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Thursday, April 30, 2015

Asiago Crusty Bread






Crusty Bread
Makes 1 loaf, approximately 12 slices

3 cups all purpose flour
1-3/4 teaspoons salt
1/2 teaspoon yeast
1-1/2 cups water

1 cup Asiago cheese (save a little bit to sprinkle on top!)

1. In a large mixing bowl, whisk together the flour, salt and yeast.

2. Add water and mix until a shaggy mixture forms. Stir in Asiago cheese.

3. Cover bowl with plastic wrap and set aside for 12 - 18 hours. I left mine out overnight.

4. Pre-heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.

5. Meanwhile, pour dough onto a heavily floured surface and shape it into a ball. Cover the dough with plastic wrap and let set while the pot finishes heating.

6. Carefully remove the hot pot from the oven and set the dough in the center of it. Sprinkle with Asiago cheese.

7. Cover and return to oven for 30 minutes.

8. After 30 minutes, remove the lid and bake the bread for an additional 15 minutes.

Remove bread from oven and place on a cooling rack to cool. Wait until the bread is completely cool before slicing.
http://www.melissas-cuisine.com/2013/01/asiago-crusty-bread.html

MACHO POWER SMOOTHIE

1 cup nonfat soy milk (such as Healthy Valley Soy Moo)
1/2 cup orange juice
1 banana
1/2 cup cantaloupe
1 T. peanut butter
1/2 cup strawberries, fresh or frozen (without sugar)

Put all ingredients into blender.

Blend well until smoothie consistency is reached!

MAIN SQUEEZE SMOOTHIE

1 1/2 cups ripe strawberries, hulled and sliced
1 cup raspberries
1 banana, peeled and sliced
1 cup orange juice (preferably freshly squeezed)

Place all ingredients in blender and process until smooth.

Serves 2

VEAL CHOPS WITH AVOCADO

(4 servings)
4 veal loin chops (3/4")
2 tbsp. butter
1/4 lb. mushrooms, sliced
1/4 cup minced onions
2 tbsp. medium sherry
1 tsp. salt
dash hot pepper
1 small avocado
2 tsp. cornstarch
1/2 cup heavy cream
1 tsp. fresh dill

Preheat oven to 350 degrees. Slash fat on edge of chops. in 10"
skillet, over medium heat, cook mushrooms and onions in hot
butter, about 5 minutes.

Arrange chops in skillet. Add sherry, salt and hot pepper. Heat
to boiling. Cover and bake 1 hour or until meat is tender.

Cut avocado in half; remove seed and skin. Slice and arrange
over chops. Bake, uncovered, 10 minutes. Put chops on warmer
plate.

Blend cornstarch in and 1 tbsp. cream until smooth; stir
remaining cream. Gradually stir into hot liquid in skillet and
cook over medium heat, stirring until thickened. Stir in chopped
dill.

VEAL STEAKS WITH SPAGHETTI

(4 servings)
2 veal shoulder arm steaks each 1" thick
2 tbsp. all-purpose flour
2 tbsp. olive oil
1 8 oz. can stewed tomatoes
1 6 oz. can tomato paste
1-1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1 8 oz. package spaghetti

On waxed paper, coat veal steaks with flour. In 12" skillet over
medium heat, in hot oil, cook meat until well browned on both
sides.

Add remaining ingredients except spaghetti; heat to boiling.
Reduce heat to low; cover and simmer 1 hour or until steaks are
fork-tender, turn once. Serve over cooked spaghetti.

Wednesday, April 29, 2015

Apple Fritters and Bourbon Ice Cream (for real)






Fritter Coating:• 1 cup sugar
• 2 teaspoons ground cinnamon

Apple Filling
• 2 tablespoons (1/4 stick) unsalted butter
• 1 pound Pink Lady apples (about 3), peeled, cored, cut into 1/3-inch cubes (about 3 cups)
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 1/2 cup sparkling apple cider
• 1 tablespoon apple cider vinegar

Fritter Base
• 1 3/4 cups all purpose flour
• 1/2 cup sugar
• 1 teaspoon finely grated lemon peel
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2/3 cup buttermilk
• 2 large eggs, separated
• 2 1/2 tablespoons unsalted butter, melted
• 1/4 teaspoon coarse kosher salt
• Safflower oil (for deep-frying)


Fritter Coating:
Blend sugar and cinnamon in small bowl. Coating can be made 3 days ahead. Cover; store at room temperature.


Apple Filling:
Melt butter in heavy large skillet over medium-high heat. Add apples. Sprinkle with sugar and cinnamon; toss to coat. Sauté until apples are browned in spots and tender, stirring often, about 10 minutes. Add cider and vinegar. Cook until all liquid evaporates, stirring often, about 4 minutes. Set filling aside in skillet to cool.


Fritter Base:
Place double layer of paper towels on work surface. Whisk flour, sugar, lemon peel, baking powder, and spices in large bowl to blend. Whisk buttermilk, egg yolks, and melted butter in medium bowl to blend. Gradually stir buttermilk mixture into dry ingredients. Beat egg whites and coarse salt in another medium bowl until peaks form. Gently fold egg whites into fritter base, then fold in cooled apple filling.

Pour enough oil into heavy large saucepan to reach depth of 1 1/2 inches (5 to 6 cups). Attach deep-fry thermometer to side of pan. Heat oil to 320°F to 330°F over medium heat. Working in batches of 5 or 6, drop batter into oil by tablespoonfuls. Fry fritters until deep golden brown and cooked through, turning fritters occasionally and adjusting heat to maintain oil temperature, about 4 minutes per batch. Using slotted spoon, transfer fritters to paper towels. Drain briefly, then toss warm fritters in cinnamon-sugar coating. Transfer to large rimmed baking sheet. Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 5 minutes, if desired.

Mound fritters on platter. Serve with Bourbon Ice Cream.
 
Bourbon Ice Cream (recipe from October 2010, Bon Appétit)
2 cups heavy whipping cream
2 cups half and half
1/2 cup nonfat dry milk powder
6 large egg yolks
1/2 cup sugar
1/4 cup (packed) dark brown sugar
1/4 teaspoon coarse kosher salt
5 tablespoons bourbon
1 tablespoon vanilla extract

Bring first 3 ingredients to simmer in heavy large saucepan over medium-high heat, stirring until milk powder dissolves completely. Remove from heat.

