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Dinner Menu: Herbed Fettuccine and Apple Salad

Apple Salad1

I’m still hoping for spring. It is suppose to get up to 80 degrees this weekend, I’ll believe it when I see it. Been busy with work, so not much cooking this week. This menu is quick and easy for those kinds of weeks.

On the board tonight:

  1. Herbed Fettuccini
  2. Apple Salad
  3. Sliced Strawberries w/whipped topping

Herbed Fettuccini

  • 9 oz fresh fettuccine
  • ½ cup chicken broth
  • 5 green onions, thinly sliced
  • 4 oz fresh spinach, torn
  • ¼ cup snipped fresh parsley
  • 2 tsp dried basil
  • salt & pepper to taste
  • 2 oz fresh parmesan, grated or goat cheese (chevre)
  • 3/4 cup milk
  • 2 tbsp butter
  • 1 large tomato, chopped
  • 1/4 cup chopped hazelnuts
  • 6 oz artichokes hearts (opt)

2 large saucepans, large serving bowl

Cook pasta according to pkg. directions. Next bring broth to boiling in second saucepan. Add green onion and spinach. Reduce heat, cook and stir for 2 to 4 minutes or until spinach is slightly wilted. Add parsley, herbs, salt & pepper; mix well. Remove from heat; cover and set aside. Drain cooked pasta and remove to serving dish, cover and keep warm

In saucepan combine cheese, milk, and butter. Cook and stir until cheese is melted. Add pasta; toss to coat. Remove from heat. Add vegetable mixture, hazelnuts, opt artichokes, half of the tomato to the pasta mixture; toss gently to mix, heat until warm through. Transfer back to a serving bowl, garnish with remaining tomato.

Apple Salad

  • 16 oz spring greens, washed
  • 2 Granny Smith apples
  • 2 Fuji (or other sweet red) apples
  • ½ cup raisins
  • 2 oz toasted  slivered almonds
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • salt & pepper to taste
  • 2 oz feta cheese, crumbled

serving bowl

Layer greens in bowl.  Core and cut apples into large chunks.  Layer over greens, add raisins and nuts.  Mix together vinegar, oil, salt & pepper.  Drizzle over salad, toss, then crumble feta over the top.

Note: If you can’t find toasted almonds, heat a skillet, add almonds and stir constantly until they are lightly toasted.

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Copyright What’s 4 Dinner Solutions Cookbook: Spring Edition

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Dinner Menu: Bacon Squash Campanelle and Panna Cotta Parfait

I’m always looking for something different to do with pasta that is flavorful and moves away from the traditional tomato based sauces of my childhood. Tonight’s main course is just that. Butternut squash with a bit of heat and a bit of sweet, all brought together by smoky bacon and creamy chèvre. Finish off  the meal with a light, sweet Panna Cotta Parfait. Panna Cottas are traditionally molded desserts, but I think we been doing this together long enough that you know I’m all about keeping it simple. And Panna Cotta is as simple as it gets, unless of course you choose to mold it, then a thousand things can go wrong between placing it in the ramekin and serving it to your guests. Thanks but no thanks, it looks quite elegant in a wine glass, topped with a pretty berry topping. And I don’t have to worry that the last 5 minutes of prep are going to leave me with a blob of great tasting shapelessness on a plate. But that’s just me.

On the board tonight:

  1. Bacon and Squash Campanelle
  2. Tossed Salad (try these)
  3. Panna Cotta Parfait

Bacon and Squash Campanelle

  • 10-12 oz campanelle or penne pasta
  • 4 slices thick pepper bacon (usually find at the deli counter), cut into 1/4” piecesCampanelle
  • 1/2 yellow onion, diced
  • 1 sprig of rosemary
  • 1 tbsp crushed garlic
  • 2 tbsp olive oil
  • 1 butternut squash, peeled and cubed
  • 1 small tart apple, cored and diced
  • 1 tsp red pepper flakes
  • 1-1/2 cups chicken broth
  • Salt & pepper to taste
  • 4 oz chèvre cheese (or similar), crumbled.
  • Fresh grated parmesan

