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Fast & Easy Dinner: Baked Pasta With Sausage, Tomatoes, and Cheese

partysugar — Wed, 17 Sep 2008 06:45:41 -0700

When it comes to baked pastas, most people think of lasagna or macaroni and cheese. However, ziti, a thick, tubular pasta, is ideal for baking, especially when coated with a dense, rich sauce.

This comforting version is made with turkey sausage and canned tomatoes. It's a no-fuss, simple dish that's sure to win over even the most finicky eaters. To make this for your family tonight, get the delicious MyRecipes.com recipe and read more.

Baked Pasta With Sausage, Tomatoes, and Cheese
From Cooking Light

Ingredients

1 (1-pound) package uncooked ziti (short tube-shaped pasta)
1 pound hot turkey Italian sausage links
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans petite-diced tomatoes, undrained
1/4 cup chopped fresh basil
Cooking spray
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese

Get more recipes at MyRecipes.com

Directions

Preheat oven to 350°.
Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.
Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Combine cooked pasta, sausage mixture, and basil.
Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers.
Bake at 350° for 25 minutes or until bubbly. Serve.

Serves 8.

Nutritional Information: Calories: 413 (26% from fat), Fat: 11.8g (sat 6.1g,mono 2.2g,poly 1g), Protein: 24.1g, Carbohydrate: 53g, Fiber: 4.5g, Cholesterol: 49mg, Iron: 7.9mg, Sodium: 941mg, Calcium: 265mg

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Make Use of Your Summer Vegetables with a Skillet Stir-Fry

YumSugar — Sat, 23 Aug 2008 08:00:57 -0700

At the farmers market this week, there was so much gorgeous Summer produce - okra, fresh corn, English peas, tomatoes, zucchini - that I bought it all. Then I got home and wondered: What should I do with this Summer bounty?

My question got answered as soon as I came across this dish while browsing The Kitchen Sink. I was drawn to the vibrant colors, the seasonality of the vegetables, and the effortlessness of throwing them all together in one skillet. The original recipe didn't include peas, and called for more okra, but I modified it to my own personal tastes, as can you. To get my version of this scrumptious skillet, read more.

Summer Vegetable Skillet
Modified from Cooking Light

Ingredients

1 tablespoon extra-virgin olive oil
1 cup fresh English peas, shelled
1 cup fresh yellow corn kernels (about 2 ears)
2 teaspoons minced jalapeno
1 large garlic clove, minced
1 cup okra, trimmed and cut into 1/4-inch pieces
1 cup fresh baby spinach
1 cup cherry tomatoes, quartered
2 tablespoons fresh lime juice
salt and freshly ground pepper to taste

Directions

Heat the olive oil over medium-high heat. Add the shelled peas and enough water to barely cover. Cook over high heat for two minutes.
Add corn; sauté 3 minutes.
Add jalapeño, garlic, and okra; saute 3 more minutes.
Stir in spinach leaves, and cook another 2 minutes, until leaves have begun to wilt.
Stir in tomatoes, then remove from heat. Add remaining ingredients.

Serves 4.

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Quick Pickling: Spicy Pickled Vegetables

YumSugar — Wed, 20 Aug 2008 07:45:34 -0700

I am a diehard pickle fanatic, but I realize the same doesn't apply for everyone. This easy pickling recipe for spicy vegetables, however, could convert even the biggest pickle skeptic. The medley of crisp haricots verts and pearl onions goes well in conjunction with meaty carrots and a subtle jalapeño bite.
These veggies are the perfect accessory for a Bloody Mary or lunchtime sandwich. Although this recipe makes a large amount of pickles, my supply is dwindling fast! To stock up on your own, read more.

Spicy Pickled Vegetables
From Cooking Light magazine

Ingredients

6 cups water
4 teaspoons kosher salt
1 teaspoon ground cumin
1 pound baby carrots
2 cups pearl onions, peeled (about 10 ounces)
1/3 cup sliced jalapeño peppers (about 2 large)
8 ounces haricots verts, trimmed
4 cups white vinegar

Directions

Bring first 3 ingredients to a boil in a large saucepan.
Add carrots to pan; cook 2 minutes. Add onions; cook 1 minute. Add pepper slices; cook 1 minute. Add beans; cook 1 minute. Remove from heat; stir in vinegar.
Let stand at room temperature 1 hour.
Pour into a large bowl; cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

Makes 20 servings of 1/3 cup vegetables each.

