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Fast & Easy Dinner: Penne With Triple Tomato Sauce

partysugar — Thu, 18 Jun 2009 08:30:14 -0700

If you love the taste of vine-ripened tomatoes, you'll enjoy this fuss-free vegetarian meal. Three (fresh, sun-dried, and paste) types of tomatoes are combined in the blender to create a quick, no-cook sauce. Tossed with piping hot pasta, the sauce coats each and every cranny.

For extra decadence, grate on some Parmesan cheese. Pair it with a simple green salad, crusty garlic bread, and glass of white wine, and you've got an ultimate Italian meal. Check out the recipe when you read more.

Penne With Triple Tomato Sauce
From Food & Wine

Ingredients

1 pound penne
2 medium tomatoes (5 ounces each), cut into 1-inch dice
4 oil-packed sun-dried tomatoes, drained
2 tablespoons tomato paste
4 large basil leaves
1 garlic clove
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Directions

In a large pot of boiling salted water, cook the penne until al dente.
Meanwhile, in a blender, combine the diced tomatoes, sun-dried tomatoes, tomato paste, basil, garlic and olive oil. Puree until smooth. Pour the tomato sauce into a large bowl and season with salt and pepper.
Drain the pasta, add it to the sauce and toss well to coat. Serve the pasta piping hot.

Serves 4.

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The Basics: Marinara Sauce

partysugar — Fri, 17 Apr 2009 10:38:38 -0700

When it comes to cooking, there are many basic recipes that are like building blocks. Take a simple vinaigrette, for example: once you know the most common ratio of oil to vinegar, you can easily change and enhance the flavor by adding herbs, garlic, finely grated cheese, mustard, honey, citrus, or whatever ingredients entice your tastebuds. Our new regular feature, The Basics, highlights these important recipes. We're taking you back to the basics by providing foundation recipes that you can build upon.To kick of the series, I've made homemade marinara sauce. While you can find this staple in every grocery store, it's far more delicious if you take the time to make your own. The recipe is uncomplicated and alterable. It's an effortless tomato sauce that can be tossed with pasta, turned into a dip, or spread on a pizza dough. To look at the recipe and see suggestions on how to transform it into a more complex sauce, read more.

Marinara Sauce
From Giada De Laurentiis

Ingredients

1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) can crushed tomatoes
1 dried bay leaf

Directions

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes.
Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste. The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.

Makes about 4 cups.

Variations
To make a spicy tomato sauce, stir in red pepper flakes and ancho chile powder (or chopped chipotle in adobe) when you add the tomatoes.

To make a rich bolognese-style sauce, deglaze the vegetables with red wine. Pour in milk when you add the tomatoes.

To make a tangy puttanesca-inspired sauce, saute anchovy fillets with the vegetables. Add capers, black olives, and fresh oregano when you add the tomatoes.

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Say Cheese! Fresh Mozzarella, Italian Sausage Calzones

partysugar — Thu, 16 Apr 2009 10:26:33 -0700

Mozzarella is a widely known, mild Italian cheese that's made from a pulling, stretching, and cutting technique. At one time, all mozzarella was made from water buffalo milk, but now it's commonly made with cow's milk. Fresh mozzarella is packaged in water or whey and has a soft texture and delicate flavor. It's delicious alone, in a salad (like caprese) or melted. To find out how I used my fresh mozzarella boconccini, read more.

My first thought was to make a classic pizza margherita, but since I've never experimented with calzones, I decided to tuck the chunks of mozzarella into a pizza pocket.

This recipe is straightforward and can easily be adapted to your culinary specifications. That being said, I followed the recipe exactly, and it was wonderful! The combination of fragrant sausage, garlicky pesto, sweet peppers, and oozing cheese is utterly sublime. I made the components (roasted garlic, spicy tomato sauce, and pesto) from scratch, but feel free to take help from the supermarket.

