Peasant Pasta

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed
1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed
3 to 4 cloves garlic, chopped, optional
1/2 cup chicken or vegetable broth
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
Salt and freshly ground black pepper
1 cup frozen green peas
24 leaves fresh basil, torn or thinly sliced
1 pound penne rigate pasta, cooked to al dente
Grated Italian cheese, for passing

Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.

California Pizza Kitchen Chicken Tequila Fetuccine

Ingredients

• 1 lb dry spinach fettuccine (or 2 lbs fresh) .
• 2 tbsps minced fresh garlic .
• 1/2 medium yellow bell pepper, thinly sliced .
• 2 tbsps gold tequila .
• 2 tbsps minced jalapeno peppers (seeds & veins may be eliminated if milder flavor is desired) .
• 1/2 medium red bell pepper, thinly sliced .
• 2 tbsps freshly squeezed lime juice .
• 3 tbsps soy sauce .
• 1/4 medium red onion, thinly sliced .
• 1 1/4 lbs chicken breasts, sliced 3/4 inch .
• 1/2 medium green bell pepper, thinly sliced .
• 1 1/2 c heavy cream .
• 1/2 c sliced fresh cilantro (2 tbsps reserved for garnish or finish) .
• 3 tbsps unsalted butter (reserve tbsp per sauté) .
• 1/2 c chicken stock (preferably homemade)

Directions

• Step #1 Prepare rapidly boiling, salted water to cook pasta; cook this until al dente, 8 to 10 mins for dry pasta, approximately 3 mins for fresh.
• Step #2 Pasta may be cooked slightly ahead of time, rinsed & oiled & then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.
• Step #3 Cook 1/3 c cilantro, garlic & jalapeno in 2 tbsps butter over med-heat/flame for 4 to 5 mins.
• Step #4 Add stock, tequila & lime juice.
• Step #5 Bring the mixture to a boil & cook this until reduced to a paste like consistency; set aside.
• Step #6 Pour soy sauce over sliced chicken; set aside for 5 mins.
• Step #7 Meanwhile cook onion & peppers, stirring every once in awhile, with remaining butter over med-heat/flame.
• Step #8 When the vegetables have wilted (become limp), add.
• Step #9 chicken & soy sauce; toss & add reserved tequila/lime paste & cream.
• Step #10 Bring the sauce to a boil; boil carefully until chicken is cooked through & sauce is thick (about 3 mins).
• Step #11 When sauce is done, toss with well-drained spinach fettuccine & reserved cilantro.
• Step #12 Serve family style or transfer to serving dishes, evenly distributing chicken & vegetables.

Massaman Curry

RECIPE INGREDIENTS 1 tablespoon cooking oil 1 onion, chopped 2 cloves garlic, minced 1 teaspoon chopped fresh ginger 1 teaspoon Chinese five spice powder 1 teaspoon ground cumin 1/4 teaspoon cayenne 1/4 teaspoon turmeric 1 teaspoon salt 1 cup canned low-sodium chicken broth or homemade stock 1/2 cup canned unsweetened coconut milk or heavy cream 1/2 pound boiling potatoes (about 2), peeled and cut into 1/2-inch pieces 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces 1/2 cup chopped peanuts 1/2 pound plum tomatoes (about 4), cut into wedges 3 tablespoons chopped cilantro

RECIPE METHOD

In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.

Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.

MENU SUGGESTION

For this curry, steamed white rice is the only accompaniment you need.

To Die For Pot Roast

1 beef roast, any cut, to fit size of crock pot
1 Pkg. Hidden Valley Ranch Dressing mix
1 pkg. brown gravy mix
1 pkg. Italian Dressing mix
1/2 C. water

Methods/steps

Combine mixes well and sprinkle over roast in pot. Pour water into bottom of pot. Cook on low for 6-7 hours

Olive Garden Salad Dressing

Source

Copykat Recipe

1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Olive Garden Salad Mix

Methods/steps

Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

La Madeleine's Tomato Basil soup

Ingredients

4 C. (8 to 10) tomatoes, peeled, cored and chopped, or 4 C. canned whole tomatoes, crushed
4 C. tomato juice and part vegetable stock or chicken stock
12 to 14 washed fresh basil leaves
1 C. heavy cream
1/4 pound sweet, unsalted butter
salt to taste
1/4 tsp. cracked black pepper

Methods/steps

Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan).

Return to saucepan and add cream and butter, while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.

Olive Garden's Zuppa Toscana

Ingredients

1 lb. Italian Sausage
2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
1 large Onion, chopped
1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
2 cloves garlic minced
2 C. Kale or Swiss chard chopped
2 cans Chicken Broth
1 qt. Water
1 C. Heavy Whipping Cream

Methods/steps

Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels and cut into slices.

Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve.

Walnut Baklava

INGREDIENTS

• 4 cups finely chopped walnuts
• 1/4 cup sugar
• 1 tablespoon ground cinnamon
• 1 cup butter, melted
• 1 (16 ounce) package frozen phyllo dough, thawed
• SYRUP:
• 1 cup sugar
• 1/2 cup water
• 1/4 cup honey
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

1. In a bowl, combine the walnuts, sugar and cinnamon; set aside. Grease a 13-in. x 9-in. x 2-in. baking dish with some of the melted butter. Unroll phyllo dough sheets (keep dough covered with plastic wrap while assembling).
2. Place one sheet of phyllo in baking dish; brush with butter. Top with a second sheet; brush with butter. Fold short ends under to fit the dish. Sprinkle with about 1/4 cup nut mixture. Repeat 18 times, layering two sheets, brushing with butter and sprinkling with nut mixture. Top with remaining dough; brush with butter. Cut into 2-in. diamonds with a sharp knife.
3. Bake at 350 degrees F for 45-55 minutes or until golden brown. Meanwhile, in a saucepan, combine the syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool on a wire rack.

Baked Orzo with Shrimp, Tomato Sauce, and Feta

1 medium onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
1/2 cup dry white wine
1 (28 to 32-ounce) can crushed tomatoes
1 teaspoon salt
1 1/2 pounds large shrimp (about 36), shelled and deveined
1 pound orzo (rice-shaped pasta)
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
1 pound feta, patted dry and crumbled (3 cups)Preheat oven to 425 degrees F.

Cook onion, garlic, oregano, and red pepper flakes in 1 tablespoon oil in a 4-quart heavy pot over moderately high heat, stirring, until onion is softened, about 3 minutes. Add wine and boil until reduced by 1/2, about 3 minutes. Stir in tomatoes and salt, then reduce heat, and simmer briskly, stirring frequently, until slightly thickened, about 8 minutes. Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.

While sauce and shrimp are cooking, cook orzo in a 6-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a sieve. Return orzo to pot and toss with remaining tablespoon oil. Stir in sauce with shrimp and reserved cooking water, then add olives and salt and pepper, to taste.

Spoon 1/2 of pasta into an oiled 13 by 9 by 2-inch glass baking dish, then sprinkle with 1/2 of feta. Top with remaining pasta and feta, then bake in middle of oven, uncovered, until cheese is slightly melted and pasta is heated through, 10 to 15 minutes.

Crawfish enchiladas

I lost my recipe box somewhere in the move, it's very sad. I'm trying to rebuild my collection and keep some on here so I don't loose them again. So, instead of printing out little papers and hoping to somehow keep them, I'm going to try to cut and paste to the blog. Oh the wonders of technology... This one is from Cooking Light magazine.

Ingredients

1 tablespoon butter
1 cup chopped green onions
1/2 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped seeded jalapeño pepper
3 garlic cloves, minced
2 teaspoons all-purpose flour
1 cup 1% low-fat milk
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1/2 cup fat-free sour cream
2 cups cooked crawfish tail meat (about 12 ounces)
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2 ounces) shredded Monterey Jack cheese

Preparation

Melt butter in a large nonstick skillet over medium-high heat. Add green onions and next 6 ingredients (green onions through garlic); sauté 5 minutes or until tender. Sprinkle flour over vegetables; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk. Cook over medium heat until thick (about 8 minutes), stirring constantly. Stir in salt and next 4 ingredients (salt through black pepper). Remove from heat; let stand 3 minutes. Add cheddar cheese and sour cream, stirring until cheese melts. Stir in crawfish.

Preheat oven to 325°.

Add water to a medium skillet to a depth of 1 inch; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/4 cup crawfish mixture into the center of 1 tortilla; roll tightly, and place in a 13 x 9-inch baking dish coated with cooking spray. Repeat procedure with crawfish mixture and remaining tortillas. Spread remaining crawfish mixture over tortillas; sprinkle with Monterey Jack cheese.

Cover and bake at 325° for 10 minutes or until thoroughly heated.

Yield

6 servings (serving size: 2 enchiladas)

Nutritional Information

CALORIES 332(30% from fat); FAT 11g (sat 5.8g,mono 2g,poly 1g); PROTEIN 24g; CHOLESTEROL 106mg; CALCIUM 457mg; SODIUM 594mg; FIBER 4.3g; IRON 1.7mg; CARBOHYDRATE 35.7g

Cooking Light, APRIL 200