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Come Party With Me: Summer Solstice - Dessert

partysugar — Wed, 18 Jun 2008 16:15:33 -0700

After serving the Italian style meal at your summer solstice dinner, wait at least a half an hour before offering guests dessert. Set up a decadent dessert buffet with fresh berries and store bought sorbet. Supplement the menu with one show stopping, homemade dessert. A cold, creamy chocolate silk pie is rich and delicious. The pie has to be made in advance making it an ideal finish to a party. To check out the recipe, which I found on MyRecipes.com, read more.

Chocolate Silk Pie
From Cooking Light

Ingredients

Crust:
1 (10-inch) piecrust or 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1/2 cup sugar
1/2 cup unsweetened cocoa
1/3 cup all-purpose flour
1/4 teaspoon salt
1 3/4 cups 2-percent reduced-fat milk
4 ounces semisweet chocolate, chopped
Meringue:
5 large egg whites
1/4 teaspoon salt
1 1/4 cups sugar
2/3 cup water
Grated chocolate (optional)

Get more recipes at MyRecipes.com

Directions

Prepare and bake piecrust in a 10-inch deep-dish pie plate. Cool completely on a wire rack.
To prepare filling, combine 1/2 cup sugar, cocoa, flour, and 1/4 teaspoon salt in a medium saucepan; stir with a whisk.
Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook 2 minutes or until thick and bubbly, stirring constantly.
Remove from heat; add chopped chocolate, stirring until chocolate melts. Spoon chocolate mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until chocolate mixture comes to room temperature, stirring occasionally. Remove bowl from ice.
To prepare meringue, place egg whites and 1/4 teaspoon salt in a large bowl; beat with a mixer at high speed until soft peaks form.
Combine 1 1/4 cups sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°F.
Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Fold 2 cups meringue into chocolate mixture.
Spread chocolate mixture into prepared crust. Spread remaining meringue over chocolate mixture. Chill 8 hours; garnish with grated chocolate, if desired.

Serves 10 (serving size: 1 wedge).

Nutritional Information: CALORIES 314(26% from fat); FAT 9.1g (sat 3.4g,mono 2.1g,poly 1.6g); IRON 1.4mg; CHOLESTEROL 4mg; CALCIUM 58mg; CARBOHYDRATE 55.8g; SODIUM 257mg; PROTEIN 6g; FIBER 2.2g

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A Delicious Dessert Without All the Fat

partysugar — Mon, 02 Jun 2008 16:15:18 -0700

Rarely do I find a recipe whose ingredient list calls for reduced- or nonfat milk. I've always thought for the best results - especially when it comes to desserts - whole-fat milk should be used. However, when I saw this recipe for a rich, creamy, decadent crème brulee - that's made with 2 percent milk, I knew I had to give it a try. The process is simple, but takes some time because the vanilla bean steeps in the milk. To look at the recipe, a great one from MyRecipes.com, read more.

Vanilla Bean Crème Brulee
From Cooking Light

Ingredients

2 cups 2 percent reduced-fat milk
3/4 cup nonfat dry milk
1 vanilla bean, split lengthwise
1/2 cup sugar, divided
4 large egg yolks
Dash of salt

Get more recipes at MyRecipes.com

Directions

Combine the first 3 ingredients in a medium saucepan. Heat mixture over medium heat to 180°F or until tiny bubbles form around edge (do not boil), stirring occasionally.
Remove milk mixture from heat. Cover and steep 30 minutes.
Scrape seeds from vanilla bean into milk mixture; reserve bean for another use.
Preheat oven to 300°F.
Combine 1/4 cup sugar, egg yolks, and salt in a medium bowl, stirring well with a whisk.
Gradually add milk mixture to egg yolk mixture, stirring constantly with a whisk. Strain mixture through a sieve into a bowl; discard solids.
Divide the mixture evenly among 4 (4-ounce) ramekins, custard cups, or shallow baking dishes. Place ramekins in a 13-x-9-inch baking pan; add hot water to pan to a depth of 1 inch.
Bake at 300°F for 25 minutes or until center barely moves when ramekin is touched. Remove ramekins from the pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
Sift 1 tablespoon sugar evenly over each custard. Holding a kitchen blow torch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve crème brûlée immediately or within 1 hour. If you don't have a kitchen blow torch, you can make the sugar topping on the stovetop. Place 1/4 cup sugar and 1 tablespoon water in a small, heavy saucepan. Cook over medium heat 5 to 8 minutes or until golden. (Resist the urge to stir, since doing so may cause the sugar to crystallize.) Immediately pour the sugar mixture evenly over cold custards, spreading to form a thin layer.

