10 cloves garlic, chopped
1 medium onion, chopped
2 Tbs olive oil
1 Tbs butter
1 cup red, 1 cup green, and 1 cup yellow pepper - julienne cut
1-24 oz can tomatoes, chopped with puree
1 lb. pasta
1 Tbs parmesan cheese
Peel and chop garlic and onion. Put oil and butter in a large skillet. Add garlic and onion, fry lightly, do not brown. Add sliced peppers and saute. Add sliced tomatoes and can of tomatoes. Add white wine. Simmer for 20 minutes.
Serve over cooked pasta. Sprinkle with Parmesan cheese.
Sunday, September 23, 2012
Thursday, March 29, 2012
Chicken Broccoli and Rice Casserole
Ingredients:
1 1/2 c regular cooked rice (I usually add quite a bit more)
1 small pkg cooked broccoli
1/2 lb velveeta cheese
1 can cream mushroom soup
1/2 c milk
1 stick butter (I usually use 1/2 stick)
2 cooked, chopped chicken breasts
Directions
Melt cheese and add soup and milk; mix until creamy. Put cooked rice in 9x13, add butter to hot rice and mix along with cheese mixture. Fold in chicken then broccoli. Top with breadcrumbs (optional). Bake 350 * for 20-30 min until hot and bubbly.
If frozen, thaw completely then bake probably 40 minutes if casserole is cold. Watch for the bubbles : ).
1 1/2 c regular cooked rice (I usually add quite a bit more)
1 small pkg cooked broccoli
1/2 lb velveeta cheese
1 can cream mushroom soup
1/2 c milk
1 stick butter (I usually use 1/2 stick)
2 cooked, chopped chicken breasts
Directions
Melt cheese and add soup and milk; mix until creamy. Put cooked rice in 9x13, add butter to hot rice and mix along with cheese mixture. Fold in chicken then broccoli. Top with breadcrumbs (optional). Bake 350 * for 20-30 min until hot and bubbly.
If frozen, thaw completely then bake probably 40 minutes if casserole is cold. Watch for the bubbles : ).
Turkey Meatloaf
Kara made this one in March and it was really good!
This recipe came from a package of ground turkey. It is by far the best turkey meatloaf I have ever tasted.
1 1/4 hours/10 mins prep
Serves 5
2 tbs butter (or margarine)
1 cup onion, chopped
3 cloves garlic, minced
1 1/4 lbs ground turkey
1/2 cup breadcrumbs
1 egg (or 1/4 cup egg substitute)
3/4 cup catsup
2 teaspoons Worcestershire sauce
3/4 tsp salt
1/2 tsp black pepper
1. Melt butter in a skillet
2. Cook onion and garlic in melted butter for 5 minutes, stirring occasionally.
3. Place mixture in a large bowl to cool for 5 minutes.
4. Combine turkey, bread crumbs, eg, 1/4 cup of the catsup, Worcestershire sauce, salt, and pepper with onion mixture.
5. Press meatloaf into an 8x4 inch loaf pan
6. Spread remaining catsup on top
7. Bake in a 350 degree oven for 50-55 minutes
8. Internal temperature should reach 165 degrees. Remove from oven and let stand 5 mins before serving.
This recipe came from a package of ground turkey. It is by far the best turkey meatloaf I have ever tasted.
1 1/4 hours/10 mins prep
Serves 5
2 tbs butter (or margarine)
1 cup onion, chopped
3 cloves garlic, minced
1 1/4 lbs ground turkey
1/2 cup breadcrumbs
1 egg (or 1/4 cup egg substitute)
3/4 cup catsup
2 teaspoons Worcestershire sauce
3/4 tsp salt
1/2 tsp black pepper
1. Melt butter in a skillet
2. Cook onion and garlic in melted butter for 5 minutes, stirring occasionally.
3. Place mixture in a large bowl to cool for 5 minutes.
4. Combine turkey, bread crumbs, eg, 1/4 cup of the catsup, Worcestershire sauce, salt, and pepper with onion mixture.
5. Press meatloaf into an 8x4 inch loaf pan
6. Spread remaining catsup on top
7. Bake in a 350 degree oven for 50-55 minutes
8. Internal temperature should reach 165 degrees. Remove from oven and let stand 5 mins before serving.
Thursday, March 22, 2012
Mixed Baby Greens with Maple Dressing, Cranberries and Apples
Best salad we've ever had!
