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Need help - My son just called from college and wants some
- Thread starter lorijean
- Start date
melissa-dallas
Well-known member
Most of the ones I can think of aren't healthy either, but one of the rare packaged
things I like is the Campbell's Lemon Chicken & Rice Supperbake. I see coupons for them fairly often and you just add a (hopefully on sale) package of boneless skinless chicken breasts and maybe a couple of tablespoons of butter. Super quick & easy - don't know how much he is used to cooking.
things I like is the Campbell's Lemon Chicken & Rice Supperbake. I see coupons for them fairly often and you just add a (hopefully on sale) package of boneless skinless chicken breasts and maybe a couple of tablespoons of butter. Super quick & easy - don't know how much he is used to cooking.
the T&T Stupidly Simple section has some easy recipes. just add some veggies or a salad to some
of them and the meal is complete.
http://eat.at/swap/forum26/index.php
of them and the meal is complete.
http://eat.at/swap/forum26/index.php
Ok, this doesn't *look* healthy, but serve it w/ steamed veg and you have friends for LIFE. smileys/smile.gif
Cat's Cheesy Potatoes
(To make more healthy/colorful/party-ready, serve w/ chopped chives, bell peppers, onions, tomatoes, etc. on the side)
1 bag of frozen **cubed** hash brown potatoes
2 cups shredded cheddar cheese
1/2 pint of heavy cream (don't sub half-and-half)
salt, pepper, garlic powder to taste
1. Combine potatoes, 1 cup of cheese, and cream together in a large mixing bowl. Stir thoroughly while seasoning w/ salt, pepper, garlic powder.
2. Press into 9x13" baking pan.
3. Sprinkle w/ remaining cup of cheese and cover w/ foil.
4. Bake at 375 for 45 minutes.
5. Remove foil and bake for another 15 minutes until cheese is slightly browned and potatoes are fragrant.
6. Let stand a few minutes before serving.
Cat's Cheesy Potatoes
(To make more healthy/colorful/party-ready, serve w/ chopped chives, bell peppers, onions, tomatoes, etc. on the side)
1 bag of frozen **cubed** hash brown potatoes
2 cups shredded cheddar cheese
1/2 pint of heavy cream (don't sub half-and-half)
salt, pepper, garlic powder to taste
1. Combine potatoes, 1 cup of cheese, and cream together in a large mixing bowl. Stir thoroughly while seasoning w/ salt, pepper, garlic powder.
2. Press into 9x13" baking pan.
3. Sprinkle w/ remaining cup of cheese and cover w/ foil.
4. Bake at 375 for 45 minutes.
5. Remove foil and bake for another 15 minutes until cheese is slightly browned and potatoes are fragrant.
6. Let stand a few minutes before serving.
markinhouston
Well-known member
Here are a couple which are pretty easy and relatively cheap and good for you...
Rigatoni and Sausage Bake Recipe
This is a yummy Italian dish that is quick and easy to make but hearty and rich. Pick up some Italian bread and enjoy!
by Karen=^..^=
6
servings
50 min 20 min prep
1/2 lb of small rigatoni pasta, uncooked (half box)
1 lb Italian sausage
1/2 cup chopped onions
3 cups spaghetti sauce (jar or home made)
2 cups shredded mozzarella cheese, divided
1 cup ricotta cheese
1/4 cup grated parmesan cheese, divided
1. Preheat oven to 400 degrees.
2. Cook pasta according to package directions and drain.
3. Over medium heat, cook sausage and onions in a skillet until sausage is cooked through.
4. Cut sausage into thin slices.
5. In a large bowl, stir together pasta, sausage mixture, 2 1/2 cups sauce, 1 1/2 cups of mozzarella cheese, ricotta cheese and 2 tbl Parmesan cheese until well combined.
6. Spread mixture into a 13 x 9 inch baking dish, top with remaining sauce and sprinkle with remaining cheeses.
7. Cover with foil and bake for 30 minutes or until hot and bubbly.
Rigatoni and Sausage Bake Recipe
This is a yummy Italian dish that is quick and easy to make but hearty and rich. Pick up some Italian bread and enjoy!
by Karen=^..^=
6
servings
50 min 20 min prep
1/2 lb of small rigatoni pasta, uncooked (half box)
1 lb Italian sausage
1/2 cup chopped onions
3 cups spaghetti sauce (jar or home made)
2 cups shredded mozzarella cheese, divided
1 cup ricotta cheese
1/4 cup grated parmesan cheese, divided
1. Preheat oven to 400 degrees.
2. Cook pasta according to package directions and drain.
3. Over medium heat, cook sausage and onions in a skillet until sausage is cooked through.
4. Cut sausage into thin slices.
5. In a large bowl, stir together pasta, sausage mixture, 2 1/2 cups sauce, 1 1/2 cups of mozzarella cheese, ricotta cheese and 2 tbl Parmesan cheese until well combined.