Serves 4 (serving size: 1 crème brûlée).

Nutritional Information: CALORIES 262(26% from fat); FAT 7.5g (sat 3.1g,mono 2.6g,poly 0.8g); PROTEIN 11g; CHOLESTEROL 224mg; CALCIUM 328mg; SODIUM 177mg; FIBER 0.0g; IRON 0.7mg; CARBOHYDRATE 37.8g

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Fast & Easy Dinner: Thai Steak Salad

partysugar — Fri, 30 May 2008 10:30:04 -0700

To get non-veggie-eating meat lovers to consume more greens, consider making this recipe. It's a flavorful steak salad that combines the best of both worlds. With its Thai style ingredients and structure, this salad is wildly delicious. The dressing is a mix of lime juice, fresh ginger, and chili paste and the salad is packed with fresh herbs and crunchy red cabbage. Thanks to MyRecipes.com you can experiment with this scrumptious salad tonight. Get the recipe when you read more.

Thai Steak Salad
From Cooking Light

Ingredients

Dressing:
1/3 cup fresh lime juice (about 3 limes)
1 1/2 tablespoons brown sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon Thai fish sauce
1 to 2 teaspoons chile paste with garlic
Steak:
Cooking spray
1 (1 1/2-pound) flank steak, trimmed
1 tablespoon cracked black pepper
Salad:
3 cups trimmed watercress (about 2 bunches)
1 cup thinly sliced red cabbage
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh cilantro leaves
1/2 cup julienne-cut carrot
2 tablespoons finely chopped unsalted, dry-roasted peanuts

Get more recipes at MyRecipes.com

Directions

To prepare dressing, combine first 5 ingredients in a bowl; stir well with a whisk.
To prepare steak, heat a large nonstick skillet or grill pan coated with cooking spray over medium-high heat. Rub both sides of steak with pepper.
Add steak to pan; cook 6 minutes on each side or until desired degree of doneness.
Remove from pan; place on a cutting board. Cover loosely with foil; let stand 5 minutes.
Cut steak diagonally across grain into thin slices. Place steak in a bowl. Drizzle with half of dressing, and toss well.
To prepare salad, combine watercress and next 5 ingredients (watercress through carrot) in a large bowl.
Drizzle with remaining dressing, and toss well.
Divide salad evenly among 6 plates; arrange steak evenly over salad. Sprinkle each serving with 1 teaspoon peanuts.

Serves 6.

Nutritional Information: CALORIES 230(40% from fat); FAT 10.3g (sat 4g,mono 4.2g,poly 0.9g); PROTEIN 25.1g; CHOLESTEROL 57mg; CALCIUM 68mg; SODIUM 327mg; FIBER 2g; IRON 3.3mg; CARBOHYDRATE 9.5g

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Not Your Regular Nachos: Creamy Adobo Chip Nacho Bites

partysugar — Thu, 29 May 2008 10:16:47 -0700

This week I found an interesting recipe on MyRecipes.com and it inspired me to create these bite-sized, creamy nachos. The baked chipotle chips are topped with a creamy goat cheese mixture and a cilantro salsa. Avocados were finally ripe at my grocery store, so I was able to blitz up a quick, easy guacamole. These make for a playful presentation and would look lovely on a graduation party menu. To see how I made these incredibly scrumptious nachos - once you pop, you can't stop - read more.

