|
|
 |
Reply
| | From:  Genie· (Original Message) | Sent: 4/13/2008 12:37 AM |
|
 First
Previous
2-14 of 14
Next
Last
|
|
Reply
| | | From: Genie· | Sent: 5/2/2008 4:34 AM |
| BOW TIE PASTA WITH BLACKENED SCALLOPS-DALEY
Categories: Pasta, Seafood, Low-fat/low
Yield: 4 Servings
FOR THE PEPPER SAUCE
2 Red bell pepper roasted
1/3 c Shallot chopped
1 Clove Garlic
1 tb Sherry Vinegar
3/4 c Seafood Stock
1 tb Dried basil
FOR THE CILANTRO PESTO
2 tb Walnuts chopped
2 Cloves garlic peeled
1 1/2 c Fresh cilantro leaves
1/4 c Seafood stock
3 tb Lemon juice
8 oz Pasta bow tie shaped
1 lb Scallops, large
4 tb Blackening seasoning
1 tb Paprika
1 ts Dried thyme
1/2 Lemon
Note: Seafood Stock can be made from fish-flavored bouillon cubes, available in most supermarkets.
Bring a large pot of water to a boil over high heat.
In the meantime, make the pepper sauce. Put the roasted peppers, shallots, garlic and vinegar in a blender and puree until smooth. Add 1/2 cup of the seafood stock and the basiland mix until blended. Transfer the mixture to a small saucepan, cover, and warm over the lowest heat setting.
For the cilantro pesto, put the walnuts, garlic and cilantro in the bowl of a food processor. Turn the machine on and add 1 tablespoon of the seafood stock through the feed tube. Drizzle in the lemon juice to form a paste. Transfer the contents of the food processor to a small mixing bowl and whisk in another 3 tablespoons of the stock.
When the water comes to a boil, add the pasta to the pot. Cook for 8 to 10 minutes, to desired tenderness. Drain. Dust the scallops with the blackening seasoning, paprika and thyme. Heat a heavy frying pan for 2 to 3 minutes over medium heat. Spray the pan with vegetable oil. Add the prepared scallops and sear them for 2 minutes on each side. Reduce the heat to low and squeeze the lemon over the scallops. Cover and cook for 5 minutes, until the scallops are firm.
Return the drained pasta to the pot. Over low heat stir in the cilantro pesto.
Divide the pasta among 4 bowls. Place 4 scallops on top of each and pour the pepper sauce over the scallops.
| |
|
Reply
| | | From: Genie· | Sent: 6/15/2008 4:43 AM |
| Asparagus Lemon Pasta Serves about 4
1-1/2 pounds asparagus, trimmed and cut diagonally into 1/2-inch pieces
1 pound bow-tie pasta
3 tablespoons butter
3/4 cup heavy cream
2 tablespoons freshly grated lemon zest (from about 3 lemons)
1/4 cup fresh lemon juice
3/4 teaspoons salt
1/3 cup finely chopped fresh parsley leaves
freshly grated parmesan cheese
Boil or steam asparagus till crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well. In a large kettle bring 5 quarts salted water to a boil for pasta. In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered. Add pasta to boiling water and boil until al dente, about 8 minutes. Ladle 1/4 cup pasta water into sauce and drain pasta in colander. Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well. Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.
| |
|
Reply
| | | From: Genie· | Sent: 6/25/2008 3:34 AM |
Bow Ties with Asian Chicken
1 pound bow ties, mostaccioli or other medium pasta shape, uncooked
4 tablespoons low sodium soy sauce
2 tablespoons honey
2 tablespoons lime juice
3 teaspoons Dijon mustard with seeds
1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
1/2 cup chicken broth or pasta cooking liquid *
2 small red bell peppers, cored, seeded and thinly sliced lengthwise
6 scallions, trimmed and thinly sliced
Freshly ground pepper
4 tablespoons chopped fresh parsley
Stir the soy sauce, honey, lime juice and mustard in a small bowl until the honey is dissolved. Add the chicken pieces and turn until coated with the marinade. Refrigerate for 30 minutes. Transfer the chicken and marinade to a large, nonstick skillet. Cook over medium heat until chicken is cooked through, about 4 minutes. Remove from the heat and pour in the chicken broth. Prepare pasta according to package directions. Drain thoroughly in a colander. Return the pasta to the pot, add the contents of the skillet, the red peppers and the scallions. Heat to simmering over low heat. Toss the pasta once or twice, add the pepper to taste and divide among serving bowls. Sprinkle each serving with chopped fresh parsley.