6. Spread mixture into a 13 x 9 inch baking dish, top with remaining sauce and sprinkle with remaining cheeses.
7. Cover with foil and bake for 30 minutes or until hot and bubbly.
markinhouston
Well-known member
Tortellini with White Beans, Tomatoes and swiss Chard
Tortellini with White Beans, Tomatoes and
Swiss Chard
2 tablespoon olive oil
3 cloves garlic, minced or pressed
5 cups chopped kale or Swiss chard
1/3 cup water
1 can (about 15 oz.) cannellini (white kidney
beans) or Great Northern beans, rinsed and
drained
2 cans (about 14-1/2 oz. each) diced tomatoes
salt and crushed red pepper flakes
2 pkgs. (about 9 oz. each) fresh
cheese-filled plain or spinach tortellini or
one pkg. of each or one family-sized (20 oz.)
pkg. of one
shredded parmesan, or Romano, or asiago
cheese
Heat oil in a wide frying pan over high heat.
Add garlic and stir for 30 seconds. Add kale
and the 1/3 cup water. Cover ands simmer
until kale is wilted (about 3 minutes). Add
beans, then tomatoes and their liquid; bring
to a boil. Then reduce heat and simmer until
flavors are blended (7 to 8 minutes). Season
to taste with salt and red pepper flakes.
Meanwhile, cook the tortellini according to
package directions Drain tortellini well and
pour into a large bowl. Add kale mixture;
toss to mix. Spoon into shallow bowls and
offer cheese to add to taste.
Makes 4 servings
Tortellini with White Beans, Tomatoes and
Swiss Chard
2 tablespoon olive oil
3 cloves garlic, minced or pressed
5 cups chopped kale or Swiss chard
1/3 cup water
1 can (about 15 oz.) cannellini (white kidney
beans) or Great Northern beans, rinsed and
drained
2 cans (about 14-1/2 oz. each) diced tomatoes
salt and crushed red pepper flakes
2 pkgs. (about 9 oz. each) fresh
cheese-filled plain or spinach tortellini or
one pkg. of each or one family-sized (20 oz.)
pkg. of one
shredded parmesan, or Romano, or asiago
cheese
Heat oil in a wide frying pan over high heat.
Add garlic and stir for 30 seconds. Add kale
and the 1/3 cup water. Cover ands simmer
until kale is wilted (about 3 minutes). Add
beans, then tomatoes and their liquid; bring
to a boil. Then reduce heat and simmer until
flavors are blended (7 to 8 minutes). Season
to taste with salt and red pepper flakes.
Meanwhile, cook the tortellini according to
package directions Drain tortellini well and
pour into a large bowl. Add kale mixture;
toss to mix. Spoon into shallow bowls and
offer cheese to add to taste.
Makes 4 servings
markinhouston
Well-known member
LUBY'S MACARONI AND CHEESE
LUBY'S MACARONI AND CHEESE
• 2 cups dry elbow macaroni
• 1/4 cup nonfat dry milk
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• 3 cups grated cheese, divided
Cook the macaroni according to package directions; drain and set aside. Set a pot of water to boil. Lightly grease or spray a 2-quart baking dish.
Preheat the oven to 350º F. Mix the dry milk, flour, salt and butter in a large bowl. Gradually add 1 1/4 cups boiling water, beating constantly. Now add 1 1/2 cups of the cheese and continue stirring until the sauce is almost smooth. Add the drained macaroni and stir to coat.
Transfer the mixture to the prepared baking dish. Scatter the remaining cheese over it. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes, or until golden and bubbly.
LUBY'S MACARONI AND CHEESE
• 2 cups dry elbow macaroni
• 1/4 cup nonfat dry milk
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• 3 cups grated cheese, divided
Cook the macaroni according to package directions; drain and set aside. Set a pot of water to boil. Lightly grease or spray a 2-quart baking dish.
Preheat the oven to 350º F. Mix the dry milk, flour, salt and butter in a large bowl. Gradually add 1 1/4 cups boiling water, beating constantly. Now add 1 1/2 cups of the cheese and continue stirring until the sauce is almost smooth. Add the drained macaroni and stir to coat.
Transfer the mixture to the prepared baking dish. Scatter the remaining cheese over it. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes, or until golden and bubbly.
markinhouston
Well-known member
Cajun Ziti
Cajun Ziti
This is an authentic recipe from the bayou.
