Three Cheese Penne Pasta with Turkey Sausage

Posted by on November 16, 2009

This recipe is soooooo good, why not double the recipe and enjoy on another hectic night! When freezing, I take a sheet of saran cling wrap and put it right onto the food to prevent freezer burn. I then cover tightly with heavy duty aluminum foil. You can write on the foil with a sharpe pen the contents and the date. You’ll want to use within about 2 months. You could also just double the sauce portion of the recipe and freeze it, just thaw, boil some pasta and you have dinner!

RECIPE:
1 cup part-skim ricotta cheese
1 ½ cups shredded part-skim mozzarella, divided
3 T. fresh parsley
1 lb. whole-wheat penne
1 T. olive oil
1 ¼ lb. turkey sausage, casings removed
1 large onion, chopped, 4 cloves fresh garlic, chopped
1- 28 oz. can tomato sauce,
1- 28 oz. can crushed tomatoes
1 t. dried oregano, 1 t. salt
½ t. red pepper flakes
½ t. ground black pepper
¼ cup grated parmesan cheese

Pre heat oven to 375’. Coat a 9”x13” pan with cooking spray. In small bowl, combine ricotta, ¾ cup mozzarella, & parsley. Heat oil in large pot over medium heat. Add turkey sausage, cook through. Add onion and cook until translucent, you can add a little olive oil if turkey is too dry. Add garlic, cook about one minute. Add tomato sauce, crushed tomatoes, oregano, salt, pepper flakes, & black pepper. Bring to a simmer over medium-low heat, about 15 minutes. While sauce is simmering, cook pasta according to box instructions. Drain well. Remove sauce from heat, add cheese mixture and pasta; mix well. Pour into prepared pan and top with remaining mozzarella & parmesan cheese. Bake for 25 minutes or until cheese is melted. If frozen, thaw in refrigerator for 24 hours, bake at 350’ covered for 1 hour. Remove foil; bake additional 20 minutes or until cheese is melted and heated completely through. Enjoy!

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Red Cabbage & Avocado Salad

Posted by on November 16, 2009

This is one of my favorite salads, it’s fresh, delicious and easy to prepare. Red cabbage has the same heart healthy benefits as green cabbage with the added photochemical that acts as an antioxidant that can improve memory & protect against cancer. It is very easy to get your daily vegetable requirements with a salad like this!

RECIPE:
1 small head of red cabbage, cored and thinly sliced
1 cup frozen petite green peas, thawed
½ small red onion, finely chopped
1 avocado, pitted & cut into small chunks
2 T. olive oil
1 T. cider vinegar
½ t. granulated garlic
Salt & pepper to taste

Combine first four ingredients in a large mixing bowl. Drizzle olive oil over cabbage and gently toss. Add granulated garlic, a couple of pinches of salt and a pinch of black pepper, gently toss. Add vinegar and gently mix well. Taste before serving and adjust seasoning if needed.

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Delicious Sauteed Cabbage…..

Posted by on November 14, 2009

There are so many ways to prepare vegetables that are simply fantastic! Oven roasting, pan roasting, braising, just to name a few. For a delicious twist on cabbage, why not try sauteing? When you apply a slow, steady heat to cabbage (or onions), you bring out the natural sugar in the vegetable, causing it to caramelize. You simply thinly slice 1/2 head of cabbage, removing the core. In a large saute pan, heat over medium heat until very hot; add about 2 Tablespoons of olive oil, add cabbage and STIR OFTEN to prevent burning. Add salt and pepper to taste, I recommend tasting throughout cooking to get the seasoning right. The cabbage cooks down and becomes very sweet & tender, simply delicious! (cooking time is about 40 minutes) You could also add a little garlic at the end of cooking and toss with hot cooked linguine pasta and some fresh grated parmesan cheese, OH MY!!

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Stress Free Gift Giving…..

Posted by on November 13, 2009

It’s that time of year again! I have been doing most of my gift shopping on line for the past few years, it’s convenient, you can avoid crowds, save gas, and you can do it in your pajamas with a hot cup of coffee (and possibly a nice piece of Texas Sheet Cake!) If you have a foodie on your list, Cooking.com is the ticket. You can find absolutely ANYTHING you need for the kitchen, at many different price points. Anyone who loves to cook loves to receive something useful for their kitchen, myself included! Take a moment to peruse cooking.com, you will be amazed!

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Texas Sheet Cake

Posted by on November 11, 2009

This cake is so moist and delicious! The recipe is very easy and will become a family favorite for years to come. There is just a hint of cinnamon in the recipe that gives it a very interesting twist.

RECIPE: For the cake:
2 cups all purpose flour
2 cups granulated sugar
1 t. baking soda
½ t. ground cinnamon
½ t. salt
¾ cup water
½ cup butter
¼ cup unsweetened cocoa
1 t. cider or white vinegar
1 t. vanilla; 2 large eggs

ICING:
6 T. butter
1/3 cup milk
¼ cup unsweetened cocoa
3 cups powdered sugar
2 t. vanilla.

