Ingredients:
2 tablespoons vegetable oil
3-4 chicken breasts cut into thin strips
1/2 cup snow peas
1 red bell pepper, seeded and cut into match stick size pieces
1 can of water chestnuts, drained
1 small onion, chopped
1/4 pound mushrooms
4 green onion, thinly sliced on a diagonal
2 T ginger
2 cloves garlic, minced
red pepper flakes
1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well
1/2 soy sauce
2 tablespoons toasted sesame oil
sesame seeds
salt to taste
While the pasta is cooking, brown meat in wok or large skillet over high heat in 1 T sesame oil. Remove from pan. Add vegetable oil and crushed red pepper. Stir fry snow peas, onion, mushrooms, red pepper, mushrooms, and water chestnuts for one minute. Remove from pot with a slotted spoon and add to meat. Dump drained, cooled pasta into wok. Add green onions and half your cooked veggies and meat. Toss and fry the mixture until noodles and veggies are combined. Drizzle with a couple tablespoons soy sauce and 1 T sesame oil. Combine well. Sprinkle with salt to taste. Dump into serving dish and top with remaining meat and veggies.
Adapted from a Rachael Ray recipe
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Friday, February 20, 2009
Thursday, December 11, 2008
Jon's Chicken Parmesan
I made this for the first time last night, and it was so easy and good. Great for serving 8 or having leftovers, or in Jon's case serving 4 . . . .
1. Boil water for cooking pasta (I prefer thin spaghetti)
2. Preheat oven to 350 for baking garlic bread
3. Prepare tomato sauce (I use Muir Glen Organic in a jar - 2)
To prepare chicken:
1. Take 4 chicken breasts and slice in half then pound flat
2. Coat each piece with egg (I use 2 eggs in a pie plate with a little whipping cream)
3. Coat each piece with bread crumb mixture (in a large ziploc I mix Italian bread crumbs, garlic powder, crushed red pepper, S&P)
4. Place in refrigerator for a few minutes to set
Heat small amount of oil in a skillet and cook chicken; they are so thin it will only take 3-4 minutes per side. While chicken is cooking, cook pasta, bread and heat sauce.
To serve, I place pasta on plate, cover with sauce, put chicken on top of that with a little more sauce and then sprinkle with mozzarella cheese.
Friday, October 24, 2008
Pumpkin Risotto
1 tablespoon olive oil
1 tablespoon butter
2 large onions, chopped
2 cups chicken stock
2 minced garlic cloves
1 cup Arborio rice
1/4 cup dry white wine
2 cups cubed pumpkin, steamed or boiled until tender
1/4 cup grated Parmesan Reggiano cheese
2 tablespoons minced fresh parsley
salt
freshly ground white pepper
Melt the butter and olive oil together in a large heavy skillet over medium high heat. Add the onion and sauté until the onion is soft and translucent. While the onion is cooking, place the stock in a medium saucepan and heat over medium heat until simmering, but not boiling. Add the garlic to the onions and cook for two minutes. Add the rice and stir well to coat. Sauté for a minute, then add the wine. Cook the rice until all of the wine is absorbed, stirring constantly. Add a ladle of the warm stock, and stirring constantly, cook until all of the liquid is absorbed. Repeat until almost all of the liquid had been absorbed. Add the pumpkin and mix well. Continue to cook until the pumpkin is heated through, and all of the liquid is absorbed. Add the Prosciutto, Parmesan, parsley, salt, and pepper. Mix well and serve hot.
1 tablespoon butter
2 large onions, chopped
2 cups chicken stock
2 minced garlic cloves
1 cup Arborio rice
1/4 cup dry white wine
2 cups cubed pumpkin, steamed or boiled until tender
1/4 cup grated Parmesan Reggiano cheese
2 tablespoons minced fresh parsley
salt
freshly ground white pepper
Melt the butter and olive oil together in a large heavy skillet over medium high heat. Add the onion and sauté until the onion is soft and translucent. While the onion is cooking, place the stock in a medium saucepan and heat over medium heat until simmering, but not boiling. Add the garlic to the onions and cook for two minutes. Add the rice and stir well to coat. Sauté for a minute, then add the wine. Cook the rice until all of the wine is absorbed, stirring constantly. Add a ladle of the warm stock, and stirring constantly, cook until all of the liquid is absorbed. Repeat until almost all of the liquid had been absorbed. Add the pumpkin and mix well. Continue to cook until the pumpkin is heated through, and all of the liquid is absorbed. Add the Prosciutto, Parmesan, parsley, salt, and pepper. Mix well and serve hot.
