Pasta Party

“Everything you see, I owe to spaghetti.” - La bella Sophia Loren, a walking advertisement for carbo loading.

Found in Loose Cannons: Devastating Dish from the World's Wildest Women, complied by Autumn Stephens, page 20.

Pasta is such a versatile food: you can add veggies and/or meat, top it with sauce, add it to a salad. Here are six delicious recipes to get you started, including One-Pan Spaghetti and Meatballs and Creamy Cheesy Macaroni. Enjoy!

PASTA WITH BROWN BUTTER AND PARMESAN

This comes from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, “Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it’s always good — and practically foolproof. To make it a little more grown up, just take it one step further: Brown the butter. When you slide the butter into the skillet, let it cook until the milk solids turn a toasty brown. It adds a rich, nutty flavor that makes the dish a bit more sophisticated with very little extra work.”

Yield: 4 servings; Time: 25 minutes.

To view this online, go to https://cooking.nytimes.com/recipes/1019980-pasta-with-brown-butter-and-parmesan.

Ingredients

Kosher salt

1 pound spaghetti, linguine or other long noodle

8 tablespoons unsalted butter

1 cup freshly grated Parmesan, plus more for serving

Freshly ground black pepper

Preparation

Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don’t shake it fully dry.

In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.

Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won’t need the full 1/2 cup).

Serve with black pepper and more Parmesan on top.

PASTA ALLA NORMA

This recipe comes from Pure Wow, and begins, “If you’re taking a trip to Italy soon, that’s amazing. (We’re totally jealous.) But for the rest of us, this Sicilian dish from Catania is the next best thing. Presenting pasta alla Norma with eggplant, basil and pecorino cheese. Best of all, you can make four servings for less than $10. Salute!”

PREP: 20 MIN; COOK: 40 MIN; TOTAL: 1 HR; Makes: 4 servings

To view this online, go to https://www.purewow.com/recipes/pasta-alla-norma

Ingredients

4 tablespoons extra-virgin olive oil

1 large eggplant, sliced into 1-inch strips

Salt and freshly ground black pepper

1 sweet onion, thinly sliced

3 garlic cloves

One 28-ounce can crushed tomatoes

1 teaspoon red-pepper flakes

3/4 teaspoon dried oregano

1 pound bite-size dry pasta, like rigatoni

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

1/2 cup grated pecorino cheese

Directions

In a large sauté pan, heat the olive oil over medium heat. Add the eggplant in batches and cook on all sides until golden brown. Remove the eggplant from the pan and set aside on a large plate. Season with salt and pepper to taste.

Add the onion to the same pan and sauté until tender, 3 to 4 minutes. Add the garlic and sauté until fragrant, 1 minute more.

Stir in the tomatoes and bring to a simmer. Add the red-pepper flakes and oregano, and season with salt and pepper. Simmer 15 to 20 minutes, until the flavor of the sauce develops.

While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the instructions on the package. Drain well.

Add the pasta and eggplant to the sauce; toss well to coat. Add the parsley, basil and pecorino, and toss well to combine. Serve immediately.

ONE-PAN SPAGHETTI AND MEATBALLS

This recipe also comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.

To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.

Ingredients

Meatballs

1 pound ground beef

1 1/2 teaspoons garlic powder

1/2 cup chopped fresh parsley

1/3 cup grated Parmesan cheese

1 egg, whisked

1/2 cup plain bread crumbs

3 tablespoons extra-virgin olive oil

Spaghetti

1 pound dried spaghetti

3 cups marinara sauce (store-bought or homemade)

2 tablespoons grated Parmesan cheese, plus more to taste

2 tablespoons chopped fresh parsley

Directions

Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.

Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.

Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).

Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.

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

HUNGARIAN CABBAGE WITH NOODLES

This recipe is from Barbara Rolek on The Spruce Eats. Barbara wrote, “This Hungarian comfort-food dish known as kaposztás tészta is a simple recipe to make, consisting of cabbage, onion, butter, egg noodles, salt, and pepper.

