cooking the recipe: December 2012

Sunday, December 30, 2012

3 Ingredient Baked Ravioli Dinner

You really can't mess this up and it's delicious.I had this in the oven within 5 min, 40 minutes and dinner was ready ..Made this with cheese ravioli and tomato basil sauce. My friend Steve said it would be even better with meat sauce or meat ravioli, But I love cheese Ravioli.

1 bag (25 Oz. Bag) Frozen Ravioli
1 jar (26 Oz. Jar) Marinara Sauce
2 cups Shredded Mozzarella Cheese

Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.

Spread 3/4 cup of the pasta sauce in baking dish

Arrange half of the frozen ravioli in a single layer over the sauce;

use half of the remaining pasta sauce and half of the mozzarella cheese

Repeat layers once, starting with ravioli. .

cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center.

Let stand for 10 minutes before serving

Sprinkle a little Parmesan Cheese on the top, You will enjoy this recipe for sure.

Eat Well!

Wednesday, December 26, 2012

Barley Paella - Low Glycemic, Vegan - Good for a large party or small gathering

By Rob Leighton

A vegan barley paella is festive - great for a large party or small gathering. Try this on New Year's eve.

1 cup well rinsed pearled barley

2 cups water

1 cup onion, diced

2 T extra virgin olive oil

1 cup peas, fresh or frozen

1/2 cup roasted pepper, cut into 1/2" wide strips

1 cup artichoke hearts, quartered, canned or frozen

1 T capers

1 cup white wine

1 tsp smoked paprika

1/2 tsp turmeric

1/2 cup black beans, cooked and rinsed (optional)

1/2 cup fresh chopped parsley

Methods/steps

Pre-heat the oven to 350 degrees.
Rinse the barley in strainer until the water runs clear. Set aside to drain.

Heat an ovenproof pan over medium heat. Add the rinsed barley and chopped onion to the pan and toast for five minutes, stirring regularly and making sure that barley does not burn or stick to bottom of pan. Add the turmeric and 2 cups of water to the hot barley. Stir until the yellow color of the turmeric is dispersed. Cover, lower heat, and cook for 25 minutes.
Blend the smoked paprika, olive oil, capers, peas and optional black beans into the pan with the barley. Stir in the white wine and gently mix. Layer the roasted red peppers and artichoke quarters on top of the barley. Cover and bake in the oven for 15 minutes. Remove the cover and bake for another 5 minutes. Garnish with the chopped parsley.

Nutritional Statement per serving: Calories 215: Protein (g) 10; Carbohydrates (g) 37; Total Fiber (g) 10; Soluble Fiber (g) 3; Sugars (g) 3; Fat (g); 6; Saturated Fat (g)1; Monounsaturated Fat (g) 4; Polyunsaturated Fat (g)1; Trans Fatty Acid (g) 0; Cholesterol (mg) 0; Calcium (mg) 40; Magnesium (mg) 55; Potassium (mg) 285; Sodium (mg) 170..

Additional Tips

Sunday, December 2, 2012

6 ingredient supper spaghetti marinara & Italian sausage

This is an amazing dish, the recipe is so simple. The dish has so much favor both heartily rich and delicate like something you would expect to get in a very good Italian restaurant. I"ll be making this a lot,especially for company. Would be a real treat for a pot luck, hum well maybe not, the taste is a bit fancy for pot luck. better for romances with candles and wine .. This is one you got to try, no kidding!! I used Ragu meat favor sauce and mild Italian sausage I bought from Target

Serving: 4 kitchen time: 30 min total time: 1 hour
INGREDIENTS:
1 lb Italian sausage links, cut into 1"pieces
1 sliced onion
1 green pepper cut into thin strips
1 jar ( 24 oz) marinara pasta sauce
8 oz spaghetti
1/4 cup grated Parmesan cheese

DIRECTIONS:
coat 12" skillet with cooking spray,add 1 tbs oil to skillet; ( i used olive oil) heat over medium heat. Add sausage;cook, stirring frequently, until brown and almost cooked through, 10-13- min. With slotted spoon transfer sausage to bowl; reserve...In drippings in skillet, cook onion and pepper, stirring occasionally,until starting to soften,5 min. Stir in pasta sauce, stirring up any brown bits from the bottom of skillet. Return sausage to skillet; over high heat, bring to a boil. cover; over low heat, cook until sausage is cooked . through,10-15 min .Meanwhile cook spaghetti according to package directions; drain, reserving 1 cup of the cooking water, stir spaghetti and Parmesan into sauce mixture in skillet. If sauce is too thick stir in some reserved water.Serve sprinkled with chopped fresh parsley.

coat 12" skillet with cooking spray,add 1 tbs oil to skillet; ( i used olive oil) heat over medium heat

add sausage;cook, stirring frequently, until brown and almost cooked through, 10-13- min.

cut green pepper and onions into thin slices

with slotted spoon

transfer sausage to bowl; reserve..

In drippings in skillet, cook onion and pepper, stirring occasionally,until starting to soften,5 min.

stir in pasta sauce, stirring up any brown bits from the bottom of skillet.

return sausage to skillet; over high heat, bring to a boil. cover; over low heat, cook until sausage is cooked .

.meanwhile cook spaghetti according to package directions; drain, reserving 1 cup of the cooking water, stir spaghetti and Parmesan into sauce mixture in skillet. if sauce is too thick stir in some reserved water.serve sprinkled with chopped fresh parsley

EAT WELL!!

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