Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include Turkey Meatloaf and Abruzzi Fish Stew. Enjoy!
BAKED TERIYAKI CHICKEN AND BROCCOLI
This comes from Chungah Rhee, whose blog, Damn Delicious, is really fantastic. I highly recommend it.
Chungah begins this recipe by writing, “A takeout classic baked right at home with homemade teriyaki sauce – perfect over rice! Can be made ahead of time too!” Yield: 6 Servings; Prep Time: 1 hours; Cook Times: 40 minutes; Total Time: 1 hour 40 minutes.
To view this online, go to http://damndelicious.net/2016/05/20/baked-teriyaki-chicken-broccoli/.
Ingredients
6 bone-in, skin-on chicken thighs* (see note)
2 tablespoons unsalted butter
12 ounces broccoli florets
6 carrots, cut diagonally in 1-inch-thick slices
1 teaspoon sesame seeds
1 green onion, thinly sliced
For the Teriyaki Sauce
1 tablespoon cornstarch
1/2 cup reduced sodium soy sauce
1/3 cup brown sugar, packed
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 tablespoons honey
Directions:
Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
To make the teriyaki sauce, whisk together cornstarch and 1/4 cup water in a small bowl; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/2 cup and set aside.
In a gallon size Ziploc bag or large bowl, combine teriyaki sauce and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the sauce.
Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat.
Place chicken, skin-side up, in a single layer into the prepared baking dish. Top with broccoli, carrots and reserved 1/2 cup teriyaki sauce.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Serve immediately, garnished with sesame seeds and green onion, if desired.
Note: *Boneless, skinless chicken breasts (or thighs) can be substituted.
BUDGET-FRIENDLY PASTITSIO (GREEK LASAGNA)
This is from Diabetes Food Hub, and begins, “This version of Greek Lasagna is a great family meal that pairs well with a green salad topped with a little feta cheese and light Greek salad dressing.”
Prep Time: 30 minutes; Servings: 12; Serving Size: 1 slice
View this online at https://www.diabetesfoodhub.org/recipes/budget-friendly-pastitsio-greek-lasagna.html.
Ingredients
1 spray Nonstick cooking spray
1 medium onion (diced)
20 oz lean ground turkey (93% fat-free)
2 1/2 tsp ground cinnamon
1 tsp ground oregano
1/2 tsp salt (optional)
1/2 tsp black pepper
2 can tomato sauce (15 ounce, low-sodium)
1 tbsp fresh parsley (chopped)
1 lbs brown rice or quinoa penne pasta (or whole wheat penne pasta)
1 tbsp olive oil
2 tbsp whole wheat flour
2 cups skim milk
1/8 tsp ground nutmeg
1/3 cup Parmesan cheese (freshly grated)
1 egg
Time: 20 minutes; Servings: 8
Directions
Preheat the oven to 350 degrees F. Coat a 9x13-inch baking sheet with cooking spray. Set aside.
Add cooking spray to a large nonstick sauté pan. Sauté onions for 4-5 minutes or until translucent. Add in ground turkey and sauté for 8-10 minutes, or until turkey is cooked through.
Add cinnamon, oregano, salt (optional), ground black pepper, and tomato sauce. Stir to combine and bring to a simmer for 5-7 minutes or until just starting to thicken.
Stir in parsley and set aside.
Cook pasta according to package directions, omitting salt. Drain and stir immediately into turkey mixture. Pour the pasta and turkey mixture into the baking sheet and press down so it is evenly spread in the pan.
Add the olive oil to a small sauce pan over medium heat. Stir in flour and cook the flour for 1-2 minutes, taking care not to brown it. Stir constantly.
Slowly whisk in the skim milk and bring to a boil, whisking constantly. Whisk in the nutmeg and parmesan cheese.
In a small bowl, whisk the egg and then slowly whisk in the hot milk mixture to temper the egg. Add the rest of the milk mixture to the egg and then pour over the top of the pasta, spreading to coat the entire thing.
Bake on the middle rack of the oven for 30 minutes or until bubbly and top is golden brown.
BANANA SNACKING CAKE WITH SALTED CARAMEL GLAZE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This buttery snacking cake is a bit like banana bread, but richer, and topped with a sticky caramel frosting that is dotted with crunchy flakes of sea salt. The frosting, made from brown sugar and heavy cream, is easier than a classic caramel, but just as compelling, with the sea salt contrasting perfectly with its sweetness. It’s important to use ripe bananas here. Soft, spotty ones with dark yellow skins will be the sweetest and most complex. Firm, pale yellow bananas just don’t have enough intensity to flavor the cake.”
For the Glaze:
Yield: 12 servings; Time: 1 hour, plus cooling
This was featured in “Three Snacking Cakes to Change Your Afternoons”, and can be viewed online here.
Ingredients
For the Cake:
1/2 cup unsalted butter (1 stick), melted, plus more for pan
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 cup mashed banana (from 2 to 3 very ripe bananas)
1/4 cup sour cream
2 tablespoons dark brown sugar
2 large eggs
1 teaspoon vanilla extract
For the Glaze:
4 tablespoons unsalted butter (1/2 stick), cut into pieces
1/3 packed cup dark brown sugar
1/4 cup heavy cream
Large pinch of fine sea salt
1/4 cup confectioners’ sugar
Flaky sea salt, for serving
Preparation
Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.
In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk in bananas, melted butter, sour cream, brown sugar, eggs and vanilla.
Scrape into baking pan and smooth the top. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.
When cake is cool, make the glaze: In a medium or large pot (not a small one because the mixture will bubble up), combine butter, brown sugar, heavy cream and salt. Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.
Whisk in confectioners’ sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 30 minutes. Sprinkle with flaky sea salt before serving.
ABRUZZI FISH STEW
This was in the October 2016 issue Runner's World, page 45. Makes 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
2 lb. assorted fish and shellfish (such as snapper, cod, red mullet, clams, mussels, and shrimp)
4 large tomatoes, chopped
4 cloves garlic, chopped
1/3 cup extra virgin olive oil
1/3 cup chopped fresh Italian parsley leaves, plus extra for garnish
Salt and freshly ground black pepper
1 lb. spaghetti
Instructions
Preheat the oven to 375°F. Cut fish into 2" to 3" pieces, scrub the clams and mussels, and peel and devein the shrimp. In a heavy-bottomed 12" ovenproof skillet or Dutch oven, combine tomatoes, garlic, oil, parsley, and salt and pepper to taste. Cover with a lid and bake for 10 minutes. Season fish with salt and pepper, and gently add to tomatoes. Cover and bake for another 10 minutes or until fish is opaque. Scatter shellfish over the top, cover, and bake for another 10 minutes or until all shells have opened and shrimp is opaque.
While seafood bakes, cook spaghetti according to package directions. Drain. Add pasta to seafood pan and mix gently to combine. Sprinkle with parsley. Makes 8 servings.
Nutrition Information: Calories per serving: 415; Protein: 27 g; Carbs: 48 g; Fiber: 3 g; Sugar: 4 g; Total fat: 12 g; Saturated fat: 2 g; Sodium: 307 mg
VEGGIE-LOADED PASTA
This is from The Mayo Clinic Diet. Serving size: 1 1/2 cups. Serves 6.
To view this online, click here.
Ingredients
1 tablespoon canola oil
1/2 cup onions, chopped
1 cup mushrooms, sliced
1 clove garlic, minced
12 ounces soy crumbles, ground
2 cans tomatoes, diced, no salt added (14.5 ounces each)
2 cups small zucchini, cut into 1/4-inch slices
1 teaspoon dried Italian seasoning
1/2 teaspoon black pepper, ground
6 ounces whole wheat bow-tie pasta
3 tablespoon basil, fresh (or 3 teaspoons dried basil)
Instructions
Place a large saucepan over medium to high heat.
Add the oil, onion, mushrooms and garlic. Cook until the onion is tender.
Add soy crumbles, tomatoes, zucchini, Italian seasoning and pepper. Bring mixture to a boil; reduce heat and simmer for 20 to 30 minutes or until the sauce thickens.
While the mixture is simmering, cook the pasta according to the package directions.
When the pasta is finished cooking, drain well and gently mix into the vegetable sauce. Garnish with basil.
Nutritional Information: Amount per serving: Calories: 260; Total fat: 6 g; Saturated fat: 1 g; Sodium: 300 mg; Total carbohydrate: 33 g; Dietary fiber: 8 g; Protein: 17 g
TURKEY MEATLOAF
This comes from Sam Sifton in The New York Times cooking email. Sam wrote, “This is a recipe that helps explain the Twitter-era term ‘humblebrag.’ I made it for the celebrated writer and filmmaker Nora Ephron after a different recipe resulted in a disaster and I had to discard the result with only a few hours before my dinner with -- did I mention? -- Nora Ephron. It derives from a meatball dish once cooked by the chef Mark Ladner at the restaurant Lupa in Manhattan, and published as a recipe in Details magazine in the early years of the century. I scaled it up over the years, increasing some spices here and there, lessening others, until I had what I thought to be a pretty terrific meatloaf. But don't take my word for it. ‘This is remarkable,’ Ms. Ephron told me. I'm bragging about it still.” Yield: 6 to 8 servings; Time: 1 hour 30 minutes.
This was featured in “Potlucky” and can be viewed online here.