Combine egg yolks, sugar, brown sugar, and coarse salt in large bowl; whisk until thick and blended. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens enough to leave path on back of spoon when finger is drawn across and temperature registers 175°F to 178°F, about 3 minutes. Remove from heat. Mix in bourbon and vanilla extract. Refrigerate custard uncovered until cold, stirring occasionally, at least 3 hours. Custard can be made 1 day ahead. Cover and keep refrigerated.

Process custard in ice cream maker according to manufacturer’s instructions. Transfer to container. Cover and freeze until solid, at least 6 hours and up to 2 days.
 
 
http://www.yummly.com/recipe/external/Apple-fritters-and-bourbon-ice-cream-_for-real_-345112

ITALIAN BREAD

(2 loaves)
1 tbsp. sugar
2 tsp. salt
2 packages active dry yeast
cornmeal
5 cups all-purpose flour
1 tbsp. butter
water
salad oil
1 egg white

In large bowl, combine sugar, salt, yeast and 2 cups flour. In
1-quart saucepan over low heat, heat butter and 1-3/4 cups water
until very warm (butter doesn't need to melt).

With mixer at low speed, gradually beat liquid into dry
ingredients until just blended. Increase speed to medium, beat 2
minutes.

Beat in 1/2 cup flour to make thick batter. Continue beating
mixture at medium for 2 minutes. Scrape bowl often with spatula.

With wooden spoon, stir in enough additional flour (about 1-3/4
cups) to make a soft dough.

Turn dough onto floured surface, knead until smooth and elastic,
about 10 minutes, adding flour while kneading.

Cut dough in half, cover pieces with bowl. Let dough rest 20
minutes for easier shaping.

Grease large cookie sheet; sprinkle with cornmeal.

On floured surface with floured rolling pin, roll each half into
15" by 10" rectangle. From 15" side, tightly roll dough, pinch
seam to seal.

Place loaves, seam side down, on cookie sheet and taper ends.
Brush loaves with oil; cover loosely with plastic wrap.

Refrigerate 2 - 24 hours.

Preheat oven to 425 degrees. Remove loaves from fridge, uncover.

Let stand 10 minutes. cut 3 or 4 diagonal slashes on top of each
loaf. Bake 20 minutes.

In small bowl with fork, beat egg white with 1 tbsp. water.

Remove loaves from oven, brush with egg, return to oven, bake 5
minutes.

MEAT PIZZAS

(4 servings)
1 stale roll
1/4 cup warm water
2 onions
1 lb. ground beef
1 egg
salt and pepper
1/4 tsp. cayenne pepper
1 - 2 tsp. chili sauce
1/4 cup oil
2 eggs, hard-cooked
2 tomatoes
12 stuffed green olives
4 slices cheese
8 anchovy fillets (opt.)

Soften roll in warm water, squeeze out water, crumble into small
pieces.

Peel and finely chop onions, mix with bread, beef, egg, salt,
and pepper, cayenne and chili sauce. Divide into 4 portions and
form into a patty. Fry patties in oil 3-4 minutes on each side,
until crisp. Transfer to baking sheet.

Shell and slice eggs. Slice tomatoes and olives. Cut cheese into
strips. Top each patty with mixture. Add anchovy fillets
(optional) and cheese.

Bake at 400 degrees 5 - 7 minutes, until cheese melts.

RASPBERRY CAPPUCCINO SMOOTHIE

3/4 cup chocolate milk, low-fat
1/3 cup fresh-brewed espresso
2 tablespoon chocolate syrup
1 1/2 cup nonfat coffee flavor frozen yogurt
1 cup raspberries
1/2 cup skim milk
1/4 teaspoon cocoa powder

Combine the chocolate milk, espresso, and chocolate syrup in a blender. Add the frozen yogurt and raspberries.

Blend until smooth. Pour into glasses. Rinse out the blender container. Pour the milk into the blender and blend on high speed until frothy, about 15 seconds. Divide between the smoothies and sprinkle them with chocolate powder. Serves 2.

RASPBERRY CREAM SMOOTHIE

1 cup orange juice
1 cup raspberry yogurt
1 cup vanilla frozen yogurt
1/2 frozen banana (chunks)
1 1/2 cup frozen raspberries

Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5

Tuesday, April 28, 2015

MEAT SAUCE

(4 cups)
2 tbsp. olive oil
1 lb. ground beef
1 medium onion, chopped
1 garlic clove, minced
1 16 oz. can tomatoes
1 12 oz. can tomato paste
4 tsp. sugar
2 tsp. oregano leaves
1-3/4 tsp. salt
1/4 tsp. cayenne pepper
1 bay leaf, crumbled

In 5 qt. Dutch oven over medium heat, in hot oil cook ground
beef, onions, garlic until meat is well browned. Drain excess
fat. Stir in tomatoes, their liquid and remaining ingredients.

Reduce heat to low, partially cover and simmer 35 minutes or
until very thick, stirring occasionally.

Olive Garden's Bruschetta Cannellini

Prep Time: 15 minutes
Cook Time: 1 1/2 hours 
Serving Size:

1/2 15-oz can white cannellini beans, drained
2 Tbsp fresh lemon juice
1/2 Tbsp Dijon mustard
1/2 Tbsp balsamic vinegar
2 Tbsp sour cream
Salt and pepper to taste
1 Tbsp extra virgin olive oil
1/2 loaf Italian bread
Extra virgin olive oil (to drizzle)
1 garlic clove, cut in half
1 small plum tomato, diced
2 Tbsp chopped flat leaf parsley (to garnish)

MIX drained beans, lemon juice, mustard, vinegar and sour cream in blender or food processor until smooth. Add olive oil slowly with blender or processor on. Add salt and pepper to taste. Refrigerate approximately one hour.

DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.

RUB grilled bread with cut half of garlic to infuse with garlic flavor.

PLACE bowl of chilled cannellini mixture in center of large platter. Stagger grilled bread slices around bowl. Garnish with tomatoes and parsley.

PEANUT BUTTER BANANA SMOOTHIE

1 banana, frozen, cut in chunks
2 Tbsp. reduced fat creamy peanut butter
1 cup skim milk
1/2 cup frozen vanilla yogurt or fat free ice cream

Mix in blender till smooth. Serves 2.

PEANUT BUTTER SUNDAE SMOOTHIE

1/4 cup smooth peanut butter
2 Tablespoons honey
1/3 cup milk
3 cups vanilla ice milk
1/4 teaspoon wheat germ

Stir peanut butter, honey and milk together. Cook over low heat, stirring constantly. Remove from heat when peanut butter has melted; stir in ice milk and wheat germ; serve chilled. Serves 4.

