Recipes: Christmas Eve

the recipes

december 2003

Christmas Eve

Spicy Swordfish over Pasta

(Makes 4 servings)

1	teaspoon olive oil
2	cloves garlic, minced
8	ounces mushrooms, sliced
1/8	teaspoon crushed red pepper flakes
1	14 1/2-ounce can salt-free diced tomatoes
1/2	cup dry white wine
1	tablespoon tomato paste
1	teaspoon anchovy paste
1/4	teaspoon sugar substitute
1	teaspoon grated lemon zest
1	bay leaf
8	ounces linguini
10	ounces swordfish, skinned, cut into 1/3-inch slices

Heat the oil in a large non-stick pot. Add the garlic and mushrooms. Sauté until the mushrooms begin to soften, making sure the garlic does not burn. Add the crushed red pepper, tomatoes, wine, tomato paste, anchovy paste, sugar substitute, lemon zest and bay leaf. Simmer for 10 minutes.
Cook the pasta as per package directions to al dente. Drain and set aside
Place the swordfish slices in the tomato sauce, cover and cook until just cooked through. Toss with the cooked pasta and serve.

Per serving:	400 calories (10% calories from fat), 5 g total fat (1.0 g saturated fat), 24 g protein, 63 g carbohydrate, 9 g dietary fiber, 440 mg sodium, 308 mg potassium
Exchanges:	2 very lean meat/protein, 4 carbohydrate (2 1/2 bread/starch, 4 vegetable), 1 fat

Shaved Fennel and Parmesan Salad

(Makes 4 servings)

4	cups salad greens, rinsed and dried
1	medium fennel bulb, about 1/2 pound
2	tablespoons fresh lemon juice
2	tablespoons olive oil
2	tablespoons flat leaf parsley, chopped
	salt, optional
	freshly ground pepper
1	ounce parmesan cheese, shaved.

Divide the greens between 4 salad plates. Top with a layer of shaved or very thinly sliced fennel bulb. Discard the fronds.
In a small bowl, combine the lemon juice, oil, parsley, salt, if using and pepper. Drizzle over the salads and top with parmesan shavings.

Per serving:	130 calories (65% calories from fat), 9 g fat (2.0 g saturated fat), 4 g protein, 6 g carbohydrate, 2 g dietary fiber, 5 mg cholesterol, 150 mg sodium, 400 mg potassium
Diabetic exchanges:	1 vegetable, 1 1/2 fat

Winter Fruit Croustade

(makes 10 servings)

	Refrigerated butter flavored cooking spray
1 1/2	pounds ripe pears, peeled and diced
1 1/2	pounds tart apples like Granny Smith, peeled and diced
1/3	cup sugar substitute
1	teaspoon grated orange rind
1	tablespoon fresh lemon juice
1	sheet puff pastry from a 17.3-ounce box, thawed, but still cold. (Follow package directions.)
1	teaspoon egg substitute
	Fat-free, sugar-free frozen topping (optional)

Preheat oven to 400° F. Line a large baking sheet with parchment paper.
Heat a sauté pan and coat with cooking spray. Add the fruit and cook until the fruit begins to soften, about 5 minutes. Stir in the sugar substitute, orange zest and lemon juice. Cook slowly for another 5 minutes. Set aside to cool.
Roll out the puff pastry on a lightly floured board to a 10 by 16 inch rectangle. Place on the prepared baking sheet. Spread the fruit over the pastry leaving a two inch border. Fold the border up over the outside of the fruit. Brush the border with egg substitute and bake for 25 -30 minutes until browned. Serve warm with a fat-free, sugar-free frozen topping if you like.

Per serving:	180 calories (45% calories from fat), 10 g total fat (1.5 g saturated fat), 2 g protein, 24 g carbohydrate, 2 g dietary fiber, 0 mg cholesterol, 60 mg sodium, 127 mg potassium
Diabetic exchanges:	2 carbohydrate (bread/starch, 1 fruit), 2 fat

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