Large saucepan, large, deep skillet

In saucepan cook pasta according to package directions, well. While pasta is cooking, brown bacon in skillet, remove to paper towel. Drain all but 2 tbsp of bacon drippings (or use all of it if you desire and reduce olive oil – you’ll want a 1/4 cup total). Add olive oil and sauté onion, rosemary and garlic until onions are translucent. Add squash, apple, pepper flakes and chicken broth. Simmer over medium heat until squash is tender, about 15 minutes. Remove rosemary, add bacon, chèvre and salt and pepper to taste, stir until cheese is melted. Toss squash mixture and pasta together and serve with parmesan.

Panna Cotta Parfait

  • 1 1/2 cup whole milk
  • 2 tsp lemon juice
  • 1 tablespoon unflavored powdered gelatin
  • 2 cups heavy cream
  • ½ cup sugar
  • 1 vanilla pod (or one tsp vanilla extract)
  • Pinch salt
  • 1 lb blueberries (or other berries)
  • ½ cup sugar
  • ¼ cup water
  • 1 tbsp cornstarch

2 saucepans, 6 wine glasses or other stemware

Change it up, use a variety of stemware

Change it up, use a variety of stemware

Panna Cotta:

Place 1/2 cup milk in a small bowl. Sprinkle the gelatin over. Add lemon juice to remaining milk. Let both mixtures stand for 3 to 5 minutes. Pour gelatin milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil. Add the lemon milk mixture, cream, sugar, and salt. Split vanilla pod lengthwise and add to mixture. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Remove bean pod. Pour mixture into 6 wine glasses so that they are 1/2 full. Cool slightly. Cover with plastic wrap. Refrigerate until set, at least 6 hours, overnight is better.

Berry Topping:

In saucepan add berries, sugar and water. Bring to a low boil, stirring constantly, add cornstarch and stir in completely. Reduce heat and let simmer until berries are soft and sauce coats the back of the spoon. Cool completely.

Spoon the berries mixture over the top the panna cotta and serve.

 

 

Shopping List:

  • 10-12 oz campanelle or penne pasta
  • 4 slices thick pepper bacon (usually find at the deli counter)
  • 1/2 yellow onion
  • 1 sprig of rosemary
  • 1 butternut squash
  • 1 small tart apple
  • 12 oz chicken broth
  • 4 oz chèvre cheese (or similar)
  • Fresh grated parmesan
  • Salad fixin’s
  • Salad dressing (Italian or oil & vinegar goes well with this recipe)
  • 12 oz whole milk
  • 1 tablespoon unflavored powdered gelatin
  • 16 oz heavy cream
  • 1 cup sugar
  • 1 vanilla pod (or one tsp vanilla extract)
  • 1 lb blueberries (or other berries)

Also: crushed garlic, olive oil, red pepper flakes, lemon juice, cornstarch

 

Pasta Pr0n – Spaghetti Carbonara

DSC_8135 (1600x1060)We are really liking this dish.  This is my second attempt, the first time I thought I may have needed more egg so I went with six eggs this time.  I’m afraid I added them too quickly, or into too hot a pan, or was too slow tossing the pasta, or some other thing, because I have a fair amount of scrambled egg where there should be a nice creamy sauce.  Or so they say!  Really nice tasting dish as it was, the thought of it being any better has my toes curling.

Dinner Menu: Linguine w/Peppers and Italian Asparagus

It’s the time of year that I begin to crave fresh, light dinners. I’ve tired of stews, hearty soups and the other staples of the mid-winter gloom. As I start to believe spring will arrive again, I want meals that reflect that belief. Lots of fresh veggies, fresh fruits, light sauces and simple, full flavors.

This menu includes items that are plentiful at my local grocery this week. All the peppers are on sale right now, so I use red, yellow. orange and green. Lots of fresh berries, too. And asparagus is everywhere.