SPAGHETTI WITH HAM AND PEAS

(4 servings)
1 8 oz. package spaghetti
1/4 cup butter
1 tbsp. flour
1/4 tsp. salt
1/4 tsp. cracked pepper
1-1/2 cups half & half
1 10 oz. package frozen peas, thawed
1 cup fontona cheese
1 cup mozzarella cheese
1 4 oz. package sliced, cooked ham

Prepare spaghetti as label directs. Drain, keep warm.

Meanwhile, in 3 quart saucepan, over low heat, melt butter; stir
in flour, salt, pepper; gradually stir in half and half. Cook,
stirring, until thickened. Add peas (thawed) and shredded
cheeses, stir in ham; heat.

In large bowl, toss spaghetti and cheese mixture until spaghetti
is well coated. Serve immediately.

Monday, April 27, 2015

Italian Slaw Salad

courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Say Thank You in 30 

2 teaspoons orange marmalade or apricot jam
3 tablespoons red wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
2 large heads radicchio, shredded (5 to 6 cups)
1 red bell pepper, quartered lengthwise then thinly sliced
1/2 red onion, thinly sliced
Salt and pepper

Whisk the marmalade or jam together with vinegar and oil, streaming extra-virgin olive oil in. Add shredded radicchio to salad bowl along with peppers and onions. Toss to combine the salad and season the slaw with salt and pepper, to taste.

PESTO

(1/2 cup)
1/3 cup olive oil
1/4 cup parmesan cheese
1/4 cup parsley, chopped
2 tbsp. basil
1 tsp. salt
1/4 tsp. ground nutmeg
1 small garlic clove

Quarter garlic clove. In blender place all ingredients, at
medium speed mix well.

QUICK MORNING SMOOTHIE

2 Frozen Bananas
1 cup of sliced frozen peaches
1 cup of natural apple juice
½ cup of sliced strawberries

Place all ingredients in blender, mix and drink

RASPBERRY SUNRISE SMOOTHIE

2 1/2 cups orange juice
1 1/2 cups frozen raspberries
1 cup raspberry sherbet

Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX
setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5.

SHRIMP MARINARA SAUCE

(4 cups)
1 tbsp. olive oil
1 garlic clove, minced
1 15 oz. can tomato sauce
1 6 oz. can tomato paste
1/4 tsp. pepper
2 tbsp. parsley, chopped
1 tbsp. sugar
3/4 tsp. salt
1/2 tsp. oregano leaves
1 lb. frozen shrimp, shelled and deveined

In skillet over medium heat, in hot oil lightly brown garlic.
Add tomato sauce and next six ingredients, heat to boiling.
Reduce heat to low, cover, simmer 10 minutes. Add frozen shrimp
and cook until shrimp are tender, about 8 minutes; stir occasionally.

Sunday, April 26, 2015

Pierogies with Meat Sauce

Start to Finish: 25 minutes


Ingredients

1 12.8 oz. pkg. frozen potato-and-onion-filled pierogies
8 oz. uncooked chorizo sausage or bulk Italian sausage
1 pint red and/or yellow cherry tomatoes, halved
1 8-oz. can tomato sauce
4 oz. watercress (4 cups)


Directions
1. In Dutch oven, cook pierogies in 4 cups lightly salted boiling water according to package directions. Drain and cover to keep warm.

2. Meanwhile, in 12-inch skillet brown sausage. Drain fat. Reserve 1/2 cup tomatoes; add remaining tomatoes and tomato sauce to skillet. Cook, uncovered, 6 to 8 minutes or until tomatoes begin to soften.

3. Divide pierogies among plates; spoon on sauce. Top with reserved tomatoes and watercress. Makes 4 servings.

Recipe source:
http://www.bhg.com/recipe/pork/pierogies-with-meat-sauce/

RAINFOREST FUSION SMOOTHIE

1 cup frozen pineapple pieces
1/2 banana
1/2 cup orange juice
2 Tbsp. coconut milk
1/2 tsp. lime juice
1/2 cup nonfat frozen vanilla yogurt
1/2 cup ice

Combine ingredients in blender; mix until smooth and frothy. Serves 1.

SPINACH SAUCE

(2-1/2 cups)
1/4 cup butter
1 10 oz. package frozen chopped spinach
1 tsp. salt
1 cup ricotta cheese
1/4 cup parmesan cheese
1/4 cup milk
1/8 tsp. nutmeg

In saucepan, over medium heat, in not butter, cook spinach and
salt 10 minutes. Reduce heat to low, add remaining ingredients,
mix well, do not boil.

WALNUT SAUCE

(1-1/2 cups)
1/4 cup butter
1 cup walnuts coarsely chopped
1/2 cup milk
2 tbsp. parsley, minced
1 tsp. salt

In skillet over medium heat, in hot butter lightly brown
walnuts, about 5 minutes. Stir in remaining ingredients, heat.

STRAWBERRY BANANA SMOOTHIE

1 cup frozen strawberries
1 cup frozen banana cubes
1 cup pineapple juice -- or more if needed
2 tablespoons cream of coconut
1 dash grenadine garnish: ripe strawberries

Combine all ingredients in a blender until smooth. Add more pineapple juice if needed. Serve immediately. Yield: 2 servings

Saturday, April 25, 2015

Melanzane Parmigiano, alla ristorante (Eggplant Parmesan, Restaurant Style)






Source: http://cucinasansevero.blogspot.com/2011/04/melanzane-parmigiano-alla-ristorante.html


This is a slightly different way to handle this Italian classic. Normally Melanzane Parmigiano is composed of many layers of interlaced thin slices of eggplant, sauce, and cheese but I found that it was too easy to loose the taste of the eggplant and cheese in the breading. This method reduces the layers to two slightly thicker layers of eggplant which brings the flavours of the eggplant, sauce, and the cheeses to the fore-front, it also makes for a nicer, more professional looking presentation.