Adobo Chips With Warm Goat Cheese and Cilantro Salsa
Modified from Cooking Light

Ingredients

Salsa:
1 (7-ounce) can chipotle chiles in adobo sauce
2 cups chopped fresh cilantro (about 1 bunch)
1 cup finely chopped tomatillos* (about 4 medium)
1/4 cup minced red onion
1/4 cup fresh lime juice
Guacamole:
1 garlic clove, coarsely chopped
1 small shallot, coarsely chopped
1/4-1/2 cup cilantro
1 ripe avocado, cut into 1/4 inch chunks
juice from one lime
salt
Chips:
2 1/2 teaspoons fresh lime juice
1 teaspoon canola oil
1 teaspoon adobo sauce
1/2 teaspoon paprika
1/4 teaspoon cumin
8 (6-inch) white corn tortillas
Cheese:
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/4 cup (2 ounces) goat cheese

Get more recipes at MyRecipes.com

Directions

To prepare salsa, remove 2 chipotle chiles from can; finely chop to measure 2 teaspoons.
Remove 1 teaspoon adobo sauce from can, and set aside (reserve remaining chipotle chiles and adobo sauce for another use). Combine chiles, cilantro, tomatillos, onion, and 1/4 cup lime juice in a medium bowl. Alternately, pop all of the ingredients for the salsa in a food processor and chop, pulsing until fine. Cover and chill for 1 hour.

In the uncleaned food processor bowl, combine the ingredients for the guacamole. Stir until a fine paste forms. Set aside.

Preheat oven to 375°.
To prepare chips, combine 2 1/2 teaspoons lime juice, canola oil, adobo sauce, paprika, and cumin in a small bowl, stirring with a whisk.
Brush 1 tortilla with about 1/4 teaspoon juice mixture, spreading to edge. Top with another tortilla; repeat procedure with juice mixture. Repeat procedure 6 more times (you will have 1 stack of 8 tortillas). Using a sharp knife, cut tortilla stack into 6 wedges. Alternately, use your favorite cookie-cutter shape to cut the tortillas into small shapes. I used a small scallop-edged circle.

Place wedges in a single layer on baking sheets. Bake at 375°F for 15 minutes; turn wedges. Bake an additional 10 minutes.
Reduce oven temperature to 350°F.
To prepare cheese, combine cream cheese and goat cheese in a small bowl; stir until blended. Spread cheese mixture into a shallow 6-ounce ramekin or baking dish; cover with foil.
Bake at 350°F for 10 minutes or just until warm.

To serve top each chip with some cheese, the guacamole, and the salsa. Or, serve deconstructed with the 4 components in separate bowls. Allow guests to pick and choose their chip topping.

Serves 8.

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Fast & Easy Dinner: Leek, Potato, and Fontina Tart

partysugar — Thu, 29 May 2008 07:45:36 -0700

Refrigerated pizza dough is a great item to always have on hand. You can make instant pies with leftovers or even use the dough to make an entirely different dish. This recipe takes pizza dough and turns it into a tart crust. The crust is filled with a mashed potato, leek, and cheese mixture before being baked in a hot oven. The final result is a tart that is quick, scrumptious, and filling. This dish would also make a delicious addition to an informal brunch. To check out the vegetarian recipe from MyRecipes.com, please read more.

Leek, Potato, and Fontina Tart
From Cooking Light

Ingredients

2 tablespoons butter, divided
3 cups chopped leek (about 4 large)
2 1/2 cups cubed peeled baking potato
3 garlic cloves, halved
1/2 cup (2 ounces) shredded fontina cheese, divided
1 tablespoon chopped fresh chives
2 tablespoons 2% reduced-fat milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg
Cooking spray
1 (10-ounce) can refrigerated pizza crust dough

Get more recipes at MyRecipes.com

Directions

Preheat oven to 375°.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add leek; sauté 7 minutes or until tender and lightly browned. Set aside.
Meanwhile, place potato and garlic in a large saucepan; cover with water. Bring to a boil; cook 10 minutes or until potatoes are very tender. Drain.
Place 1 tablespoon butter, potato mixture, 1/4 cup cheese, chives, and next 4 ingredients (chives through egg) in a large bowl; mash with a potato masher.
Lightly coat a 10 1/2-inch round removable-bottom tart pan with cooking spray.
Unroll dough onto a lightly floured surface; let rest 5 minutes. Pat dough into bottom and up sides of pan.
Spread the potato mixture into dough. Spread leek over potato mixture, and sprinkle with 1/4 cup cheese.
Bake at 375° for 20 minutes or until puffed and set. Cool in pan 5 minutes on a wire rack.

Serves 4.

