Turkey and Pasta with Peanut Sauce

Another pasta dish from the pasta lover over here. I got this receipe from my Better Homes & Gardens cookbook. The red pepper flakes add a nice punch. Make sure all your guests can eat peanut butter before serving this.

6 ounces dried fettuccine or linguine
2 cups fresh pea pods, tips trimmed or one 6 ounce pkg frozen pea pods
1 cup cooked turkey or chicken strips
1 cup coarsely chopped fresh pineapple or one 8 ounce can pineapple chunks, drained
1/4 cup reduced-sodium chicken broth
2 tbsp creamy peanut butter
1 tbsp reduced-sodium soy sauce
1 tbsp lime juice or lemon juice
1/4 tsp crushed red pepper
1 clove garlic, minced

1. Cook pasta according to package directions. Meanwhile, halve the fresh pea pods diagonally. Place pea pods and turkey in large colander. Pour hot cooking liquid from pasta over pea pods and turkey in colander, drain well. Return the pasta, pea pods, and turkey to the hot pan. Add the pineapple.

2. Meanwhile, for sauce, in a small saucepan stir chicken broth into peanut butter. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper and garlic; heat through.

3. Add sauce to the pasta mixture. Gently stir to coat pasta with sauce.

Sausage, Spinach and Feta Pasta

I can't remember where I found this recipe but we both love it!!!

1 tsp oil
1 1/4 lbs beef sausages, cut into 1/2 inch slices
1 tbsp oil
1 cup chopped red onion
4 cups fresh spinach leaves, lightly packed
3 cups chopped tomato
1 1/2 tsp dried basil
1/2 cup crumbled feta cheese
1/4 tsp pepper

Heat cooking oil in large frying pan on medium. Add sausage. Cook for about 10 min, stirring occasionally, until no longer pink. Transfer with slotted spoon to paper towels to drain. Discard drippings.

Heat olive oil in same large frying pan. Add onion. Cook for 5 to 10 minutes, stirring often until soft.

Add spinach, tomato and basil. Heat and stir for about 2 minutes until spinach starts to wilt.

Add sausage, cheese and pepper. Heat and stir about 2 min until heated through and cheese is almost melted.

Serve over pasta.

Calling all Cooks...

Or at least I like to think of myself as a cook :)

Please let me know if you would be interested in sharing your recipes!

Ricotta Cheese Casserole

Here's a recipe from my friend Karin Foster that I quite enjoy. It is also great to make as a gift for someone who has just had a baby etc.

1. Cook 8oz pasta. Drain well & reserve.
2. Prepare sauce: melt 1/4 cup butter in a large saucepan.Add 2 cloves of garlic, finely chopped and1 small onion, chopped. Cook 3-4 min.
3. Add 1/4 cup flour and cook 3 min, stirring often
4. Add 2 cups milk, 1 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp nutmeg and a pinch of cayenne. Bring to a boil. Reduce heat. Cook gently 5 min.
5. Combine pasta with sauce, 8oz ricotta cheese, 2 cups grated mozzarella cheese, 1 can (28oz) tomatoes, drained and coarsely chopped and1/4 cup. chopped fresh parsely
6. Pour into a 9x13 inch baking dish. Sprinkle with 1/4 cup grated Parmesan cheese.
7. Bake in a preheated 350 deg F oven for 25-30 min until bubbling and brown.

Mom's Greatest Cornbread Recipe

I grew up not liking chili at all and loving my mom's cornbread. It was always worth having to smell the chili cooking, just to have the cornbread at dinner :) This recipe is super easy and I really enjoy it. You can reduce the sugar if desired, as it is reasonably sweet.

1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all purpose flour
2 tbsp baking powder
2 tsp salt
2/3 cup white sugar
1/2 cup oil
2 eggs

Mix milk & cornmeal - set aside for 5 min.
Sift dry ingredients together. Stir eggs & oil into cormeal mixture.
Stir in dry ingredients - stirring until justmoistened {do no beat}
Grease a 9x14x2 inch cake pan.
Bake @ 400F for 30 min.

Chili

The thing I love about chili is that it has lots of flavour and is still super good for you! This chili is great along side my mom's greatest cornbread recipe. I have made this recipe with both beef chunks (inside or outside roast work great) and ground beef: Both work great, but I prefer the the cubed beef. I am not the hugest fan of coriander/cilantro and so generally reduce the amount of both. The last time I made it, I substituted 1 tsp dried cilantro for the coriander and then just skipped the additional fresh cilantro that is suppossed to be added at the end. I really like the lemon juice and honey added at the end. Enjoy!

The Big Chili
-> from Eat, Shrink and Be Merry

1-1/2 pounds stewing beef, cut into 1-inch cubes
1 cup each chopped red and green bell peppers
1 cup chopped red onions
2 cloves garlic, minced
3 cups low-sodium, low-fat beef broth
1-1/2 cups salsa
1 can (19 oz) tomatoes, undrained, cut up
1-1/2 tbsp chili powder
1-1/2 tsp each ground cumin and dried oregano
1 tsp ground coriander
1/2 tsp ground black pepper
1 can (19 oz) black beans, drained and rinsed
1 can (19 oz) red kidney beans, drained and rinsed
1/2 cup chopped, fresh cilantro
2 tbsp lime juice
1 tbsp honey

Spray a large saucepan or soup pot with non-stick spray. Add beef. Cook and stir over high heat until beef is browned all over. Add peppers, onions, and garlic. Reduce heat to medium. Cook and stir for 4 to 5 minutes, until vegetables begin to soften.

Add broth, salsa, tomatoes and their juice, chili powder, cumin, oregano, coriander, and black pepper. Bring to a boil. Reduce heat and simmer, covered, for 1-1/2 hours, stirring occasionally.
Add beans and simmer for 15 more minutes. Remove from heat. Stir in cilantro, lime juice, and honey. Serve hot.

Makes 8 servings

What's in it for you?Per serving: 285 calories, 5.7 g fat,1.4 g saturated fat, 28.4 g protein,35 g carbohydrate, 5.3 g fiber,50.2 mg cholesterol, 492.6 mg sodium,% calories from fat: 17