www.youtube.com/watch?v=7q_xuM-i-OY

Servings: 1 13 cups tomatoes, diced 1 1/2 cups red onion, chopped 1/2 cup scallions, chopped 1/3 cup garlic, chopped 1/3 cup basil, fresh chopped 1/3 cup parsley 3 tablespoons balsamic vinegar 2 tablespoons red wine vinegar 1 tablespoon worcestershire sauce 2 teaspoons lemon juice 2 teaspoons salt 2 teaspoons black pepper 1/2 cup extra virgin olive oil 1/2 cup 90 /10 blended oil 1/2 cup black olives, chopped

Per Serving (excluding unknown items): 999 Calories; 108g Fat (94.7% calories from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4424mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 21 1/2 Fat; 1/2 Other Carbohydrates.

2 large eggs
1 tablespoon chopped Italian
parsley
1 tablespoon grated Parmesan-
Reggiano cheese
1 tablespoon milk or heavy
cream
salt and pepper
1 cup all-purpose flour
3 cups bread crumbs
4 6 ounce lemon sole filets
1/4 cup blended oil In a mixing bowl, whisk together the eggs, parsley, grated cheese, and heavy cream. Season with salt and pepper.

Place bread crumbs and the flour in two seperate plates.

Dredge filets in the flour, then in the egg mix, and then the bread crumbs. Repeat process if desired.

Heat oil in a large skillet over medium-high heat. Add the filets and fry until golden, about 3-4 minutes. Flip the filets ove and fry for 3-4 minutes more.

Remove from the skillet and drain on paper towels.

Serve immediateley. Per Serving: 471 Calories; 7g Fat (14.0% calories from fat); 16g Protein; 83g Carbohydrate; 3g Dietary Fiber;
106mg Cholesterol; 734mg Sodium.

Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat. ]]> http://carminestv.com/pan-fried-lemon-sole/feed/ 0 http://carminestv.com/raspberry-mousse-napoleons/ http://carminestv.com/raspberry-mousse-napoleons/#comments Tue, 04 Aug 2009 19:05:25 +0000 admin http://blog.carminestv.com/?p=468 Servings: 2

4 sheets phyllo dough

1/2 cup unsalted butter, melted

6 tablespoons granulated sugar

1 4 inch heart shaped cookie
cutter

2 pints fresh raspberries

1/4 cup Framboise or raspberry
liquor

1 cup heavy cream

3 tablespoons powdered sugar

2 teaspoons vanilla extract

zest of 1/2 lemon Preheat the oven to 275 degrees.

Lay one sheet of phyllo on a clean work surface and brush with the melted butter, and sprinkle with 1 tablespoon of granulated sugar. Lay another sheet on top of the first, and again brush with melted butter and sprinkle with granulated sugar. Finish the remaining 2 sheets on top the same way.

Using a cookie cutter, cut as many shapes out of the phyllo as possible, 8 being ideal.

Line a baking sheet with parchment paper and sprinkle the paper with the remaining granulated sugar. Place the phyllo cut outs on the parchment paper, then cover them with another piece of parchment paper. then. cover the top piece of paper with another baking sheet. Place in the preheated oven and cook for 8-10 minutes, until light brown.

Meanwhile, puree 1 pint of raspberries and the Framboise in a food processor. remove from the processor and strain through a fine mesh strainer.

In a mixing bowl, whip the heavy cream with the powdered sugar, vanilla, and zest until stiff peaks form.

Fold the raspberry puree into the whipped cream. Fill a pastry bag with the mousse and refrigerate to chill.

Place alternating layers of cookies and mousse stacked on top of each other. Use the remaining fresh raspberries for garnish, and serve immediately. Per Serving: 1256 Calories; 94g Fat (69.7% calories from fat); 8g Protein; 84g Carbohydrate; 18g Dietary Fiber; 287mg Cholesterol; 235mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 1 1/2 Fruit; 1/2 Non-Fat Milk; 18 1/2 Fat; 3 1/2 Other Carbohydrates. ]]> http://carminestv.com/raspberry-mousse-napoleons/feed/ 3 http://carminestv.com/gnocchi-with-wild-mushroom-ragu/ http://carminestv.com/gnocchi-with-wild-mushroom-ragu/#comments Tue, 04 Aug 2009 18:56:55 +0000 admin http://blog.carminestv.com/?p=466 Servings: 6

2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 pounds wild mushrooms,
cleaned and stemmed, stems
reserved for stock
2 shallots, minced
1/4 cup cooking sherry
3/4 cup mushroom stock, or
chicken stock, or water
1/2 cup heavy cream
1 teaspoon chopped basil
1 teaspoon chopped thyme
2 pounds gnocchi
2 teaspoons truffle oil (optional)
Parmesan cheese, grated Bring large pot of water to a rolling boil

Heat the oil and buter in a saute pan over medium-high heat.

