Pumpkin Wonton Ravioli

September 20, 2016 Leave a Comment
Pumpkin Wonton Ravioli -2

Pumpkin Wonton Ravioli

Pumpkin Wonton Ravioli

by Ree Drummond

1 stick unsalted butter

2 cloves garlic, minced

1 can (15 oz.) pumpkin puree

kosher salt

1/4 tsp. chili powder

1/4 cup pine nuts

1 large egg

48 wonton wrappers

1 1/2 cups shaved Parmesan cheese

6 sage leaves, rolled and very thinly sliced

freshly ground pepper

Melt 2 tablespoons of butter in a large skillet over medium heat.  Add the garlic and heat it for a couple of minutes (don’t brown it).  Add the pumpkin, 1/2 teaspoon salt and the chili powder.  Cook this filling for a few minutes, stirring occasionally, to warm it and cook off some of the excess liquid.  Remove from the heat and let it cool slightly while you get the other components ready.

Toast the pine nuts in a small skillet over medium-low heat, tossing and stirring occasionally, until golden.  Remove them to a plate and set aside.

Next, make browned butter: In the same small skillet, melt the remaining 6 tablespoons butter over medium-high heat; let it cook and bubble up for an additional minute or so, until the foam is golden brown.  Watch it carefully and take the pan  off the heat as soon as it’s ready.  Finally, beat the egg with 1 tablespoon cold water.  Now you’re ready Operation Ravioli.

Bring a pot of salted water to a boil.  Lay out a few wonton wrappers at a time and spoon about 2 teaspoons of the pumpkin mixture in the middle of each one.  Then, one at a time, dab your finger into the egg wash mixture and “paint” around the pumpkin on the wrapper.  Lay a second wonton wrapper on top of each one, match up the edges and press the two wrappers together, gently pressing out any air bubbles as you go.  To seal the ravioli, use a knife or square cutter to neatly trim the edges.  Set them aside while you work on the rest.

Drop a few ravioli at a time into the boiling water.  Boil them for 1 1/2 to 2 minutes, then remove with a slotted spoon and place on a platter or serving plates.  Spoon a little bit of browned butter over the ravioli, then sprinkle on the parmesan shavings, sage, toasted pine nuts ans a little pepper.

(This recipe was in”Food Network Magazine the Trick or Treat 2016 issue)

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Baked Ziti with Summer Squash

July 17, 2016 Leave a Comment

baked zizi with summer squashBAKED ZITI WITH SUMMER SQUASH

Weight Watchers : Cook it Fast

2 cups (about 6 oz.) whole wheat ziti of penne

2 tsp. olive oil

1 yellow summer squash, thinly sliced

1 small zucchini, thinly sliced

2 garlic cloves, minced

2 cups fat-free ricotta cheese

1 cup shredded fat-free mozzarella cheese

Cook ziti according to package directions, omitting salt if desired; drain.

Preheat oven to 375 degrees.  Spray 8-inch square baking dis with non-stick spray.

Heat oil in large non-stick skillet over medium heat.  Add squash, zucchini and garlic; cook, stirring until softened, about 6 minutes.  Stir in cooked ziti and marinara sauce.

Combine all together; transfer mixture to prepared baking dish; top with some extra mozzarella cheese.  Bake until heated through and bubbling, about 20 minutes.

Cook’s Note:  To add even more flavor to this dish, stir a handful of chopped fresh basil into pasta before baking.

(Recipe: Baked Ziti with Summer Squash was in Weight Watchers – Cook it Fast; August, 2014)

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Teriyaki Chicken & Snow Pea Stir-Fry

June 9, 2016 Leave a Comment

Teriyaki Chicken and Snow Pea Stir FryTeriyaki Chicken & Snow Pea Stir-Fry

2 tsp. Asian (dark) sesame oil

1 lb. skinless boneless chicken breast, cut into thin strips

2 garlic cloves, minced

1 (1/2 inch) piece fresh ginger, peeled and minced

1 red bell pepper, thinly sliced

4 scallions, thinly sliced

1 (5 0z.) can sliced water chestnuts, drained

6 oz. snow peas, trimmed

1/4 cup reduced-sodium chicken broth

1/4 cup teriyaki sauce

Pinch red pepper flakes

2 cups hot cooked brown rice

Heat large skillet or wok over medium-high heat until drop of water sizzles in pan.  Add oil and swirl to coat skillet.