“Cabbage with noodles is a popular and easy dish common throughout Eastern Europe. In Poland, it's called kapusta z kluski or hałuski, in the Czech Republic, it's known as nudle s zelí, and Slovaks call it haluski (without the accent on the "L" as in Polish).

“This can be a strictly vegetarian dish, sometimes with added sautéed mushrooms, or can be enhanced with bacon or other smoked meat, and it makes a terrific side dish or main-course offering that holds up well on a buffet table. If this recipe doesn't tickle your fancy, there are many more Eastern European cabbage recipes to choose from.

Total: 50 mins; Prep: 20 mins; Cook: 30 mins; Yield: 6 servings

To view this online, click here.

Ingredients

1 large head cabbage (cored and shredded)

1 large onion (chopped)

8 ounces butter (2 sticks)

Salt (to taste)

Freshly ground black pepper (to taste)

1 pound medium Hungarian egg noodles (homemade or store-bought, cooked)

Directions

Gather the ingredients.

In a large skillet or Dutch oven, sauté cabbage and onion in butter until golden brown and tender.

Season with salt and pepper.

Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot.

Serve and enjoy!

Recipe Variations

Add 1 cup sliced button, cremini or other mushrooms to the skillet with the cabbage and onion, and cook until they are all golden brown and tender.

Before serving, add 1 cup cooked, crumbled or diced bacon to the cabbage, onion, and noodles mixture.

After mixing the cabbage and onion with the noodles, add 1 cup chopped ham combining well and rewarm to serve hot.

More Hungarian Noodle Recipes

Basic Hungarian Noodle Dough Recipe: This egg dough can be transformed into thin noodles, wide noodles and everything in between.

Tarhonya or Grated Egg Noodles Recipe: These noodles are made by grating chunks of noodle dough instead of rolling and cutting. They are dried and used in soups or browned in butter as a side dish.

More About Hungarian Noodles

Hungarian egg noodles, known as Magyar tojasos teszta (MAHG-yahr toy-YAH-shohss TESS-tah) or metelt (MEH-telt), come in a staggering number of varieties, rivaled possibly only by Italian pasta.

Hungarians roll them, cut them, pinch them, grate them, and drop them. There's a noodle for every dish and a dish for every noodle.

Teszta is actually the Hungarian word for "dough" and metelt means "noodles," but they are used interchangeably.

When the word tojasos is added, we're talking about egg noodles, the pride of Hungarian cuisine. They are made with three simple ingredients—flour, eggs, and salt—and, in some kitchens, not even any salt.

No water or oil is added to authentic Hungarian noodle recipes because many cooks feel the addition of water creates longer drying times and increases the potential for the noodles to mold when stored.

CREAMY CHEESY MACARONI

This yummy recipe comes from The Mayo Clinic Diet. If you haven’t check out the site, you should. (That, as well as the main site, https://www.mayoclinic.org, have a lot of good stuff to check out.)

Serves 10; Serving size: 1 cup

To view this online, go to http://diet.mayoclinic.org/food-fitness/recipe-for-creamy-cheesy-macaroni-/17551.

Ingredients

1 package pasta, whole-wheat, elbow macaroni (14.5 ounces)

1 1/2 cups cottage cheese, nonfat

2 tablespoons oil, canola

1/2 cup flour, all-purpose

1/2 teaspoon pepper, black ground

1/4 teaspoon garlic powder

2 cups milk, fat-free

2 cups cheese, cheddar, sharp, reduced-fat, shredded

2 cups tomatoes, cherry, cut in half

Instructions

Cook macaroni according to package directions. Meanwhile, blend cottage cheese in a food processor until smooth. Set aside.

In a large saucepan over a medium heat, combine oil, flour, pepper and garlic powder; stir until mixed. Gradually stir in the milk and bring to a boil. Cook for 2 minutes or until thickened and smooth. Add the blended cottage cheese and cheddar cheese, stirring until melted.

Spray a 2-quart casserole dish with cooking spray. After the macaroni has been cooked and drained, place it in the prepared casserole dish. Pour the cheese mixture over the macaroni and mix until blended. Bake at 350 F for about 30 minutes or until heated through. Top with tomatoes just before serving.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Spicy Broccoli Rabe and Sausage Pasta and Mediterranean Stuffed Peppers. Enjoy!