* If you do not have chicken broth, ladle off and reserve 1/2 cup pasta cooking liquid just before draining the pasta. Serves 6.
|
|
Reply
| | | From: Genie· | Sent: 7/30/2008 3:09 AM |
Italian Sausage Bowtie Bake This is easy, tastes incredible, and you don’t have to cook the pasta beforehand, which saves you a step. Feel free to substitute whatever pasta shapes you have on hand! Ingredients - 1 package (1 to 1.2 lbs) Italian sausage, hot or mild
- 1 tsp. olive oil (just enough to cover the bottom of your skillet lightly)
- 1/2 cup chopped onion
- Salt and pepper to taste
- 8 oz. bowtie pasta, uncooked (I use half of a 1 lb. box)
- 1 26-28 oz. jar chunky spaghetti sauce
- 1 can Italian style tomatoes
- 1 tsp. minced garlic
- Nonstick cooking spray
- 8 oz. shredded mozzarella cheese
Directions Preheat oven to 350 degrees F. Remove Italian sausage from its casings (I just snag the casing with a knife and rip it) and cook this together with the onion in a little olive oil. If it looks a little dry, you can add a little water (under 1/2 cup) to the skillet. Once done, salt and pepper it and take it off the burner. In a large bowl, stir together the jar of spaghetti sauce plus one jar of water, Italian style tomatoes, minced garlic, and uncooked pasta. Add the sausage, and stir again. Spray a 9x13 inch dish with nonstick cooking spray and pour this mixture in. Even it out with a spoon so it's not one huge lump in the middle, cover tightly with foil, and plop it in the oven for about 20-25 minutes. Stir it after about 15 minutes so that everything gets nice and tender. After the time's up, check it out. If it looks drier than it should, stir in a little more water and stick it back in. After it's done, take off the foil, sprinkle it with mozzarella, and stick it back in just long enough to melt. You can serve this with garlic bread or cheese Texas toast, and it's good with green beans, too (especially if you put some bacon bits and a little Italian seasoning in them). | |
|
Reply
| | | From: Genie· | Sent: 8/16/2008 2:59 AM |
| Tuxedo Pasta
From Taste of Home's Simple & Delicious
With chicken and veggies, this pasta medley in a mild lemon and wine
sauce is a complete meal in one that's a snap to assemble. I try to
keep leftover chicken or turkey on hand so that I can fix this dish
whenever I want. –Jackie Hannahs, Fountain, Michigan
INGREDIENTS
2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 medium zucchini, sliced
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped sweet red pepper
3 tablespoons butter, divided
1/4 cup lemon juice
2 tablespoons white wine or chicken broth
3/4 cup shredded Parmesan cheese
3 tablespoons minced fresh basil or 1 tablespoon dried basil
SERVINGS 6
CATEGORY
Main Dish
METHOD Stovetop - One-Dish
PREP 5 min.
COOK 15 min.
TOTAL 20 min.
DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large
skillet, saute the chicken, zucchini, mushrooms and red pepper in 2
tablespoons butter for 4-5 minutes or until vegetables are tender.
Add the lemon juice and wine or broth. Bring to a boil. Reduce heat;
cook and stir for 2 minutes or until heated through.
Drain the pasta; add to skillet. Stir in the Parmesan cheese,
basil and remaining butter. Yield: 6 servings.
| |
|
Reply
| | | From: Genie· | Sent: 8/27/2008 2:52 AM |
| Pasta with Tomatoes, Sausage and Peppers
Serving: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1/2 lb bowtie pasta (or try radiatore or penne)
Italian seasoning to taste
salt and pepper to taste
2 tbsp olive oil
1 tsp bottled minced garlic
1 small or medium yellow onion coarsely chopped
1/2 medium green bell pepper coarsely chopped (more or
less to taste)
2 cans tomatoes, diced
6 ounce package of Light sausage
2 optional dashes crushed red pepper flakes
dash cinnamon
Put water on to boil. Cook pasta per package
directions.