My mama made it all the time when I was
growing up and I still ask for it when I
visit her in Lafourche. It's just something
different for those of you who don't have
much time and still want to try something
new once in awhile. You're going to like it.
You can add chiles to this recipe if you like
it really hot. We always do.
Cajun Ziti
5 slices bacon coarsely chopped
1 large onion, chopped
4 stalks celery with leaves chopped
1 medium green bell pepper, seeded & chopped
1 medium red bell pepper, seeded & chopped
3 large cloves of garlic, minced fine
1 28oz. can crushed tomatoes
2 bay leaves
1/2 tsp. dried thyme
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. ground black pepper
hot sauce to taste
loads of fresh Italian parsley chopped fine
1 lb. cooked ziti
1. In a heavy pot fry the bacon over moderate
heat until it is crisp. Remove the bacon,
drain on paper towels, and reserve. Discard
all but 2 Tbsp. of bacon fat from the pot.
2. Add the onion, celery, peppers, and garlic
to the pot. Sauté over medium heat,
stirring, until all the veggies are soft and
the onion is beginning to turn golden. Make
sure that the garlic does not burn.
3. Add the tomatoes and all the seasonings,
mix, well, then cook, uncovered over low heat
for about one hour. Add the reserved bacon
for the last few minutes of cooking. Remove
bay leaves.
4. In an ovenproof dish pour the sauce over
the ziti and completely cover with your
favorite grated cheese and Parmesan. Bake
until cheese is melted and golden.
Serves 5
(n.b. Despite all the press, Tabasco is not
the preferred hot sauce of Cajuns. If you
want your dishes to be as authentic as
possible use Dixie Crystal. It is definitely
the preferred bottled sauce of people in the
bayou.)
Cajun Ziti
This is an authentic recipe from the bayou.
My mama made it all the time when I was
growing up and I still ask for it when I
visit her in Lafourche. It's just something
different for those of you who don't have
much time and still want to try something
new once in awhile. You're going to like it.
You can add chiles to this recipe if you like
it really hot. We always do.
Cajun Ziti
5 slices bacon coarsely chopped
1 large onion, chopped
4 stalks celery with leaves chopped
1 medium green bell pepper, seeded & chopped
1 medium red bell pepper, seeded & chopped
3 large cloves of garlic, minced fine
1 28oz. can crushed tomatoes
2 bay leaves
1/2 tsp. dried thyme
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. ground black pepper
hot sauce to taste
loads of fresh Italian parsley chopped fine
1 lb. cooked ziti
1. In a heavy pot fry the bacon over moderate
heat until it is crisp. Remove the bacon,
drain on paper towels, and reserve. Discard
all but 2 Tbsp. of bacon fat from the pot.
2. Add the onion, celery, peppers, and garlic
to the pot. Sauté over medium heat,
stirring, until all the veggies are soft and
the onion is beginning to turn golden. Make
sure that the garlic does not burn.
3. Add the tomatoes and all the seasonings,
mix, well, then cook, uncovered over low heat
for about one hour. Add the reserved bacon
for the last few minutes of cooking. Remove
bay leaves.
4. In an ovenproof dish pour the sauce over
the ziti and completely cover with your
favorite grated cheese and Parmesan. Bake
until cheese is melted and golden.
Serves 5
(n.b. Despite all the press, Tabasco is not
the preferred hot sauce of Cajuns. If you
want your dishes to be as authentic as
possible use Dixie Crystal. It is definitely
the preferred bottled sauce of people in the
bayou.)
markinhouston
Well-known member
PASTA WITH TOMATO BACON AND ONION
PASTA WITH TOMATO BACON AND ONION PASTA ALLA AMATRICIANA
Serves 4. Published November 1, 2000.
This dish is traditionally made with bucatini, also called perciatelli, which appear to be thick, round strands but are actually thin, extralong tubes. Linguine works fine, too. When buying pancetta, ask the butcher to slice it 1/4 inch thick; if using bacon, buy slab bacon and cut it into 1/4-inch-thick slices yourself. If the pancetta that you’re using is very lean, it’s unlikely that you will need to drain off any fat before adding the onion. Use 1 1/2 small (14 1/2-ounce) cans of diced tomatoes, or dice a single large (28 ounce) can of whole tomatoes packed in juice.
INGREDIENTS
2 tablespoons extra-virgin olive oil
6 ounces pancetta (1/4-inch-thick sliced) or bacon, cut into strips about 1 inch long and 1/4 inch wide
1 medium onion , chopped fine
1/2 teaspoon red pepper flakes or to taste
2 1/2 cups diced tomatoes with juice
Table salt
1 pound bucatini , perciatelli, or linguine
1/3 cup grated Pecorino Romano cheese (about 1 1/2 ounces)
INSTRUCTIONS
1. 1. Bring 4 quarts water to rolling boil in large stockpot or Dutch oven.
