{"id":10223,"date":"2010-09-02T07:22:21","date_gmt":"2010-09-02T07:22:21","guid":{"rendered":"http:\/\/horizonsmagazine.com\/blog\/?p=10223"},"modified":"2010-09-02T07:22:21","modified_gmt":"2010-09-02T07:22:21","slug":"ravioli-how-i-ate-it-in-the-past-and-how-i-eat-it-now","status":"publish","type":"post","link":"http:\/\/horizonsmagazine.com\/blog\/ravioli-how-i-ate-it-in-the-past-and-how-i-eat-it-now\/","title":{"rendered":"Ravioli – how I ate it in the past and how I eat it now"},"content":{"rendered":"
\"Ravioli<\/a>

Ravioli Tom Yum Soup<\/p><\/div>\n

In 2004, I changed to a low fat diet<\/a> and now I look for new ways to introduce old favorite foods back into the menu.\u00a0 I always loved pasta, and used to eat it with butter, lots of butter.\u00a0 About 60 pounds of butter apparently.\u00a0 For several years I didn’t eat it at all, I was afraid to fall into bad habits with it.\u00a0 Last month I had some real butter for the first time in 5 years and it had no real taste to me and I didn’t care for the feel of it on my tongue.\u00a0 Thank God for small favors, I kid you not.<\/p>\n

So in the past I’d have a big bowl of ravioli with butter and garlic, probably with garlic bread on the side.\u00a0 Now, I’ll add 3 or 4 to a light soup, such as the tom yum soup<\/a> I made yesterday, with crushed lemongrass, galangal<\/a>, keffir lime leaves, several dried chilies simmered in a light chicken broth for 20 minutes then broth strained.\u00a0 Do not eat the lemon grass or lime leaves or gangalal – they are woodsy bits.\u00a0 To the clear broth, add 1 thinly sliced shallot, 2 sliced scallions, a handful of beansprouts and a handful (or can) of straw mushrooms. 1 teaspoon of tom yum paste or nam prik pao.<\/p>\n

RELATED:\u00a0 <\/a>Goddess Grub<\/a>, Luscious <\/span>Low Fat Meals<\/p>\n

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