I'll share my recipe, if you'll share yours, April 25, 2012

12 years ago

Stuffed Pasta Shells with Turkey Sausage, Arugula and Ricotta Cheese

(serves 4-6)

24 large pasta shells

1 teaspoon olive oil

1/4 onion, diced

1 clove garlic, minced

1 lb fresh arugula

1 lb turkey sausage

500ml ricotta

salt and pepper to taste

1 large (700ml) can whole san marzano tomatoes

pinch chili flakes

a pinch of sugar

1/2 cup heavy cream

freshly chopped parsley

Put a big pot of water on to boil. Once it has boiled add a palmful of salt and the pasta. Cook the pasta according to package directions. Check to make sure it is tender all the way through before removing from the water. Drain. Give the pasta a rinse and set aside the shells for stuffing. If they start to want to stick together, you can remove them and place them on clean kitchen towels. When the pasta is cooking work on the stuff and sauce.

Heat a large skillet to medium high heat. Add the olive oil, and give the pan a swirl. Add the diced onion. While the onion starts to cook, slice down the side of each sausage and through the casing, remove and discard casings and break the sausage into the skillet. Cook the sausage mixture, throughly breaking up the sausage as it cooks. When the mixture is fully cooked, add the fresh arugula and minced garlic, stir and toss until the arugula is wilted. Remove from the heat.

When the sausage mixture is cooking, put the can of tomatoes into a medium saucepan and place over medium heat to simmer and reduce. Use a spoon to break up the tomatoes. Add a pinch of sugar, a pinch of salt and a pinch of chili flakes. When it has thickened, taste and add more salt and pepper as needed. Leave heat on low until ready to use. Turn on oven to 350F.

When the sausage mixture is at least partially cooled you can combine it with the ricotta. (If for any reason you weren't able to break up the sausage into small enough pieces, you can always give it a chop first.) Toss the ricotta with the sausage and arugula. Taste. Add salt and pepper as necessary, this will largely depend on the seasoning in the ricotta and sausage.

Turn the heat back under the tomato sauce until it is on medium low. Stir in the cream and simmer for a minute or too to combine, stirring regularly. Taste and season.

Spread a large baking dish with 1/3 of the sauce. Stuff each shell with a healthy amount of the sausage mixture and place in the baking sheet face up. Spoon sauce over top, making sure each shell has a bit. Sprinkle with fresh parsley.

Transfer to the oven for 20 minutes or until throughly hot and bubbly.

Serve hot with a big salad

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Comments (5)

Jasdip
12 years ago
This is the corn pudding I made last night.
Jude31 sent it to me a couple of months ago and I finally got around to making it. We both liked it a lot and it's a keeper.

I cut the recipe in half, and we have some leftovers, which re-heat well.

Jude's Corn Pudding

1/4 cup sugar
3 tbsp flour
2 tsp baking powder
2 tsp salt
6 eggs
2 cups cream (I used half-and-half)
1/2 cup butter melted (use butter, not margarine)
6 cups frozen corn thawed (the corn must be thawed!)

Combine dry ingredients. Beat eggs with a fork in a large bowl; stir in cream and melted butter.

Gradually add sugar mixture, stirring until smooth. Stir in corn.

Pour into lightly greased 9x13 baking dish and bake at 350 45 minutes until deep golden brown and mixture is set. Let stand 5 minutes before serving.
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patti43
12 years ago
This is a tried and true recipe. Haven't made it in ages though.

GERMAN CHOCOLATE UPSIDE DOWN CAKE

1 c. shredded coconut
1 c. pecans, chopped
1 box German chocolate cake mix (add eggs, etc. as called for on box)
1 stick butter or margarine
1 - 8 oz. pkg. cream cheese
1 - 16 oz. box powdered sugar (3-1/2 c.)

Spray a 13x9" pan, sprinkle with coconut and pecans. Spread evenly. Mix cake batter as directed on package. Pour over coconut mixture.

