Italian, Main Dish, Pasta

Red Pesto and Vegetable Penne

October 7, 2011 Sharon Leave a comment

1/4 cup olive oil

1 eggplant, cubed

1 red pepper, deseeded and chopped

1 orange bell pepper, deseeded and chopped

12 ounces dry penne pasta

3 tablespoons red pesto sauce

2 tablespoons rice vinegar

fresh ground black pepper

8 ounces feta cheese basil leaves (to garnish)

Heat the olive oil in a large pan, add the eggplant and peppers, and sauté over a moderate heat for 10 minutes until the eggplant is golden and the peppers softened and browned at the edges. While the vegetables are sautéing, cook the penne in a large pan of boiling water for 8 minutes or until al dente. Drain, return to the pan and add the red pesto, stirring until the penne is coated. Add the rice vinegar to the eggplant and pepper mix, and season with black pepper. Spoon the penne on to warm plates and pile the vegetables on top. Crumble over the feta cheese and serve garnished with basil leaves.

4 Servings

Mexican, Sandwiches, Wraps

Red Pepper Quesadillas

October 7, 2011 Sharon Leave a comment

Eight 8-in. flour tortillas

1 cup shredded Cheddar cheese (4 oz)

1 cup frozen chopped red bell peppers, thawed

1/4 cup sliced scallions

1/4 cup chopped cilantro (optional)

4 tsp vegetable oil

Note: Next time you make bean soup, serve these Mexican “grilled cheese” sandwiches on the side.

Sprinkle 4 tortillas with 1/2 cup of the cheese, the red peppers, scallions and cilantro. Top with remaining 1/2 cup cheese and tortillas. Heat 1 tsp oil in each of two nonstick skillets over medium heat. Cook a quesadilla in each about 2 minutes per side, turning once, until tortillas are crisp and cheese is melted; repeat with remaining quesadillas. Cut in wedges

4 Servings

Main Dish, Pasta, Vegetarian

Ravioli in Mushroom-Walnut Cream Sauce

October 7, 2011 Sharon Leave a comment

12 oz ravioli or tortellini, cooked according to package directions

2 Tbsp extra virgin olive oil

8 oz mushrooms, sliced

1/4 cup walnuts, chopped

1 cup heavy whipping cream

1/4 tsp black pepper

1 1/2 cups freshly grated Parmesan cheese

Heat olive oil in large skillet over medium heat. Sauté mushrooms and walnuts until mushrooms are golden brown. Add heavy cream stir frequently for 5 minutes, until sauce has slightly thickened. When cream stops simmering, turn heat to warm. Add pepper and Parmesan cheese; stir until sauce is smooth. Do not boil. Drain pasta and place on a serving plate. Pour sauce over pasta. Garnish with parsley. Serve immediately.

4 Servings

Casseroles, Main Dish, Vegetables, Vegetarian

Ratatouille

October 7, 2011 Sharon Leave a comment

1 1/2 cups eggplants, peeled and diced

1/2 cup onions, thinly sliced

1 clove garlic, minced

3 tablespoons olive oil

1 green bell pepper, sliced

1 red bell pepper, sliced

1 1/2 cups zucchini, sliced

1 (16 oz.) can tomatoes, stewed

1 teaspoon salt

1/4 teaspoon Italian seasoning

1 (7 3/4 oz.) can mushrooms

dash pepper

Place eggplant, onion, garlic and oil in a 2 quart casserole. Cook in microwave oven 5 minutes. Cut peppers into 1/2 strips. Mix peppers and zucchini with eggplant mixture. Add seasonings to tomatoes. Mix with vegetables. Cook in microwave oven 8-10 minutes. Let stand 5 minutes.

*You can use vegetable soup in place of tomatoes and cut corn off the cob and add to the casserole.

4 Servings

Main Dish, Pasta

Pumpkin Ravioli with Gorgonzola Sauce

October 7, 2011 Sharon Leave a comment

For a new way to enjoy pumpkin this season, try these pumpkin ravioli with a rich yet mellow Gorganzola sauce. You can assemble the ravioli a day ahead, cover with plastic wrap, and refrigerate. The ravioli will float when they are perfectly cooked. Pour a chilled chardonnay.

1 1/4 cups canned pumpkin

2 tablespoons dry breadcrumbs

2 tablespoons fresh grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon minced fresh sage

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg

30 round wonton wrappers

1 tablespoon cornstarch

Cooking spray

1 cup fat-free milk

1 tablespoon all-purpose flour

1 1/2 tablespoons butter

1/2 cup (2 ounces) crumbled Gorgonzola cheese

3 tablespoons chopped hazelnuts, toasted

Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.

Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.

Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola. Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.

6 Servings