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Penne with Tomato and Sausage

Saturday
Jan 5,2008

Ingredients :

· 1/3 of package (about 300 g) dried penne pasta
· 1 lb. Italian sausage
· 1 medium red onion, sliced
· 1/4 cup tomato sauce
· 1/4 cup tomato paste
· 1/4 cup KRAFT SIGNATURE Sundried Tomato and Oregano Dressing
· chopped sundried tomatoes (optional)
· grated Parmesan cheese, for garnishing
· chopped fresh parsley, for garnishing

Cooking Procedures :

1. Cook pasta according to package directions. Set aside.
2. Remove casings of Italian sausage.
3. In a skillet, brown sausage for about 3 to 5 minutes (stir and mashed to loosen into pieces). Drain off excess fat. Stir in onions and sauté for a few seconds.
4. Add tomato sauce and tomato paste. Stir to combined. Cover and cook 8 to 12 minutes or until sausage is cooked through and onions are tender, stirring occasionally.
5. Stir in dressing and chopped sundried tomatoes (if using), combined until well blended. Simmer for a few minutes until heated through. Remove from heat.
6. Toss sausage mixture with pasta. Transfer to a serving dish. Sprinkle with parsley and cheese. Serve.

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  • Lentil Tomato Stew

    Friday
    Jan 4,2008

    Ingredients

    • 2 cups brown lentils
    • 2 large onions
    • 5 tomatoes
    • 3 Tbsp. oil
    • 3/4 tsp. salt (or more to taste)
    • 1 1/2 tsp. marjoram
    • 1 1/2 tsp. savory

    Directions

    Boil lentils in water for about 30 – 40 minutes (or until thoroughly cooked). While these are cooking, chop onions and tomatoes. In a very large skillet or pan, saute onions until translucent. Add tomatoes and stir occasionally. Add marjoram, savory and salt. When it seems the tomatoes are fairly stewy and cooked, add the cooked, well drained lentils (which by this time should be done). Cook together for 10-15 minutes more.

    This seems to go exceptionally well with steamed cauliflower on the side, and goes well over rice, or other grains, such as quinoa.

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  • Summer Tomato Omelette

    Thursday
    Jan 3,2008

    Ingredients

    • 3/4 cup fresh tomatoes, peeled and finely chopped
    • 1-1/2 cups chickpea flour
    • 2 hot green chili peppers, seeded and minced
    • 1 small bunch fresh coriander or Parsley leaves, minced
    • 1 teaspoon dry-roasted sesame seeds
    • 1/2 teaspoon turmeric
    • 1 tablespoon sugar
    • 1 teaspoon salt, to taste
    • Dash white pepper (optional)
    • 1-1/2 cups cold water
    • Ghee OR oil for griddle frying

    Directions

    Combine all the ingredients except the ghee or oil. If batter is too thick, add a little more cold water to obtain a thin, pouring consistency. Heat a heavy cast-iron griddle or nonstick frying pan over moderate heat until very hot. Reduce heat and brush the griddle or frying pan liberally with ghee or oil. Place 2 tablespoons batter and spread as thin as you can. Fold, serve hot with fried potatoes, sour cream and chutney. Delicious alone for breakfast.

    Serves: 4-6

    PLEASE NOTE: No eggs are listed in the ingredients for this omlette.

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  • CREAM-OF-TOMATO SOUP

    Wednesday
    Jan 2,2008

    Ingredients

    • 1 c. canned tomatoes
    • 1 pt. milk
    • 3 Tb. flour
    • 3 Tb. butter
    • 1/8 tsp. soda
    • 1 tsp. salt
    • 1/8 tsp. pepper

    Directions

    Force the tomatoes through a sieve and heat them. Make white sauce of the milk, flour, and butter. Add the soda to the tomatoes, and pour them slowly into the white sauce, stirring rapidly. If the sauce begins to curdle, beat the soup quickly with a rotary egg beater. Add the salt and pepper and serve.

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  • 10-minute tomato soup

    Wednesday
    Jan 2,2008

    Ingredients

    • 2 c Canned tomatoes — crushed
    • ½ ts Baking soda
    • 2 c Milk
    • 2 tb Butter or margarine

    Directions

    In a large heavy saucepan, heat tomatoes until boiling. Remove from heat: add remaining ingredients. Return to heat and cook on medium until butter is melted and the soup is heated through. Yield: 3-4 servings (1 qt.) Recipe By : Taste of Home

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  • Broiled Crab Tomato Sandwiches

    Tuesday
    Jan 1,2008

    Ingredients

    • 2 English muffins, split and toasted
    • Paprika
    • 6 oz. package (1 cup) frozen Crab Meat, thawed and drained
    • 1/2 cup (4 oz.) shredded American or natural Swiss cheese
    • 1/4 cup sour cream or mayonnaise
    • 1 tsp. lemon juice
    • 1/2 tsp. Worcestershire sauce
    • Dash Tabasco sauce
    • 4 thin slices fresh tomato

    Directions

    Split and toast muffins arrange on boiler pan or cookie sheet. In medium bowl, combine remaining ingredients except tomato slices and paprika; mix well. Top each muffin half with slice of tomato and some Crab Meat mixture. Sprinkle with paprika. Broil about 5 inches from heat for 3 to 5 minutes or until cheese is melted. Makes 4 sandwiches.