On the board tonight:

  1. Linguine w/Garlic & Peppers
  2. Italian Asparagus
  3. Mixed berries & whipped cream

Linguine w/Garlic & Peppers

  • 3 tbsp olive oil
  • 2 tsp crushed garlic
  • ¼ to ½ tsp red pepper flakes
  • 1 green pepper, seeded and thinly sliced
  • 1 red pepper, seeded and thinly sliced
  • 2 oz fresh basil leaves
  • 14 oz can diced tomatoes*
  • salt & pepper to taste
  • 4 oz shredded Romano-Parmesan cheese
  • 9 oz pkg. fresh linguine

saucepan and skillet

In skillet heat oil, add garlic, red pepper flakes, green & red peppers and sauté for 5 minutes on medium heat. Add fresh basil, tomatoes, salt & pepper let simmer while pasta cooks. Cook pasta according to package directions and drain well. Toss with pepper mixture & cheese.

* you can use fresh tomatoes, probably 2 large, but I couldn’t find any decent ones this time of year.

Italian Asparagus

  • 1 bunch (approx. 16 oz) fresh asparagus spears
  • 1 tbsp olive oil
  • 1 tsp oregano, crushed
  • salt & pepper to taste
  • 2 oz shredded Romano/Parmesan

saucepan & steamer

Gently scrub asparagus, cut in half and place in steamer. Add enough water to saucepan to come in the bottom of the steamer. Steam for 5 to 8 minutes, until the stalks are tender. Remove and toss with oil, oregano, salt, pepper & cheese.

Shopping List:

  • 1 green pepper, seeded and thinly sliced
  • 1 red pepper, seeded and thinly sliced
  • 2 oz fresh basil leaves
  • 14 oz can diced tomatoes*
  • 4 oz shredded Romano-parmesan cheese**
  • 9 oz pkg. fresh linguine
  • 1 bunch (approx. 16 oz) fresh asparagus spears
  • 2 oz shredded Romano/Parmesan
  • 16 oz mixed berries
  • Whipped Cream

Also: oregano, olive oil, salt, pepper, crushed garlic, crushed red pepper flakes

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Hamburger Noodle Bake

DSC_7793 (1600x1060)This is an old standby.  Any kind of noodles will work, and whatever cheese you have will be probably be ok so long as they will melt well enough.  I have havarti, mozzarella, and Parmesan in this one, plus some white process cheese with jalapenos that comes in a block like Velveeta and is meant for nachos.  I brown and drain the hamburger, remove it to a bowl and cook onions and celery down with some of the fat while the noodles are boiling.  Melt the cheeses along with a splash of milk in the microwave and mix everything together along with a ladle of the pasta water and then put it into a casserole pan for the oven.  Top with more cheese and cover with foil and bake at 350 for 20-25 minutes and then take off the foil to toast the top a little.DSC_7790 (1600x1060)Add a side salad and you are good to go!

Dinner Menu: Baked Gnocchi in Fire Roasted Tomato-Basil Sauce

This is an elegant dinner that looks like it took you all day to prepare.  From start to finish I cooked the asparagus and gnocchi in 1/2 hour.  The strawberry bread takes an hour to cook, but it’s a breeze to put together.  So if you feel the need for something special, but still easy, this one could be for you.

On the board tonight:

  1. Baked Ricotta Gnocchi
  2. Broiled Asparagus
  3. Loaf of good crusty bread
  4. Strawberry Bread

Christmas Eve is spent eating good food at friends’ Mark and Larissa’s house. Mark’s mom is from Italy and Larissa’s mom is from Japan, and luckily for me, the subject always turns to food from both countries. This year we talked about ravioli, gnocchi and fish in salt domes. I have to confess I’m not a fan of gnocchi. Should be good, right? – potato goodness, covered in sauce. What’s not to love? It just isn’t a favorite of mine. Maybe because I’ve never had it fresh I am missing out. But after we discussed how to make it fresh, well, I don’t think I’d be making it anytime soon. Then I saw a recipe for Ricotta Gnocchi and it sounded good and best of all, easy.  So I’d thought I’d try it. This is what I came up with and it quickly became a favorite of my guests.

