Marinated vegetables in jars - artichokes, mushrooms and peppers - are a tasty addition to salads. If they come in an oil-enriched marinade, drain it or use it instead of part of the oil in the dressing.4 cups bite-size pieces romaine lettuce 1 cup canned chickpeas (garbanzo beans)2 slices of salami or other cold cuts, cut in thin strips (optional)11⁄2 to 2 Tbsp. extra virgin olive oil1 Tbsp. lemon juice1⁄2 tsp. dried oreganoSalt and freshly ground pepper4 pieces marinated artichokes (quarters)2 medium tomatoes, cut in wedgesIn a shallow serving bowl, toss lettuce with chickpeas, salami, oil, lemon juice and oregano. Season to taste with salt and pepper. Serve salad topped with artichoke pieces and tomato wedges.Makes 4 servings.SPAGHETTI WITH MUSHROOM MEAT SAUCEMeaty mushroom sauce is a fine accompaniment for other forms of pasta too. Shell-shaped and spiral pastas are superb partners for ground meat sauces, because they hold the small morsels of meat and make it easy to savor the pasta with the sauce. This sauce is also good on orzo, couscous, rice, bulgur wheat, polenta or even potatoes.To save time, mince the garlic in a food processor, then add the onion and mince them together.Instead of beef, you can prepare the sauce with lean ground lamb, chicken or turkey.1 to 2 Tbsp. extra virgin olive oil1 medium onion, minced1 small carrot, diced (optional)1 celery rib, diced (optional)2 large garlic cloves, minced225 gr. (about 1 cup) lean ground beefA 400-gr. can diced tomatoes, drained2 Tbsp. tomato paste1⁄2 cup dry white wine, beef or chicken broth, or 1⁄4 cup wine and 1⁄4 cup broth1 tsp. dried basil1⁄2 tsp. hot red pepper flakesSalt and freshly ground pepper3 cups sliced mushrooms (about 170 gr.)450 gr. spaghettiHeat oil in a heavy medium saute pan. Add onion, carrot and celery and saute over medium-high heat, stirring often, 2 minutes. Add garlic, then beef and saute, crumbling meat with a fork, about 3 minutes or until it changes color.Add tomatoes, tomato paste, wine, basil, pepper flakes, salt and pepper and bring to a boil, stirring. Add mushrooms. Cover and cook over medium-low heat, stirring occasionally, 8 to 10 minutes.Meanwhile, cook spaghetti in a large pot of boiling salted water 8 to 10 minutes or until tender but firm to the bite. Drain and transfer to a large heated bowl. Add sauce and toss. Taste and adjust seasoning. Serve hot.Makes 4 to 6 servings.ICE CREAM WITH LOW-FAT DARK CHOCOLATE SAUCEFor meatless meals, use light ice cream and use milk to make the sauce; even with low-fat milk, it still tastes good. Reinforcing the taste with cocoa, which is lower in fat than chocolate, helps to keep this recipe diet-friendly.1⁄2 cup soy milk, rice milk or other parve milk1⁄3 cup semisweet chocolate chips or choppedbittersweet or semisweet chocolate1⁄4 cup unsweetened cocoa1⁄4 cup brown sugar1 tsp. vanilla extract4 to 8 scoops parve vanilla, strawberry or coffee ice creamIn a small saucepan bring milk just to a boil. Remove from heat and add chocolate chips. Whisk until smooth. Whisk in cocoa and sugar. Bring to a simmer. Cook over low heat 2 minutes, stirring constantly, until sugar dissolves and sauce thickens slightly. Remove from heat. Add vanilla. Serve immediately or refrigerate.If sauce is cold, reheat briefly in microwave, stirring often, or in a bowl set in a pan of hot water over low heat.Serve 2 tablespoons sauce per serving; pour it over the ice cream.Makes 4 servings.Faye Levy is the author of Sensational Pasta and 30 Low-Fat Meals in 30 Minutes.