ALMOND, TOASTED OAT AND CHERRY TRAIL MIX

This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.

This recipe began, “Take this energy-packed treat with you when you head to the great outdoors.”

POINTS® Value: 3; Servings: 6; Preparation Time: 8 minutes; Cooking Time: 25 minutes; Level of Difficulty: Easy

Ingredients

1 cup uncooked old fashioned oats

2/3 cup dried cherries, chopped

1/4 cup slivered almonds

1/4 tsp table salt

1 Tbsp Land O Lakes Stick Light Butter, or similar product, melted

1/4 cup honey

Directions

Preheat oven to 350°F. Line a sided sheet pan with parchment paper.

In a large bowl, stir together rolled oats, cherries, almonds and salt. Drizzle with butter and honey and toss thoroughly. Spread mixture evenly on sheet pan. Bake, stirring occasionally to ensure even browning, about 20 to 25 minutes; let cool. Yields about 1/3 cup per serving. (You might want to double the recipe and store the mix for a few days in an airtight container.)

PASTA WITH BROWN BUTTER AND PARMESAN

This comes from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, “Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it’s always good — and practically foolproof. To make it a little more grown up, just take it one step further: Brown the butter. When you slide the butter into the skillet, let it cook until the milk solids turn a toasty brown. It adds a rich, nutty flavor that makes the dish a bit more sophisticated with very little extra work.”

Yield: 4 servings; Time: 25 minutes.

To view this online, go to https://cooking.nytimes.com/recipes/1019980-pasta-with-brown-butter-and-parmesan.

Ingredients

Kosher salt

1 pound spaghetti, linguine or other long noodle

8 tablespoons unsalted butter

1 cup freshly grated Parmesan, plus more for serving

Freshly ground black pepper

Preparation

Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don’t shake it fully dry.

In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.

Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won’t need the full 1/2 cup).

Serve with black pepper and more Parmesan on top.

PASTA ALLA NORMA

This recipe comes from Pure Wow, and begins, “If you’re taking a trip to Italy soon, that’s amazing. (We’re totally jealous.) But for the rest of us, this Sicilian dish from Catania is the next best thing. Presenting pasta alla Norma with eggplant, basil and pecorino cheese. Best of all, you can make four servings for less than $10. Salute!”

PREP: 20 MIN; COOK: 40 MIN; TOTAL: 1 HR; Makes: 4 servings

To view this online, go to https://www.purewow.com/recipes/pasta-alla-norma

Ingredients

4 tablespoons extra-virgin olive oil

1 large eggplant, sliced into 1-inch strips

Salt and freshly ground black pepper

1 sweet onion, thinly sliced

3 garlic cloves

One 28-ounce can crushed tomatoes

1 teaspoon red-pepper flakes

3/4 teaspoon dried oregano

1 pound bite-size dry pasta, like rigatoni

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

1/2 cup grated pecorino cheese

Directions

In a large sauté pan, heat the olive oil over medium heat. Add the eggplant in batches and cook on all sides until golden brown. Remove the eggplant from the pan and set aside on a large plate. Season with salt and pepper to taste.

Add the onion to the same pan and sauté until tender, 3 to 4 minutes. Add the garlic and sauté until fragrant, 1 minute more.

Stir in the tomatoes and bring to a simmer. Add the red-pepper flakes and oregano, and season with salt and pepper. Simmer 15 to 20 minutes, until the flavor of the sauce develops.

While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the instructions on the package. Drain well.

Add the pasta and eggplant to the sauce; toss well to coat. Add the parsley, basil and pecorino, and toss well to combine. Serve immediately.

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.

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

MEDITERRANEAN STUFFED PEPPERS

This came from Betty Crocker Kitchens, and begins, “For this light and flavorful take on stuffed peppers, we made a filling of seasoned ground turkey, chick peas, artichoke hearts, mozzarella cheese and feta cheese that comes in at just 260 calories. Simply stuff your peppers, bake and finish the dish with a fresh tomato-basil topping.”

