What’s cooking with Tina!

September 12, 2006

Farfalle Pasta Salad with Broccoli, Grape Tomatoes

Filed under: Basil,Peppers,Tomato — Tina @ 4:49 pm

INGREDIENTS
1/2 bag (8 ounces) farfalle pasta
1/4 cup Roasted Garlic Vinaigrette or use a reduced-fat bottled vinaigrette
1 cup broccoli florets
1/2 cup grape tomatoes, sliced in half
1/2 cup chopped yellow bell pepper
1/4 cup chopped scallions
1 tablespoon chopped, fresh basil
1 tablespoon chopped, fresh Italian parsley
salt to taste
freshly ground black pepper

Cooking Instructions
1. Bring 1 gallon of well-salted water to a boil over high heat. Add the farfalle and cook until it is al dente, about 12 to 14 minutes. Drain well.
2. In another small pot, bring 2 inches of water to a boil, insert a steamer basket with the broccoli florets and steam for 2 minutes (or until the broccoli turns bright green) once the water comes to a boil. Then remove from the heat and run the broccoli under cold water to stop the cooking process.
3. Place the farfalle in a large bowl and toss with the roasted garlic vinaigrette. Add the broccoli florets, grape tomatoes, yellow pepper, scallions, and herbs and gently stir to combine. Season to taste with salt and pepper. Serve at room temperature or refrigerate for later use. Bring to room temperature before serving.

August 25, 2006

Kids Favorite

Ingredients

  • 1 Tablespoon Oil
  • 2 Cloves Garlic — pressed
  • 3/4 Teaspoon Salt
  • 2 Teaspoons Worcestershire Sauce
  • 1/2 Cup Sour Cream
  • 8 Ounces Macaroni — corkscrew, cooked
  • 1/2 Cup Chopped Onion
  • 1 Pound Ground beef
  • 1/8 Teaspoon Pepper
  • 1 Can Garden Tomato Soup
  • 2 Cups Cheddar cheese, shredded
  • 1 stalk celery — chopped
  • 1/2 cup green pepper — chopped
  • 1 clove garlic — minced

Directions

  1. Preheat oven to 350 degrees.
  2. In heavy skillet, heat oil over medium heat.
  3. Add onion and garlic, green pepper, garlic and celery and saute until translucent.
  4. Add beef, salt, pepper and Worcestershire sauce.
  5. Cook until browned, stirring to break into small pieces.
  6. Stir in soup, sour cream, 1-1/2 cups cheese and cooked macaroni.
  7. Mix just until combined. Pour into 2-1/2 qt casserole.
  8. Sprinkle with remaining cheese. Bake 30 minutes.

Turkey or Chicken Tortilla Pizza

Ingredients

  • 1 ts Dried basil
  • 1 ts Dried oregano
  • 1/4 ts Garlic powder
  • 3 ts Olive oil
  • 6 8-inch flour tortillas
  • 3/4 c Shredded Mozzarella Cheese
  • 1 pk (6-oz) Turkey or Chicken Breast; diced
  • 1sm Green or red bell pepper -diced
  • 3/4 c Diced tomatoes; seeded

Directions

  1. In custard cup combine basil, oregano and garlic powder with olive oil.
  2. Lightly brush both sides of each tortilla with oil mixture; top with 2 tablespoons cheese.
  3. Heat oven to 400-degrees F.
  4. Sprinkle equal amounts of turkey or chicken, green pepper and tomatoes over tortillas.
  5. Place directly on rack in middle of oven; bake 8 minutes until crisp. (For a softer tortilla, microwave each pizza individually on medium-high for 2 minutes.)

August 24, 2006

Meatless Chilli

Ingredients

  • 1 can pinto beans 16 oz waterpak
  • 1 cup rice, brown cooked
  • 1/2 cup onions frozen, chopped
  • 1/2 cup green bell peppers frozen, chopped
  • 1/2 cup corn frozen
  • 1 dash chili powder
  • 1 dash cumin
  • 1 dash garlic powder
  • 3/4 cup water
  • 1 x salsa oilfree, low sodium
  • 10 each flour tortillas, whole wheat

— Optional Toppings

  • 1 x lettuce chopped
  • 1 bunch scallions chopped
  • 1 each tomato chopped

Directions

  1. Saute the frozen onions and green peppers in a few tablespoons of water in a skillet.
  2. Drain and rinse the beans and place in a skillet and mash with a potato masher.
  3. Add the cooked rice, corn, spices and water.
  4. Heat 5 to 10 minutes until most of water is absorbed, stirring occasionally.
  5. Heat the tortillas quickly (just to soften) in a preheated skillet, a toaster oven, or a microwave.
  6. Place a line of bean mixture down the middle of each tortilla, add a teaspoon of salsa and any of the other toppings as desired.
  7. Fold up 1/2 inch on each side, tuck in the top edge and roll into a burrito.
  8. Serve immediately, topped with additional salsa if desired.
  9. The leftover bean mixture can be kept in the refrigerator and reheated in the microwave prior to assembly.
  10. The bean mixture can be adapted by changing the kind of beans (try kidney beans) or omitting the corn, or adding your favorite ingredient.

Fish with Lemon Butter Sauce

  • 4 white fish fillets
  • 4 spinach leaves, shredded
  • 2 small zucchini,sliced
  • 1 small red pepper, sliced
  • 1 stick celery, sliced
  • LEMON BUTTER SAUCE
  • 1 tablespoon water
  • 1 tablespoon white vinegar
  • 185g butter
  • 1 teaspoon grated lemon rind
  • 2 green shallots, chopped

Combine spinach and zucchinni in shallow dish, cover,cook on high 1 minute. Add pepper and celery to spinach. Place fish on top, cover, cook on high 5minutes, top with Lemon butter sauce.

Lemon Butter Sauce: Combine water, vinegar and on-third of the butter in dish, cook on high1 minute. Cut remaining cold butter into small cubes, gradually whisk into Sauce until thick, stir in lemon rind and shallots.

Serves 4

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