Farfalle with Sausage, Tomatoes, and Cream

Recipe from Bon Appétit   | January 2006 

yield: Makes 6 servings

active time: 30 minutes

total time: 30 minutes

INGREDIENTS

    *  2 tablespoons olive oil

    * 1 pound sweet Italian sausages, casings removed

    * 1/2 teaspoon dried crushed red pepper

    * 1 cup chopped onion

    * 3 garlic cloves, minced

    * 1 28-ounce can crushed tomatoes with added puree

    * 1/2 cup whipping cream

    * 1 pound farfalle (bow-tie pasta)

    * 1/2 cup (packed) chopped fresh basil

    * Freshly grated Pecorino Romano cheese

DIRECTIONS

Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately. 

Honey Teriyaki Chicken with Ripe Pineapple Spears and Rice

When i make asian food, i try to choose recipes that include ginger because of its health benefits, but kevin tends to think every dish i make that uses ginger tastes the same. This recipe is one where there are enough other flavors working with the ginger to not give it an exclusive ginger taste. this is the best Rachel Ray recipe i have tried so far...

it took me 2 tries to make this recipe due to an unexpected ginger peeling accident. i now have a nice notch out of the corner of my finger. Be careful with sharp peelers, people!

Honey Teriyaki Chicken with Ripe Pineapple Spears and Rice

Original recipe from Rachel Ray

Cook Time: 25 mins
Level: Easy
Yield: 4 servings

Prep Time: 15 min
Inactive Prep: --
Cook Time: 25 min
Total: 40 min

INGREDIENTS

• 2 bags boil-in-bag rice
• 2 tablespoons sesame seeds, toasted
  
• 4 boneless, skinless chicken breasts
• 4 boneless, skinless chicken thighs
• Vegetable oil, for drizzling
• Salt and pepper
• 1 cup chicken broth or water
• 1-inch ginger root, peeled and chopped
• 1/4 cup honey
• 1/2 cup teriyaki sauce
• 1 tablespoon toasted sesame oil
• 4 scallions, thinly sliced
• 1 ripe pineapple

Directions

Preheat a grill pan or large griddle over medium high heat.

Bring water to a boil for rice. Cook rice for 8 minutes and drain. Set rice balls on a plate and sprinkle with black sesame seeds.

While your rice is cooking, lightly coat chicken with oil, salt and pepper. (pound super-thick chicken so that is doesn't take forever to cook). Place chicken on hot grill and cook 6 minutes on the first side.

While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.

Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.

Continue cooking sauce to thicken. drizzle chicken with more sauce if desired.

Slice pineapple into bite-sized chunks. Serve alongside chicken and rice, and steamed broccoli.

American Lasagna

Recipe from Allrecipes.com
makes: 4 servings
prep time: 30 mins
cook time: 1 hour 30 mins

INGREDIENTS

• 3/4 pound lean ground beef
• 1/2 onion, chopped
• 1 cloves garlic, minced
• 1-1/2 teaspoons chopped fresh basil
• 1/2 teaspoon dried oregano
• 1 tablespoons brown sugar
• 3/4 teaspoons salt
• 1/2 (29 ounce) can diced tomatoes
• 1 (6 ounce) cans tomato paste
• 6 dry lasagna noodles
• 1 eggs, beaten
• 1 cup part-skim ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoons dried parsley
• 1/2 teaspoon salt
• 1/2 pound mozzarella cheese, shredded
• 1 tablespoons grated Parmesan cheese

DIRECTIONS

1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 3/4 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1/2 teaspoon salt.
4. Layer 1/3 of the lasagna noodles in the bottom of a 9x9 inch square baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
5. Bake in the preheated oven 25 minutes. Let stand 10 minutes before serving.

I had some fresh parsley on hand so i topped mine with that, and served with some frozen cheesy garlic bread.