Pasta with prosciutto & peppers for two October 24, 2007

Ingredients 

1 small red onion, chopped fine
1 yellow bell pepper, chopped fine
3 tablespoons extra-virgin olive oil
a 7-ounce jar roasted red peppers, drained and chopped fine
3/4 cup finely chopped prosciutto or other ham (about 3 ounces)
1/2 pound gigi del gargano (ruffle-edged, cone-shaped pasta) or rotini (spiral pasta)
1 cup packed mixed fresh herbs such as basil, mint, and parsley leaves, chopped fine
lemon wedges as an accompaniment
freshly grated Parmesan cheese as an accompaniment

Directions 

In a heavy skillet cook onion and yellow pepper in 1 tablespoon oil over moderately low heat, stirring, until softened and stir in red peppers and ham. In a kettle of salted boiling water cook pasta until al dente and drain well. In a bowl toss pasta with pepper mixture, remaining 2 tablespoons oil, herbs, and salt and pepper to taste.

Serve pasta with lemon and Parmesan.

pasta with chicken, sun-dried tomatoes, gorgonzola and pine nuts October 24, 2007

Just in time for the weekend, some easy pasta recipes! 

Ingredients

1/ 2cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
2 skinless boneless chicken breast halves (about 9 ounces total)

1 pound gnocchi pasta or medium shell pasta

4 garlic cloves, minced
1/2 cup chopped fresh basil
1/2 cup canned low-salt chicken broth
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
1/4 cup chopped prosciutto

1/4 cup pine nuts, toasted

Directions 

Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.

Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.

Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

10 Minute Szechuan Chicken October 18, 2007

I know you love stir-fry!  Here is great, easy recipe for you.  Use Minute rice and you’ve got yourself a ten-minute meal! 

Ingredients: 1 tablespoon corn oil
1 tablespoon sesame oil
2 chicken breasts, boneless and skinless, cut into 1-inch cubes
2 tablespoons cornstarch
3 cloves garlic, minced
1/4 cup soy sauce
1 tablespoon rice wine vinegar
1/2 red bell pepper, julienned
1 carrot, julienned
1 small zucchini, julienned
1/4 cup chicken broth
1 tablespoon light brown sugar
1 bunch scallions, cut diagonally in 1-inch pieces
Hot cooked rice

DirectionsHeat the oils in a wok over high heat. Toss the cubed chicken breast in a bowl with the cornstarch to coat.
2. Add the chicken and minced garlic to the wok and stir-fry until the chicken is lightly browned. Add the remaining ingredients except the scallions. Cover and cook for three minutes.
4. Add the scallions. Cover and cook for two more minutes. Serve with Minute rice.   

Delicious and Quick Chicken Pot Pie October 15, 2007

This is a “recipe” from my cousin…it is SO easy. 

Ingredients

1 can of low-fat Cream of Mushroom soup

2 cups (or more if you like) of frozen mixed vegetables (corn, peas and carrots)

Phylo pastry

1/2 cup of red wine

1-2 COOKED chicken breasts cut into chunks (or I use already cooked chicken strips and cut them in half)

Directions

Preheat oven to 375 degrees.  In a mixing bowl, combine all ingredients execpt Phylo/pastry.  If mixture is too dense, add a touch of water. 

Grease the bottom of a glass square pan.  Line bottom with phylo pastry – about 2-3 sheets – so that it covers the bottom.  Pour half the mixture over top.  Do another layer of phylo pastry and pour rest of mixture over top.  layer phylo on top to cover everything -enough to make a good crust. 

Bake for about 35 minutes or until brown and bubbly. 

  

The Easiest Shepherd’s Pie October 10, 2007

One of my favourites from President’s Choice, but your own can be just as good, if not better!  And, you can treat your hubby to a good homemade meal - as you just can’t beat comfort food on a frosty January day.   

Ingredients

Shepherd’s pie sauce mix (found in the baking section where you would pick up dry dressings, dips and gravies)

Lean ground chicken (1 package) or beef, if you wish (I just tell Ian that the chicken is beef.  With the sauce, he has no idea…)

2 cups of frozen corn (or as much as you want).  You can also add peas if you so desire.

1 package of dried mashed potatoes (sound gross but they are good and REALLY easy to make.  You can find them in the dry good section of the grocery store – where the Kraft dinner is and all you do is add water.)

A bit of butter or margarine

Directions

Preheat oven to 350 degrees.  Prepare your mash potatoes as per the direction on the package.  In a non-stick skillet/fry pan, add ground meat and brown on medium heat until almost fully cooked.  Follow the directions on the sauce packet and cook meat through.  Add corn and cook for about five minutes on medium heat.   Pour meat mixture into a low square glass baking dish.  Cover meat with mashed potatoes.  Use a fork to mash the potatoes down and cover the meat (and to make a design if you wish!).  Add a little bit of butter to the top of the potatoes (add little dabs in various places).  Cook for 40-45 minutes until cooked through.  You can broil until the top is golden brown (about 2 minutes).
Enjoy!

