• 8 ounces uncooked pasta (penne or tagliateli)
• 1 cup packed fresh basil leaves (can swap in some arugula here if preferred)
• 1/4 cup roasted shelled pistachios
• 6 garlic cloves
• 2 tablespoons olive oil, plus a small pour for when making the pesto
• 1 1/2 cups chopped seeded peeled tomato
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon kosher salt
• 1 (15-ounce) can cannellini beans, rinsed and drained
• A handful of arugulu
• Cooked chicken, if preferred
• 1/4 cup (1 ounce) shredded fresh pecorino Romano or parmesan regiono cheese

Directions:

1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain.
2. Combine basil, nuts, and garlic in a food processor; process until finely chopped. Pour a bit of olive oil in while running the processor to help it mix.
3. Heat a large skillet over medium heat. Add olive oil to pan, and swirl to coat. Add basil mixture, and cook for 2 minutes, stirring frequently. Stir in pasta, tomato, and next 3 ingredients (through beans — if using chicken, add now); cook for 2 minutes or until thoroughly heated, tossing to combine. Remove from heat. Add arugula to pan, and toss to slightly wilt.
4. Place about 1 1/4 cups pasta mixture in each of 4 bowls, and top each serving with 1 tablespoon cheese.

CALORIES 423 ; FAT 13.7g (sat 2.9g,mono 7.4g,poly 2.3g); CHOLESTEROL 7mg; CALCIUM 204mg; CARBOHYDRATE 60.2g; SODIUM 613mg; PROTEIN 16.4g; FIBER 7.2g; IRON 4.4mg

Link to original recipe

• 1 (2-pound) blade cut chuck roast
• 2 teaspoons kosher salt
• 2 teaspoons cumin
• Vegetable oil
• 1 medium onion, chopped
• 5 to 6 cloves garlic, smashed
• 1 cup tomato juice
• 1/3 cup balsamic vinegar
• 1 cup cocktail olives, drained and broken
• 1/2 cup dark raisins

Directions

Preheat the oven to 190-200 degrees F.

Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half.

Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat.

Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the “chunkies” and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

Link to original recipe

Ingredients

• 1 lb. large (15 to 20 count) shrimp, peeled, deviened, and butterflied. Frozen bags of uncooked shrimp from trader joe’s usually works well
• 1/2 cup cornstarch
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground white pepper
• 1/4 teaspoon cayenne pepper
• 4 egg whites
• 2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut
• Canola or peanut oil, for frying
• Peanut Sauce (we usually buy a side from the closest Thai restaurant) and/or orange marmalade

Directions

Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.

In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. Serve with Peanut Sauce or orange marmalade

Link to original recipe

• 1 cups chopped sweet onion (about 1 large onion)
• 1 tablespoon good olive oil
• 1  teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon dried thyme leaves
• 1/8 cup Worcestershire sauce
• 1/4 cup chicken stock
• 1 teaspoon tomato paste
• 1.25 pounds ground turkey breast
• 1/2 cup plain dry bread crumbs
• 1 extra-large egg, beaten
• 1/4 cup ketchup

Directions

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1/2 hour or until the internal temperature is 160 degrees and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Link to original recipe.

• 2 small tomatoes
• 1 small red onion
• 1 medium jalapeno pepper, chopped
• 2 cloves garlic; 1 chopped, 1 smashed
• 1/2 teaspoon hot sauce
• 1 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 15.5-ounce can black beans, drained and rinsed
• 4 large eggs
• 4 6-inch corn tortillas, warmed
• 1/2 cup shredded mexican cheese blend (Kraft Authentic Mexican melting cheese blend works well)
• Chopped fresh cilantro

Directions

Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 to 5 minutes. Remove to a bowl and set aside.

Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. At the end it should have the consistency of refried beans.

Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper.

Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.

Link to original recipe

After years of trying to figure this one out, I finally combined Rick Bayless’ version from his Mexican Everyday cookbook and an old weight watchers recipe (from the take-out tonight! cookbook) and it was fantastic.

Ingredients

• 1 large dried pasilla (negro) chile
• 1 15oz can fire-roasted diced tomatoes
• Olive oil
• 1 medium onion, sliced into strips
• 1 red bell pepper, sliced into strips
• 3 garlic cloves
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 quarts chicken broth
• About 1.25 lbs or chicken breasts. You can cook it beforehand and shred it into chunks, or cut it into 1/4″ cubes and put in at the end (be sure it cooks for about 5 minutes)
• 2 limes
• 1 large avocado, cut into cubes
• 1.5 cups mexican melted cheese (Chihuahua, quesadilla, or asadero) or a mexican cheese blend
• Tortilla chips
• 1/4 cup chopped fresh cilantro

Directions

1. Add the tomatoes (including juice) to a blender jar (or the cup that came with your stick blender). Toast the chili by holding it over a gas burner for a few seconds until it becomes fragrant. Let cool for a few seconds then break apart and add to the blender jar, discarding seeds and stems. Blend together until as smooth as possible.
2. Heat a few tablespoons of oil in a large saucepan over medium heat. Add the onion and bell pepper, then cook until soft (about five minutes or so). Add the garlic, and cook for another two minutes. Add the chili powder and cumin and stir until it evenly covers the mixture. Cook for another 30 seconds, then scoop up this mixture and add to the blender jar. Blend until smooth.
3. Return pan to medium high heat. When hot, add the puree and stir constantly until it is thickened to the consistency of tomato paste (six to eight minutes). Add the chicken broth and bring to a boil, then reduce heat to low and simmer for 15 minutes. Taste to check for seasoning, add salt if needed.
4. Add the chicken and cook for a few minutes or until the chicken is hot (if using raw chicken at this stage, return the heat to medium and make sure it boils for five minutes or so until the chicken is fully cooked). Remove from heat.
5. Zest one of the limes and add it to the soup. Cut this lime in half and add its juice as well, along with half of the chopped cilantro. Cut the remaining lime into six wedges.
6. Ladle portions into bowls and then top individually with avocado, cheese, and tortilla chips, and serve with a lime wedge.

