Daawat Newsletter      Feb 10, 2003      Issue # 88

Index

Recipe Count: 1765
Featured Recipe

Ingredients:

7 oz. (2 cups) uncooked dried penne pasta
2 cups chopped cooked chicken
3/4 cup creamy caesar salad dressing
1/2 cup reduced sodium chicken broth
1/3 cup chopped green onions
1/4 cup finely chopped red pepper
6 oz. (1 1/2 cups) shredded cheese
1 1/2 cups caesar-seasoned croutons
1/4 cup grated Parmesan cheese

Caesar Chicken Pasta
caesarcpasta.JPG (16015 bytes)
An Italian tangy & delicious drink made with strawberry kiwi flavor drink mix, orange juice & lime juice.

Method:
  1. Heat oven to 350° F. Cook pasta according to package directions. Drain.
  2. Meanwhile, combine all remaining ingredients except croutons and Parmesan cheese in large bowl. Add cooked pasta; stir to combine.
  3. Spoon pasta mixture into ungreased 2-quart round casserole. Top with croutons and Parmesan cheese. Bake for 20 to 25 minutes or until heated through and croutons are golden brown.
  4. Tip: Pasta is made from a durum wheat flour called semolina and comes in hundreds of different sizes, shapes and colors. Cook pasta in rapidly boiling water to "al dente", meaning the pasta is slightly firm when chewed. Overcooked pasta is soft from having absorbed too much of the cooking water and will break apart easily when stirred into a casserole.
    Serves: 6
    Preparation time: 40 minutes.

Cooking For Health: Coriander & Cilantro - Facts
Medicinal Uses
  • The leaves are used in spicy cuisine the world over both for flavor and to moderate the effects of other spices and peppers on the stomach. The seeds are one of the ingredients of curry.

  • Coriander oil is used to flavor alcoholic beverages, candies, meat, sauces and tobacco. The fruits and oil are used to cover the taste or correct the nauseating or griping qualities of other medicines. They are used medicinally for a number of purposes, particularly to relieve flatulence.


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Newly added recipes

Cashew & Pork Stir-Fry
Chinese New Year Cookies
Creamy Chinese Celery Soup
Crunchy Spring Rolls
Hot & Sour Soup

Newly Contributed Recipes
Berry Punch, Creamy Punch, Fruity Cutouts, Pineapple-Pistachio Delight, Purple Cow Shake & Strawberry Fruit Dip by Laura Lee

Tip of the week
Cooking:

Add a few pinches of turmeric, a small spoon of ghee, to dal before pressure cooking. This will impart a better flavor to the dal.
Health:
Still Smoking? Worried about weight gain associated with quitting smoking? Experts now say that walking just 1 mile per day can counteract the drop in metabolism associated with the cessation of smoking. Say no to that next cigarette and grab your walking shoes!

Cookery term
Crisp:

To restore the crunch to foods; vegetables such as celery and carrots can be crisped with an ice water bath, and foods such as stale crackers can be heated in a medium oven.


Feature: Eating Smart- Cooking Healthy

Eating healthy and cooking healthy go hand in hand....
A healthy balanced diet isn't just about eating the right kind of food. The way that you buy, store, prepare and cook your food, and even the pots, pans and equipment you use, all have a significant impact on the nutritional value of the food you eat.
Eat more sprouts. Sprouts are remarkable foods, cheap and nutritious. The process of sprouting induces a frenzy of biochemical changes in which complex substances break down to simpler forms, which makes them easier to digest. Sprouted legumes also have higher vitamin C, iron and calcium levels than those legumes, which are not sprouted.
Steam and sauté rather than boil. Carefully cook vegetables so that they retain most of their nutrients during the cooking process. Therefore, it is better to sauté or steam vegetables rather than to boil them. If you do boil the vegetables, use the minimum quantity of water and cook only until the vegetables become tender. Use a pressure cooker to cook vegetables as pressure-cooking requires less oil and also helps to conserve the volatile nutrients like vitamins B and C.
Save nutrients. Do not throw away the water in which dals, rice and veggies have been cooked as it contains water-soluble nutrients such as vitamin B and C that are released during cooking. It is advisable to add just enough of water and cover foods while cooking to preserve the volatile nutrients. Any excess cooking water that is remaining can be used to make soups or to knead your chapati dough, as these are a good way to use the water-soluble vitamins. Whenever possible, cook food in large pieces as vegetables cut into small pieces lose more nutrients.