2. 2. Meanwhile, heat oil in large skillet over medium heat until shimmering, but not smoking. Add pancetta or bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Transfer pancetta or bacon with slotted spoon to paper towel–lined plate; set aside. If necessary, drain all but 2 tablespoons fat from skillet. Add onion to skillet; sauté over medium heat until softened, about 5 minutes. Add red pepper flakes and cook to release flavor, about 30 seconds. Stir in tomatoes and salt to taste; simmer until slightly thickened, about 10 minutes.
3. 3. While sauce is simmering, add 11/2 teaspoons salt and pasta to boiling water. Cook until pasta is al dente; drain and return pasta to empty pot.
4. 4. Add pancetta to tomato sauce and adjust seasoning with salt. Add sauce to pot with pasta and toss over low heat to combine, about 30 seconds. Add cheese and toss again; serve.
PASTA WITH TOMATO BACON AND ONION PASTA ALLA AMATRICIANA
Serves 4. Published November 1, 2000.
This dish is traditionally made with bucatini, also called perciatelli, which appear to be thick, round strands but are actually thin, extralong tubes. Linguine works fine, too. When buying pancetta, ask the butcher to slice it 1/4 inch thick; if using bacon, buy slab bacon and cut it into 1/4-inch-thick slices yourself. If the pancetta that you’re using is very lean, it’s unlikely that you will need to drain off any fat before adding the onion. Use 1 1/2 small (14 1/2-ounce) cans of diced tomatoes, or dice a single large (28 ounce) can of whole tomatoes packed in juice.
INGREDIENTS
2 tablespoons extra-virgin olive oil
6 ounces pancetta (1/4-inch-thick sliced) or bacon, cut into strips about 1 inch long and 1/4 inch wide
1 medium onion , chopped fine
1/2 teaspoon red pepper flakes or to taste
2 1/2 cups diced tomatoes with juice
Table salt
1 pound bucatini , perciatelli, or linguine
1/3 cup grated Pecorino Romano cheese (about 1 1/2 ounces)
INSTRUCTIONS
1. 1. Bring 4 quarts water to rolling boil in large stockpot or Dutch oven.
2. 2. Meanwhile, heat oil in large skillet over medium heat until shimmering, but not smoking. Add pancetta or bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Transfer pancetta or bacon with slotted spoon to paper towel–lined plate; set aside. If necessary, drain all but 2 tablespoons fat from skillet. Add onion to skillet; sauté over medium heat until softened, about 5 minutes. Add red pepper flakes and cook to release flavor, about 30 seconds. Stir in tomatoes and salt to taste; simmer until slightly thickened, about 10 minutes.
3. 3. While sauce is simmering, add 11/2 teaspoons salt and pasta to boiling water. Cook until pasta is al dente; drain and return pasta to empty pot.
4. 4. Add pancetta to tomato sauce and adjust seasoning with salt. Add sauce to pot with pasta and toss over low heat to combine, about 30 seconds. Add cheese and toss again; serve.
markinhouston
Well-known member
several other pasta ideas gleaned over the years
Similiar to what you post above, but with anchovy added. Mince anchovy, garlic, dried red pepper together, sautee in olive oil. Add in par boiled broccoli and sautee a bit longer. Drain pasta, add in to marry wtih sauce a bit. Add some pasta water if wanted. Serve with pecorino. Orecchiette pasta works well for this.
(I cut up the broccoli stems and florets pretty small for this).
penne or farfalle with prawns, garlic, arugula and chili flakes. saute prawns in lots of garlicky olive oil with chili flakes. remove, deglaze with wine or vodka add cream if you like, let it reduce a bit, toss in arugula to wilt, toss with pasta and add back prawns at the last second.
An easy and delicious recipe from Patricia Wells:
Fettucine with roquefort, lemon zest and rosemary.
- Mash some roquefort and butter in a heated bowl until the mixture is well combined.
- Add your cooked fettucine to the mixture, add some of the cooking water until it reaches sauce consistency. Add nutmeg, lemon zest and chopped rosemary, salt, pepper.
That is it! You're in for a treat.