1/3 c extra-virgin olive oil
1 garlic glove, peeled and halved
3 T maple vinegar or cider vinegar
1/3 c maple syrup
salt and pepper
2 Granny Smith apples, peeled, cored and cut into thin strips
1 T fresh lemon juice
8 c mixed baby greens, lightly packed
1/2 c toasted, chopped walnut halves or pecans
3 oz. goat cheese, crumbled
1. Make the maple dressing: drizzle a little of the oil into a large wooden bowl. Add the garlic and mash it to a fine paste using a wooden spoon. Whisk in the vinegar and sugar. Whisk in the remaining oil in a slow stream Adjust seasoning with salt and pepper.
2. In a medium bowl, toss apples with lemon juice to prevent from browning.
3. Add the apples, greens, cranberries, and half the walnuts to the bowl with the dressing, and toss to coat well. Divide the salad among plates or bowls and sprinkle with the remaining walnuts. Top with goat cheese and serve at once.
4-6 servings
Recipe from Butternut Mountain Farm, VT
1/3 c extra-virgin olive oil
1 garlic glove, peeled and halved
3 T maple vinegar or cider vinegar
1/3 c maple syrup
salt and pepper
2 Granny Smith apples, peeled, cored and cut into thin strips
1 T fresh lemon juice
8 c mixed baby greens, lightly packed
1/2 c toasted, chopped walnut halves or pecans
3 oz. goat cheese, crumbled
1. Make the maple dressing: drizzle a little of the oil into a large wooden bowl. Add the garlic and mash it to a fine paste using a wooden spoon. Whisk in the vinegar and sugar. Whisk in the remaining oil in a slow stream Adjust seasoning with salt and pepper.
2. In a medium bowl, toss apples with lemon juice to prevent from browning.
3. Add the apples, greens, cranberries, and half the walnuts to the bowl with the dressing, and toss to coat well. Divide the salad among plates or bowls and sprinkle with the remaining walnuts. Top with goat cheese and serve at once.
4-6 servings
Recipe from Butternut Mountain Farm, VT
Friday, March 16, 2012
Holly's Chicken Pot Pie
Mix all these ingredients:
2-3 boneless breasts of chicken (cubes)
10.75 oz can cam of chicken soup
10.75 oz jar of chicken gravy
1/4 tsp pepper
1 bag of frozen mixed veggies
1/2 cup grated parmesan cheese
Put into a pie plate and cover with 9 inch pie crust. Cut crust to steam. Bake at 400 covered for 45 minutes then uncovered for another 15 minutes. Cool 10 minutes before serving.
If frozen, bake at 400 for 1 hour and then uncovered for another 20 minutes and sauce is bubbling.
2-3 boneless breasts of chicken (cubes)
10.75 oz can cam of chicken soup
10.75 oz jar of chicken gravy
1/4 tsp pepper
1 bag of frozen mixed veggies
1/2 cup grated parmesan cheese
Put into a pie plate and cover with 9 inch pie crust. Cut crust to steam. Bake at 400 covered for 45 minutes then uncovered for another 15 minutes. Cool 10 minutes before serving.
If frozen, bake at 400 for 1 hour and then uncovered for another 20 minutes and sauce is bubbling.
Tuesday, March 6, 2012
Sweet and Sour Pork with Pineapple - another family favorite
I believe this recipe is from America's test kitchen. Its really easy to make and is very tasty.
Sweet and Sour Pork with Pineapple
6 tablespoons rice vinegar (I sometimes use other vinegar if I don't have this)
1 (20 oz) can pineapple chunks and 6 tablespoons of the pineapple juice
6 tablespoons sugar
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon cornstarch
1 pork tenderloin (about 1 pound) sliced crosswise into 1/4 inch pieces - I have also used other cubed pork
3 tablespoons vegetable oil
1 red bell pepper, seeded and cut into 3/4 inch pieces
3 garlic cloves
1 tablespoon grated fresh ginger
1. Whisk vinegar, pineapple juice, sugar, ketchup, soy sauce and cornstarch together in bowl.
2. Pat pork dry with paper towels. Heat 2 tablespoons oil in large nonstick skillet over medium high heat until just smoking. Brown half of the pork, 1 to 2 minutes per side. Transfer to bowl and repeat with additional 2 teaspoons oil and remaining pork.
3. Add bell pepper and remaining oil to now empty skillet and cook until just softened, about 3 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds. Add pineapple chunks, sauce mixture, and pork, along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes.