Add chicken to skillet and stir-fry until browned and cooked through, about 5 minutes.  Using slotted spoon, transfer chicken to plate.

Add garlic and ginger to skillet and stir-fry until fragrant, about 30 seconds.  Add bell pepper, scallions and water chestnuts; stir-fry 2 minutes.  Add snow peas and stir-fry until bright green.  Add broth, teriyaki sauce and red pepper flakes; stir-fry until sauce is slightly reduced, about 1 minute longer.

Return chicken to skillet and stir-fry until heated through, about 1 minute.  Serve with brown rice.

Stir-fries are one of the quickest meals you can make, but once you start cooking, there’s little time to do anything but STIR!  Prep all your ingredients and arrange them near the stove before you begin for stress-free stir-frying.

Weight Watchers, Teriyaki Chicken and Snow Pea Stir-Fry, Cook it Fast, 2014

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Oven-Roasted Squash with Garlic and Parsley

October 6, 2015 Leave a Comment
Oven-Roasted Squash with Garlic and Parsley

Oven-Roasted Squash with Garlic and Parsley

This recipe, Oven-Roasted Squash with Garlic and Parsley, winter squash becomes tender and sweeter when roasted – a delicious side for a holiday dinner.

 

Oven-Roasted Squash with Garlic and Parsley Recipe

 

Oven-Roasted Squash with Garlic and Parsley

5 lbs. winter squash (such as butternut or buttercup),

 peeled, seeded and cut into 1 inch chunks

2 Tbsp. extra-virgin olive oil, divided

1 ½ tsp. salt

¼ tsp. freshly ground pepper, divided

3 cloves garlic, minced

2 Tbsp. chopped Italian parsley

 

Preheat oven to 375 F.

Toss squash with 4 teaspoons oil, salt and ¼ teaspoon pepper.  Spread evenly on a large baking sheet.  Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).

Heat the remaining 2 teaspoons oil in a small skillet over medium heat.  Add garlic and cook, stirring, until fragrant but not brown (30 seconds to 1 minute).  Toss roasted squash with the garlic and parsley.  Taste, adjust the seasoning and serve.

 

(Recipe for Oven-Roasted Squash with Garlic and Parsley, Diabetic Connect, 2015)

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Pork and Escarole Soup with Ditalini

April 10, 2015 Leave a Comment

 

Pork and Escarole Soup with Ditalini

Pork and Escarole Soup with Ditalini

I found this recipe for Pork and Escarole Soup with Ditalini, in The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  I hope you enjoy this recipe….

 

Pork and Escarole Soup with Ditalini Recipe

 

Pork and Escarole Soup with Ditalini

2 Tbsp. olive oil

2 cloves garlic, minced

1 ½ cups sliced pork (1/2 inch pieces)

3 cups (tightly packed) thinly sliced escarole

6 cups Kitchen Basic Chicken Broth

½ cup ditalini pasta

1 Tbsp. chopped fresh oregano

½ tsp. dried thyme

3 Tbsp. grated parmesan cheese, plus extra for garnish

Salt and freshly ground black pepper

 

In a soup pot, heat the olive oil on medium-low heat.  Add the garlic and sauté until soft.  Add the pork, increase heat to medium-high heat, and brown quickly.  Reduce heat back to medium-low heat.  Add the escarole and cook until it just begins to wilt.  Add broth, increase heat to high, and bring to a boil.  Reduce to a simmer and add the oregano, thyme, and parmesan; simmer for 5 minutes.  Add salt and pepper to taste.

Cook the pasta until al dente, according to package directions.  Drain and stir it into the soup.  Ladle into warm soup bowl and sprinkle with parmesan.

 

(Recipe for Pork and Escarole Soup with Ditalini, was in The Everything Soup Cookbook, 2002, 2014)

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Broccoli Shrimp Alfredo

March 9, 2015 Leave a Comment

 

Broccoli Shrimp Alfredo

Broccoli Shrimp Alfredo

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

After tasting fettuccine Alfredo at a restaurant, I tried to duplicate the recipe at home.  You can’t imagine how pleased I was when I came up with delicious version.  Not only does my family love the creamy dish, but my husband prefers it to the one at the restaurant.

