Ingredients:
* 1 pound penne pasta
* 2 tablespoons butter
* 1 onion, chopped
* Salt and pepper
* One 15-ounce can pure pumpkin puree
* 1 cup heavy cream
* 1/2 cup grated parmesan cheese, plus more for topping
* 1/4 cup chopped flat-leaf parsley
Directions:
1.
In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.
2.
In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.
3.
Top the pasta with the parsley and more parmesan.
Wednesday, November 4, 2009
Tuna and Tomato Pasta
Ingredients:
* 2 tablespoons extra-virgin olive oil
* 2 cloves garlic, chopped
* 1 cup chopped flat-leaf parsley
* One 28-ounce can crushed tomatoes
* Salt and pepper
* 4 tablespoons butter
* One 6-ounce can white tuna in olive oil, drained
* One 1-pound box medium pasta shells
Directions:
1.
In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 2 tablespoons parsley and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cook over low heat until the sauce thickens, about 20 minutes. Whisk in the butter, then stir in the tuna.
2.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain. Add the pasta to the tuna sauce and stir in threequarters of the remaining parsley; season with salt and pepper. Top with the remaining parsley.
* 2 tablespoons extra-virgin olive oil
* 2 cloves garlic, chopped
* 1 cup chopped flat-leaf parsley
* One 28-ounce can crushed tomatoes
* Salt and pepper
* 4 tablespoons butter
* One 6-ounce can white tuna in olive oil, drained
* One 1-pound box medium pasta shells
Directions:
1.
In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 2 tablespoons parsley and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cook over low heat until the sauce thickens, about 20 minutes. Whisk in the butter, then stir in the tuna.
2.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain. Add the pasta to the tuna sauce and stir in threequarters of the remaining parsley; season with salt and pepper. Top with the remaining parsley.
Wednesday, October 21, 2009
Creamy Pasta and Chickpeas
Ingredients
* 1 pound asparagus, cut into 1-inch pieces
* 1 red pepper, chopped
* 1/2 teaspoon each salt and black pepper
* 8 ounces fiber-enriched penne pasta (such as Barilla Plus)
* 1 can (15.5 ounces) chickpeas, drained and rinsed
* 1 package (4.4 ounces) light, spreadable herb cheese (such as Boursin)
* Pinch nutmeg
Directions
1. Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.
2. Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.
3. Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.
* 1 pound asparagus, cut into 1-inch pieces
* 1 red pepper, chopped
* 1/2 teaspoon each salt and black pepper
* 8 ounces fiber-enriched penne pasta (such as Barilla Plus)
* 1 can (15.5 ounces) chickpeas, drained and rinsed
* 1 package (4.4 ounces) light, spreadable herb cheese (such as Boursin)
* Pinch nutmeg
Directions
1. Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.
2. Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.
3. Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.
Pinto Beans with Kielbasa
Ingredients:
1 large onion, chopped
1 medium green pepper, chopped
1 tbsp. olive oil
1 1/2 pounds kielbasa, cut into 1 inch pieces
1 can Northern beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can stewed tomatoes
1 can diced tomatoes
1 can ( 8 ounces) tomato sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Saute the onion and green pepper in oil until tender. Add the remaining ingredients, bring to a boil. Reduce heat; cover and simmer until heated through.
1 large onion, chopped
1 medium green pepper, chopped
1 tbsp. olive oil
1 1/2 pounds kielbasa, cut into 1 inch pieces
1 can Northern beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can stewed tomatoes
1 can diced tomatoes
1 can ( 8 ounces) tomato sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Saute the onion and green pepper in oil until tender. Add the remaining ingredients, bring to a boil. Reduce heat; cover and simmer until heated through.
Spinach Salad with Shrimp and Feta
Ingredients:
* 1/4 cup plus 3 tablespoons extra-virgin olive oil
* 1 pound shrimp, peeled and deveined
* 1 shallot, finely chopped
* 2 tablespoons red wine vinegar
* 1 tablespoon spicy mustard
* 1 tablespoon honey
* Salt and pepper
* 8 ounces spinach
* 1/2 cup feta cheese
For a change
Chill the shrimp and serve the salad cold.
Directions:
1.
In a medium skillet, heat 3 tablespoons olive oil over medium-high heat. Add the shrimp and stir-fry until opaque, 2 to 3 minutes.
2.
In a medium bowl, whisk together the shallot, vinegar, mustard and honey; season with salt and pepper. Pour in the remaining 1/4 cup olive oil in a slow stream, whisking constantly until thick. Using a slotted spoon, transfer the cooked shrimp to the dressing and toss to coat. Season to taste with salt and pepper.
3.
Arrange the spinach on a platter or individual plates. Place the warm shrimp on top and drizzle with any remaining dressing. Scatter the feta on top.
* 1/4 cup plus 3 tablespoons extra-virgin olive oil
* 1 pound shrimp, peeled and deveined
* 1 shallot, finely chopped
* 2 tablespoons red wine vinegar
* 1 tablespoon spicy mustard
* 1 tablespoon honey
* Salt and pepper
* 8 ounces spinach
* 1/2 cup feta cheese
For a change
Chill the shrimp and serve the salad cold.
