Low Fat Butter Lemon Spaghetti Kosher Dairy Food

LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling, salted water according to package directions (until al-dente') Stirring occasionally, about 8 minutes.
• Meanwhile, whisk the olive oil, Parmesan cheese and lemon juice in a large bowl.
• Drain the pasta, reserving 1 cup of the cooking liquid.
• Toss the pasta with the lemon sauce, and add the reserved cooking liquid and toss again. (Adding 1/4 cup at a time as needed to moisten.).
• Season with the salt & pepper. Garnish with lemon zest and chopped basil.

LOW FAT BUTTER & LEMON SPAGHETTI (KOSHER-DAIRY)

Steps:

• Cook spaghetti as directed, make sure it's el dante (=ready but still a bit firm).
• Sieve - do not rinse.
• In the same pot, melt butter - make sure it stays white - add garlic, lemon and parsley and stir.
• Add spaghetti and mix it all together.
• Add salt as desired.
• Enjoy!

LEMON SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente.
• Meanwhile, combine the olive oil and lemon zest and juice in a large skillet. When you are about to drain the spaghetti, turn the heat under the skillet to medium. Reserve 1 cup pasta-cooking water, then drain the spaghetti and transfer to the skillet. Add 3/4 cup of the reserved cooking water and toss to combine. Add the butter and cook, tossing quickly, until the sauce glazes the spaghetti, about 30 seconds; add more cooking water a few tablespoons at a time if the spaghetti seems dry. Add the parmesan and toss to melt; season with salt.
• Divide the spaghetti among bowls. Top generously with more Parmesan and coarse pepper.

LOW-FAT EGGPLANT PARMESAN (KOSHER-DAIRY)

Steps:

• Preheat over to 400°F.
• Line a large baking sheet with baking paper (or foil) and spray with olive oil spray.
• Peel eggplants, and cut crosswise into ~1/4"-thick slices.
• Beat egg whites + water in a shallow dish, and dip eggplant into egg whites, then into bread crumbs, pressing crumbs and cover thoroughly eggplant all over.
• Arrange the eggplant on prepared baking sheet and spray olive oil spray over eggplant slices.
• Bake for 30 minutes, turning eggplant over after 20 minutes until golden-brown. (To prepare the entire amount I had to do this twice).
• Heat olive oil in pan, saute the onion until tender, add garlic and basil, and as soon as you smell the garlic add tomatoes with all the juices.
• Lower flame, add milk and continue to saute for 2-4 minutes until tomatoes are tender and pan full of fluids.
• Spoon 1/3 of Tomato Sauce Mixture from pan and spread into sprayed baking dish. 39X25 Cm Baking Dish (or 9-inch square).
• Place half of eggplant over sauce.
• Spoon 1/2 of remaining Tomato sauce over eggplant.
• Sprinkle half of mozzarella on top.
• Repeat with remaining eggplant, tomato sauce and mozzarella.
• Sprinkle Parmesan on top and bake for 20 minutes - until eggplant is piping hot and sauce & cheese is bubbly.
• Serve hot.
• Enjoy!

HANUKKAH SUFGANIYOT (DAIRY)

Steps:

• Dissolve yeast in 1/2 cup warm milk in a large bowl; let stand 5 minutes or until foamy. Add remaining 1/4 cup warm milk, granulated sugar, and next 5 ingredients (through egg); beat with a mixer at medium speed until blended (butter will not be completed melted).
• Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour to yeast mixture; beat at medium speed until smooth. Stir in 1 cup flour to form a soft dough. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
• Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough into 16 portions, rolling each portion into a ball.
• Place dough balls on a large baking sheet lined with parchment paper. Cover and let rise 45 minutes or until dough is doubled in size.
• Preheat oven to 375°F.
• Uncover balls. Bake at 375F for 14 minutes or until browned. Remove from pan; cool completely on a wire rack.
• Make a pocket in each roll using the handle of a wooden spoon, pushing to but not through the opposite end. Fill with about 2 teaspoons jam, using plastic condiment bottle or a piping bag. Sprinkle rolls with powdered sugar.

RICH LOW FAT CHOCOLATE CAKE (KOSHER-DAIRY)

Steps:

• Preheat oven to 390 degrees F. (180 C).
• Grease baking pan with a little bit of the margarine.
• Mix the rest of the margarine with sugar and 1 whole egg until mixture is unified.
• Gradually and alternately add: flour, cocoa, 1 whole egg, pudding, flour, cocoa, apple sauce, pudding -- and so on, until all mixes up nicely to a homogeneous mixture.
• Pure into greased baking pan (square or round) and bake for about 30 minutes, or until cake is ready: dry and bouncy to touch.
• When the cake is ready I take it out of the oven and cover-seal it with aluminum foil until cools. This ensures the crust keeps moist.
• To decorate, I use chocolate syrup, usually Hershey's (w/0g fat)- and spread it all over as if it was frosting. It's good enough for the sprinkles to stick, and it adds additional moist and chocolaty flavor.
• Enjoy!
• *** You may substitute the dairy pudding with soy pudding to make this cake Pareve.
• 20 Servings - Nutritional Values for 1 Serving: 202 Calories, 31.5 grams Carbohydrates, 3.2 grams Proteins, 6.6 grams Fat, 21.6 Milligrams Cholesterol - 29.4% Fat!

LOW FAT LEMON-MERINGUE PIE ON CRUST (KOSHER-DAIRY)

Steps:

• The Crust:.
• Mix crumbs in a bowl with melted butter.
• Add egg white and lemon peel and mix.
• Flat into a 9.5-inch round pie pan.
• Bake for 5 minutes in a preheated oven at 410°F.
• The Filling:.
• Cook all ingredients in double boiler until thickened.
• Pour into pan with the pie crust - Wait a while till it thickens some more before topping with the meringue.
• Top with meringue which has been beaten stiff with sugar.
• Bake for 10 minutes in a preheated oven at 410F or until golden brown.
• Leave to cool in oven.
• Serve when totally cooled down.
• Another option to The Crust:: 1 cup Flour. 4-5 Ice-Cold Water. 1/2 ts Cider Vinegar. 1/2 Tbs Powder Sugar. dash salt. 3 1/2 Tbs. Butter or Canola Oil. To Prepare: Mix 1/2 of the flour with water and vinegar. Mix rest of ingredients and add to first mixture. Work well with a fork till crust is formed and flat in pie pan. Bake in a preheated oven 450F for 10-15 minutes or until golden brown. Follow the rest of the steps as described.
• The Filling is based on Jeff Hixson's recipe.

LOW FAT CHOCOLATE-CHIPS COOKIES (KOSHER-DAIRY)

Steps:

• Preheat oven to 350°F (175°C).
• Mix flour, baking soda and salt.
• In a large bowl mix brown sugar, powder sugar, butter and vanilla extract.
• Add bitten egg whites to sugar mixture.
• Gradually alternate and add milk and dry ingredients to the sugar + egg mixture.
• Mix in the chocolate chips.
• Using two spoons, place cookie portions onto baking sheet lined with baking paper. Make sure to leave a lot of space between cookies.
• Bake for 10-12 minutes, until center of cookie is stable - DO NOT over bake!.
• Place baked cookies on cooling net.
• * When cookies are ready they are moist and soft - they are not supposed to be dry and hard.
• Enjoy!
• Remarks:.
• * When using a mixer follow the same order of directions: first the sugar mixture, egg-whites and lastly the dry ingredients and the chocolate chips.
• * If you'd like the recipe to be Pareve, you can use margarine instead of butter, and water instead of milk - but I am not sure about the taste -- .