Baked Ricotta Gnocchi in Fire Roasted Tomato and Basil Sauce

Sauce:

  • 28 oz fire roasted crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp crushed garlic
  • 2 to 3 tablespoons chopped fresh basil
  • 1 tsp dried oregano (or 1 tbsp fresh chopped)

Add ingredients in saucepan, bring to a low boil, reduce to low and let simmer while preparing gnocchi.

Topping:

  • 4 oz shredded mozzarella
  • 1 oz grated parmesan or Romano cheese

Gnocchi:

  • 15 oz Ricotta (whole or low-fat)
  • 3 eggs
  • 2 oz fresh parmesan or Romano cheese, grated
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 cup unbleached flour

large stock pot, mixing bowl, mixer, glass baking dish- lightly oiled

While preparing gnocchi, bring water to boil in large sauce pan or stock pot. In a mixing bowl, mix together Ricotta and eggs. Add parmesan, salt, pepper and flour, stir in by hand until combined, do not over mix.  Bring water up to a low boil, you’ll want a low boil to keep the dough from falling apart as it hits the water.  Form dough into cookie dough sized balls (I use a cookie scoop, you can use two tablespoons) and drop into boiling water. Do not crowd, cook in several batches as needed (I managed 12-13 per batch of 1″ balls). Cook for 7 minutes, remove with slotted spoon, draining well,  to baking dish. When all the gnocchi are cooked, cover with sauce, and top with cheeses. Bake for 10 minutes in a 400 degree oven, until cheese is bubbling.

This week I actually made this a day ahead, keeping the gnocchi, sauce and topping separate, so I could bribe the guys at work to attend a lunch meeting.  I put it together and baked just before serving and it turned out very well.  I baked it for 20 minutes until it was heated through.

Broiled Asparagus

  • 1 lb Asparagus
  • olive oil
  • salt & pepper to taste

baking sheet

Cut woody stems off of asparagus and toss lightly with olive oil. Spread onto baking sheet in one layer. Broil until lightly brown and tender, turning as each side browns, about 8-12 minutes. Salt and pepper to taste.

Strawberry Bread

  • 1 ½ cup flour
  • 1 cup sugar
  • 1 ½ tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp baking soda
  • 2 eggs
  • ½ cup butter
  • 12 oz frozen strawberries, thawed & chopped*
  • ½ cup chopped pecans

loaf pan, greased

Combine dry ingredients. Add eggs, oil, strawberries and pecans. Stir just until all ingredients are moistened. Spoon batter into loaf pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted comes out clean. Cool in pan 5 minutes then run knife around edges & remove to cool on wire rack.

*I pureed mine, works fine, needs additional 5 minutes cooking time

Shopping List:

  • 28 oz fire roasted crushed tomatoes
  • 2 tbsp tomato paste
  • Fresh basil
  • 4 oz shredded mozzarella
  • 3 oz grated parmesan or Romano
  • 15 oz Ricotta (Whole or low-fat)
  • 5 eggs
  • 1 lb asparagus
  • 1 loaf nice crusty bread
  • 12 oz frozen strawberries
  • 1 stick butter
  • 4 oz chopped pecans

Also: garlic, dried oregano (or fresh), salt, pepper, flour, baking soda, salt, pepper, olive oil, cinnamon, sugar

Originally Posted January 2010

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Friday Recipe Exchange: Pastas and Sauces

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Last year I did a recipe exchange on meatballs (here) but was surprised to see I had never done one specifically on sauces. Now sauces can be risky and start a great debate, because every family has their version. So hit the comments with your favorite pasta sauce recipe, and for that matter, pastas, because there are so many choices. Like many things, I’m not all that concerned about the right pasta for the right sauce, I say, use what you enjoy and ignore the purists.

Food should be fun. For that matter, so should wine, beer and scotch.

So let’s start out with JeffreyW’s Awesome Sauce (here) because, well, it’s awesome.