Note: This recipe calls for 1 cup red wine. If, like me, you don’t keep wine or any alcohol around the house, I imagine you could replace this with 1 cup water. Yes, this will affect the taste a little, but it’s do-able.
Ingredients
8 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1/4 teaspoon red pepper flakes
1 cup fresh bread crumbs of any provenance
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup whole milk
1 pound ground turkey
1 pound sweet Italian pork sausage, casing removed, crumbled
1/4 cup extra-virgin olive oil
4 ounces bacon, chopped
1 medium red onion, finely chopped
1 28-ounce can whole tomatoes, preferably San Marzano, seeds removed
1 cup red wine
1/4 bunch mint
Preparation
Preheat the oven to 450 degrees. Combine 2/3 of the garlic, the rosemary, pepper flakes, bread crumbs, salt and pepper. Add the milk and mix. Add the turkey and sausage and mix once more to combine; don’t overmix. Transfer onto a board and shape into a fine meatloaf, about 9 inches long and 4 inches wide.
Place in a baking pan with high sides (a 9 x12 pan with 2-inch sides works well), drizzle with about 2 tablespoons of olive oil and bake for 25 minutes, turning halfway through to brown evenly. Remove from the oven and reduce the heat to 325 degrees.
Meanwhile, in a medium saucepan over medium heat, fry the bacon in the remaining 2 tablespoons of oil until it starts to curl and its fat is rendered. Add the onions and remaining garlic, cooking until the onions are translucent, about 4 minutes. Add the tomatoes and wine and bring to a boil.
Pour the sauce over the meatloaf, cover tightly with foil and bake until a meat thermometer inserted at the center reads 150 degrees, 20 to 30 minutes.
Transfer the meatloaf to a platter and let stand, tented with foil, for 10 minutes. Cut into thick slices, spoon tomato sauce over the top and scatter with torn mint leaves.
Showing posts with label Abruzzi Fish Stew. Show all posts
Showing posts with label Abruzzi Fish Stew. Show all posts
Tuesday, October 8, 2019
Wednesday, February 14, 2018
Wednesday Recipes
Here are six recipes to help you through the day, including Texas-Style Chili and Red Velvet Mini Cupcakes. Enjoy!
SPICY BROCCOLI RABE AND SAUSAGE PASTA
This was in the October 2016 issue Runner's World, page 45. Makes 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. pasta (any kind)
4 Tbsp. extra virgin olive oil
1 lb. sausage, cut into 1" pieces
2 cloves garlic, chopped
2 cups chopped broccoli rabe or broccoli florets
1/4 cup chopped fresh Italian parsley
Crushed red pepper flakes or hot chili oil
Salt and freshly ground black pepper
Grated Romano cheese
Instructions
Cook pasta according to package directions. In a large skillet, heat 2 Tbsp. of oil over medium-high heat. Add sausage and cook, stirring, for 6 minutes or until browned. Add garlic and broccoli rabe, stirring, for 1 to 2 minutes. Drain pasta and add to skillet with remaining 2 Tbsp. oil, parsley, and pepper flakes. Add salt and black pepper to taste. Toss to combine. Top with cheese. Makes 6 servings.
Nutrition Information: Calories per serving: 493; Protein: 23 g; Carbs: 58 g; Fiber: 2 g; Sugar: 3 g; Total fat: 18 g; Saturated fat: 4 g; Sodium: 503 mg
ABRUZZI FISH STEW
This was in the October 2016 issue Runner's World, page 45. Makes 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
2 lb. assorted fish and shellfish (such as snapper, cod, red mullet, clams, mussels, and shrimp)
4 large tomatoes, chopped
4 cloves garlic, chopped
1/3 cup extra virgin olive oil
1/3 cup chopped fresh Italian parsley leaves, plus extra for garnish
Salt and freshly ground black pepper
1 lb. spaghetti
Instructions
Preheat the oven to 375°F. Cut fish into 2" to 3" pieces, scrub the clams and mussels, and peel and devein the shrimp. In a heavy-bottomed 12" ovenproof skillet or Dutch oven, combine tomatoes, garlic, oil, parsley, and salt and pepper to taste. Cover with a lid and bake for 10 minutes. Season fish with salt and pepper, and gently add to tomatoes. Cover and bake for another 10 minutes or until fish is opaque. Scatter shellfish over the top, cover, and bake for another 10 minutes or until all shells have opened and shrimp is opaque.
While seafood bakes, cook spaghetti according to package directions. Drain. Add pasta to seafood pan and mix gently to combine. Sprinkle with parsley. Makes 8 servings.
Nutrition Information: Calories per serving: 415; Protein: 27 g; Carbs: 48 g; Fiber: 3 g; Sugar: 4 g; Total fat: 12 g; Saturated fat: 2 g; Sodium: 307 mg
STUFFED PEPPERS WITH GROUND BEEF AND RICE
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “These traditional stuffed peppers are filled with ground beef and rice. It's classic comfort food, and it is one of our favorite recipes. This is a tried-and-true old-fashioned favorite. Stuffed bell peppers make a delicious meal with a tossed salad, or served with mashed or baked potatoes.
“Bake these stuffed peppers for a satisfying everyday family meal.”
Prep Time: 25 minutes; Cook Time: 85 minutes; Total Time: 110 minutes; Yield: 6 Servings.
To view this online, click here.
Ingredients
6 green peppers, or use a combination of green and red bell peppers or other colors
1 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 clove garlic, crushed
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef (at least 85%)
1 1/2 cups cooked long-grain rice
Shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
Preparation
Cut the tops off of the bell peppers and rinse them under cold water; remove seeds and cut away the membranes, which might be bitter. Chop the edible part of tops and set aside. Place peppers in a large pot and cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain and set aside.
Heat the olive oil and butter in a large skillet over medium heat until the oil is hot and the butter is foamy. Sauté the chopped bell pepper (from the tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add the (undrained) canned diced tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Bring to a simmer and cook for about 10 minutes.
In a large mixing bowl, combine the egg with the remaining 1 teaspoon of salt, 1/4 teaspoon of pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato sauce mixture. Mix well.
Heat the oven to 350° F.
Stuff the peppers loosely with the meat mixture and place in a 13-by-9-by-2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers.
Bake the peppers for about 45 minutes, or until the meat mixture is thoroughly cooked. To check the internal temperature, use an instant-read thermometer. The temperature should be at least 160° F for ground beef, pork or lamb, or 165° F for ground turkey or chicken.
Tips and Variations
Top stuffed peppers with a little shredded Cheddar cheese just before they are done and then return them to the oven and bake just until the cheese has melted.
Use green bell peppers or red bell peppers, or any combination of colors.
Ground turkey or ground chicken can be substituted for the ground beef in the recipe.
The peppers may also be halved horizontally so you have two halves to fill. You won't have the extra chopped pepper from the tops, but you can chop an extra bell pepper.
ROASTED CARROT AND RED LENTIL RAGOUT
This is from Molly O’Neill in The New York Times cooking e-newsletter. Molly wrote, “Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation. Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces. This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup. Serve it over rice to temper the heat.”
Yield: 6 servings; Time: 1 hour 15 minutes.
This was featured in “Food; Simmer Down” and can be viewed online here. Also, check out Melissa Clark’s guide, titled “How to Cook Beans” to help with the cooking process.
Ingredients
1 1/2 pounds carrots, peeled
5 tablespoons olive oil
2 1/2 teaspoons kosher salt
Freshly ground black pepper to taste
1 medium onion, sliced thin
3/4 teaspoon ancho chili powder
3/4 teaspoon chipotle chili powder
1/8 teaspoon cayenne pepper
1 cup red lentils
5 cups chicken stock
Preparation
Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in 1/4-inch dice.
Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice, or as a thick soup.
RED VELVET MINI CUPCAKES
This comes from The Food Network and begins, “Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.”
Total: 1 hr; Active: 20 min; Yield: 48 mini cupcakes (2 cupcakes per serving); Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/red-velvet-mini-cupcakes-recipe
Ingredients
1 1/2 cups white whole wheat flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon fine salt
3/4 cup canola oil
3/4 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
1/2 cup lowfat (1-percent) buttermilk
1 teaspoon baking soda
1 teaspoon distilled white vinegar
Nonstick cooking spray, for coating ice cream scoop
8 ounces reduced-fat cream cheese, at room temperature
1 cup confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.
On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.
Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.
TEXAS-STYLE CHILI
This comes from Vegetarian Times, and begins, “Texas-style chili is a bean-free stew that’s usually made with chunks of slow-cooked beef. Here, eggplant stands in for meat in the traditional thick, spicy sauce. Serve with chopped green onions, cilantro, jalapeño, tomato, shredded cheese, sour cream, and corn chips.” Serves 6.
To view this online, click here.
Ingredients:
3 mulato or pasilla dried chiles
2 costeno dried chiles
1 cascabel dried chile
2 Tbs. olive oil
1 red bell pepper, cut into chunks
1 medium onion, cut into chunks
4 cloves garlic, peeled
1 15-oz. can whole tomatoes
1 1/2 Tbs. chili powder
2 tsp. light brown sugar or 1 tsp. molasses, optional
1 tsp. ground cumin
1 tsp. dried oregano
4 medium Japanese eggplant, peeled and cut into 2-inch chunks
2 Tbs. masa harina
Instructions:
Place dried chiles in medium bowl, and cover with 1 1/2 cups boiling water. Let stand 20 minutes, or until soft, pushing chiles under water occasionally. Let liquid cool until chiles are easy to handle.