• 3 to 3.5 lbs broiler-fryer chicken, cut into pieces
• Cold water to cover
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium stalk celery with leaves, cut up
• 1 carrot, cut up
• 1 small onion, cut up
• 1 sprig parsley

Ingredients for noodles:

• 2 cups all-purpose flour
• 3 large egg yolks
• 1 large egg
• 1 teaspoon salt
• 1/3 to 1/2 cup water

Directions:

1. Begin by making the broth, which is essentially a 1.5 hour chicken stock from scratch. Add all soup ingredients to the pot (don’t include the liver, but other giblets and neck can be added if desired) and bring to a boil. Reduce heat to low, cover, and simmer for about 45 minutes or until chicken is cooked (be sure to skim foam from the broth regularly).
2. Meanwhile (this can be started when the broth is just starting to simmer), begin making the noodles. In a medium bowl, add the flour and then make a well in the center. Mix in eggs yolks, egg, and 1 teaspoon of salt and mix thoroughly. Add 1/3 to 1/2 cup of water (about 1 tablespoon at a time) until dough is stiff but easy to roll.
3. (See the bottom of this post for photos of this part) Divide dough into about 4 equal parts, then roll out on a floured surface until about 1/4 inch thick (this is a personal preference — if you like big chunky noodles, roll thicker; and vice-versa). Flour the top of the sheet of noodle dough and then roll up like a jelly roll. Use a knife to cut into 1/2 inch thick slices, then unroll and you’ll have the individual noodles (if they’re too long, they can be cut in half). Place the unrolled noodles on towels or a floured surface and let stand while the broth cooks so that they dry out slightly.
4. After simmering for about 45 minutes, remove chicken pieces from the broth, let cool for about 10 minutes, then separate meat from the bones and set aside. Return bones to the broth,and simmer for an additional half hour.
5. Strain the broth to remove the bones and vegetables (cheesecloth will do a better job of removing all the little stuff, though a strainer will also work), then return to a boil.
6. Add the noodles to the broth and cook until they rise to the surface, about 5 to 7 minutes (if you’ve made thicker noodles, you may need to cook longer). Reduce heat to low, then return the chicken pieces to the pot and cook until they return to temperature, about 2 more minutes.
7. Ladle soup into bowls and enjoy!

Based on the Egg Noodles and Chicken and Broth recipes in the Betty Crocker Cookbook, but combined the way my Grandma Ruthie made this when I was growing up.

Noodle photos:

Roll out the dough:

Roll up the flattened dough:

Slice the roll crosswise into 3/4″ (or personal preference) wide noodles:

Unroll and let dry on a floured surface or paper towels:

• 3 1/4  teaspoons  salt, divided
• 12  ounces  strozzapreti or penne pasta
• 4  teaspoons  all-purpose flour
• 1 1/2  cups  skim milk, divided
• 2  cups  finely shredded sharp cheddar cheese, divided
• 1/4  cup  sliced green onions
• 1  teaspoon  hot sauce
• 1/4  teaspoon  pepper
• 2  slices center-cut bacon, cooked and crumbled
• Cooking spray

Preparation

1. Preheat broiler.
2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.
3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.

Original Recipe

• 1 1/2 c. Arborio rice
• 4 c. vegetable or fish broth
• 2 tbsp. unsalted butter
• 1/2 lb. fresh calamari – cleaned, tentacles and bodies separated, bodies sliced into thin rings
• 1 tbsp. olive (not virgin) oil
• 1/4 c. freshly chopped Italian parsley
• 1/4 to 1/3 tsp. salt
• 1/4 lb. fresh bay scallops
• 2 large shallots – peeled and minced
• 1/2 lb. fresh shrimp – peeled and deveined
• 1/4 tsp. white pepper
• 1/2 c. dry white wine

Directions

• Put the broth and clam juice in a saucepan and heat to a gentle simmer on the stove.
• Heat half the butter and the oil in a large heavy-bottomed saucepan over medium heat. When the butter has melted, add the shallots and cook for 2 minutes.
• Add the rice and stir to coat the grains well with the butter and oil. Cook for another minute while stirring gently.
• Set your kitchen timer to 14 minutes.
• Add the wine, stir and let it cook until the wine is almost completely absorbed by the rice. Add 1/4 c. broth and stir frequently until it is almost completely absorbed.
• Continue adding the broth, 1/4 c. at a time, until it is gone. When the timer goes off, add the calamari rings and tentacles, scallops and shrimp.
• Continue adding the broth and stirring for another 4 minutes.
• Taste the rice. It should be tender yet firm to the bite, rather like al dente pasta. If it’s too hard, keep adding broth or water until it’s done.
• With the last addition of broth, also stir in the remaining butter, salt, pepper and parsley.
• If you run out of broth before the timer sounds, add more broth or water until you hear the timer.

Link to original recipe.

• 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
• 2 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, chopped.
• Salt and freshly ground black pepper to taste
• 1 baguette French bread or similar Italian bread
• 1/4 cup olive oil

Directions

1. Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.
2. Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.
3. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
4. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

   Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

5. Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Makes 24 small slices. Link to original recipe.