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1 lb pizza dough, thawed if frozen
All-purpose flour, for work surface
1 package (1 lb) frozen chopped broccoli, thawed
2 garlic cloves, minced
Coarse salt and ground pepper
1 c marinara sauce
1 1/2 c shredded mozzarella
2 ounces thinly sliced Genoa salami, chopped
1 tbsp olive oil
Directions:
1. Preheat oven to 400˚. Line a large rimmed baking sheet with foil. Divide dough into 4 pieces. On a lightly floured work surface, stretch out each piece, first to a 3-by-4 inch oval, then to a 6-by-8 inch oval (let dough rest briefly if too elastic to work with).
2. Place broccoli in a strainer, and press to remove excess liquid. Transfer to a double layer of paper towels and pat dry.
3. Dividing evenly, scatter broccoli over dough, leaving a 1/2 inch border. Sprinkle with garlic, and season with salt and pepper. Dividing evenly, top with mozzarella, salami, and 1/2 cup marinara.
4. Starting at a shorter end, roll up each Stromboli, and place, seam side down, on baking sheet. Using the tip of a paring knife, cut two slits in the top of each. Bake until golden, 25 to 30 minutes. Serve Stromboli with 12/ cup marinara for dipping.
2 cans (14 1/2 oz each) chicken broth
1 medium potato, peeled and cubed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1/2 c frozen peas
1 bay leaf
1 tsp Italian seasoning
1/8 tsp pepper
1/2 c small shell pasta, cooked and drained
1 can (14 1/2 oz) diced tomatoes, undrained
1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.
2. Add the pasta and tomatoes; heat through. Discard bay leaf before serving.
1 can (14.5 oz) diced tomatoes in juice, drained
1/2 c chopped fresh parsley
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp jarred capers, drained
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves
1 package (10 oz) frozen leaf spinach, thawed and squeezed dry
Noodles for serving
Directions:
1. In a bowl, stir together tomatoes, parsley, 1 tbsp oil, lemon juice and capers. Season tomato relish with salt and pepper. Add garlic, dried parsley, and peppercorn, if desired. Cook noodles according to package direction.
2. Cut chicken into bite-sized pieces and cook in batches, until browned and opaque throughout, 1 to 3 minutes per side. Transfer to a plate, and cover loosely with foil.
3. To skillet, add spinach; season with salt and pepper. Cook, stirring, until heat through, 2 to 3 minutes. Top chicken with tomato relish, and serve with spinach. Serve over noodles.
1 medium zucchini, chopped
1 c chopped fresh mushrooms
1 small onion, chopped
4 garlic cloves, minced
1 tsp canola oil
1 carton (32 oz) chicken broth
2 cans (14.5 oz each) diced tomatoes with basil, oregano, and garlic, undrained
1 pkg (16 oz) frozen chopped broccoli, thawed
2 medium carrots, shredded
1 c meatless spaghetti sauce
1 tsp Italian seasoning
1 tsp adobo seasoning
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
Parmesan cheese, fro serving
1. In a Dutch oven, sauté the zucchini, mushrooms, onion and garlic in oil until tender. Add the broth, tomatoes, broccoli, carrots, spaghetti sauce and seasonings.
2. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until vegetables are tender. Stir in spinach; heat through. Garnish each serving with cheese.
3 cups cubed cooked chicken
4 medium carrots, cut into chunks
3 medium red potatoes, cut into chunks
3 celery ribs, sliced
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
2/3 c water
1/2 tsp salt
1/4 tsp pepper
Place chicken in a greased shallow 2 quart baking dish. Top with the carrots, potatoes and celery. Combine the soup, water, salt and pepper; pour over vegetables. Cover and bake at 350˚ for 60-75 minutes or until vegetables are tender.
Wednesday, March 17: Pepperoni Angel Hair w/Green Beer
Ingredients:
8 oz uncooked angel hair pasta, broken into thirds
1 small cucumber, peeled and chopped
1 medium green pepper, chopped
1 package (8 oz) sliced pepperoni, quartered
2 cans (2 1/4 oz each) sliced ripe olives, drained
1/2 c Italian salad dressing
1 1/4 c shredded Parmesan cheese
Directions:
1. Cook the pasta according to package direction. Meanwhile, combine the cucumber, green pepper, pepperoni and olives pin a large bowl.
2. Drain pasta and add to pepperoni mixture. Top with salad dressing and Parmesan cheese; toss to coat.
6 oz fresh mozzarella, cut into 1/2 inch pieces
Coarse salt and ground pepper
12 oz penne rigate
1 tbsp olive oil
1 pint cherry or grape tomatoes
1/2 c sun-dried tomatoes, sliced
2 garlic cloves, sliced
1/4 c snipped chives
1. Place cheese in freezer. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 c pasta water; drain pasta and set aside.
2. In pasta pot, heat oil over medium high. Add cherry tomatoes, sun-dried tomatoes, garlic and pasta water. Cook until cherry tomatoes soften, 2 to 4 minutes.
3. Add pasta, chilled cheese, and chives to pot, season with salt and pepper, and toss to combine.
2 tsp olive oil
1 1/2 c chopped onion
1 lb zucchini, diced (3 cups)
2 1/2 tsp ground cumin
1 can (14.5 oz) diced tomatoes with chilies
1 can (15 oz) black beans, rinsed
1 can (11 oz) corn niblets, drained
1 can (10 oz) mild enchilada sauce
1/2 c chopped cilantro
5 (8 in) tortillas
1 1/4 c shredded cheddar cheese
Sour cream
1. Heat oven to 400˚. Coat a 3 quart round baking dish with nonstick spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and sauté 5 minutes. Add zucchini and cumin, and sauté 5 minutes or until zucchini is crisp-tender. Stir in tomatoes, beans, corn and enchilada sauce, bring to a simmer. Remove from heat and stir in cilantro.