Here's a good one using chicken where I would normally use pork or lamb: make a sauce with crumbled chicken sausage, sautéed onions, lots of mushrooms and a touch of tomato paste (brown the sausage and reserve, get the onions good and brown, then add the tomato paste and get that kind of browned over on the side of the pan, add quartered mushrooms and get those going, add the sausage back in along with a touch of whatever wine you have around, put in some rosemary if you have any -- the sauce should be very thick). Get some good penne, get that to "not quite al dente" stage and cook it together with the ragù, thinning the sauce as needed with pasta water. Then, when you serve it at the table, put a knob of soft goat cheese on top of the pasta in every bowl. The hot savory pasta with the occasional bit of cold, creamy chevre is very cool.
Sautee some mushrooms with garlic and shallots. Add canned tuna (packed in Olive Oil), frozen peas (optional), juice of one lemon and a tub of creme fraiche. Serve over angel hair pasta. I got this from Good Food magazine a few years ago. Top with parsley. Easy and the pasta and creme fraiche are amazing together. You can substitute plain Greek yogurt for the
Crème fraiche as it will also thicken without curdling.
For a lighter meal I mix tuna (in olive oil) with lots of shallots, lemon zest, garlic, lemon zest with pasta, olive oil, some pasta cooking water and lots of lemon juice.
One of my favorites is a simple sauce of canned tomatoes cooked with half of an onion for flavor with a few table spoons of butter added at the end. Simple but delicious. I think this came from a Marcella
Chop a small onion and sauté it in olive oil. If you like, add some crushed red pepper flakes. Mince a garlic clove and add it to the onions after they've been cooking for 5 minutes. When the garlic just begins to turn golden, add a drained 7-oz. can of tuna. Break the tuna into small chunks. Add a tablespoon or two of drained capers (this is one of the rare instances where I prefer brined capers; the vinegar brightens the dish). Drain the pasta, transfer it to a bowl and dress it with a splash of olive oil. Add the tuna sauce, 2-3 tablespoons of chopped flat-leaf parsley and several grindings of black pepper. Toss and serve.
Caramelize 2/3 c of onion in EV olive oil
add in 1 T of fine sliced garlic
1/2 c Sundried tomatoes
1/3 c toasted pinenuts
1 t of red pepper flakes
2T of fresh basil
1# of good dry pasta, cooked
We usually include pancetta but in deference to Mrs. V not eating red meat...
ASPARAGUS LEMON PASTA
1 1/2 pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices
1 pound bow-tie pasta
3 tablespoons unsalted butter
3/4 cup heavy cream
2 tablespoons freshly grated lemon zest (from about 3 lemons)
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/3 cup finely chopped fresh parsley leaves
Accompaniment: freshly grated Parmesan cheese
In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under sold water to stop cooking. Drain asparagus well.
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.
Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.
Serves 4 as an entrée.
Gourmet
April 1995
Epicurious.com © CondéNet, Inc. All rights reserved.
Similiar to what you post above, but with anchovy added. Mince anchovy, garlic, dried red pepper together, sautee in olive oil. Add in par boiled broccoli and sautee a bit longer. Drain pasta, add in to marry wtih sauce a bit. Add some pasta water if wanted. Serve with pecorino. Orecchiette pasta works well for this.
(I cut up the broccoli stems and florets pretty small for this).
penne or farfalle with prawns, garlic, arugula and chili flakes. saute prawns in lots of garlicky olive oil with chili flakes. remove, deglaze with wine or vodka add cream if you like, let it reduce a bit, toss in arugula to wilt, toss with pasta and add back prawns at the last second.
An easy and delicious recipe from Patricia Wells:
Fettucine with roquefort, lemon zest and rosemary.
- Mash some roquefort and butter in a heated bowl until the mixture is well combined.
- Add your cooked fettucine to the mixture, add some of the cooking water until it reaches sauce consistency. Add nutmeg, lemon zest and chopped rosemary, salt, pepper.
That is it! You're in for a treat.
Here's a good one using chicken where I would normally use pork or lamb: make a sauce with crumbled chicken sausage, sautéed onions, lots of mushrooms and a touch of tomato paste (brown the sausage and reserve, get the onions good and brown, then add the tomato paste and get that kind of browned over on the side of the pan, add quartered mushrooms and get those going, add the sausage back in along with a touch of whatever wine you have around, put in some rosemary if you have any -- the sauce should be very thick). Get some good penne, get that to "not quite al dente" stage and cook it together with the ragù, thinning the sauce as needed with pasta water. Then, when you serve it at the table, put a knob of soft goat cheese on top of the pasta in every bowl. The hot savory pasta with the occasional bit of cold, creamy chevre is very cool.
Sautee some mushrooms with garlic and shallots. Add canned tuna (packed in Olive Oil), frozen peas (optional), juice of one lemon and a tub of creme fraiche. Serve over angel hair pasta. I got this from Good Food magazine a few years ago. Top with parsley. Easy and the pasta and creme fraiche are amazing together. You can substitute plain Greek yogurt for the
Crème fraiche as it will also thicken without curdling.