Want something a little simpler and quicker? How about his San Marzano Sauce, here.

And his Shrimp & Pasta Formaggio (here) is quick and easy, also.

When everything is in season, I like to make my sauce with fresh ingredients, so I have a Garden Fresh Pasta Sauce (recipe here) that’s lighter and fresher than tonight’s featured recipe.

When it comes to pastas, I favor two options, a nice spiral (fusilli or rotini) or a quick cooking Angel Hair (capellini), but if I can get it fresh from the farmer’s market, I’ll take what I can get, which is usually a linguine. It’s all tasty.

For the featured recipe, I went with my traditional family sauce, the one I grew up with, but with a few tweaks. Now, even in my family, half of which are Italian, even the most basic sauce has as many different variations as there are cooks, so this is just a place to start, add your own touches to make it your family tradition. This is a hearty sauce and my go-to in the colder months when fresh ingredients are not readily available. I always double this and freeze half for a later dinner.

Spaghetti w/Meat Sauce

  • 9 – 12 oz pasta of choice (I like angel hair for this recipe)
  • 1 tbsp olive oil
  • 1 green pepper, chopped
  • 1 small onion, chopped
  • 3 tsp. crushed garlic
  • 1 lb lean ground beef (or 1/2 beef and 1/2 spicy Italian sausage)
  • 6 oz tomato paste
  • 3 tomatoes, diced (or 14 oz can diced tomatoes)
  • 15 oz can tomato sauce
  • 3 tsp dried basil, crushed*
  • 2 tsp dried oregano, crushed
  • 1 tsp rosemary, crushed
  • 1 carrot, finely grated or 1/2 tsp sugar (these reduce the acidity of the sauce and bring out the spices – trust me on this one – I prefer the carrot, myself.)
  • Salt & pepper to taste
  • red pepper flakes (opt) to taste
  • grated Parmesan cheese

2 saucepans and large skillet

In skillet, heat oil, sauté pepper, onion, garlic.  Add hamburger and cook thoroughly.  Add tomato paste and 1 tsp ea of crushed basil, oregano and rosemary, mix well.   In saucepan, add remaining ingredients and bring to a low boil, reduce heat, add meat mixture and let simmer, covered, for 30 minutes.

Cook pasta according to directions, drain well and serve with sauce and Parmesan cheese.

*CRUSHING Spices – when using dry spices, to get the best flavor, you should crush them, either by rubbing them in your hand or using a mortar and pestle before adding them to a recipe.

That’s it for this week. I know I still owe you a recipe to go with this delicious looking Cream of Chicken Soup I made this week. And if you missed it, here is the Dinner Menu and Shopping list for the week, Pasticcio and Salata Meze. – TaMara

Dinner Menu: Pasticcio and Salata Meze

I’m planning on making a cream of chicken soup today. I wanted a rich, creamy soup and that is where I settled. I haven’t made it before, so if it turns out, I’ll post recipe and photos. If not, you’ll never know it happened. LOL.

For this week’s dinner menu, I went with a recipe that was completely out of my experience when I first tried it. Cinnamon and nutmeg in macaroni and cheese? Never!  It soon became one of my favorite recipes because the flavors are so rich, layered and exotic. Paired with an equally flavorful salad, this menu adds a little Greek to the week.

On the board tonight:

  1. Pasticcio
  2. Salata Meze
  3. Chopped Apples w/honey & walnuts over ice cream

Pasticcio

  • 7 oz dry ziti
  • 3/4 lb lean ground beef
  • 1/2 onion, chopped
  • 14 oz can diced tomatoes
  • 1/2 to 1 tsp salt
  • 6 oz grated parmesan/Romano mix
  • 1/8 tsp cinnamon
  • 1 1/4 cup milk
  • 2 tbsp butter, melted
  • 2 eggs
  • 1/8 tsp nutmeg

saucepan & skillet

8×8 glass baking dish, greased

Cook ziti according to package directions, drain well. Sauté onions, add beef and cook until beef is browned. Stir in tomatoes & salt. Layer 1/2 ziti in baking dish; add beef mixture and then 1/2 of the cheese, sprinkle cinnamon over cheese. Add remaining ziti. Beat eggs, milk & butter together. Pour over ziti mixture, top with remaining cheese. Bake at 350° for 35 minutes, until center is set. Sprinkle with nutmeg.