4. Freeze in double zip lock bags. For serving, thaw and heat.
Sweet and Sour Pork with Pineapple
6 tablespoons rice vinegar (I sometimes use other vinegar if I don't have this)
1 (20 oz) can pineapple chunks and 6 tablespoons of the pineapple juice
6 tablespoons sugar
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon cornstarch
1 pork tenderloin (about 1 pound) sliced crosswise into 1/4 inch pieces - I have also used other cubed pork
3 tablespoons vegetable oil
1 red bell pepper, seeded and cut into 3/4 inch pieces
3 garlic cloves
1 tablespoon grated fresh ginger
1. Whisk vinegar, pineapple juice, sugar, ketchup, soy sauce and cornstarch together in bowl.
2. Pat pork dry with paper towels. Heat 2 tablespoons oil in large nonstick skillet over medium high heat until just smoking. Brown half of the pork, 1 to 2 minutes per side. Transfer to bowl and repeat with additional 2 teaspoons oil and remaining pork.
3. Add bell pepper and remaining oil to now empty skillet and cook until just softened, about 3 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds. Add pineapple chunks, sauce mixture, and pork, along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes.
4. Freeze in double zip lock bags. For serving, thaw and heat.
Monday, March 5, 2012
Marvellous Manicotti
This is my March contribution, and it has been pretested on the family. They loved it! Hope you will like it too. The recipe comes from Cook's Illustrated spring 2010.
Tomato Sauce:
2 (28 oz) cans diced tomatoes in juice
2 tablespoons extra virgin olive oil
3 medium garlic cloves, mined or pressed through garlic press (about 1 tablespoon)
1/2 teaspoon red pepper flakes, optional
2 tablespoons chopped fresh basil leaves
Cheese Filling and Pasta:
3 cups part skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces mozzarella, shredded (about 2 cups)
2 large eggs, lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
16 no-boil lasagna noodles (Cook's Illustrated prefer Barilla)
1. For the sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Puls 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
2. Heat oil, garlic, and pepper flakes (if using) in large suacepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; season with salt to taste.
3. For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper and herbs in medium bowl; set aside.
4. For the pasta: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
5. To assemble: Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
6. To store: Cover manicotti with with sheet of parchment and wrap baking dish in foil. Manicotti can be refrigereated for up to 3 days or frozen for up to 1 month. (If frozen, thaw manicotti in refrigerator for 1 to 2 days before baking)
7. To serve: Unwrap baking dish and remove parchment. Cover manicotti with foil. Bake until bubbling, about 1 to 1 1/4 hours. Remove baking dish from oven and remove foil; adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.
Baked manicotti with sausage:
Follow recipe for Baked Manicotti through step 1. Cook 1 pound hot or sweet Italian sausage, casings removed, in 2 tablespoons olive oil in large saucepan over medium-high heat, stirring to break sausage into 1/2 inch pieces, until no longer pink, about 6 minutes. Continue as directed, adding garlic and pepper flakes to sausage.
Tomato Sauce:
2 (28 oz) cans diced tomatoes in juice
2 tablespoons extra virgin olive oil
3 medium garlic cloves, mined or pressed through garlic press (about 1 tablespoon)
1/2 teaspoon red pepper flakes, optional
2 tablespoons chopped fresh basil leaves
Cheese Filling and Pasta:
3 cups part skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces mozzarella, shredded (about 2 cups)
2 large eggs, lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
16 no-boil lasagna noodles (Cook's Illustrated prefer Barilla)
1. For the sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Puls 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
2. Heat oil, garlic, and pepper flakes (if using) in large suacepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; season with salt to taste.
3. For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper and herbs in medium bowl; set aside.
4. For the pasta: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
5. To assemble: Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
6. To store: Cover manicotti with with sheet of parchment and wrap baking dish in foil. Manicotti can be refrigereated for up to 3 days or frozen for up to 1 month. (If frozen, thaw manicotti in refrigerator for 1 to 2 days before baking)
7. To serve: Unwrap baking dish and remove parchment. Cover manicotti with foil. Bake until bubbling, about 1 to 1 1/4 hours. Remove baking dish from oven and remove foil; adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.
Baked manicotti with sausage:
Follow recipe for Baked Manicotti through step 1. Cook 1 pound hot or sweet Italian sausage, casings removed, in 2 tablespoons olive oil in large saucepan over medium-high heat, stirring to break sausage into 1/2 inch pieces, until no longer pink, about 6 minutes. Continue as directed, adding garlic and pepper flakes to sausage.
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