Cover Girl Nite: January 2007

Every recipe has to be from the cover of a magazine or cookbook

CHICKEN AND ASPARAGUS CARBONARA
from April, courtesy The Best of Cooking Light – Superfast Weeknight Dinners
Egg yolks and whipping cream traditionally add the creaminess to pasta carbonara. This version achieves the same texture with egg substitute and nonfat evaporated milk. Prevent the eggs from scrambling by cooking the egg mixture slowly over medium heat.
Ingredients:

• 8 oz uncooked spaghetti
• 2 cups (1 inch) slices asparagus (about ¾ pound)
• ½ cup egg substitute
• ½ cup evaporated fat free milk
• 2 tablespoons olive oil
• ½ cup finely chopped onion
• ¼ cup dry vermouth
• 2 cups chopped skinless boneless rotisserie chicken breast meat
• ½ cup grated fresh parmesan cheese
• 3 tablespoons finely chopped fresh flat-leaf parsley
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 4 bacon slices, cooked and crumbled

Directions:
Cook pasta in boiling water 10 minutes or according to pasta directions to al dente. Add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid, Combine reserved 1/3 cup cooking liquid, egg substitute and mile, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan, sauté 2 minutes. Add vermouth, cook 1 minute. Add pasta mixture, chicken and cheese. Place pan over medium heat. Cook 4 minutes or until slightly thick, stirring frequently. Remove from heat, stir in parsley, salt, pepper and bacon. Serve immediately.
Makes 5 servings. Serving size about 1 ¼ cups. Calories: 416; Fat: 10.8g; Protein: 34.7g

FRESH CORN & TOMATO SALAD
from Stephanie, courtesy Californial Sol Food (San Diego Jr. League)

Ingredients:

• 12 large ears of white corn
• 7 tablespoons olive oil
• 2 tablespoons finely chopped garlic
• 1 cup packed julienned fresh basil
• 10 Roma tomatoes, chopped
• 3 Tablespoons balsamic vinegar
• Salt and pepper to taste

Tip: As a change to Roma tomatoes take advantage of the summer season by halving ripe cherry or sweet grape tomatoes to add a super-fresh"pop" to the salad. Directions: Cut the tops of the corn kernels off the cob with a a sharp knife and put into a bowl. Heat 2 tablespoons of the olive oil in each of 2 large skillets. Add 1/2 of the garlic and 1/2 of the corn to each of the skillets. Sautéed for 5 minutes or until the corn is tender. Remove from the heat. Add 1/2 of the basil to each skillet and mix well. Spoon the corn mixture into 2 large bowls. Cool slightly, stirring occasionally. Add 1/2 of the remaining olive oil, 1/2 the tomatoes, 1/2 of the vinegar and 1/2 of the remaining basil to each bowl and mix gently. Season with salt and pepper. Chill covered for 3 – 8 hours. Serves 10.

CHOCOLATE RASPBERRY TART
WITH WHITE CHOCOLATE CREAM
from Robyn, courtesy Best of Cooking Light 9

This make-ahead dessert features a creamy white chocolate filling, a dark chocolate crust, and a crown of glazed raspberries. For the prettiest presentation, add the raspberry topping within an hour of serving. Do not remove the bottom of the spring-form pan; simply place it on your serving plate.

Ingredients:

Crust:

• 1 TBS sugar
• 1 tsp unsweetened cocoa
• 6 chocolate graham cracker sheets
• 1 ounce bittersweet chocolate, chopped
• Dash of salt
• 1 large egg white
• Cooking spray

Filling:

• 1 cup fat-free milk
• 2 TBS sugar
• 2 large egg yolks
• 1 envelope unflavored gelatin
• 3 oz premium white backing chocolate, chipped
• 1 cup frozen Lite Cool Whip, thawed

Topping:

• 4 cups fresh raspberries (about 1.5 pints)
• ½ cup apple jelly
• 1 TBS fresh lemon juice
• chocolate curls (optional)
• mint leaves (optional)

DIRECTIONS
Preheat oven to 350 degrees
To prepare crust, place first 5 ingredients into a food processor; process until fine crumbs form (note – if you use un-chopped chocolate chips, fine crumbs will NOT form – I made the crust twice!)
Place 1 egg white in a small bowl; beat with a fork until frothy. Add 3 TBS beaten egg white through food chute with food processor on; process just until combined. Discard any remaining egg white. Press the crumb mixture into a 9-inch springform pan coated with cooking spray. Bake at 350 degrees for 7 minutes. Cool completely on wire rack.
To prepare filling, combine milk, 2 TBS sugar & egg yolks in a small saucepan. Sprinkle gelatin evenly over milk mixture. Let stand 5 minutes. Cook over medium heat 5 minutes or until gelatin dissolves and mixture begins to thicken, stirring constantly (it took about 7 or 8 minutes for me). Remove from heat; add white chocolate, stirring until chocolate melts and mixture is smooth. Scrape white chocolate mixture into a medium bowl. Place bowl in a larger ice-filled bowl until mixture cools and thickens (about 4 minutes), stirring constantly (do not allow gelatin mixture to set). Gently stir ¼ cup Cool Whip into white-chocolate mixture; gently fold in remaining ¾ cup Cool Whip. Scrape into prepared crust using a rubber spatula; spread evenly to edge of crust. Cover pan with plastic wrap; chill at least 1 hour.
To prepare topping, place raspberries in a large blow. Remove plastic wrap from tart pan; remove sides of tart pan. Heat apple jelly in a small saucepan until melted, stirring constantly. Remove from heat, and stir in lemon juice. Drizzle jelly mixture over raspberries; toss gently to coat. Spoon raspberry mixture evenly over filling. Refrigerate, uncovered, 15 minutes. Garnish with chocolate curls and mint leaves, if desired. Yield: 12 servings (serving = 1 wedge).
Calories: 184; Fat: 6g; Protein: 3.6g; Carb: 30.5g; Fiber: 3.1g