Italian » Susan's Home

Tomato Basil Pizza

Italian, Main Dish, Vegetables Comments Off

Oct 062007

Serves: 2-4
Time: 02:30

Notes:

Recipe from the All Clad pizza stone box: No dietary values available

Ingredients

For the dough:

1 tsp active dry yeast
1 c warm water (40-46oC or 105-115oF)
2 tsp extra virgin olive oil
3c all purpose flour, plus extra as needed
1 tsp salt

For the pizzas:

cornmeal for dusting
extra virgin olive oil for brushing
12 plum tomatoes, peeled, seeded and diced or 1/2 c sauce
2/3 lb mozzerella cheese thinly sliced
salt and pepper to taste
16 fresh basil leaves, torn into 1/2″ pieces

Directions

In a small bowl, stir together yeast and water. Let stand until foamy, about 5 min.
In a bowl, combine the yeast mixture, olive oil, flour and salt. Mix until the flour in incorporated, then turn out onto a floured board and knead until smooth and elastic. Add more water or flour as needed.
Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in volume (about 1 hour). Turn the dough out onto a lightly floured board, and using a pastry scraper, divide the dough into 2 pieces and shape each into a round. Place the rounds on a lightly floured surface, cover with a kitchen towel and let rise in a warm place until doubled (about 45 min)
Place the pizza stone and tray in the oven and preheat to 450oF.
Roll out the dough balls into a 12 inch round. Lightly dust a baking sheet (rimless) with cornmeal and lay the dough on top. Lightly brush the dough with olive oil and spread 1/2 of the tomatoes on top. Lay 1/2 of the cheese slices over the tomatoes. Season with salt and pepper.
Carefully slide the pizza onto the preheated stone. Bake until the bottom of the crust is golden and cheese is bubbly, about 15 min. Remove the stone from the oven and place on the serving trivet and sprinkle with 1/2 of the basil. Let cool 5 min, then cut and serve.

Pasta with Chickpeas and Garlic

Italian, Main Dish, Pasta Comments Off

Oct 062007

Serves: 4
Time: 00:30

Notes:

Recipe from Cooking Light

Cal 333, Fat 9g (sat 1.6g), Protein 13.6g, Carb 57.3g, Fiber 6.6g, Chol 3mg, Fe 3.3mg, Na 808mg, Ca 92mg

Ingredients

2 tsp olive oil
2 garlic cloves, crushed
3/4 tsp kosher salt
1/4 tsp crushed red pepper
1 (15.5 oz can chickpeas), drained
1 14oz can fat free less Na chicken broth
1 1/2c uncooked med seashell pasta (6 oz)
1/2c grape tomatoes, halved
2 garlic cloves, minced
1 tbsp minced fresh parsley
1 tbsp lemon juice
3 tbsp parmasan cheese

Directions

Heat oil in a med saucepan over med heat. Add garlic and saute 1 min. Add salt, pepper, chickpeas, and broth, bring to a boil. Cover and reduce heat, simmer 15 min.
While garlic mixture simmers, cook pasta in boiling water 9 min. Drain well.
Place chickpea mixture in a food processor and process until smooth. Combine chickpea mixture, pasta, tomatoes , garlic, fresh parsley and lemon juice and toss well. Sprinkle with cheese and serve immediately.

Spaghetti/ Anchovy/Breadcrumbs

Italian, Main Dish, Pasta Comments Off

Oct 062007

Serves: 6
Time: 00:40

Notes:
Recipe from Cooking Light: Per Serving: Cal 385, Protein 14.8g, Carb 60.4g, chol 10mg, Fe 3.4mg, Na 501mg, Ca 138mg,fat 8.8g,fiber 2.1g

Ingredients

Breadcrumbs: 1 oz day-old Italian or French Bread, torn into large pieces 1 tbsp olive oil 1 1/2 tsp minced garlic 1 tbsp minced parsley 1/4 tsp gd black pepper Pasta: 1 lb uncooked spaghetti 1 tbsp olive oil 1 1/2 tsp minced garlic 1/2 tsp salt 1/2 tsp crushed red pepper 1/4 tsp gd black pepper 3 canned anchovy fillets, minced 1/2 c chicken broth 1/2c grated fresh parmasan cheese

Directions

1. Preheat oven to 450oF 2. To prepare breadcrumbs, place bread in food processor, pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs on a cookie pan and bake at 450oF for 4 min. or until lightly toasted. 3. Heat 1 tbsp oil in a nonstick skillet over med heat. Add Breadcrumbs and 1 1/2 tsp garlic, cook 2 min or until breadcrumbs are lightly browned. Place breadcrumb mixture in a bowl. Add parsley and 1/4 tsp black pepper. 4. To prepare pasta,cook as package states 5. Heat 1 tbsp oil in pan over med heat. Combine 1 1/2 tsp garlic and next 4 ingredients (thru anchovies). Mash with a fork. Add mixture to pan and cook 1 min. Stir in broth and cook 1 min. Add pasta, toss well. Add Cheese, toss well. Place on serving platter and sprinkle with breadcrumbs. Serve immediatley.