3. Put 1 tortilla in baking dish. Top with 1 1/2 cups zucchini mixture, sprinkle with 1/4 c cheese. Repeat layer 4 times.
4. Cover with foil and bake 20 to 25 minutes until bubbly around edges and cheese is melted. Cool 5 minutes. Cut into wedges and serve with sour cream, if desired.
12 oz uncooked penne pasta
1 lb ground beef or turkey
1 large onion, chopped
1 can (14.5 oz) diced tomatoes with basil, garlic, & oregano
1 can (6 oz) tomato paste
1/2 c water
3 c (12 oz) mozzarella cheese, shredded
1. Preheat oven to 350˚F. Cook pasta. Cook beef and onion. Drain. Stir in diced tomatoes, paste, and water. Heat
2. Coat 13x9x2 baking dish with cooking spray. Combine pasta with meat mixture and 2 c cheese. Pour into baking dish, top with remaining cheese.
3. Bake uncovered 20 to 25 minutes until heated through and cheese is melted.
1 can (20 oz) unsweetened pineapple chunks
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
2 garlic cloves, minced
3/4 tsp ground ginger
3 tbsp vegetable oil, divided
2 medium carrots, julienned
1 medium green pepper, julienned
4 oz spaghetti, cooked and drained
3 green onions, sliced
1 tbsp cornstarch
1/3 c soy sauce
1. Drain pineapple, reserving 1/3 c juice (discard remaining juice); set pineapple aside.
2. In a large skillet over medium heat, cook the chicken, garlic and ginger in 2 tbsp oil for 6 minutes. Add the carrots, green pepper and pineapple. Cover and cook 2-3 minutes or until vegetables are crisp-tender and chicken juices run clear. Stir in spaghetti and onions.
3. In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Stir in chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
1 lb ground beef
1 medium onion
1 garlic clove, pressed
1 c chunky salsa
1 can (6 oz) tomato paste
3/4 c water
1 pkt (1 oz) taco seasoning mix
12 taco shells
1 c shredded cheese
1 head of lettuce, shredded
2 Roma tomatoes
1. Chop onions. Place onions, beef and pressed garlic in skillet. Cook over medium-high heat 15-18 minutes or until beef is no longer pink, breaking into crumbles.
2. Add salsa, tomato paste, water, and taco seasoning mix. Bring to a simmer over medium heat.
3. Arrange 12 taco shells on a serving platter. Fill with beef mixture, shredded cheese, lettuce, and Roma tomatoes.
1 1/2 lbs new potatoes, halved or quartered if large
3/4 c chicken broth
1/4 c balsamic vinegar
8 garlic cloves, smashed
5 sprigs thyme
Coarse salt and ground pepper
1. Preheat oven to 425˚. In an 8 inch square baking dish, combine potatoes, broth, vinegar, garlic, and thyme; season with salt and pepper.
2. Bake until potatoes are tender and liquid is reduce to a glaze, about 1 1/4 hours, tossing twice.
3 tbsp olive oil
1 large onion, chopped
2 tsp chili powder
1 1/2 tsp cumin
1 tsp oregano
2 garlic cloves, minced
2 (15 oz) cans white kidney or navy beans, drained and rinsed
3 to 4 c diced cooked chicken
1 c frozen corn kernels
1 (7oz) can diced green chilies
2 c chicken broth, plus more for thinning, if desired
1/4 tsp salt
2 tbsp butter, softened
1 1/2 tbsp flour
Pepper
3 to 4 tbsp half-and-half or light cream (optional)
Grated cheese (optional)
1. Warm the oil in a large, heavy saucepan over medium heat. Add the onion and sauté, stirring often, for 7 minutes. Stir in the chili powder, cumin, oregano, and garlic and sauté for another minute. Stir in the white beans, chicken, corn, green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer and allow it to continue simmering, partially covered, for 10 minutes.
2. In a small bowl, blend the butter and flour. Add the mixture to the chili and stir until it thickens, about a minute. Add more salt and pepper to taste. If you like, add more broth to thin the chili or 3 to 5 tbsp of half-and-half or light cream to thicken it. Serve the chili hot, topped with cheese, if desired.
1 1/2 lb boneless, skinless chicken thighs, cut into chunks
2 c baby carrots, halved lengthwise
1 large leek, white and light green parts only, sliced (2 c)
1 tbsp tarragon
1 jar (12 oz) chicken gravy
1/3 c dry white wine
1 tbsp flour
1/2 tsp salt
8 oz fresh asparagus, trimmed, cut in 1 to 2 inch lengths
1/3 c thawed frozen peas
1. In a 3 quart or larger slow-cooker, put in chicken, carrots, leeks, and tarragon. Pour in gravy. Put in wine, flour and salt in gravy jar; cover and shake to mix. Pour into slow-cooker; toss to coat. Cover and cook on low 5 to 8 hours until chicken and vegetables are tender.
2. Turn on high. Add asparagus; cover and cook on high 10 to 15 minutes until asparagus are crisp-tender. Stir in peas.
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