Salata Meze

  • 8 oz green beans
  • 2 small zucchini sliced
  • 8 oz cauliflower crowns
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 tsp salt
  • 1/2 tsp honey
  • 1/2 tsp oregano, crushed
  • 1/2 tsp crushed garlic
  • 1 red onion, sliced in rings
  • 6-12 cherry tomatoes, sliced in half
  • lettuce leaves
  • 2 oz whole black olives
  • 2 oz crumbled feta cheese

saucepan & serving bowl

Add beans, cauliflower and zucchini to water in saucepan, bring to a boil. Simmer on med-low for 3-5 minutes until vegetables are tender-crisp. Rinse with ice water & drain well. Mix oil, lemon, honey & spices and toss with vegetables, including onions & tomatoes. Layer lettuce leaves in serving bowl, top with vegetable mixture. Garnish with olives and feta.

Chopped Apples w/honey & walnuts

  • 2 apples, finely chopped
  • ¼ cup honey (more as needed)
  • ¼ cup chopped walnuts
  • Dash of lemon juice

Add chopped apples, honey, lemon juice and walnuts to saucepan and heat until honey is melted and coats everything. Let simmer until apples are tender. Serve warm over ice cream.

Shopping List:

  • 7 oz ziti
  • 3/4 lb lean ground beef
  • 1 yellow onion
  • 14 oz can diced tomatoes
  • 6 oz fresh grated parmesan/Romano mix
  • 1 ¼ cup milk
  • 2 eggs
  • 8 oz green beans
  • 2 small zucchini
  • 8 oz cauliflower crowns
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1 tsp salt
  • 1/2 tsp honey
  • 1/2 tsp oregano
  • 1/2 tsp crushed garlic
  • 1 red onion
  • 6-12 cherry tomatoes
  • 1 small head bib lettuce
  • 2 oz whole black olives
  • 2 oz crumbled feta cheese
  • Vanilla ice cream
  • 2 apples
  • 1/4 cup honey
  • 1/4 cup chopped walnuts

Also: cinnamon, nutmeg, butter, salt

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Dinner Menu: Ravioli w/ Rosemary Basil Cream Sauce

A little bit of comfort food (at least Ravioli is in my house) for what has been a very cold and busy week. I make fresh pasta for special occasions – my spinach lasagna being one of them. I have only made fresh ravioli once, and once was enough. Much like making my own steamed dumplings, effort vs. reward is definitely unbalanced. Especially when with a little bit of experimentation, you can find really good fresh or frozen ravioli at a reasonable price. I usually stick with the cheese or cheese & spinach ravioli – most of the meat ones I find taste like mystery meat.

On the board tonight:

  1. Ravioli w/ Rosemary Basil Cream Sauce
  2. Tomato-Zucchini Confetti
  3. Tossed Salad
  4. Sorbet or Gelato

Ravioli w/ Rosemary Basil Cream Sauce

  • 1 cup heavy cream*
  • 1 tsp crushed dried rosemary (or one sprig fresh)
  • 4 – 6 fresh basil leaves, minced
  • 20 oz frozen cheese ravioli
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ½ tsp pepper
  • 3 tbsp green onion tops, chopped
  • ½ cup grated parmesan cheese

2 saucepans

Combine cream & spices in saucepan, bring to a boil, stirring constantly, reduce heat and simmer until reduces to ½ cup, about 15 minutes. Cook ravioli according to package directions. Drain and return to pan. Add lemon juice, salt, pepper & cream sauce. Toss. Add scallion tops and parmesan.

