Washington, DC, chef and restaurateur Roberto Donna is committed to introducing others to the real flavors of Italy. Born in Torino, the Piedmont region of Italy, Donna is the recipient of the 1996 James Beard Award for Best Chef in the Mid-Atlantic and is Chairman of the Gruppo Ristoratori Italiani, an organization dedicated to presenting authentic Italian food in the United States.
- low-fat ricotta cheese
- Salt and freshly ground black pepper to taste
- fresh basil leaves
- Tbs. olive oil
- canned plum tomatoes
- tomato sauce from plum tomatoes
- Tbs. nonfat sour cream
- Italian parsley leaves for garnish
“This high-calcium “pudding” has the benefits of cocoa and cinnamon – and the flavor of Mexico. Experiment with different brands of ricotta – they have different textures and flavors."
- lowfat ricotta cheese
- mild honey
- cocoa powder
- vanilla
- ground cinnamon
1 c egg substitute = 4 eggs
- egg substitute
- unsweetened applesauce
- All-Bran cereal
- all-purpose flour
- sugar
- baking powder
- baking soda
- salt
- ground cinnamon
- ground cloves
- ground ginger
- miniature semisweet chocolate chips
- confectioners' sugar
Baked, stuffed bell peppers make an ideal budget main course but usually require lengthy cooking time. This speedy version calls for steaming the red peppers to soften them before you fill them to the brim with zesty barley-mushroom stuffing.
- large red bell peppers
- Tbs. olive oil
- Tbs. minced garlic
- lemon juice
- chopped flat-leaf parsley
- Hot pepper sauce to taste
- Salt and freshly ground black pepper
- Parsley sprigs for garnish
- vegetable or mushroom broth
- uncooked quick-cooking barley
- * 1 tablespoon olive oil
- * 1/4 cup shredded Cheddar cheese
- * 1/4 cup plain nonfat yogurt
- * salt and pepper to taste
- Tbs. olive oil
- diced tomatoes
- vegetable broth
- uncooked quick-cooking brown rice
- dried thyme
- chopped fresh parsley
- salt
This simple dish comes together quickly and, when served right out of the oven, provides a hearty cold-weather meal. Offer with a tossed green salad or sliced tomatoes, hot crusty Italian bread, and fresh fruit and cheese. Best beverages for this would include hot mulled apple cider or a fragrant herbed tea.
- Italian-seasoned breadcrumbs
- chopped flat-leaf parsley
- Salt and freshly ground black pepper to taste
- garlic powder
- Tbs. minced garlic
- low-fat mozzarella cheese
- low-fat ricotta
- quartered artichoke hearts
- sliced mushrooms
- Tbs. olive oil
- uncooked orzo
- Serves 4 to 6
- Orzo-Ricotta Bake
To make these a day ahead, follow steps 1, 2, and 3, then cover and refrigerate the pastries on the baking sheet. These are rich, so allow one per person.
- light garlic-and-fine-herb soft cheese
- chopped pecans
- large egg
Delicious
- Ingredients
- Pudding:
- eggs
- cup/180 mL sugar
- cups/500 mL milk
- cup/250 mL half and half
- cup/180 mL raisins
- Sauce:
- cup/250 mL sugar
- cup/125 mL water
- cup/125 mL heavy cream
- tsp/5 mL Butter Pecan Extract
- Serves 6
- Tbs. olive oil
- minced onion
- finely diced or shredded winter squash
- water
- cornmeal
- salt
- cayenne pepper
- crumbled Gorgonzola or other blue cheese
- PER TABLESPOON:
- Calories
- 10g Protein
- 29g Carbohydrates
- 10mg Cholesterol
- 520mg Sodium
- 5g Fiber
- 3g Sugars