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Ingredients
  • 3 medium zucchini, sliced
  • 2 medium carrots, sliced
  • 10 mushrooms, sliced
  • 1 medium onion, sliced
  • 1 (10 ounce) russet potatoes, peeled, cut into 1-inch pieces
  • 3 (14 1/2 ounce) cans vegetable broth
  • 3 cups canned crushed tomatoes, with added puree
  • 1 (14 1/2 ounce) can stewed tomatoes
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • additional chopped fresh parsley
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Nutrients
  • Calories: 85.7
  • Calories from Fat: 5 g
  • Total Fat: 0.7 g
  • Saturated Fat: 0.1 g
  • Cholesterol: 0 mg
  • Sodium: 147.3 mg
  • Total Carbohydrate: 18.6 g
  • Dietary Fiber: 3.9 g
  • Sugars: 7.6 g
  • Protein: 3.8 g

Low-Fat Vegetable Soup

A soup so delicious and easy and low fat, too! an excellent soup to serve anytime! From Bon Appetite, 1995.

  • 31/03/2002
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Ingredients
  • 1 1⁄3 lbs dried cranberry beans
  • 5 quarts cold water
  • 2 medium onions, coarsely chopped
  • 2 medium boiling potatoes, peeled and coarsely chopped
  • 1 large carrot, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 2 medium tomatoes, seeded and coarsely chopped
  • 1 tablespoon minced fresh rosemary
  • 1⁄4 lb sliced pancetta or 1/4 lb bacon, coarsely chopped
  • 1 tablespoon fine sea salt
  • 1 teaspoon fresh ground black pepper
  • 1⁄3 lb ditalini (or other short tubular pasta)
  • 3 tablespoons extra virgin olive oil
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Nutrients
  • Calories: 336.2
  • Calories from Fat: 46 g
  • Total Fat: 5.2 g
  • Saturated Fat: 0.8 g
  • Cholesterol: 0 mg
  • Sodium: 724.5 mg
  • Total Carbohydrate: 57.2 g
  • Dietary Fiber: 16.9 g
  • Sugars: 2.6 g
  • Protein: 17 g

Pasta and Bean Soup (Pasta e Fagioli)

Venetians prize a soup made thick by using mashed beans. This recipe is based on the preparations at Venice's Fiaschetteria Toscana…

  • 31/03/2002
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Ingredients
  • 8 slices bacon (about 1/4 pound)
  • 1⁄2 onion, chopped
  • 2 carrots, cut into 1/4-inch dice
  • 1 lb dried split peas
  • 2 1⁄2 quarts water (or chicken broth)
  • 1 smoked ham hock
  • 1 teaspoon salt
  • 1 bay leaf
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Nutrients
  • Calories: 306.3
  • Calories from Fat: 98 g
  • Total Fat: 10.9 g
  • Saturated Fat: 3.5 g
  • Cholesterol: 15.4 mg
  • Sodium: 504.7 mg
  • Total Carbohydrate: 36.5 g
  • Dietary Fiber: 15 g
  • Sugars: 5.5 g
  • Protein: 16.8 g

Mrs. Schreiner’s Split Pea Soup

My family loves split-pea soup and this is the best recipe for it I have found! I like to substitute canned…

  • 31/03/2002
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Ingredients
  • 24 slices challah (or other egg bread, about 24 ounces, 1/2-inch-thick slices)
  • 2 cups whipping cream
  • 2 cups whole milk
  • 1 1⁄4 cups sugar
  • 8 large eggs
  • 1⁄4 cup dark rum
  • 2 tablespoons vanilla extract
  • 1 1⁄2 cups dried tart cherries
  • purchased caramel sauce, heated
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Nutrients
  • Calories: 817.8
  • Calories from Fat: 325 g
  • Total Fat: 36.2 g
  • Saturated Fat: 18.3 g
  • Cholesterol: 360.3 mg
  • Sodium: 711 mg
  • Total Carbohydrate: 97.9 g
  • Dietary Fiber: 3.3 g
  • Sugars: 40.9 g
  • Protein: 21.2 g

Warm Cherry Bread Pudding

This wonderful recipe came from the Southpark Seafood Grill in Portland, Oregon. I found it in the RSVP section of Bon…

  • 28/03/2002
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Ingredients
  • 2 cups all-purpose flour
  • 1 cup packed dark brown sugar
  • 1⁄2 cup sugar
  • 1⁄2 cup unsalted butter, room temperature
  • 1⁄2 teaspoon salt
  • 4 (1 1/2 ounce) chocolate-covered english toffee bars, chopped (about 1 cup)
  • 1 cup chopped pecans
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
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Nutrients
  • Calories: 298.2
  • Calories from Fat: 131 g
  • Total Fat: 14.6 g
  • Saturated Fat: 6.2 g
  • Cholesterol: 34.6 mg
  • Sodium: 211.4 mg
  • Total Carbohydrate: 39.7 g
  • Dietary Fiber: 1.2 g
  • Sugars: 26.8 g
  • Protein: 3.5 g

Toffee Bar Coffee Cake

This recipe came from The Harmony House Inn, New Bern, NC and RSVP of Bon Appétit Magazine.

