Thai Chicken Pizza With Carrots And Cilantro

Ingredients

• Servings: 6
• 1 (12 inch) pre-baked italian pizza crust
• 1/2 cup prepared thai peanut sauce*
• 2 tablespoons peanut butter
• 2 cups shredded chicken*
• 2 medium carrots, peeled and grated
• 3 green onions, thinly sliced
• 1/4 cup chopped roasted peanuts
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 35 mins


• adjust oven rack to lowest position, and heat oven to 450 degrees. place crust on a cookie sheet. mix peanut sauce and peanut butter, then spread 2/3 of the sauce over the pizza crust; toss remaining 1/3 of the sauce with the shredded chicken. spread chicken over pizza.
• bake until the crust is crisp and golden, 10 to 12 minutes. remove from oven, and top with carrots, green onions, peanuts and cilantro. cut into 6 slices and serve.

roasted tomatoes with garlic

Ingredients

• Servings: 6
• 4 cups grape tomatoes
• 4 cloves garlic, sliced
• 2 tablespoons olive oil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat an oven to 450 degrees f (230 degrees c). place a piece of aluminum foil over a baking sheet.
• place the tomatoes and garlic into a mixing bowl. drizzle with olive oil, and toss until evenly coated. season to taste with salt and pepper, then spread evenly the prepared baking sheet.
• bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

Garlic Sausage And Pasta In A Bechamel Sauce

Ingredients

• Servings: 8
• 1/2 cup butter
• 1 cup all-purpose flour
• salt to taste
• white pepper to taste
• 4 cups milk
• 1 (16 ounce) package corkscrew-shaped pasta (fusilli)
• 2 egg yolks
• 1/4 teaspoon ground nutmeg
• 1 (12 ounce) package garlic chicken sausage (such as al fresco® all natural roasted garlic chicken sausage), sliced

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• melt butter in a small saucepan over medium-low heat; whisk flour into the melted butter until dissolved, 5 to 10 minutes. season with salt and white pepper. pour milk into the flour mixture; cook and stir until sauce is smooth and thickened, 10 to 15 minutes.
• bring a large pot of lightly salted water to a boil. cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. drain and transfer to a serving bowl.
• remove sauce from heat and stir in egg yolks and nutmeg until well incorporated. pour sauce over pasta; toss to coat.
• cook and stir sausage in a skillet over medium heat until browned and cooked through, 5 to 10 minutes. stir sausage into pasta; season with salt and white pepper.

torta rustica

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 3/4 cup butter, diced
• 2 eggs
• 4 tablespoons cold water
• 1 1/2 cups ricotta cheese
• 4 ounces feta cheese
• 1 cup grated parmesan cheese
• 1 egg
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 cups shredded mozzarella cheese
• 1/2 pound ham slices
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 (16 ounce) jar roasted red peppers, drained and patted dry
• 1 egg

Recipe

• mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
• in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
• scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
• roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
• bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.

carrot rice

Ingredients

• Servings: 6
• 1 cup basmati rice
• 2 cups water
• 1/4 cup roasted peanuts
• 1 tablespoon margarine
• 1 onion, sliced
• 1 teaspoon minced fresh ginger root
• 3/4 cup grated carrots
• salt to taste
• cayenne pepper to taste
• chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• combine rice and water in a medium saucepan. bring to a boil over high heat. reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
• while rice is cooking, grind peanuts in a blender and set aside. heat the margarine in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. stir in ginger, carrots, and salt to taste. reduce heat to low and cover to steam 5 minutes. stir in cayenne pepper and peanuts. when rice is done, add it to skillet and stir gently to combine with other ingredients. garnish with chopped cilantro.

Roasted Garlic

Ingredients

• Servings: 1
• 1 medium head garlic
• 2 tablespoons olive oil

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• method 1: preheat oven to 250 degrees f (125 degrees c). slice 1/4 inch off top of garlic bulb. place in a small baking dish and drizzle with olive oil. bake in preheated oven for 20 minutes, until outside is lightly browned and garlic cloves are soft. when cool enough to touch, squeeze each clove to extract softened garlic.
• method 2: preheat oven to 250 degrees f (125 degrees c). peel each garlic clove. place in a single layer in a small baking dish and drizzle with olive oil. bake for 15 minutes, until garlic is soft.

olive oil roasted eggplant with lemon

Ingredients

• Servings: 4
• 1 large eggplant
• 3 tablespoons extra virgin olive oil
• salt and pepper to taste
• 2 tablespoons fresh lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 400 degrees f (200 degrees c). line a baking sheet with parchment paper or lightly grease.
• slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. cut each of those in half to make two shorter quarters. place the eggplant the baking sheet with the skin side down. brush each piece with olive oil and season with salt and pepper.
• roast in the preheated oven until softened and golden brown, 25 to 30 minutes. remove from the oven and sprinkle with lemon juice. serve hot.