The shopping cart: Mexican October 10, 2007

Here are my grocery picks for the week in order to make Chicken soft tacos and Mexican Chicken Salad:

Romaine lettece

Black beans

Salsa (Medium)

Chedder Cheese (Light Old or Medium Cheddar)

Ground chicken

Pre-packed cooked chicken breast strips (found in the luncheon meet section)

Soft tortillas (Whole wheat or white – white definitely tastes better)

Taco seasoning (found in the salsa section – PC makes a good one)

A round of applause for Kale October 5, 2007

Thanks Wikipedia:  Kale is considered to be one of the most highly nutritious vegetables, with powerful antioxidant properties and is anti-inflammatory.^[1]Kale is very high in beta carotene, vitamin K, vitamin A, vitamin C, lutein and zeaxanthin and reasonably rich in calcium.Kale (also called Borecole) is a form of cabbage (Brassica oleracea Acephala Group), green in color, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables, including broccoli, cauliflower, and Brussels sprouts. The Cultivar Group Acephala also includes spring greens and collard greens, which are extremely similar genetically.

Chickpea and Kale Soup

1 medium onion, chopped (1 cup)
2 garlic cloves, chopped
1 bay leaf
1 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 large boiling potato, peeled and cut into 1/2-inch pieces
3/4 lb kale, stems and center ribs cut out and discarded, then leaves finely chopped  (4 cups)
3 1/2 cups chicken broth (28 fl oz)
2 cups water
1 (14-oz) can chickpeas, rinsed and drained
1/4 lb Chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice (1 cup) (Optional)

Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper.  (c/o www.epicurious.com)

Glorified Macaroni October 5, 2007

This recipe makes 8 servings and would be great to freeze in ziplock containers for lunch.  Bring some romaine lettuce – pre-washed and chopped – in a small ziplock bag, add dressing, shake and you’ve got a great lunch!!! 

Ingredients 

• 6 small tomatoes, (3-inch), cut them into small 1/4-inch-thick slices

• 3 tablespoons extra-virgin olive oil or Canola Oil – your choice

• 1 1/2 teaspoons of fresh thyme

• Coarse sea salt and freshly ground pepper

• 5 slices white or whole wheat sandwich bread, with crust

• 2 tablespoons unsalted butter

• 1 pound elbow macaroni

• 2 cups of Campbell’s low sodium chicken stock (I believe the mini containers of stock are two cups…)

• 5 tablespoons all-purpose flour

• Pinch of freshly grated nutmeg

• Pinch of cayenne pepper

• 2 cups skim (or 1%) milk

• 8 ounces (about 2 1/4 cups) extra-sharp cheddar cheese, grated

• 1 ounce (about 1/2 cup) Parmesan cheese, freshly grated

Directions

1. Preheat oven to 400 degrees. Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 tablespoon oil; sprinkle each with 1/2 teaspoon thyme, and season with salt and pepper. Bake until tomatoes have softened, about 20 minutes. (Leave oven on.)

2. Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with remaining tablespoon oil in a medium skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside.

3. Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 5 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.

4. Whisk 1/2 cup stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, cayenne, remaining 1/2 teaspoon thyme, and 1 teaspoon salt. Add milk and remaining 1 1/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.

5. Put eight 4 1/2-by-1 1/4-inch ramekins on a baking sheet. Put 2 tomato slices in bottom of each ramekin. Divide macaroni mixture evenly among ramekins. Top each with a tomato slice. Sprinkle with breadcrumbs and thyme sprigs. Bake until bubbling and golden brown, about 30 minutes. Serve immediately.

Simple Corn with a twist October 5, 2007

The following recipe serves 4

• 4 slices bacon, cut into 1-inch strips
• 4 cups corn kernels
• Coarse salt and ground black pepper
• Pinch of red-pepper flakes
• 2 to 3 scallions, sliced

Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.

Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.

www.marthastewart.com

Greek Pita Salad October 5, 2007

1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons chopped pitted Kalamata olives or other brine-cured black olives
1 teaspoon dried oregano
3 cups (loosely packed) thinly sliced romaine lettuce
2 cups diced seeded tomatoes
1 cucumber, peeled, halved, seeded, cut into 1/4-inch cubes
1 cup crumbled feta cheese (about 4 ounces)
6 6-inch pita breads, top 1 1/2 inches trimmed

Whisk first 4 ingredients in large bowl to blend. Add next 4 ingredients and toss to combine. Season salad with salt and pepper. Carefully open pita breads at cut end. Fill each with salad and serve.

Featured in Bon Appetit, Meatless Dinner: Aug ‘01