Friday, October 17, 2008
Chicken with Pesto Pasta
This is something that I make quite often. Everyone in my family seems to like it.
Ingredients:
2-3 chicken breasts, thawed and cut into one inch cubes
1 red pepper
1 red onion
1 pound angel hair pasta
olive oil for sauteing
For the Pesto:
2 cups fresh basil leaves or a combination of basil and parsley
2 cloves garlic, peeled
1/2 cup good quality extra virgin olive oil
1/3 cup pine nuts or walnuts
1/4 pound Parmigiano or Romano Cheese
Bring a pot of water to a boil. When the water is boiling, add pasta and cook until done (8 min or so.) Clean onion and pepper and cut into chunks. Heat some olive oil in a pan and then saute pepper and onion together until tender. Meanwhile, rub oil and salt and pepper on chicken. Add chicken to a pan and cook the chicken until is is done in the center and browned on the outside. While everything is cooking, make the pesto. For the pesto-Toast the pine nuts. Heat oil and garlic in the microwave for 20 seconds on high. Then add all of the ingredients into the food processor until paste forms. Pesto should be used at room temp.
Once pasta is finished, drain and return to pot. Add pesto and mix well with noodles. You may want to add more oil. Add chicken, onions, and pepper. Mix. Sprinkle with Parmesan cheese.
** You can buy a variety of already made pesto at the store instead of making your own. And also, add any veggies that you like for a variation.
Ingredients:
2-3 chicken breasts, thawed and cut into one inch cubes
1 red pepper
1 red onion
1 pound angel hair pasta
olive oil for sauteing
For the Pesto:
2 cups fresh basil leaves or a combination of basil and parsley
2 cloves garlic, peeled
1/2 cup good quality extra virgin olive oil
1/3 cup pine nuts or walnuts
1/4 pound Parmigiano or Romano Cheese
Bring a pot of water to a boil. When the water is boiling, add pasta and cook until done (8 min or so.) Clean onion and pepper and cut into chunks. Heat some olive oil in a pan and then saute pepper and onion together until tender. Meanwhile, rub oil and salt and pepper on chicken. Add chicken to a pan and cook the chicken until is is done in the center and browned on the outside. While everything is cooking, make the pesto. For the pesto-Toast the pine nuts. Heat oil and garlic in the microwave for 20 seconds on high. Then add all of the ingredients into the food processor until paste forms. Pesto should be used at room temp.
Once pasta is finished, drain and return to pot. Add pesto and mix well with noodles. You may want to add more oil. Add chicken, onions, and pepper. Mix. Sprinkle with Parmesan cheese.
** You can buy a variety of already made pesto at the store instead of making your own. And also, add any veggies that you like for a variation.
Tuesday, October 14, 2008
Spahetti and Venison Meatballs
Ingredients
1 pound spaghetti
Salt, for pasta water
pasta sauce
Meatballs:
1 pound ground vension( you can also use ground beef, but won't need the sausage)
1/2 pound ground sausage
2 teaspoons Worcestershire sauce
1 egg, beaten
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, chopped
Salt and pepper
Directions:Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Drain pasta and retuen to pot. Add pasta sauce. Put meatballs on each individual plate. Serve with bread or garlic bread (and some good chianti!)
1 pound spaghetti
Salt, for pasta water
pasta sauce
Meatballs:
1 pound ground vension( you can also use ground beef, but won't need the sausage)
1/2 pound ground sausage
2 teaspoons Worcestershire sauce
1 egg, beaten
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, chopped
Salt and pepper
Directions:Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Drain pasta and retuen to pot. Add pasta sauce. Put meatballs on each individual plate. Serve with bread or garlic bread (and some good chianti!)
Monday, August 11, 2008
Spaghetti w/Broccoli and Lemon
from Living Simple - serves 4
12 oz spaghetti (I used the wheat)
3 Tbs. olive oil
4 cloves garlic, thinly sliced
1 pkg. frozen broccoli
1/2 tsp. crushed red pepper
1 lemon, zest and juice
1 cup grated Parmesan cheese
Cook pasta per the instructions. Reserve 1 cup water, drain pasta, return to pot.
Heat oil over medium heat and add garlic - cook 1-2 minutes. Add broccoli, red pepper, salt and cook 1-2 minutes until broccoli is tender. Add that to the pasta with lemon juice, Parmesan and the reserved water. Cook 2-3 minutes. Sprinkle with lemon zest and serve. Also good with chicken or shrimp.