Remove tough stems and seeds from rehydrated chiles, using soaking liquid to rinse away seeds. Coarsely chop chiles, and strain liquid to remove seeds. Set aside.
Heat oil in large Dutch oven over medium-high heat. Add bell pepper, onion, and garlic, and sear 1 to 2 minutes, or until beginning to brown. Add chiles with soaking liquid, tomatoes with juice, chili powder, brown sugar (if using), cumin, oregano, and 4 cups water. Season with salt and pepper, if desired. Cover, and simmer 30 minutes.
Remove pot from heat, and blend chiles and vegetables with immersion blender until smooth. Stir in eggplant chunks, then cover pot, and simmer 30 minutes over medium heat, or until eggplant is tender, stirring occasionally. Stir in masa harina, and season with salt and pepper, if desired.
Nutrition Information: Calories: 148; Protein: 4 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 21 g; Cholesterol: 0 mg; Sodium: 242 mg; Fiber: 7 g; Sugar: 10 g
SPICY BROCCOLI RABE AND SAUSAGE PASTA
This was in the October 2016 issue Runner's World, page 45. Makes 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. pasta (any kind)
4 Tbsp. extra virgin olive oil
1 lb. sausage, cut into 1" pieces
2 cloves garlic, chopped
2 cups chopped broccoli rabe or broccoli florets
1/4 cup chopped fresh Italian parsley
Crushed red pepper flakes or hot chili oil
Salt and freshly ground black pepper
Grated Romano cheese
Instructions
Cook pasta according to package directions. In a large skillet, heat 2 Tbsp. of oil over medium-high heat. Add sausage and cook, stirring, for 6 minutes or until browned. Add garlic and broccoli rabe, stirring, for 1 to 2 minutes. Drain pasta and add to skillet with remaining 2 Tbsp. oil, parsley, and pepper flakes. Add salt and black pepper to taste. Toss to combine. Top with cheese. Makes 6 servings.
Nutrition Information: Calories per serving: 493; Protein: 23 g; Carbs: 58 g; Fiber: 2 g; Sugar: 3 g; Total fat: 18 g; Saturated fat: 4 g; Sodium: 503 mg
ABRUZZI FISH STEW
This was in the October 2016 issue Runner's World, page 45. Makes 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
2 lb. assorted fish and shellfish (such as snapper, cod, red mullet, clams, mussels, and shrimp)
4 large tomatoes, chopped
4 cloves garlic, chopped
1/3 cup extra virgin olive oil
1/3 cup chopped fresh Italian parsley leaves, plus extra for garnish
Salt and freshly ground black pepper
1 lb. spaghetti
Instructions
Preheat the oven to 375°F. Cut fish into 2" to 3" pieces, scrub the clams and mussels, and peel and devein the shrimp. In a heavy-bottomed 12" ovenproof skillet or Dutch oven, combine tomatoes, garlic, oil, parsley, and salt and pepper to taste. Cover with a lid and bake for 10 minutes. Season fish with salt and pepper, and gently add to tomatoes. Cover and bake for another 10 minutes or until fish is opaque. Scatter shellfish over the top, cover, and bake for another 10 minutes or until all shells have opened and shrimp is opaque.
While seafood bakes, cook spaghetti according to package directions. Drain. Add pasta to seafood pan and mix gently to combine. Sprinkle with parsley. Makes 8 servings.
Nutrition Information: Calories per serving: 415; Protein: 27 g; Carbs: 48 g; Fiber: 3 g; Sugar: 4 g; Total fat: 12 g; Saturated fat: 2 g; Sodium: 307 mg
STUFFED PEPPERS WITH GROUND BEEF AND RICE
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “These traditional stuffed peppers are filled with ground beef and rice. It's classic comfort food, and it is one of our favorite recipes. This is a tried-and-true old-fashioned favorite. Stuffed bell peppers make a delicious meal with a tossed salad, or served with mashed or baked potatoes.
“Bake these stuffed peppers for a satisfying everyday family meal.”
Prep Time: 25 minutes; Cook Time: 85 minutes; Total Time: 110 minutes; Yield: 6 Servings.
To view this online, click here.
Ingredients
6 green peppers, or use a combination of green and red bell peppers or other colors
1 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 clove garlic, crushed
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef (at least 85%)
1 1/2 cups cooked long-grain rice
Shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
Preparation
Cut the tops off of the bell peppers and rinse them under cold water; remove seeds and cut away the membranes, which might be bitter. Chop the edible part of tops and set aside. Place peppers in a large pot and cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain and set aside.
Heat the olive oil and butter in a large skillet over medium heat until the oil is hot and the butter is foamy. Sauté the chopped bell pepper (from the tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add the (undrained) canned diced tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Bring to a simmer and cook for about 10 minutes.
In a large mixing bowl, combine the egg with the remaining 1 teaspoon of salt, 1/4 teaspoon of pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato sauce mixture. Mix well.
Heat the oven to 350° F.
Stuff the peppers loosely with the meat mixture and place in a 13-by-9-by-2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers.
Bake the peppers for about 45 minutes, or until the meat mixture is thoroughly cooked. To check the internal temperature, use an instant-read thermometer. The temperature should be at least 160° F for ground beef, pork or lamb, or 165° F for ground turkey or chicken.
Tips and Variations
Top stuffed peppers with a little shredded Cheddar cheese just before they are done and then return them to the oven and bake just until the cheese has melted.
Use green bell peppers or red bell peppers, or any combination of colors.
Ground turkey or ground chicken can be substituted for the ground beef in the recipe.
The peppers may also be halved horizontally so you have two halves to fill. You won't have the extra chopped pepper from the tops, but you can chop an extra bell pepper.
ROASTED CARROT AND RED LENTIL RAGOUT
This is from Molly O’Neill in The New York Times cooking e-newsletter. Molly wrote, “Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation. Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces. This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup. Serve it over rice to temper the heat.”
Yield: 6 servings; Time: 1 hour 15 minutes.
This was featured in “Food; Simmer Down” and can be viewed online here. Also, check out Melissa Clark’s guide, titled “How to Cook Beans” to help with the cooking process.
Ingredients
1 1/2 pounds carrots, peeled
5 tablespoons olive oil
2 1/2 teaspoons kosher salt
Freshly ground black pepper to taste
1 medium onion, sliced thin
3/4 teaspoon ancho chili powder
3/4 teaspoon chipotle chili powder
1/8 teaspoon cayenne pepper
1 cup red lentils
5 cups chicken stock
Preparation
Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in 1/4-inch dice.
Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice, or as a thick soup.
RED VELVET MINI CUPCAKES
This comes from The Food Network and begins, “Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.”
Total: 1 hr; Active: 20 min; Yield: 48 mini cupcakes (2 cupcakes per serving); Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/red-velvet-mini-cupcakes-recipe
Ingredients
1 1/2 cups white whole wheat flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon fine salt
3/4 cup canola oil
3/4 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
1/2 cup lowfat (1-percent) buttermilk
1 teaspoon baking soda
1 teaspoon distilled white vinegar
Nonstick cooking spray, for coating ice cream scoop
8 ounces reduced-fat cream cheese, at room temperature
1 cup confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.
On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.
Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.
TEXAS-STYLE CHILI
This comes from Vegetarian Times, and begins, “Texas-style chili is a bean-free stew that’s usually made with chunks of slow-cooked beef. Here, eggplant stands in for meat in the traditional thick, spicy sauce. Serve with chopped green onions, cilantro, jalapeño, tomato, shredded cheese, sour cream, and corn chips.” Serves 6.
To view this online, click here.
Ingredients:
3 mulato or pasilla dried chiles
2 costeno dried chiles
1 cascabel dried chile
2 Tbs. olive oil
1 red bell pepper, cut into chunks
1 medium onion, cut into chunks
4 cloves garlic, peeled
1 15-oz. can whole tomatoes
1 1/2 Tbs. chili powder
2 tsp. light brown sugar or 1 tsp. molasses, optional
1 tsp. ground cumin
1 tsp. dried oregano
4 medium Japanese eggplant, peeled and cut into 2-inch chunks
2 Tbs. masa harina
Instructions:
Place dried chiles in medium bowl, and cover with 1 1/2 cups boiling water. Let stand 20 minutes, or until soft, pushing chiles under water occasionally. Let liquid cool until chiles are easy to handle.
Remove tough stems and seeds from rehydrated chiles, using soaking liquid to rinse away seeds. Coarsely chop chiles, and strain liquid to remove seeds. Set aside.
Heat oil in large Dutch oven over medium-high heat. Add bell pepper, onion, and garlic, and sear 1 to 2 minutes, or until beginning to brown. Add chiles with soaking liquid, tomatoes with juice, chili powder, brown sugar (if using), cumin, oregano, and 4 cups water. Season with salt and pepper, if desired. Cover, and simmer 30 minutes.
Remove pot from heat, and blend chiles and vegetables with immersion blender until smooth. Stir in eggplant chunks, then cover pot, and simmer 30 minutes over medium heat, or until eggplant is tender, stirring occasionally. Stir in masa harina, and season with salt and pepper, if desired.
