Broccoli Soup Mac and Cheese

I made a big pot of cream of broccoli soup (with a little cheese) using the stems of the plant.  (Note to self: next time follow the directions and peel the stems).  With 2 quarts of soup left over I had to think of something.  And I did.  

Broccoli Soup Mac and Cheese
Several servings 

2 quarts broccoli cheese soup
1 pound processed cheese
2 pounds of macaroni 
Milk as needed

Heat soup and add cheese until melted.  The soup was still to runny so I added 1 pound of the macaroni to the soup to cook.  I let it simmer for a bit then covered it and let it sit until cooked, about 30 min.  Meanwhile cooked the other pound according to directions.  Add to macaroni soup mixture.  The concoction ended up being to thick so then I had to add milk.  Next time, if there is one, I will cook all the pasta in water and add to the soup already cooked. 

Black in the Crack

My cherry tomatoes cracked, sat and turned black in the crack.  I cut out the black and used Mrs. Wages pasta mix for a quick fix.

Bitter Lettuce Haiku

Bolting lettuce plants
Turning bitter in the heat.
Pasta makes it sweet. 

Lemon Fusilli with Argula
Adapted From Ina Garten
Serves 4-5

1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli ( I leave out)
1 pound dried fusilli pasta ( I used egg pasta noodles)
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds) enter bitter lettuce instead
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

Calories in 1 serving (340 grams) : 960.5

It's Alive

Another recipe using my living cottage cheese.  This one even required it to be processed which I prepared weeks ago.  

Three Cheese Chicken Penne Florentine 
 Serves 8
Adapted from Cooking Light

• Cooking spray
• 2 cans mushrooms, drained
• 2 T. dried onion
• 1 can spinach, well drained
  
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1 (16-ounce) carton 2% low-fat cottage cheese 
• 8 cups hot cooked penne (about 16 ounces uncooked tube-shaped pasta)
• 2 cans chicken breast (about 2 cups)
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided $
• 1/2 cup (2 ounces) grated Parmesan cheese, divided
• 1/2 cup 2% reduced-fat milk
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

1. Preheat oven to 425°
2. Place cottage cheese in a food processor; process until very smooth. Combine mushrooms, onion, spinach, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

Note: You can cook the pasta mixture in individual eight-ounce ramekins; bake for 15 minutes.

Frothy Cottage Cheese

In December, I processed cottage cheese in the food processor for potato pie and did about 3 pounds too much.  It took on a life in itself morphed into this frothy light stuff that grew when you stirred it.  It was just too creepy to eat.  I looked for a lasagna recipe that used cottage cheese instead of ricotta and luckily found one. 

Pioneer Woman Lasagna 
Serves 12
From pioneerwoman.com

Ingredients

• 1-1/2 pound Ground Beef
• 1 pound Hot Breakfast Sausage
• 2 cloves Garlic, Minced
• 2 cans (14.5 Ounce) Whole Tomatoes
• 2 cans (6 Ounce) Tomato Paste
• 2 Tablespoons Dried Parsley
• 2 Tablespoons Dried Basil
• 1 teaspoon Salt
• 3 cups Lowfat Cottage Cheese
• 2 whole Beaten Eggs
• 1/2 cup Grated (not Shredded) Parmesan Cheese
• 2 Tablespoons Dried Parsley
• 1 teaspoon Salt
• 1 pound Sliced Mozzarella Cheese
• 1 package (10 Ounce) Lasagna Noodles
• (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions

Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

That Ham from Last Christmas

Or should I say one of the hams.  I found another huge one in the root cellar.  It was kind of warm in there.  Hmmmm.  I wonder if it's still good.   

Spaghetti with Creamy Corn and Ham

From  Food and Wine

Serves 4

If you can't get good fresh corn, though, use three cups of frozen kernels, thawed, and put them directly into the food processor with the cream. Since frozen corn is parboiled, the heat of the pasta is enough to finish cooking it. (You could always used canned.) 