Add the mushrooms and shallots cook for 10-12 minutes, stiring occasionaly, until the mushrooms and tender and browned.

Add the sherry to the pan and continue cooking until the shery has evaporated.

Add the stock or water, cream, basil, and thyme and bring to a boil.

Once boiling, lower the pan to a simmer and season with salt and pepper.

Place the gnocchi in the boiling water and cook until the gnocchi begin to float, about 4-5 minutes. Drain the gnochhi and add it to the simmering saute pan, then toss well.

Divide the gnocchi between sx plates. Sprinkle the Parmesan cheese over each plate along with the truffle oil and serve. Per Serving: 159 Calories; 16g Fat (93.5% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 38mg Cholesterol; 9mg Sodium.

Exchanges: 0 Vegetable; 0 Non-Fat Milk; 3 Fat. ]]> http://carminestv.com/gnocchi-with-wild-mushroom-ragu/feed/ 1 http://carminestv.com/shaved-fennel-and-tangelo-salad/ http://carminestv.com/shaved-fennel-and-tangelo-salad/#comments Tue, 04 Aug 2009 18:52:46 +0000 admin http://blog.carminestv.com/?p=464

Servings: 4

1/4 cup extra virgin olive oil
1 tablespoon rice wine vinegar
1 tablespoon sherry vinegar
2 tablespoons finely chopped
shallots
2 teaspoons finely chopped
tangerine zest
8 ounces chopped Romaine
lettuce
2 medium fennel bulbs, shaved
thin
4 tangelo, segmented, juice
reserved
4 ounces pignoli nuts

Whisk oil, vinegars, shallots and zest. Season with salt and pepper.

Divide Romaine among four plates. Spoon fennel and tangelo segments over the Romaine. Sprinkle pignoli nuts over salad and serve.

Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 9 1/2 Fat; 0 Other Carbohydrates. ]]> http://carminestv.com/shaved-fennel-and-tangelo-salad/feed/ 1 http://carminestv.com/zabaglione-with-fresh-berries/ http://carminestv.com/zabaglione-with-fresh-berries/#comments Tue, 04 Aug 2009 18:49:32 +0000 admin http://blog.carminestv.com/?p=462

Servings: 4

assorted fresh berries, such as
strawberries, raspberries,
bluberries, etc.
1/8 cup granulated sugar
1/2 cup cold water
16 large egg yolks
3/4 cup Marsala wine
1/4 cup Gran Marnier
1 teaspoon lemon zest
1 tablespoon orange zest
1/2 teaspoon cinnamon

Mix fresh berries with the water and 1/2 cup of the granulated sugar, stir well, and set aside in the refrigerator for 20-30 minutes.

Evenly distribute the chilled fruit mixture between 12 serving bowls or margarita glasses.

Whisk all of the ingredients in a seperate nonreactive bowl set over simmering water.

Whisk constantly and turn the bowl occassionally until the mixture becomes foamy and then thickens to coat the back of a spoon.

Spoon the custard, while still hot, over the 12 bowls or glasses of the fresh fruit, and refrigerate until ready to enjoy.

Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates. ]]> http://carminestv.com/zabaglione-with-fresh-berries/feed/ 1 http://carminestv.com/risotto-stuffed-escarole/ http://carminestv.com/risotto-stuffed-escarole/#comments Tue, 04 Aug 2009 18:45:02 +0000 admin http://blog.carminestv.com/?p=458

Servings: 4

1 large escarole
4 tablespoons extra virgin olive
oil
3/4 cup Arborio rice, par
cooked
2 cloves garlic, sliced thin
1/2 roasted red pepper, chopped
1/2 roasted yellow pepper,
chopped
1/3 cup golden raisins
1/2 cup pignoli nuts, toasted
1 egg, beaten
1 cup grated Romano cheese
1/3 cup breadcrumbs

Preheat oven to 425 degrees.

Cut escarole into quarters legnthwise, making sure to leave the escarole attached at the base to keep the escarole from falling apart.

Bring a large pot of water to a boil. When boiling, add the escarole quarters and cook until soft, about 7-8 minutes. Drain and cool.