Servings: 4 to 6

Prep time: 1 hour 30 minutes
Cook time: 20 minutes
Total time: 1 hour 50 minutes

Ingredients:
2 medium eggplants (about 2 1/4 pounds), cut length-wise into 1/8 to 1/4-inch-thick long slices
1 cup salt, sufficient for sprinkling over the eggplant slices
3 cups seasoned breadcrumbs
1 cup flour
Freshly ground black pepper
½ cup oil for frying
1 large egg, beaten
7 cups spicy tomato sauce
grated Parmesan
12 to 24 round slices of Provolone

Directions:
1. Arrange some of the eggplant slices in a layer in a colander placed over dish and sprinkle very generously all over with salt, add another layer of slices and sprinkle very generously with salt, repeat this layering until all the slices have been used. Set aside to let the bitter juices weep from the eggplant into the dish below, about 1 hour. Discard the bitter liquid captured in the dish.
2. Rinse the eggplant well under cold running water to remove all the salt. Transfer eggplant to a work surface and blot very dry with paper towels.
3. Set up a breading station by placing the flour in on paper plate, the beaten egg in another, and the breadcrumbs in a third. One at a time, dredge the slice first in the flour shaking off excess, then in the egg, and finally in the breadcrumb. Shake off any excess breading and transfer the breaded eggplant slices to another dish. Repeat until all the remaining eggplant slices have been breaded.
4. In a large straight-sided skillet, pour the oil to a depth of about ½-inch. Heat the oil over medium heat until it registers 350° F on a deep frying thermometer.
5. Working in small batches, fry the breaded eggplant slices, turning once, until golden brown, about 3 minutes per side. Using tongs, transfer to a paper towel-lined baking sheet. Repeat until all the remaining eggplant slices have been fried.
6. Arrange half the eggplant slices on a foil lined cookie sheet, leaving about an inch between slices. Spread about 1/4 cup of spicy tomato sauce over each individual eggplant slice, sprinkle lightly with Parmesan, on top of this place 1 or 2 slices of provolone and top each with another eggplant slice, additional parmesan, additional ¼-cup of tomato sauce, and 1 or 2 slices of provolone.
7. Place the oven rack to its highest position and turn oven to broil. When the broiler comes on place the cookie sheet on the rake and broil until the cheese is bubbly and begins to brown slightly.
8. Place each individual stack of eggplant, sauce, and cheese on separate serving dishes and serve immediately with accompanied by additional tomato sauce and grated Parmesan cheese.
 


PEACHY APPLE SMOOTHIE

1 fresh peach
1/3 cup non-fat milk
1/4 cup of frozen apple juice concentrate

Peal 1 fresh peach. Cut it into thin slices. Put into a plastic bag with a zipper bag, laying flat. Put the plastic bag into the freezer for 1-2 hours. Take out 1/4 of the peaches and break them into pieces. Mix in a blender with 1/3 cup of milk and 1/4 cup of frozen apple juice concentrate. Cover and blend until smooth. pour into a glass, and add more peach slices for peachy ice cubes!

PEACHY BLUE SMOOTHIE

1 peach, frozen
10 blueberries, frozen
1 cup light (reduced sugar) fat-free vanilla yogurt, frozen
1/2 cup 1% milk
1/2 T. crushed pecan
1/2 tsp salt
1/4 tsp vanilla extract

Put all ingredients into blender. Blend until smoothie consistency is reached!

Three-Alarm Italian Style Chili Mac

Recipe courtesy Rachael Ray

Prep Time: 15 min

Cook Time: 25 min

Level: Easy

Serves: 6 servings

Ingredients
1 pound penne pasta or cavatappi (hollow pasta spirals)
Salt
2 tablespoons extra-virgin olive oil
1 1/2 pounds ground sirloin
2 tablespoons chili powder, 2 palmfuls
Black pepper
1 onion, chopped
1 cubanelle pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3 to 4 cloves garlic, chopped
1 cup beef stock
1 (28-ounce) can fire roasted crushed tomatoes
Handful basil leaves, torn
2 cups shredded smoked Cheddar or scamorza ( smoked aged mozzarella)

Directions
Cook pasta in salted water until al dente. Preheat broiler to high.
Meanwhile, heat a deep skillet over medium high heat with extra-virgin olive oil. When oil ripples or smokes, crumble beef and brown, 5 to 6 minutes. Season the meat with chili powder, salt and pepper. When meat has browned, add onions, peppers and garlic. Cook vegetables until soft, 6 to 7 minutes. Add stock and scrape up pan drippings. Stir in crushed tomatoes, simmer sauce 10 minutes and fold in basil. Drain pasta and add to sauce. Toss to combine and transfer to a casserole dish. Cover with cheese and brown under broiler 3 to 4 minutes.


WHITE CLAM SAUCE

(3 cups)
3 8 oz. cans minced clams
1/4 cup olive oil
1 garlic clove, minced
3/4 cup parsley
2 tbsp. white wine
1 tsp. basil
1/2 tsp. salt

Drain juice from clams, save. In saucepan, over medium heat, in
hot oil, cook garlic until tender. Stir in clam juice and
remaining ingredients, except clams. Cook 10 minutes, stirring
occasionally. Stir in clams, cook sauce until clams are warm.

Friday, April 24, 2015

Chunky Minestrone






Minestrone is Italian for "big soup," and this one is big indeed

Makes: five 1-3/4-cup servings
Prep: 15 minutes
Cook: 25 minutes

Ingredients
1 tablespoon olive oil
1-1/2 cups chopped onion
1 medium carrot, halved lengthwise and thinly sliced (about 3/4 cup)
2 cloves garlic, minced
3 cups reduced-sodium chicken broth
2 14-1/2-ounce cans low-sodium tomatoes, undrained and cut up
3/4 cup water
1/2 cup long-grain rice
1 teaspoon dried Italian seasoning, crushed
4 cups shredded fresh spinach
1 15-ounce can reduced-sodium navy beans or white kidney beans, rinsed and drained
1 medium zucchini, quartered lengthwise and sliced (about 1-1/2 cups)
1/4 teaspoon freshly ground pepper
Grated Parmesan cheese (optional)

Directions
1. In a 4-quart Dutch oven heat olive oil over medium-high heat. Cook and stir the onion, carrot, and garlic in hot oil about 3 minutes or until onion is tender. Stir in the broth, undrained tomatoes, water, uncooked rice, and Italian seasoning.

2. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender. Stir in the spinach, beans, zucchini, and pepper. Cook, covered, for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese. Makes five 1-3/4-cup servings.
www.bhg.com/recipe/soups

Italian Vegetable Stew

This recipe is so easy to prepare and so totally delicious. In my family, this is one of my signature dishes. It can be served hot or cold. Perfect for any meal and picnics, Italians are big fans of the outdoor meal.

Ingredients:
Two green squash (zucchini) washed and chopped
1/2 cup chopped onion
1 tsp. garlic fresh or dried
2-3 large potatoes scrubbed and chopped
1 cup tomato sauce
Salt and pepper to taste
1 lb. of green beans, fresh, frozen or canned
1 Tbsp. olive oil

Directions:
Put all ingredients in a large pot. Add a cup or two of water. Bring to a boil, lower heat and simmer for 20-30 minutes until the potatoes are cooked. Remove from heat and serve warm or cold with plenty of grating cheese.

