Sign in to wowOwow

Enter the username or e-mail address that you used when registering at wowOwow.
The password field is case sensitive. Click here if you have forgotten your password.

Please register for wowOwow

By registering, you indicate that you have read and agree
with our privacy policy and terms of service.
Home › Entertainment

A Friend Stopped By | 04/23/2009 1:00 am

Sheila Lukins's Food Face-Lift (Recipes)

Sheila Lukins’s fast, healthy and stylish updates of her favorite dishes are featured in her new cookbook, Ten: All the Foods We Love and 10 Perfect Recipes for Each. Read on for a few of her recipes, including one exclusively for wowOwow.
By Sheila Lukins
Courtesy of Workman Publishing

Linguine with Tomatoes and Basil
The easiest way to remove the rind from the brie is to place in the freezer for 1 to 2 hours. Remove for 15 minutes before slicing off the rind, and continue with the recipe.

3 large ripe tomatoes, cut into 1/2-inch pieces
6 ounces brie, rind removed, torn into irregular pieces
1/2 cup fresh basil leaves, rinsed, dried and slivered
3 garlic cloves, peeled and minced
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste
8 ounces linguine

1. Combine tomatoes, brie, basil, garlic and olive oil in a large serving bowl at least 2 to 4 hours before serving. Set aside, covered, at room temperature.
2. Bring 6 quarts of salted water to a boil in a large pot. Add 1 tablespoon olive oil. Add the linguine and boil until tender but still firm, about 12 minutes.
3. Drain the pasta and immediately toss with the tomato sauce. Serve at once, passing the pepper mill.

Serves 4 to 6

Sheila Lukins’s newest cookbook, Ten: All the Foods We Love and 10 Perfect Recipes for Each, is now available in bookstores.

bilde_0.jpg

« first‹ previous123
Read more about: A Friend Stopped By, Books, Cookbooks, Cooking, Dining, Food, Recipes, Sheila Lukins, Ten

17 Reader Comments (so far…) Sign In or Register to comment

albertmiller
Do you think anyone today is actually going to cook a more than one step recipe? Put in microwave and cook 2 mins.
By albertmiller on 04/23/2009 1:56 am
SuzannedeCornelia3
A lot of us do because we care about health for one, and good food. Notice the popularity of Whole Food Stores, Framer’s Markets, celebrity chef cooking shows, plethora of cookbooks, Slow Cooking Movement, etc? There are millions of us that would no more do what you are suggesting than vote for GWB. It’s called quality of life. 
By SuzannedeCornelia3 on 04/23/2009 4:15 am
SuzannedeCornelia3
sorry for the double post…and that was directed at Albert.
By SuzannedeCornelia3 on 04/23/2009 4:16 am
SuzannedeCornelia3
A lot of us do because we care about health for one, and good food. Notice the popularity of Whole Food Stores, Framer’s Markets, celebrity chef cooking shows, plethora of cookbooks, Slow Cooking Movement, etc? There are millions of us that would no more do what you are suggesting than marry GWB. It’s called quality of life. 
By SuzannedeCornelia3 on 04/23/2009 4:15 am
WashingtonCube

I’m afraid I wouldn’t be eating this recipe either. Too much sodium and carb content for me.  I do want to go back and find Suzanne’s health cleanser drink she left posted in earlier comments.  Can you post that again? I’ve always found Lukins recipes loaded with something I wouldn’t want, mainly calories.

twitter@washingtoncube

http://washingtoncube.blogspot.com

 

By WashingtonCube on 04/23/2009 4:45 pm
chefZee

Sorry to disagree, Albert, but my cooking classes are overflowing. The more folks are becoming interested in healthy delicious meals, which are relatively simple to make, the more they realize doing it yourself is the answer.
By chefZee on 04/27/2009 2:51 pm
albertmiller

