I'll share my recipes, if you'll share yours - April 27, 2010

14 years ago

Italian Wedding Pasta

From Good Housekeeping

Though rich and flavorful enough to celebrate a special occasion, our baked wedding pasta remains light on calories by employing low-fat milk and lean ground turkey.

Serves: 8

â¢ 1 pound(s) ground turkey

â¢ 1/4 cup(s) cup plain dried bread crumbs

â¢ 1/4 cup(s) (loosely packed) fresh parsley leaves, chopped

â¢ 1 clove(s) garlic, crushed with press

â¢ 2 clove(s) garlic, thinly sliced

â¢ 1 large egg

â¢ 1 cup(s) freshly grated Romano cheese

â¢ 1 package(s) (16 ounces) farfalle or bow-tie pasta

â¢ 1 tablespoon(s) cornstarch

â¢ 1 1/2 cup(s) reduced-fat (2%) milk

â¢ 1 can(s) (14 to 14 1/2 ounces) reduced-sodium chicken broth

â¢ 1 bag(s) (9 ounces) baby spinach

â¢ Ground black pepper

________________________________________

1. Preheat oven to 400 degrees F. Line 15 1/2" by 10 1/2" jelly-roll pan with parchment paper or foil.

2. In medium bowl, with fingertips, mix turkey, bread crumbs, parsley, garlic, egg, and 1/4 cup Romano cheese just until blended; do not over mix. Shape turkey mixture into 36 1-inch meatballs; place in prepared pan. Bake meatballs 20 minutes.

3. Meanwhile, heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain pasta; return to saucepot.

4. In 2-cup liquid measuring cup, whisk cornstarch into milk. Add milk mixture and broth to pasta in saucepot; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly. Remove saucepot from heat; stir in spinach, 1/2 cup grated Romano, and 1/4 teaspoon pepper. Add meatballs and gently toss to combine. Transfer pasta mixture to 3-quart glass or ceramic baking dish; sprinkle with remaining 1/4 cup grated Romano. Bake 20 minutes or until hot in the center and golden brown on top.

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Comments (4)

Marilyn Sue McClintock
14 years ago
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 Servings

Spring Pea and Asparagus Primavara Soup

Ingredients:

* 8 oz dry pasta (tagliatelle, fettuccini, or linguini are recommended)
* 2 tbsp olive oil
* 2 cloves garlic, minced
* 1 cup chicken or vegetable stock
* 1 cup heavy cream
* 1 bunch asparagus, cut in 2-inch slices
* 1 cup shelled green peas (may substitute frozen, thawed)
* 1 lemon, zested and juiced
* 1/4 cup chopped fresh basil leaves
* 1/2 cup grated Parmesan
* salt and fresh ground black pepper to taste

Preparation:
Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows.

In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes. Turn off heat.

Drain the pasta (do not rise), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.

Sue
Jasdip
14 years ago
This looks good by the picture...
Has anyone eaten jicama, and can you tell me more about it?

Glazed Pork Tenderloin With Pineapple Slaw (Real Simple Mag.)

Serves 4
Hands-on Time: 30m
Total Time: 30m

Ingredients
2 tablespoons olive oil
2 small pork tenderloins (about 1 1/2 pounds total)
kosher salt and black pepper
3 tablespoons ketchup
1 tablespoon honey
1/4 teaspoon ground chipotle chili pepper
1 small jicama (about 3/4 pound), peeled and cut into thin sticks
1/2 small pineappleÂpeeled, cored, and cut into thin sticks
1 red bell pepper, thinly sliced
1 cup fresh cilantro sprigs
2 tablespoons fresh lime juice

Directions
1. Heat oven to 400Â° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with Â¼ teaspoon each salt and pepper and cook, turning occasionally, until browned, 6 to 8 minutes.

2. Make the glaze: In a small bowl, combine the ketchup, honey, and chili pepper. Brush the pork with half of it, transfer the skillet to oven, and roast, turning once, until the pork is cooked through, 10 to 12 minutes. Brush with the remaining glaze and let rest for at least 5 minutes before slicing.

3. Meanwhile, in a large bowl, combine the jicama, pineapple, bell pepper, cilantro, lime juice, the remaining tablespoon of oil, and Â¼ teaspoon each salt and pepper. Serve with the pork.

Tip
Cut your prep time by purchasing a peeled and cored fresh pineapple, available in the produce sections of most supermarkets.
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patti43
14 years ago
Jicama kind of reminds me of water chestnuts or raw potato. It just adds a nice crunch.
nicole__
14 years ago
Italian shepherds pie:

1 lb ground beef, browned off
1 8oz can tomato sauce
2 cups mashed potatoes
dash of garlic powder
dash of thyme'
dash of seasoning salt
8 oz motzarella cheese

Mix ground beef, 4oz tom. sauce, dash of seasoning salt, dash of thyme, dash of garlic powder. Put beef in bottom of pie dish. Put sliced motzarella, 4oz on top. Put all of mashed potatoes on top. Put 4oz motz. on top. Mix in tom. sauce, dash of thyme, garlic powder. Dribble on top of cheese. Bake 20 min. 350 degrees.

I'll share my recipes, if you'll share yours - April 27, 2010

Comments (4)

Marilyn Sue McClintock

Jasdip

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patti43

nicole__

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