For a lighter meal I mix tuna (in olive oil) with lots of shallots, lemon zest, garlic, lemon zest with pasta, olive oil, some pasta cooking water and lots of lemon juice.
One of my favorites is a simple sauce of canned tomatoes cooked with half of an onion for flavor with a few table spoons of butter added at the end. Simple but delicious. I think this came from a Marcella
Chop a small onion and sauté it in olive oil. If you like, add some crushed red pepper flakes. Mince a garlic clove and add it to the onions after they've been cooking for 5 minutes. When the garlic just begins to turn golden, add a drained 7-oz. can of tuna. Break the tuna into small chunks. Add a tablespoon or two of drained capers (this is one of the rare instances where I prefer brined capers; the vinegar brightens the dish). Drain the pasta, transfer it to a bowl and dress it with a splash of olive oil. Add the tuna sauce, 2-3 tablespoons of chopped flat-leaf parsley and several grindings of black pepper. Toss and serve.
Caramelize 2/3 c of onion in EV olive oil
add in 1 T of fine sliced garlic
1/2 c Sundried tomatoes
1/3 c toasted pinenuts
1 t of red pepper flakes
2T of fresh basil
1# of good dry pasta, cooked
We usually include pancetta but in deference to Mrs. V not eating red meat...
ASPARAGUS LEMON PASTA
1 1/2 pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices
1 pound bow-tie pasta
3 tablespoons unsalted butter
3/4 cup heavy cream
2 tablespoons freshly grated lemon zest (from about 3 lemons)
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/3 cup finely chopped fresh parsley leaves
Accompaniment: freshly grated Parmesan cheese
In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under sold water to stop cooking. Drain asparagus well.
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.
Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.
Serves 4 as an entrée.
Gourmet
April 1995
Epicurious.com © CondéNet, Inc. All rights reserved.
markinhouston
Well-known member
Best Puttanesca Sauce
Best Puttanesca Sauce
1/4 cup extra virgin olive oil
1 medium onion, chopped
4 cloves garlic, chopped fine
1 28 oz. can whole plum tomatoes, drained and
chopped with juice reserved
1/2 tsp. dried red pepper flakes
6-8 anchovy fillets chopped
1/2 cup brine-cured black olives such as
Kalamata, Nicoise, or Gaeta
1/4 capers drained
1/4 cup minced Italian (flat leaf) parsley
1/4 cup basil (fresh) and 1/4 cup oregano (fresh)
salt & black pepper to taste
In a large skillet heat oil & cook onions,
garlic, & red pepper flakes over medium/low
heat until onions wilted. Add remaining
ingredients including reserved tomato juice,
& simmer until thickened. Serve immediately
over pasta.
You can add some grilled chicken breasts or cooked Italian sausages or even peeled, uncooked shrimp during the simmering stage to make this a heartier entrée.
Best Puttanesca Sauce
1/4 cup extra virgin olive oil
1 medium onion, chopped
4 cloves garlic, chopped fine
1 28 oz. can whole plum tomatoes, drained and
chopped with juice reserved
1/2 tsp. dried red pepper flakes
6-8 anchovy fillets chopped
1/2 cup brine-cured black olives such as
Kalamata, Nicoise, or Gaeta
1/4 capers drained
1/4 cup minced Italian (flat leaf) parsley
1/4 cup basil (fresh) and 1/4 cup oregano (fresh)
salt & black pepper to taste
In a large skillet heat oil & cook onions,
garlic, & red pepper flakes over medium/low
heat until onions wilted. Add remaining
ingredients including reserved tomato juice,
& simmer until thickened. Serve immediately
over pasta.
You can add some grilled chicken breasts or cooked Italian sausages or even peeled, uncooked shrimp during the simmering stage to make this a heartier entrée.
REC: Chopstick Chicken (one of our faves)
If you really must, you can add more veggies.... or serve it with a salad
Chopstick Chicken
1 cup celery, sliced thin
1/4 cup chopped onion
1 can mushroom soup
1-1/2 cup boned chicken breasts, cut into cubes
dash of black pepper
1/2 cup chopped cashews or almonds, toasted
1 3-oz. can crispy chow mein noodles
Cook celery and onion in 3 tbl. water or chicken broth just until tender. Combine with the can of soup, chicken, nuts, and 1 cup of the chow mein noodles. Put into a 10x6x2” baking dish. Sprinkle rest of chow mein noodles on top. Bake at 350 deg. for 20-30 minutes.
