Three Tomato Pasta

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What an excellent pasta recipe!  The original recipe calls for goat cheese ~ I’m still not that thrilled with goat cheese so I subbed in mozzarella but if you love goat cheese, by all means use it.  The only thing I didn’t have on hand for this recipe was the sun-dried tomatoes so this is almost a pantry recipe.  I also didn’t use the fresh parsley because I didn’t have any so I use a few shakes of dried parsley.

The recipe came from a cookbook that I bought for my DD for Christmas but I didn’t remember buying it for her last Christmas, too.  So it became MY cookbook ~ The Essential Dinner Tonight Cookbook from Cooking Light .

Three Tomato Pasta

1 tsp olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup chopped and drained oil-packed sun-dried tomatoes
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
4 plum tomatoes, chopped
1 (14.5 oz) can diced tomatoes, undrained
12 ounces penne, cooked
3/4 cup shredded mozzarella or 1/2 cup goat cheese
chopped fresh parsley, if desired
chopped fresh basil, if desired

Heat oil in large skillet over medium-high heat. Add the onion and saute until tender, about 4 minutes. Add the garlic, saute for a minute or two being careful not to let the garlic burn (if it does, throw it out and start over). Add sun-dried tomatoes and next 5 ingredients. Reduce heat to medium-low and simmer for 20 minutes, stirring frequently. Mixture will reduce.

Prepare penne while the sauce cooks. Drain, place pasta in same pot that you cooked it in and add the sauce, cheese, parsley and basil, if using. Mix lightly and serve.

Makes 4-6 servings.

Happy Cooking!

Turkey Finger Sandwiches

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These are not finger sandwiches like I think of when I hear that term.  It’s a stuffed loaf of French bread slice into thin servings.  It’s really quite healthy unless you use marinated artichoke hearts like I did instead of the plain artichokes.  By the way it was eaten up at our party, it was a hit.  I got the recipe from Food.com where it was posted by PleasantNancy .

I think this sandwich would be great for a picnic or tailgating or really any occasion.

Turkey Finger Sandwiches

1 unsliced loaf of French bread
2/3 cup low-fat cream cheese, softened
1/2 tsp Italian seasoning
3/4 tsp garlic, minced
12-14 slices of deli turkey
Fresh baby spinach leaves
1/2 sweet red bell pepper, sliced into thin sticks
1 jar marinated artichoke hearts, drained and hearts sliced in half if they are big or you can use sliced regular artichoke hearts

Carefully slice off the top 1/3 of the loaf of bread. Pull out the bread from the bottom 2/3 carefully, leaving a 1/2 inch shell.

In a small bowl, mix the cream cheese, Italian seasoning and garlic together until thoroughly mixed. Spread half of this mix over the inside of the bottom shell.

Roll up the turkey slices and fit them inside the shell over the cream cheese layer. Lay spinach leaves over the turkey. Layer the red bell pepper strips over the spinach and the artichokes over the red bell pepper.

Spread remaining cream cheese mix over the inside of the top of the loaf and replace on top of the filled bottom.

Wrap entire loaf tightly in aluminum foil and refrigerate for several hours or overnight. I made mine the morning of the party.

To serve, unwrap and slice into 1-inch slices and stick a toothpick in each slice. Arrange on a platter and serve.

Makes 10-12 servings

Happy Cooking!

Roasted Cauliflower

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We had a whirlwind trip to Saratoga, NY, over the weekend for our nephew’s wedding.  Ten hours in the car last Friday on the way up and 10 hours in the car on Sunday on the way home.  Great wedding!  Our niece got married in June and our nephew in October.  I think we are done with weddings for a bit.

We had a great time in Saratoga ~ I used to be a regular back in the day but haven’t visited in over 30 years.  It’s changed for the better!!

On to the recipe…I love cauliflower.  I don’t care that it stinks when I cook it and I eat it cooked and raw.  I found this recipe some time ago and it’s delicious.  Easy to put in the oven while other things cook ~ my favorite!

I didn’t put the Parmesan on at the end or broil this particular time ~ it’s good either way.

Roast Cauliflower

2 tbsps minced garlic
3 tbsps olive oil
1 large head of cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and pepper to taste
1 tbsp chopped fresh parsley

Preheat oven to 450º. Grease a casserole dish.

In a large ziplock bag, place cauliflower, garlic, and olive oil and mix it around making sure all the cauliflower has some olive oil on it. Pour into the casserole dish and season with salt and pepper, if desired.

Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley and broil for 3-5 minutes to brown.

Makes 6 servings.

Happy Cooking

Green Beans with Cherry Tomatoes

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This recipe came from Eating Well I think although I didn’t find it there.  It’s a super simple and delicious side dish that goes with just about any main dish.  I used green beans and cherry tomatoes I got from the CSA bag I get every week.  Try it with super fresh green and tomatoes ~ out of this world!  It has little fat and it low calories to boot!

