Susan’s Recipes

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.

Ingredients

2 tbsp minced ginger 1/2 tsp minced garlic 1 tsp hot chili paste 1/2c smooth peanut butter 1/4c soy sauce 3 1/2 tbsp sugar 3 1/2 tbsp worchestershire sauce 3 tbsp toasted sesame oil 5-6 tbsp veggie broth or water

Directions

1. Mix all ingredients **Good with tofu or veggies

Time: 00:30

Ingredients

3 oz miso (6 tbsp) 3 tbsp sake 3 tbsp sugar juice of 1/4 lime

Directions

1. Put miso in small sauce pan, stir in sake and sugar. Place on low heat. Stir constantly, gradually add 3 tbsp water. Keep stirring until sauce becomes thick but not hard. 2. Add lime juice and remove from heat. Leave to cool at room temp. 3. Store in refrigerator if needed ** Good with grilled tofu, eggplant or potatoes

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

Serves: 6
Time: 00:40

Notes:
Recipe from Eating Well: Per Serving: Cal 50, Fat 5g, Chol 0mg

Ingredients

2 tbsp olive oil 1/2 tsp minced garlic 1/4 tsp red pepper flakes 6 portobello mushrooms (4″ diameter) 1 tsp coarse salt 1/2c diced red bell pepper 1 tbsp chopped parsley 1 tsp chopped thyme 1/4 tsp gd blk pepper

Directions

1. In a small skillet, combine oil and garlic. Cook over low heat until soft and aromatic (2-4 min.). Add red pepper flakes and remove from heat. 2. Clean and dry mushrooms. Cut stem flush with cap and reserve. Paint caps with 1/2 oil mixture, outside and in. Set grill side up on baking sheet, sprinkle with 1/2 tsp salt. 3. Peel reserve mushroom stems and dice. Stir in diced red pepper and parsley and thyme. Add remaining oil and salt and pepper. Let stand 1 hr. 4. Set rack to upper 1/3 of oven and preheat to 450oF. Place stuffing evenly on caps and bake 10-15 min. 5. Transfer to warm plates and serve hot.

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.

Serves: 8
Time: 02:30

Notes:
Recipe from Eating Well: Per Serving: Cal 304, Fat 13g

Ingredients

Luting Paste: 3c flour 10 large egg whites Capon and Sauce: 1-7 to 9 lb capon 1/3c flour 1 tsp paprika 1/2 tsp salt 1/2 tsp black pepper 1 tbsp canola oil 2 oz pancetta, diced 3 onions, chopped 2 stalks celery, chopped 1 carrot, chopped 8 cloves garlic, minced 12 whole black peppercorns 2 tbsp chopped fresh parsley 1 tbsp each of fresh thyme, rosemary and sage 1 bottle white wine (3c) 4 tbp cornstarch

Directions

1. Preheat oven to 425oF. Remove gibblets and neck from capon. Pull off skin and remove fat. Rinse bird in cold water and pat dry. Fold wings under bird and tie legs together. 2. In small bowl, combine flour, paprika, salt and pepper. Sprinkle over capon. 3. In heavy skillet heat oil over med-high heat and brown capon on all sides (2-3 min. per side) 4. Set browned capon in large roasting pan. 5. Add reserved gibblets, neck along with pancetta and cook over med heat until browned (1-2min) 6. Add onions, celery and carrots and cook 15-20 min. 7. Add garlic, peppercorns, parsley, thyme, rosemary, sage and saute 2 min longer. 8. Pour in wine and bring to boil, scraping up bits from bottom. 9. Pour mixture over capon in large pan. Cover and seal with luting paste. 10. Roast 35-45min. (5min per lb) 11. When done, if desired make gravy using cornstarch.

Serves: 5
Time: 04:00

Notes:
Recipe from Cooking Light: Per Serving: Cal 217, Chol 85mg, Na 356mg, Fat 5.7g, Fe 3.4mg, Ca 28mg

Ingredients

Cooking Spray 1-1 1/2 beef eye of round roast 3/4c beef broth 1c chopped onion 1/2c canned crushed tomatoes, undrained 1/4c diced carrot 1/4c diced celery 1/4c diced turnip 2 tbsp chopped parsley (fresh) 1/4 tsp dried thyme 4 black peppercorns 1 bay leaf

Directions

1. Place a large saucepan coated with cooking spray over med/high heat until hot. Add roast, browning on all sides. 2. Add broth and next 9 ingredients (thru bay leaf) to pan and bring to a boil. 3. Cover and reduce heat. Simmer 3 hours until tender. 4. Slice roast and set aside. 5. Increase heat to med, cook broth mix uncovered 10 min or until reduced to 1 2/3c. Discard peppercorns and bay leaf 6. Serve with red potatoes on side.

Time: 00:30

Ingredients

4 oz shiitake mushrooms, stems removed 8 oz asparagus, trimmed 4 oz sugar snap peas 3 tsp toased sesame seeds 2 tsp sesame oil 3 tbsp soy sauce 2/3c loosley packed cilantro, coarsley chopped 3 tbsp rice wine vinegar 1 bg somen noodles (8.8 oz) 1 1/2 oz enoki mushrooms, ends trimmed 3 scallions, greens cut diagonally, whites julienned 6 oz silken tofu cut into 1″ cubes 1-2″ piece ginger julienned

Directions

1. Bring large pot of salted water to a boil and have a large bowl of ice water ready. Blanche the shiitake mushrooms for 20 sec, place in ice water to cool. Repeat the process for asparagus and peas (asparagus boil 1 min. , peas boil 2 min.) 2. With back of rolling pin, crush sesame seeds and combine sesame oil, soy sauce, cilantro and rice wine vinegar in small bowl. Toss shiitake mushrooms with2 tsp above mixture. 3. Bring a large pot of salted water to boil. Add somen noodles and cook 3-5 min. Drain noodles and divide amoung 4 serving bowls. Arrange remaining ingredients on a plate and let guest help themselves.

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.