Mom's Fridge Pickles

from Fresh Every Day by Sara Foster

makes about 1 quart

1 cup white vinegar
1/4 cup sugar
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
6 whole cloves
2 bay leaves
1 teaspoon crushed red pepper flakes
1 teaspoon dill seed
4 to 5 small kirby (pickling) cucumbers, peeled in stripes and sliced into 1/8 inch thick rounds
1 small white onion, thinly sliced into rounds

1. Combine the vinegar, sugar, salt, black pepper, cloves, bay leaves, red pepper flakes, and dill seed in a quart jar. Place the lid on the jar and shake until the sugar has dissolved.

2. Layer the cucumbers and onion in the jar using a wooden spoon to press them tightly into the jar. Place the lid on the jar, shake it well, and refrigerate at least 4 hours, shaking the jar occasionally to keep the ingredients mixed. These pickles will keep in the refrigerator for at least 1 month.

Panini with Prosciutto, Roasted Pepper and Mozzarella

Recipe courtesy Rachael Ray
Serving Size : 4

1/3 pound thinly sliced prosciutto di Parma
8 thin slices chewy -- crusty Italian bread from a large loaf
1 jar roasted red peppers -- (16-ounce) drained well
1 pound fresh mozzarella -- sliced
Extra-virgin olive oil -- for drizzling

Preheat a grill pan or large nonstick griddle over medium to medium high heat. Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread. Top with an even layer of roasted pepper and an even layer of sliced mozzarella, top with another slice of bread. Drizzle the tops of your assembled sandwiches with extra-virgin olive oil. Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with additional extra-virgin olive oil. Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour or heavy canned goods. Press the sandwiches 2 or 3 minutes on each side, then serve immediately.

Potato, Tomato, and Spinach Soup

Recipe courtesy Rachael Ray
Serving Size : 4

3 cloves crushed or finely chopped garlic
1 large onion -- chopped
2 tablespoons extra-virgin olive oil
2 quarts chicken broth
3 pounds all purpose potatoes -- peeled and thinly sliced
1 pound fresh triple washed spinach -- stems picked and coarsely chopped
1/4 teaspoon nutmeg -- grated or ground
Salt and pepper
1 can chunky-style crushed tomatoes or diced tomatoes in puree -- (28-ounce)
1/2 cup grated Parmigiano-Reggiano or Romano

In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.

White Bean Salad with Zucchini and Parmesan

from Everyday Food magazine, July/August 2006.

2 cans (15.5 oz each) cannellini beans, drained and rinsed
3/4 pound zucchini (about 2 small), trimmed, quartered lengthwise and thinly sliced on the diagonal
4 ozs. green beans, trimmed and thinly sliced on the diagonal (3/4 cup)
2 ounces fresh Parmesan cheese, crumbled (1/2 cup)
1/2 cup fresh basil leaves, torn
grated zest and juice of 2 lemons
1 tablespoon olive oil
coarse salt and ground pepper

In a medium bowl, place cannellini beans, zucchini, green beans, Parmesan, basil, lemon zest and juice, and oil; season with salt and pepper. Toss to combine. Serves 4.

Classic Blueberry Muffins

from King Arthur Flour's Baker's Companion

8 Tbs butter
1 cup sugar
1/2 tsp salt
2 large eggs
2 tsp baking powder
2 cups uinbleached all-purpose flour
1/2 cup milk
1 tsp vanilla extract
2 1/2 cups fresh or dried blueberries
2 tsp sugar or cinnamon sugar for topping (optional)

Preheat the oven to 375º. In a medium sized mixing bowl, cream together the butter, sugar, and salt. Add the eggs one at a time, beating well after each addition. Add the baking powder, then add the flour alternating with the milk, beating well after each addition. Mash 1/2 cup of the blueberries and add them to the batter. Stir in the vanilla at the end, along with the whole blueberries.

Mound the batter into 12 lightly greased or paper-lined muffin cups, filling each completely to the top (actually, over the top; the batter is thick enough that it'll hold it's shape). Sprinkle with sugar or cinnamon sugar, if desired.

Bake the muffins for 30 minutes, or until a cake tester inserted in the center of one comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan to cool completely on the rack, or gently flip them sideways in the pan. (Muffins left in the pan will steam, creating a tough crust.)

Makes 12 muffins.