Fresh Mozzarella, Italian Sausage Calzones
From Emeril Lagasse

Ingredients

1 ball of basic pizza dough (enough dough for 1 pizza)
1 tablespoon olive oil
Salt and white pepper
1/2 cup thick pesto
1/2 cup roasted garlic
1 cup diced Italian sausage, cooked
1 red pepper, roasted, peeled, seeded and julienned
2 tablespoons chiffonade of basil
4 (1/2-inch) slices of fresh Mozzarella cheese
2 tablespoons grated Parmigiano-Reggiano cheese
1 egg, beaten
1 cup spicy tomato sauce, hot

Directions

Preheat the oven to 500 degrees.
Place the dough out onto a floured surface. Roll the dough out to form a 12-inch circle.
Spread the pesto over one half of the dough. Layer the garlic, sausage, peppers, and basil, alternately over the pesto.
Lay the Mozzarella and parmesan cheese over the basil. Fold the other side of the dough over the filling and pinch the edges to seal the calzone.
Make three slashes across the top of the calzone. Place the calzone on a parchment-lined baking sheet. Brush the calzone with the egg wash.
Bake for 20 to 25 minutes or until golden. Spoon the sauce in the center of the plate. Slice the calzone in half and place in the center of the sauce. Alternately, spoon the sauce into a bowl and serve with the calzone.

Serves 2.

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Fast & Easy Dinner: Mini Meat Loaves With Green Beans

partysugar — Wed, 18 Mar 2009 06:50:30 -0700

I'm a sucker for minis and always look for recipes that shrink a dish to individual portions. This recipe for mini meat loaves does just that! Instead of making one large loaf and slicing it into pieces, give each member of your family a mini meat loaf patty.

With help from a premade tomato sauce, these meat loaves come together quickly and simply. Tender crisp green beans round out the menu for this comforting classic meal. For the recipe, read more.

Mini Meat Loaves With Green Beans
From Better Homes and Gardens

Ingredients

1 egg, lightly beaten
1 cup purchased pasta sauce
1/2 cup fine dry bread crumbs
1/4 cup fresh basil leaves, coarsely chopped if large
1 lb. lean ground beef
1 cup shredded mozzarella cheese (4 oz.)
12-oz. fresh green beans, trimmed
1 Tbsp. olive oil
Crushed red pepper (optional)

Directions

Preheat oven to 450 degrees F. Bring a medium saucepan of salted water to boiling.
In large bowl combine egg, 1/2 cup of the pasta sauce, bread crumbs, 2 tablespoons of the basil, and 1/4 teaspoon salt.
Add beef and 1/2 cup of the cheese; mix well.
Divide beef mixture in four equal portions. Shape each portion in a 5-1/2x2-inch oval.
Place on 15x10x1-inch baking pan. Spoon on remaining pasta sauce and sprinkle with remaining cheese. Bake 15 minutes or until internal temperature registers 160 degrees F.
Meanwhile, cook green beans in boiling salted water for 10 minutes. Drain; toss with 1 tablespoon olive oil and red pepper.
Serve with meat loaves. Sprinkle all with remaining basil leaves.

Serves 4.

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Fast & Easy Dinner: Penne With Meat Sauce

partysugar — Wed, 18 Feb 2009 06:50:59 -0800

Classic bolognese - or pasta with meat sauce - can take hours to prepare. However, this updated rendition comes together in no time. Lean ground beef is cooked with onion before being tossed with a simple puree of tomatoes, red wine, and spices.

Black olives provide a salty kick, while chunks of mozzarella make this pasta comforting and delicious. Although the recipe calls for penne, feel free to use whatever thick pasta you have on hand. Look at the recipe when you read more.

Penne With Meat Sauce
From Better Homes and Gardens

Ingredients

8 ounces dried penne
1 pound lean ground beef
1/2 cup chopped onion
1 14-ounce can whole Italian-style tomatoes, undrained
1/2 of a 6-ounce can Italian-style tomato paste
1/4 cup dry red wine or tomato juice
1/2 teaspoon sugar
1/2 teaspoon dried oregano, crushed
1/4 teaspoon ground black pepper
1/4 cup sliced pitted ripe olives
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
Fresh oregano leaves (optional)

Directions

Cook pasta according to package directions. Drain well. Return pasta to hot pan; cover to keep warm.
Meanwhile, in a very large skillet, cook ground beef and onion until meat is brown. Drain off fat.
In a blender or food processor, combine undrained tomatoes, tomato paste, wine, sugar, dried oregano, and pepper. Cover and blend or process until smooth.
Stir tomato mixture into meat mixture in skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
Stir in cooked pasta and olives. Cover and heat through.
Sprinkle individual servings with mozzarella cheese. If desired, garnish with oregano leaves.