In a large bowl, melt butter and cream cheese together (microwave). When melted, stir in powdered sugar. (I used a mixer). Spoon over cake or put spoonfuls over. Swirl in the cream cheese mixture. Bake 35 to 40 minutes at 350. Note: Cannot be inverted to another plate. "Frosting" is on the bottom.
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Yum, Luckygardner! Canadian Living has good recipes and cookbooks! I'm going to try this easy pasta dish with tuna. Easy Tuna Penne (RecipeLion) Serves: 6 1 box uncooked Penne 1 1/2 tablespoons olive oil 1 small onion, chopped 3 cloves garlic, minced 1 (14.5 ounces) can crushed tomatoes in juice 1 1/2 tablespoons chopped fresh parsley 1 tablespoon fresh lemon juice 1 tablespoon capers, drained (optional) 1/4 teaspoon to 1/2 teaspoon crushed red pepper flakes 2 (5-ounces) cans water-packed tuna, drained Cook pasta according to package directions. Drain and return to pan. Meanwhile, heat oil in large skillet over medium heat. Add onion and garlic; cook 1 to 2 minutes until onion becomes translucent, stirring constantly (watch carefully so garlic does not burn). Stir in tomatoes with juice, parsley, lemon juice and capers. Cook 1 minute; add red pepper flakes to taste. Reduce heat to medium-low; cook 3 to 5 minutes to thicken sauce, stirring frequently. Gently stir in tuna; heat through. Serve pasta in 6 bowls, and top with sauce.
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I'll share my recipe, if you'll share yours, April 16, 2012
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I would replace the cilantro with parsley Roasted Chicken Thighs and Yukon Gold Potatoes (Fine Cooking) 3 Tbs. unsalted butter, softened 1 Tbs. minced peeled fresh ginger 1 Tbs. finely grated lemon zest 2 cloves garlic, minced 1-1/2 tsp. ground coriander 1-1/2 tsp. ground cumin Kosher salt and freshly ground black pepper 2 Tbs. coarsely chopped fresh cilantro 8 chicken thighs (about 6 oz. each), trimmed of excess fat and skin 2 medium Yukon gold potatoes (12 oz.), each cut into 8 wedges 1 lemon, ends trimmed and cut into quarters Heat the oven to 425F. Stir together the butter, 2 tsp. of the ginger, 2 tsp. of the lemon zest, half the garlic, the coriander, the cumin, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl. In another small bowl, stir together the cilantro, the remaining ginger, lemon zest, and garlic to make the gremolata garnish. Set aside. Smear the butter mixture under the skin of the chicken thighs. Arrange the chicken skin side up on one end of a large rimmed baking sheet. Sprinkle lightly with salt. At the other end of the baking sheet, toss the potatoes and lemon wedges with 1/2 tsp. salt and 1/4 tsp. pepper and spread into a single layer. Roast for 20 min. Baste the chicken with the pan juices using a brush, and flip the potatoes and lemon with a spatula. Continue to roast, basting the chicken and flipping the potatoes every 10 min., until the chicken and potatoes look crisp and deeply golden, about 30 min. more. Stir the potatoes and lemon, transfer to a serving bowl with a slotted spoon, and gently stir in half of the cilantro gremolata. Baste the chicken and transfer with tongs to a serving platter, sprinkle with the remaining gremolata, and serve hot.
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glenda_al
12 years ago
This is always a hit at our potlucks here.

Jiffy Corn Pudding/casserole

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Directions
Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
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nodakgal
12 years ago
From Pinterest

Spicy Potato Wedges
Ingredients:

2 1/2 pounds (1.13 kg) potatoes*
2 tablespoons olive oil
2 garlic cloves, minced (or maybe 1/2 teaspoon garlic powder)
2 teaspoons dried parsley
1/2 teaspoon cayenne
1/2 teaspoon paprika
3/4 teaspoon salt (I have to admit that I end up adding a lot more)
1/2 teaspoon pepper

* This is if you want them really spicy. If you don't love super spicy, I'd use that amount of spice for 3 pounds.

Directions:

1. Preheat the oven to 450Ã¯Â¿Â½F / 230Ã¯Â¿Â½C.

2. Pour the olive oil onto a rimmed cookie sheet. Add the spices and mix with the olive oil.

3. Clean the potatoes and slice the potato into even wedges.

4. Put the potatoes on the cookie sheet and use your hands to coat the potatoes with the olive oil mix.

5. The baking time will vary depending on how big your wedges are. I usually bake mine for 20 minutes, take them out of the oven to flip them, and bake for another 10 - 15 minutes. If you want them crispier, just bake them for a few minutes longer.

These are no good reheated, so eat them up while still warm!

Here is a link that might be useful: wedges
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Jasdip
12 years ago
Nodakgal, I read that to get the outside of wedges crispy, we should soak the wedges for 10 minutes in cold water. This gets rid of the starch and they bake up crisp.

I never think of trying it till I've already got the potatoes all seasoned etc. and it's too late, but I do want to try it and see if it works!
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I'll share my recipe, if you'll share yours, April 25, 2012

Comments (5)

Jasdip

patti43

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glenda_al

nodakgal

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