*You can absolutely substitute whole or non-fat milk for heavy cream and mix well with 1 tbsp flour

Tomato-Zucchini Confetti

  • 1 tbsp + olive oil
  • 2 medium zucchini, cubed
  • 2 medium tomatoes, cubed
  • 4 mushrooms, cubed
  • 4 green onions, chopped (set greens aside for Ravioli)
  • 2 tbsp chicken broth
  • 1/2 tsp crushed garlic
  • 1 tsp dried basil, crushed (or 2 tbsp fresh)
  • ½ tsp dried oregano, crushed (or 2 tsp fresh)

skillet

Heat 1 tbsp of oil in skillet, add vegetables and garlic, sauté for 2 minutes, add chicken broth and spices, and simmer vegetables until tender. Remove, toss with olive oil and serve.

Shopping List:

  • Tossed Salad fixins
  • Salad Dressing
  • Sorbet or Gelato
  • 8 oz heavy cream or milk
  • 4 – 6 fresh basil leaves
  • 20 oz frozen cheese ravioli
  • 6 oz parmesan cheese
  • 2 medium zucchini
  • 2 medium tomatoes
  • 4 mushrooms
  • 4 green onions

Also: rosemary, lemon juice, salt, pepper, olive oil, chicken broth, garlic, basil, oregano

Originally posted December 2009

cropped-snowman-on-blue-background.jpg

Dinner Menu: It’s Not Turkey

I thought to combat Turkey Fatigue, it would be nice to have some fresh vegetables and pasta. Have leftover cranberry sauce? Use it to make some cobbler.

On the board tonight:

  1. Pasta Primavera
  2. Crusty Bread
  3. Cranberry Apple Cobbler

Pasta Primavera

  • 2 tbsp olive oil
  • 1 small onion, diced
  • 1 tsp crushed garlic
  • 1 ea. green, red, yellow bell pepper, sliced
  • 8 oz frozen sliced carrots
  • 1 zucchini, cubed
  • 1 yellow squash, cubed
  • 14 oz can diced tomatoes
  • 1 tsp ea, crushed rosemary, basil, oregano
  • 12 oz bowtie pasta, cook according to package directions
  • ½ cup grated parmesan

skillet, saucepan and large serving bowl

Put water on to boil. Heat oil in skillet, sauté onion & garlic, until onions are translucent. Add peppers, sauté for 2-3 minutes, add the rest of the fresh vegetables and more oil if necessary. Sauté for 5 minutes, then add tomatoes & spices. Let simmer for 10 minutes. Drain cooked pasta well. In serving bowl, add pasta, vegetable mixture, & parmesan. Toss well and serve immediately.

Cranberry Apple Cobbler

  • 5 cups peeled & sliced apples*
  • 1 ¼ cup sugar
  • 1 cup raw chopped cranberries (or 1 cup whole cranberry sauce, reduce sugar to 3/4 cup)
  • ½ teaspoon cinnamon
  • 1 cup water
  • 2 tbsp butter, melted

2 qt baking dish, buttered

Mix ingredients together and spread in the bottom of baking dish. Bake at 375° for 15 minutes, until bubbly.

Topping:

  • ¾ cup flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/8 tsp salt
  • ¼ cup butter
  • 3 tbsp milk

large bowl

Mix flour, sugar, baking powder and salt in bowl, cut in butter until mixture is crumbly. Stir in milk until soft dough forms. Drop by tbsp onto hot apple mixture. Bake additional 30 minutes until golden brown.

* if you want to substitute equivalent amount of pie filling, reduce sugar to ½ cup.

Shopping List:

  • Loaf of Crusty Bread
  • 1 small onion
  • 1 tsp crushed garlic
  • 1 ea. green, red, yellow bell pepper
  • 8 oz frozen sliced carrots
  • 1 zucchini
  • 1 yellow squash
  • 14 oz can diced tomatoes
  • 12 oz bowtie pasta
  • 4 oz grated parmesan
  • 5 apples
  • 1-1/2 cup sugar
  • 1 cup raw chopped cranberries
  • 1 stick butter

Also: Milk, salt, pepper, baking powder, flour, cinnamon, rosemary, basil, oregano, olive oil

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