Servings:
5-6

MACARONI AND CHEESE

(4 servings)
8 oz. elbow macaroni
3/4 lb. cheddar cheese
1 cup milk
1/8 tsp. dry mustard
1/2 tsp salt
1/4 tsp. onion powder
1/4 tsp. pepper
bread crumbs, buttered

Cook and drain noodles. Cut cheese into cubes. In 3 qt.
casserole, combine noodles, cheese, milk, salt, onion, pepper,
mustard. Cook, covered, at HIGH 10 - 12 minutes; stir twice. Top
with bread crumbs, cook uncovered, at HIGH, 3-5 minutes.

PEACH CINNAMON SMOOTHIE

2 ripe peaches
2 cups nonfat plain yogurt
3 tablespoons firmly packed brown sugar
1/4 teaspoon ground cinnamon
1 cup ice cubes

In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Immerse peaches in boiling water for 15 seconds; drain. When peaches are cool enough to touch, in 1 to 2 minutes, peel, pit, and cut into chunks. In a blender, combine peaches, yogurt, brown sugar, and cinnamon; whirl on high speed until smooth, about 1 minute.

Add ice and whirl until smooth, about 2 minutes longer. Pour into tall glasses (at least 16-oz. size).

Serves 2

PEACH MELBA SMOOTHIE

1 cup peeled, sliced peaches
1/4 cup fresh or frozen raspberries
1 cup chilled peach juice
1/2 vanilla yogurt
3 ice cubes

Pour all items in a blender and blend until smooth. Pour into 2 glasses and garnish with fruit.
Serves 2.

Thursday, April 23, 2015

Italian Sausage Burgers with Peppers, Pesto & Penne





Winter 2010 LCBO.com
By: Marilyn Bentz-Crowley 

 These burgers have terrific texture. The secret? Mixing lean ground pork with the sausage. Since basil is a luxury in the winter, and as these are burgers after all, purchase bottled pesto—Classico makes an excellent one.

Burgers
1 lb (500 g) uncooked hot or sweet Italian sausage, preferably with fennel (see Tip) 8 oz (250 g) lean ground pork
1 large garlic clove, minced
¼ cup (50 mL) chopped fresh flat-leaf parsley
1 to 2 tbsp (15 to 25 mL) olive oil (for frying)
6 ciabatta or other buns
Peppers
2 medium sweet peppers, preferably different colours
½ medium sweet onion
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) pesto
Penne
8 oz (250 g) penne rigate
1½ cups (375 mL) homemade or purchased
tomato sauce for pasta
½ cup (125 mL) grated Parmesan cheese
2 tbsp (25 mL) pesto

1. Remove sausage’s casing; crumble sausage into a bowl. Crumble in pork; sprinkle with garlic and parsley. Using hands, toss until well mixed. Divide and form into 6 patties, each about ¾ inch (2 cm) thick. (Burgers can be covered and refrigerated for up to a day.)

2. Seed peppers; slice into strips about ¼ inch (5 mm) wide. Likewise slice onion. (Peppers and onions can be covered and refrigerated for up to a day.) When ready to sauté, heat 1 tbsp (15 mL) olive oil in a medium frying pan over medium heat; add peppers and onions. Sauté, turning occasionally, for 20 to 25 minutes or until softened. Then stir in pesto; reduce heat to low to keep warm while frying burgers.

3. Meanwhile bring a large saucepan or pot half-filled with salted water to a boil; cook penne according to package directions, usually about 10 minutes. Drain and refresh under cold running water. (Penne can be covered and refrigerated for up to a day.) Heat tomato sauce in medium saucepan over medium heat until hot. Stir in cooled penne. When hot, spoon onto one side of warmed large serving plates; garnish with cheese and a dollop of pesto.

4. Simultaneously, cook burgers, frying in batches or in 2 pans as needed. Heat 1 to 2 tbsp (15 to 25 mL) oil in a large frying pan sprayed with high-heat cooking spray (or a nonstick pan) over medium heat until very hot. Add burgers without crowding; sauté 8 to 10 minutes per side or until crusty and cooked through. Slide into buns, top with peppers and serve with penne.

Tip: Italian sausage imported from the United States can have high fructose corn syrup or sugar added, presumably to aid in browning. However in my experience, this unnecessary sweetness just aids in burning! Seek out butcher-made sausage in shops and Italian stores such as Longo’s for best sugar-free quality.

Makes 4 generous servings



HI FIBER BERRY SMOOTHIE

1 cup blackberries
1 cup stemmed and halved strawberries
1 cup blueberries
1 cup low-fat vanilla soymilk
1/8 teaspoon ground cinnamon
3 ice cubes

Combine all ingredients in blender and whip until smooth. If berries are not fully ripe, add a little honey or sugar substitute for sweetness.

serves 2

LEMON MELON SMOOTHIE

1 1/2 cups diced honeydew melon
1/2 cup nonfat lemon yogurt
1 cup frozen green grapes
1 tablespoon chopped fresh mint
Fresh lemon juice to taste (optional)

Combine the honeydew melon and lemon yogurt in a blender. Add the grapes and mint. Blend until smooth. Taste and add lemon juice if you like.

Serves 2

MEATBALL MORSELS

(36 balls)
1 lb. ground beef
1 egg
1/2 cup soft bread crumbs
1/4 cup ketchup
1 tbsp. parsley flakes
1 tsp. onion powder
1 tsp. salt
1/4 tsp. pepper

Thoroughly combine all ingredients; shape into 1" balls (36).
Arrange 18 meatballs on dish. Cook at HIGH 4 - 6 minutes; stir
once. Rotate dish after 3 minutes. Drain liquid. Repeat with
remaining meatballs. Serve with favorite sauce or gravy.

Spicy Parmesan Green Beans and Kale

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Thanksgiving Sides

3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan

Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the
onions and cook until translucent, about 4 minutes. Add the mushrooms, green
beans, salt, and pepper and cook for 2 minutes. Add the wine and continue
cooking until the green beans are almost tender, about 5 minutes.
Add the red
pepper flakes and the kale and continue cooking until the kale has wilted, about
4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and
serve immediately.

Wednesday, April 22, 2015

Penne with Pancetta, Tomatoes and Vodka






Spring 2002 By: Lucy Waverman
from LCBO Food and Drink
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Vodka is a vital ingredient in this famous pasta sauce. Pancetta is Italian bacon, cured in both spicy and sweet styles. Buy the spicy kind to give this dish extra kick. Add more chili flakes for an even spicier sauce.