Nutrition Information: Calories: 148; Protein: 4 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 21 g; Cholesterol: 0 mg; Sodium: 242 mg; Fiber: 7 g; Sugar: 10 g
Thursday, September 28, 2017
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six yummy recipes to help you through the day, including Classic Hot Fudge Sundae and Pumpkin Dump Cake. Enjoy!
BUTTERNUT ROAST CHICKEN
This comes from Nigella Lawson in The New York Times Cooking e-newsletter. The recipe begins, “Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.” Makes 4 servings.
To view this online, go to http://cooking.nytimes.com/recipes/7264-buttermilk-roast-chicken.
Ingredients
1 4-pound chicken
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves, roughly chopped
1 tablespoon honey
Preparation
Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
Heat oven to 400 degrees.Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh,about another 20 minutes.
Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.
ABRUZZI FISH STEW
This was in the October 2016 issue Runner's World, page 45. Makes 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
2 lb. assorted fish and shellfish (such as snapper, cod, red mullet, clams, mussels, and shrimp)
4 large tomatoes, chopped
4 cloves garlic, chopped
1/3 cup extra virgin olive oil
1/3 cup chopped fresh Italian parsley leaves, plus extra for garnish
Salt and freshly ground black pepper
1 lb. spaghetti
Instructions
Preheat the oven to 375°F. Cut fish into 2" to 3" pieces, scrub the clams and mussels, and peel and devein the shrimp. In a heavy-bottomed 12" ovenproof skillet or Dutch oven, combine tomatoes, garlic, oil, parsley, and salt and pepper to taste. Cover with a lid and bake for 10 minutes. Season fish with salt and pepper, and gently add to tomatoes. Cover and bake for another 10 minutes or until fish is opaque. Scatter shellfish over the top, cover, and bake for another 10 minutes or until all shells have opened and shrimp is opaque.
While seafood bakes, cook spaghetti according to package directions. Drain. Add pasta to seafood pan and mix gently to combine. Sprinkle with parsley. Makes 8 servings.
Nutrition Information: Calories per serving: 415; Protein: 27 g; Carbs: 48 g; Fiber: 3 g; Sugar: 4 g; Total fat: 12 g; Saturated fat: 2 g; Sodium: 307 mg
PUMPKIN DUMP CAKE
This is from Tbsp., and begins, “An easy fall cake that is ‘dumped’ into a pan and baked.”
Prep Time: 10 minutes; Total Time: 60 minutes; Servings: 16
To view this online, click here.
Ingredients
1 can (29 oz) pure pumpkin (not pumpkin pie filling)
1 can (12 oz) evaporated milk
3 whole eggs
1 cup white sugar
3 teaspoons cinnamon
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1 cup chopped pecans (optional)
3/4 cup butter, melted
Directions
Preheat oven to 350°F and grease a 9x13 baking dish.
In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.
Cool completely. Top with whipped cream or ice cream.
ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES
This comes from Stephanie Wise in her blog Girl Versus Dough and reposted in the Tablespoon e-newsletter. This recipe starts off, “Crispy chicken thighs and caramelized vegetables all baked on one sheet pan.” Prep Time: 15 minutes; Total Time: 60 minutes; Makes 4 servings.
To view this online, click here.
Ingredients
2 lbs Yukon gold potatoes, halved and quartered
4 to 5 carrots, peeled, halved and quartered
1 red onion, halved and quartered
1 garlic bulb, cloves separated and skins removed
4 tablespoons olive oil, divided
3 1/2 to 4 lbs skin-on, bone-in chicken thighs
Salt and pepper
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
Directions
Heat oven to 450°F.
In a large bowl, toss potatoes, carrots, onion and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet.
Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil. Sprinkle thighs generously with salt and pepper.
Sprinkle thyme, oregano and parsley flakes evenly over thighs and vegetables. Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.
30 MINUTE CHILI WITH GROUND BEEF AND BEANS
This comes from Diana Rattray, Southern food guide at The Spruce. Diana wrote, “This ground beef chili is hearty and delicious, and it takes only 30 minutes from start to finish! Don't feel overwhelmed by the list of ingredients, many are suggested toppings.
“The ground beef is quickly browned, then it is combined with a spice mixture, beans, and tomatoes for a quick and easy meal for a busy day. It's also easy on the budget.
“Make a pan of cornbread to go with the chili, along with a salad or slaw, or serve it with hot cooked rice and warm tortillas.
“If you're making this for a party game day gathering, offer several toppings with the chili and add a bowl of tortilla chips to the menu. The recipe is easily doubled.”
Total Time: 30 mins; Prep: 5 mins; Cook: 25 mins; Yield: 6 Servings
To view this recipe online, click here.
Ingredients
For the Seasoning Mix:
3 tablespoons chili powder
2 tablespoons onion (dried minced)
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
For the Chili:
1 1/2 pounds ground beef (at least 85% lean)
1 can/14.5 ounces diced tomatoes
1 can/14.5 ounces diced tomatoes with mild green chile peppers*
1 can/8 ounces tomato sauce
1 can/15 to 16 ounces black beans (undrained)
salt to taste
Optional: shredded cheddar, cheddar-jack, or a Mexican blend of cheeses
Directions
In a small bowl or cup, combine the chili powder with the dried minced onion, cumin, oregano, sugar, garlic powder, and the black and cayenne peppers. Blend well and set aside.
In a Dutch oven or large sauté pan over medium heat, brown the ground beef, turning and breaking up with a spatula as it cooks.
Drain the ground beef well. Return the beef to the pan over medium heat. Add the chili seasoning mix and stir to blend.
Add the 2 cans of tomatoes, tomato sauce, and undrained black beans. Stir to blend ingredients.
Bring the chili to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.
Taste and add salt, as needed.
Topping Suggestions: sour cream, chopped green onion, chopped red onion, shredded lettuce, cilantro, guacamole, diced tomatoes
Serve with a Tex-Mex cornbread or classic Southern cornbread, biscuits, crackers, or tortilla chips, along with shredded cheese and your favorite toppings.
*If you don't have diced tomatoes with chile peppers, use regular diced tomatoes and add mild green chile peppers. Or, use about 1 to 1 1/2 cups of chunky mild to medium salsa in place of the second can of tomatoes.
CLASSIC HOT FUDGE SUNDAE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.”
Yield: 4 to 6 servings; Time: 35 minutes
To view this online, click here.
Check out Melissa Clark’s guide “How to Make Ice Cream”.
Ingredients
For the Fudge Sauce:
3/4 cup heavy cream
1/2 cup packed light brown sugar
1/3 cup light corn syrup or honey
3 tablespoons Dutch-processed cocoa
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter, cubed
7 ounces finely chopped bittersweet chocolate
1 teaspoon vanilla extract or 1 tablespoon brandy or rum
For Assembly:
1 cup chilled heavy cream
1 tablespoon superfine sugar, more to taste
1/2 teaspoon vanilla extract
2 pints your favorite flavor ice cream
Chopped toasted nuts, such as almonds, peanuts, or pecans (optional)
Cherries, for garnish (optional)
Preparation
In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.
BUTTERNUT ROAST CHICKEN
This comes from Nigella Lawson in The New York Times Cooking e-newsletter. The recipe begins, “Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.” Makes 4 servings.
To view this online, go to http://cooking.nytimes.com/recipes/7264-buttermilk-roast-chicken.
Ingredients
1 4-pound chicken
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves, roughly chopped
1 tablespoon honey
Preparation
Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
Heat oven to 400 degrees.Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh,about another 20 minutes.
Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.
ABRUZZI FISH STEW
This was in the October 2016 issue Runner's World, page 45. Makes 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
2 lb. assorted fish and shellfish (such as snapper, cod, red mullet, clams, mussels, and shrimp)
4 large tomatoes, chopped
4 cloves garlic, chopped
1/3 cup extra virgin olive oil
1/3 cup chopped fresh Italian parsley leaves, plus extra for garnish
Salt and freshly ground black pepper
1 lb. spaghetti
Instructions
Preheat the oven to 375°F. Cut fish into 2" to 3" pieces, scrub the clams and mussels, and peel and devein the shrimp. In a heavy-bottomed 12" ovenproof skillet or Dutch oven, combine tomatoes, garlic, oil, parsley, and salt and pepper to taste. Cover with a lid and bake for 10 minutes. Season fish with salt and pepper, and gently add to tomatoes. Cover and bake for another 10 minutes or until fish is opaque. Scatter shellfish over the top, cover, and bake for another 10 minutes or until all shells have opened and shrimp is opaque.
While seafood bakes, cook spaghetti according to package directions. Drain. Add pasta to seafood pan and mix gently to combine. Sprinkle with parsley. Makes 8 servings.
Nutrition Information: Calories per serving: 415; Protein: 27 g; Carbs: 48 g; Fiber: 3 g; Sugar: 4 g; Total fat: 12 g; Saturated fat: 2 g; Sodium: 307 mg
PUMPKIN DUMP CAKE
This is from Tbsp., and begins, “An easy fall cake that is ‘dumped’ into a pan and baked.”
Prep Time: 10 minutes; Total Time: 60 minutes; Servings: 16
To view this online, click here.
