Sun-dried tomato cashew stuffed pasta shells

Here's a baked pasta dish that has a nutty twist - literally.

This recipe calls for cashews in the standard ricotta cheese filling that we all know and love in our jumbo shells, manicotti, lasagna or whatever. We're also tossing in some sun dried tomatoes, which add some tang to the cheese mixture as well as the marinara.

Simply blend and fill your pasta. It's easy. I would sprinkle some broken cashews on top along with the cheese before baking for a little extra nutty crunch.

Sun-dried tomato cashew stuffed pasta shells
Ingredients:
Filling:
1 C. cashews
1 Tbsp. lemon juice
2 Tbsp. olive oil
2 Tbsp. minced garlic
12 ounces ricotta cheese
1 1/2 tsp. dried basil
For shells:
1 package jumbo pasta shells
1 jar marinara
1/3 C. sun dried tomatoes in oil, chopped
mozzarella or Parmesan, as desired
Directions:
For filling: In a food processor, blend cashews lemon juice, olive oil and garlic until creamy. Add ricotta and basil and blend until thoroughly combined. Meanwhile, cook pasta according to package instructions. Spray a 9- by 13-inch baking dish with cooking spray and cover with a thin layer of marinara topped with a thin layer of sun dried tomatoes. Fill the pasta shells with cashew mixture and place in baking dish. Pour remaining marinara on top and sprinkle with cheese. Bake at 350 degrees for 30 minutes or so.

Posted by · May 6, 2008 1:11 AM · Comments (0)

Tired of broccoli or asparagus?

I'm not at all. But, I'd never had brussel sprouts before, so I thought I'd give them a try. They remind me a lot of broccoli and asparagus, actually.

This recipes has you tossing them in a light marinade, while cooking them ever so slightly on the stove top.

Be sure not to over do it or the sprout will turn out soggy. (I've done that with broccoli and asparagus, too.)

Sesame lemon brussel sprouts
Ingredients:
1, 12-ounce bag frozen brussel sprouts
2 Tbsp. olive oil
1 Tbsp. lemon juice
1 tsp. soy sauce
1 Tbsp. sesame seeds
1 Tbsp. garlic, minced

Directions: Microwave brussel sprouts in a small amount of water until thawed, but not cooked. Heat olive oil and garlic in a saucepan over medium heat. Add brussel sprouts. Add lemon juice, soy sauce and sesame seeds, tossing lightly until brussel sprouts are bright green in color.

Posted by · April 19, 2008 1:58 AM · Comments (0)

Want to jazz up your dinner's side salad?

Be bold.

Move beyond Ranch and Blue Cheese with this peppery walnut dijon. It perfectly complements spinach and pears, but would also work well on any standard bed of lettuce, too.

If you make this dressing in advance, be sure to stir it well before pouring.

Spinach pear salad with walnut dijon dressing
Ingredients:
6 C. fresh baby spinach
1 Bartlett pear, thinly sliced length-wise
2 Tbsp. water
2 Tbsp. red wine vinegar
1 Tbsp. olive oil
2 Tbsp. honey
2 tsp. spicy brown mustard
1/4 tsp. black pepper
1/4 C. walnuts, chopped

Directions: Mix water, vinegar, oil, honey, mustard, pepper and walnuts. Drizzle over spinach topped with pear slices and serve.

Posted by · April 9, 2008 1:56 AM · Comments (0)

If you think about it, "scampi" and "Angel Hair" are sharply contrasting as far as the sounds of words go. One conjures up a lovely image while the other, well, the other has the same prefix as "scab."

But, combined? Combined "scampi" and "Angel Hair" will from here on out mean easy and delicious.

There's nothing tricky to this recipe, which yields a great dinner - fast! Double the recipe to feed the whole family or for leftovers.

Chicken scampi with Angel Hair pasta
Ingredients:
2 boneless, skinless chicken breasts, cut in one-inch cubes
4 Tbsp. grated mozzarella cheese
1/4 tsp. black pepper
1 Tbsp. Italian herbs
1 Tbsp. garlic
1/4 tsp. salt
3 Tbsp. lemon juice
3 Tbsp. Worcestershire sauce
1/4 C. white cooking wine
6-8 ounces Angel Hair pasta
olive oil

Directions:
Combine all ingredients and marinade uncooked chicken in it at least two hours. Remove chicken from marinade and cook in a small amount of olive oil in a medium sauce pan over medium heat. Once chicken is cooked through, pour marinade in pan until warmed. Simultaneously, cook pasta according to package directions. Drain and toss with a small amount of olive oil. Top with chicken mixture and serve immediately.

Posted by · March 29, 2008 1:54 AM · Comments (0)

In honor of Easter (or hard-boiled eggs, depending on your religious preferences) here's a delicious sandwich recipe that makes for an easy lunch or dinner. Egg salad just seems like the sandwich of spring-time, doesn't it?

Whip this up in advance and refrigerate for an even faster meal, simply toasting the bread (I like it on sour dough) and adding lettuce along with the egg mixture at meal time. As for the actual mixture, I like dijon mustard rather than yellow, light mayo rather than fat-free and fresh dill rather than dried, but the details are up to you.

Another tip, wait until the eggs are completely cooled before mixing them with mayo. There's just something about the smell of warm eggs and mayo that may keep your sandwich experience from being as enjoyable as it could be, know what I'm sayin'?

Egg salad sandwiches
4 or 5 eggs, hard boiled and chops into small pieces
1/2 C. mayo
1 tsp. mustard
1 tsp. garlic salt
2 Tbsp. dill
1/2 tsp. black pepper
Mix ingredients, adding eggs last. Can be kept in refrigerator overnight. (Yields 2 to 3 large sandwiches)

Posted by · March 22, 2008 1:19 AM · Comments (0)