Recipes

Baked Gnocchi

Potato gnocchi offers a nice change of pace from traditional pasta, and it is delicious with a wide range of sauces, from simple olive oil and herbs and light tomato sauces, to rich meat sauces and cream sauces. It can be found in the dried-pasta section, or you can buy it refrigerated or frozen.

Cynthia's friends, Frank and Dale in Maine, introduced us to this delicious, easy recipe. We adapted it by using the canned diced tomatoes with herbs instead of adding the herbs separately.

Servings: 6
Preparation Time: 10 minutes
Start to Finish Time: 40 minutes

2 (1-pound) packages gnocchi
1 teaspoon garlic powder
1 (28-ounce) can diced tomatoes with Italian herbs
1 (4-ounce) package shredded Mozzarella cheese

Preheat oven to 350 degrees.
Coat a 9 x 13-inch baking dish with cooking spray.
In a large pot of lightly salted boiling water, cook the gnocchi according to package directions. Drain, and pour gnocchi into prepared baking dish.
Sprinkle the gnocchi with the garlic powder.
Pour the tomatoes evenly over the gnocchi. Top with the cheese.
Cover the dish with aluminum foil and bake for 25 minutes.
Carefully remove the foil and let dish sit for about 5 minutes for the gnocchi to absorb the extra liquid.

Blender Mocha Mousse Pie

You won't believe this silky pie takes only 5 minutes in a blender to prepare! Just place the ingredients into the blender container, blend until smooth and creamy, pour into a prepared pie crust, and pop it in the oven. The coffee enhances the rich chocolate flavor for a mucho mocha taste.

It freezes well for up to three months.

Servings: 8
Preparation Time: 5 minutes
Start to Finish Time: 50 minutes, plus 4 hours for chilling

1 cup heavy cream
¼ cup brewed coffee
1 cup semisweet chocolate chips
½ cup sugar
3 eggs
1 teaspoon vanilla extract
1 (9-inch) frozen pie crust, unbaked
Whipped cream for garnish, optional
Chocolate-covered coffee beans for garnish, optional

Preheat the oven to 350 degrees.
In a glass measuring cup, microwave the heavy cream on high for 60 to 90 seconds, until hot, but not boiling.
Pour cream into blender container. Add the coffee and chocolate chips and blend for 30 seconds on low speed until all the chocolate is melted and smooth.
Add the sugar, eggs, and vanilla. Blend for 1 minute, or until well mixed.
Pour chocolate mixture into pie crust.
Bake for 40 to 45 minutes, or until a knife inserted near center comes out clean. Cool 30 minutes at room temperature. Then refrigerate until well chilled, about 4 hours.
Serve topped with a dollop of sweetened whipped cream and chocolate-covered coffee beans, if desired.

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Blender Ricotta Cheesecake Pie

Homemade cheesecake does not get any easier than this. Just place the ingredients into your blender container, blend until smooth and velvety, pour into a graham cracker pie crust, and pop it in the oven. Chill and top with fresh fruit or fruit preserves and a hefty dollop of whipped cream for a heavenly treat.

This Italian-inspired dessert freezes well for up to three months.

Servings: 8
Preparation Time: 5 minutes
Start to Finish Time: 50 minutes, plus 4 hours for chilling

1 cup light ricotta cheese
2 eggs
¾ cup sugar
1 (8-ounce) package cream cheese, softened, cut in 4 pieces
1 teaspoon vanilla
1 (9-inch) prepared graham cracker pie crust
Whipped cream for garnish, optional
Fresh ripe strawberries for garnish, optional

Preheat the oven to 350 degrees.
Place ricotta cheese and eggs in blender container, and blend for 30 seconds, until smooth and well mixed.
With the blender running at lowest speed, add sugar, cream cheese (one piece at a time), and vanilla, and continue blending for 1 minute until well mixed.
Pour filling into graham cracker crust.
Bake for 40 to 45 minutes, or until a knife inserted near center comes out clean. Cool 30 minutes at room temperature. Then refrigerate until well chilled, about 4 hours.
Serve topped with a dollop of whipped cream and fresh, ripe strawberries, if desired.