2 tbsp (25 mL) olive oil
1/4 cup (50 mL) diced pancetta
1 cup (250 mL) chopped onions
1/2 tsp (2 mL) chili flakes
1/2 cup (125 mL) vodka
2 cups (500 mL) canned tomatoes, drained and chopped
1/2 cup (125 mL) whipping cream
Salt and freshly ground pepper
1/4 cup (50 mL) chopped parsley
1/2 cup (125 mL) grated Parmesan cheese
1 lb (500 g) penne pasta, cooked until al dente


1. Heat oil in a skillet on medium heat. Add pancetta and onions and cook for 2 minutes or until softened. Add chili flakes, stir together and pour in vodka. Reduce until 2 tbsp (25 mL) remains, about 3 minutes.

2. Add tomatoes, bring to a boil, and let boil for 1 minute. Reduce heat to low and cook sauce for 15 minutes or until slightly thickened. Add the cream and simmer until well combined, about 2 minutes. Season with salt and pepper.

3. Stir in parsley and half of cheese. Toss with pasta, add remaining cheese and serve.


Serves 4


MINI PIZZA SNACKS

(2 servings)
2 English muffins
1/2 cup spaghetti sauce
1 oz. mozzarella cheese
oregano

Half and toast muffins, shred cheese. Place muffins on plate,
spread with spaghetti sauce, top with cheese and season with
oregano. Cook at MEDIUM 1 - 2 minutes, or until cheese melts.

Spicy Sicilian Strata

Serves 10-12

1 8 oz loaf fresh bread cut into 1 inch cubes
1 3.5 oz pkg sliced pepperoni, coarsely chopped
1/2 cup pepperoni salad peppers, drained, stemmed, and chopped
1 10 oz pkg frozen chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped
1 8 oz pkg shredded italian blend cheeses
6 eggs, slightly beaten
3 cups milk
2 tsp dried italian seasoning, crushed
1/4 tsp salt
1/8 tsp cayenne pepper
1/4 cup grated parmesan cheese

Preheat oven to 350'. Place bread cubes in a 15x10x1 inch baking
pan. Bake uncovered for 10 minutes, stirring once.
In a greased 3 quart rectangular baking dish place half of the
bread cubes.

Top with half of the pepperoni, half of the pepperoni
peppers, all of the spinach, and all of the tomatoes. Sprinkle with
1 cup of the italian blend cheeses.

Repeat layers with remaining bread, pepperoni, pepperoncini peppers, and italian blend cheeses.

In a large bowl whisk together eggs, milk, italian seasoning,
salt and cayenne pepper. Slowly pour over layers in dish; press down
lightly on top layer using the back of a large spoon. Sprinkle with
parmesan cheese. Cover and chill for 2-24 hours.

Preheat oven to 350'. Bake, uncovered for 40-45 minutes or until a
knife inserted near the center comes out clean. Let stand for 10
minutes before serving.

STRAWBERRY FRUIT FROST SMOOTHIE

1 1/2 c Strawberries, stemmed
2 Small or 1 1/2 large Bananas, thorougly ripe Broken into 1 inch pieces
1 c Frozen or canned peach Slices
1 c Apple juice
1 tb Honey
1 c Ice cubes

In blender container, combine all ingredients except ice cubes. Blend until smooth. Add Ice cubes. Blend until smooth Serves 2.

SUNSHINE SMOOTHIE

1 cup orange sherbet (or substitute frozen yogurt)
1 cup fresh strawberries, trimmed
1 1/3 cups pineapple chunks, fresh or canned in juice and drained
1 1/2 cups sparkling mineral water

 

Blend first 3 ingredients in a food processor until smooth; add mineral water until blended.

 

Serves 4

Tuesday, April 21, 2015

Portobello Pasta Bowls






Makes: 6 servings
Prep: 20 minutes
Grill: 6 minutes

Ingredients
6 4-inch diameter fresh portobello mushrooms (about 1-1/4 lbs.), stems removed
2 medium yellow or red tomatoes
3 tablespoons olive oil
Salt
Freshly ground black pepper
6 ounces dried spinach fettuccine or spaghetti
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon snipped fresh oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons snipped fresh oregano or 1/4 cup snipped fresh basil

Directions
1. Using a teaspoon, gently scrape gills out of the bottom of the mushroom caps. Lightly rinse mushroom caps. Pat dry with paper towels. Cut tomatoes in half; remove seeds and stem.

2. Brush top and underside of the mushrooms and all sides of tomatoes with the 3 tablespoons olive oil. Sprinkle the mushrooms and tomatoes lightly with salt and pepper.

3. For a charcoal grill, grill mushroom caps and tomato halves, cut sides up, on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until tender, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place mushroom caps and tomato halves on the grill rack over heat. Cover and grill as above.) Remove from grill.

4. Cook pasta according to package directions. Drain; return to pot.

5. For dressing, coarsely chop the grilled tomatoes. In a blender or food processor combine the tomatoes, the 1/4 cup olive oil, lemon juice, the 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover and blend or process until smooth. Drizzle pasta with 2 tablespoons of the dressing. Keep warm.

6. To serve, place mushroom caps on serving plates. Divide pasta among mushrooms. Drizzle with remaining dressing. Sprinkle with additional snipped fresh herbs. Makes 6 servings.
www.bhg.com/recipe/vegetables

ROOTIE TOOTIE BANANA SMOOTHIE

Fruit Drink
½ sandwich bag frozen bananas
1-2 cups any other fruit you have handy, frozen or not
1 small tub yogurt
milk if needed
ice

Put about 1 ½ cups ice into a blender. Blend until pieces are about 1/3 inch across at biggest. Add yogurt and blend a bit more. Add bananas and other fruit slowly, a couple pieces at a time, and blend in between adding them. Add more ice, or add milk if needed to adjust consistency.

SAINT SMOOTHIE

3 nectarines, peeled and de-stoned
2 bananas, sliced
1 cup nonfat vanilla yogurt
crushed ice
2 Tbsp grenadine

Place the nectarines and bananas into a blender along with the yogurt and whisk it all together until it has a good consistency. Next, fill the glasses a quarter with crushed ice, and pour over the grenadine. Top the glass up the rest of the way with the smoothie mixture, and enjoy. Serves 2

Smoked Mozzarella and Ricotta Fritters

Giada
Show: Everyday Italian
Episode: Neapolitan

Fritters:
1 1/2 cups fresh whole milk ricotta
1 1/2 cups shredded smoked mozzarella
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups panko (Japanese bread crumbs)
3 large eggs
3/4 cup all-purpose flour
Vegetable oil, for frying
1 tablespoon fresh chopped thyme leaves

Balsamic Dipping Sauce:
6 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 tablespoon honey
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the Fritters: In a small bowl combine the ricotta, smoked
mozzarella, salt, and pepper. In another bowl pour the panko. In a

third bowl lightly beat the eggs. Put the flour in a fourth bowl.
Line a tray with parchment paper.

Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour
and roll to coat. Transfer the ball to the eggs and roll to coat.
Transfer the cheese ball to the panko and again roll to coat.
Transfer the ball to the parchment-lined tray. Continue with the
remaining cheese mixture.

Meanwhile heat 3 inches of vegetable oil in a large skillet to 350
degrees F. Fry fritters in batches, being careful not to overcrowd
the pan, until golden, about 1 to 2 minutes. Remove with a slotted
spoon to paper towel to drain. Sprinkle with thyme. Serve warm with
Balsamic Dipping Sauce.

For the Balsamic Dipping Sauce: Combine the vinegar, lemon juice,
mustard, and honey in a blender. Blend until combined. Add the oil in
a steady stream while the machine is running. Season with the salt
and pepper. Serve in a small bowl alongside the fritters.

BAKED ZITA

(4 servings)
8 oz. zita macaroni
15 oz. spaghetti sauce
1/2 cup mozzarella cheese

Shred cheese. Combine cooked and drained zita and sauce in 2 qt.
casserole. Cook, covered at HIGH 10 minutes, stir once. Sprinkle
with cheese. Let stand 10 minutes before serving.

Monday, April 20, 2015

Mediterranean Frittata






From: Better Homes and Gardens




This vegetarian frittata, also called an Italian omelet, contains cheeses, roasted peppers, and olives. Prepared in less than 30 minutes, it makes a delicious entree for breakfast or brunch
 
Servings: Makes 6 servings.

Total: 25 mins
 
Ingredients1 cup chopped onion
2 cloves garlic, minced
3 tablespoons olive oil
8 eggs, beaten
1/4 cup half-and-half, light cream or milk
1/2 cup crumbled feta cheese (2 ounces)
1/2 cup chopped bottled roasted red sweet peppers
1/2 cup sliced kalamata or pitted ripe olives, optional
1/4 cup slivered fresh basil
1/8 teaspoon ground black pepper
1/2 cup onion-and-garlic croutons, coarsely crushed
2 tablespoons finely shredded Parmesan cheese
Fresh basil leaves (optional)
 
 
Directions
1. Preheat broiler. In a large broiler proof skillet cook onion and garlic in 2 tablespoons hot oil until onion is just tender.

2. Meanwhile, in a bowl, beat together eggs and half-and-half. Stir in feta cheese, roasted sweet pepper, olives (if desired), basil, and black pepper. Pour egg mixture over onion mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Reduce heat as necessary to prevent overcooking.

3. In a bowl combine crushed croutons, Parmesan cheese, and the remaining tablespoon of oil; sprinkle mixture over frittata.

4. Broil 4 to 5 inches from heat for 1 to 2 minutes or until top is set and crumbs are golden. Cut frittata in wedges to serve. If desired, garnish with fresh basil leaves. Makes 6 servings.
 
 


FETTUCINE ALFREDO

(4 servings)
8 oz. medium egg noodles
1 cup Parmesan cheese
1/2 cup heavy cream
pepper to taste
1/2 cup butter

Grate cheese. Cut butter into quarters. Cook noodles. While
noodles are standing, in glass serving bowl, combine cheese,
butter and cream. Cook at MEDIUM 3 - 4 minutes or until butter
melts. Stir twice. Stir in drained noodles, toss well. Season
with pepper.

PINEAPPLE COCONUT SMOOTHIE

1/2 cup buttermilk
1 cup pineapple chunks, canned in juice, drained
1 tsp. coconut flakes
1/2 tsp. coconut extract

Add all ingredients to blender and process until smooth. Serves 1.

PISTACHIO BANANA SMOOTHIE

1 container plain nonfat yogurt
2-3 oz pistachio instant pudding mix
1 ripe banana
1/4 c skim milk
handful or more of crushed ice

Put all ingredients into blender. Blend until smoothie consistency is reached!

Sweet Italian Sausage Casserole

Fay Felicitas, San Jose, Calif.

If you don't have margarine, 2 to 3 additional tablespoons of olive oil will do, as the sausages release some fat. Two ounces of cheese is a small amount, but that's all you'll need to tie the dish together.

Servings: Makes 4 servings.

Ingredients
2 tablespoons margarine
2 tablespoons olive oil
8 ounces sweet Italian sausage, casings removed
1 cup diced (1/2-inch) eggplant
1 cup diced (1/2-inch) zucchini
1 cup diced (1/2-inch) red or green bell pepper
1/4 cup chopped onion
2 cloves of garlic, minced
1 can (28 ounces) Italian plum tomatoes, drained and chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
Cayenne or black pepper, to taste
2 ounces grated mozzarella cheese

Preparation
1. Melt the margarine with the oil in a nonstick pan over medium-low heat. Add the sausage meat and cook for 10 minutes, breaking up the meat with a spoon. Remove to a bowl with a slotted spoon; reserve.

2. To the same pot, add the eggplant, zucchini, bell pepper, onion and garlic. Stirring occasionally, cook until softened, about 10 to 15 minutes. Stir in the reserved sausage, the tomatoes, parsley, basil and cayenne. Reduce the heat and simmer for 15 minutes.

3. Spoon the mixture into an 8x9-inch, oven-to-table baking dish to fit and sprinkle with the mozzarella cheese. Bake in a 350°F preheated oven until the cheese melts, about 15 to 20 minutes.

Sunday, April 19, 2015

Dirty Risotto

serves 6, prep 20 min, cook 40 min,
adapted from Giada De Laurentiis
5-6 cups chicken stock
2 tbsp butter
6 oz. hot Italian sausage, removed from casing (about 3 small links)
4 oz. pancetta or bacon, roughly chopped
1 small onion, minced
2 cloves garlic, minced
1 red bell pepper, diced
2 jalapenos, de-seeded, minced
6 oz. mushrooms, roughly chopped
salt and pepper, to taste
1 1/2 cups rice, Arborio or Long-grain
3/4 cup dry white wine
1/2 cup Parmesan cheese
2 tbsp minced fresh parsley


In a small pot, heat chicken stock to a simmer and turn down to keep warm.
Melt butter in a large, deep skillet or stock pot.
Brown sausage and pancetta in butter over medium-high heat, breaking sausage up into chunks.
Add vegetables, onion through mushrooms, to browned meat and cook until softened.
Taste vegetables and season with salt and pepper.
Stir in rice and allow to brown lightly.
Pour in wine and stir until almost absorbed. Turn heat down to medium.
Using a measuring cup add hot chicken stock to rice mixture a little at a time, stirring, until almost absorbed.
Once rice is tender, turn off heat and stir in cheese and parsley.
Taste again and season with salt as needed. Serve.

