Orecchiette with Broccoli Rabe

 

Orecchiette with Broccoli Rabe

Orecchiette with Broccoli Rabe

This recipe, Orecchiette with Broccoli Rabe, was in the September/October 2014 issue of Eating Well magazine.  In this iconic pasta dish of Puglia, anchovies are mashed into olive oil to add amazing depth to the garlicky sauce.  Assertive broccoli  rabe has the featured role, though, so even anchovy needn’t be afraid.

Orecchiette with Broccoli Rabe Recipe

 

Orecchiette with Broccoli Rabe

2 tsp. salt

12 oz. orecchiette pasta (about 3 ½ cups)

2 lb. broccoli rabe (about 2 bunches)

¼ cup extra-virgin olive oil

3 cloves garlic, chopped

½ tsp. crushed red pepper

8 anchovy fillets, chopped

1 pint cherry tomatoes, halved

Freshly grated Parmesan cheese

 

Bring 2 quarts of water to a boil in a large pot.  Stir in salt, add pasta and cook according to package instructions until just tender.  Drain, reserving ½ cup of the water.

Meanwhile, thoroughly wash broccoli rabe and trim off tough ends.  Chop into 2 inch lengths.   Leave some on the water clinging to the leaves and stems; this will help create a sauce.

Heat oil in a large skillet over medium heat until it starts to shimmer.  Add garlic, crushed red pepper and anchovies, mashing the fillets until they dissolve.  Add the broccoli rabe (you may have to do this in batches, stirring each batch a little until it wilts enough to add more).  Cook, stirring, until almost tender, 6 to 10 minutes.  Add tomatoes and toss until they begin to soften, about 2 minutes.  Add the pasta and toss to coat.  If it’s to dry, add a little of the reserved pasta water.  Serve immediately, garnished with Parmesan.

 

(Recipe for the Orecchiette with Broccoli Rabe, was in Eating Well Magazine, 2014)

PrintFriendlyShare

Turkey Sausage and Arugula Pasta

Turkey Sausage and Arugula

Turkey Sausage and Arugula

 

This recipe, Turkey Sausage and Arugula Pasta is from Diabetic Connect.  The cheese in this dish is the key to the balance of flavors.  For the biggest impact, make sure to use imported Italian cheese.

Turkey Sausage and Arugula Pasta Recipe

 

Turkey Sausage and Arugula Pasta

12 oz. whole-wheat short pasta, such as shells or twists

8 oz. hot Italian turkey sausage links, removed from casings

3 cloves garlic, chopped

8 cups arugula or baby spinach

2 cups halved cherry tomatoes

½ cup finely shredded Pecorino Romano or Parmesan cheese, plus more to taste

1 tsp. freshly ground pepper

¼ tsp. salt

1 Tbsp. extra-virgin olive oil

 

Bring a large pot of water to a boil.  Cook pasta until just tender, 9 to 11 minutes, or according to package directions.

Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes.  Stir in garlic, arugula (or spinach) and tomatoes.  Cook, stirring often, until the greens wilt and the tomatoes begin to break down, about 3 minutes.  Remove from heat; cover and keep warm.

Combine ½ cup cheese, pepper and salt in a large bowl.  Measure out ½ cup of cooking liquid; drain the pasta.  Whisk the cooking liquid and oil into the cheese mixture; add the pasta and toss to combine.  Serve the pasta topped with the sausage mixture and an extra sprinkle of cheese, if desired.

 

(Recipe for Turkey Sausage and Arugula Pasta came from Diabetic Connect, 2014)

PrintFriendlyShare

Angel Hair Primavera

Angel Hair Primavera

Angel Hair Primavera

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I love to make this when summer is on full swing and the vegetables are at their very best.  You can substitute almost any vegetable when in season. This dish, at my house, is almost never the same.

           Tre Balchowsky                                                                                Sausalito, California

 

Angel Hair Primavera Recipe

Angel Hair Primavera

1 Tbsp. olive oil

2 medium zucchini, coarsely chopped

1 cup fresh baby carrots, halved lengthwise

1 cup fresh or frozen corn

1 small red onion, cut into thin wedges

1 cup cherry tomatoes, halved

2 garlic cloves, minced

1 package (4.8 oz.) Pasta Roni angel hair pasta with herbs

½ cup chopped walnuts, toasted

¼ cup shredded Parmesan cheese

Coarsely ground pepper

 

In a large skillet, heat oil over medium-high heat.  Add zucchini, carrots, corn and onion; cook and stir 10-12 minutes or until carrots are tender.  Stir in tomatoes and garlic; cook 1 minute longer.

Meanwhile, prepare pasta mix according to package directions.  Add to vegetable mixture; toss to combine.  Sprinkle with walnuts, cheese and pepper.            4 servings

 

(Recipe for Angel Hair Primavera was on www.tasteofhome.com, 2014)

PrintFriendlyShare

Balsamic-Glazed Beef Skewers

Balsamic-Glazed Beef Skewers

Balsamic-Glazed Beef Skewers

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

With only five easy-to-double ingredients, these mouthwatering kabobs are one of our favorite recipes.  To prevent wooden skewers from burning, soak them in water for 30 minutes before threading on the meat.  We like them with hot cooked rice and a tossed salad.  This recipe is DIABETIC FRIENDLY!!

             Carole Fraser                                                                     Toronto, ON

 

Balsamic-Glazed Beef Skewers Recipe

 

Balsamic-Glazed Beef Skewers

¼ cup balsamic vinaigrette

¼ cup barbecue sauce

1 tsp. Dijon mustard

1 beef top sirloin steak (1 Lb.), cut into 1 inch cubes

2 cups cherry tomatoes

 

In a large bowl, whisk vinaigrette, barbecue sauce and mustard until blended.  Reserve ¼ cup marinade for basting.  Add beef to remaining marinade; toss to coat.

Alternately thread beef and tomatoes on four (4) metal or soaked wooden skewers.  Moisten a pepper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.

Grill skewers, covered, over medium heat or broil 4 inches from heat 6-9 minutes or until beef reaches desired doneness, turning occasionally and basting frequently with reserved marinade during the last 3 minutes.           4 servings

 

(Recipe for Balsamic-Glazed Beef Skewers was on www.tasteofhome.com, 2014)

PrintFriendlyShare