If you really must, you can add more veggies.... or serve it with a salad
Chopstick Chicken
1 cup celery, sliced thin
1/4 cup chopped onion
1 can mushroom soup
1-1/2 cup boned chicken breasts, cut into cubes
dash of black pepper
1/2 cup chopped cashews or almonds, toasted
1 3-oz. can crispy chow mein noodles
Cook celery and onion in 3 tbl. water or chicken broth just until tender. Combine with the can of soup, chicken, nuts, and 1 cup of the chow mein noodles. Put into a 10x6x2” baking dish. Sprinkle rest of chow mein noodles on top. Bake at 350 deg. for 20-30 minutes.
REC: Taco Casserole (another fave)
Taco Casserole
Family Circle Magazine, June 25, 1996
I always make a double recipe of this. After it cools, put half of it in a ziploc freezer bag and freeze. When you get ready to bake it, thaw it out, put the tortilla chips in the bottom of the baking dish, and proceed as directed.
Makes 6 servings
3/4 lb. ground beef
1/2 cup chopped onion
3 tbl. chili powder
2 cups frozen corn kernels
1 zucchini, diced
1 small can (8 oz) tomato sauce
1/2 cup water
3/4 tsp. salt
2 cups tortilla chips
1-1/2 cups shredded cheddar cheese
1 green onion, chopped
Brown beef and onion in a skillet. Drain as much fat as you can (I wad up paper towels and push them around with a wooden spoon to soak it up). Add chili powder, corn, zucchini, sauce, water and salt. Simmer 10 min.
Crush 1 cup of chips into the bottom of a 2-quart casserole dish. Add beef then top with cheese. Tuck in remaining chips around the edge of dish. Bake at 400 deg. for 20 minutes. Remove from oven and sprinkle green onion on top. Serve with a bowl of tortilla chips on the side.
Taco Casserole
Family Circle Magazine, June 25, 1996
I always make a double recipe of this. After it cools, put half of it in a ziploc freezer bag and freeze. When you get ready to bake it, thaw it out, put the tortilla chips in the bottom of the baking dish, and proceed as directed.
Makes 6 servings
3/4 lb. ground beef
1/2 cup chopped onion
3 tbl. chili powder
2 cups frozen corn kernels
1 zucchini, diced
1 small can (8 oz) tomato sauce
1/2 cup water
3/4 tsp. salt
2 cups tortilla chips
1-1/2 cups shredded cheddar cheese
1 green onion, chopped
Brown beef and onion in a skillet. Drain as much fat as you can (I wad up paper towels and push them around with a wooden spoon to soak it up). Add chili powder, corn, zucchini, sauce, water and salt. Simmer 10 min.
Crush 1 cup of chips into the bottom of a 2-quart casserole dish. Add beef then top with cheese. Tuck in remaining chips around the edge of dish. Bake at 400 deg. for 20 minutes. Remove from oven and sprinkle green onion on top. Serve with a bowl of tortilla chips on the side.
markinhouston
Well-known member
Italian Chicken In A Skillet
Italian Chicken In A Skillet
Pasta and chicken with an Italian flavor.
2 teaspoons olive oil
1 lb boneless skinless chicken breast
1 1/2 cups chopped onion
1 1/2 cups chopped green pepper
1 (15 ounces) can chicken broth
1 (15 ounces) can diced tomatoes
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon oregano
1/4 teaspoon pepper
2 cups small shell pasta , shells, macaroni etc
1. Cut chicken into bite sized pieces.
2. In lg skillet, brown chicken in oil.
3. Add onion and peppers, cook for 5 minutes.
4. Add broth, tomatoes, and spices.
5. Cook 2 minutes.
6. Add pasta, reduce heat and simmer, covered, for 10 min or until pasta is done.
6 servings
30 minutes ( 10 mins prep time, 20 mins cook time )
Italian Chicken In A Skillet
Pasta and chicken with an Italian flavor.
2 teaspoons olive oil
1 lb boneless skinless chicken breast
1 1/2 cups chopped onion
1 1/2 cups chopped green pepper
1 (15 ounces) can chicken broth
1 (15 ounces) can diced tomatoes
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon oregano
1/4 teaspoon pepper
2 cups small shell pasta , shells, macaroni etc
1. Cut chicken into bite sized pieces.
2. In lg skillet, brown chicken in oil.
3. Add onion and peppers, cook for 5 minutes.
4. Add broth, tomatoes, and spices.
5. Cook 2 minutes.
6. Add pasta, reduce heat and simmer, covered, for 10 min or until pasta is done.
6 servings
30 minutes ( 10 mins prep time, 20 mins cook time )
REC: Hearty Homestyle Chicken Pot Pie
Hearty Homestyle Chicken Pot Pie
Makes 5 servings
2 cans Campbell’s Cream of broccoli soup
3/4 cup milk
1/4 tsp. dried thyme, crushed
1/4 tsp. pepper
4 cups cooked cut-up vegetables (broccoli, cauliflower, carrots and potatoes)
2 cups cubed cooked chicken or turkey
1 can (10-oz.) refrigerated flaky biscuits (like Hungry Jack)
1. In a 3 qt baking dish, combine the soup, milk, thyme, and pepper. Stir in the vegetables and chicken.
2. Bake at 400 deg. for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters.
3. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown.