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  • Friday
    Dec 28,2007

    Ingredients :

    · 1 lb. pork, cut into serving pieces
    · 1 tsp. salt
    · 1/8 tsp. pepper
    · 3 cloves garlic, minced
    · 1 onion, sliced
    · 1 tbsp. patis (fish sauce)
    · 4 potatoes, peeled and quartered
    · 1 cup water
    · 1/2 cup tomato sauce
    · 1 red bell pepper, sliced
    · 1 green bell pepper, sliced
    · 2 tbsp. fine breadcrumbs (or flour, or cornstarch) · vegetable oil

    Cooking Procedures :

    1. Put pork in a bowl and season with salt and pepper. Let stand 10 to 20 minutes.
    2. Heat oil in a skillet over medium heat. Stir-fry pork pieces until no longer pink in color and turn lightly brown.
    3. Add and sauté garlic until fragrant. Stir in onion until soft and translucent. Season with patis and then add potatoes, stir-fry for a few minutes.
    4. Pour in water and tomato sauce and bring to a boil. Lower the heat and let it simmer covered for about 25 to 30 minutes or until pork is cooked and potatoes are tender.
    5. Add in bell peppers and stir to blend. Correct seasonings. Thicken sauce with breadcrumbs (or flour, or cornstarch, if using). Stir and blend and let simmer for another few more minutes.
    6. Remove from heat. Transfer to a serving dish and serve hot.

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  • Friday
    Dec 28,2007

    Ingredients :

    · 1 lb. chicken, cut into serving pieces
    · vegetable oil
    · 1 tbsp. minced garlic
    · 1/2 cup sliced onion
    · 1 cup chicken stock (or water)
    · 1 cup tomato sauce
    · 4 large potatoes, peeled and quartered
    · 1 red bell pepper, sliced
    · 1 green bell pepper, sliced
    · salt and pepper, to taste
    · 1/4 cup breadcrumbs

    Cooking Procedures :

    1. In a casserole, brown chicken on both sides and set aside.
    2. Sauté garlic and onion. Pour in the stock (or water, if using) and tomato sauce. Stir to blend.
    3. Add in the chicken and potatoes, bring to a boil. Lower the heat and allow simmering for about 15 to 20 minutes or until chicken is cooked and potatoes are tender.
    4. Add in bell peppers and season with salt and pepper.
    5. Thicken the sauce with breadcrumbs. Stir and blend and cook for another few minutes.
    6. Remove from heat. Transfer into a serving dish. Serve hot.

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  • Tomato and Pumpkin Soup

    Wednesday
    Dec 26,2007

    Ingredients

    11/2 lb pumpkin
    Bacon bones or chicken stock

    1 tin tomatoes or 16 ounces diced skinned tomatoes

    2 large onions

    salt

    nutmeg and celery

    salt

    paprika

    snipped chives

    sour cream

    Method

    Melt butter and saute onion until soft. Add pumpkin, tomatoes, stock, either made with bacon bones or chicken, about 4 cups. Add nutmeg and spices. Cover and simmer until pumpkin is soft. Rub entire contents through sieve. Check seasoning, add sour cream, re-heat but do not allow to boil.

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  • Tomato Clam Linguine

    Tuesday
    Dec 25,2007

    Ingredients

    • 2 ts Vegetable oil
    • 1/4 ts Pepper
    • 2 Garlic cloves, minced
    • 3/4 lb Linguine
    • 2 Onions, chopped
    • 10 oz Canned baby clams
    • 14 oz Canned tomato sauce
    • 1/4 c Fresh Parsley, chopped
    • 2 ts Granulated sugar
    • 1/4 ts Salt

    Directions

    In a large skillet, beat oil over medium heat; cook garlic and onions, stirring occasionally, for 5 minutes or until softened.

    Drain clams, reserving 1/3 cup juice. Add juice to skillet along with tomato sauce, half of the parsley, the sugar, salt and pepper; cook for 5 minutes or until slightly thickened. Add clams; cook for 1 minutes.

    Meanwhile, in lare pot of boiling salted water; cook pasta for 8-10 minutes or until tender but firm; drain well and return to the pot. Add sauce and toss to coat.

    Serve sprinkled with remaining parsley.

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