Serves 6.

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Fast & Easy Dinner: Roasted Lamb Meatballs With Polenta

partysugar — Fri, 09 Jan 2009 09:15:44 -0800

The classic Italian meatball goes sophisticated in this rapid yet gourmet meal. Rich lamb replaces boring beef and the sauce is seasoned with tangy vinegar and fire-roasted tomatoes.

Sub out pasta for quick-cooking polenta jazzed up with honey and fresh rosemary. Serve with a glass of red wine and a green salad. To kick-start your weekend with this mouth-watering meal, read more.

Roasted Lamb Meatballs With Polenta
From Every Day With Rachael Ray

Ingredients

3 slices whole wheat bread, crusts discarded, chopped
3 cups chicken broth
1 1/2 pounds ground lamb
1 egg, lightly beaten
2 large cloves garlic, grated
Salt and pepper
1 tablespoon extra-virgin olive oil, plus more for brushing
1 red onion, finely chopped
2 tablespoons balsamic vinegar
One 28-ounce can crushed fire-roasted tomatoes
1 cup whole milk or half-and-half
1 cup polenta
2 tablespoons honey
1 tablespoon butter
1 tablespoon chopped rosemary

Directions

Preheat the oven to 400°.
In a bowl, moisten the bread with 1/3 cup chicken broth. Add the lamb, egg, garlic, 2 teaspoons salt and 1 teaspoon pepper. Form the mixture into 8 meatballs.
Brush with olive oil and set 2 inches apart on a rimmed nonstick baking sheet. Roast for 15 minutes.
Meanwhile, in a medium saucepan, heat 1 tablespoon olive oil, over medium heat. Add the onion, season with salt and pepper and cook until softened, 8 to 10 minutes.
Add the vinegar and cook it off, 1 minute. Stir in 2/3 cup chicken broth, then the tomatoes.
Bring the sauce just to a boil, then lower the heat and simmer for 10 minutes.
In a medium saucepan, bring the remaining 2 cups chicken broth and the milk to a boil. Whisk in the polenta, lower the heat and cook, whisking, until the polenta is thick but spoonable, 2 to 3 minutes. Stir in the honey, butter, rosemary and salt and pepper to taste. If it gets too thick, add water or more milk.
Spoon the polenta into bowls; top with the meatballs and sauce.

Serves 4.

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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

Like the recipe above? Try out some of these other ones:

- Best of Italian Recipe Collection
- 7 Ways with Linguine
- How to Cook Perfect Pasta from Cooking Light
- Get More Pasta Recipes

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Chicken Cacciatore Two Ways - Beginner and Expert

partysugar — Fri, 04 Apr 2008 16:01:31 -0700

Chicken Cacciatore is Italian-American comfort food at its best. In this classic dish, chicken is slow cooked in a fragrant tomato sauce, with mushrooms and onions, until it falls off the bone and melts in your mouth. While chicken cacciatore is a regular on Italian restaurants menus, it can easily be made in the comfort of your own home.

It's a versatile dish that is delicious over rice, pasta, polenta, or potatoes. I browsed tons of recipes in search of one simple and one complex recipe, but both are actually straight forward and uncomplicated. Take a look and decide which one suits your needs as a home cook. Whichever you choose, don't forget the garlic bread on the side! read more.

Beginner Chicken Cacciatore
From Kraft Foods

Ingredients

1/4 cup Italian dressing
3 lb. chicken thighs and drumsticks
1/2 lb. fresh mushrooms (about 10 medium), sliced (about 2 cups)
1-1/2 cups coarsely chopped onions (about 1 medium)
1/2 cup each: red and green pepper strips
1 clove garlic, minced
1 can (14.5 oz.) crushed tomatoes
1 tsp. salt
1 tsp. dried thyme leaves
3 cups instant white rice, uncooked

Directions

Heat dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides.
Place mushrooms, onions, peppers, and garlic in slow cooker; top with the chicken.
Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid.
Cook on low for 6 to 8 hours (or on high for 5 hours).
Cook rice as directed on package. Serve chicken mixture over the rice.

Serves 8.

