Spicy Baked Rigatoni

{dash}

Ingredients:

• 2 Tbsp olive oil 
• 2 each sweet and hot Italian sausages, casings removed 
• 12 oz. rigatoni pasta 
• 2 cups of your favorite prepared marinara sauce 
• 2 medium-size ripe tomatoes, diced 
• 1/2 cup fresh basil leaves, torn coarsely 
• 1 tsp dried oregano 
• 1/4 tsp hot red-pepper flakes 
• 12 oz. mozzarella (make 6 slices and dice the remainder) 
• Salt and freshly ground black pepper, to taste

Directions:

1. Preheat the oven to 350°F.  Lightly oil a 9x13x2–inch baking dish. 
2. Heat the olive oil in a heavy pot over medium-low heat.  Add the sausages and cook, breaking them up into clumps, until browned, 10 to 12 minutes. Using a slotted spoon, transfer to a large bowl. 
3. Meanwhile, cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. Drain well and add to the sausages along with the marinara sauce, tomatoes, basil, oregano, pepper flakes, diced mozzarella, salt, and pepper. Toss well. Transfer to the prepared baking dish and cover the top with the mozzarella slices. 
4. Bake until the cheese is melted and the pasta is heated through, about 20 minutes. 

Roger Ebert's Chicken With Fragrant Rice

{serious eats}

Roger Ebert's Chicken With Fragrant Rice

Ingredients

• 1 cube chicken bouillon
• 1 1/2 cups warm water
• 1 1/2 cups jasmine or basmati rice
• 1 tablespoon sesame oil
• 2 tablespoon olive oil
• 1 teaspoon salt
• 1 green onion, chopped
• 2 garlic cloves, chopped
• 1 2-inch piece fresh ginger, peeled and minced
• 2 boneless chicken thighs, cut into 1/2-inch pieces
• 2 to 3 cups cut vegetables such as bell pepper, broccoli, carrots, etc.

Directions

1. Dissolve the bouillon cube in the water and combine rice in the rice cooker with the oils, salt, garlic, and ginger. Stir well, then place the chicken and vegetables on top. Turn on the rice cooker and allow it to cook until finished. (This recipe could also be prepared in a medium saucepan with a lid: proceed by bringing to a boil and simmering over low heat until the rice is cooked.)
2. Once ready, stir the ingredients well to coat the rice with oil and serve with Sriracha or other hot sauce, if desired.

Asian Peanut Noodles

{smuckers}

Asian Peanut Noodles


PREP TIME: 10 minCOOK TIME: 20 minYIELD: 6 servings


Ingredients:

• 1 (10 oz.) package Chinese wheat noodles or 1/2 of 16 oz. package whole wheat spaghetti
• 3 tablespoons Smucker's® Chunky Natural Peanut Butter, stirred
• 1/4 cup reduced-sodium soy sauce
• 1 to 2 tablespoons Asian chili oil
• 1/4 cup rice vinegar
• 2 tablespoons dark brown sugar
• 4 green onions, sliced diagonally into 1/4-inch slices
• 1/4 cup chopped red bell pepper
• Toasted sesame seeds for garnish

Directions:

1. COOK noodles according to package directions; drain.
2. COMBINE peanut butter, soy sauce, chili oil, vinegar and brown sugar in large bowl. Stir to blend well. Toss noodles with sauce, onions and peppers. Cool noodles to room temperature. To serve, place noodles on serving platter, garnish with sesame seeds.

VARIATION
Add 2 cups chopped cooked chicken.
TIP Chinese chili oil and wheat noodles are available in your grocer’s Asian food aisle.

