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November 27, 2007

Turkey Pasta Primavera

Total Time: 20 min

1 package (9 oz) refrigerated fettuccine or linguine
2 Tbsp Italian dressing
1 bag (1 lb) Green Giant Select® frozen broccoli, carrots and cauliflower, thawed, drained
2 cups cut-up cooked turkey (or chicken)
2 large tomatoes, seeded, chopped (2 cups)
1 tsp salt
1/4 cup freshly grated Parmesan cheese
2 Tbsp chopped fresh parsley

Cook and drain fettuccine as directed on package.

Meanwhile, in 10-inch skillet, heat dressing over medium-high heat. Add vegetable mixture; cook, stirring occasionally, until crisp-tender.

Stir in turkey, tomatoes and salt. Cook about 3 minutes or just until turkey is hot. Spoon turkey mixture over fettuccine. Sprinkle with cheese and parsley.

Makes 4 servings. Per Serving: Calories 400 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 65mg; Sodium 980mg; Total Carbohydrate 44g (Dietary Fiber 6g, Sugars 5g); Protein 33g

Pesto Turkey and Pasta

Total Time: 15 min

3 cups uncooked farfalle (bow-tie) pasta (6 ounces)
2 cups cubed cooked turkey breasts
1/2 cup basil pesto
1/2 cup coarsely chopped roasted red bell peppers

Cook and drain pasta as directed on package in 3-quart saucepan.

Mix hot cooked pasta, turkey, pesto and bell peppers in same saucepan. Heat over low heat, stirring constantly, until hot.

Makes 4 servings. Per Serving: Calories 420 (Calories from Fat 170 ); Total Fat 18 g (Saturated Fat 4 g); Cholesterol 60 mg; Sodium 310 mg; Total Carbohydrate 36 g (Dietary Fiber 3 g); Protein 29 g

Pork & Ramen Stir-Fry

Total Time: 20 min

1 Tbsp vegetable oil
3/4 lb pork tenderloin, cut into 1/8-inch strips
2 pkg (3 ounces each) pork-flavored ramen noodles
1 1/2 cups water
1 medium red bell pepper, cut into 3/4 inch pieces (1 cup)
1 cup broccoli flowerets
4 medium green onions, cut into 1-inch pieces (1/2 cup)
1 Tbsp chopped fresh parsley or 2 teaspoons parsley flakes, if desired
1 Tbsp soy sauce

Heat 12-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.

Add pork; stir-fry about 5 minutes or until pork is no longer pink.

Gently break apart noodles. Stir noodles, seasonings from flavor packets and remaining ingredients into pork. Heat to boiling. Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.

Nutrition Information

Makes 4 servings. Per Serving: Calories 345 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 4 g); Cholesterol 55 mg; Sodium 980 mg; Total Carbohydrate 30 g (Dietary Fiber 3 g); Protein 25 g

November 26, 2007

Cream of Broccoli Soup

Ready in: 30-60 minutes

3 cups chicken broth
2 medium onions -- chopped
4 cups broccoli cuts fresh, or 16 ounces frozen broccoli cuts or 2 (10-oz.) packages frozen broccoli cuts
1 tsp thyme
1 bay leaf
2 small garlic cloves
4 Tbsp butter or margarine
2 Tbsp King Arthur Unbleached All-Purpose Flour
1/2 tsp salt
1 dash pepper
2 cups milk -- half and half, or evaporated milk

Combine chicken broth, onions, broccoli, thyme, bay leaf and garlic cloves.

Bring to a boil. Simmer, partially covered, for 10 minutes. In a small saucepan, melt butter. Stir in flour, salt and pepper. Add milk gradually, stirring constantly until all milk is added; mixture will be lumpy at first, but will smooth out as you keep stirring. Cook, stirring occasionally, till mixture bubbles and thickens.

Remove and discard bay leaf from broccoli/broth mixture. Puree in batches in blender or food processor for 30 seconds, or until very smooth.

Transfer to large bowl. Add milk mixture, stirring until well combined. Adjust seasoning. Serve hot.

Makes 8 servings

November 24, 2007

Pasta with Quick Sausage Sauce

Prep Time: 20 min
Cook Time: 30 min

3 Tbsp canola oil
3 small red onions, peeled and chopped
6 Italian fresh pork sausages, meat removed from casing and crumbled
2 Tbsp chopped fresh rosemary leaves
1 bay leaf
3 small dried hot chile peppers, crumbled
3 (14 oz.) cans diced plum tomatoes, drained
1 lb pasta, such as penne, uncooked
1 cup heavy cream
1 1/2 cups freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste

In a large saucepan, heat oil over medium-high heat. Add onions. Cook and stir until light brown. Stir in crumbled sausage, rosemary, bay leaf and chiles peppers. Cook 20 minutes or until sausage is brown and crumbly. Stir in tomatoes. Return to a boil. Remove from heat.