  • 28/03/2002
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Ingredients
  • 3⁄4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 pinch of freshly grated nutmeg
  • 3 eggs
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract (use a high-quality extract, not an imitation)
  • 5 cups day-old French bread, cut into 1-inch cubes (see Note)
  • 1⁄3 cup raisins
  • 1 1⁄2 cups heavy cream
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • 1⁄3 cup sugar
  • 1⁄3 cup Bourbon
  • 9 medium egg whites, at room temperature
  • 1⁄4 teaspoon cream of tartar
  • 3⁄4 cup sugar
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Nutrients
  • Calories: 708.4
  • Calories from Fat: 353 g
  • Total Fat: 39.3 g
  • Saturated Fat: 23.6 g
  • Cholesterol: 241.6 mg
  • Sodium: 156.3 mg
  • Total Carbohydrate: 72.1 g
  • Dietary Fiber: 0.5 g
  • Sugars: 66.6 g
  • Protein: 10.8 g

Bread Pudding Soufflé with Whiskey Sauce

I love bread pudding! This recipe comes from one of my favorite restaurants, The Commander's Palace in New Orleans! Cut the…

  • 28/03/2002
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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
  • 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
  • 1 cup dried great northern beans
  • 3 plum tomatoes, seeded, chopped
  • 1⁄4 cup chopped pitted kalamata olive
  • 6 tablespoons olive oil
  • 1⁄4 cup chopped fresh basil
  • 1 tablespoon minced garlic
  • 1 French baguette, cut into 1-inch thick rounds
  • 5 -6 ounces soft fresh goat cheese, room temperature (such as Montrachet)
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Nutrients
  • Calories: 152.3
  • Calories from Fat: 58 g
  • Total Fat: 6.5 g
  • Saturated Fat: 1.8 g
  • Cholesterol: 3.3 mg
  • Sodium: 180.8 mg
  • Total Carbohydrate: 18.2 g
  • Dietary Fiber: 2.7 g
  • Sugars: 0.6 g
  • Protein: 5.4 g

Bruschetta with White Beans, Tomatoes and Olives

Makes a great appetizer for parties!

  • 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 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon sugar
  • 3 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 2 teaspoons grated lemons, rind of
  • 1 teaspoon salt
  • 10 tablespoons chilled unsalted butter, cut into small pieces
  • 1 large egg
  • 2 tablespoons fresh lemon juice
  • 1/3 cup whole milk
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Nutrients
  • Calories: 435.1
  • Calories from Fat: 154 g
  • Total Fat: 17.2 g
  • Saturated Fat: 9.7 g
  • Cholesterol: 62.4 mg
  • Sodium: 444.2 mg
  • Total Carbohydrate: 64.6 g
  • Dietary Fiber: 2 g
  • Sugars: 27.4 g
  • Protein: 6.7 g

Lemon Poppy Seed Scones

This recipe came from a restaurant in New Milford, CT. So easy and delicious with the use of a food processor!

  • 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 cup butter, softened
  • 1⁄2 cup shortening
  • 2 1⁄2 cups sugar
  • 5 large eggs
  • 3 cups flour
  • 1⁄2 teaspoon baking powder
  • 1 cup cream of coconut
  • 1 teaspoon grated fresh lemon rind
  • 1 teaspoon vanilla extract
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Nutrients
  • Calories: 7262.1
  • Calories from Fat: 3261 g
  • Total Fat: 362.4 g
  • Saturated Fat: 196.4 g
  • Cholesterol: 1418 mg
  • Sodium: 2276.9 mg
  • Total Carbohydrate: 946.9 g
  • Dietary Fiber: 10.9 g
  • Sugars: 654.1 g
  • Protein: 75.6 g

Coconut Cream Pound Cake

Very moist and delicious pound cake. Great to serve with ice cream!

  • 14/03/2002
(0 / 5)
The Bev Rowe Recipe Book

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