Saturday, August 31, 2013

Tastes Like Lasagna Soup

2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (Whole-wheat lasagna noodles take a little longer to cook.)

Notes: I thought this was tasty, although it didn't taste quite as much like lasagna as I expected, given the name. I would suggest breaking the noodles into bite-size pieces. Also, we used mild Italian pork sausage, instead of turkey sausage.

Source: Deen Bros

Friday, August 30, 2013

White Pizza Grilled Cheese

4-6 slices fresh ciabatta bread (sandwich count depends on size of bread)
1 tablespoon olive oil
1/4 cup ricotta cheese
4 ounces finely shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 small clove garlic, minced
3/4 teaspoon Italian seasoning
Pinch of kosher salt
Pinch of fresh cracked pepper
2 thin slices provolone cheese

Lay out the bread and lightly oil one side.
In a small bowl, add ricotta cheese, shredded mozzarella cheese, Parmesan cheese, olive oil, minced garlic, Italian seasoning, salt and pepper. Mix to combine.
Add equal amount of filling to the un-oiled side of two slices of bread. Top with other slice of bread (oiled side out) and add to a skillet that has been heated over medium heat.
Cook till one side is toasted, carefully flip and toast other side. Serve hot.

Notes: Delicious! You could probably do this with some other kind of bread, but I don't think it would be as good without the ciabatta bread. Yields 2-4 sandwiches (depends on bread size). Check out the source link for a much better looking photo - I always have a hard time getting a shot I like with sandwiches.

Monday, August 26, 2013

Fish Tacos

1 lb. fresh or frozen skinless cod, orange roughy, or other fish fillets
2 tablespoons butter or margarine, melted
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
3 tablespoons mayonnaise or salad dressing
1 teaspoon lime juice
1 1/2 cups packaged shredded cabbage with carrot (coleslaw mix) or shredded cabbage
8 corn taco shells, warmed according to package directions
1 recipe Mango Salsa (below)

1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in single layer in greased shallow baking pan. Combine butter, cumin, and garlic powder. Brush over fish. Bake in a 450 degree oven for 4 to 6 minutes or until fish flakes easily when tested with a fork.
2. Meanwhile, in a medium bowl stir together mayonnaise and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices. Top with Mango Salsa.

Mango Salsa
Combine the following in a medium bowl:
1 1/2 cups chopped, peeled mangoes or peaches
1 medium red sweet pepper, seeded and finely chopped
1/4 cup thinly sliced green onions
1 jalapeno chile pepper, seeded and finely chopped
1 tablespoon olive oil
1/2 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper

Notes: It has been quite a while since we had this, but I remember enjoying it.

Source: Better Homes and Gardens New Cook Book, 12th Edition

Sunday, August 25, 2013

Bow Ties with Sausage and Sweet Peppers

8 ounces dried large bow ties (about 4 cups)
12 ounces spicy Italian sausage links
2 medium red sweet peppers, cut in to 3/4-inch pieces
1/2 cup vegetable broth or beef broth
1/4 teaspoon coarsely ground black pepper
1/4 cup snipped fresh flat-leaf parsley

1. Cook pasta according to package directions. Drain; keep warm.
2. Meanwhile, cut the sausage into 1-inch pieces. In a large skillet cook sausage and sweet peppers over medium-high heat until sausage is brown. Drain.
3. Add the broth and black pepper to sausage in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Pour over pasta; add parsley. Stir gently to coat.

Notes: I quite enjoyed this recipe and we'll likely have it again. Tasty and pretty easy to make.

Source: Better Homes and Gardens New Cook Book, 12th Edition

Saturday, August 24, 2013

Mississippi Roast

Chuck roast
Hidden Valley ranch dressing packet
McCormick Au Jus mix
1 stick of butter
5 pepperoncini peppers

Put the chuck roast in crock pot. Sprinkle with Hidden Valley ranch dressing. Add McCormick Au Jus mix, a stick of butter, and 5 pepperoncini peppers. DO NOT ADD WATER. Cook on low for 7-8 hours.

Notes: I really enjoyed the flavor of this meat, but it probably isn't for everybody. If it sounds like something you would like, then try it. We couldn't find pepperoncini peppers so we substituted a few banana peppers, which apparently are a bit sweeter and not quite as spicy. I've seen elsewhere online that it is recommended served over mashed potatoes with au jus sauce. We didn't know that when we had it.

Source: My cousin, Michelle, posted a link to this recipe on Facebook.