Super spaghetti supper
Some cooks insist on hours of simmering for a full-flavored sauce, but you can make a delicious sauce in less than 20 minutes.
Marinated vegetables in jars - artichokes, mushrooms and peppers - are a tasty addition to salads. If they come in an oil-enriched marinade, drain it or use it instead of part of the oil in the dressing.4 cups bite-size pieces romaine lettuce 1 cup canned chickpeas (garbanzo beans)2 slices of salami or other cold cuts, cut in thin strips (optional)11⁄2 to 2 Tbsp. extra virgin olive oil1 Tbsp. lemon juice1⁄2 tsp. dried oreganoSalt and freshly ground pepper4 pieces marinated artichokes (quarters)2 medium tomatoes, cut in wedgesIn a shallow serving bowl, toss lettuce with chickpeas, salami, oil, lemon juice and oregano. Season to taste with salt and pepper. Serve salad topped with artichoke pieces and tomato wedges.Makes 4 servings.SPAGHETTI WITH MUSHROOM MEAT SAUCEMeaty mushroom sauce is a fine accompaniment for other forms of pasta too. Shell-shaped and spiral pastas are superb partners for ground meat sauces, because they hold the small morsels of meat and make it easy to savor the pasta with the sauce. This sauce is also good on orzo, couscous, rice, bulgur wheat, polenta or even potatoes.To save time, mince the garlic in a food processor, then add the onion and mince them together.Instead of beef, you can prepare the sauce with lean ground lamb, chicken or turkey.1 to 2 Tbsp. extra virgin olive oil1 medium onion, minced1 small carrot, diced (optional)1 celery rib, diced (optional)2 large garlic cloves, minced225 gr. (about 1 cup) lean ground beefA 400-gr. can diced tomatoes, drained2 Tbsp. tomato paste1⁄2 cup dry white wine, beef or chicken broth, or 1⁄4 cup wine and 1⁄4 cup broth1 tsp. dried basil1⁄2 tsp. hot red pepper flakesSalt and freshly ground pepper3 cups sliced mushrooms (about 170 gr.)450 gr. spaghettiHeat oil in a heavy medium saute pan. Add onion, carrot and celery and saute over medium-high heat, stirring often, 2 minutes. Add garlic, then beef and saute, crumbling meat with a fork, about 3 minutes or until it changes color.Add tomatoes, tomato paste, wine, basil, pepper flakes, salt and pepper and bring to a boil, stirring. Add mushrooms. Cover and cook over medium-low heat, stirring occasionally, 8 to 10 minutes.Meanwhile, cook spaghetti in a large pot of boiling salted water 8 to 10 minutes or until tender but firm to the bite. Drain and transfer to a large heated bowl. Add sauce and toss. Taste and adjust seasoning. Serve hot.Makes 4 to 6 servings.ICE CREAM WITH LOW-FAT DARK CHOCOLATE SAUCEFor meatless meals, use light ice cream and use milk to make the sauce; even with low-fat milk, it still tastes good. Reinforcing the taste with cocoa, which is lower in fat than chocolate, helps to keep this recipe diet-friendly.1⁄2 cup soy milk, rice milk or other parve milk1⁄3 cup semisweet chocolate chips or choppedbittersweet or semisweet chocolate1⁄4 cup unsweetened cocoa1⁄4 cup brown sugar1 tsp. vanilla extract4 to 8 scoops parve vanilla, strawberry or coffee ice creamIn a small saucepan bring milk just to a boil. Remove from heat and add chocolate chips. Whisk until smooth. Whisk in cocoa and sugar. Bring to a simmer. Cook over low heat 2 minutes, stirring constantly, until sugar dissolves and sauce thickens slightly. Remove from heat. Add vanilla. Serve immediately or refrigerate.If sauce is cold, reheat briefly in microwave, stirring often, or in a bowl set in a pan of hot water over low heat.Serve 2 tablespoons sauce per serving; pour it over the ice cream.Makes 4 servings.Faye Levy is the author of Sensational Pasta and 30 Low-Fat Meals in 30 Minutes.