Tuscan Pasta with Tomatoes and Cream Sauce

 

Is there anything better than a hearty bowl of pasta on a snowy winter night? 

This is a quick, hearty dish for winter with the freshness of summer thanks to the basil.

INGREDIENTS

1 (20 oz) package refrigerated four-cheese ravioli

1 Tbsp. extra virgin olive oil

4 cloves of garlic, minced

2 cups of skim milk

1 cup of chicken broth

4 Tbsp all-purpose flour

1/2 tsp. salt

1/4 tsp. black pepper

1 cup (6 oz) chopped or julienned sun-dried tomatoes in oil, drained

1/2 cup grated low-fat Parmesan cheese

2 Tbsp white wine

2 medium-size fresh tomatoes, chopped OR 1 (14.5 oz) can petite diced tomatoes, full drained

1/2 cup chopped fresh basil

DIRECTIONS

Prepare ravioli according to package directions.  In a medium saucepan, heat olive oil over medium heat.  Add garlic and sauté until golden brown.  

In a small saucepan, stir together milk, chicken broth, 3 Tbsp flour (save 1 Tbsp of flour for later), salt and pepper over low heat until smooth and thick.  Stir into garlic and add sun-dried tomatoes.  Continue to cook over medium-low heat, stirring frequently, until the sauce is thick.  Add the Tbsp of flour (for additional thickness) and stir in with Parmesan cheese.

Allow sauce to thicken up a bit then stir in wine, chopped tomatoes and 1/2 cup chopped basil.  Cook over medium-low heat 5 minutes or until thoroughly heated.  Toss with ravioli and garnish with Parmesan cheese and chopped basil

 

VERDICT   

This recipe took me less than 30 minutes to make and was a hit with the family.  It probably could have benefited from another 10 minutes or so to thicken up the sauce.  It was pretty runny.  But we didn't mind- it was delicious!

Beer chicken

 

INGREDIENTS

• 2lbs skinless, boneless chicken breasts (or a mix of breasts and dark meat)
• 1 bottle or can of your favorite beer
• 1 tsp salt
• 1 tsp garlic powder
• 1 tbsp dried oregano
• 1/2 tsp black pepper

DIRECTIONS

Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs. 

VERDICT

Low for 6 hours was too long- it was dry!  This doesn't mean it wasn't a good recipe- I just haven't mastered chicken in the crock pot yet.  I over cook it EVERY TIME!

Flounder piccata

 

This is one UGLY fish dish.  I'm not sure if it's the recipe, the quality of the fish, or the cook, but this dish did not come out like the pictures.  It's probably a result of the fish sticking to the terrible skillet I used which the fish stuck to like nobody's business. 

It was, however, tasty.  So you should give it a shot anyway- just to prove that you're a much better cook than some chick who posts pictures of her recipes on the net.

INGREDIENTS

• 4 (6-ounce) flounder fillets
• 2 tablespoons all-purpose flour
• 2 teaspoons olive oil 
• 1/3 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1 tablespoon drained capers, chopped
• 2 tablespoons butter

DIRECTIONS

Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Dredge fish in flour.

Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Add wine, juice, and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm.

VERDICT  

Ugly pictures.  Tasty fish.  And in case you're wondering what that spaghetti-looking side dish is- it's not real pasta.  A spaghetti squash I bought from the pumpkin patch in October was still sitting on my counter- so I cooked it using my favorite Wegman's recipe- spaghetti squash pomodoro.  

Ginger Beef Stir fry

 

Six below.  BEFORE windchill.  It is darn cold around here!

Need to warm up?  Try this healthy beef stir-fry! 

   

INGREDIENTS

• 8 ounces beef top round steak
• 1/2 cup reduced-sodium beef broth
• 3 tablespoons reduced-sodium soy sauce
• 2-1/2 teaspoons cornstarch
• 2 to 3 teaspoons grated fresh ginger
• Nonstick cooking spray
• 1-1/2 cups sliced fresh mushrooms
• 1 medium carrot, thinly bias sliced
• 3 cups small broccoli florets or 1 pound fresh asparagus spears, trimmed and cut into 2-inch-long pieces
• 1 small red sweet pepper, seeded and cut into 1/4-inch-wide strips (1 cup)
• 1 tablespoon cooking oil
• 2 green onions, bias-sliced into 2-inch lengths (1/4 cup)
• 2 cups hot cooked brown rice  

 

DIRECTIONS

1. If desired, partially freeze beef for easier slicing. Trim fat from beef. Thinly slice beef across the grain into bite-size strips. Set aside. For sauce: In a small bowl, stir together beef broth, soy sauce, cornstarch, and ginger; set aside.

2. Lightly coat an unheated wok or large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add mushrooms and carrot; stir-fry for 2 minutes. Add broccoli and sweet pepper; stir-fry about 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.

3. Carefully add oil to wok. Add beef; stir-fry for 2 to 3 minutes or until desired doneness. Push beef from center of wok. Stir sauce. Add sauce to center of wok. Cook and stir until thickened and bubbly.

4. Return vegetables to wok. Add green onions. Stir all ingredients together to coat with sauce; heat through. Serve immediately over hot cooked rice. Makes 4 servings (1 cup beef mixture with 1/2 cup rice per serving).

VERDICT

 

Delish! And very filling and warming for a cold winter's night!

Source:  Better Homes & Gardens