VARIATION: Top with melted cheddar or swiss cheese (grated) for the last 5 minutes of baking.
Hearty Homestyle Chicken Pot Pie
Makes 5 servings
2 cans Campbell’s Cream of broccoli soup
3/4 cup milk
1/4 tsp. dried thyme, crushed
1/4 tsp. pepper
4 cups cooked cut-up vegetables (broccoli, cauliflower, carrots and potatoes)
2 cups cubed cooked chicken or turkey
1 can (10-oz.) refrigerated flaky biscuits (like Hungry Jack)
1. In a 3 qt baking dish, combine the soup, milk, thyme, and pepper. Stir in the vegetables and chicken.
2. Bake at 400 deg. for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters.
3. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown.
VARIATION: Top with melted cheddar or swiss cheese (grated) for the last 5 minutes of baking.
markinhouston
Well-known member
Polenta with Roasted Red Peppers and Fontina Cheese
Polenta with Roasted Red Peppers and Fontina Cheese
Here's a super-easy (and even easier
considering you've already roasted the
peppers) dish from Cooking Light that would
show off your peppers nicely.
POLENTA WITH ROASTED RED PEPPERS AND FONTINA
CHEESE
3 large red bell peppers
1 (14.5-ounce) can whole tomatoes, undrained
and chopped
Cooking spray
1 (16-ounce) tube polenta, cut crosswise
into 12 slices
1 1/4 cups (5 ounces) shredded fontina cheese
Fresh basil (optional)
1.Preheat broiler. Cut peppers in half
lengthwise; discard seeds and membranes.
Place pepper halves, skin sides up, on foil-
lined baking sheet; flatten with hand. Broil
10 minutes or until blackened. Place in a
zip-top plastic bag; seal. Let stand 15
minutes. Peel; cut into strips. Set aside.
2.Preheat oven to 350º. Drain tomatoes in
sieve over bowl; reserve liquid. Set aside.
3.Place a large skillet over medium-low
heat; add chopped tomatoes. Cook 1 minute.
Gradually add tomato liquid; simmer 1
minute. Add pepper strips; simmer 5 minutes.
Remove from heat.
4.Spread 1/4 cup pepper sauce in bottom of a
13 × 9-inch baking dish coated with cooking
spray. Arrange polenta slices over pepper
sauce; spread remaining pepper sauce over
polenta. Sprinkle with cheese. Bake at 350º
for 25 minutes. Garnish with basil, if
desired.
Polenta with Roasted Red Peppers and Fontina Cheese
Here's a super-easy (and even easier
considering you've already roasted the
peppers) dish from Cooking Light that would
show off your peppers nicely.
POLENTA WITH ROASTED RED PEPPERS AND FONTINA
CHEESE
3 large red bell peppers
1 (14.5-ounce) can whole tomatoes, undrained
and chopped
Cooking spray
1 (16-ounce) tube polenta, cut crosswise
into 12 slices
1 1/4 cups (5 ounces) shredded fontina cheese
Fresh basil (optional)
1.Preheat broiler. Cut peppers in half
lengthwise; discard seeds and membranes.
Place pepper halves, skin sides up, on foil-
lined baking sheet; flatten with hand. Broil
10 minutes or until blackened. Place in a
zip-top plastic bag; seal. Let stand 15
minutes. Peel; cut into strips. Set aside.
2.Preheat oven to 350º. Drain tomatoes in
sieve over bowl; reserve liquid. Set aside.
3.Place a large skillet over medium-low
heat; add chopped tomatoes. Cook 1 minute.
Gradually add tomato liquid; simmer 1
minute. Add pepper strips; simmer 5 minutes.
Remove from heat.
4.Spread 1/4 cup pepper sauce in bottom of a
13 × 9-inch baking dish coated with cooking
spray. Arrange polenta slices over pepper
sauce; spread remaining pepper sauce over
polenta. Sprinkle with cheese. Bake at 350º
for 25 minutes. Garnish with basil, if
desired.