Ingredients
1 can (29 oz) pure pumpkin (not pumpkin pie filling)
1 can (12 oz) evaporated milk
3 whole eggs
1 cup white sugar
3 teaspoons cinnamon
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1 cup chopped pecans (optional)
3/4 cup butter, melted
Directions
Preheat oven to 350°F and grease a 9x13 baking dish.
In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.
Cool completely. Top with whipped cream or ice cream.
ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES
This comes from Stephanie Wise in her blog Girl Versus Dough and reposted in the Tablespoon e-newsletter. This recipe starts off, “Crispy chicken thighs and caramelized vegetables all baked on one sheet pan.” Prep Time: 15 minutes; Total Time: 60 minutes; Makes 4 servings.
To view this online, click here.
Ingredients
2 lbs Yukon gold potatoes, halved and quartered
4 to 5 carrots, peeled, halved and quartered
1 red onion, halved and quartered
1 garlic bulb, cloves separated and skins removed
4 tablespoons olive oil, divided
3 1/2 to 4 lbs skin-on, bone-in chicken thighs
Salt and pepper
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
Directions
Heat oven to 450°F.
In a large bowl, toss potatoes, carrots, onion and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet.
Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil. Sprinkle thighs generously with salt and pepper.
Sprinkle thyme, oregano and parsley flakes evenly over thighs and vegetables. Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.
30 MINUTE CHILI WITH GROUND BEEF AND BEANS
This comes from Diana Rattray, Southern food guide at The Spruce. Diana wrote, “This ground beef chili is hearty and delicious, and it takes only 30 minutes from start to finish! Don't feel overwhelmed by the list of ingredients, many are suggested toppings.
“The ground beef is quickly browned, then it is combined with a spice mixture, beans, and tomatoes for a quick and easy meal for a busy day. It's also easy on the budget.
“Make a pan of cornbread to go with the chili, along with a salad or slaw, or serve it with hot cooked rice and warm tortillas.
“If you're making this for a party game day gathering, offer several toppings with the chili and add a bowl of tortilla chips to the menu. The recipe is easily doubled.”
Total Time: 30 mins; Prep: 5 mins; Cook: 25 mins; Yield: 6 Servings
To view this recipe online, click here.
Ingredients
For the Seasoning Mix:
3 tablespoons chili powder
2 tablespoons onion (dried minced)
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
For the Chili:
1 1/2 pounds ground beef (at least 85% lean)
1 can/14.5 ounces diced tomatoes
1 can/14.5 ounces diced tomatoes with mild green chile peppers*
1 can/8 ounces tomato sauce
1 can/15 to 16 ounces black beans (undrained)
salt to taste
Optional: shredded cheddar, cheddar-jack, or a Mexican blend of cheeses
Directions
In a small bowl or cup, combine the chili powder with the dried minced onion, cumin, oregano, sugar, garlic powder, and the black and cayenne peppers. Blend well and set aside.
In a Dutch oven or large sauté pan over medium heat, brown the ground beef, turning and breaking up with a spatula as it cooks.
Drain the ground beef well. Return the beef to the pan over medium heat. Add the chili seasoning mix and stir to blend.
Add the 2 cans of tomatoes, tomato sauce, and undrained black beans. Stir to blend ingredients.
Bring the chili to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.
Taste and add salt, as needed.
Topping Suggestions: sour cream, chopped green onion, chopped red onion, shredded lettuce, cilantro, guacamole, diced tomatoes
Serve with a Tex-Mex cornbread or classic Southern cornbread, biscuits, crackers, or tortilla chips, along with shredded cheese and your favorite toppings.
*If you don't have diced tomatoes with chile peppers, use regular diced tomatoes and add mild green chile peppers. Or, use about 1 to 1 1/2 cups of chunky mild to medium salsa in place of the second can of tomatoes.
CLASSIC HOT FUDGE SUNDAE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.”
Yield: 4 to 6 servings; Time: 35 minutes
To view this online, click here.
Check out Melissa Clark’s guide “How to Make Ice Cream”.
Ingredients
For the Fudge Sauce:
3/4 cup heavy cream
1/2 cup packed light brown sugar
1/3 cup light corn syrup or honey
3 tablespoons Dutch-processed cocoa
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter, cubed
7 ounces finely chopped bittersweet chocolate
1 teaspoon vanilla extract or 1 tablespoon brandy or rum
For Assembly:
1 cup chilled heavy cream
1 tablespoon superfine sugar, more to taste
1/2 teaspoon vanilla extract
2 pints your favorite flavor ice cream
Chopped toasted nuts, such as almonds, peanuts, or pecans (optional)
Cherries, for garnish (optional)
Preparation
In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.
Friday, March 24, 2017
Friday Recipes
Well, I'm finally back up and running...just in time for the weekend. Phew!!! Here are six recipes to help you through the weekend, including Texas-Style Chili and Red Velvet Mini Cupcakes. Enjoy!
SPICY BROCCOLI RABE AND SAUSAGE PASTA
This was in the October 2016 issue Runner's World, page 45. Makes 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. pasta (any kind)
4 Tbsp. extra virgin olive oil
1 lb. sausage, cut into 1" pieces
2 cloves garlic, chopped
2 cups chopped broccoli rabe or broccoli florets
1/4 cup chopped fresh Italian parsley
Crushed red pepper flakes or hot chili oil
Salt and freshly ground black pepper
Grated Romano cheese
Instructions
Cook pasta according to package directions. In a large skillet, heat 2 Tbsp. of oil over medium-high heat. Add sausage and cook, stirring, for 6 minutes or until browned. Add garlic and broccoli rabe, stirring, for 1 to 2 minutes. Drain pasta and add to skillet with remaining 2 Tbsp. oil, parsley, and pepper flakes. Add salt and black pepper to taste. Toss to combine. Top with cheese. Makes 6 servings.
Nutrition Information: Calories per serving: 493; Protein: 23 g; Carbs: 58 g; Fiber: 2 g; Sugar: 3 g; Total fat: 18 g; Saturated fat: 4 g; Sodium: 503 mg
ABRUZZI FISH STEW
This was in the October 2016 issue Runner's World, page 45. Makes 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
2 lb. assorted fish and shellfish (such as snapper, cod, red mullet, clams, mussels, and shrimp)
4 large tomatoes, chopped
4 cloves garlic, chopped
1/3 cup extra virgin olive oil
1/3 cup chopped fresh Italian parsley leaves, plus extra for garnish
Salt and freshly ground black pepper
1 lb. spaghetti
Instructions
Preheat the oven to 375°F. Cut fish into 2" to 3" pieces, scrub the clams and mussels, and peel and devein the shrimp. In a heavy-bottomed 12" ovenproof skillet or Dutch oven, combine tomatoes, garlic, oil, parsley, and salt and pepper to taste. Cover with a lid and bake for 10 minutes. Season fish with salt and pepper, and gently add to tomatoes. Cover and bake for another 10 minutes or until fish is opaque. Scatter shellfish over the top, cover, and bake for another 10 minutes or until all shells have opened and shrimp is opaque.
While seafood bakes, cook spaghetti according to package directions. Drain. Add pasta to seafood pan and mix gently to combine. Sprinkle with parsley. Makes 8 servings.
Nutrition Information: Calories per serving: 415; Protein: 27 g; Carbs: 48 g; Fiber: 3 g; Sugar: 4 g; Total fat: 12 g; Saturated fat: 2 g; Sodium: 307 mg
STUFFED PEPPERS WITH GROUND BEEF AND RICE
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “These traditional stuffed peppers are filled with ground beef and rice. It's classic comfort food, and it is one of our favorite recipes. This is a tried-and-true old-fashioned favorite. Stuffed bell peppers make a delicious meal with a tossed salad, or served with mashed or baked potatoes.
“Bake these stuffed peppers for a satisfying everyday family meal.”
Prep Time: 25 minutes; Cook Time: 85 minutes; Total Time: 110 minutes; Yield: 6 Servings.
To view this online, click here.
Ingredients
6 green peppers, or use a combination of green and red bell peppers or other colors
1 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 clove garlic, crushed
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef (at least 85%)
1 1/2 cups cooked long-grain rice
Shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
Preparation
Cut the tops off of the bell peppers and rinse them under cold water; remove seeds and cut away the membranes, which might be bitter. Chop the edible part of tops and set aside. Place peppers in a large pot and cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain and set aside.
Heat the olive oil and butter in a large skillet over medium heat until the oil is hot and the butter is foamy. Sauté the chopped bell pepper (from the tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add the (undrained) canned diced tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Bring to a simmer and cook for about 10 minutes.
In a large mixing bowl, combine the egg with the remaining 1 teaspoon of salt, 1/4 teaspoon of pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato sauce mixture. Mix well.
Heat the oven to 350° F.
Stuff the peppers loosely with the meat mixture and place in a 13-by-9-by-2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers.
Bake the peppers for about 45 minutes, or until the meat mixture is thoroughly cooked. To check the internal temperature, use an instant-read thermometer. The temperature should be at least 160° F for ground beef, pork or lamb, or 165° F for ground turkey or chicken.
Tips and Variations
Top stuffed peppers with a little shredded Cheddar cheese just before they are done and then return them to the oven and bake just until the cheese has melted.
Use green bell peppers or red bell peppers, or any combination of colors.
Ground turkey or ground chicken can be substituted for the ground beef in the recipe.