Manicotti Filling

Categories: Italian, Cheese

Yield: 4 Servings

1 lb Container whole or skim
Milk ricotta cheese
1 oz Chunk whole-milk mozzarella
Cheese, shredded
1 oz Pkg. frozen chopped spinach Thawed and squeezed as dry As possible
1/2 c Fresh grated Parmesan cheese
4 lg Eggs, slightly beaten
1/2 c Fresh snipped parsley
1/2 c Scallions sliced thin
1 ts Salt
Freshly ground pepper to Taste

Contributed to the echo by: Stephanie DiCamillo MANICOTTI FILLING

Saute scallions in 2 tablespoons olive oil in a small frying pan for about
5 minutes (if desired, you can use them uncooked as well). Meanwhile, in a
large bowl whisk eggs slightly. Add remaining ingredients to bowl,
including scallions, stirring to mix with a large heavy spoon. NOTE: When
adding spinach, try to break it up as you add it, mixing will be much
easier.

Cook pre-packaged Manicotti shells following package directions, only
UNDERcook them by about 2 minutes. (Undercooking will make them less likely
to break, and they will absorb any excess moisture released by the cheeses
during baking.)

Stuff manicotti carefully with filling. Place a little bit of sauce in
bottom of baking dish, and place manicotti side by side in one layer in
baking dish. Spoon sauce over, sprinkle with a little additional Parmesan
cheese. Cover and bake at 325 degrees for 30 minutes, uncover and bake 10
minutes more until bubbly.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


STRAWBERRY LEMON ZING SMOOTHIE

2 cups lemonade
2 cups frozen strawberries

1 cup strawberry yogurt Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5.

VEAL PAPRIKA

(4 servings)

1 lb. boneless veal
1/2 lb. mushrooms
1 cup chicken broth
1 medium onion
3 tbsp. flour
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
dash caraway seeds
1/2 cup sour cream

Cut veal into 1-1/2" cubes. Slice mushrooms. Chop onions. In 2
qt. casserole combine veal, 1/2 cup broth, mushrooms, onion,
paprika, salt, pepper, caraway. Cover, cook on HIGH 10 minutes
and at MEDIUM-LOW 22 minutes or until veal is tender. Stir
occasionally. Blend flour with remaining broth; stir until
smooth. Mix into veal dish. Cook at HIGH 2 - 3 minutes, or until
sauce thickens. Blend in sour cream.

WILD BERRY FREEZE SMOOTHIE

1 cup orange juice
1/4 cup pineapple juice
2 pineapple slices
6 fresh strawberries
15 frozen raspberries
10 frozen blackberries
15 frozen blueberries
3 oz. favorite berry yogurt (optional)
ice cubes

Place all ingredients in a blender; blend until SMOOTH. Pour into chilled glass and serve.

Saturday, April 18, 2015

Italian Style Fish











Start to Finish: 20 minutes

Ingredients
1 1/2 pounds fresh or frozen white-fleshed fish fillets, 1/2 to 1 inch thick
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups sliced fresh mushrooms
1 tablespoon cooking oil
1 14.5-ounce can Italian-style stewed tomatoes, undrained
1 10.75-ounce can condensed tomato bisque soup
1/8 teaspoon black pepper
4 1/2 cups hot cooked linguine or other pasta
1/3 cup finely shredded Parmesan cheese

Directions
1. Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry with paper towels. If necessary, cut fish into six serving-size pieces. Measure thickness of fish. Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Sprinkle with salt and 1/8 teaspoon pepper.

2. Broil about 4 inches from the heat just until fish flakes easily when tested with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish. (If fillets are 1 inch thick or more, turn once halfway through broiling.)

3. Meanwhile, for sauce, in a medium saucepan cook mushrooms in hot oil until tender. Stir in undrained tomatoes, tomato bisque soup, and 1/8 teaspoon pepper. Cook and stir over medium heat until mixture is heated through.

4. Spoon pasta onto plates; top with some of the sauce, fish fillets, and remaining sauce. Sprinkle with Parmesan cheese.

5. Makes 6 servings

from BHG



BAKED STUFFED TOMATOES

(4 servings)
8 large tomatoes
1/2 tsp. celery salt
pinch garlic salt
sliced bread
3/4 cup grated cheese
3 tbsp. chopped parsley
2 tbsp. butter
worcestershire sauce
1 tsp. cornstarch
1/2 cup sour cream
juice of 1 lemon
1 tsp. sugar
5 tbsp. cooked ham

Cut tops off tomatoes, scoop out centers. Sprinkle insides with
mixture of celery and garlic salts. Turn upside down and let
drain.

Soak bread in hot water, squeeze dry, place in bowl. Mix in
grated cheese, parsley, chopped ham. Fill tomatoes with
stuffing, replace tops.

Melt butter, add worchestershire (dash), cornstarch blended with
cream, lemon juice, sugar, 5 tbsp. water. Hat, don't boil, pour
around tomatoes. Cook at 400 degrees for 15 minutes.

Barbecue Italian Sausages

Simple and Delicious

The tangy barbecue sauce found here is fast, flavorful and extremely versatile. It's fantastic on sausages, but don't stop there; give it a try on ribs or with pulled pork.

Ingredients:
4 uncooked Italian sausage links
1/2 cup chopped green pepper
1/4 cup chopped onion
1 tablespoon olive oil
1/3 cup dry red wine or beef broth
1/2 cup ketchup
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon brown sugar
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon Liquid Smoke, optional
4 hot dog buns, split

Directions:
Grill sausages, covered, over medium heat for 5-8 minutes on each side or until no longer pink. Meanwhile, in a large skillet, saute green pepper and onion in oil for 3-4 minutes or until tender. Stir in wine or broth. Bring to a boil; cook for 2 minutes or until liquid is evaporated.
Stir in the ketchup, vinegar, soy sauce, brown sugar, cumin, chili powder and Liquid Smoke if desired. Bring to a boil. Reduce heat; simmer for 2-3 minutes or until thickened. Place sausages in buns; serve with sauce.
Yield: 4 servings.