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1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 medium stalks celery, finely chopped
3 cloves garlic, minced
8 ounces whole-wheat rigatoni or penne (about 3 cups)
8 ounces lean (93% or leaner) ground beef
1/3 cup dry red wine
1 14-ounce can petite diced tomatoes
2 tablespoons tomato paste
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Heat oil in a large nonstick skillet over medium heat. Add onion, carrots, celery and garlic; cook, stirring occasionally, until just tender, 6 to 8 minutes.
Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain.
Add beef to the vegetables and cook, breaking up with a wooden spoon, until cooked through, 3 to 4 minutes. Increase heat to medium-high, add wine and cook until almost evaporated, 1 to 1 1/2 minutes. Stir in tomatoes, tomato paste and nutmeg; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes. Remove from the heat and stir in salt and pepper.
Serve the pasta with the sauce.
4 servings, 1 cup pasta & about 1 cup sauce each
Make Ahead Tip: Refrigerate the sauce for up to 3 days or freeze for up to 6 months.
2 cups (8 ounces) uncooked rotini pasta
1 cup frozen sweet corn
1 jar (16 ounce) medium garlic cilantro salsa
1/4 cup olive oil
3 tablespoons lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 cup chopped fresh cilantro
1 medium red bell pepper, chopped (1 cup)
1 can (15 ounce) black beans, drained and rinsed
1 can (2.25 ounce) sliced ripe olives, drained
Cook pasta as directed on box, adding corn during last 2 minutes of cook time. Drain and rinse with cold water.
In a large bowl, stir together salsa, olive oil, lime juice and salt. Stir in pasta and remaining ingredients.
Cover and refrigerate at least 2 hours before serving.
Makes 8 servings.
1 lb lean (at least 80%) ground beef
2 cups frozen bell pepper and onion stir-fry (from 16-oz bag)
1 can (11 oz) Green Giant® super sweet yellow and white corn
1 can (4.5 oz) Old El Paso® chopped green chiles
1 package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning mix
1 jar (8 oz) Old El Paso® taco sauce
3 cups coarsely broken white corn chips (about 5 oz)
2 cups shredded Mexican cheese blend (8 oz)
Spray 12×8-inch (2-quart) glass baking dish and sheet of foil (large enough to cover dish) with cooking spray.
In 12-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
Stir in bell pepper and onion stir-fry, corn, chiles and taco seasoning mix. Cook 5 minutes, stirring frequently, until bell peppers and onions are tender. Stir in taco sauce. Remove from heat.
Spoon half of beef mixture evenly in bottom of baking dish. Cover with 2 cups of the chips. Sprinkle 3/4 cup of the cheese over chips. Spoon remaining half of beef mixture evenly over cheese. Sprinkle with 1 cup cheese. Top evenly with remaining 1 cup chips. Cover baking dish tightly with foil, sprayed side down. Refrigerate at least 4 hours or overnight.
When ready to bake, heat oven to 375°F. Bake casserole covered 20 minutes. Uncover; sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until casserole is thoroughly heated and cheese is melted. Cut into squares.
High Altitude (3500-6500 ft): Bake covered 35 minutes. Uncover; add cheese. Bake 5 to 10 minutes longer.
Makes: 8 servings
7 large eggs
2 cups milk
7 slices bread, trimmed and cubed
1 cup fully-cooked diced ham
1/3 cup finely chopped onion
2 cups medium cheddar cheese (grated)
1 teaspoon dry mustard
Sliced tomatoes for topping
Sliced green onions for topping
Beat eggs and add milk, mixing well. Fold in remaining ingredients, except tomato and chives. Pour into a greased 13 x 9 x 2-inch baking pan. Cover and refrigerate overnight.
Top with sliced tomatoes and sprinkle evenly with green onion
Bake in 325*F (160*C) oven for 1 hour on top rack of oven.
Makes 6 servings.
2 pounds white bread or 1 pound each white and whole wheat
1/2 cup butter or good margarine
1 large bunch of celery plus a few extra outside ribs
3 very large onions or four medium-large
1 tablespoons poultry seasoning
1/2 to 1 teaspoon black pepper or to taste
2 cups or more chicken broth (or turkey broth)
Find something with a dull flat edge such as the back of a large knife, and press the bread into squares the size of croutons, about three or four across and the same long. Place in warm oven to dry; set it to 250° for 15 minutes and then turn it off and leave overnight. Crack into little squares and seal in a large bowl two or three days before needed. If quite dry, they do not need to be refrigerated.
Chop onions semi-coarsely. Slice celery fairly thin, including most of the inner leaves, discarding the outer toughest, darkest or bruised ones.
Melt the butter over medium heat in a large deep skillet or large heavy pan. When melted, turn heat high and add veggies. Stir frequently; they will “water out” some, but if they start to stick, turn down the heat as needed. Cook until celery is limp. Add seasonings.
You can store in the fridge for a couple of days if you need to cook ahead.
8 large chicken thighs (about 2 pounds) — skinned if desired
1/2 cup soy sauce
5 scallions (green onions) — chopped
1/4 cup lime juice
2 tablespoon dark brown sugar
1 tablespoon honey
1 teaspoon crushed red pepper
1 clove garlic — minced
Place chicken in a large resealable plastic storage bag.
In a small bowl, combine remaining ingredients; mix well and add to chicken. Seal bag and marinate in refrigerator for about 8 hours, turning occasionally.
Preheat grill to medium heat. Drain chicken, reserving marinade.
With grill lid open, cook chicken over medium heat for 10 minutes per side, or until cooked through and no pink remains, basting often with the marinade, but only up until the last five minutes of cooking
Also known as Greek Syrup Cake
1/2 pound butter or margarine
1 cup sugar
1 cup flour
1 cup farina*
1 1/2 teaspoons vanilla extract
Zest of one lemon, finely grated
1 teaspoon baking powder
1 cup roasted slivered almonds
2 1/2 cups sugar
2 cups water
1 tablespoon lemon juice
Preheat oven to 350°.
Beat butter or margarine with an electric mixer. Add eggs and sugar. Beat for 4 to 5 minutes.
Mix flour and farina and add to mixture. Add vanilla extract, lemon zest, and baking powder.
Pour batter into a 10×14 pan and bake for 45 minutes at 350° in oven or until golden brown.
Remove ravani from oven and immediately cut it into strips of two inches in width.
Boil sugar, water and lemon juice for 5 minutes to make the syrup.
Pour cooled syrup all over hot ravani. Cover ravani with a towel and let it stay overnight.
When ready to serve, cut ravani into diamond shapes and decorate with roasted slivered almonds.
*Farina can be substituted with Cream of Wheat cereal or Semolina flour
**Ravani can also be spelled Revani