Kristen's Recipes

1 lb. butterfly or bow-tie pasta
1 T. butter
2 T. finely chopped onions
8 oz. asparagus, cut in 1/2-inch diagional slices
2 carrots, peeled, cut in 1/4-inch diagonal slices
2 tsp. chopped fresh thyme
2 C. chicken stock, or reduced sodium canned broth
1 10 oz. package frozen peas
1/4 C. chopped fresh basil
1 tsp. salt
Grated Parmesan cheese

Cook pasta in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes. In a large frying pan, melt butter over medium heat. Add onion and cook 3 to 4 minutes, or until softened. Stir in asparagus, carrots, and thyme. Cook, stirring, 1 minute. Add stock, increase heat to medium-high, and cook until vegetables are crisp tender and stock is reduced to 1-1/4 C., about 3 minutes. Stir in peas and basil and heat through. Season with salt and pepper. Drain pasta and pour into a warmed large bowl. Pour primavera sauce on top and toss together. Top with more cheese, if desired. Note: 1 tsp. dried basil may be substituted for fresh basil and 1/2 tsp. dried thyme may be substituted for fresh thyme.

1 cup water
3/4 cup yellow cornmeal
1/4 cup snipped fresh parsley
1/4 T. salt
1/4 T. cayenne
1 can (12 oz.) evaporated skim milk
1/2 cup nonfat or low-fat ricotta cheese
1/4 cup shredded fresh Parmesan cheese

Combine water, cornmeal, parsley, salt and cayenne in small mixing bowl. Let stand for 10 minutes. Set aside. Bring milk to simmer over medium heat in 2-quart saucepan. Stir in cornmeal mixture. Cook for 5 to 7 minutes, or until desired thickness, stirring constantly. Remove from heat. 3 Stir in cheeses. Serve immediately. Sprinkle each serving with additional shredded fresh Parmesan cheese, if desired.

1 C. sliced carrots
1 T. vegetable oil
1 C. sliced green onions
2 C. apples, cored, chopped
3 C. cooked brown rice
1/2 tsp. salt
1/2 C. seedless raisins
1 T. sesame seeds

In large skillet, cook carrots in oil about 5 minutes over medium heat. Add onions and apples. Cook 3-5 minutes longer. Stir in remaining ingredients. Cook until thoroughly heated.

1/4 cup finely diced Onion
2 T. finely diced Celery
2 T. finely diced Carrot
2 T. finely diced Red Bell Pepper
2 T. finely diced jalapeño Pepper
1/2 tsp. Salt (optional)
1/2 tsp. Cumin
1/8 tsp. Ground White Pepper
2 cups Chicken Stock
1 1/3 cups Couscous

Sauté the veggies in a 2 qt saucepan until starting to soften (use a little stock or water or cooking spray if necessary). Season them with salt, pepper, and cumin. Add the stock and bring to a boil. Add the couscous. Cover, remove from heat, and let stand for about 5 minutes. Fluff with a fork and serve.

1 C. wild rice
2 large Florida oranges
1/2 C. Florida orange juice
1/3 C. raisins
2 T. capers
1-1/2 T. olive oil
1 1/2 T., balsamic vinegar (or to taste)
salt and freshly ground black pepper
3 scallions, finely chopped
1/2 bunch flat leaf parsley, finely chopped (about 1/2 C.), plus 4 sprigs for garnish

Rinse the rice thoroughly in cold water in a strainer. Place it in a large saucepan with 3 quarts water. Bring the rice to a boll, then reduce the heat, and simmer the rice for 30 minutes, Remove the pan from the heat and let the rice stand until tender, about 30 minutes. Drain well in a colander and blot dry. Meanwhile, out the oranges into segments. Cut off the rind (both zest and white pith) to expose the flesh. Make V-shaped cuts to remove the individual segments from the membranes. Dice most of the segments, reserving a few whole for garnish. Soak the raisins in the orange juice in mixing bowl for 5 minutes. Whisk the capers, olive oil, vinegar, salt, and pepper into the orange juice-raisin mixture. Stir in the scallions, chopped parsley, rice, and diced orange segments. Correct the seasoning, adding salt or vinegar to taste, Mound the rice on a platter or plates and decorate with the reserved whole orange segments and parsley sprigs.

