Ingredients
- Servings: 6
- 1 (16 ounce) package dry penne pasta
- 3 tablespoons vegetable oil
- 1 mango - peeled, seeded and diced
- 2 red onions, cut into strips
- 1 small fresh red chile pepper, diced
- 1 (14.5 ounce) can whole peeled tomatoes
- 1/2 cup red wine
- 1 bay leaf
- 2 whole cloves
- 1/2 cinnamon stick
- salt to taste
- 2 tablespoons honey
- 1 1/2 tablespoons red wine vinegar
- 1 cup chopped fresh cilantro
- 1 (4 ounce) can pitted black olives
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
- bring a large pot of lightly salted water to a boil. add penne pasta, and cook for 9 to 13 minutes or until al dente; drain.
- heat oil in a medium saucepan over medium heat, and stir in mango, red onions, and chile pepper. cook for about 5 minutes, until onions are tender. mix in tomatoes and wine. stir in the bay leaf, cloves, and cinnamon stick. cook, stirring occasionally, for about 10 minutes.
- remove bay leaf, cloves, and cinnamon stick from the mango mixture. season with salt. mix in honey and red wine vinegar. serve over cooked pasta with cilantro and olives.
Ingredients
- Servings: 8
- 1 (3 pound) whole chicken
- 1 teaspoon salt, or to taste
- 2 cups all-purpose flour
- dash salt
- 4 large eggs
- 1 teaspoon vegetable oil
Recipe
Preparation Time: 30 mins
Cook Time: 1 hr 10 mins
Ready Time: 1 hr 50 mins
- remove any giblets, rinse the chicken with cold water, and place it into a large saucepan of water. add 1 teaspoon salt, and bring to a boil over high heat. reduce heat to a medium low, and simmer about 1 hour, skimming foam from the broth, until the chicken meat is tender.
- mix the flour with a dash of salt in a bowl. with your fingers, make a depression in the top of the flour and drop in the eggs. add the oil, and stir the eggs into the flour to make a stiff dough. knead the dough for about 10 minutes, until smooth and elastic, and let it rest, covered, for about 10 minutes.
- cut the dough in half, and roll each piece out, on a well-floured surface, into a rectangle shape until it's about 1/8 of an inch thick. sprinkle the dough sheet with flour, and roll it up into a loose cylinder. with a sharp knife, cut 1/2 inch wide noodles from the roll. unroll the noodles, and sprinkle with flour to prevent them from sticking together.
- remove the chicken from the broth and let cool about 10 to 15 minutes, until it's cool enough to handle. remove the skin and strip all of the meat from the bones, and return the chicken meat to the broth. bring the broth back to a boil, drop in the fresh noodles, and let simmer over medium-low heat for about 10 minutes, until the noodles are tender, slightly puffed and lighter in color.
Ingredients
- Servings: 16
- 1 (16 ounce) package uncooked rotini pasta
- 2 (28 ounce) jars pasta sauce
- 2 1/4 pounds salami, cubed
- 2 (8 ounce) packages shredded italian cheese blend
- 8 (1 ounce) slices provolone cheese
- italian seasoning to taste
Recipe
Preparation Time: 20 mins
Cook Time: 35 mins
Ready Time: 55 mins
- preheat oven to 350 degrees f (175 degrees c).
- bring a large pot of lightly salted water to a boil. place rotini in the pot, and cook for 8 to 10 minutes, until al dente. drain, and mix with the pasta sauce to coat.
- scoop half the pasta and sauce into a large casserole dish. layer with 1/2 the salami, and 3/4 of the shredded cheese. cover with remaining pasta mixture, layer with remaining salami and shredded cheese, and top with provolone slices. sprinkle with italian seasoning.
- cover with aluminum foil, and bake 35 minutes in the preheated oven, until bubbly.