I’m glad to hear that. The first step is cooking your own food. The second step is to cook only vegetables. No animal protein.. The third step is to put veggies in a pot, add some water or broth,cover tightly , cook up till boiling, turn off, eat in 10 mins. The ultimate is to eat all your greens, veggies and fruits, raw. We probably should live on leafy greens, seeds, and fruits. The ultimate fast food. In reading "Stop Inflamation Now", I find that when we eat ANY animal protein, we unleash an army of toxins into our bodies, which doesn’t happen with raw greens, fruits, seeds, or veggies. That’s why vegetarians live longer. They don’t constantly deluge their bodies with toxins from animal protein. At least it would be a good idea to follow Pritikens advice and eat no more than 3 oz of lean meat a day.Go to"Nutritional Database" and discover what values foods have, and how to combine veggies for optimal nutrition.

By albertmiller on 04/27/2009 5:38 pm
NP2

The recipes seem appealing, but the soba, penne and linguine are not healthy for me. Too many carbs. So, I would need to substitute either shirataki noodles or tofu. 

By NP2 on 04/23/2009 2:34 am
E

Sounds delicious but 1/2 cup of soy sauce sounds like a lot for a 2 serving dish.  I suppose that is how much the restaurants use though.  Please correct me if I am wrong but I think that 1/2 cup of lite soy sauce is approximately 3200 mg of sodium and so there’d be 1600 mg per serving on this dish.  However, I have to say that I’ve never used soba noodles - are they cooked (as per italian pastas) in boiling salted water or in some simply added to the wet ingredients?  Naturally the boiling salted water in addition to all that soy sauce might be too much for anyone.  I’m going to go out on a limb and guess that there’s no additional salt in the prep of the noodles. Yes - no?  Either way I’m going to highlight, print it and give it a whirl. 

Thanks for the recipe  =]

By E on 04/23/2009 12:22 pm
E

Okay -forgive me for missing step 3 on my first skim thru the recipe. Doh!

 3. Bring a large pot of salted water to a boil. Add the noodles and cook until al dente (just tender), about 6 minutes. 

By E on 04/23/2009 12:26 pm
E
At any rate I’ll be taking a look at the book - the recipes are very appealing and seem quite simple to prepare (and customize if desired).
By E on 04/23/2009 12:30 pm
RainbowPower
Darn…I though I would be able to look at this post and see that I could buy a $.89 cucumber or a $2.50 eggplant instead of having a $30,000 facelift. 
By RainbowPower on 04/23/2009 5:36 pm
nanchanu

For those who are concerned about the salt intake: the sauce is meant as a dipping sauce.  You won’t use nearly all of it (or you shouldn’t).

Soba is also great in some other pasta type recipes: I love it hot and cold with a traditional Japanese dipping sauce (NOT over rice!) but also in a pasta-ish type salad with shredded cabbage and almonds. it’s not a bad substitute for pasta, especially if you use traditional buckwheat soba, but I wouldn’t try to pair it with tomato sauce (shiver).

For those on low carb: kon-yaku noodles (found in Asian stores) may be a good substitute, but to me, they always tasted like rubber.  Maybe try half soba and half bean sprouts/shredded cabbage?  I love that combo with that dipping sauce.  Iitedekiimasu!

By nanchanu on 04/23/2009 6:56 pm
DeBrcaobj
I guess I shouldn’t have had the pizza and ginger ale for dinner eh?
By DeBrcaobj on 04/23/2009 10:31 pm
Barbara1
These sound like excellent recipes.  I love to cook so I’m not at all looking for those pre-packaged one-step microwave meals.  Nothing de-stresses me more than making a lovely meal for my family.  Or baking a gorgeous dessert!  For those who seem to be hyperventilating over the carbs and sodium, I would bet that you could fit this in to a healthy menu plan for a week.  The soy is in a dipping sauce…it’s not like you’re drinking it.
By Barbara1 on 04/27/2009 10:42 am
12next ›last »