Chile Spiced Popcorn Mix

Chile Spiced Popcorn Mix

1/2 Cup popcorn kernels, popped in a hot air popper
1 stick of butter, melted
1 tsp. freshly ground coriander
1/2 tsp. ground cumin
1/2 tsp. Ancho Chile Powder
1/2 tsp. Paprika
1/8 tsp. Spanish Smoked Paprika
1 tsp sea salt
1/8 tsp. freshly ground black pepper
1/2 Cup pine nuts (or pignoli) lightly toasted
1/2 Cup dried blueberries
1/2 Cup dried cranberries

Preheat oven to 350º. Place the popped popcorn in a large mixing bowl. Add the ground coriander, cumin, Ancho chile powder, paprika, smoked paprika, sea salt, and black pepper to the melted butter. Whisk well to incorporate. Pour the melted butter over the poprocn, and stir well with a wooden spoon. Pour the popcorn onto an ungreased baking sheet (I used a half-sheet pan). Place in the oven. Bake for 10 minutes, stirring after 5 minutes. Allow to cool, and pour into a large bowl. Add the toasted pine nuts, blueberries, and cranberries. Toss well. Enjoy!

Marinated Flank Steak

Marinated Flank Steak,
recipe courtesy Everyday Food Magazine

Serves 8; Prep time: 45 minutes; Total time: 2 hours


6 garlic cloves, minced
Coarse salt and ground pepper
1 quart apple juice
1/4 cup whiskey (optional)
2 tablespoons whole-grain mustard
2 tablespoons olive oil, plus more for grates
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce, such as Tabasco
2 flank steaks (about 1 1/2 pounds each), pricked all over with a fork


1. In a 9-by-13-inch baking dish, whisk together garlic, 1/2 teaspoon each salt and pepper, apple juice, whiskey (if using), mustard, oil, Worcestershire, and hot sauce. Add steaks, and turn to coat; marinate at room temperature, turning occasionally, 1 hour, or cover with plastic wrap and refrigerate up to 1 day.


2. Lift steaks from marinade onto a platter; set aside. Make sauce: Place reserved marinade in a large saucepan. Bring to a boil over high heat; cook until thickened and reduced to about 1 cup, 20 to 25 minutes. Season with salt and pepper.


3. Meanwhile, heat grill to high; lightly oil grates. Place steaks on grill. Cook, turning once, until well browned and cooked to desired doneness, 6 to 8 minutes per side for medium-rare (130 to 135 degrees on an instant-read thermometer).Transfer steaks to a cutting board, and tent with aluminum foil. Let rest 10 minutes before thinly slicing against the grain. Serve with sauce.

Strawberry Ice Cream

Strawberry Ice Cream

• 3 Cups half & half
• 1 (14 oz) can Eagle Brand Sweetened Condensed Milk
• 1 Tablespoon Vanilla
• 1 Cup freshly mashed strawberries

Combine all of the ingredients in a bowl. Chill for 1 hour. Stir and pour into the freezer of an ice cream maker. Follow manufacturer's instructions for perfect homemade strawberry ice cream.

Blueberry Almond Tea Bread

Blueberry Almond Tea Bread

makes 1 generous 9x5x3 loaf.

2 Cups flour
1 Cup sugar
1 TBS baking powder
1/4 tsp. salt
1 1/2 Cup fresh or frozen blueberries (if frozen, do not thaw)
2 eggs
1 banana, mashed with a fork
1/4 tsp. almond extract
1 Cup buttermilk
3 TBS vegetable oil
Topping:
1 TBS sugar
1/8 tsp. cinnamon
dash nutmeg
2 TBS sliced almonds

Preheat oven to 350º. Spray the bottom only of a 9x5x3 loaf pan, or 2 8x4 loaf pans.

Combine flour, sugar, baking powder and salt. Mix well. Gently fold in blueberries, and set aside. In another bowl, beat the eggs gently, add the banana, almond extract, buttermilk, and vegetable oil. Whisk together. Add the wet ingredients to the flour mixture. Stir just to combine- being careful not to overstir. Pour into the prepared baking pan(s).

In a small bowl, combine sugar, cinnamon, nutmeg, and almonds. Liberally sprinkle all over the top of the batter.

Bake for 1 hour. Let cool in the pan for at least 20 minutes before loosening the edges and removing from the pan. Let cool completely. For best results, wrap in plastic wrap and refrigerate overnight before slicing and serving.

Grilled Meatballs

Meatballs
Recipe from Rachael Ray, 30 Minute Meals and FoodTV

1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops) Worcestershire sauce,
1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls) grated Parmigiano or Romano
Coarse salt and black pepper

Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.