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 3 ancho chiles, stemmed and seeded
- 4 cloves unpeeled garlic
- 2 eggs
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 bunch chopped fresh cilantro
- 3 tomatillos, husked and chopped
- 1/2 jalapeno pepper, seeded and chopped
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup chicken stock
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- salt and pepper to taste
Recipe
Preparation Time: 45 mins
Cook Time: 15 mins
Ready Time: 1 hr
- heat 1 tablespoon olive oil in a skillet over medium high heat. roast ancho chiles and 4 cloves unpeeled garlic. press the chiles flat against the pan with a spatula until they begin to pop and smoke, then flip. when done, rehydrate chiles in a bowl of warm water for 30 minutes. turn garlic until all sides are browned, about 15 minutes. allow to cool, then peel.
- in a blender or food processor, combine chiles, 2 cloves roasted garlic, and eggs. blend until smooth. place the flour in a mound on a clean surface. stir in 1/2 teaspoon salt with a fork, then make a well in the center. pour in egg mixture. working from the center outward, gradually incorporate the flour with a fork until dough is formed. knead dough for 5 minutes, adding more flour if necessary. prepare fettuccini according to your pasta machine's instructions. lay the fettuccine flat on lightly floured surface for 15 minutes.
- in a blender or food processor, combine 2 remaining cloves roasted garlic, cilantro, tomatillos, jalapeno, cream cheese, sour cream, chicken stock, 1 tablespoon olive oil, cumin, salt and pepper. blend until smooth. pour into a saucepan over low heat, and cook until heated through.
- bring a large pot of lightly salted water to a boil. add pasta and cook for 2 to 3 minutes, or until pasta rises to the surface. drain, and divide into serving portions; pour sauce over top.
Ingredients
- Servings: 4
- 1 1/2 cups water
- 1/2 cup pearl barley
- 8 ounces uncooked orecchiette pasta
- 1 bunch cilantro
- 1/2 bunch green onions
- 1 cup grape tomatoes, halved
- 1/2 cup vegetable broth
- 1/4 cup parmesan cheese
- 1 cup torn arugula leaves
- salt and pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- in a saucepan, bring the 1 1/2 cups water to a boil. stir in the barley. reduce heat, cover, and simmer 30 minutes.
- bring a large pot of lightly salted water to a boil. add orecchiette pasta, and cook for 8 to 10 minutes or until al dente; drain.
- in a food processor, finely chop the cilantro, green onions, and 1/2 the tomatoes. mix in the broth and parmesan cheese, and process until well blended.
- in a large bowl, toss the barley, pasta, cilantro mixture, remaining tomatoes, and arugula. season with salt and pepper, and serve immediately.
Ingredients
- Servings: 6
- 3 tablespoons olive oil
- 6 cloves garlic, chopped
- 1 onion, chopped
- 1/2 cup chopped mushrooms
- 1 medium head escarole - rinsed and quartered
- 16 ounces tomato sauce
- salt and pepper to taste
- 1 pinch dried oregano
- 1 tablespoon sugar
- 2 (15 ounce) cans cannellini beans
- 1 pound ditalini pasta
Recipe
- cook pasta in a large pot of boiling water until done, approximately 8 to 10 minutes. drain pasta, but reserve water for later use.
- in a large skillet over medium heat, warm oil and saute garlic, onion, and mushrooms until soft. place escarole on top of vegetables in the skillet, and cover until the escarole is wilts. stir in tomato sauce and beans. season with oregano and sugar, and salt and pepper to taste. simmer over low heat for approximately 15 to 20 minutes.
- mix the cooked pasta into the sauce. mix in 1 cup of the reserved pasta water; stir in more if necessary to achieve desired consistency.
Ingredients
- Servings: 4
- 20 ounces cheese ravioli
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 2 teaspoons cayenne pepper
- 1 1/4 cups chicken broth
- 1 (14 ounce) can pumpkin pie filling
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
- bring a pot of lightly-salted water to a boil; cook the ravioli in the boiling water until tender, about 5 minutes; drain.
- prepare a skillet with cooking spray and place over medium heat. cook the onion and garlic in the hot skillet until brown. stir in the sage, thyme, cayenne pepper, chicken broth, and pumpkin pie filling; bring to a boil, reduce heat to medium-low and simmer 10 minutes. ladle over drained ravioli to serve.