Prep Time: 40 minutes; Total Time: 1 hour 20 minutes; Servings: 8 To view this online, click here.

Ingredients

4 large red or yellow bell peppers (about 1/2 lb each) 1 lb lean (at least 93%) ground turkey

1 tablespoon finely chopped garlic

1 teaspoon Italian seasoning

3/4 teaspoon salt

1/4 teaspoon pepper

1 cup Muir GlenTM organic roasted garlic pasta sauce (from 25.5-oz jar)

3/4 cup ProgressoTM chick peas, drained, rinsed (from 15-oz can)

1 jar (6 oz) ProgressoTM artichoke hearts, marinated, drained, chopped (about 2/3 cup)

3/4 cup reduced-fat shredded mozzarella cheese (3 oz)

1 package (4 oz) feta cheese crumbles (3/4 cup)

2 cups chopped plum (Roma) tomatoes (4 medium)

3 cup chopped fresh basil leaves

Directions

Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling.Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.

In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1⁄2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.

Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1⁄2 cup of the feta cheese.

Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.

In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt.Top cooked bell peppers with tomato mixture and remaining 1⁄4 cup feta cheese before serving.

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

Friday Recipes

It's finally Friday, time to get ready for the weekend. Here are six recipes to help you through the weekend, including High-Altitude Bison Meatballs with Marinara Sauce and Frozen Blueberry Breakfast Bars. Enjoy!

HIGH-ALTITUTDE BISON MEATBALLS WITH MARINARA SAUCE

This dinner recipe is from the September 2016 issue of Runner's World, page 80, and begins, “In a rush? Simply sauté meatball ingredients minus the almond meal and egg.”

This is adapted from Run Fast, Eat Slow: Nourishing Recipes for Athletes, by Shalane Flanagan and Elyse Kopecky. Published by Rodale, owner of Runner’s World.

Makes 4 servings.

This can be viewed online at http://www.runnersworld.com/recipes/run-fast-eat-slow.

Ingredients

1 egg, beaten

1/2 cup finely grated Parmesan cheese, plus more for garnish

1 cup finely minced kale (about 4 leaves), stems discarded (a food processor works great for this)

1/4 cup almond meal or almond flour or fine bread crumbs

3 cloves garlic, minced

1 tsp. dried oregano

1/2 tsp. fennel seeds

3/4 tsp. fine sea salt

1/2 tsp. red pepper flakes

1 lb. ground bison or ground beef (preferably not lean)

2 Tbsp. extra-virgin olive oil

Prepared marinara sauce

12 oz. dried spaghetti (gluten-free if sensitive)

8 fresh basil leaves, torn (optional)

Instructions

In a large bowl, stir together the egg, Parmesan, kale, almond meal, garlic, oregano, fennel seeds, salt, and pepper flakes. Add the bison (or beef) and use your hands to combine the meat. Form the mixture into 12 2-inch meatballs, rolling each meatball firmly in your hands.

In a heavy-bottomed pot with a lid, warm the oil over medium-high heat. Place the meatballs in the pot in a single layer without crowding them, and cook, turning the meatballs so they brown on all sides, about 5 minutes. Scrape the brown bits off the bottom of the pot as you go. If using ground beef, pour out all but 1 to 2 Tbsp. of the fat prior to adding the sauce.

Add marinara sauce to meatballs. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens, 30 to 45 minutes. Cover and keep warm over low heat until ready to serve.

While the sauce is simmering, cook the pasta according to the package directions.

To serve, divide the pasta among 4 pasta bowls and arrange the meatballs on top, along with a generous ladle of sauce. Garnish with Parmesan and fresh basil, if using. Makes 4 servings.

