Pasta With Tomato and Eggplant Sauce
Makes 3 1/2 cups sauce. This recipe is also very suited to Baked Ziti
Ingredients
- 2 Tbl Olive oil
- 1 1/2 Cups Chopped onions
- 3 Cloves garlic, minced
- 4 Cups Diced eggplant (1/2 inch pieces)
- 1 14 1/2 ounce can whole peeled tomatoes, undrained
- 2/3 Cup Red wine
- 2 Tbl Tomato paste
- 1 1/2 Tsp Sugar
- 1 Tsp Dried oregano
- 1/2 Tsp Thyme
- 1/4 Tsp Dried rosemary, crumbled
- 1/4 Tsp Salt or to taste
- 1/8 Tsp Pepper
- 12 Oz Dry pasta (rigatoni, penne, or the like)
Instructions
- In a 3-guart saucepan, heat the oil over medium-high heat. Add the onions and garlic; cook, string until softened, about 2 minutes Add the eggplant; cook, stirring, until softened, about 3 minutes
- Add the tomatoes, with liquid, and break them up with the back of a spoon. Stir in the wine, tomato paste, sugar, oregano, thyme, rosemary, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered 30 minutes or until thickened, stirring occasionally.
- Cook the pasta according to package directions; drain. Either toss with sauce or serve topped with sauce.
Variation: Use dry white wine or broth instead of the red wine.
Herb-Roasted Turkey
A new way to prepare tender, delicious turkey. . . guests will love it!
Equipment
- 1 Slow Cooker
Ingredients
- 5-6 lb Turkey breast
- 1/4 C Water
- 1/4 C Cream cheese softened
- 2 Tbl Butter softened
- 1 Tbl Soy sauce
- 1 Green onion finely chopped
- 1 Clove Garlic finely chopped
- 1 Tbl Fresh parsley, minced
- 1/2 Tsp Dried basil
- 1/2 Tsp Dried thyme
- 1/2 Tsp Poultry seasoning
- 1/4 Tsp Pepper
Instructions
- Place turkey breast-side up in a slow cooker
- Add water
- Blend together remaining ingredients in small bowl
- Spread over outside of turkey
- Cover and cook on low setting for 8 to 10 hours or on high setting for 4 to 6 hours
Is Roast Done Yet? Just check it with a meat thermometer. Recommended temperatures: Chicken and turkey – 180 degrees; Beef and pork – 160 degrees for medium – 170 degrees for well-done
White Chili
For the cooked chicken, poach three or four skinned and boned chicken breast halves in boiling water or chicken broth, covered, for about 12 minutes or until no pink remains. Drain, cool slightly then chop.
Equipment
- 5 Quart Crockery Cooker
Ingredients
- 2 15 Oz. Cans great northern, pinto, or cannellini beans drained
- 2 1/2 Cups Chopped cooked chicken
- 1 Cup Chopped onion
- 1 1/2 Cups Chopped red, green and/or yellow pepper
- 2 Jalapeno chili peppers, stemmed and chopped
- 2 Cloves garlic, minced
- 2 Tsp Ground cumin
- 1/2 Tsp Salt
- 1/2 Tsp Dried oregano, crushed
- 3 1/2 Cups Chicken broth
- Shredded Monterey Jack Cheese (optional)
- Broken tortilla chips (optional)
Instructions
- In a 3 1/2 or 4 or 5-quart crockery cooker combine the drained beans, chicken, onion, sweet pepper, jalapeno peppers, garlic, cumin, salt and oregano. Stir in chicken broth.
- Cover; cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours.
- Ladle the soup into bowls. Top each serving with some cheese and tortilla c hips, if desired.
Pork Scaloppine with Mustard and Rosemary
To keep port warm while you prepare the sauce, place the cooked pork slices on a warm serving platter. Cover with foil and place the platter in a 300 degree oven.
Equipment
- 1 Large Skillet
Ingredients
- 1 Lb Pork tenderloin
- 1/3 Cup All purpose flour
- 1/2 Tsp Pepper
- 1/4 Tsp Salt
- 2 Tbl Butter
- 1 Tbl Olive Oil
- 1 Cup Sliced fresh mushrooms
- 1 Tbl Snipped fresh rosemary or 1 tsp dried rosemary, crushed
- 2 Cloves Garlic minced
- 3/4 Cup Chicken broth
- 2 Tbl Dijon-style mustard
- 1 Tsp Finely shredded lemon peel
- 1 Tbl Lemon juice
- Lemon wedges (optional)
- Fresh rosemary sprigs (optional)
Instructions
- Trim fat from meat. Cut meat crosswise into 1/2-inch-thick slices. Place each slice between two pieces of plastic wrap. With the heel of your hand, press each slice till about 1/8 inch thick. Remove plastic wrap.
- In a shallow dish combine flour, pepper and salt. Coat meat with seasoned flour shaking off excess.
- In a large skillet heat butter and oil over medium-high heat. Add half of the meat and cook for 3 to 4 minutes or till golden brown on outside and slightly pink in center, turning once. Remove from skillet, reserving drippings in skillet. Keep warm while cooking remaining meat.
- Reduce heat to medium. Add mushrooms, snipped fresh or dried rosemary and garlic to drippings in skillet. Cook and stir just till mushrooms are tender. Add broth, scraping up any browned bits on bottom. Bring to boiling. Boil gently about 5 minutes or till reduced by half. Stir in mustard, lemon peel and lemon juice. Heat through.
- Spoon mushroom mixture over meat. If desired, garnish with lemon wedges and fresh rosemary sprigs.
Vermont Maple Pork Chops
Ingredients
- 6 Pork chops
- 1/2 Cup Chopped onion
- 1 Tbl Vinegar
- 1/2 Tsp Chili powder
- 1/4 Tsp Black pepper
- 1/4 Cup Pure Maple Syrup
- 1 Tbl Worcestershire sauce
- 1 1/2 Tsp Salt
- Flour to thicken gravy
- Vegetable oil for browning pork chops
Instructions
- Preheat oven to 400 degrees
- Lightly brown pork chops in a small amount of oil
- Place chops in a flat baking dish
- Combine other ingredients over low heat and pour over pork chops
- Cover and bake 45 minutes, basting occasionally
- Uncover and bake 15 minutes longer
- Remove pork chops, keep warm
- Thicken sauce with flour and serve over pork chops and rice or mashed potatoes