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Recipe: Cookbook - Recipes from The Essential Eating Well Cookbook: Good Carbs, Good Fats, Great Flavors from Eating Well Magazine by Patsy Jamieson

Recipe Collections
1. Whole Wheat Fusilli with Beef Ragu
This chunky, full-bodied sauce is a good match for hearty whole-wheat pasta. We ve augmented a little lean ground beef with mushrooms to get a rich, meaty sauce that has a minimum of saturated fat.

2. South Pacific Shrimp
Vibrant Southeast Asian seasonings are a natural with shrimp. Freeze any leftover coconut milk or refrigerate it for several days; you can use it instead of broth or water to cook rice or enrich a curry.

3. Chocolate Hazelnut Cake
Turn this moist, dense and truly chocolaty cake into an elegant dessert by garnishing each serving with a dollop of whipped cream, some fresh raspberries and a light dusting of cocoa. Note that this cake does not contain any leavening: beaten egg whites alone are used to lighten it.

Recipes from: The Essential Eating Well Cookbook: Good Carbs, Good Fats, Great Flavors from Eating Well Magazine by Patsy Jamieson
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