1. 4 large ears corn, husks and silk removed
2. 3/4 cup heavy cream
3. 3 tablespoons chopped flat-leaf parsley
4. 1/2 teaspoon salt
5. 1/4 teaspoon fresh-ground black pepper
6. 3/4 pound spaghetti
7. 1/4 pound sliced, smoked ham, cut into thin strips
8. 2 tablespoons butter, cut into pieces  

1. In a large pot of boiling, salted water, cook the ears of corn until just done, about 3 minutes. Remove the corn from the pot and save the hot water to cook the spaghetti. When the ears of corn are cool enough to handle, cut the kernels off the cob. You should have about 3 cups of kernels.
2. Put the corn in a food processor with the cream, parsley, salt, and pepper. Pulse three or four times to chop the corn to a coarse puree. (I put my in a blender for a fine puree.)  
3. Return the water to a boil. Add the spaghetti and cook until just done, about 12 minutes. Reserve about 3/4 cup of the pasta water. Drain the spaghetti and toss with 1/3 cup of the reserved pasta water, the corn mixture, the ham, and the butter. If the sauce seems too thick, add more of the reserved pasta water.

Notes Test-Kitchen Tip To cut the kernels from an ear of corn, break the ear in half with your hands, or cut it with a knife. Stand each half on end on a cutting board and, using a large knife, cut straight down the sides to remove the kernels. It's easier to cut the kernels off cooked corn than raw because the juice splatters less. 

Nutrition per serving
Calories:  686
Fat 27 g
Fiber 6 g

Some Stale Pasta

But still good.  This is a good way to get rid of old grapes as well. 

Chicken Salad

Makes about 9 cups

About 2 pounds of chicken breast

Better Than Bullion 

1 pound box of rotini

3 c. grapes, cut in half lengthwise, (scissors work great)

1 T. lemon juice

1 1/2 t. celery salt

1 1/2 c. mayonnaise

1/2 c. sour cream 

 Salt to taste

Cashews to taste

Put water in stock pot just enough to cover chicken.  Bring to boil.  Add a couple of teaspoons of Better Than Bullion and chicken.  Poach chicken for 45 min.  Drain and let cool.  Dice chicken to make 4 1/2 cups.  Cook pasta according to directions.  Drain.  Do not rinse.  Add a little oil or butter to keep it from sticking.  Combine the chicken, pasta and grapes

In a medium bowl, make the dressing by combining the lemon juice, celery salt, mayonnaise and sour cream.  Pour over chicken and mix in.  Salt to taste.  

The Challenge:

You know if you got rid of all of these condiments we never use we would actually have space in the refrigerator.  

First up, a half of a bottle of old peanut sauce added to the following recipe.  Or is the old turkey I am using first up?  Of course it's not a condiment but should turk ever play second fiddle? 

Spaghetti with Chicken and Thai Peanut Sauce

Quick From Scratch from Food and Wine

Serves 4

3 tablespoons plus 1 teaspoon soy sauce

2 tablespoons plus 2 teaspoons lime juice (from about 2 limes)
1 tablespoon cooking oil, plus 1 tablespoon more if needed
4 cloves garlic, minced
3/4 teaspoon ground ginger
3 boneless, skinless chicken breasts (about 1 pound in all)
1/2 cup chunky peanut butter, preferably natural
1 cup canned low-sodium chicken broth or homemade stock
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon dried red-pepper flakes, or to taste
3/4 pound spaghetti
3 scallions including green tops, chopped
1/3 cup chopped peanuts (optional) 

1. In a medium, shallow glass dish or stainless-steel pan, combine the 3 tablespoons soy sauce, the 2 tablespoons lime juice, 1 tablespoon of the oil, the garlic, and the ginger. Add the chicken; turn to coat. Let marinate at least 10 minutes.
2. Meanwhile, in a medium, stainless-steel saucepan, combine the remaining 1 teaspoon soy sauce and 2 teaspoons lime juice, the peanut butter, broth, sugar, salt, and red-pepper flakes. Pour the marinade from the chicken into the saucepan and bring just to a simmer over moderate heat, whisking until smooth.
3. Heat a grill pan over moderate heat. Cook the chicken until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into 1/4-inch slices. Alternatively, heat the remaining 1 tablespoon oil in a heavy frying pan. Cook and slice the chicken in the same way.
4. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain the pasta and toss with the peanut sauce, chicken, and scallions. Top with the chopped peanuts, if using. 

 

Calories per serving: 569

Two Week Old Shrimp

And I don't mean they are cute little bundles of joy that were only hatched two weeks ago.  No I don't.  These has been siting in the refrigerator for 4 years.  In shrimp years. 