1) Preheat oven to 375’.
2) Coat a 15”x 10” jelly roll pan with cooking spray, dust with 2 teaspoons flour.
3) In measure out 1 cup milk, add vinegar & stir. (we are making a buttermilk substitute)
4) In a large mixing bowl, combine flour, sugar, soda, cinnamon, & salt; stir well with a whisk.
5) Into a small saucepan, combine ¾ cup water, ½ cup butter, and ¼ cup cocoa, bring to a boil, stirring frequently. Pour into flour mixture and beat with a mixer at medium speed until well blended. Add milk, vinegar, 1 t. vanilla, and eggs; beat well. Pour into prepared pan; bake at 375’ for 17 minutes or until toothpick comes out clean. Cool on wire rack.
6) To prepare icing, combine 6 T. butter, milk & ¼ cup cocoa in medium saucepan; bring to a boil stirring constantly. Remove from heat, with your electric hand mixer, gradually in powdered sugar and 2 t. vanilla. Spread over hot cake. Cool completely. **if you do not have a 10” x 15” pan, you can use a 9” x 13” pan, bake at 375’ for 20-24 minutes.

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Black Bean & Corn Salad

Posted by on November 10, 2009

This is an amazing salad that keeps very well in the refrigerator, make it at the beginning of the week and enjoy for lunch throughout the week. I love to add a few slices of fresh avocado. Also great with grilled chicken, fish, tacos or fajitas.

RECIPE:

1- 14 oz. can black beans, drained and rinsed
2 cups frozen white corn, thawed
½ red pepper, finely chopped
½ red onion, finely chopped
1 small jalapeño pepper, seeded & finely chopped
1 small bunch fresh cilantro, cleaned & chopped
2 limes, juiced
1 T. honey
1 T. olive oil
1 large crushed clove garlic, or 1 t. granulated garlic
½ t. salt
¼ t. pepper.

1) In medium sized bowl, mix black beans through cilantro.
2) In small mixing bowl, whisk remaining ingredients until blended. Pour over bean mixture and mix well. Refrigerate immediately after use. Best when used within 5 days. Makes about eight ½ cup servings.

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Test your food safety knowledge…..

Posted by on November 8, 2009

What is the best way to defrost a frozen turkey?…………A. In a bowl of water on the counter, B. On the counter on top of paper towels, C. In the refrigerator, D. In the microwave……………………..The answer is C, in the refrigerator. You must allow several days for a large bird to defrost. If after several days it is not defrosted, you can place the bird in a large bowl in the sink and allow cold water to run into the bowl, overflowing down the drain. I would recommend ordering a fresh turkey, you can pick it up the day before Thanksgiving and simply bake it on Thanksgiving day! Butch Novack, at The Villager in Oak Park sells fabulous fresh turkeys, I believe you must order ahead. The number is 708-386-1800. The address is 1135 Chicago Avenue.

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Quick Tomato Basil Soup with Grilled Cheese

Posted by on November 3, 2009

Grilled cheese & tomato soup are really the definition of comfort to me! This recipe is so quick and delicious, add this to your rotation of favorite dinners. Your kids will applaud you!

Recipe:

1 large onion, finely chopped
5-6 cloves garlic, minced
3 T. olive oil
1/4 t. red pepper flakes
1 t. dried thyme
1 t. dried oregano
1 T. Better Than Bouillon Chicken Base
2-28 oz. cans crushed tomatoes
1-28 oz. can tomato sauce
2 cups water
1 T. sugar
2 t. kosher salt
½ t. ground black pepper
1 large bunch fresh basil, rinsed

In large soup pot over medium heat add oil and onion, cook until translucent. Add garlic, red pepper flakes, thyme, & oregano. Sauté one minute. Add crushed tomatoes, tomato sauce, water, sugar, salt, & pepper. Simmer for about 15 minutes. Roll basil leaves and slice thinly. Add to soup just before serving. Serve with grilled cheese. I love to use brie with apple slices on sour dough or sharp cheddar & smoked ham on whole wheat as an alternative. Brush with olive oil and grill until golden brown. Deeeeelish!! **if you don’t have the bouillon base, you can simply substitute 2 cups of chicken stock** Yields about 12 cups of soup. Why not double this recipe and freeze for a another hectic night?

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Equipment Corner…..

Posted by on October 30, 2009


Due to the economy, many of us are spending more and more time in our kitchens. This is not a bad thing, meals prepared at home are healthier and much less expensive. I highly recommend a food processor, many of you may already have one. You could certainly start out with a mini cuisinart, they run about $50 and would be worth the investment. You will save money making your own graham cracker crumbs, bread crumbs, and chopped nuts. I also use mine to make small batches of salad dressings and to chop herbs. If you have one and seldom use it, please get it out! It is one of the safest items in the kitchen as you can’t turn it on unless the top is properly attached. Don’t be afraid, you can do it!!

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Test your food safety knowlege……

Posted by on October 30, 2009

Where is the best place to store eggs in your refrigerator?
A. In the vegetable crisper;
B. In the door;
C. In the deli drawer;
D. On a middle shelf towards the back

……………………………………….
The answer is D. This is the coolest part of the refrigerator. You do not want to store them in the door because it is the warmest part of the refrigerator due to teenagers standing at the open door waiting for something delictable to magically appear…..and yes, this happens repeatedly.

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