Monthly Archives: July 2012

ARTICHOKE-SPINACH LASAGNA

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cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 cup vegetable broth
1 tbs chopped fresh rosemary
1 (12 oz) can marinated artichoke hearts, drained and chopped
1 (10 oz) pkg frozen chopped spinach, thawed, drained, and squeezed dry
1 (26 oz) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 oz) pkg herb & garlic feta, crumbled

preheat oven to 350 degrees. spray a 9″x13″ baking dish with cooking spray.

bring a large pot of lightly salted water to a boil. add noodles and cook for 8-10 minutes, or until al dente; drain.

spray a large skillet with cooking spray and heat on medium-high. saute onion and garlic for 3 minutes, or until onion is crisp-tender. stir in broth and rosemary; bring to a boil. stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. stir in pasta sauce.

spread 1/4 of the artichoke mixture in the prepared baking dish; top with 3 cooked noodles. sprinkle 3/4 cup mozzarella cheese over noodles. repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. sprinkle crumbled feta on top.

bake, covered, in the preheated oven for 40 minutes. uncover and bake 15 minutes more or until hot and bubbly. let stand 10 minutes before cutting.

6-8 servings

STEAK POT PIE

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1 cup chopped onion
2 tbs margarine
3 tbs flour
1 1 /2 cups beef broth
1/2 cup A1 original OR A1 bold & spicy steak sauce
3 cups cubed cooked steak (about 1 1/2 lbs)
1 (16 oz) pkg frozen broccoli, cauliflower & carrot mixture
prepared pastry for 1-crust pie
1 egg, beaten

in 2 qt saucepan, over medium-high heat, cook onion in margarine until tender. blend in flour; cook 1 minute more. add broth and steak sauce; cook and stir until mixture thickens and begins to boil. stir in steak and vegetables. spoon mixture into 8″ square glass baking dish. roll out and cut pastry crust to fit over dish. seal crust to edge of dish; brush with egg. slit top of crust to vent. bake at 400 degrees 25 minutes or until crust is golden brown. serve immediately. garnish as desired.

4 servings

ITALIAN STUFFED SANDWICH

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1 (16 oz) loaf italian bread, unsliced
8 slices bacon, chopped
2/3 cup chopped onion
2 cloves garlic, pressed and divided
1 (14 oz) can quartered artichoke hearts, drained and coarsely chopped
3/4 cup shredded parmesan cheese, divided
1/3 cup mayonnaise
1/4 cup minced fresh parsley, divided
1/4 tsp pepper
1 (16 oz) jar marinara sauce
1/3 cup dry white wine (optional)

cut off top one-third of bread loaf and set aside. scoop out remaining bread, leaving a 1/4″ thick shell.

tear bread into small pieces; set aside.

cook bacon in a large skillet until crisp; remove bacon, reserving 1 tbs drippings in skillet.

saute onion and 1 garlic clove in hot bacon drippings until tender.

stir in bread pieces, bacon, artichoke, 1/2 cup parmesan cheese, mayonnaise, 2 tbs parsley, and pepper.

spoon artichoke mixture into bread shell; cover with bread top. wrap in aluminum foil.

bake at 375 degrees for 20 minutes. open foil, and sprinkle sandwich with remaining 1/4 cup parmesan cheese. bake sandwich, uncovered, 5 more minutes. slice.

bring remaining 1 clove garlic and marinara sauce to a boil in skillet. reduce heat and simmer, stirring occasionally, 10 minutes.

stir in wine, if desired; simmer 5 minutes. remove mixture from heat, and stir in remaining 2 tbs parsley. serve sauce with sandwich.