Linguine with Shrimp Scampi

From Ina Garten

Serves 3

• Vegetable oil
• 1 tablespoon kosher salt plus 1 1/2 teaspoons
• 3/4 pound linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined, tails removed if desired
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 teaspoon hot red pepper flakes (optional)

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Grapes from the Garbage

DS (name not designated son) saw a spot of mold on a grape and ask me what to do with them.  Throw it away.  Key word being it.  Not them.  The audacity. The unmitigated gall.  Grape, DS?   

Easy Chicken Pasta Salad

Makes a lot

4 cups of your favorite chicken salad or diced cooked chicken

1 pound box of shells, I prefer the small

4 cups of grape, or desired amount

Mayonnaise

Salt

Prepare pasta shells according to package directions.  Let cool.  Can be slightly warm.  Add chicken salad.  Cut grapes in half.  Mix.  Add more mayonnaise if desired.  Salt to taste.  Can add shredded cheese if desired.

Heat Hides It

My shriveled tomatoes that is. They puff up nice and plump when heated. Ok, well more plump than they were.

Rotini with Chicken, Zucchini and Tomatoes

Melt butter in a skillet. Add sliced zucchini. Cook until fork tender. Throw in some left over shredded chicken and grape tomatoes. Season with garlic salt. Dill can be added if desired. Heat through. Serve as is, over cooked rotini or other pasta. Sprinkle with feta cheese.

Beef, It's What's for Dinner

OK and some things with it like very stale pasta, old sauce and moldy cheese.
Baked Tri Color Rotini
Adapted from epicurious.com
Serves Many! Like 20-24. Of big pieces. Adjust as needed.

3 pounds ground beef
2 pounds mozzarella cheese
3 pounds tri color rotini
3 1/2 quarts of marinara sauce
Salt
Pepper
Oregano

Brown the ground beef, breaking into crumbles. Season with salt, pepper and oregano. Drain if desired. Add sauce to meat and heat. Cook pasta according to directions.

Preheat oven to 350.

Drain the pasta when done. In a very large bowl or pan mix the meat, sauce and pasta. Spoon into a very large baking pan or casserole dish sprayed with Pam for good luck. I had to use a roasting pan there was so much pasta to get rid of. Big Blue in fact. Yep, it has a name. Anything that large desires a name. Top with cheese and bake at 350 until the cheese is melted and the sauce is bubbly, about 30 minutes. Allow to sit for 5 minutes before serving.

Lasagna

If you have a great meat sauce and a cheese filling using fresh high quality cheeses, you can't go wrong. I used my favorite meat sauce that I had made and froze some for later use. I thinned it out a little with some marinara sauce.

Lasagna
Adapted from foodwishes.com
Serves 9-12

Ingredients (for a deep 15" x 10" lasagna pan):

For the meat sauce:

1 pound Italian sausage

1 1/2 pound lean ground beef

8 oz mushrooms, chopped

1 teaspoon salt

1/2 freshly ground black pepper

1/4 teaspoon red pepper flakes

6 cups marinara sauce

1/2 cup water

Note: depending on the seasoning of your sausage, you can add 1/2 teaspoon of an Italian dried herb blend.

For the cheese filling:

2 egg, beaten

2 lbs whole milk ricotta cheese

8 oz soft fresh mozzarella cheese, cubed

2/3 cup freshly grated Reggiano-Parmigiano

1/4 cup chopped fresh parsley

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

big pinch of cayenne

The rest:

1 lb lasagna noodles

8 oz soft fresh mozzarella cheese, torn in small pieces

1/2 cup fresh grated Parmesan cheese to top

In a large skillet and over medium heat, brown hamburger and sausage together, breaking up into as small of pieces as possible. Stir in chopped mushrooms. Add salt, pepper and red pepper flakes. Turn heat to medium high until meat is brown and all the liquid from the mushrooms evaporates. Add marinara sauce and water. If using jars of marinara, rinse the jars with water and use that for the water. Bring to a simmer. Reduce heat to low and simmer for 2 hours. Add water as needed if sauce gets too thick. Skim fat off the top if desired. After 2 hours, turn off the sauce and set aside.

In a large bowl, beat eggs with a whisk. Add ricotta cheese, cubed mozzarella, and grated Reggiano-Parmigiano . Add parsley, salt, pepper, and cayenne. Mix well.

Boil lasagna noodles according to package in salted water. Drain and rinse noodles. Keep in cold water.

To assemble:

Preheat oven to 375.

