Oats, pasta add fiber and flavor
Compiled from Times wiresPublished March 30, 2005
An easy way to include whole grains in the family diet is to find recipes that use them as an ingredient in versatile dishes with a wide appeal.
The recipes here, main dishes and savory treats, use oatmeal or whole wheat pasta to add nutrition and fiber:
ROSEMARY OLIVE SCONES: The quick bread with Mediterranean flavoring has the tender texture of a Southern biscuit, combined with a touch of heartiness from the oats. Eat them as a snack or as accompaniment to another dish.
MAPLE PECAN OATMEAL BARS: These sweet treats are an appealing lunch-box item or dessert to bake at any season, even when it's not maple-sugaring time. The syrup flavors both the oatmeal cookie base and the sweet pecan topping.
FETTUCCINE WITH MUSHROOM CREAM SAUCE: Whole wheat pasta is often thought of as bland and chewy, but many varieties now in stores have great flavor and pair well with sauces. The sauce is this rich dish can also be used with chicken or meat.
BAKED PENNE WITH TOMATOES, BASIL AND SAUSAGE: This hearty recipe is great for a potluck dinner. The pork sausage (use your favorite variety) with fennel complements the flavor of the dish.
Rosemary Olive Scones1 1/2 cups all-purpose flour
1 cup oats (quick or old-fashioned, uncooked)
1 tablespoon granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
3/4 teaspoon black pepper
1/2 teaspoon salt (optional)
8 tablespoons butter or margarine, chilled
1/3 cup half-and-half or milk
2 eggs, lightly beaten
1/3 cup finely chopped onion
1/4 cup Kalamata or ripe olives, pitted and coarsely chopped
Heat oven to 425 degrees. Lightly grease cookie sheet.
In large bowl, combine flour, oats, sugar, baking powder, rosemary, pepper and salt. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Combine milk, eggs, onion and olives; add to dry ingredients. Mix just until dry ingredients are moistened. Turn out onto lightly floured surface; knead 8 to 10 times. Pat dough into 8-inch circle about 3/4-inch thick. Cut into 8 wedges; place wedges on cookie sheet. Bake 18 to 20 minutes or until light golden brown. Serve warm.
Makes 8 scones.
Source: Quaker Oats.
Maple Pecan Oatmeal Bars2 1/4 cups oats (quick or old-fashioned, uncooked)
2 cups all-purpose flour
1 1/2 cups firmly packed brown sugar
3/4 cup shredded coconut (optional)
1 teaspoon baking soda
1 teaspoon salt (optional)
12 tablespoons (11/2 sticks) margarine or butter, melted
1/3 cup maple syrup or maple-flavored pancake syrup
1 egg, lightly beaten
1 teaspoon vanilla
For topping:
1 1/2 cups chopped pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/3 cup maple syrup or maple-flavored pancake syrup
Heat oven to 350 degrees. Lightly spray 13- by 9-inch baking pan with cooking spray.
For bars: Combine oats, flour, sugar, coconut (if desired), baking soda and salt (if desired) in large bowl; mix well. In small bowl, combine butter, syrup, egg and vanilla; mix well. Add to oat mixture; mix well (dough will be stiff). Press dough evenly onto bottom of pan.
For topping: Combine pecans and sugar in bowl; mix well. Sprinkle evenly over dough, pressing down lightly. Drizzle evenly with syrup.
Bake 35 to 38 minutes or until edges are set but center is soft. (Do not overbake.) Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Makes 32 bars.
Source: Quaker Oats.
Fettuccine With Mushroom Cream Sauce3 tablespoons olive oil
1 pound white mushrooms or any mixture of mushrooms, cleaned, sliced (about 4 to 5 cups)
1 teaspoon finely chopped garlic
1 tablespoon dried Italian herbs
1/2 cup dry white wine
1 can (14 ounces) petite-diced tomatoes, undrained
2 teaspoons tomato paste
3/4 cup heavy whipping cream or fat-free half-and-half
Salt and freshly ground black pepper to taste
1 pound whole wheat fettuccine or favorite long pasta
2 tablespoons finely chopped fresh flat-leaf parsley, plus extra for garnish
Extra-virgin olive oil
In a large heavy skillet, heat the olive oil over medium-high heat.
Stir in the mushrooms and cook, stirring and shaking from time to time, until they are browned, about 5 minutes.
Stir in the garlic and herbs; cook 1 minute. Add wine and boil the sauce for 1 minute. Stir in the tomatoes, tomato paste and heavy whipping cream. Season the sauce with salt and pepper to taste.
Reduce the heat and simmer, stirring from time to time, until the sauce thickens slightly, 10 to 15 minutes. While sauce is thickening, boil the fettuccine in 6 quarts of salted water until al dente, about 6 to 9 minutes.
Remove the pasta from the water and drain it well. Stir the parsley into the sauce and serve it hot over the fettuccine. Finish the dish with a drizzle of extra-virgin olive oil and a sprinkling of chopped flat-leaf parsley and serve as a main entree.
Serves: 4 (generously).
Source: "Kitchen Coach Weeknight Cooking" by Jennifer Bushman (Wiley, $19.95).
Baked Penne With Tomatoes, Basil and Sausage2 tablespoons olive oil
1 cup finely chopped white onion
1 tablespoon mashed fresh garlic (about 3 cloves)
1 pound Italian sausage with fennel or hot spices, casing removed, meat crumbled
1 pound whole wheat penne pasta
1 can (28 ounces) whole Italian plum tomatoes, chopped with the juice
1/4 cup freshly chopped basil
Salt and freshly ground black pepper to taste
1 cup low-fat ricotta cheese
1 cup grated Parmesan-Reggiano or Parmesan cheese, divided
1/2 cup finely chopped fresh flat-leaf parsley
1/2 pound fresh mozzarella, cut into cubes
Preheat the oven to 400 degrees. Lightly oil a large baking dish.
In a large, heavy skillet, heat the olive oil over medium-high heat.
Add the onion and cook, stirring, until it's soft, about 7 minutes.
Add the garlic and sausage and cook, stirring, until the sausage is browned, 5 to 7 minutes more. If the sausage has given off a lot of fat, pour it off before you continue.
While the sausage is browning, cook the penne pasta in 6 quarts boiling salt water until it's al dente, about 6 to 9 minutes. Drain the pasta well.
Add the tomatoes with their juice to the sausage and let the mixture simmer, uncovered, until the liquid thickens, about 20 minutes. Add the basil and season with salt and pepper.
In a large bowl, mix the ricotta, 1/2 cup Parmesan and parsley; season with salt and pepper. Toss the pasta into the cheese mixture.
Add sausage mixture and toss again. Add mozzarella and pour everything into prepared dish. Sprinkle with remaining Parmesan cheese and bake, uncovered, about 20 minutes, until top is lightly browned.
Serve immediately. Serves: 6 or more.
Source: Adapted from "Kitchen Coach Weeknight Cooking" by Jennifer Bushman (Wiley, $19.95).