08-25-10
White Cheese Chicken Lasagna
As seen on the following webpage: http://allrecipes.com/Recipe/White-Cheese-Chicken-Lasagna/Detail.aspx?ms=1&prop25=43083685&prop26=DailyDish&prop27=2010-08-25&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 12 Servings
Ingredients:
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping
Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake 35 to 40 minutes in the preheated oven.
NUTRITION INFORMATION: Per serving: 437 calories; 25 g fat; 2.5 g fiber; 25.2 g carbohydrates; 29.5 g protein
08-10-10
Toasted Israeli Couscous
Makes 4 Servings
Ingredients:
2 tablespoons lemon-flavored olive oil, plus more as needed
2 cups Israeli couscous
1/4 cup shelled unsalted roasted pistachios, coarsely chopped
2 1/4 cups hot water
Kosher salt and freshly cracked black pepper
6 dried Turkish apricots, chopped
2 scallions, sliced
Directions:
Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.
Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.
07-09-10
Udon Peanut Butter Noodles with Chicken
As seen on the following webpage: http://allrecipes.com/Recipe/Udon-Peanut-Butter-Noodles/Detail.aspx?ms=1&prop25=40136525&prop26=DailyDish&prop27=2010-07-09&prop28=CompleteYourMeal&prop29=FullRecipe3&me=1
Makes 6 Servings
Ingredients:
1 (9 ounce) package dried udon noodles
1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 1/2 tablespoons honey
2 teaspoons chili oil
3 cloves garlic, minced
1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
1 red bell pepper, thinly sliced
1/4 cup green onions, chopped
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro
Directions:
Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.
NUTRITION INFORMATION: Per serving: 423 calories; 16 g fat; 2 g fiber; 33 g carbohydrates; 34.5 g protein
04-18-10
Ginger Noodles with Tofu
Makes 4 Servings
Ingredients:
One 14-ounce package extra-firm tofu, cut into 3/4-inch cubes and patted dry
Salt and pepper
1/4 cup soy sauce
3 tablespoons finely grated ginger
1 tablespoon toasted sesame oil
3/4 pound fettuccine pasta
1 1/2 tablespoons vegetable oil
8 ounces mushrooms, sliced
One 12-ounce package broccoli slaw
Directions:
1.Season the tofu with salt and pepper. In a small bowl, combine the soy sauce, 1 tablespoon grated ginger and the sesame oil.
2.In a large pot, bring 4 quarts salted water and the remaining 2 tablespoons grated ginger to a boil. Add the pasta and cook until al dente; drain, reserving 2 cups pasta cooking water. Return the pasta to the pot.
3.Meanwhile, in a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the tofu in a single layer and cook, undisturbed, until browned on 1 side, about 3 minutes. Repeat, turning the cubes, until browned on all sides; transfer to a plate. Add the mushrooms to the skillet and cook, stirring occasionally, until browned, about 5 minutes.
4.Add the broccoli slaw, mushrooms, ginger-soy mixture and reserved pasta cooking water to the pasta and toss to coat. Divide the pasta and broth among 4 bowls and top with the tofu.
04-12-10
Vegan Lasagna
As seen on the following webpage: http://allrecipes.com/Recipe/Vegan-Lasagna-I/Detail.aspx?ms=1&prop25=35205705&prop26=DailyDish&prop27=2010-04-12&prop28=RecipeOption&prop29=FullRecipe&me=1
Makes 8 Servings
Ingredients:
2 tablespoons olive oil
1 1/2 cups chopped onion
3 tablespoons minced garlic
4 (14.5 ounce) cans stewed tomatoes
1/3 cup tomato paste
1/2 cup chopped fresh basil
1/2 cup chopped parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 (16 ounce) package lasagna noodles
2 pounds firm tofu
2 tablespoons minced garlic
1/4 cup chopped fresh basil
1/4 cup chopped parsley
1/2 teaspoon salt
ground black pepper to taste
3 (10 ounce) packages frozen chopped spinach, thawed and drained
Directions:
Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
Preheat the oven to 400 degrees F (200 degrees C).
Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9×13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.
NUTRITION INFORMATION: Per serving: 511 calories; 16 g fat; 11 g fiber; 58 g carbohydrates
04-06-10
Hawaiian Style Macaroni Salad
Makes 4-5 Servings
Ingredients:
1 cup milk
1 cup mayonnaise
1/2 tablespoon brown sugar
1/4 tsp Salt (+ 1/2 tbsp for pasta water)
1 tsp pepper
2 cups (1/2 lb) elbow macaroni
1/4 cup cider vinegar
1 medium carrot , peeled and grated
Optional garnish: Sliced scallions
Directions:
Whisk together 3/4 cup milk, 1/2 cup mayo, brown sugar, 1/4 tsp salt and pepper until smooth.