              Rae Natoli                                                                          Kingston, New York

 

Broccoli Shrimp Alfredo Recipe

 

Broccoli Shrimp Alfredo

8 oz. uncooked fettuccine

1 lb. uncooked medium shrimp, peeled and deveined

3 garlic cloves, minced

½ cup butter, cubed

1 package (8 oz.) cream cheese, cubed

1 cup milk

½ cup shredded Parmesan cheese

4 cups frozen broccoli florets

½ tsp. salt

Dash pepper

 

Cook fettuccine according to package directions.   Meanwhile, in a large skillet, sauté shrimp and garlic in butter until shrimp turn pink.  Remove and set aside.

In the same skillet, combine the cream cheese, milk and Parmesan cheese; cook and stir until cheeses are melted and mixture is smooth.

Place 1 inch of water in a saucepan; add broccoli.  Bring to a boil.  Reduce heat; cover and simmer for 6-8 minutes or until tender.  Drain.  Stir the broccoli, shrimp, salt and pepper into cheese sauce; heat through.  Drain fettuccine; top with shrimp mixture.           4 servings

 

 

(Recipe for Broccoli Shrimp Alfredo was in www.tasteofhome.com, 2015)

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Escarole Soup

December 29, 2014 Leave a Comment

 

Escarole Soup

Escarole Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 Escarole Soup Recipe

 

Escarole Soup

1 head escarole

1 large onion

1 ½ cups diced celery

3-4 cloves garlic

8 cups basic vegetable stock (I use Kitchen Basics because it has LOW SODIUM)

2 bay leaves

2 Tbsp. olive oil

1 tsp. oregano

Salt and pepper

Parmesan cheese, grated (optional)

 

Tear the escarole into small pieces.  Dice the onion and celery.  Mince the garlic.

In a soup pot, begin warming the broth, alone with the bay leaves.

In a large saucepan, heat the oil, add the onion, garlic, celery and oregano, sauté for about 4 minutes (I would sauté until the celery is cooked) on low heat.  Add the escarole, stirring constantly, until it wilts.  Transfer this mixture to a soup pot.  Simmer gently for about 30 minutes.  Remove the bay leaves.

Season with salt and pepper to taste.

 

(Recipe for Escarole Soup, was in The Everything Soup Cookbook, 2002, 2014)

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Herb-Crusted Prime Rib

December 20, 2014 Leave a Comment

 

Herb-Crusted Prime Rib

Herb-Crusted Prime Rib

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Prime rib always makes an impression on a holiday dinner table.  But it’s actually easy to prepare.  This roast is wonderfully flavored with lots of fresh herbs.

          Jennifer Dennis                                                                 Alhambra, California

Herb-Crusted Prime Rib Recipe

 

Herb-Crusted Prime Rib

1 large shallot, coarsely chopped

6 garlic cloves, quartered

3 Tbsp. minced fresh rosemary or 1 Tbsp. dried rosemary

2 Tbsp. minced fresh oregano or 2 tsp. dried oregano

2 Tbsp. minced fresh thyme or 2 tsp. dried thyme

2 Tbsp. minced fresh sage or 2 tsp. rubbed sage

2 Tbsp. olive oil

3 tsp. pepper

1 tsp. salt

1 bone-in beef rib roast (4 lbs.)

Sauce:     1 ½ cups reduced-sodium beef broth

1 cup dry red wine or additional reduced-sodium beef broth

1 tsp. butter

½ tsp. salt

 

Preheat oven to 350 F.  Place the first six ingredients in a food processor; cover and pulse until finely chopped.  Add oil, pepper and salt; cover and process until blended.  Rub over roast.  Place on a rack in a large roasting pan.

Bake, uncovered for 1 ¾ to 2 ¼ hours or until meat reaches desired doneness (for medium-rare thermometer should read 145 F; medium, 160 F.; well-done, 170 F.)

Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing.

Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup.  Remove from heat; stir in butter and salt.  Slice roast; serve with sauce.          8 serving

 

(Recipe for Herb-Crusted Prime Rib was in www.tasteofhome.com, 2014)

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Thai Pork Noodle Bowl

December 3, 2014 Leave a Comment

 

Thai Pork Noodle Bowl

Thai Pork Noodle Bowl

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This recipe, Thai Pork Noodle Bowl, was advertising pork in the Taste of Home magazine.  I love pork dishes, so here goes.

Thai Pork Noodle Bowl Recipe

 

Thai Pork Noodle Bowl

4 boneless ribeye (rib) pork chops (3/4 to 1 inch thick)

Marinade:        ¼ cup soy sauce

¼ cup chopped cilantro or 1 Tbsp. dried cilantro

3 cloves garlic, crushed

3 Tbsp. brown sugar

1 Tbsp. vegetable oil

1 lime, juiced

Peanut Noodles & Sauce:         10 oz. pasta (spaghetti, linguini or angel hair)

1 lime, juiced

2 cloves, finely minced

½ cup peanut butter

1 cup hot water

2 Tbsp. soy sauce

 

In large baking dish, arrange ribeye pork chops evenly.  Whisk marinade ingredients together in bowl.  Set ¼ cup marinade in refrigerator.  Pour remaining marinade over pork chops and marinate 20-30 minutes.

Meanwhile, cook pasta according to package directions.  Whisk together remaining peanut sauce ingredients in large bowl.  Drain cooked pasta; toss with peanut sauce.  Add more soy sauce if desired.

Heat an indoor grill pan or outdoor grill to medium-high.  Remove pork chops from marinade and discard excess marinade.  Place pork chops on hot grill and cook 4 minutes on each side, flipping once until internal temperature of pork measures between 145 F. (medium rare) and 160 F. (medium) on meat thermometer.

Transfer grilled pork chops to a cutting board and let rest 3 minutes.  Slice pork against grain.  Pour reserved refrigerated marinade over sliced pork and serve over peanut noodles.         4 servings

 

(Recipe for Thai Pork Noodle Bowl was in www.tasteofhome.com, 2014)

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Turkey Burritos with Fresh Fruit Salsa

December 2, 2014 Leave a Comment

 

Turkey Burritos with Fresh Fruit Salsa

Turkey Burritos with Fresh Fruit Sals

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Packed with fruit, veggies, nutrition and flavor, this lighter, whole-grain twist on traditional burritos is sure to be a big hit with your family.  “Even our pickiest eater loves these with the sweet-spicy fruit  salsa.  Yum!”  This recipe is “Diabetic Friendly”!

                Lisa Eaton                                                                                           Kenneburk, ME

Turkey Burritos with Fresh Fruit Salsa Recipe

 

Turkey Burritos with Fresh Fruit Salsa

1 pint grape tomatoes, quartered

1 medium mango, peeled and chopped

2 medium kiwifruit, peeled and chopped

3 green onions, thinly sliced

3 Tbsp. finely chopped red onion

1 jalapeno pepper, seeded and chopped

1 Tbsp. lime juice

Burritos:       1 lb. lean ground turkey

½ tsp. ground turmeric

¼ tsp. ground cumin

1 Tbsp. olive oil

2 garlic cloves, minced

½ cup Burgundy wine or reduced-sodium beef broth

1 jar (16 oz.) salsa

2 cups frozen corn, thawed

 1 can (15 oz.) black beans, rinsed and drained

10 whole wheat tortilla (8 inch), warmed

1 cup (4 oz.) shredded reduced-fat cheddar cheese

 

For salsa, combine the first seven ingredients.  Chill until serving.

In a large nonstick skillet, cook the turkey, turmeric and cumin in oil over medium heat until turkey is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in wine.  Bring to a boil.  Reduce heat; simmer, uncover, for 3-5 minutes or until thickened.

Stir in the salsa, corn and black beans.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened.  Remove from the heat.

Spoon about ½ cup turkey mixture off center on each tortilla.  Sprinkle with cheese.  Fold sides and ends over filling and roll up.  Serve with salsa.         10 servings

 

(Recipe for Turkey Burritos with Fresh Fruit Salsa  was in www.tasteofhome.com, 2014)

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