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Broccoli Rabe and Spaghetti Egg Bake

This recipe makes a regular appearance on our dinner tables when we're in the mood for "breakfast for dinner". The spaghetti and cheese make it very kid-friendly.

Broccoli rabe offers distinctive, contemporary flavor, but it is not actually related to broccoli. It is more closely related to turnips, which gives it a slightly bitter flavor and dark green leaves. Substitute 1(10-ounce) box of frozen chopped broccoli or chopped spinach for less adventurous diners. You can also substitute your family's favorite cheeses for variety, like Cheddar cheese with chopped broccoli, or Feta cheese with chopped spinach.

Leftovers can be warmed in the microwave for breakfast or lunch the following day.

Servings: 6
Preparation Time: 10 minutes
Start to Finish Time: 35 minutes

1 (8-ounce) box spaghetti
1 (16-ounce) package frozen broccoli rabe
1 generous swirl of olive oil (about 2 tablespoons)
1 cup frozen chopped onion
1 teaspoon bottled minced garlic
1 (3-ounce) jar pimento, drained well
1 (8-ounce) package of part-skim Mozzarella cheese
½ cup grated Parmesan cheese
12 eggs or equivalent amount of egg substitute
1 teaspoon salt

Preheat the oven to 400 degrees.
Coat a 9 x 13-inch glass baking dish with cooking spray.
In a large pot of lightly salted boiling water, cook the spaghetti according to package directions. During the last 2 minutes of cooking, add the broccoli rabe. Drain, and return spaghetti and broccoli rabe to the pot.
Meanwhile, in a large skillet over medium high heat, add the olive oil and onions and cook until the onions are tender, about 5 minutes.
Add garlic and pimento and cook for 1 minute to release the flavors.
Add onion, garlic and pimento mixture, Mozzarella, Parmesan, eggs, and salt to the spaghetti and broccoli rabe, stirring well to mix. Pour into prepared baking dish.
Bake for 20 minutes until set. Let stand 5 minutes before cutting.

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Chicken and Asparagus

Keep the ingredients for this quick skillet dish stocked in your freezer for those days when you are just walking in the door at 6, exhausted, and everyone is starving and clamoring for food. Serve it with quick brown rice and mandarin oranges, and dinner is just minutes away.

Chicken breasts have a part called tenderloin. These fresh tenderloins are sold together in one-pound packages. They are a bit pricey, but a wonderful convenience for the one-armed cook.

Any leftovers make a great cold topping to a Caesar-style salad for tomorrow's lunch. The recipe doubles and triples easily for more servings.

Servings: 4
Preparation Time: 5 minutes
Start to Finish Time: 20 minutes

2 teaspoons olive oil
1 pound chicken breast tenders
1 teaspoon pepper
1/4 cup soy sauce
2 tablespoons dark sesame oil
1 (10-ounce) package frozen asparagus spears, defrosted

In a large skillet over high heat, heat the oil and sauté the chicken for 4 to 5 minutes, stirring well to prevent sticking.
Sprinkle chicken with pepper.
In a small mixing bowl, whisk together the soy sauce and oil. Pour over chicken.
Add asparagus to skillet and cook an additional 3 to 4 minutes, until chicken is cooked and the asparagus is hot.

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Slow Cook Pasta Bake

Fennel seed is a common ingredient in Italian sausage. By adding fennel seeds to this recipe, the flavors indicate the richness of a sausage-based stew without the added fat and calories.

Servings: 4
Preparation Time: 5 minutes
Start to Finish Time: 8 hours

1 cup baby carrots
1 (10-ounce) package frozen chopped onion and peppers
1 tablespoon bottled minced garlic
2 (15-ounce) cans cannellini beans, rinsed and drained
1 (14 1/2-ounce) can Italian-style stewed tomatoes
2 teaspoons fennel seeds
1/2 teaspoon ground red pepper
1 (14 1/2 -ounce) can chicken broth
1 1/2 – 2 pounds boneless, skinless chicken thighs

In the bottom of a 3 1/2-quart, or larger, slow cooker, place all the ingredients except the chicken, stirring well to mix.
Add the chicken; stir to coat with the sauce.
Cover and cook on low for 8 hours.