Monday, April 7, 2008
Meaty Cheesey Manicotti
From Southern Living
Meaty Cheese Manicotti Prep: 15 min., Cook: 20 min., Bake: 30 min., Broil: 3 min. A
n 8-ounce package of manicotti shells has 14 shells; a couple may break, so we count on using 12 shells in this recipe.
1 (8-ounce) package uncooked manicotti shells
1/2 pound hot Italian sausage
1/2 pound ground round
1 medium onion, chopped
1/2 cup dry white wine
2 cups whipping cream
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, drained
2 cups (8 ounces) shredded mozzarella cheese
3/4 cup shredded Parmesan cheese
Cook pasta according to package directions; rinse in cold water. Drain. Place in a single layer on a wire rack; set aside.
Remove casings from sausage, and discard. Cook sausage, ground round, and onion in a large skillet, stirring until meat crumbles and is no longer pink. Drain and set aside.
Add wine to skillet, stirring to loosen browned bits; bring to a boil. Add whipping cream and next 3 ingredients; reduce heat, and simmer, stirring often, 15 minutes or until thickened. Remove from heat; cover and set aside.
Combine meat mixture, tomatoes, and mozzarella cheese. Spoon mixture evenly into 12 manicotti shells; arrange shells in a lightly greased 13- x 9-inch baking dish.
Bake, covered, at 350° for 20 minutes. Uncover and pour cream mixture evenly over shells; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 10 more minutes. Broil, 5 1/2 inches from heat, 2 to 3 minutes or until cheese is lightly browned.
Meaty Cheese Manicotti Prep: 15 min., Cook: 20 min., Bake: 30 min., Broil: 3 min. A
n 8-ounce package of manicotti shells has 14 shells; a couple may break, so we count on using 12 shells in this recipe.
1 (8-ounce) package uncooked manicotti shells
1/2 pound hot Italian sausage
1/2 pound ground round
1 medium onion, chopped
1/2 cup dry white wine
2 cups whipping cream
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, drained
2 cups (8 ounces) shredded mozzarella cheese
3/4 cup shredded Parmesan cheese
Cook pasta according to package directions; rinse in cold water. Drain. Place in a single layer on a wire rack; set aside.
Remove casings from sausage, and discard. Cook sausage, ground round, and onion in a large skillet, stirring until meat crumbles and is no longer pink. Drain and set aside.
Add wine to skillet, stirring to loosen browned bits; bring to a boil. Add whipping cream and next 3 ingredients; reduce heat, and simmer, stirring often, 15 minutes or until thickened. Remove from heat; cover and set aside.
Combine meat mixture, tomatoes, and mozzarella cheese. Spoon mixture evenly into 12 manicotti shells; arrange shells in a lightly greased 13- x 9-inch baking dish.
Bake, covered, at 350° for 20 minutes. Uncover and pour cream mixture evenly over shells; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 10 more minutes. Broil, 5 1/2 inches from heat, 2 to 3 minutes or until cheese is lightly browned.
Saturday, February 16, 2008
You Won't Be Single For Long Vodka Cream Pasta
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
Monday, January 21, 2008
Spaghetti w/ Spinach, Tomatoes and Goat Cheese
3/4 lb. spaghetti
1/4 cup olive oil
2 cloves garlic, thinly sliced (or use the kind in a jar)
pinch of crushed red pepper
1 cup grape tomatoes, halved
S&P to taste
8 cups baby spinach
1/4 cup grated peccorino cheese (or parmesan/reggiano)
4 oz. goat cheese, crumbled
Cook spaghetti, drain and save 1/2 cup of the pasta cooking water.
In a large skillet, heat olive oil and cook garlic and red pepper until tender. Add tomatoes, season with S&P and cook over medium heat about 2 minutes. Add spinach and cook until wilted. Add the spaghetti, pasta water and peccorino cheese - toss over low heat until pasta is coated with sauce. Add the goat cheese and toss gently.
Transfer to serving bowls and top with additional greated cheese. Can be served with chicken or shrimp, but I like it plain. Serves 4 and only takes about 30 minutes!
1/4 cup olive oil
2 cloves garlic, thinly sliced (or use the kind in a jar)
pinch of crushed red pepper
1 cup grape tomatoes, halved
S&P to taste
8 cups baby spinach
1/4 cup grated peccorino cheese (or parmesan/reggiano)
4 oz. goat cheese, crumbled
Cook spaghetti, drain and save 1/2 cup of the pasta cooking water.
