Dieting tips

The South Beach Diet
The South Beach diet is a weight loss system started by Cardiologist arthur agatston which stresses that one should consume "good carbohydrates" instead of "bad carbs" and "good fats" instead of "bad fats"
Doctor agatston invented his system for people who have cardiac problems, as a result of his detailed analysis of scientific studies on other weight loss regimes.
"good" foods include, canadian bacon, turkey breast, fish, ricotta cheese, peanuts, nonfat yoghurt and certain vegetables, like lentils, lettuce and turnips.

Penne with Vodka and Tomato Cream Sauce

	Category	Alcoholic Drink Recipes
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Ingredients And Procedures

1 tb Butter

1 tb Olive oil

1 Onion, chopped

28 oz Can Italian plum tomatoes

1 c Heavy cream

1/4 c Vodka

1/4 ts Dried crushed red pepper

1 lb Penne pasta

1/4 c Parmesan; freshly grated

1 tb Fresh chives; minced

Drain, seed and chop the tomatoes. Melt butter with oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes. Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 25 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer to a large bowl. Bring sauce to a simmer. Pour over pasta and toss well. Sprinkle with Parmesan and chives and serve. From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

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<h1>Penne with Vodka and Tomato Cream Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 tb Butter <P>1 tb Olive oil <P>1 Onion, chopped <P>28 oz Can Italian plum tomatoes <P>1 c Heavy cream <P>1/4 c Vodka <P>1/4 ts Dried crushed red pepper <P>1 lb Penne pasta <P>1/4 c Parmesan; freshly grated <P>1 tb Fresh chives; minced <P>Drain, seed and chop the tomatoes. Melt butter with oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes. Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 25 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer to a large bowl. Bring sauce to a simmer. Pour over pasta and toss well. Sprinkle with Parmesan and chives and serve. From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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