Boil water. Add 1/2 tbsp salt and pasta. Cook for ~15 minutes until tender (NOT al dente). Drain pasta and return to the hot pot. Add the cider vinegar and stir until absorbed. Transfer pasta to separate bowl and let cool for ~10 minutes. Add dressing mix and stir until pasta is well coated. Refrigerate until cold.
When cooled, add the remaining mayonnaise and milk and the grated carrots to the salad. Stir to combine. Season with salt and pepper to taste. Serve cold.
03-21-10
Spicy Spaghetti with Fennel and Herbs
Makes 8 Servings
Ingredients:
- 1 3-ounce package pancetta (Italian bacon), chopped
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 2 large red jalapeño chiles, seeded, finely chopped (about 1/4 cup)
- 2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached
- 1 1/2 cups low-salt chicken broth
- 4 tablespoons finely chopped fresh Italian parsley, divided
- 2 tablespoons fresh lemon juice
- 11/2 teaspoons crushed fennel seeds
- 1 pound spaghetti
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups finely grated Pecorino Romano or Pecorino Toscano cheese, divided
Directions:
Sauté pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels. Add 1 tablespoon oil to drippings in skillet. Add garlic and chiles; sauté over medium heat 1 minute. Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 tablespoons parsley, lemon juice, and fennel seeds. Bring to boil. Reduce heat to low, cover, and cook until fennel is very tender, 20 minutes. Remove from heat. Season with salt and pepper.
Cook pasta until tender; drain. Reserve 1 cup cooking liquid. Return pasta to pot.
Uncover skillet with fennel mixture and return to high heat. Cook until almost all liquid is absorbed, about 4 minutes. Add fennel to pasta. Stir in 2 tablespoons oil, 1/2 cup cheese, and pancetta. Add cooking liquid by 1/4 cupfuls if dry. Toss pasta; transfer to serving bowl. Sprinkle 2 tablespoons parsley over. Serve with cheese.
NUTRITION INFORMATION: Per serving: 370 calories; 13 g fat; 5 g fiber; 15 g carbohydrates
02-23-10
Taco Pasta Toss
Makes 4 Servings
Ingredients:
Directions:
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.
- While the pasta is working, in a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the beef and cook until browned, about 5 minutes. Add three-quarters of the onion, the jalapeño, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until the onion is softened, 6 to 7 minutes. Stir in the tomato paste for 1 minute, then stir in the beer.
- Add the sauce to the pasta and toss. Spoon into a serving dish, top with the cheese and tent with foil to melt the cheese, about 1 minute. Top with the remaining onion, the tomatoes and lettuce— just like tacos!
02-15-10
Pasta with Creamy Pumpkin Sauce
Makes 8 Servings
Ingredients:1 pkg.(16 oz.) penne pasta 1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper(cayenne)
ground nutmeg to taste
Directions:
COOK pasta as directed on package.
MEANWHILE, cook cream cheese, Parmesan, butter and milk in large saucepan on low heat until cream cheese is melted, stirring frequently. Add pumpkin and seasonings; stir. Cook until heated through, stirring occasionally.
DRAIN pasta; place in large bowl. Add cream cheese sauce; toss to coat.
Special Extra: Add 2 cups sliced zucchini to the boiling water the last 3 min. of the pasta cooking time.
NUTRITION INFORMATION: Per serving: 460 calories; 25 g fat; 2 g fiber; 45 g carbohydrates
02-15-10
Penne with Lemon and Root Vegetables
Makes 4 Servings
Ingredients:
1 tablespoon extra-virgin olive oil
5 cups 2×1/2×1/2-inch sticks peeled assorted root vegetables (such as parsnips, carrots, celery root, and golden beets)
2 large garlic cloves, peeled
2 celery stalks, cut crosswise into 1/2-inch-wide pieces, plus 6 tablespoons chopped celery leaves, divided
8 ounces penne rigate or whole grain penne
3/4 cup finely grated Parmesan cheese
1 tablespoon finely grated lemon peel
1/4 teaspoon (scant) ground nutmeg
Directions:
Heat extra-virgin olive oil in large nonstick skillet over medium heat. Add vegetables; sprinkle with salt and pepper. Sauté 9 minutes. Using garlic press, squeeze in garlic. Add sliced celery stalks. Sauté vegetables 1 minute longer. Add 1 cup water. Cover and simmer until vegetables are tender, stirring occasionally, 12 to 15 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
Add pasta to vegetables in skillet. Add 3/4 cup reserved cooking liquid, cheese, lemon peel, nutmeg, and 4 tablespoons celery leaves. Toss until heated through and sauce coats pasta, adding more cooking liquid if dry, about 2 minutes. Season to taste with salt and pepper. Transfer to bowls; sprinkle with remaining 2 tablespoons celery leaves.
NUTRITION INFORMATION: Per serving: 438 calories; 11 g fat; 9 g fiber; 56 g carbohydrates