Nutritional Information: CALORIES 430(30% from fat); FAT 14.4g (sat 7.2g,mono 4.6g,poly 1.7g); PROTEIN 14.4g; CHOLESTEROL 86mg; CALCIUM 144mg; SODIUM 799mg; FIBER 3.4g; IRON 3.8mg; CARBOHYDRATE 61g

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Fast & Easy Dinner: Linguine With Clams and Artichokes in Red Sauce

partysugar — Wed, 28 May 2008 07:52:34 -0700

Linguine with clams is one of my all-time favorite meals. While sometimes I indulge in a creamy, cheesy version, I actually prefer a lighter variation like this one that lets the flavor of the shellfish shine. The simple sauce - a combination of shallots, garlic, artichoke hearts, and jarred tomato sauce - comes together in less than 15 minutes. Basil and parsley add fresh fragrance to this luscious pasta. To check out the recipe - another winner from MyRecipes.com! - read more.

Linguine with Clams and Artichokes in Red Sauce
From Cooking Light

Ingredients

2 tablespoons olive oil
2 tablespoons diced shallots
2 garlic cloves, minced
1/3 cup dry white wine
1/4 teaspoon black pepper
1 (26-ounce) jar tomato-basil pasta sauce
1 (14-ounce) can quartered artichoke hearts, drained
1 (10-ounce) can baby clams, undrained
2 tablespoons chopped fresh or 2 teaspoons dried basil
2 tablespoons finely chopped fresh parsley
4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Get more recipes at MyRecipes.com

Directions

Heat the oil in a large saucepan over medium-high heat. Add the shallots and garlic, and sauté 2 minutes or until tender.
Add wine and next 4 ingredients (wine through clams); reduce heat, and simmer for 5 minutes.
Stir in basil and parsley. Serve sauce over pasta.

Serves 4 (serving size: 1 cup sauce and 1 cup pasta).

Nutritional Information: CALORIES 434(19% from fat); FAT 9.2g (sat 1.3g,mono 5.4g,poly 1.6g); PROTEIN 12.9g; CHOLESTEROL 31mg; CALCIUM 297mg; SODIUM 957mg; FIBER 6g; IRON 6.4mg; CARBOHYDRATE 65.6g

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Fast & Easy Dinner: Orange Chicken Salad With Feta

partysugar — Tue, 27 May 2008 06:45:49 -0700

I always keep a couple of frozen juice concentrates in my freezer. Besides coming in handy for last-minute cocktails, they also make a wonderful addition to vinaigrettes. A couple tablespoons of orange juice concentrate flavors this scrumptious dinner salad. Packed with colorful veggies - cherry tomatoes, carrots, bell peppers - and sweet mandarin oranges, this salad is balanced in texture and taste. A heavy sprinkling of salty feta and toasted almonds finishes off the dish.

To look at the recipe, which is from our buddies at MyRecipes.com, read more.

Orange Chicken Salad with Feta
From Cooking Light

Ingredients

1 pound skinless, boneless chicken breast
Cooking spray
8 cups torn leaf lettuce
1 cup orange bell pepper strips
1 cup grape or cherry tomatoes, halved
1/2 cup matchstick-cut carrots
1/2 cup (2 ounces) feta cheese, crumbled
1/4 cup chopped green onions
3 tablespoons thawed orange juice concentrate, undiluted
1 tablespoon white vinegar
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (11-ounce) can mandarin oranges in light syrup, drained
2 tablespoons sliced almonds, toasted

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Directions

Prepare grill.
Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cut into 1/2-inch-thick slices. Set aside.
Combine lettuce and next 5 ingredients (through onions) in a large bowl.
Combine orange juice concentrate, vinegar, oil, salt, and black pepper; stir with a whisk.
Pour juice mixture over lettuce mixture, tossing to coat. Divide lettuce mixture evenly among 4 plates; top evenly with chicken, oranges, and almonds.

Serves 4 (serving size: about 2 cups salad, 3 ounces chicken, about 10 mandarin orange segments, and 1 1/2 teaspoons almonds).

Nutritional Information: CALORIES 299(28% from fat); FAT 9.3g (sat 3g,mono 4.4g,poly 1.2g); PROTEIN 25.1g; CHOLESTEROL 62mg; CALCIUM 161mg; SODIUM 351mg; FIBER 4.8g; IRON 1.5mg; CARBOHYDRATE 31.2g

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