For a different vegetarian entree, try this dried-mushroom pasta soup. The water used for soaking the dried porcini takes on their pungent, woodsy flavor. I decided to try using it to finish cooking the pasta. This technique worked beautifully.
For an unusual one-dish meal I serve this pasta soup over steamed fresh spinach. For a non-vegetarian version, you can also add diced turkey.
PORCINI PASTA SOUP
Preparation time: 20 minutes
Soaking time: 20 minutes
Cooking time: 10 minutes
Yield: 4 servings
2 ounces (3 cups) dried porcini mushrooms, chopped
4 cups hot water
3 ounces (about 1/5 of box) dried fettuccini noodles, broken in half
Salt, freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese
Chopped parsley, optional
1. Put dried mushrooms in large bowl. Pour hot water over mushrooms and allow to soak 20 minutes.
2. Heat large pot of water to boil over high heat. Add pasta; cook 3 minutes. Drain thoroughly. Put drained pasta back into pot. Drain mushrooms, pouring soaking water into pot with pasta. Set mushrooms aside. Stir in salt and pepper to taste. Place pot back on high heat; heat to boil. Boil until pasta is done, about 7 minutes. Stir in mushrooms.
3. Ladle 1 cup of soup into each of 4 bowls. Top each serving with 2 tablespoons of the Parmesan cheese; garnish with chopped parsley, if desired.
Nutrition information per serving:
Calories ……. 245 Fat …………. 4 g Cholesterol .. 8 mg
Sodium …… 465 mg Carbohydrates .. 43 g Protein …… 11 g
Q. Enclosed is our family’s favorite cake recipe. It is full of calories. Can you lighten this delicious recipe? Thank you.
A reader, Fresno, Calif.
PEANUT BUTTER CAKE WITH CHOCOLATE-PEANUT ICING
Preparation time: 30 minutes
Cooking time: 20 minutes
Yield: 12 servings
1 package (18 1/4 ounces) yellow cake mix
2 1/2 cups creamy peanut butter
3/4 cup chocolate syrup
1 1/3 cups (8 ounces) semisweet chocolate chips
1 cup confectioners’ sugar, sifted
1/4 cup milk
Chopped peanuts
1. Heat oven to 350 degrees. Prepare cake according to package directions, beating in 1/2 cup of the peanut butter. Divide evenly between two greased, floured 9-inch cake pans. Bake until pick in center comes out clean, about 20 minutes. Cool cakes on racks in pans 10 minutes. Turn cakes out onto racks; cool completely.
2. Combine chocolate syrup and semisweet chocolate in small heavy saucepan. Stir constantly over low heat until chocolate is melted and mixture is smooth. Transfer chocolate mixture to large bowl. Stir in remaining 2 cups of the peanut butter. Add confectioners’ sugar and milk. Continue stirring until smooth.
3. Place one cake layer on platter. Spread top with 1 1/2 cups of the icing. Top with second cake layer. Spread top and sides of cake evenly with remaining icing. Garnish with chopped peanuts.
Nutrition information per serving:
Calories ……. 725 Fat ………… 45 g Cholesterol .. 55 mg
Sodium …… 460 mg Carbohydrates .. 73 g Protein ……. 18 g
I first tried adding low-fat peanut butter to the cake batter and used egg whites in place of the eggs called for on the cake package. The resulting texture was too crumbly, and the peanut butter in the cake didn’t seem to add much flavor. I decided to use a light cake mix, made as directed on the package, and used peanut butter only in the icing.
LIGHT YELLOW CAKE WITH LOW-FAT CHOCOLATE-PEANUT BUTTER ICING
Preparation time: 30 minutes
Cooking time: 24-29 minutes
Yield: 12 servings
1 package (18 1/4-ounces) light yellow cake mix
3 large eggs
1 1/3 cups water
1 tablespoon canola oil
1 cup non-fat chocolate syrup
4 ounces semisweet chocolate
1 1/2 cups low-fat peanut butter
1 cup sifted confectioners’ sugar
3 tablespoons non-fat milk
1/4 cup chopped peanuts
1. Heat oven to 350 degrees. Combine cake mix, eggs, water and oil in bowl of electric mixer. Beat on low speed 30 seconds. Increase speed to medium; beat 2 minutes. Pour batter into two 9-inch cake pans coated with non-stick vegetable oil spray. Bake until wooden pick inserted in center comes out clean, 24 to 29 minutes. Cool cakes on racks in pans 10 minutes; turn out on racks to cool completely.
2. Combine chocolate syrup and semisweet chocolate in heavy medium saucepan. Stir constantly over low heat until chocolate is melted and mixture is smooth. Remove from heat. Stir in peanut butter, confectioners’ sugar and milk. Continue stirring until smooth.
3. Place one cake layer on platter. Spread top with 1 cup of the icing. Top with second cake layer. Spread top and sides of cake evenly with remaining icing. Garnish top with chopped peanuts.
Nutrition information per serving:
Calories ……. 570 Fat ………… 21 g Cholesterol .. 55 mg
Sodium …… 575 mg Carbohydrates .. 84 g Protein ……. 13 g