The peppers may also be halved horizontally so you have two halves to fill. You won't have the extra chopped pepper from the tops, but you can chop an extra bell pepper.
ROASTED CARROT AND RED LENTIL RAGOUT
This is from Molly O’Neill in The New York Times cooking e-newsletter. Molly wrote, “Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation. Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces. This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup. Serve it over rice to temper the heat.”
Yield: 6 servings; Time: 1 hour 15 minutes.
This was featured in “Food; Simmer Down” and can be viewed online here. Also, check out Melissa Clark’s guide, titled “How to Cook Beans” to help with the cooking process.
Ingredients
1 1/2 pounds carrots, peeled
5 tablespoons olive oil
2 1/2 teaspoons kosher salt
Freshly ground black pepper to taste
1 medium onion, sliced thin
3/4 teaspoon ancho chili powder
3/4 teaspoon chipotle chili powder
1/8 teaspoon cayenne pepper
1 cup red lentils
5 cups chicken stock
Preparation
Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in 1/4-inch dice.
Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice, or as a thick soup.
RED VELVET MINI CUPCAKES
This comes from The Food Network and begins, “Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.”
Total: 1 hr; Active: 20 min; Yield: 48 mini cupcakes (2 cupcakes per serving); Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/red-velvet-mini-cupcakes-recipe
Ingredients
1 1/2 cups white whole wheat flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon fine salt
3/4 cup canola oil
3/4 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
1/2 cup lowfat (1-percent) buttermilk
1 teaspoon baking soda
1 teaspoon distilled white vinegar
Nonstick cooking spray, for coating ice cream scoop
8 ounces reduced-fat cream cheese, at room temperature
1 cup confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.
On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.
Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.
TEXAS-STYLE CHILI
This comes from Vegetarian Times, and begins, “Texas-style chili is a bean-free stew that’s usually made with chunks of slow-cooked beef. Here, eggplant stands in for meat in the traditional thick, spicy sauce. Serve with chopped green onions, cilantro, jalapeño, tomato, shredded cheese, sour cream, and corn chips.” Serves 6.
To view this online, click here.
Ingredients:
3 mulato or pasilla dried chiles
2 costeno dried chiles
1 cascabel dried chile
2 Tbs. olive oil
1 red bell pepper, cut into chunks
1 medium onion, cut into chunks
4 cloves garlic, peeled
1 15-oz. can whole tomatoes
1 1/2 Tbs. chili powder
2 tsp. light brown sugar or 1 tsp. molasses, optional
1 tsp. ground cumin
1 tsp. dried oregano
4 medium Japanese eggplant, peeled and cut into 2-inch chunks
2 Tbs. masa harina
Instructions:
Place dried chiles in medium bowl, and cover with 1 1/2 cups boiling water. Let stand 20 minutes, or until soft, pushing chiles under water occasionally. Let liquid cool until chiles are easy to handle.
Remove tough stems and seeds from rehydrated chiles, using soaking liquid to rinse away seeds. Coarsely chop chiles, and strain liquid to remove seeds. Set aside.
Heat oil in large Dutch oven over medium-high heat. Add bell pepper, onion, and garlic, and sear 1 to 2 minutes, or until beginning to brown. Add chiles with soaking liquid, tomatoes with juice, chili powder, brown sugar (if using), cumin, oregano, and 4 cups water. Season with salt and pepper, if desired. Cover, and simmer 30 minutes.
Remove pot from heat, and blend chiles and vegetables with immersion blender until smooth. Stir in eggplant chunks, then cover pot, and simmer 30 minutes over medium heat, or until eggplant is tender, stirring occasionally. Stir in masa harina, and season with salt and pepper, if desired.
Nutrition Information: Calories: 148; Protein: 4 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 21 g; Cholesterol: 0 mg; Sodium: 242 mg; Fiber: 7 g; Sugar: 10 g
SPICY BROCCOLI RABE AND SAUSAGE PASTA
This was in the October 2016 issue Runner's World, page 45. Makes 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. pasta (any kind)
4 Tbsp. extra virgin olive oil
1 lb. sausage, cut into 1" pieces
2 cloves garlic, chopped
2 cups chopped broccoli rabe or broccoli florets
1/4 cup chopped fresh Italian parsley
Crushed red pepper flakes or hot chili oil
Salt and freshly ground black pepper
Grated Romano cheese
Instructions
Cook pasta according to package directions. In a large skillet, heat 2 Tbsp. of oil over medium-high heat. Add sausage and cook, stirring, for 6 minutes or until browned. Add garlic and broccoli rabe, stirring, for 1 to 2 minutes. Drain pasta and add to skillet with remaining 2 Tbsp. oil, parsley, and pepper flakes. Add salt and black pepper to taste. Toss to combine. Top with cheese. Makes 6 servings.
Nutrition Information: Calories per serving: 493; Protein: 23 g; Carbs: 58 g; Fiber: 2 g; Sugar: 3 g; Total fat: 18 g; Saturated fat: 4 g; Sodium: 503 mg
ABRUZZI FISH STEW
This was in the October 2016 issue Runner's World, page 45. Makes 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
2 lb. assorted fish and shellfish (such as snapper, cod, red mullet, clams, mussels, and shrimp)
4 large tomatoes, chopped
4 cloves garlic, chopped
1/3 cup extra virgin olive oil
1/3 cup chopped fresh Italian parsley leaves, plus extra for garnish
Salt and freshly ground black pepper
1 lb. spaghetti
Instructions
Preheat the oven to 375°F. Cut fish into 2" to 3" pieces, scrub the clams and mussels, and peel and devein the shrimp. In a heavy-bottomed 12" ovenproof skillet or Dutch oven, combine tomatoes, garlic, oil, parsley, and salt and pepper to taste. Cover with a lid and bake for 10 minutes. Season fish with salt and pepper, and gently add to tomatoes. Cover and bake for another 10 minutes or until fish is opaque. Scatter shellfish over the top, cover, and bake for another 10 minutes or until all shells have opened and shrimp is opaque.
While seafood bakes, cook spaghetti according to package directions. Drain. Add pasta to seafood pan and mix gently to combine. Sprinkle with parsley. Makes 8 servings.
Nutrition Information: Calories per serving: 415; Protein: 27 g; Carbs: 48 g; Fiber: 3 g; Sugar: 4 g; Total fat: 12 g; Saturated fat: 2 g; Sodium: 307 mg
STUFFED PEPPERS WITH GROUND BEEF AND RICE
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “These traditional stuffed peppers are filled with ground beef and rice. It's classic comfort food, and it is one of our favorite recipes. This is a tried-and-true old-fashioned favorite. Stuffed bell peppers make a delicious meal with a tossed salad, or served with mashed or baked potatoes.
“Bake these stuffed peppers for a satisfying everyday family meal.”
Prep Time: 25 minutes; Cook Time: 85 minutes; Total Time: 110 minutes; Yield: 6 Servings.
To view this online, click here.
Ingredients
6 green peppers, or use a combination of green and red bell peppers or other colors
1 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 clove garlic, crushed
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef (at least 85%)
1 1/2 cups cooked long-grain rice
Shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
Preparation
Cut the tops off of the bell peppers and rinse them under cold water; remove seeds and cut away the membranes, which might be bitter. Chop the edible part of tops and set aside. Place peppers in a large pot and cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain and set aside.
Heat the olive oil and butter in a large skillet over medium heat until the oil is hot and the butter is foamy. Sauté the chopped bell pepper (from the tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add the (undrained) canned diced tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Bring to a simmer and cook for about 10 minutes.
In a large mixing bowl, combine the egg with the remaining 1 teaspoon of salt, 1/4 teaspoon of pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato sauce mixture. Mix well.
Heat the oven to 350° F.
Stuff the peppers loosely with the meat mixture and place in a 13-by-9-by-2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers.
Bake the peppers for about 45 minutes, or until the meat mixture is thoroughly cooked. To check the internal temperature, use an instant-read thermometer. The temperature should be at least 160° F for ground beef, pork or lamb, or 165° F for ground turkey or chicken.
Tips and Variations
Top stuffed peppers with a little shredded Cheddar cheese just before they are done and then return them to the oven and bake just until the cheese has melted.
Use green bell peppers or red bell peppers, or any combination of colors.
Ground turkey or ground chicken can be substituted for the ground beef in the recipe.
The peppers may also be halved horizontally so you have two halves to fill. You won't have the extra chopped pepper from the tops, but you can chop an extra bell pepper.
ROASTED CARROT AND RED LENTIL RAGOUT
This is from Molly O’Neill in The New York Times cooking e-newsletter. Molly wrote, “Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation. Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces. This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup. Serve it over rice to temper the heat.”
Yield: 6 servings; Time: 1 hour 15 minutes.
This was featured in “Food; Simmer Down” and can be viewed online here. Also, check out Melissa Clark’s guide, titled “How to Cook Beans” to help with the cooking process.
Ingredients
1 1/2 pounds carrots, peeled
5 tablespoons olive oil
2 1/2 teaspoons kosher salt
Freshly ground black pepper to taste
1 medium onion, sliced thin
3/4 teaspoon ancho chili powder
3/4 teaspoon chipotle chili powder
1/8 teaspoon cayenne pepper
1 cup red lentils
5 cups chicken stock
Preparation
Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in 1/4-inch dice.
Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice, or as a thick soup.