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Shrimp Coconut Corn Chowder

The shrimp, coconut, and cumin, lend traditional corn chowder an exotic flair. Corn and potatoes make this delicious one-pot meal kid-friendly, but you may wish to portion some out for the kids before adding the aromatic spices. Serve it with some crusty bread and a tossed green salad.

Servings: 4
Preparation Time: 5 minutes
Start to Finish Time: 30 minutes

1 generous swirl of olive oil (about 2 tablespoons)
½ teaspoon bottled minced garlic
1 (20-ounce) package "Simply Potatoes" diced potatoes and onions
1 (16-ounce) package frozen yellow corn
1 (13 ½-ounce) can coconut milk
1 (14-ounce) can chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
¼ teaspoon pepper
1 pound medium peeled and deveined shrimp, fresh or frozen

In a large saucepan over medium-high heat, add the olive oil and garlic, and cook for 2 minutes to release the flavor.
Add potatoes and onions, corn, coconut milk, chicken broth, cumin, coriander, salt, and pepper, stirring well to mix. Bring to a boil.
Reduce heat to medium and simmer until the potatoes are tender, about 15 minutes.
Add the shrimp, stirring well to mix, and cook 3 to 5 minutes, just until shrimp turn pink.

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Turkey Cutlets with Chipotle Mole

This main dish turkey is served with mole, a flavorful Mexican sauce whose notable ingredient is chocolate. The ground chipotle chili peppers (we used McCormick Gourmet Collection) add a smoky, spicy flavor, so turn it up or tone it down by adjusting the amount according to your tolerance. Substitute Mexican chili powder with equally tasty results; and for a chunkier sauce, use regular diced tomatoes instead of the petite-cut.

Serve it with plenty of rice to take advantage of the sauce and a wedge of iceberg lettuce with reduced-fat ranch dressing.

Servings: 4
Preparation Time: 10 minutes
Start to Finish Time: 30 minutes

1 tablespoon sesame seeds
1/2 teaspoon salt
1/2 teaspoon pepper
4 (4-ounce) turkey breast cutlets
1 generous swirl olive oil
1 cup frozen chopped onion
1/8 teaspoon ground chipotle chile peppers
1/2 teaspoon ground cumin
1 tablespoon cornstarch
1 tablespoon unsweetened cocoa powder
1 cup chicken broth
1 (14 1/2-ounce) can petite-cut diced tomatoes

On a large plate, combine the sesame seeds, salt and pepper, stirring well to mix. Dip the turkey cutlets in the sesame seed mixture to lightly coat on both sides.
n a large skillet over medium-high heat, heat the olive oil. Add the turkey cutlets and cook for 3 minutes on each side. Remove from pan and set aside, covered lightly with aluminum foil.
Add the onions to the skillet and cook until the onions are tender, about 5 minutes. Add ground chipotle chile peppers, cumin, cornstarch, and cocoa powder, tossing to coat the onions.
Add the chicken broth and tomatoes, stirring well to mix. Return turkey and any juices to the skillet; bring to a boil. Reduce heat to low, cover and simmer for 10 minutes, until turkey is tender and heated through.

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Vegetarian Lentil and Vegetable Stew

This hearty and satisfying stew is flush with flavor and texture, and packed with protein. You might bribe the non-vegetarian at your table with some cut-up leftover chicken tossed into his serving bowl. A little hot sauce brings it to life, for those with a fondness for heat.

Serving Size: 8
Preparation Time: 10 minutes
Start to Finish Time: 45 minutes

1 teaspoon olive oil
1 teaspoon bottled minced garlic
1 cup frozen chopped onion
1 cup frozen chopped green bell pepper
3 (14-ounce) cans lentils
1 (32-ounce) container vegetable broth
1 (16-ounce) package frozen mixed vegetables (we like broccoli, carrots, and cauliflower)
1/2 teaspoon pepper
1 (14 1/2-ounce) can diced tomatoes, with Italian herbs
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
hot sauce, optional

In a large Dutch oven over medium-high heat, heat the olive oil.
Add the garlic, onion, and bell pepper, and sauté until lightly browned, about 5 minutes.
Add the lentils, vegetable broth, frozen vegetables, and pepper, and bring to a boil.
Stir in the tomatoes and their liquid, tomato sauce, and tomato paste; bring back to the boil, then reduce the heat to medium and cook until thoroughly heated.