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

QUINOA ENCHILADA BAKE

This recipe begins, “Never tried quinoa? This enchilada bake is a great way to be introduced to the superfood.”

http://www.diabeticconnect.com/diabetic-recipes/general/7286-quinoa-enchilada-bake

Ingredients

1 TBSP olive oil

1 lb extra lean ground beef

1 medium yellow onion, chopped

1 medium green pepper, diced

3 cloves garlic finely chopped

1/2 cup dry quinoa

2 cups low sodium vegetable broth

10 oz. can diced tomatoes with green chilies, undrained

1 cup tomato sauce

2 TBSP chili powder

2 tsp cumin

Pepper to taste

1 can black beans

3/4 cup corn

Optional toppings:

Cheese, tomato, green onion, cilantro

Directions

Heat oil in a large skillet. Brown ground beef.

Add onion, pepper and garlic. Cook 2 minutes.

Pour into slow cooker along with remaining ingredients, except black beans and corn.

Cook on high for 3-31/2 hours.

40 minutes before it's done, add beans and corn. Heat last 40 minutes.

Serve over chopped romaine or tortilla (optional).

Top with desired toppings.

Nutritional Facts: Servings 12; For 1/12 the recipe excluding optional toppings: Calories 170; Saturated Fat 2 g; Sodium 242 mg; Carbohydrates 15 g; Dietary Fiber 2 g; Protein 12 g

FROZEN BLUEBERRY BREAKFAST BARS

This comes from Tablespoon.com, and begins, “Get your yogurt and granola in a frozen bar that you can ‘grab and go’ for breakfast or for a snack any time of day.” Prep Time: 15 min; Total Time: 3 hr 25 min; Servings: 10

To view this online, click here.

Ingredients

2 1/2 cups Cascadian Farm® organic oats & honey granola

1/4 cup butter, melted

3 containers (5.3 oz each) *Yoplait® Greek blueberry yogurt

1/4 cup fresh blueberries

2 tablespoons Cascadian Farm® organic oats & honey granola, coarsely crushed

Directions

Heat oven to 350°F. In large bowl, mix 2 1/2 cups granola and the melted butter. Firmly press in bottom of ungreased 8-inch square pan. Bake 10 minutes. Cool 10 minutes on cooling rack. Freeze about 5 minutes or until cold.

Spoon yogurt over crust; gently spread to cover. Sprinkle with blueberries and crushed granola. Freeze about 3 hours or until firm.

Remove from freezer 10 minutes before cutting. To make bars, cut into 5 rows by 2 rows. Wrap each bar tightly in plastic wrap. Store in freezer.

*Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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.

POTATO-LEEK SOUP WITH BACON

View this online at http://www.publix.com/recipes-planning/aprons-recipes/potato-leek-soup-with-bacon

Ingredients

3 large leeks, coarsely chopped

3 cloves garlic, coarsely chopped

1/2 teaspoon fresh thyme

2 lb gold potatoes

3 slices bacon, chopped

1 tablespoon olive oil

4 cups unsalted chicken stock (or broth)

1 teaspoon kosher salt

1/4 teaspoon pepper

2 tablespoons fresh chives, finely chopped

1/2 cup plain nonfat Greek yogurt

Directions

Chop well-rinsed leeks (white part only; 2 cups); chop garlic and thyme. Peel potatoes and cut into 1/2-inch cubes.

Preheat large stockpot on medium-low 2–3 minutes. Cut bacon into pieces. Place oil in pot, then add bacon; cook and stir 4–5 minutes or until crisp. Remove bacon from pot. Place leeks and garlic in same pot; cook and stir 6–7 minutes or until tender (do not brown).

Stir in stock, salt, pepper, potatoes, and thyme; bring to a boil. Reduce heat to low; simmer 20 minutes or until potatoes are tender when pierced with a fork.

Remove pot from heat; puree soup with a stick blender. (Or you can use an electric blender; let soup cool 5–8 minutes, then puree in batches until smooth.) Chop chives. Stir yogurt into soup; top each serving with bacon and chives. Serve warm or chill before serving.

NUTRITIONAL INFORMATION: CALORIES (per 1/6 recipe) 240kcal; FAT 9.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 370mg; CARB 31g; FIBER 2.00g; SUGARS 1g; PROTEIN 10g; CALC 4%; VIT A 6%; VIT C 60%; IRON 10%

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