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Wednesday, September 14, 2005


[ ELECTRIC KITCHEN ]

This spaghetti recipe
saves time and energy

Now that summer's nearly gone and school's back in session, daily routines are a bit more hectic. Here's a recipe for spaghetti that saves time and energy because both the pasta and sauce are made in one pot -- no need to boil the noodles separately. Try one of the new multigrain pastas available at most supermarkets -- you'll be surprised at how good they taste.

25-Minute Spaghetti

1 pound ground beef or ground poultry
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 cup diced celery
1 quart tomato juice
1 can (6 ounces) tomato paste
1 bay leaf
1/4 teaspoon hot pepper sauce
1/2 teaspoon garlic salt
Dash pepper
1 package (8 ounces) spaghetti
Grated Parmesan cheese

In a large pot, brown meat; drain oil. Add onion, green pepper, celery, tomato juice, tomato paste and seasonings. Bring to a boil; add spaghetti. Cover and simmer for 25 minutes. Stir well before serving; sprinkle with cheese. Serves 6.

Approximate nutritional analysis, per serving (excluding parmesan cheese): 360 calories, 13 g total fat, 5 g saturated fat, 45 mg cholesterol, greater than 1,020 mg sodium, 42 g carbohydrate, 3 g fiber, 8 g sugar, 20 g protein.

While the spaghetti's cooking, throw together this salad -- it's simple, light and very refreshing. It was originally demonstrated during our Portuguese cooking show in 1973 and has been a favorite ever since.

Portuguese Green Salad

1 head romaine lettuce
1 bunch watercress, cut in 1-inch lengths (about 6 cups)
1 red onion, thinly sliced
1 large tomato, diced
1/2 cup pitted black olives, sliced
1/2 cup garbanzo beans
1/4 cup canola or olive oil
1/4 cup lemon juice
Hawaiian rock salt
Freshly ground black pepper

In a large salad bowl, break romaine into bite-size pieces. Add watercress, onion, tomato, olives and beans. In a blender or glass jar, blend oil with lemon juice. Pour over salad and toss gently. Serve with Hawaiian salt and freshly ground black pepper. Serves 6.

Approximate nutritional analysis, per serving (excluding salt to taste): 140 calories, 11 g total fat, 1.5 g saturated fat, no cholesterol, greater than 120 mg sodium, 9 g carbohydrate, 3 g fiber, 4 g sugar, 3 g protein.


"Electric Kitchen" is based on the Hawaiian Electric Co.'s database
of recipes, which is available online at www.heco.com



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