2 C. fresh light tortellini pasta
1 bag (16 oz.) BIRDS EYE frozen Farm Fresh Mixtures Broccoli, Corn & Red Peppers
1 T. olive oil
1 tsp. Salt
1 tsp. lemon juice
1/2 C. fresh or canned diced tomatoes

In large saucepan, cook tortellini according to package directions; drain and return to saucepan. Cook vegetables according to package directions; drain and add to tortellini. In small bowl, combine oil, salt and lemon juice. Stir in tomatoes. Stir tomato mixture into pasta and vegetables; cook over medium heat 5 minutes or until heated through.

2 T. olive oil
1/4 C. diced carrot
1/4 C. diced celery
1/4 C. diced pepper
2 C. chicken stock or vegetarian stock
1/2 C. couscous

Heat medium stockpot, add olive oil and sauté carrots, celery and red pepper until translucent. Add chicken stock or vegetarian stock. Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes.

3 cups Pinto Beans, cooked
2 1/2 cups Brown Rice, cooked
1 cup Cottage Cheese
6 oz. Tomato Paste
1 or 2 T. Olive Oil
1/4 cup Onion, chopped
2 cloves Garlic, minced
1 cup Milk
1/4 cup Wheat Germ
1 tsp. Soy Sauce
1/2 tsp. Nutmeg
1/2 tsp. Basil
1 T. Fresh Parsley, chopped
1/4 cup Sesame Seeds

Either use canned pinto beans or prepare three cups of cooked beans from a package of dry red beans, making sure to prepare as directed on the package. At the same time, prepare brown rice as directed on the package. Preheat the oven to 350-F degrees. Combine the beans, rice, cottage cheese, and tomato paste in a 2-quart casserole dish. In a small skillet over medium heat, sauté the onion and garlic in warmed olive oil. Add the cooled mixture to the casserole and blend. Add milk, wheat germ, soy sauce, nutmeg, basil, and parsley to the baking dish and thoroughly combine all the ingredients. Sprinkle the sesame seeds over the top of the bean mixture. Bake for about 40 minutes, until bubbly; let set to cool for 5 minutes prior to serving.

2 T. olive oil
4 rosemary sprigs (or basil)
2 3/4 C. all-purpose flour
1 package dry yeast (about 2 1/4 tsp.)
1 C. plus 2 T. very warm water (120° to 130°)
2 tsp. chopped fresh or 1/2 tsp. dried rosemary
1 tsp. salt, divided
Cooking spray
3/4 C. Oven-Dried Tomatoes, halved lengthwise
1 C. (4 oz.) fontina cheese, diced (or provolone)

Place oil and rosemary sprigs in a small bowl; microwave on high for 30 seconds. Let stand 15 minutes. Gently squeeze oil from rosemary; discard sprigs. Lightly spoon flour into dry measuring C.; level with a knife. Combine 1/2 C. flour and yeast in a large bowl, stirring with a whisk. Add 1/2 C. warm water; let stand 20 minutes. Add rosemary oil, 2 C. flour, 1/2 C. plus 2 T. warm water, chopped rosemary, and 3/4 tsp. salt; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tsp. at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; form into a ball. Place directly on baking sheet. Let rest 5 minutes. Preheat over to 500°. Roll dough into a 12-inch circle. Arrange tomatoes on top of flatbread, leaving a 1/2-inch border. Sprinkle with cheese; gently press toppings into dough. Sprinkle with 1/4 tsp. salt. Bake at 500° for 10 minutes or until golden brown.

Yield: 12 servings
Calories: 162
Fat: 4.5g
Fiber: 1.4g

1 Loaf sourdough bread, cut into 1/2 inch cubes
1 lb. Mushrooms, rinsed
1 T. Butter or margarine
2 Onions (about 3/4 lb. total), peeled and chopped
1 C. Chopped celery
2 T. Minced garlic
About 2 C. fat-skimmed chicken broth
2 jars Marinated artichoke hearts, drained
1/2 C. Grated Parmesan Cheese
1 1/2 tsp. Poultry Seasoning
1 1/2 T. minced Fresh Rosemary leaves or 3/4 tsp. Crumbled Dried Rosemary
Salt and Pepper
1 Large Egg

Spread bread cubes in a single layer in 2 pans. bake in 350 degree oven until toast golden brown, Turn cubes occasionally. After 15 minutes, switch pan positions. Trim and slice mushrooms In a 10-12 inch frying pan over high heat, combine butter, mushrooms, onions, celery and garlic. Stir often until vegetables are lightly browned. Pour into bowl. Add a little chicken broth to pan and scrape browned bits free. Pour 2 C. broth into bowl and add toasted bread, artichokes, cheese, poultry seasoning and rosemary; mix well. Add salt and pepper to taste. Make a well in dressing and add egg. Beat with a fork to blend, then mix egg with dressing. Spoon into shallow 3-quart casserole. For moist dressing cover with foil. Bake in a 325 degree oven until hot or lightly browned, about 50 minutes.