In a large skillet, heat olive oil and cook garlic and red pepper until tender. Add tomatoes, season with S&P and cook over medium heat about 2 minutes. Add spinach and cook until wilted. Add the spaghetti, pasta water and peccorino cheese - toss over low heat until pasta is coated with sauce. Add the goat cheese and toss gently.
Transfer to serving bowls and top with additional greated cheese. Can be served with chicken or shrimp, but I like it plain. Serves 4 and only takes about 30 minutes!
Wednesday, December 19, 2007
Eggplant Parmigiana
1 small eggplant
1 egg, beaten
1 Tbs. water
1/4 cup flour
2 Tbs. oil
1.2 cup grated Parmesan
1 cup meatless spaghetti sauce
3/4 cup shredded mozzarella
Wash and peel eggplant; cut cross-wise into 1/2-inch slices. Combine egg and water; dip eggplant into mixture, then into the flour. Preheat oven to 400.
In skillet, cook eggplant in oil about 4-6 minutes.
Place eggplant in a baking dish. Sprinkle with Parmesan. Top with spaghetti sauce (use more if needed) and mozzarella. Bake 10-12 minutes. Serve with cooked spaghetti.
1 egg, beaten
1 Tbs. water
1/4 cup flour
2 Tbs. oil
1.2 cup grated Parmesan
1 cup meatless spaghetti sauce
3/4 cup shredded mozzarella
Wash and peel eggplant; cut cross-wise into 1/2-inch slices. Combine egg and water; dip eggplant into mixture, then into the flour. Preheat oven to 400.
In skillet, cook eggplant in oil about 4-6 minutes.
Place eggplant in a baking dish. Sprinkle with Parmesan. Top with spaghetti sauce (use more if needed) and mozzarella. Bake 10-12 minutes. Serve with cooked spaghetti.
Tuesday, November 6, 2007
Stuffed Pasta Shells
Prep: 30 min., Bake: 45 min., Stand: 10 min.
We used half of one of the Herb-Roasted Chickens in this recipe. 1
8 jumbo pasta shells
2 (10-oz.) packages frozen chopped spinach, thawed
2 cups chopped cooked Herb-Roasted Chickens
1 tablespoon chopped fresh basil
1 (16-oz.) container low-fat cottage cheese
1 large egg, lightly beaten
1/4 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
1 (16-oz.) jar Alfredo sauce
1. Prepare pasta shells according to package directions.
2. Meanwhile, drain chopped spinach well, pressing between paper towels.
3. Stir together spinach, chicken, basil, and next 4 ingredients. Spoon mixture evenly into shells.
4. Spread half of jarred Alfredo sauce in a lightly greased 13- x 9-inch baking dish. Arrange stuffed pasta shells over sauce, and pour remaining sauce over shells.
5. Bake, covered, at 350° for 40 to 45 minutes or until filling is hot and sauce is bubbly. Remove from oven, and let stand 10 minutes.
Note: To make ahead, prepare recipe as directed through Step 4. Cover and freeze up to 1 month. Thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake, covered, for 1 hour and 20 minutes. Yield: Makes 4 to 6 servings
We used half of one of the Herb-Roasted Chickens in this recipe. 1
8 jumbo pasta shells
2 (10-oz.) packages frozen chopped spinach, thawed
2 cups chopped cooked Herb-Roasted Chickens
1 tablespoon chopped fresh basil
1 (16-oz.) container low-fat cottage cheese
1 large egg, lightly beaten
1/4 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
1 (16-oz.) jar Alfredo sauce
1. Prepare pasta shells according to package directions.
2. Meanwhile, drain chopped spinach well, pressing between paper towels.
3. Stir together spinach, chicken, basil, and next 4 ingredients. Spoon mixture evenly into shells.
4. Spread half of jarred Alfredo sauce in a lightly greased 13- x 9-inch baking dish. Arrange stuffed pasta shells over sauce, and pour remaining sauce over shells.
5. Bake, covered, at 350° for 40 to 45 minutes or until filling is hot and sauce is bubbly. Remove from oven, and let stand 10 minutes.
Note: To make ahead, prepare recipe as directed through Step 4. Cover and freeze up to 1 month. Thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake, covered, for 1 hour and 20 minutes. Yield: Makes 4 to 6 servings
Monday, October 29, 2007
Chicken Scallopine with Linguine Alfredo
Ingredients
1/2 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon seasoned pepper
1 1/2 pounds chicken cutlets
2 tablespoons olive oil
1 cup white wine
Garnish: fresh parsley sprig
Linguine Alfredo
Combine first 3 ingredients in a shallow dish; dredge chicken cutlets in flour mixture.