Mashed Tomato Potatoes

{real simple}

Mashed Tomato Potatoes

Serves 8

Hands-On Time: 15m

Total Time: 40m

Ingredients

• 2 pounds Yukon Gold potatoes (about 6), peeled and cut into 2-inch pieces
• 2 garlic cloves, peeled
• 1/2 cup milk
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup chopped flat-leaf parsley
• 3 scallions, trimmed and chopped
• 1/2 cup grated Parmesan
• 1/2 teaspoon kosher salt
• 2 pounds salad tomatoes (about 5 medium), chopped

Directions

1. Place the potatoes and garlic in a large saucepan and cover with lightly salted water. Bring to a boil; cover and simmer about 20 minutes or until a fork easily pierces a potato.
2. Drain the potatoes and garlic. Mash with a potato masher or a fork until smooth. Blend in the milk, butter, parsley, scallions, Parmesan, and salt. Gently fold in the tomatoes.

Chick Pea and Chorizo Soup

{Goya} 

Chick Pea and Chorizo Soup with White Rice

Ingredients

2 tbsp. GOYA® Extra Virgin Olive Oil
4 cloves fresh garlic, minced
1 package (7 oz.) or 4 GOYA® Chorizos, cut into ¼-inch slices
1 can (8 oz.) GOYA® Low Sodium Tomato Sauce
1 small Onion minced
1 packet GOYA® Sazon without Annatto
2 cans (15.5 oz. each) GOYA® Low Sodium Chick Peas, drained and rinsed
2 ½ cups water
1 packet GOYA® Powdered Chicken Bouillon
1 tsp. GOYA® Adobo Light with Pepper or to taste
2 cups of Canilla Rice Extra Long Grain

Directions

1.	In a 4-quart saucepan, heat oil over medium heat. Add garlic, onions, Chorizo, Tomato Sauce and Sazón and cook for 5 minutes, stirring often.
2.	Add Chick Peas, water and Bouillon and bring to boil. Lower heat and simmer, uncovered, for 25 minutes or until it reaches desired consistency. Season with Adobo.
3.	To cook the Rice, follow the direction on bag.

Simple Farro & Bean Stew Recipe

{101 cookbooks & La Cucina}

Ingredients

• 1 pound / 16 oz / 453g red beans, soaked for at least 4 hours preferably overnight, then drained

• 10 cups / 2.5 liters water
• 1/4 cup extra-virgin olive oil
• 1 medium onion, chopped

• 28 ounce / 800g can whole, peeled tomatoes, drained and chopped

• 1 medium carrot, chopped

• 3 small-med (1/2 pound / 8 oz) new potatoes, chopped

• 2 stalks celery
• 2 cups / 13 oz / 370 g pearled farro
• 1 - 2 cups water or vegetable broth
• fine grain sea salt to taste
• 1/2 head / 9 oz savoy cabbage, chopped
• 1/2 bunch / 4 oz kale, de-stemmed and chopped

• Parmesan and olive oil to serve. Or do what I did with this bowl - whisk together a bit of leftover harissa and some olive oil for a spicier drizzle.

Christmas Eats

Thinking about what to make on Christmas.

For Breakfast...

Sweet Potato Biscuits with Ham, Mustard and Honey

Or these other options look great too:

• Banana Stuffed French Toast with Streusel Topping 
• Almond French Toast
• Upside-Down Apple French Toast with Cranberries and Pecan
• Croissant French Toast with grilled peaches
• Mascarpone and Marmalade Stuffed French Toast
• ...with made-from-scratch Bloody Marys!

Here are some options for dinner...

 Rib Roast from Epicurious

with Alton Brown's Yorkshire Pudding (or this Yorkshire Pudding recipe).

Roast Turkey with Paprika and Thyme

with a side of sweet potato mash.

Toasted Spiced Ham Drizzled in Honey

Aromatic Spiced Ham

 and a side of chutney and Orange Wine Shrimp Cocktails to start.

Viking Style Danish Ham

Cornish Hen

Other options:

• Side of Vanilla Sweet Potatoes
• Side of sweet potato home fries
• Side of Spiced potatoes and spinach
• Side of Sauteed Collard Greens
• Side of Broccoli with toasted garlic and hazelnuts
• Side of Cider-Roasted Vegetables
• Side of Pineapple Rice
• Appetizer of Bulgur, celery and pomegranate salad
• Appetizer of Warm Red Cabbage salad

For Dessert...

