Tuesday, May 18, 2010

Lazy day off, Cooking Light Mag & some great recipes Im going to try......

Easy Penne & Tuna Salad:
1 large red bell pepper
4 quarts water
2 1/4 teaspoons salt, divided
6 ounces uncooked penne pasta
2 cups coarsely chopped arugula
1/4 cup thinly sliced shallots
2 tablespoons red wine vinegar
1 tablespoon capers, drained
1 tablespoon extra-virgin olive oil
1 (7.8-ounce) jar premium tuna packed in oil (such as Ortiz), drained and flaked
1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop.
3. Bring 4 quarts water and 2 teaspoons salt to a boil in a large saucepan. Cook pasta according to package directions, omitting additional salt and fat. Drain and rinse with cold water; drain well.
4. Combine bell pepper, pasta, remaining 1/4 teaspoon salt, arugula, and remaining ingredients in a large bowl; toss well.

Risotto with Spring Vegetables
2 cups shelled fava beans (about 1 1/2 pounds unshelled)
1/2 cup fresh green peas
4 cups Homemade Chicken Stock
2 tablespoons extra-virgin olive oil
1 cup chopped shallots
1/2 cup chopped carrot
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
1/8 teaspoon saffron threads, crushed
1/2 cup white wine
8 ounces thin asparagus, cut into 2-inch pieces
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Cook beans in boiling water 2 minutes. Drain and rinse with cold water; drain. Remove tough outer skins from beans; discard skins. Cook peas in boiling water 2 minutes. Drain and rinse with cold water; drain well.
2. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
3. Heat oil in a large Dutch oven over medium heat. Add shallots and carrot to pan; cook 4 minutes or until tender, stirring occasionally. Add rice and saffron; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in fava beans, peas, and asparagus with last addition of stock. Remove from heat; stir in cheese, parsley, salt, and pepper.

Zucchini, Cherry Tomato and fresh ricotta pasta
1 (16-ounce) package penne
3 garlic cloves, peeled
2 pounds small zucchini, halved lengthwise and cut diagonally into 1/2-inch slices (about 7 cups)
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh or 1 teaspoon dried marjoram
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup part-skim ricotta cheese
Zucchini is cut in the same shape as the pasta; ricotta cheese is dabbed onto the hot pasta, then melted into it. Oregano can be substituted for marjoram.
1. Cook pasta and garlic in boiling water 7 minutes; add zucchini, and cook 3 minutes. Drain well; discard garlic cloves. Place pasta mixture in a large bowl. Add 2 tablespoons Parmesan, oil, marjoram, salt, and pepper; toss well to coat. Drop ricotta by tablespoonfuls into pasta mixture; toss well. Sprinkle each serving with Parmesan.
(All found in the May 2010 Cooking Light)

Keep on Cooking!!

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