Spread 1/4 of meat sauce in bottom of lasagna pan, about 3 cups. ( I used 3 cups of my favorite meat sauce.) Top with 1/3 of the lasagna noodles ( probably 6). Carefully spread 1/2 of the cheese filling. Top with 1/4 of meat sauce. (Again, I used 3 cups of my favorite meat sauce.) Layer 1/3 of the noodles. Spread the rest of the cheese filling on top of the noodles. Top with 1/4 of the meat sauce (about 3 cups).

At this point, shake the pan a little to settle it. Layer the remaining 1/3 of the noodles. Broken noodles are fine. Piece them in It all cooks up right. Top with the remaining meat sauce. Make sure all the noodles are covered. Dot with fresh mozzarella and sprinkle with fresh Parmesan.

Cover loosely with foil. Do not let the foil touch the cheese. Place on cookie sheet in case of spillover. Bake for 30 minutes. Remove foil. Bake for 30-35 minutes more until golden brown and bubbling. Let sit for 20 minutes before cutting into squares.

"Ugh. That looks yummy."

Sarcastic comment directed at the cabbage cooking on the stove. Except for the ugh part. Just in case you were wondering about the ugh. Using up some old cabbage to make something yummy. No sarcasm there.

Pappardelle with Cabbage, Prosciutto and Sage
From Cooking Light
Yield: Makes 4 servings

Ingredients

• 8 ounces pappardelle or some other wide pasta (I could only find extra wide homemade style egg noodles at the store I went to and didn't feel like driving 1/2 hour to the fancy store)
• 1 tablespoon olive oil
• 1 onion, sliced
• Kosher salt and black pepper
• 1/2 head Savoy cabbage -- quartered, cored, and sliced (8 cups)
• 1 cup low-sodium chicken broth
• 1/4 pound sliced prosciutto, cut into strips
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh sage (or 2 t. dried sage or 1 t. ground sage)

Preparation

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until softened, 4 to 6 minutes.

Add the cabbage and broth and cook, stirring occasionally, until the cabbage begins to wilt, 2 to 3 minutes. Stir in the prosciutto, butter, and sage and cook until the butter has melted. Serve over the pasta.

Substitution: Savoy cabbage has thin leaves that cook quickly. If you can't find it in the market, try using Napa cabbage instead. In place of the prosciutto, use deli ham or bacon.

Nutritional Information

Calories:

410

Fat:

15g (sat 6g)

Protein:

21g

Carbohydrate:

53g

Fiber:

6g

Cholesterol:

97mg

Sodium:

968mg

All Things Arugula

Grilled Pizza With Steak, Pear, and Arugula

Serves 4

From Southern Living

Ingredients

• Vegetable cooking spray
• 1/2 pound flank steak
• Salt and pepper
• 1 tablespoon olive oil
• 1 1/2 teaspoons white balsamic vinegar
• 1 (12-inch) pre-baked pizza crust
• 1 red Bartlett pear, peeled and sliced
• 1 1/2 cups fresh arugula, divided
• 1/4 cup crumbled Gorgonzola cheese
• Freshly cracked pepper

Preparation

1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° (medium heat).
2. Season flank steak with salt and pepper.
3. Grill steak, covered with grill lid, at 350° (medium heat) 8 to 10 minutes on each side or to desired degree of doneness. Cover and let stand 10 minutes.
4. Meanwhile, whisk together oil and vinegar in a small bowl.
5. Cut steak diagonally across grain into thin strips. Cut strips into bite-size pieces (about 1 cup).
6. Place pizza crust directly on hot cooking grate. Brush top of crust with oil mixture; layer with pear slices, 1 cup arugula, cheese, and beef strips.
7. Grill, covered with grill lid, 4 minutes. Rotate pizza one-quarter turn; grill, covered with grill lid, 5 to 6 more minutes or until thoroughly heated. Remove pizza from grill, and sprinkle with remaining 1/2 cup arugula and freshly cracked pepper.
Oven-Baked Pizza With Steak, Pear, and Arugula: Assemble pizza as directed, and bake according to package directions for pizza crust.