Cook chicken in hot oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until done. Remove from skillet, and keep warm.
Add wine to skillet; cook 1 to 2 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet.
Arrange cutlets on a serving platter, and drizzle with sauce. Garnish, if desired. Serve with Linguine Alfredo.
Linguine Alfredo
1 (10-ounce) container light refrigerated Alfredo sauce
1/2 cup fresh parsley
1/2 cup white wine
3 tablespoons reduced-fat sour cream
1 garlic clove, sliced
1 (8-ounce) package refrigerated linguine
Process Alfredo sauce and next 4 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
Prepare linguine according to package directions; drain and return to pot. Stir in Alfredo sauce mixture, and serve immediately.
Note: For testing purposes only, we used Buitoni Light Alfredo Sauce.
Makes 4 servings
Southern Living, APRIL 2004
1/2 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon seasoned pepper
1 1/2 pounds chicken cutlets
2 tablespoons olive oil
1 cup white wine
Garnish: fresh parsley sprig
Linguine Alfredo
Combine first 3 ingredients in a shallow dish; dredge chicken cutlets in flour mixture.
Cook chicken in hot oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until done. Remove from skillet, and keep warm.
Add wine to skillet; cook 1 to 2 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet.
Arrange cutlets on a serving platter, and drizzle with sauce. Garnish, if desired. Serve with Linguine Alfredo.
Linguine Alfredo
1 (10-ounce) container light refrigerated Alfredo sauce
1/2 cup fresh parsley
1/2 cup white wine
3 tablespoons reduced-fat sour cream
1 garlic clove, sliced
1 (8-ounce) package refrigerated linguine
Process Alfredo sauce and next 4 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
Prepare linguine according to package directions; drain and return to pot. Stir in Alfredo sauce mixture, and serve immediately.
Note: For testing purposes only, we used Buitoni Light Alfredo Sauce.
Makes 4 servings
Southern Living, APRIL 2004
Tuesday, October 23, 2007
Greek Shrimp and Feta Penne
Ingredients:
2 lbs.large shrimp, peeled and deveined (I used 3/4 a pound instead, I think 2 pounds is too much)
1 lb.penne pasta, cooked to al dente
3 Tablespoonsextra virgin olive, 3 turns around the pan
6 cloves garlic, minced
1 cup dry white wine
1 can(28 oz.) crushed tomatoes
8 oz.feta cheese, crumbled
Black pepper, to taste
2 Tablespoonsfresh chopped oregano, 2 or 3 sprigs
A handful of chopped flat leaf parsley
Crusty bread, for the table
Directions: Remove tails from shrimp and set aside. While the penne is cooking, heat olive oil in deep skillet over medium heat. Add garlic and saute 1 or 2 minutes until garlic speaks by sizzling in oil. Add wine and cook to reduce by half, 2 to 3 minutes. Add tomatoes and bring to a simmer. Add feta and stir constantly until cheese crumbles melt into sauce. Add black pepper and oregano, stir to combine and add raw shrimp. Cover and cook 5 minutes, stirring occasionally, until shrimp are pink and firm. Add parsley and cooked, drained pasta to the shrimp and sauce. Serve immediately with warm, crusty bread.
2 lbs.large shrimp, peeled and deveined (I used 3/4 a pound instead, I think 2 pounds is too much)
1 lb.penne pasta, cooked to al dente
3 Tablespoonsextra virgin olive, 3 turns around the pan
6 cloves garlic, minced
1 cup dry white wine
1 can(28 oz.) crushed tomatoes
8 oz.feta cheese, crumbled
Black pepper, to taste
2 Tablespoonsfresh chopped oregano, 2 or 3 sprigs
A handful of chopped flat leaf parsley
Crusty bread, for the table
Directions: Remove tails from shrimp and set aside. While the penne is cooking, heat olive oil in deep skillet over medium heat. Add garlic and saute 1 or 2 minutes until garlic speaks by sizzling in oil. Add wine and cook to reduce by half, 2 to 3 minutes. Add tomatoes and bring to a simmer. Add feta and stir constantly until cheese crumbles melt into sauce. Add black pepper and oregano, stir to combine and add raw shrimp. Cover and cook 5 minutes, stirring occasionally, until shrimp are pink and firm. Add parsley and cooked, drained pasta to the shrimp and sauce. Serve immediately with warm, crusty bread.