Directions:
1.
In a medium skillet, heat 3 tablespoons olive oil over medium-high heat. Add the shrimp and stir-fry until opaque, 2 to 3 minutes.
2.
In a medium bowl, whisk together the shallot, vinegar, mustard and honey; season with salt and pepper. Pour in the remaining 1/4 cup olive oil in a slow stream, whisking constantly until thick. Using a slotted spoon, transfer the cooked shrimp to the dressing and toss to coat. Season to taste with salt and pepper.
3.
Arrange the spinach on a platter or individual plates. Place the warm shrimp on top and drizzle with any remaining dressing. Scatter the feta on top.
Wednesday, July 29, 2009
End of Summer Chili Pot
* 4 Servings
Ingredients:
* 2 tablespoons extra-virgin olive oil (EVOO)
* 1 pound ground beef, pork or turkey
* 1 red onion, chopped
* 3 cloves garlic, chopped
* 1 zucchini, chopped
* 1 red bell pepper, chopped
* 2 chiles, seeded and chopped
* Salt and pepper
* 3 ears corn, kernels scraped off
* 2 tablespoons chili powder
* 1 tablespoon sweet smoked paprika
* One 12-ounce bottle beer
* One 28-ounce can diced fire-roasted tomatoes
* 2 tablespoons fresh thyme, chopped
* Grated peel and juice of 1 lime
* 4 scallions, thinly sliced
* 1 cup shredded gouda, smoked gouda, pepper jack or smoked cheddar cheese
Directions:
1.
In a large, heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat until smoking. Add the beef and cook, stirring to break up, until browned, about 8 minutes. Stir in the onion, garlic, zucchini, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6 to 7 minutes.
2.
Stir in the beer and cook until reduced slightly, 2 minutes. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top the chili with the scallions and cheese.
Ingredients:
* 2 tablespoons extra-virgin olive oil (EVOO)
* 1 pound ground beef, pork or turkey
* 1 red onion, chopped
* 3 cloves garlic, chopped
* 1 zucchini, chopped
* 1 red bell pepper, chopped
* 2 chiles, seeded and chopped
* Salt and pepper
* 3 ears corn, kernels scraped off
* 2 tablespoons chili powder
* 1 tablespoon sweet smoked paprika
* One 12-ounce bottle beer
* One 28-ounce can diced fire-roasted tomatoes
* 2 tablespoons fresh thyme, chopped
* Grated peel and juice of 1 lime
* 4 scallions, thinly sliced
* 1 cup shredded gouda, smoked gouda, pepper jack or smoked cheddar cheese
Directions:
1.
In a large, heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat until smoking. Add the beef and cook, stirring to break up, until browned, about 8 minutes. Stir in the onion, garlic, zucchini, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6 to 7 minutes.
2.
Stir in the beer and cook until reduced slightly, 2 minutes. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top the chili with the scallions and cheese.
Crunchy Parmesan Chicken
* 4 Servings
*
* Prep 10 min
*
* Cook 20 min
Ingredients:
* 1 cup cornflakes, lightly crushed
* 3/4 cup grated parmesan cheese
* Salt and pepper
* 3 large eggs, beaten
* Four 6-ounce skinless, boneless chicken breast halves
* 5 tablespoons extra-virgin olive oil
* 1 lemon, cut into wedges
Side dish
Serve with sauteéd bok choy tossed with tomatoes.
Directions:
1.
Preheat the oven to 350°. In a shallow bowl, combine the cornflakes, parmesan and 1/4 teaspoon each salt and pepper. Place the eggs in another shallow bowl. Coat each chicken breast with the cornflake mixture, then the eggs, then again with the cornflake mixture; transfer to a wax-paperlined baking sheet.
2.
In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 2 minutes per side. Transfer to a clean baking sheet. Bake the chicken until cooked through, about 10 minutes. Serve with the lemon wedges.
*
* Prep 10 min
*
* Cook 20 min
Ingredients:
* 1 cup cornflakes, lightly crushed
* 3/4 cup grated parmesan cheese
* Salt and pepper
* 3 large eggs, beaten
* Four 6-ounce skinless, boneless chicken breast halves
* 5 tablespoons extra-virgin olive oil
* 1 lemon, cut into wedges
Side dish
Serve with sauteéd bok choy tossed with tomatoes.
Directions:
1.
Preheat the oven to 350°. In a shallow bowl, combine the cornflakes, parmesan and 1/4 teaspoon each salt and pepper. Place the eggs in another shallow bowl. Coat each chicken breast with the cornflake mixture, then the eggs, then again with the cornflake mixture; transfer to a wax-paperlined baking sheet.
2.
In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 2 minutes per side. Transfer to a clean baking sheet. Bake the chicken until cooked through, about 10 minutes. Serve with the lemon wedges.
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