Heat 2 tablespoons of oil in a large pan over medium-high heat. Add the garlic and cook until it begins to toast, about 3 minutes. Add the roasted peppers, raisins, and pignoli and continue to cook for 3-4 minutes more. Your Text Here Remove pan from the heat and stir in the rice. Allow the mix to cool.

Stir in the beaten egg and half of the grated cheese. Season with salt and pepper.

Cut off and discard the base of the escarole. Gentle spread the leaves of the escarole and place one quarter of the cooked mixture in each quarter of the escarole. Roll the escarole and place seam side down in a shallow baking dish.

Drizzle remaining olive oil over escarole on baking sheet. Sprinkle remaining cheese and bread crumbs on top. Cover baking sheet with foil and bake in oven for 15-20 minutes.

Remove foil and turn on broiler, toasting cheese and bread crumbs. When toasted, serve immediately.

Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 1/2 Fat. ]]> http://carminestv.com/risotto-stuffed-escarole/feed/ 2 http://carminestv.com/pumpkin-lasagna/ http://carminestv.com/pumpkin-lasagna/#comments Tue, 04 Aug 2009 18:23:41 +0000 admin http://blog.carminestv.com/?p=456

Servings: 10

3 pounds pumpkin
2 tablespoons olive oil
4 garlic cloves, poached or
roasted, mashed
2 tablespoons blended oilZ
salt and pepper
1/2 teaspoon pumpkin spice
(cinammon, clove, etc.)
3 cups milk
1 bay leaf
3 tablespoons unsalted butter
3 tablespoons all purpose flour
1/2 tablespoon fresh ground
nutmeb
1 cup grated Parmesan-
Reggiano cheese
1/2 pound fresh lasagna sheets
1/2 pound thin sliced Parma
prosciutto, jullienne

Preheat the oven to 350 degrees.

Cut the pumpkin in half and scrape out the seeds.Sprinkle the oil on the flesh of the pumpkin. Place the pumpkin flesh side down on a baking sheet and bake until soft, about 50-60 minutes.

When fork tender, remove the pumpkin from the oven and spoon out the meat into a colander and drain. When drained, mash the pumkin and season with salt, pepper, and pumpkin spice. Set aside.

Bring a large pot of water to a boil and cook the pasta sheets.

Place a saucepan over medium heat and heat the milk and the bay leaf. In a seperate saucepan, melt the butter, then whisk in the flour. Continue whisking until the flour is cooked, and the butter is bubbly and smooth. Discard the bay leaf and whisk the milk into the flour. Allow to cook until thick (should coat the back of a spoon). Add the mashed garlic, nutmeg and 1/2 of the grated cheeses. Adjust salt and pepper seasoning.

Drain the pasta sheets. Spread 1/4 of the cream sauce on the botom of baking dish. Place a layer of pasta sheets on top. Next, spoon 1/2 of the pumpkin spread to cover the pasta sheet. Repeat the steps until all of the pasta and pumpkin has been used.Finish the top of the last pasta sheet with cream sauce, and the remaining grated cheese.

Place in the oven and bake until browned and warmed through, about 40 minutes.

Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat. ]]> http://carminestv.com/pumpkin-lasagna/feed/ 8 http://carminestv.com/pork-and-bell-pepper-stew/ http://carminestv.com/pork-and-bell-pepper-stew/#comments Tue, 04 Aug 2009 18:23:16 +0000 admin http://blog.carminestv.com/?p=453

Servings: 4

1/2 cup olive oil
1 medium onion, jullienne
4 centiliters garlic, sliced thin
1 pound lean pork shoulder, cut
into bite size pieces
1/2 pound ground pork sausage
1 cup bell peppers, jullienne
2 medium carrots, 1/4 inch
thick slices
3 red bliss potatoes, diced
1 bay leaf
1 cup dry red wine
1 14 ounce can diced tomatoes
2 cups beef broth
2 tablespoons unsalted butter

Heat oil in a stock pot over medium-high heat. Add the onion and cook until softened, about 3-4 minutes.

Add the garlic and continue cooking until garlic is toasted.

Add the pork, sausage, and peppers to the pot and brown the meat on all sides.

Add carrots, potaotes, bay leaf and wine to th pot. Scrape the bottom of the pot to loosen any bits.

Add tomatoes and the broth, lower flame to medium, and let simmer for 90 minutes, Remove bay leaf.

Stir in the butter and serve.

Exchanges: 1 Lean Meat; 1 Vegetable; 4 1/2 Fat. ]]> http://carminestv.com/pork-and-bell-pepper-stew/feed/ 1