Sunday, October 7, 2007
Baked Ziti
8 oz. dried penne pasta
1 jar tomato sauce
1 lb. lean ground beef
1/2 cup chopped onion
1/4 cup pitted ripe sliced olives
1/2 cup shredded mozzarella cheese
Preheat oven to 375. Cook pasta per directions and drain well. In large stove/oven proof pan, brown ground beef with onion. Drain fat. Stir in tomato sauce. Bring to boil, reduce heat, cover and simmer for 10 minutes. Stir in pasta and olives. Bake covered for 30 minutes; sprinkle with cheese and bake 5 minutes until cheese is melted.
1 jar tomato sauce
1 lb. lean ground beef
1/2 cup chopped onion
1/4 cup pitted ripe sliced olives
1/2 cup shredded mozzarella cheese
Preheat oven to 375. Cook pasta per directions and drain well. In large stove/oven proof pan, brown ground beef with onion. Drain fat. Stir in tomato sauce. Bring to boil, reduce heat, cover and simmer for 10 minutes. Stir in pasta and olives. Bake covered for 30 minutes; sprinkle with cheese and bake 5 minutes until cheese is melted.
Monday, October 1, 2007
Beef Ravioli in basil-cream sauce
1 (24 ounce) package frozen beef ravioli
2 tablespoons butter
1 8 ounce package of fresh or canned mushrooms, sliced
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 (10 ounce) can diced mild tomatoes and green chilies, drained
2 tablespoons chopped fresh basil
1 cup whipping cream
1/2 cup grated parmesan cheese
1/2 teaspoon salt
Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm.
Melt 2 T. butter in Dutch oven over medium-high heat. Add mushrooms and next 3 ingredients; saute over medium-high heat 6 minutes or until mushrooms are tender. Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese; add salt. Stir in ravioli, tossing to coat.
2 tablespoons butter
1 8 ounce package of fresh or canned mushrooms, sliced
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 (10 ounce) can diced mild tomatoes and green chilies, drained
2 tablespoons chopped fresh basil
1 cup whipping cream
1/2 cup grated parmesan cheese
1/2 teaspoon salt
Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm.
Melt 2 T. butter in Dutch oven over medium-high heat. Add mushrooms and next 3 ingredients; saute over medium-high heat 6 minutes or until mushrooms are tender. Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese; add salt. Stir in ravioli, tossing to coat.
No Pain Lo Mein
Recipe courtesy Rachael Ray
Meal Makers: Add a few simple sides to this one-pot-meal and double the fun and the food on the table! Prepare store bought egg or spring rolls (preferred brand Pagoda Cafe) with dishes of duck sauce and sweet hot mustard for dipping. Chill pieces of sliced melons and pineapple spears for a simple dessert. Fortune cookies and green tea are readily available in the Asian food aisle of market and will add to the total-effect of a weeknight fun Chinese supper for your family.
2 tablespoons (2 turns around the pan in a slow drizzle) vegetable or wok oil
1 cup (2 handfuls) snow peas, halved on a diagonal
1 red bell pepper, seeded and cut into match stick size pieces 1
4 scallions, thinly sliced on a diagonal
2 inches fresh ginger root, minced or grated with hand grater
4 cloves garlic, minced
1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well
1/2 cup soy sauce
1 tablespoon toasted sesame oil, several drops
Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, scallions. Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes. Add the cooked noodles and toss with to combine. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil.
Cook's Notes: Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market.
Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.
Meal Makers: Add a few simple sides to this one-pot-meal and double the fun and the food on the table! Prepare store bought egg or spring rolls (preferred brand Pagoda Cafe) with dishes of duck sauce and sweet hot mustard for dipping. Chill pieces of sliced melons and pineapple spears for a simple dessert. Fortune cookies and green tea are readily available in the Asian food aisle of market and will add to the total-effect of a weeknight fun Chinese supper for your family.
2 tablespoons (2 turns around the pan in a slow drizzle) vegetable or wok oil
1 cup (2 handfuls) snow peas, halved on a diagonal
1 red bell pepper, seeded and cut into match stick size pieces 1
4 scallions, thinly sliced on a diagonal
2 inches fresh ginger root, minced or grated with hand grater
4 cloves garlic, minced
1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well
1/2 cup soy sauce
1 tablespoon toasted sesame oil, several drops
Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, scallions. Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes. Add the cooked noodles and toss with to combine. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil.
Cook's Notes: Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market.
Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.
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