Easy Pizza Dough
From allrecipes.com
Se rves 15

Ingredients

• 3 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 cup warm water (110 degrees F/45 degrees C)

Directions

1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

Nutritional Information

Amount Per Serving Calories: 112 | Total Fat: 2.1g | Cholesterol: 0mg

Penne Salad with Roast Beef, Arugula, Radicchio, and Capers

From Food and Wine Quick from Scratch Yield: Serves 4 Sliced rare roast beef from the deli counter turns pasta salad into dinner. Sweet balsamic vinegar balances the slightly bitter greens, and shavings of Parmesan cheese on top are a deliciously stylish garnish. RECIPE INGREDIENTS 3/4 pound penne 1/4 pound arugula (about 2 bunches), stems removed, leaves torn into pieces 1 head radicchio (about 6 ounces), torn into pieces 1/4 cup drained capers 6 tablespoons olive oil 3 1/2 tablespoons balsamic vinegar 3/4 teaspoon salt 1/2 teaspoon fresh-ground black pepper 1/2 pound thin-sliced cooked roast beef, cut into strips 2-ounce chunk parmesan cheese, or 3 tablespoons grated Parmesan
DIRECTIONS In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain, rinse with cold water, and drain thoroughly. In a large bowl, toss the pasta with the arugula, radicchio, capers, oil, vinegar, salt, and 1/4 teaspoon of the pepper. Add the roast beef and toss again. TO SERVE: Mound the salad on plates. Top each with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler or with the grated Parmesan. Sprinkle the remaining 1/4 teaspoon pepper over the salads.

Nutrition Facts per Serving Yield: Yield: Serves 4

Calories: 650 Fat. Total: 28g Fiber: 3g Carbohydrates, Total: 70g Sodium: 1615mg % Cal. from Fat: 39% Cholesterol: 38mg Protein: 30g

Fresh Arugula Meets Old Tomatoes

I picked about a 1/2 bushel of arugula from my garden. I used it in this yummy pasta dish. Did I mention I also use some of my old marinated dried Roma tomatoes? No? It must have slipped my mind.

Penne with Turkey, Arugula, and Sun-Dried-Tomato Vinaigrette

Source: Quick from Scratch - Pasta

Yield: Serves 4 Peppery arugula adds a distinctive bite to this appealing dish, but if arugula is unavailable, you can substitute watercress with similar results. RECIPE INGREDIENTS 6 reconstituted sun-dried tomato halves, chopped 2 cloves garlic, smashed 1 1/2 tablespoons balsamic vinegar 3/4 teaspoon salt 1/2 teaspoon fresh-ground black pepper 1/3 cup plus 1 tablespoon olive oil 1 pound turkey cutlets, cut into 1/2-by-1 1/2-inch strips (I used one can of chicken) 6 ounces arugula (about 3 bunches), cut into1/2-inch strips, or 5 ounces (1 bunch) watercress, large stems removed 1/2 pound penne
DIRECTIONS In a blender, combine the sun-dried tomatoes, garlic, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Blend until a paste forms. With the machine running, add the 1/3 cup oil in a thin stream. Sprinkle the turkey with the remaining 1/4 teaspoon each of the salt and pepper. In a large frying pan, heat the remaining 1 tablespoon oil over moderate heat. Cook the turkey, in two batches if necessary, until just cooked through, about 3 minutes. Do not overcook. Transfer the turkey to a large bowl and add the arugula. In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain, toss with the turkey and arugula and the tomato vinaigrette, and serve warm. Since my dried tomatoes are marinated, I didn't use any of the spices. I blended my dried tomatoes, making a paste and then added the oil with the blender running. I didn't need to reconstitute them either as they are packed in oil.

Nutrition Facts per Serving Yield: Yield: Serves 4

Calories: 552 Fat. Total: 24g Fiber: 2g Carbohydrates, Total: 46g Sodium: 521mg % Cal. from Fat: 39% Cholesterol: 70mg Protein: 37g

You Threw What Away?

That lovely jar of brown minced garlic that you've had for 10 years? What did you do that for? Good thing I kept mine so I can make delicious pasta dishes like these...

Linguine with Gremolada Food and Wine Quick from Scratch

Yield: Serves 4 Gremolada traditionally consists of minced garlic, parsley, and lemon zest. We've added lemon juice and orange zest to bring even more citrus flavor to the dish. The garlic here is raw and the quantity generous; feel free to cut back. RECIPE INGREDIENTS Grated zest from 2 large lemons (about 2 teaspoons) Grated zest from 1 orange (about 2 teaspoons) 4 cloves garlic, minced 1/3 cup chopped flat leaf parsley 1 1/2 teaspoons lemon juice 3/4 teaspoons salt 1/4 teaspoon fresh-ground black pepper 1/2 cup olive oil 1 pound linguine