2 lb. fresh plum tomatoes, peeled, seeded and coarsely chopped
1 C. coarsely chopped fresh basil leaves
3 T. sherry vinegar
1 3-1/4 oz jar capers, drained and rinsed
salt and pepper to taste
1 lb. capellini or angel hair pasta
1/4 to 1/2 C. olive oil (preferably extra-virgin)

Combine tomatoes and basil. Marinate at room temperature 1 to 2 hours or overnight in refrigerator. Blend vinegar, capers, salt and pepper into tomato mixture. Bring large amount of salted water to rapid boil. Add pasta and cook until just tender but still firm to bite; drain well. Transfer to platter. Add enough oil to coat. Mix in tomato sauce. Let stand 5 minutes before serving.

4 Medium Baking Potatoes, peeled and cut into 1” cubes
1 T. Olive Oil
1 Onion, chopped
1 T. Curry Powder

In saucepan bring water to a boil, and cook potatoes at a boil until fork tender, about 15 minutes. Sauté onions in olive oil until they soften. Stir in curry powder and cook one minute longer. Drain potatoes and add to skillet and cook, stirring, for about one minutes until potatoes are coated and all is warm.

2 1/2 tsp active dry yeast
1/4 C. water
1/2 C. flour
1 T. flour
1/2 C. water
2 C. water
1 T. extra virgin olive oil
3 C. flour
3 C. whole wheat flour
2 tsp. salt
2 C. black oil-cured olives, pitted and chopped coarsely

Dissolve the yeast in 1/4 C. water and allow it to stand for approximately 5-10 minutes. Add 1/2 C. unbleached all-purpose flour and mix until the flour is absorbed. Sprinkle the remaining T. of flour over the starter, cover it with a cotton towel, and allow it to remain at room temperature until double in size (approximately 1 hour). (An indication that the starter has doubled in size is the disappearance of the T. of flour or the formation of large cracks on the surface of the starter). Cover the starter with 1/2 C. water to soften it. Add the remaining water (2 C.) and the extra-virgin olive oil (1 T.) to the softened starter, mixing well. Gradually add the unbleached all-purpose and whole wheat flours (3 C. each). Continue to mix until the dough begins to hold together. Knead the dough to a soft consistency. Add the salt (2 tsp.) and the coarsely chopped olives and continue to knead until the dough is smooth and elastic. Place the dough in a lightly oiled bowl. Allow it to rise until it is at least double in size (approximately 1 – 2 hours). Gently turn the risen dough onto a flour dusted work surface. Divide the dough into two equal pieces and allow them to rest for 10 minutes. Dust a piece of canvas (untreated, 100% cotton), or a proofing board (lumber core plywood) with flour. C. your hands beneath one portion of dough and gently fold sections of it toward the center as you roll it on the work surface until it is round. Turn the dough over, gently roll it on the work surface, and place it on the canvas or board. Repeat with the second portion. Cover the dough with a cotton towel. Allow it to rise until it is nearly double (approximately 45 minutes). As the dough is rising, place a baking stone in the oven and set the temperature to 450 F. Allow the oven to heat for 30 minutes. Ease your hands beneath the dough and transfer each portion to a lightly floured sheet of parchment paper. Slide a bakers peel beneath the parchment paper. Slide the parchment paper from the peel onto the baking stone. Quickly spray the oven walls using a plastic spray bottle filled with cold water. Spray again in 3 additional intervals within the first 15 minutes. Lower the oven temperature to 425 F. Allow the dough to bake until it is deep brown in color (approximately 30 more minutes). After 15 – 20 minutes, check the oven to be certain that the dough is not browning too quickly. If this is the case, cover the loaf with aluminum foil. Remove the bread from the oven and allow it to cool on a rack. Note: This bread may also be baked in a 10-inch springform pan. Lightly oil the springform pan. After shaping the dough, place it in the pan and cover it with a cotton towel. Let the dough rise until nearly double (45 minutes ? – 1 hour). When the dough has nearly doubled in size, remove the cloth and place the springform pan in the oven. Spray the oven walls in the intervals indicated above, and allow the dough to bake until it is deep brown in color. Remove the springform pan from the oven, allow it to cool for 5 minutes, then open the pan and remove the bread. Allow the bread to cool on a rack.