In a large non-stick skillet, heat oil over
medium-high heat. Add garlic and onion. Sauté about 2
to 3 minutes, then add green pepper. If garlic or
onions begins to brown, reduce heat! Stir frequently.
Meanwhile, slice the sausage into rounds, about
1/4-inch thick. Cut each round in half, creating
half-moons. Add sausage to pan and sauté for about 2
to 3 minutes until vegetables are tender and sausage
begins to "sweat."
Open canned tomatoes and drain one can. Pour contents
of both cans into skillet, and continue to cook over
medium-high heat until contents are hot throughout.
Add seasonings to taste and cook another 2 to 3
minutes for flavors to meld. When pasta is cooked,
drain and place into a large serving bowl. Pour sauce
over pasta and mix thoroughly. Serves 4 generously.
Note: The measurements of this recipe may be fiddled
with depending upon how many diners you expect. I
sometimes use more sausage, an extra can of tomatoes
and/or additional pasta. If serving children, omit red
pepper and shake some on at the table for a burst of
heat.
| |
|
Reply
| | | From: Genie· | Sent: 9/11/2008 3:35 AM |
Bacon Bow Tie Pasta
1/2 (16-oz.) package bow tie pasta
1/2 pound bacon
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1 1/2 teaspoons Italian seasoning
2/3 cup milk
1/2 cup grated Parmesan cheese 1. Cook pasta according to package directions; drain. Keep warm. 2. Cook bacon according to package directions; drain well, and crumble. 3. Beat cream cheese, butter, and Italian seasoning in a medium-size microwave-safe bowl at low speed with an electric mixer until smooth. Gradually add milk, beating until mixture is smooth. 4. Microwave cream cheese mixture at HIGH 3 minutes or until thoroughly heated, whisking every 30 seconds. Pour cream cheese mixture over warm pasta, tossing to coat. Top with crumbled bacon and 1/2 cup grated Parmesan cheese. Makes 4 servings | |
|
Reply
| | | From: Genie· | Sent: 9/11/2008 3:52 AM |
Bow Ties With Sweet Potatoes And Canadian Bacon Recipe Ingredients:
2 tablespoons cooking oil
1 onion, halved and cut into thin slices
1 sweet potato (about 1/2 pound size), peeled, cut in half lengthwise, then cut crosswise into 1/4-inch slices
1/4 cup water
1 teaspoon dried sage or thyme
1/8 teaspoon cayenne
1/2 teaspoon salt
1 can (16-ounce size) crushed tomatoes in thick puree
1/2 pound Canadian bacon, diced
3/4 pound bow tie pasta Directions: In a large frying pan, heat the oil over moderately low heat. Add the onion and sweet potato and toss to coat with the oil. Add the water, cover, and cook until the onions are soft, about 5 minutes.
Stir in the sage, cayenne, salt, and tomatoes. Reduce the heat and simmer, covered, until the sweet potato is tender and the sauce thickened, about 15 minutes. Add the Canadian bacon and remove from the heat.
In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain and toss the pasta with the sauce | |
|
Reply
| | | From: Genie· | Sent: 10/15/2008 4:00 AM |
| Bow Ties, Black Beans, and Key Limes
Ingredients
12 ounces uncooked bow tie pasta
6 to 8 garlic cloves, minced
1/4 cup olive oil
2/3 cup fresh Key lime juice
1/2 cup dry sherry
2 cups sliced green onions
1 pound plum tomatoes, chopped
2 (15-ounce) cans black beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 tablespoons grated Key lime rind
1/2 cup chopped fresh Italian parsley
Preparation
Cook pasta according to package directions; drain and keep warm.
Sauté garlic in oil in a skillet until tender. Add lime juice and
sherry; cook over high heat 5 minutes or until mixture is reduced to
1/4 cup.
Add green onions and chopped tomato; cook over medium heat, stirring
occasionally, 5 to 8 minutes. Stir in black beans and next 3
ingredients; pour over pasta, tossing to coat. Sprinkle with parsley,
and serve immediately.
Yield
6 servings
Southern Living, NOVEMBER 1996
| |
|
|
First
Previous
2-14 of 14
Next
Last
|
|
|
Free Forum Hosting
Important Announcement
Return to Pasta