4-6 servings

APPLE AND SPICE BAKED FRENCH TOAST

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1 (1 lb) unsliced french OR italian bread
8 lg eggs
1 cup sugar, divided
3 1/2 cups milk
1 tbs vanilla extract
6-8 med granny smith apples
1 tbs ground cinnamon
1 tsp ground nutmeg
2 tbs butter
warm maple syrup
whipped cream
fresh mint sprig, for garnish

slice bread into 1 1/2″ thick slices. arrange bread slices in a lightly greased 9″x13″ baking dish, placing tightly together.

beat eggs, 1/2 cup sugar, milk, and vanilla with a wire whisk until blended. pour half of the egg mixture over the bread.

peel, core, and slice enough apples to measure about 8 1/2 cups. place sliced apple over bread to cover. pour remaining half of the egg mixture over apple. combine remaining 1/2 cup sugar cinnamon, and nutmeg; spirnkle evenly over apple. dot with butter. cover and chill at least 8 hours.

bake, uncovered, at 350 degrees for 1 hour. remove from oven and let stand 5-10 minutes before serving. cut into squares, and serve with warm maple syrup; top with whipped cream. garnish, if desired.

8 servings

OLIVE OIL…

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Olive oil is produced in the olive-growing regions along the northern edge of the Mediterranean Sea. Olive oil is exported from Italy, Spain, Greece, France.

EXTRA-VIRGIN OLIVE OIL: A pale green/gold color; very flavorful and the most expensive olive oil. Use on salads or as a condiment to fully enjoy the rich fruit flavor. Less than 1% acidity.

VIRGIN OLIVE OIL – A flavorful oil; usually less expensive than extra-virgin oil. Acidity can be up to 4%.

PURE OLIVE OIL – Least expensive oil; very mild in flavor; readily available. Best used in cooking

LOW-CAL POTATO CHIPS

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2 lg baking potatoes
salt OR seasoned salt
paprika

preheat oven to 300 degrees. scrub and very thinly slice potatoes (easily done in a food processor or mandoline if you have one). spread out potato slices in a single layer on a large wire rack set over a baking pan.

season lightly with salt and paprika. place in the oven and bake for 50 minutes, or until potato chips are crisp and brown. to speed crisping after chips begin to brown, place on paper plate and microwave on HIGH for 1 minutes. store in a bag or tin.

makes about 70 chips

SPAGHETTI ALLA CARBONARA

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2 tbs olive oil
2 tbs butter
4 oz pancetta OR 6 slices bacon, cut into 1/4″ dice
1 lb spaghetti
5 eggs, well beaten
1/2 cup grated pecorino romano OR parmesan cheese
freshly ground black pepper

heat the oil and butter in a skillet; add the pancetta or bacon; saute until golden; lift from fat with a slotted spoon and drain on paper towels.

cook the pasta in plenty of boiling salted water until al dente, or firm to the bite, about 10 minutes; drain.

meanwhile beat the eggs, 1/4 cup of the cheese, and pepper in a large serving bowl. add the pasta; toss. sprinkle the pancetta or bacon on the top along with the remaining 1/4 cup cheese.

serves 4-6

7-LAYER DIP

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1 (12-16 oz) can refried beans
1 (8 oz) carton sour cream
1 (8 oz) carton avocado dip
1 cup or more cheddar cheese
1 (7 oz) can mild chili salsa
1 (5 oz) can sliced olives
1 lg tomato, diced

layer ingredients in order listed in a 9″x13″ pan or in 2 smaller serving dishes. cover with plastic wrap and refrigerate. serve with crackers or tortilla chips.

12-15 servings

FONDUE SUISSE

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1 clove garlic
1 lb swiss cheese, finely diced
3 tbs flour
2 cups dry white wine
1 tbs lemon juice (if desired – SEE NOTE)
1/2 cup kirsch
salt
1/4 tsp white pepper
nutmeg OR paprika

cut garlic into halves, rub inside of a foundue pot until well flavored, and then discard garlic. pour wine into the pot and place over LOW heat until bubbles start rising to the surface – DO NOT BOIL. add lemon juice at tis point, if requred.

place cheese in a bowl, sprinkle with flour, and mix lightly. then add the cheese mixture by handfuls, constantly stirring with a wooden fork or spoon in a figure-eight pattern until cheese is melted. be sure each handful is melted before you add the next.

after the last of the cheese has been added and the mixture begins to bubble, quickly add kirsch and seasonings to taste, stirring until blended.

makes 4 servings