Ravioli

Italian, Main Dish, Pasta Comments Off

Oct 062007

Ingredients

Basic Pasta Dough: 4c flour 3 eggs 1/4c + 1 tbsp water 2 tbsp olive oil Cheese Filling: 20 oz ricotta 1/2c grated parmasan 1 tbsp chopped fresh herbs, Oregano, thyme, rosemary 1/4 tsp nutmeg 1 1/2 tsp salt 1/2 tsp gd pepper 1 large egg Tomato Basil Sauce: 2 tbsp olive oil 1 1/2 tsp minced garlic 40oz diced peeled tomatoes 3 c chicken stock 1 bay leaf 3 oz orange juice 1/8 tsp cinnamon 1 1/2 tsp salt 1/2 tsp gd pepper 1/8 tsp cayenne pepper 1 tbsp chopped basil

Directions

To make dough: 1. In an eletric mixer bowl, add flour. Make a well in the flour and add eggs, 1/4c water and olive oil. Knead for 3-5 min until med. size clumps form. Add the remaining tbsp of water and knead for 2 min. Transfer dough to lightly floured surface and shape into a ball. 2. Wrap tightly with plastic wrap and leave at rm temp. for 20 min. before rolling out. 3. Using a hand crank pasta maker roll out sheets about 1/16″ thick. To make Filling: 1. Combine all ingredients and mix well. Cover and refrigerate until use. Fill ravioli’s and cook 1-2 min. To make the Sauce: In a sauce pan, warm olive oil on med heat. Add garlic and saute until soft, 1-2 min. Add tomatoes, chicken stock, bay leaf, oj, cinnamon, salt, pepper and cayenne. 2. Simmer for 15 min. Stir in basil for 2-3 min.

Bruschetta

Appetizers, Bread, Italian Comments Off

Oct 062007

Serves: 4
Time: 00:30

Notes:
Recipe from Eating Well: Per Serving: Cal 168, Fat 5g, Na 292mg, Chol 0mg

Ingredients

2 large tomatoes, seeded, cored and chopped 2 tbsp fresh basil 2 tsp olive oil 1 tsp red wine vinegar 1/2 tsp chopped garlic salt and pepper 8- 3/4″ thick slices Italian Bread

Directions

1. Mix all ingredients except bread together. 2. Grill bread on both sides to toast lightly 3. Spoon tomato mixture on top and serve immediatly

Pesto Bruschetta

Appetizers, Bread, Italian Comments Off

Oct 062007

Time: 00:20

Ingredients

1/2c sun dried tomato sauce 2 tbsp shallots, diced roasted garlic olive oil salt and pepper loaf of italian bread 1/2c pesto sauce 4-6 tbsp parmasan cheese

Directions

1. Preheat broiler 2. Toss shallots into sun dried tomato sauce, drizzle oil over mixture and toss. Set aside. 3. Add parmasan cheese to pesto sauce and mix. 4. Cut bread into 1 1/2″ to 2″ thick slices 5. Spread pesto mixture on 1 side of bread 6. Place bread on baking tray and broil until golden brown. 7. Spoon tomato mixture on bread and serve immediatly. Tomato mixture should be room temp.

Pasta Primavera

Italian, Main Dish, Pasta Comments Off

Oct 062007

Serves: 6
Time: 00:30

Notes:
Recipe from Cooking Light: Per Serving: Cal 311, Fat 6g

Ingredients

2c- 1″ diagonally cut asparagus 2c sliced carrot 1 1/2c snow peas 1 tbsp olive oil 1/2c chopped onion 2 garlic cloves, minced 6c hot cooked fettuccini (10 oz) 1/2c grated parmasan cheese 1/4c chopped fresh parsley 2 tbsp dry white wine 1/2 tsp salt 1/2 tsp pepper

Directions

1. Drop 1st 3 ingredients in boiling water for 2 min. Drain and set aside. 2. Saute onion and garlic 2 min until tender. 3. Add asparagus mixture, fettuccini, cheese, parsley, wine salt and pepper. Toss and serve.