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Expert Chicken Cacciatore
From Keith Young

Ingredients

Flour, to coat chicken
2 (2 1/2 to 3-pound) chickens, cut into 8 pieces with the breasts cut into 1/3s
3/4 cup olive oil
6 cloves garlic, peeled and halved
10 to 12 ounces white mushrooms, sliced
1 large onion, peeled and sliced
2 green bell peppers, cored, seeded, and sliced into 1/2-inch strips
2 red bell peppers, cored, seeded, and sliced into 1/2-inch strips
1 cup dry white wine
1 (15 1/2-ounce) can chicken broth
1 (28-ounce) can whole tomatoes, with their juice, crushed
1 teaspoon crushed red pepper
Kosher salt
1 teaspoon dried oregano
2 to 3 tablespoons tomato paste
6 leaves fresh basil, chopped

Directions

Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large saucepot over medium-high heat.
Add the chicken in batches and fry until golden brown on all sides. When all the chicken has been cooked, set it aside.
Add the garlic to the pan and cook until it turns golden brown. Add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid. Add the onion and bell peppers and saute until the vegetables are soft, approximately 6 minutes.
Add the wine and let reduce for about 1 minute.
Add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste.
Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 30 to 45 minutes. Stir in the fresh basil just before serving. This dish goes well with any pasta or rice and tastes even better the following day.

Serves 4-6.

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Sunday Dinner: Classic Meatloaf

partysugar — Sun, 20 Jan 2008 01:38:31 -0800

Thanks to the high-end comfort food trend, meatloaf is suddenly seriously scrumptious. A nostalgic dish, meatloaf is a super-flavorful, filling meal. Several types of meat add a great complexity, finely chopped vegetables and herbs act as seasonings, and a tomato sauce keeps the meat moist and succulent. To get the recipe for this soothing Sunday night supper, read more.

Meatloaf
From Emeril Lagasse

2 tablespoons butter
1 large onion, chopped
1 rib celery, finely chopped
1/2 red bell pepper, finely chopped
2 teaspoons minced garlic, plus 1 teaspoon
1 teaspoon chopped thyme leaves
1 teaspoon chopped rosemary
1/3 cup chopped fresh parsley
2 eggs
1 1/2 teaspoons Dijon mustard
1/2 cup ketchup, plus 1/4 cup
2 tablespoons plus 1 teaspoon Worcestershire sauce
1/2 cup heavy cream
2/3 cup breadcrumbs
1 pound ground chuck
1/2 pound pork sausage (such as breakfast sausage)
1/2 pound ground veal
1 1/2 teaspoons salt
2 teaspoons plus 1/4 teaspoon freshly ground black pepper
4 slices bacon, cut in half
2 tablespoons white or red wine vinegar
1/2 cup canned tomatoes, chopped or crushed

In a large skillet heat the butter over medium-high heat until melted.
Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes.
Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes.
Remove from the heat and allow to cool. Preheat the oven to 350 degrees F.
When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined.
Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix.
Transfer meat mixture to a 9-by-5-by-3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.
In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.
Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf.
Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving.
Slice and serve.

Serves 4-6.

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Fast & Easy Dinner: Eggplant and Goat-Cheese Sandwiches

partysugar — Thu, 10 Jan 2008 06:01:18 -0800

Cutting back on your bread intake is a great way to reduce daily carb levels. Instead of using bread to make a sandwich, get creative by substituting vegetables. In tonight's dinner, thick slices of eggplant act as bread by sandwiching gooey goat cheese. Served on a bed of chunky, tomato-tarragon sauce, this dish is like a deconstructed version of eggplant Parmesan. For the simple and deliciously rewarding recipe, read more.

Eggplant and Goat-Cheese Sandwiches
From Food and Wine magazine

1 tablespoon olive oil
1 small onion, chopped
3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
1 1/2 teaspoons dried tarragon
1 1/4 teaspoons salt
1 teaspoon sugar
1/2 teaspoon fresh-ground black pepper
1 cup dry bread crumbs
1/2 cup grated Parmesan
2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all
4 eggs, beaten to mix
Cooking oil, for frying
1/2 pound mild goat cheese, such as Montrachet, cut into 8 rounds

In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the tomatoes, tarragon, 3/4 teaspoon of the salt, and the sugar and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 teaspoon of the pepper.
Meanwhile, heat the oven to 350°. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 1 to 2 minutes per side. Drain on paper towels.
Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each and then top with the remaining eggplant slices. Bake until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant.

Serves 4.

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