And here's my version:

1 1/2 pounds ground beef
1 cup Panko (Japanese Bread Crumbs)
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 tsp. crushed red pepper flakes
1/2 tsp. finely grated lemon zest
1/4 cup flat leafed parsley- finely chopped
1/4 cup Pecorino Romano cheese, finely grated
Salt and pepper to taste

Combine all ingredients and roll into balls about 1 1/2 inches in diameter. Taking a bamboo skewer, slowly insert the skewer into 3 meatballs per skewer, flatten slightly. Sprinkle lightly with salt and pepper. Cook over a high heat grill for about 10 minutes, turning frequently.

Chicken Tikka

Chicken Tikka
by Rachael Ray as found in 30 Minute Meals 2.

Makes 4 Servings

1 cup plain yogurt
1 rounded teaspoon mild curry paste
Juice of 1 lemon
3 Tablespoons chopped cilantro leaves
1 1/2 pounds chicken tenders


Preheat grill pan or indoor electric grill to high.

Combine yogurt, curry paste, lemon juice, and cilantro in a shallow dish. Add chicken tenders and coat evenly. Thread chicken tenders onto skewers, and cook on high for about 5 minutes on each side.

Serve with your choice of chutneys, flatbreads, and raita.

Rhubarb Custard Bars

Rhubarb Custard Bars
Recipe By : Cooking Light Magazine (with minor modifications)
Serving Size : 20

Crust:
1 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1/8 teaspoon salt
9 tablespoons chilled butter -- cut into small pieces
Cooking spray

Filling:
1/3 cup all-purpose flour
1 1/2 cups sugar
1 1/2 cups 1% low-fat milk
3 large eggs
5 cups sliced fresh or frozen rhubarb (unthawed) -- (1/2-inch)
1/4 teaspoon cinnamon
zest of 1 lemon

Topping:
1/2 cup sugar
1/2 cup block-style fat-free cream cheese -- (4 ounces)
1/2 cup block-style 1/3-less-fat cream cheese -- (4 ounces)
1/2 teaspoon vanilla extract
1 cup frozen fat-free whipped topping -- thawed
Mint sprigs (optional)

Preheat oven to 350°.To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, 1/2 cup sugar, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until crust is golden brown.

To prepare filling, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour and 1 1/2 cups sugar in a large bowl; add milk and eggs, stirring with a whisk until well blended.Stir in cinnamon and lemon zest. Stir in rhubarb. Pour rhubarb mixture over crust. Bake at 350° for 40 minutes or until set. Cool to room temperature.

To prepare topping, place 1/2 cup sugar, cheeses, and vanilla in a bowl; beat with a mixer at medium speed until smooth. Gently fold in whipped topping; spread evenly over baked custard. Cover and chill at least 1 hour. Garnish with mint sprigs, if desired.
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A Tour of Albania

Albanian Vegetable Pie

Ingredients

1 cup (240 mL) oil, preferably olive oil
1½ packets (or about 30) pastry leaves (Filo dough)
1½ pounds (680 g) spinach, chopped
1 cup (240 mL) diced feta cheese
½ cup (120 mL) chopped green onions
2-3 eggs
1½ t salt
[edit]

Procedure
A medium-sized, round baking pan is recommended because it's more authentic but any medium-sized baking pan will do.
Brush the baking pan with some of the oil, and start laying the pastry leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until half of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan.
Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, oil, onions, eggs and salt, and spread this mixture over the already laid pastry leaves. Finish by covering the spinach with the rest of the pastry leaves repeating the first-half procedure and then roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil and bake moderately at 350°F (175°C) for about 45 minutes, or until golden brown. Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes. Sometimes a green salad adds to the meal!
Serves 4-6.


Albanian Burger Steaks

Ingredients:
1 1/2 lb Ground beef
1 Egg
1/4 cup Onion, minced
1/2 tsp Black pepper
Mint leaves
2 Cloves garlic, minced
2 slices Bread, soaked in milk and squeezed
2 tsp Salt
3 tbl Minced mint leaves

Method:Times staff writer Rose Dosti's mother adapted Albanian flavor preferences to American hamburger with these results.Combine beef, garlic, egg, bread, onion, salt, pepper and mint. Shape into 4 oblong patties and fry 8 to 10 minutes on each side in lightly greased skillet. Serve on hot plates and garnish with additional mint leaves, if desired.

