RIGATONI WITH CHICKEN, VEGETABLES AND TOMATO SAUCE

This is the last one from the low-chol cookbook, mostly because my fingers are tired. I have actually made this one, and it is delicious. It makes a lot, and tastes great cold as a kind of salad thing the next day.

2 cups uncooked rigatoni, preferably whole wheat
2 tablespoons canola or olive oil
2 cups broccoli florets
1 medium zucchini washed and sliced
1 small red pepper, washed and small diced
1 lb boneless chicken, cut into small pieces
3 cups high quality all-purpose tomato sauce (the stuff in jars - pasta sauce - not the stuff you put on hotdogs)
1/2 cup sliced fresh basil
2 cups shredded low fat mozzarella cheese

Firstly, have a large baking dish ready.
Cook rigatoni according to package instructions, then put return to pot and cover.
Heat 1 teaspoon oil in pan and add broccoli, zucchini and pepper and saute for 5 minutes. Add a little water to prevent sticking. Transfer to bowl with pasta.
Add remaining oil and saute chicken until cooked through. Add tomato sauce and stir until heated through.
Add to pasta bowl, and add basil. Mix carefully, then pour into baking dish. Put cheese over, and place under grill (broiler) until cheese is bubbly.

SAUTEED SHRIMP (or CHICKEN) WITH ZUCCHINI AND TOMATOES ON PASTA

Yeah to the low-cholesterol cookbook

12oz whole wheat thin spaghetti
1 tablespoon plus 2 teaspoons olive oil
2 cups diced zucchini
salt and pepper
1 cup sliced thin scallions (spring onions)
1 small garlic clove, minced
1 lb medium shrimp, peeled and deveined (or chicken)
1 14.5 oz can diced tomatoes
2 teaspoons grated lime or lemon zest
2 tablespoons fresh squeezed lime or lemon juice
1/2 cup thin sliced fresh basil or chopped fresh cilantro (

Cook pasta according to instructions. Place back in pot, stir in 2 teaspoons olive oil to prevent sticking. Cover, and set aside in warm place.
Heat 1 1/2 teaspoons or olive oil in large pan over medium-high heat. Add zucchini, salt and pepper and saute for 2 minutes. Add to pasta and recover pot. Return pan to heat and add remaining 1 1/2 teaspoons oil. Add scallions, garlic, and shrimp and saute for 3 minutes. (If using chicken, I would brown the chicken separately and then do the scallions and garlic). Gently stir in tomatoes, and lime and saute for a minute longer.
Add to pasta, and stir gently. Serve.

BOK CHOY WITH SOY SAUCE AND GARLIC

Again, from the low cholesterol cookbook.

1 tablespoon canola oil
1 teaspoon toasted sesame oil
1 small onion, finely chopped
1 large garlic clove, minced
1 pound bok choy, washed, stems trimmed and sliced
1 tablespoon soy sauce
1 teaspoon seasoned rice vinegar
toasted sesame seeds, to garnish

In a large pan, heat oils together over medium-high heat. Add onion and saute. Add garlic and bok choy and saute, stirring occasionally for 3 minutes, or until the bok choy stalks are tender. Add soy sauce and vinegar, stir and cook no longer than 30 seconds.
Transfer to serving dish, and garnish.

CLASSIC MINESTRONE

This is from a book called "Eating for Lower Cholesterol" by Catherine Jones. I haven't yet made this, or the next few recipes, but I need to return the book to the library, so I am posting the recipes I want here so I can find them again.

3 tablespoons olive or canola oil
1 onion, finely chopped
2 garlic cloves, crushed
2 carrots, peeled and sliced (or 1 cup sliced baby carrots)
1 cup thinly sliced leeks
1 medium potato, peeled and small diced
2 celery stalks, thinly sliced
2 teaspoons dried oregano
1 medium zucchini, small diced
1 cup frozen green peas
1 cup great northern beans, rinsed and drained
8 cups fat free low-sodium stock
3/4 cup ditalini pasta, or other small pasta
1 can (14.5oz) diced tomatoes
salt and pepper

Heat oil in large pan over medium-high heat. Add onion and saute, then add garlic, carrots, leeks, potato, celery and oregano and saute for 3 minutes, stirring constantly. Add zucchini, peas, beans and stock and bring to boil. Reduce heat and simmer uncovered for 5 minutes.
Add pasta and tomatoes and simmer 10 minutes.
Adjust seasoning, add more stock if soup is too thick.
Garnish with chopped basil and parmesan if required.

GUINNESS CHOCOLATE CAKE
(again, thanks Nigella. I haven't made this yet, but it sounds great, and I have to return the book to the library).

1 cup guinness
1 stick plus 2 tablespoons unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar (castor sugar)
3/4 cup sour cream
2 eggs
1 tablespoon pure vanilla extract
2 cups all purpose flour
2 1/2 teaspoons baking soda

Preheat oven to 350F (180C), butter and line a 9" springform pan.
Pour guinness and butter into a wide saucepan, and heat until butter is melted. Whisk in cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown mixture, and then whisk in the flour and baking soda.

Pour cake batter into the pan, and bake for 45-60 minutes. Leave in pan to cool, and turn out when cold.

TOPPING

8oz cream cheese
1 1/4 cups confectioners sugar
1/2 cup heavy cream

Lightly whip the cream cheese until smooth, add sugar and beat together. Add cream and beat again until spreadable.

SPECIAL NOTE: The idea is to ice the cake with lots of white topping so it looks like a pint of guinness.

CHEATS BUTTERCREAM FILLING (for cakes)
Many thanks to Nigella for this one

1 cup confectioners (icing) sugar
4 teaspoons custard powder
3/4 stick soft butter (a stick is a 1/4 of a pound of butter, so figure it out yourself)
1 1/2 teaspoons boiling water

Process sugar and custard powder to get rid of any lumps, and then add butter, processing until it all comes together. Add boiling water slowly while still processing, to make easier it easier to spread.