In The Kitchen – January 2023
If you’re like us, you might be thinking about February’s BIG game. Or, you’re just thinking about the cold weather and how satisfying a pasta dish tastes. The dishes below answer either plan – a BIG party for the BIG game, or an easy night in when the temperatures are dropping
Check them out and see if they don’t land on your table!!
P.S. The Turkey Sloppy Joes call for using beer or ale. The alcohol will cook off as you prepare the dish…. AND, this is the secret ingredient that will make your chili different from all others! Enjoy!
FETTUCCINE WITH BEANS
& SUN-DRIED TOMATOES
2 Tbsp. oil
2 Tbsp. crushed garlic
2 onions, chopped
½ tsp. salt
¼ tsp. crushed pepper flakes
½ tsp. dried oregano
½ C. chopped parsley
2 C. chopped fresh or frozen spinach
1 C. sun-dried tomatoes in oil
2 cans cannelloni beans, drained
1 C. or more vegetable broth
1 C. white wine
1½ lbs. fettuccine, or your favorite pasta
In a large skillet, heat the oil with onions, garlic, salt, oregano and pepper flakes. Stir as the flavors blend and the onions soften. Add the parsley, spinach and sun-dried tomatoes with oil and beans. Stir to coat and distribute all ingredients, then add the broth and wine. Bring to a boil, then lower heat, cover and simmer for at least 30 minutes. If mixture has too much liquid, remove cover and bring to boil again to reduce liquid. If it’s too thick, add more broth or white wine. When sauce is done, prepare pasta al dente. Drain and reserve ½ C. water. Top with vegetable mixture. Toss well and serve. Use liquid as needed.
CAMPANELLE WITH TOMATOES AND FETA
8oz. campanelle or fusilli pasta
6 Tbsp. olive oil
6 scallions, chopped (about 1 cup)
3 large garlic cloves, minced
1 pint whole cherry tomatoes
1 pint whole grape tomatoes
5 C. loosely packed arugula
1½ C. crumbled
Feta cheese (about 7 oz.)
Prepare pasta al dente.
Heat 3 Tbsp. olive oil in skillet over high heat. Add scallions, garlic and all tomatoes. Saute until tomatoes begin to soften and collapse, about 7 minutes. Sprinkle with salt and pepper.
Drain pasta. Return to pot. Add tomato mixture, arugula and remaining 3 Tbsp. olive oil. Toss until arugula begins to wilt. Season to taste. Sprinkle with Feta cheese when ready to serve.
ASIAN SLAW WITH PEANUTS
½ C. vegetable oil
½ C. rice vinegar
2 Tbsp. oriental sesame oil
1½ Tbsp. minced, peeled, fresh ginger
2 tsp. soy sauce
6 C. thinly sliced Napa cabbage
6 scallions, sliced thinly
6 oz. snow peas, cleaned, sliced lengthwise
1 large red bell pepper, sliced thinly
½ C. roasted peanuts
Whisk first 5 ingredients in medium bowl. Season to taste.
Mix cabbage and remaining ingredients in large bowl. Toss with enough dressing to coat. Season to taste. Serve chilled or room temperature.
SPICY TURKEY SLOPPY JOES
3 Tbsp. olive oil
1½ lbs. ground turkey
1 large green bell pepper, chopped
4 Tbsp. chopped garlic
3 Tbsp. chili powder
1¼ C. ale or beer
¾ C. bottled chili sauce
1 4-oz. can diced green chilies
2 Tbsp. Worcestershire sauce
1 C. finely chopped green onions
6 sourdough rolls split/ toasted
2 C. shredded lettuce
Heat oil in large pot over medium-high heat. Add turkey, green pepper and garlic and saute until turkey is no longer pink, about 10 minutes. Break up meat with back of fork as you saute. Mix in chili powder, stir 1 minute. Add next 4 ingredients. Reduce heat to medium low and simmer until mixture thickens, stirring often, about 15 minutes. Mix in scallions. Season to taste.
Spoon sloppy joe mixture on top of prepared rolls. Top with lettuce. Yum!