RED VELVET MINI CUPCAKES
This comes from The Food Network and begins, “Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.”
Total: 1 hr; Active: 20 min; Yield: 48 mini cupcakes (2 cupcakes per serving); Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/red-velvet-mini-cupcakes-recipe
Ingredients
1 1/2 cups white whole wheat flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon fine salt
3/4 cup canola oil
3/4 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
1/2 cup lowfat (1-percent) buttermilk
1 teaspoon baking soda
1 teaspoon distilled white vinegar
Nonstick cooking spray, for coating ice cream scoop
8 ounces reduced-fat cream cheese, at room temperature
1 cup confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.
On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.
Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.
TEXAS-STYLE CHILI
This comes from Vegetarian Times, and begins, “Texas-style chili is a bean-free stew that’s usually made with chunks of slow-cooked beef. Here, eggplant stands in for meat in the traditional thick, spicy sauce. Serve with chopped green onions, cilantro, jalapeño, tomato, shredded cheese, sour cream, and corn chips.” Serves 6.
To view this online, click here.
Ingredients:
3 mulato or pasilla dried chiles
2 costeno dried chiles
1 cascabel dried chile
2 Tbs. olive oil
1 red bell pepper, cut into chunks
1 medium onion, cut into chunks
4 cloves garlic, peeled
1 15-oz. can whole tomatoes
1 1/2 Tbs. chili powder
2 tsp. light brown sugar or 1 tsp. molasses, optional
1 tsp. ground cumin
1 tsp. dried oregano
4 medium Japanese eggplant, peeled and cut into 2-inch chunks
2 Tbs. masa harina
Instructions:
Place dried chiles in medium bowl, and cover with 1 1/2 cups boiling water. Let stand 20 minutes, or until soft, pushing chiles under water occasionally. Let liquid cool until chiles are easy to handle.
Remove tough stems and seeds from rehydrated chiles, using soaking liquid to rinse away seeds. Coarsely chop chiles, and strain liquid to remove seeds. Set aside.
Heat oil in large Dutch oven over medium-high heat. Add bell pepper, onion, and garlic, and sear 1 to 2 minutes, or until beginning to brown. Add chiles with soaking liquid, tomatoes with juice, chili powder, brown sugar (if using), cumin, oregano, and 4 cups water. Season with salt and pepper, if desired. Cover, and simmer 30 minutes.
Remove pot from heat, and blend chiles and vegetables with immersion blender until smooth. Stir in eggplant chunks, then cover pot, and simmer 30 minutes over medium heat, or until eggplant is tender, stirring occasionally. Stir in masa harina, and season with salt and pepper, if desired.
Nutrition Information: Calories: 148; Protein: 4 g; Total Fat: 6 g; Saturated Fat: less than 1 g; Carbohydrates: 21 g; Cholesterol: 0 mg; Sodium: 242 mg; Fiber: 7 g; Sugar: 10 g
Wednesday, March 1, 2017
Pasta Party!
It's no secret to anyone who knows me that I love pasta. Once, when my dad and step-mom were visiting, we went to a popular Italian restaurant (part of a chain) that, at the time, was offering a never-ending pasta meal: for one price, you got several kinds of pasta and sauce. When I ordered that, Dad smiled while my younger two laughed.
"Did I call it?" Dad asked. Yes, he had.
The punchline is that I love pasta.
That said, here are six pasta recipes to help you through the day. Enjoy!
SPICY BROCCOLI RABE AND SAUSAGE PASTA
This was in the October 2016 issue Runner's World, page 45. Makes 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. pasta (any kind)
4 Tbsp. extra virgin olive oil
1 lb. sausage, cut into 1" pieces
2 cloves garlic, chopped
2 cups chopped broccoli rabe or broccoli florets
1/4 cup chopped fresh Italian parsley
Crushed red pepper flakes or hot chili oil
Salt and freshly ground black pepper
Grated Romano cheese
Instructions
Cook pasta according to package directions. In a large skillet, heat 2 Tbsp. of oil over medium-high heat. Add sausage and cook, stirring, for 6 minutes or until browned. Add garlic and broccoli rabe, stirring, for 1 to 2 minutes. Drain pasta and add to skillet with remaining 2 Tbsp. oil, parsley, and pepper flakes. Add salt and black pepper to taste. Toss to combine. Top with cheese. Makes 6 servings.
Nutrition Information: Calories per serving: 493; Protein: 23 g; Carbs: 58 g; Fiber: 2 g; Sugar: 3 g; Total fat: 18 g; Saturated fat: 4 g; Sodium: 503 mg
ABRUZZI FISH STEW
This was in the October 2016 issue Runner's World, page 45. Makes 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
2 lb. assorted fish and shellfish (such as snapper, cod, red mullet, clams, mussels, and shrimp)
4 large tomatoes, chopped
4 cloves garlic, chopped
1/3 cup extra virgin olive oil
1/3 cup chopped fresh Italian parsley leaves, plus extra for garnish
Salt and freshly ground black pepper
1 lb. spaghetti
Instructions
Preheat the oven to 375°F. Cut fish into 2" to 3" pieces, scrub the clams and mussels, and peel and devein the shrimp. In a heavy-bottomed 12" ovenproof skillet or Dutch oven, combine tomatoes, garlic, oil, parsley, and salt and pepper to taste. Cover with a lid and bake for 10 minutes. Season fish with salt and pepper, and gently add to tomatoes. Cover and bake for another 10 minutes or until fish is opaque. Scatter shellfish over the top, cover, and bake for another 10 minutes or until all shells have opened and shrimp is opaque.
While seafood bakes, cook spaghetti according to package directions. Drain. Add pasta to seafood pan and mix gently to combine. Sprinkle with parsley. Makes 8 servings.
Nutrition Information: Calories per serving: 415; Protein: 27 g; Carbs: 48 g; Fiber: 3 g; Sugar: 4 g; Total fat: 12 g; Saturated fat: 2 g; Sodium: 307 mg
SLOW COOKER TOMATO MEAT SAUCE
This begins, “Serve over spaghetti squash "noodles" for a diabetes-friendly meal!”
http://www.diabeticconnect.com/diabetic-recipes/general/7422-slow-cooker-tomato-meat-sauce
Ingredients
1 lb. 90% lean ground beef
2 28-ounce cans crushed tomatoes
1 large onion, finely chopped (approximately 1 cup)
1 tablespoon crushed garlic, minced
1 teaspoon oregano
3 fresh bay leaves
1 tablespoon sundried tomatoes, chopped
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon red pepper
1/4 cup roasted red pepper
Directions
Turn slow cooker on 250 degrees.
Cook onion and ground beef in a skillet on medium high heat until meat is no longer pink.
While onions and beef are cooking, add remaining ingredients to slow cooker - tomatoes, garlic, oregano, bay leaves, sundried tomatoes, salt, pepper, red pepper, and roasted red pepper.
Add beef and onions and stir. Place lid on and allow to cook on 200-250 degrees for 4 hours.
Remove bay leaves before serving.
Nutritional Facts: Servings 8; Calories 150; Total Fat 3 g; Saturated Fat 1 g; Cholesterol 35 mg; Sodium 660 mg; Potassium 830 mg; Carbohydrate 16 g; Dietary Fiber 5 g; Protein 16 g
CHEESE-STUFFED SHELLS IN MARINARA SAUCE
This is from Familytime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!” Serves: 6; Prep Time: 15 minutes; Cook Time: 30 minutes.
To view this online, click here.
Ingredients
12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided
1 cup fat free or reduced-fat ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
1/4 teaspoon ground black pepper
1 container (15 oz.) BUITONI® refrigerated Marinara Sauce
Directions
Preheat oven to 350 degree F.
Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.
Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
For Freeze Ahead:
Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Preheat oven to 350° F.
Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
SPAETZLE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “Expand the concept of pasta a bit, and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often “grated” into boiling water on a spaetzle maker, a tool that looks like a grater without sharp edges. I find spaetzle makers unnervingly tricky, so I prefer to do what I've often seen done by Alsatians, for whom spaetzle is traditional: drop the batter by the spoonful into boiling water. As with all pasta, the more fragile the batter is, the lighter the result will be, so don't make it too stiff; just stiff enough to hold together.”
Yield: 4 servings; Time: 30 minutes.
This was featured in “THE MINIMALIST; Fresh Pasta At Ferrari Speed” and can be viewed online here.
Ingredients
Salt
2 cups flour
1/2 teaspoon freshly ground black pepper, more to taste
3 eggs
1 cup milk, more if needed
2 to 4 tablespoons butter or olive oil
Chopped fresh parsley or chives for garnish
PreparationSet a large pot of water to a boil and salt it. In a bowl, combine flour with pepper and a large pinch of salt. Lightly beat together eggs and milk, and add to flour, stirring. If necessary, add a little more milk until mixture has the consistency of pancake batter.
Scoop a tablespoon or so of batter, and drop it into water; small pieces may break off, but batter should remain largely intact and form a disk. Repeat, using about one-third to one-fourth the batter, depending on the size of the pot. When spaetzle rise to top a couple of minutes later (you may have to loosen them from the bottom, but they will pop right up), cook another minute or so, then remove with a slotted spoon into a bowl of ice water. Repeat until all the batter is used up.
