mg
  • Total Carbohydrate: 9.4 g
  • Dietary Fiber: 0.4 g
  • Sugars: 6.2 g
  • Protein: 34.5 g

Sea Bass with Citrus and Soy

Simple, elegant and healthy, too! What more can you ask from any recipe? Serve with steamed rice to complement this delightful…

  • 21/03/2002
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Ingredients
  • 2 tablespoons olive oil
  • 2 3/4 cups chopped onions
  • 4 cloves garlic, minced
  • 2 small bay leaves
  • 5 (14 1/2 ounce) cans beef broth
  • 1 (28 ounce) can diced tomatoes (in juice)
  • 1/2 cup chunky salsa
  • 1/2 cup chopped fresh cilantro
  • 1 lb lean ground beef
  • 1/4 lb bulk pork sausage
  • 6 tablespoons yellow cornmeal
  • 1/4 cup whole milk
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 cup long grain rice
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Nutrients
  • Calories: 468.8
  • Calories from Fat: 192 g
  • Total Fat: 21.3 g
  • Saturated Fat: 5.7 g
  • Cholesterol: 106.6 mg
  • Sodium: 3351.8 mg
  • Total Carbohydrate: 36.7 g
  • Dietary Fiber: 4.1 g
  • Sugars: 9.4 g
  • Protein: 34.3 g

Mexican Meatball Soup

I've had this recipe a long time and is a favorite. If you like hot, be sure to put out the…

  • 01/03/2002
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Ingredients
  • 1 lb Italian sausage, sliced thin (or ground beef)
  • 2 cups celery, sliced
  • 2 lbs zucchini, sliced
  • 1 cup onion, diced
  • 2 (28 ounce) cans tomatoes
  • 2 teaspoons salt
  • 1 teaspoon oregano
  • 1⁄2 teaspoon basil
  • 2 green peppers, diced
  • 1⁄4 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1 teaspoon Italian seasoning
  • canned corn (or both, optional) (optional) or butter beans, drained (or both) (optional)
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Nutrients
  • Calories: 359.7
  • Calories from Fat: 194 g
  • Total Fat: 21.6 g
  • Saturated Fat: 7.4 g
  • Cholesterol: 43.1 mg
  • Sodium: 1745.9 mg
  • Total Carbohydrate: 25.1 g
  • Dietary Fiber: 6.6 g
  • Sugars: 13.7 g
  • Protein: 19.5 g

Italian Sausage Zucchini Stew

A different way to try zucchini! Delicious served over pasta with grated Parmesan Cheese or cheese stuffed tortellini.

  • 28/02/2002
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Ingredients
  • 1 medium zucchini, thinly sliced
  • 1 small onion, chopped
  • 3 ounces sliced mushrooms
  • 1⁄4 cup green pepper, chopped
  • 1⁄4 teaspoon salt
  • 4 tostados
  • 1 cup shredded cheddar cheese
  • 1⁄2 cup sour cream
  • 1 medium tomatoes, chopped
  • taco sauce
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Nutrients
  • Calories: 202.6
  • Calories from Fat: 140 g
  • Total Fat: 15.6 g
  • Saturated Fat: 9.8 g
  • Cholesterol: 42.3 mg
  • Sodium: 344.3 mg
  • Total Carbohydrate: 7.3 g
  • Dietary Fiber: 1.5 g
  • Sugars: 3.2 g
  • Protein: 9.7 g

Zucchini Tostados

A wonderful way to serve zucchini for lunch or supper!

  • 28/02/2002
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The Bev Rowe Recipe Book

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