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October 06, 1995 - Image 128

Resource type:
Text
Publication:
The Detroit Jewish News, 1995-10-06

Disclaimer: Computer generated plain text may have errors. Read more about this.

LOW-FAT DIETS page 126

bine. Spoon the penne mixture
into 4 shallow bowls and serve.
Serves 4.

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28

Add 1/2 cup of water to the
onion mixture and cook until
most of the liquid has evaporat-
ZITI WITH BROCCOLI
ed, about 5 minutes. Stir in the
AND POTATOES
tomatoes, sugar, and ginger and
3/4 pound all-purpose potatoes,
cook until the sauce is flavorful
peeled and cut into 1-inch
and
slightly thickened, about 5
chunks
minutes.
4 cups broccoli florets
In a food processor or blender,
2 tablespoons olive oil
1 large onion, cut into 1-inch
puree the tomato mixture until
chunks
smooth. Place the flour in a
4 cloves garlic, slivered
medium saucepan over medium
3/4 teaspoon salt
heat, and gradually whisk in the
1/2 teaspoon dried sage
milk. Bring to a boil and cook,
1/2 teaspoon freshly ground
whisking constantly, until the
black pepper
114 teaspoon dried marjoram
mixture is slightly thickened,
12 ounces ziti
about 4 minutes. Whisk in the
1/3 cup grated Parmesan cheese
tomato puree, salt, and pepper
Start heating a large pot of wa- and cook until the flavors are
ter to boiling for the broccoli and blended, about 1 minute. Whisk
the pasta. In a large saucepan, in the orange juice, parsley, and
combine the potatoes with water mint.
to cover, bring to a boil, reduce to
Meanwhile, cook the tortelli-
a simmer, and cover. Cook until ni in the boiling water until jus
the potatoes are tender, about 5 tender. Drain well. Place the
minutes. Drain, reserving 2 cups tortellini in 4 shallow bowls,
of the potato cooking liquid.
spoon the tomato cream sauce on
Cook the broccoli in the large top, and serve.
pot of boiling water until crisp-
Serves 4.
tender, about 2 minutes. With a
slotted spoon, transfer the broc- SPICY PENNE WITH
coli to a colander to drain. Reserve CAULIFLOWER
1/4 cup golden raisins
the boiling water for the pasta.
tablespoons pine nuts
In a large nonstick skillet, heat 2 2 tablespoons
olive oil
the oil until hot but not smoking 4 cups cauliflower florets
over medium heat. Add the onion 4 cloves garlic, thinly slivered
and garlic and cook, stirring fre- 14 1/2-ounce can no-salt-added
stewed tomatoes
quently, until the onion has soft-
8-ounce can no-salt-added
ened, about 7 minutes.
tomato sauce
Stir in the potatoes, salt, sage, 3/4
teaspoon salt
pepper, and marjoram and cook 1/2 teaspoon red pepper flakes
until the potatoes begin to brown 1/2 teaspoon ground ginger
and form a crust, about 7 min- 12 ounces penne pasta
utes. Add the broccoli and 1 cup 1/4 cup chopped fresh parsley
Start heating a large pot of wa-
of the reserved potato liquid and
cook until the broccoli is heated ter to boiling for the pasta. In a
through, about 2 minutes longer. small bowl, combine the raisins
Meanwhile, cook the ziti in the and 1/2 cup of hot water. Let
reserved boiling water until just stand until the raisins have soft-
tender. Drain well. Transfer the ened, about 10 minutes. Mean-
ziti to a large bowl, add the broc- while, in a small dry skillet, cook
coli mixture and the remaining the pine nuts over low heat un-
1 cup potato liquid, and toss to til lightly toasted, stirring fre-
combine. Spoon the ziti mixture quently, about 4 minutes.
into 4 shallow bowls, sprinkle Remove from the heat.
In a large nonstick skillet, heat
with the Parmesan, and serve.
the oil until hot but not smoking
Serves 4.
over low heat. Add the cauli-
CHEESE TORTELLINI IN flower and cook, stirring fre-
TOMATO CREAM SAUCE quently, until the cauliflower is
2 teaspoons olive oil
golden, about 5 minutes. Add the
1 large onion, minced
garlic
and cook, stirring fre-
2 cloves garlic, minced
quently, until the garlic is light-
1 1/2 cups canned crushed
tomatoes
ly golden, about 3 minutes.
1/2 teaspoon sugar
Add the raisins and their
1/4 teaspoon ground ginger
soaking liquid, tomatoes, toma-
2 tablespoons flour
to sauce, salt, pepper flakes, and
1 1/4 cups low-fat (1%) milk
ginger, breaking up the toma-
1/4 teaspoon salt
toes with the back of a spoon.
1/4 teaspoon freshly ground
black pepper
Cook until the cauliflower is ten-
2 tablespoons orange juice
der and the sauce is slightly
2 tablespoons chopped fresh
thickened, about 4 minutes
parsley (optional)
longer.
1 tablespoon chopped fresh mint
Meanwhile, cook the penne in
(optional)
1 pound cheese tortellini
the boiling water until just ten-
In a large nonstick skillet, heat der. Drain well. Transfer the cau-
the oil until hot but not smoking liflower mixture to a large bowl,
over medium heat. Add the onion add the penne and parsley, and
and garlic and cook, stirring fre- toss to combine. Spoon the penne
quently, until the onion is gold- mixture into 4 shallow bowls,
en brown, about 10 minutes. sprinkle with the pine nuts, and
Start heating a large pot of wa- serve.
Serves 4.
ter boiling for the pasta.



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