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

Casseroles, Main Dish, Potatoes, Seafood

Potato Surimi Casserole

October 7, 2011 Sharon Leave a comment

1 package au gratin potatoes

1/2 cup milk

2 tablespoons unsalted butter

6 eggs, large

1 (8 oz.) can corn, creamed

1/2 pound Surimi seafood, chopped

2 tablespoons all-purpose flour

2 scallion tops, chopped

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1/8 teaspoon cayenne pepper

Heat oven to 450ºF. Prepare potatoes in 8x8x2″ baking dish. Follow package directions for milk and butter. Bake for only 15 minutes. Let stand for 5 minutes. Meanwhile, in bowl, combine eggs, corn, surimi, flour, scallions, salt, nutmeg and cayenne. Pour over potatoes. Reduce oven temperature to 350ºF. Bake until set, 45 minutes. Let stand 10 minutes. Cut into 6 squares.

6 Servings

Beef, Main Dish

Pot Roast Style Steak with Tomatoes

October 7, 2011 Sharon Leave a comment

1 1/2 teaspoons extra-virgin olive oil

1 pound sirloin or lean steak of choice, all visible fat removed, cut into serving-size pieces

2 cloves garlic, crushed or minced

2 Italian plum tomatoes, chopped

1 teaspoon fresh lemon juice

1/4 teaspoon dried oregano, crumbled

Black pepper to taste

Pinch of salt

Heat the oil in a large skillet over medium heat and sear the steaks until desired doneness, about 10 minutes for rare. Transfer the meat to a serving platter and cover with foil or a lid to keep warm. Set aside. Add the garlic to the skillet and sauté over low heat until golden, about 2 minutes, being careful not to burn it. Add the rest of the ingredients except the meat. Cook over medium heat until the tomatoes are tender but still have texture, about 5 minutes. Return the meat to the skillet, along with any juices, and cook gently for a few minutes to combine flavors. Transfer meat and sauce to the platter and serve immediately.

Cook’s Tip: Keep in mind that the meat will continue to cook slightly both when covered on the platter and when returned to the sauce. If you like your steak on the pink side, you might want to undercook it a bit to ensure desired doneness.

Chicken, Main Dish, Pork

Pork, Chicken and Potato Stew in Peanut Sauce

October 7, 2011 Sharon Leave a comment

1-1/2 pounds pork shoulder, cut into 1/3-inch cubes

5-1/2 tablespoons olive oil

1 pound boneless skinless chicken breasts, cut into 1-inch pieces

8 small purple Peruvian or red potatoes (about 1 pound), quartered

1 large onion, chopped

6 large garlic cloves, minced

4 cups low-sodium chicken broth

2 boxes (10 ounces each) frozen corn, thawed

1-1/2 tablespoons adobo sauce from canned chipotle in adobo

1/2 cup reduced-fat peanut butter

1/2 cup chopped fresh cilantro or flat-leaf parsley, for garnish

Rinse pork and pat dry; season with salt and pepper. Heat 2 tablespoons oil in a heavy 5-quart pot over moderately high heat until hot but not smoking. Add pork, in 3 batches, and cook, turning, until golden brown, about 6 minutes per batch (adding oil, 1 tablespoon at a time, as needed). Transfer, as cooked, with a slotted spoon to a bowl, leaving fat in pot. Rinse chicken and pat dry; season with salt and pepper. Add 1-1/2 tablespoons oil to fat in pot and heat over moderately high heat. Add chicken and cook, turning, until golden brown, about 3 minutes. Transfer with a slotted spoon to bowl with pork. Add potatoes, onion and garlic to pot; cook over moderately high heat until onion is softened, about 3 minutes. Stir in broth, corn, adobo sauce and peanut butter. Return pork and chicken to pot with any drippings and push into liquid. Simmer, uncovered, stirring occasionally, until slightly thickened, meat is cooked through and potatoes are fork-tender, 35 minutes; salt and pepper to taste.

To serve, ladle stew into bowls and garnish with cilantro, if desired.

6 Servings

Asian, Main Dish, Pork, Rice

Pork Fried Rice

October 7, 2011 Sharon Leave a comment

2 cups pork tenderloin, cooked, diced

2 cups rice, cooked

1/2 cup carrots, shredded

1/4 cup scallion tops, sliced

1/4 cup frozen peas

2 eggs

dash soy sauce

dash sesame oil

dash ginger

1 teaspoon garlic, crushed

1/2 teaspoon white pepper

Heat 2 tablespoons oil in large skillet. add 2 cups each of diced pork and rice, carrots, peas and scallions. Stir fry until hot. Add 2 beaten eggs and remaining ingredients. Stir until eggs are set.

4 Servings