DIRECTIONS In a small glass or stainless-steel bowl, mix together the grated lemon and orange zests, the garlic, parsley, lemon juice, salt, pepper, and olive oil. In a large pot of boiling water, salted water, cook the linguine until just done, about 12 minutes. Drain and toss with the sauce. VARIATIONS: FOR THE LINGUINE WITH GREMOLADA AND CRAB: Toss 1/2 pound of lump crabmeat, picked free of any shell, with the linguine and the gremolada. FOR THE LINGUINE WITH GREMOLADA AND SHRIMP: Add 1/2 pound of peeled uncooked medium shrimp to the pasta during the last 1 minute of cooking time. FOR THE LINGUINE WITH GREMOLADA AND SCALLOPS: Season 1/2 pound of sea scallops with salt and pepper. Heat 1 tablespoon of cooking oil in a large, nonstick frying pan over moderately high heat and cook the scallops for 1 to 2 minutes per side. Top the pasta with the scallops. Nutrition Facts per Serving Yield: Yield: Serves 4 Calories: 554 Sodium: 642mg Fiber: 4g Carbohydrates, Total: 65g Protein: 12g % Cal. from Fat: 47% Fat. Total: 29g

Shells with Gazpacho Sauce and Avocado

Food and Wine Quick from Scratch

Yield: Serves 4 The bounty of late summer - tomatoes, red peppers, cucumber, and dill - goes into this refreshing sauce. The gazpacho is pureed in a food processor or blender so you don't need to spend a lot of time cutting the vegetables into neat dice the way you do for traditional gazpacho. RECIPE INGREDIENTS 1/2 cup chopped red onion 2 cloves garlic, smashed 1 jalapeno pepper, seeds and ribs removed (optional) 1/2 large red bell pepper, seeded 1 cucumber, peeled and seeded 1 pound plum tomatoes (about 5), seeded 1 3/4 teaspoons salt 1/2 teaspoon fresh-ground black pepper 1/4 teaspoon ground cumin 1/4 teaspoon wine vinegar 1/4 cup dried bread crumbs 1/4 cup olive oil 2 tablespoons chopped fresh dill 1 avocado 3/4 pound medium pasta shells

DIRECTIONS In a food processor or blender, combine the onion, garlic, jalapeno pepper, bell pepper, cucumber, tomatoes, salt, pepper, cumin, vinegar, and breadcrumbs. Pulse until chopped. With the machine running, add the oil in a thin stream. Add the dill and pulse once to combine. Dice the avocado and add it to the sauce. In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain the pasta and toss with the sauce. SPICING IT UP: If you like your gazpacho a little spicier, try one of these quick additions: Leave some of the seeds in the jalapeno. Add a dash of Tabasco sauce. Add a pinch of cayenne.

Nutrition Facts per Serving
Yield: Yield: Serves 4

Calories: 595	Sodium: 1099mg	Fiber: 8g
Carbohydrates, Total: 84g	Protein: 15g	% Cal. from Fat: 35%
Fat. Total: 23g

Whole-Wheat Spaghetti with Lamb, Tomato, and Cumin Sauce

Food and Wine Quick from Scratch

Yield: Serves 4 A Middle-Eastern version of the spaghetti with meat sauce we all know and love, this pasta should find a ready audience. It's good with macaroni or with plain spaghetti. RECIPE INGREDIENTS 2 tablespoons cooking oil 1 onion, chopped 2 cloves garlic, chopped 1 pound ground lamb 1 tablespoon ground cumin 1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can) 1 3/4 teaspoons salt 3/4 pound whole-wheat spaghetti 1/2 teaspoon fresh-ground black pepper 1/3 cup chopped fresh mint or parsley

DIRECTIONS In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and then the lamb. Cook until the meat is no longer pink, about 3 minutes. Stir in the cumin, tomatoes, and salt. Cover and simmer for 15 minutes. In a large pot of boiling, salted water, cook the spaghetti until just done, about 15 minutes. Drain the pasta and toss it with the sauce, pepper, and mint. Variation Whole-Wheat Spaghetti with Meat Sauce You can substitute 1 pound of ground beef for the ground lamb. Use the same procedure, but decrease the cumin to 1 1/2 teaspoons and use parsley rather than mint. Nutrition Facts per Serving Yield: Yield: Serves 4 Calories: 607 Fat. Total: 24g Fiber: 12g Carbohydrates, Total: 71g Sodium: 1143mg % Cal. from Fat: 36% Cholesterol: 75mg Protein: 33g