In a large pan of boiling salted water, cook pasta 9 to 10 minutes, or until al dente, tender but firm. Drain thoroughly.

Stir cream into sauce. Add drained pasta and half the Parmesan cheese. Season with salt and pepper. Serve with the remaining Parmesan cheese.

Servings: 6 to 8

Spinach-Cheese Balls with Pasta Sauce

Prep Time: 20 min Cook Time: 36 min

1 (9 ounce) box frozen spinach
1 egg, slightly beaten
1 cup (4 oz.) shredded Parmesan cheese
1 cup (4 oz.) shredded mozzarella cheese
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano leaves
1/2 cup sour cream
2 Tbsp extra virgin olive oil
1 (15 ounce) container ricotta cheese
2 cups all-purpose flour
Crisco® Vegetable Oil, for deep frying
3/4 cup Progresso® Italian style bread crumbs
1 (25.5 ounce) jar garden vegetable pasta sauce, heated

Remove frozen spinach from pouch; place in colander. Rinse with warm water until thawed; drain well. Squeeze spinach dry with paper towel.

Meanwhile, in large bowl, mix egg, both cheeses, salt, onion powder, garlic powder, oregano, sour cream, oil and ricotta cheese until well blended. Add spinach to cheese mixture; mix well. Stir in flour, 1 cup at a time, until well blended.

Fill 10-inch skillet half full with oil; heat over medium heat until candy/deep-fry thermometer reads 350°F (or use deep fryer, add oil to fill line and heat to 350°F.)

Place bread crumbs in small bowl. Shape spinach-cheese mixture into 1-1/2 inch balls (about 40), using about 1-1/2 tablespoons for each; roll in bread crumbs and place on cookie sheet.

Fry (6) balls at a time for 4 to 6 minutes, turning as necessary, until golden brown. With slotted spoon, remove balls from skillet; place on paper towels to drain. Cool 2 minutes before serving; serve with warm pasta sauce for dipping.

Oatmeal Carmelitas

Prep Time: 30 min

CRUST
2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed light brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/4 cups butter or margarine, softened

FILLING
1 jar Smucker's® Caramel Spoonable Ice Cream Topping
3 Tbsp all-purpose flour
1 pkg (6-oz.) (1 cup) semi-sweet chocolate chips
1/2 cup chopped nuts

Heat oven to 350° F. Grease 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350° F. for 10 minutes.

Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.

Remove partially baked crust from oven. Sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture. Sprinkle with reserved crumb mixture.

Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.

Servings: 36

November 22, 2007

Creamy Mashed Potatoes

5 lbs. potatoes, peeled & rinsed
3/4 c. butter, softened
8 oz. cream cheese, softened
1/2 c. half & half
salt & pepper to taste

Cut potatoes into about 3" pieces. Fill a stock pot with enough water to cover the potatoes. Bring the water to a simmer and add the potatoes. Boil for 30 minutes, or until a fork can enter the potato without meeting resistence. Drain the potatoes, then put them back in the pot on the burner and reduce the heat to low. Mash the potatoes until completely mashed and most of the steam has escaped.

Add butter, cream cheese, and half & half. Mash the ingredients together until completely combined. Salt and pepper to taste.

If making ahead, spoon into a baking dish and top with additional pats of butter. To reheat, cover with foil and place in a 350° oven for about 30 minutes.

November 12, 2007

Pork Chops With Bourbon-Teriyaki Sauce

1/2 cup soy sauce
1/2 cup sugar
1 1/2 inch ginger, peeled and sliced
2 cloves garlic, minced
1 tablespoon bourbon
2 pork chops

1. Pour the soy sauce into a small sauce pan on medium heat. Add the sugar and cook until dissolved. Add the ginger, garlic, and bourbon, reduce to a simmer and cook for 30 minutes.

2. Preheat the broiler. Sprinkle the pork chops with salt. When the broiler is hot, place the chops underneath. Cook for about a minute or two, or until the top is lightly browned.

3. Flip the chops and brush on the teriyaki sauce. Cook for another minute, flip, and brush on more sauce. Repeat one more time. Chops should be firm but not rock hard.

4. Serve with more sauce.

November 4, 2007

SPQ Margarita

1 can limeade (12 oz)
1 bottle beer
12 oz 7-up
6 oz tequila