Spice kissed Pumpkin Pie

Etc.:

• Mulled Red Wine

Food

Turkey Pumpkin Chili from Whole Food's Blog:

Serves 6
Besides adding a sweet nutty flavor to dishes, pumpkin is a ready source of vitamin A, which boosts the nutrition content of this offbeat chili. Garnish each portion with a dollop of sour cream and chopped cilantro.

Ingredients

• 2 tablespoons olive oil 
• 1 small yellow onion, chopped 
• 1 green bell pepper, cored, seeded and chopped 
• 2 jalapeños, seeded and finely chopped 
• 2 cloves garlic, finely chopped 
• 1 pound ground white or dark meat turkey 
• 1 (14.5-ounce) can diced tomatoes, with their liquid 
• 1 (15-ounce) can pumpkin purée 1 cup water 
• 1 tablespoon chili powder 
• 1 teaspoon ground cumin Salt and pepper to taste 
• 1 (15-ounce) can kidney beans, rinsed and drained

Method

1. Heat oil in a large pot over medium high heat. 
2. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. 
3. Add turkey and cook until browned. 
4. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. 
5. Reduce heat to medium low then add beans. 
6. Cover and simmer, stirring occasionally, for 30 minutes more. 
7. Ladle chili into bowls and serve.

Nutrition

Per serving (about 12oz/348g-wt.): 280 calories (110 from fat), 13g total fat, 2.5g saturated fat, 55mg cholesterol, 580mg sodium, 23g total carbohydrate (8g dietary fiber, 7g sugar), 20g protein

Sausage and Pumpkin Lasagna

Sausage & Pumpkin Lasagna from Rachael Ray:


Aired on: November 2, 2009

Ingredients

• 2 pounds butternut squash or pumpkin halved and seeded
• EVOO - Extra Virgin Olive Oil, for liberal drizzling
• Salt and pepper
• Freshy grated nutmeg
• 3 cups chicken stock
• 2 tablespoons honey
• 2 pounds sweet Italian sausage
• 4 tablespoons butter
• 3 tablespoons flour
• 1 quart whole milk
• 10-12 leaves fresh sage, very thinly sliced
• 2 boxes no boil, flat edged lasagna sheets
• 2 cups grated Parmigiano-Reggiano
• 1/4 cup flat leaf parsley, finely chopped

Yields: Serves 6

Preparation

1. Preheat oven to 400ºF.
2. Drizzle squash with a little EVOO and season with salt, pepper and a little freshly grated nutmeg. Roast cut-side down until tender, about 40 minutes. Let cool enough to handle, then scoop flesh out of skin and add to food processor. Puree squash with stock and honey, in 2 batches if necessary, and reserve.
3. Heat a drizzle of EVOO in a nonstick skillet over medium-high heat and brown the sausage, crumbling it into very small bits as it cooks, about 7-8 minutes.
4. While the sausage cooks, heat a pot over medium heat. Add butter and melt, whisk in flour, cook 1 minute then whisk in milk. Season with salt, pepper, a little freshly grated nutmeg and sage. Cook until thickened, about 7-8 minutes, whisking occasionally.
5. Dot some pumpkin puree in the bottom of a casserole dish then add a layer of pasta. Top with 1/3 of the cooked sausage and cover lightly with pumpkin puree. Cover with another layer of pasta, 1/3 of the béchamel sauce and 1/2 cup Parmigiano. Repeat with 2 more layers, ending each with béchamel sauce and using all of the remaining cheese for the top layer. Sprinkle parsley across the top, cover and bake lasagna 30 minutes. Uncover and cook 15 minutes more to brown the top.
6. Serve with a spinach salad alongside.