Green Beans with Cherry Tomatoes

2 tsps olive oil, divided
1 lb green beans, trimmed
1/2 cup water
1 cloves garlic, minced
1 1/2 cups cherry tomatoes, halved
1 tbsp balsamic vinegar
salt and pepper to taste

Heat 1 tsp olive oil in a large skillet over medium-high heat. Add green beans and saute, stirring often, about 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, about 3 minutes or until tender crisp or a few minutes longer if you like your beans more tender.

Push the beans to the side of the pan, add the rest of the oil and the garlic and saute until the garlic is fragrant, about 30 seconds. Add the tomatoes and stir everything inthe pan together and cook until the tomatoes begin to break down, 2 to 3 minutes.

Remove from heat, stir in the vinegar and the salt and pepper and serve.

Makes 4 servings.

Happy Cooking!

Raspberry Delight

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I was looking for a sugar-free, fat-free dessert after all the dessertiness of the holidays, and I found this in the recent issue of Kraft’s Food and Family magazine.  The recipe didn’t call for sugar-free, fat-free ingredients but I subbed them in and it worked great!  Even my full sugar, full fat loving DH couldn’t tell.

Now if, like lots of people, you don’t like Cool Whip, just sub in whipped whipping cream but just know that it will no longer be fat free.  You can alsochange the jello flavor and fruit to any you like.

This would be a terrific dessert in the heat of the summer!

Raspberry Delight

1 3 oz pkg sugar free raspberry jello
3/4 cup boiling water
2 cups frozen raspberries (do not tha)
1 cup fat free Cool Whip, thawed

Mix boiling water and the package of jello in a large bowl and stir until the jello is completely dissolved, about 2 minutes or so.

Stir the frozen fruit into the jello and keep stirring until jello starts to thicken. Add 1/2 cup of this mixture to the cool whip and stir until blended.

Spoon cool whip mixture into 4 dessert dishes and cover with the remaining jello mixture.

Refrigerate for at least 15 minutes or until set.

Makes 4 servings.

Happy Cooking!

Stuffed Portobellos

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This recipe is delicious!  When I was having trouble eating, I made it a few times.  There is a bit of prep time but other than that, it is a very easy recipe. I found the recipe in BH&G over the summer.

Stuffed Portobellos

Stuffed Portobellos

1 small yellow sweet pepper, cut in thin strips
1 small red onion. chopped
1 medium zucchini, coarsely shredded
1 carrot, shredded
1 stalk celery, sliced thin
2 cloves garlic, minced
2 to 3 tbsp olive oil
1 tbsp fresh basil, chopped
1 tbsp lemon juice
1 (5 ounce) pkg fresh baby spinach
1/2 cup plain bread crumbs
1/2 cup finely shredded fresh Parmesan cheese
4 (4-5 inch) portobello mushroom caps, stems and gills removed
4 slices provolone cheese

Preheat oven to 425º and line a cookie sheet with foil (the non-stick foil works great).

In a large skillet, cook and stir the yellow pepper, onion, zucchini, carrot, celery, and garlic in the hot olive oil over medium-high heat for approx. 4 minutes. Stir in the basil, lemon juice and 1/4 tsp each salt and pepper. Top with spinach and cover. Cook for 2 minutes or until the spinach is wilted. Remove from the heat and stir in the crumbs and half of the Parmesan into the spinach/veggie mixture and set aside.

Arrange mushrooms, stemmed side up on the prepared pan. Top each with a slice of provolone. Divide spinach mixture among the mushrooms.

Bake 15 minutes (mushrooms may get a little watery but I didn’t have this problem). Top with remaining Parmesan and bake for 2 more minutes or until heated through.

Makes 4 servings.

Happy Cooking!

My Signature

Greek-Style Baby Potatoes

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By now, everyone knows I LOVE potatoes in all forms.  This recipe is simple and delicious and would go with just about any main dish.  This recipe uses those really, really small potatoes that come in a 1 1/2 or 2 pound mesh bag.  I used the baby yukons but you can use any kind you like.

Baby Potatoes

Greek-Style Baby Potatoes

1 tbsp butter
1 tbsp olive oil
1 1/2 lbs baby potatoes (any kind) cut in half, if very small can leave whole
2 tbsps minced fresh oregano
1 tbsp lemon zest
2 tbsps freshly squeezed lemon juice
1 tbsp minced fresh garlic
1 tsp salt
pepper to taste

Heat the butter and oil over medium heat in a large skillet. Add potatoes in a single layer and cook until browned about 5 minutes. Turn the potatoes over and brown the other side.

Turn down the heat and cook until the potatoes are tender.

In a small bowl, mix the rest of the ingredients. When potatoes are tender and cooked through, add the garlic mixture to the pan and continue cooking until heated through.

Makes 4 to 6 servings.

Happy Cooking!

My Signature