Wednesday, May 19, 2010

Rigatoni, White Beans and Sausage

Rigatoni, White Beans and Sausage

Joan recently purchased Marlene Koch's cookbook, Eat What You Love. This evening she served this dish which had a fabulous favor.

8 ounces rigatoni
2 cups reduced-sodium chicken broth
3 garlic cloves, minced
3/4 pound turkey kielbasa sausage, sliced thin
1 teaspoon dried oregano
1 tablespoon olive oil
1 (14-ounce) can white cannellini beans, drained
1 (14-ounce) can no-salt-added diced tomatoes, well drained
6 ounces (6 cups) baby spinach leaves
6 tablespoons finely grated fresh Parmesan cheese
Freshly cracked black pepper

1. Cook the pasta according to package directions in a large pot. Drain and set aside.
2. Pour chicken broth and garlic into the same pot. Place over medium-high heat and bring to a simmer. Add the sausage, oregano, and olive oil. Stir well.
3. Stir in the beans, tomatoes, and cooked past to the pot. Place the spinach on top of mixture. Cover with a lid and turn off the heat. Allow steam for about 1 minute, just until spinach has begun to wilt. Sir mixture.
4. Sere with a heaping tablespoon of Parmesan cheese on top and seasoned with black pepper to taste.

This recipe can be found on page 239 in Marlene Koch's cookbook, Eat What You Love.

Sunday, May 9, 2010

Fresh-Picked Frittata

This dish is easy to personalize...just let everyone suggest a veggie and bake until the center is set!

1 c. redskin potatoes, diced
1/2 c. onion, diced
2 T. olive oil
1 c. sliced mushrooms
1 c. broccoli flowerets
1/2 c. red pepper, chopped
1/3 c. water
1-1/2 c. shredded Cheddar cheese, divided
8 eggs, beaten
1/2 c. mayonnaise
1/2 t. dried oregano
1/2 t. dried basil
1 T. Italian salad dressing mix

Combine potatoes, onion, and oil in a skillet over medium heat; sauté until golden. Add mushrooms, broccoli, pepper and water; cover and cook just until potatoes are tender. Uncover and cook until liquid evaporates. Spoon vegetables into a lightly greased 9-1/2” round deep-dish baking pan; top with half the cheese. Whisk together remaining ingredients except cheese; pour evenly over top. Sprinkle with remaining cheese. Bake at 375 degrees for 40 minutes, or until a knife tip inserted in the center comes out clean. Let stand 5 minutes.

Makes 6 servings.

Recipe can be found on page 109 of Get-Togethers with Gooseberry Patch Cookbook.