Drain spaetzle; at this point you can toss them with a bit of oil and refrigerate, covered, for up to a day. Heat butter or oil in a large skillet, preferably nonstick, over medium-high heat. When it's hot, add spaetzle a few at a time, and quickly brown on both sides. Serve hot, garnished with parsley or chives.
SIRI’S ONE-POT MEXICAN PASTA
This comes from Siri Daly in a recent TODAY Show Recipes email. It begins, “Give the dish some color and style it your way with a variety of toppings like chopped avocado, thinly sliced scallions and spicy jalapeños.” Makes 6-8 servings.
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 pound ground turkey
1/2 package store-bought taco seasoning
12 ounces frozen squash, thawed
8 ounces pasta
2 cups chicken stock
8 ounces store-bought jarred taco sauce
1 1/2 cups shredded Mexican cheese blend, plus more for serving
Chopped avocado, scallions and jalapeños, for serving (optional)
Preparation
In a large pot, heat the olive oil over medium heat.
Add the ground turkey and cook until no longer pink.
Add the taco seasoning and squash, and cook for a few more minutes, until everything is combined.
Add the pasta, chicken stock and taco sauce and bring to a boil.
Stir everything up, cover the pot, lower to a simmer and cook for another 10 minutes.
Uncover, add the cheese, and simmer until the cheese has melted and sauce has thickened. Add a little more cheese on the top before serving, plus your favorite garnishes like chopped avocado, scallions and jalapeños.
"Did I call it?" Dad asked. Yes, he had.
The punchline is that I love pasta.
That said, here are six pasta recipes to help you through the day. Enjoy!
SPICY BROCCOLI RABE AND SAUSAGE PASTA
This was in the October 2016 issue Runner's World, page 45. Makes 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. pasta (any kind)
4 Tbsp. extra virgin olive oil
1 lb. sausage, cut into 1" pieces
2 cloves garlic, chopped
2 cups chopped broccoli rabe or broccoli florets
1/4 cup chopped fresh Italian parsley
Crushed red pepper flakes or hot chili oil
Salt and freshly ground black pepper
Grated Romano cheese
Instructions
Cook pasta according to package directions. In a large skillet, heat 2 Tbsp. of oil over medium-high heat. Add sausage and cook, stirring, for 6 minutes or until browned. Add garlic and broccoli rabe, stirring, for 1 to 2 minutes. Drain pasta and add to skillet with remaining 2 Tbsp. oil, parsley, and pepper flakes. Add salt and black pepper to taste. Toss to combine. Top with cheese. Makes 6 servings.
Nutrition Information: Calories per serving: 493; Protein: 23 g; Carbs: 58 g; Fiber: 2 g; Sugar: 3 g; Total fat: 18 g; Saturated fat: 4 g; Sodium: 503 mg
ABRUZZI FISH STEW
This was in the October 2016 issue Runner's World, page 45. Makes 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
2 lb. assorted fish and shellfish (such as snapper, cod, red mullet, clams, mussels, and shrimp)
4 large tomatoes, chopped
4 cloves garlic, chopped
1/3 cup extra virgin olive oil
1/3 cup chopped fresh Italian parsley leaves, plus extra for garnish
Salt and freshly ground black pepper
1 lb. spaghetti
Instructions
Preheat the oven to 375°F. Cut fish into 2" to 3" pieces, scrub the clams and mussels, and peel and devein the shrimp. In a heavy-bottomed 12" ovenproof skillet or Dutch oven, combine tomatoes, garlic, oil, parsley, and salt and pepper to taste. Cover with a lid and bake for 10 minutes. Season fish with salt and pepper, and gently add to tomatoes. Cover and bake for another 10 minutes or until fish is opaque. Scatter shellfish over the top, cover, and bake for another 10 minutes or until all shells have opened and shrimp is opaque.
While seafood bakes, cook spaghetti according to package directions. Drain. Add pasta to seafood pan and mix gently to combine. Sprinkle with parsley. Makes 8 servings.
Nutrition Information: Calories per serving: 415; Protein: 27 g; Carbs: 48 g; Fiber: 3 g; Sugar: 4 g; Total fat: 12 g; Saturated fat: 2 g; Sodium: 307 mg
SLOW COOKER TOMATO MEAT SAUCE
This begins, “Serve over spaghetti squash "noodles" for a diabetes-friendly meal!”
http://www.diabeticconnect.com/diabetic-recipes/general/7422-slow-cooker-tomato-meat-sauce
Ingredients
1 lb. 90% lean ground beef
2 28-ounce cans crushed tomatoes
1 large onion, finely chopped (approximately 1 cup)
1 tablespoon crushed garlic, minced
1 teaspoon oregano
3 fresh bay leaves
1 tablespoon sundried tomatoes, chopped
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon red pepper
1/4 cup roasted red pepper
Directions
Turn slow cooker on 250 degrees.
Cook onion and ground beef in a skillet on medium high heat until meat is no longer pink.
While onions and beef are cooking, add remaining ingredients to slow cooker - tomatoes, garlic, oregano, bay leaves, sundried tomatoes, salt, pepper, red pepper, and roasted red pepper.
Add beef and onions and stir. Place lid on and allow to cook on 200-250 degrees for 4 hours.
Remove bay leaves before serving.
Nutritional Facts: Servings 8; Calories 150; Total Fat 3 g; Saturated Fat 1 g; Cholesterol 35 mg; Sodium 660 mg; Potassium 830 mg; Carbohydrate 16 g; Dietary Fiber 5 g; Protein 16 g
CHEESE-STUFFED SHELLS IN MARINARA SAUCE
This is from Familytime, and begins, “A traditional Italian-style favorite is made easier for you! Combine Buitoni Marinara Sauce with stuffed shells, add a tossed salad and warm bread and sit down to a satisfying meal!” Serves: 6; Prep Time: 15 minutes; Cook Time: 30 minutes.
To view this online, click here.
Ingredients
12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup (4 ounces)shredded reduced-fat mozzarella cheese, divided
1 cup fat free or reduced-fat ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
1/4 teaspoon ground black pepper
1 container (15 oz.) BUITONI® refrigerated Marinara Sauce
Directions
Preheat oven to 350 degree F.
Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in a medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 71/2-inch (2-quart rectangular) baking dish. Pour sauce over shells.
Bake for 25 minutes or until bubbly. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
For Freeze Ahead:
Prepare as above; do not bake. Do not top with remaining mozarella cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Preheat oven to 350° F.
Bake for 30 to 40 minutes. Top with remaining mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
SPAETZLE
This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “Expand the concept of pasta a bit, and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often “grated” into boiling water on a spaetzle maker, a tool that looks like a grater without sharp edges. I find spaetzle makers unnervingly tricky, so I prefer to do what I've often seen done by Alsatians, for whom spaetzle is traditional: drop the batter by the spoonful into boiling water. As with all pasta, the more fragile the batter is, the lighter the result will be, so don't make it too stiff; just stiff enough to hold together.”
Yield: 4 servings; Time: 30 minutes.
This was featured in “THE MINIMALIST; Fresh Pasta At Ferrari Speed” and can be viewed online here.
Ingredients
Salt
2 cups flour
1/2 teaspoon freshly ground black pepper, more to taste
3 eggs
1 cup milk, more if needed
2 to 4 tablespoons butter or olive oil
Chopped fresh parsley or chives for garnish
PreparationSet a large pot of water to a boil and salt it. In a bowl, combine flour with pepper and a large pinch of salt. Lightly beat together eggs and milk, and add to flour, stirring. If necessary, add a little more milk until mixture has the consistency of pancake batter.
Scoop a tablespoon or so of batter, and drop it into water; small pieces may break off, but batter should remain largely intact and form a disk. Repeat, using about one-third to one-fourth the batter, depending on the size of the pot. When spaetzle rise to top a couple of minutes later (you may have to loosen them from the bottom, but they will pop right up), cook another minute or so, then remove with a slotted spoon into a bowl of ice water. Repeat until all the batter is used up.
Drain spaetzle; at this point you can toss them with a bit of oil and refrigerate, covered, for up to a day. Heat butter or oil in a large skillet, preferably nonstick, over medium-high heat. When it's hot, add spaetzle a few at a time, and quickly brown on both sides. Serve hot, garnished with parsley or chives.
SIRI’S ONE-POT MEXICAN PASTA
This comes from Siri Daly in a recent TODAY Show Recipes email. It begins, “Give the dish some color and style it your way with a variety of toppings like chopped avocado, thinly sliced scallions and spicy jalapeños.” Makes 6-8 servings.
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 pound ground turkey
1/2 package store-bought taco seasoning
12 ounces frozen squash, thawed
8 ounces pasta
2 cups chicken stock
8 ounces store-bought jarred taco sauce
1 1/2 cups shredded Mexican cheese blend, plus more for serving
Chopped avocado, scallions and jalapeños, for serving (optional)
Preparation
In a large pot, heat the olive oil over medium heat.
Add the ground turkey and cook until no longer pink.
Add the taco seasoning and squash, and cook for a few more minutes, until everything is combined.
Add the pasta, chicken stock and taco sauce and bring to a boil.
Stir everything up, cover the pot, lower to a simmer and cook for another 10 minutes.
Uncover, add the cheese, and simmer until the cheese has melted and sauce has thickened. Add a little more cheese on the top before serving, plus your favorite garnishes like chopped avocado, scallions and jalapeños.
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