Cream of Asparagus Soup

Cream of Asparagus Soup

1 lb fresh asparagus or 1 (12 ounce) package frozen asparagus
1 1/2 cups chicken stock or canned chicken broth
2 tablespoons chopped onions
1 cup milk or cream
salt
pepper

If using fresh asparagus, wash stalks and cut off the coarse ends.

Cook the asparagus in 2 cups boiling water until tender. Drain, reserving 1 cup of the water.

Cut off the tips, chop them and reserve.

Put the chicken stock, onion, and reserved water in a pan and bring to boil. Add the asparagus and simmer for 5 minutes.

Put through a strainer or vegetable mill or puree in a food processor or an electric blender. Return to the pot and add the milk or cream and salt and pepper to taste. Reheat and adjust the seasonings.

Before serving, sprinkle with reserved chopped tips.
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Per Serving (excluding unknown items): 8 Calories; trace Fat (3.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable.

Canyon Ranch Berry Fruit Crepes

Canyon Ranch Berry Fruit Crepes

Crepes
2 eggs
1 1/2 cups skim milk
1/4 tsp salt
1/4 cup plus 1 tsp canola oil
1 cup whole-wheat flour
Filling
1 cup lowfat ricotta cheese
3 tbsp powdered sugar (or 2 tbsp honey)
1 tsp grated lemon zest
1/2 tsp cinnamon
1 1/2 cups fresh organic* berries, such as blueberries, blackberries or sliced strawberries, or a mixture of berries

In a medium bowl, beat eggs until smooth. Add milk, salt, 1/4 cup oil and flour and mix well, until mixture resembles thin pancake batter.

Heat 1 tsp oil in a nonstick sauté or crepe pan over medium heat. Pour 3 tbsp batter into the pan and immediately tilt and gently rotate the pan to coat the entire bottom. Cook until the edges begin to turn brown and the top is firm to the touch. Loosen edges and flip crepe. Cook 15 to 20 seconds more and remove. Repeat for remaining crepes.

To keep crepes warm, place on a plate and cover with a kitchen towel.

Combine ricotta, sugar, zest, and cinnamon in a medium bowl and mix well. Place 1 crepe on a flat surface. Spread 1 heaping tbsp filling in center of crepe. Top with 2 tbsp berries and roll. Repeat for all crepes.

*Canyon Ranch uses organic berries because conventionally grown ones contain high amounts of pesticides. In addition, organic berries have higher levels of flavonoids (cancer-fighting substances) than conventional ones. Nutritional analysis per serving (2 crepes): 280 calories, 14 g fat (3 g saturated fat), 28 g carbohydrates, 12 g protein, 14 g fiber
Makes 6 servings.
SELFJune 2003
Epicurious.com © CondéNet, Inc. All rights reserved

Penne with Zucchini and Ricotta

Penne with Zucchini and Ricotta

Recipe By : Cooking Light Magazine

Serving Size : 6

1 package penne (tube-shaped pasta) -- (16-ounce)
3 garlic cloves -- peeled
2 pounds small zucchini -- halved lengthwise and cut diagonally into 1/2-inch slices (about 7 cups)
1/4 cup grated fresh Parmesan cheese -- (1 ounce) divided
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh or 1 teaspoon dried marjoram
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup part-skim ricotta cheese

Cook pasta and garlic in boiling water 7 minutes; add zucchini, and cook 3 minutes. Drain well; discard garlic cloves. Place pasta mixture in a large bowl. Add 2 tablespoons Parmesan, oil, marjoram, salt, and pepper; toss well to coat. Drop ricotta by tablespoonfuls into pasta mixture; toss well. Sprinkle each serving with Parmesan.

Ricotta Hotcakes

Ricotta Hotcakes

Recipe By : Nigella Lawson

9 ounces ricotta cheese -- part skim milk -- 1 cup plus 2 tablespoons
1/2 cup milk -- skim
2 whole eggs -- separted
3/4 cup flour
1 teaspoon baking powder
1 pinch salt
2 teaspoons oil

Combine ricotta, milk and yolks; mix well. Stir flour, powder and salt together and add to ricotta mixture.

Beat egg whites till foamy with whisk, fold into ricotta mixture.

Heat oil in pan, drop in batter by spoonfuls and cook 1 min, flip and cook till done on other side. Serve with syrup.