Italian Cream Cake

Cakes, Italian, Pecans Comments Off

Oct 062007

Serves: 20
Time: 01:00

Notes:
Recipe from Cooking Light: Per Serving: Cal 300, Fat 8g, Choles 39mg, Ca 28mg

Ingredients

Cream Cheese Icing: 1 tbsp lt butter, chilled 1-8oz pkg creamcheese 1lb powdered sugar 1 tsp vanilla Cake: cooking spray 2c sugar 1/2c lt butter 2 large egg yolks 2c flour 1 tsp baking soda 1c low fat buttermilk 1/2c chopped pecans 1 tsp butter extract 1 tsp coconut extract 1 tsp vanilla extract 6 large egg whites (rm temp)

Directions

1. Cream cheese icing: Beat butter and creamcheese until fluffy. Gradually add other ingredients and beat at low speed until blended (do not overbeat or it will be runny). Cover and chill. 2. Preheat oven at 350oF 3. Coat bottoms of 3-9″ round cake pans with cooking spray. Dust with flour. 4. Combine sugar and butter in large bowl, beat at med speed until blended. Add egg yolks 1 at a time, beating until blended. Combine flour and baking soda, stir well. Add flour mixture to creamed mix alternately with buttermilk beginning and ending with flour. Stir in pecans and extracts. 5. Beat egg whites at high speed until forms stiff peaks, fold into batter and pour into pans. 6. Bake at 350oF for 23 min. Let cool in pan 5 min. Turn cakes onto wire rack and cool. 7. Ice cakes building layers

Stuffed Shells

Italian, Main Dish, Pasta Comments Off

Oct 062007

Serves: 6
Time: 01:00

Notes:
Recipe from Eating Well: Per Serving: Cal 390, Fat 8g, Chol 9mg **Makes 24 shells, ie 4 shells per serving

Ingredients

24 jumbo shells (8oz) 1 1/2 tsp olive oil 2 onions finely chopped (2c) 2 lb spinach, washed and stemmed 2c low fat cottage cheese 2/3c fine dry breadcrumbs 1/4 tsp nutmeg 3/4c parmasan cheese 1 large egg white 3c marinara sauce

Directions

1. Preheat oven to 375oF 2. Cook shells until al dente (about 15 min). Drain and rinse. Set aside. 3. Heat oil in pot over med-high heat. Add onions and cook about 3 min.. Add spinach stirring until wilted (about 3min). Drain in colander and press out any excess moisture. Chop coarsley 4. In food processor, puree cottage cheese until smooth. 5. In a bowl, combine cottage cheese, breadcrumbs, nutmeg and 1/2c parmasan cheese. Fold in chopped spinach. Season with salt and pepper. Stir in egg whites. 6. Stuff each shell with 2 tbsp cheese mix 7. Spread 1c marinara sauce in bottom of 9 X 13″ baking dish. Arrange shells in single layer on top of sauce. Spoon remaining 2c sauce over top. Sprinkle with remaining 1/4c parmasan. 8. Bake for 30min. Cool 10min before serving.

Pasta w/ Chicken Marinara Sauce

Italian, Main Dish, Pasta Comments Off

Oct 062007

Serves: 4
Time: 00:40

Notes:
Recipe from Cooking Light: Per Serving: Cal 395, Fat 7.9g, Chol 53mg, Na+ 546mg

Ingredients

1 tbsp olive oil cooking spray 1c chopped onion 1c chopped bell pepper 2 garlic cloves, minced 3/4 lb boneless chicken, cut into bite sized pieces 2c spaghetti sauce 3/4c sliced zucchini 1/2c water 1 tbsp red wine vinegar 2 tsp dried Italian seasoning 1/4tsp salt 1-8oz pkg sliced mushrooms 4c hot cooked penne (2c uncooked) 1/4c parmasan cheese

Directions

1. Heat oil over med-high heat. Add onion, pepper and garlic and saute 2 min. 2. Add chicken and saute 3min. 3. Stir in spaghetti sauce and next 6 ingredients 4. Bring to boil and cover and reduce heat and simmer 25min. 5. Cook pasta. 6. Add spaghetti,veggies and chicken sauce to noodles. Toss and add parmasan cheese.

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