Source: ""Nigella;' Forever summer'""

Carribean Chicken Marinade

* Exported from MasterCook *
Caribbean Chicken


1/2 cup pineapple juice, frozen concentrate -- thawed
1/4 cup lime juice
zest of 2 small limes
1/4 cup brown sugar -- firmly packed
1/4 cup soy sauce
1/4 cup water
2 tablespoons molasses
a few dashes habanero tabasco sauce (to taste)
6 chicken breast, no skin, no bone, R-T-C

Combine pineapple juice, lime juice, brown sugar, soy sauce, water, molasses, and red pepper in a shallow glass dish or zip lock bag until sugar is dissolved. Add chicken; cover dish or close bag. Marinate in refrigerator up to 6 hours, turning once.
Grill chicken, covered, over medium coals, 10 to 15 minutes or until chicken is cooked through and juices run clear.
Source: "lvs2cook on Recipezaar" - - - - - - - - - - - - - - - - - - -

To make a basting glaze, double the marinade. Before putting chicken in, pour half the marinade into a saucepan and boil for about 20 minutes or so, stirring frequently. Allow to cool, and use the reduction to baste while cooking.

Martha's Coconut Cake

Coconut Cake

Makes one 9-inch square cake. Feel free to use 9-inch round pans if you do not have square pans. The baking time will be the same.

3 sticks unsalted butter, plus more for pans
3 1/2 cups flour, plus more for pans
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1 cup packed sweetened, shredded coconut
2 2/3 cups sugar
4 large whole eggs, plus 4 egg whites
1 tablespoon pure vanilla extract
1 1/2 cups unsweetened coconut milk
Seven minute frosting
Coconut curls or toasted coconut for garnish


Preheat oven to 350º. Butter two 9x9x2 inch cake pans; line the bottom with parchment paper. Butter parchment, and dust with flour, tapping out excess, set aside. Into a large bowl, sift together the flour, baking powder and salt. Pulse shredded coconut in a food processor until finely chopped. Stir chopped coconut into the flour mixture until combined; set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. One at a time, beat in the eggs, egg whites, and vanilla; incorporating each egg fully before adding another. With the mixer on low speed, add the flour mixture in two parts, alternating with the coconut milk and beginning and ending with the flour, beat until combined after each addition.

Divide batter between prepared pans, and smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in the centers comes out clean, about 55 minutes. Transfer pans to a wire rack to cool 30 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert the cakes and let them cool completely, top sides up.

Using a serrated knife, trim the tops of the cake layers to make them level. Place on layer on a cake and top with 1 1/2 cups seven minute frosting. Place other cake layer on top, cut side down. Using an offset spatula, spread remaining frosting over entire cake, swirling to cover in a decorative fashion. Sprinkle entire cake with coconut curls or toasted coconut as desired. Cake can be kept in the refrigerator for up to 3 days.

**My notes: I used Baker's Joy spray instead of butter, flour, and parchment to grease the pans. I also opted for the toasted coconut, which adds a really great flavor. The seven minute frosting is a perfect compliment to this cake. The recipe follows:

Seven Minute Frosting

Makes about 8 cups

1 1/2 cups sugar
2 tablespoons light corn syrup
6 large egg whites
1 teaspoon pure vanilla extract

In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and the egg whites. Cook over medium heat, stirring frequently, until themixturee reads 160º on an instant-read thermometer, about 2 minutes.

Attach the bowl to the mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 5 minutes. Beat in the vanilla, use immediately.

C

Basil Shrimp with Feta and Orzo

Basil Shrimp with Feta and Orzo

1 regular-size foil oven bag
Cooking spray
1/2 cup uncooked orzo (rice-shaped pasta) (I used 3/4 cup to empty a box)
2 teaspoons olive oil, divided
1 cup diced tomato
3/4 cup sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice (I used the juice of 1 whole lemon)
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound large shrimp, peeled and deveined
1/4 cup chopped fresh basil

Preheat oven to 450°.

Coat inside of oven bag with cooking spray.

Place the bag on a large shallow baking pan.

Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag.

Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal.

Bake at 450° for 25 minutes or until the shrimp are done. Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.

Yield: 2 servings (serving size: 1 cup orzo and about 5 ounces shrimp)

CALORIES 498(26% from fat); FAT 14.4g (sat 5.5g,mono 5.1g,poly 1.9g); PROTEIN 38.8g; CHOLESTEROL 219mg; CALCIUM 258mg; SODIUM 817mg; FIBER 3.4g; IRON 6.5mg; CARBOHYDRATE 52.7g Cooking Light, MARCH 2000