Slow Cooker Zuppa Toscana

Photo Source

Recipe from our neighbors, the Kenisons

1 lb. Italian sausage
3 russet potatoes, cubed (*maybe microwave for a few minutes first?)
2 cloves garlic, minced
1 lg white onion, finely chopped
4 c. chicken broth
2 c. kale, rinsed and chopped
1 c. heavy cream
Salt & pepper, to taste

1. Brown the sausage in a large skillet over medium-high heat, about 5 minutes. Drain and discard fat.
2. Combine all ingredients (*except cream and kale!) in slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.
3. Add cream and kale to slow cooker, stir, and cook until leaves are wilted and warmed through, 20-30 minutes.
4. Ladle into bowls, serve immediately and enjoy!

Red Sauce

Recipe from my neighbor, D. Schultz
(nice handwriting)

Pizza Dough

Recipe from Chenae Duerden

1 cup warm water + 2 Tbsp yeast
7 cups white flour (or can do half wheat flour, half white flour)
2 1/4 cups hot water
1 Tbsp salt
3 Tbsp sugar

Sprinkle yeast over 1 cup warm water (NOT hot) and let sit. In a large bowl, combine 3 cups of flour with the salt and sugar. Add 2 1/4 cup hot water. Add yeast and water mixture, and then add the rest of the flour. Knead the dough for 5 minutes, then let rise for 30 minutes. Punch down and if desired, let rise again (rising a second time makes it softer, but it is not necessary). Divide dough into 4 (for four medium pizzas) or 2 (for two large pizzas) dough balls.

Preheat oven to 400 degrees. Let pizza stone (or pizza pan?) warm in oven while preheating. Once dough is rolled out, carefully remove pizza stone from oven and sprinkle with cornmeal. Carefully transfer dough to pizza stone and re-shape. Using a fork, poke holes all over the pizza dough. Drizzle olive oil over dough and sprinkle with garlic salt. Bake (without toppings) for about 5 minutes. Remove from oven and add sauce and toppings then return to oven for another 8-12 minutes until cheese is melted and golden (I usually end up doing13-15 minutes of TOTAL bake time).

Amazing Whole Wheat Pizza

I'm loving this pizza dough recipe. And we're LOVING loading lots of fresh, summer vegetables on top of the crust. We made this the other night and topped it with yellow squash, zucchini, chopped spinach, tomatoes, and garlic. Because the first three have very subtle flavors, I recommend lots of garlic and spices like basil, italian seasoning, oregano, etc. Of course a nice helping of mozzarella is a MUST...but that's a given.

Note: Start this dough about 2 - 2.5 hours before dinner time. Although it is simple, it does take time to process. Also, chop & dice your toppings while you're waiting for the dough to rise -- then you're ready to top it as soon as it's finished rising.

Recipe adapted from Allrecipes.com

1 tsp white sugar
1 1/2 c. warm water (110 degrees F/45 degrees C)
1 Tbsp active dry yeast
1 Tbsp olive oil
1 tsp salt
3 1/4 c. whole wheat flour

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour until dough starts to come together. (I threw it all into a our kitchen-aid mixer.) Tip dough onto a floured surface and knead until the ball of dough becomes smooth. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

4. Preheat the oven to 500 degrees. Roll a ball of dough with a rolling pin until it will not stretch any further. Sprinkle your pizza stone or pizza pan with corn meal (or oil it). Bake for 3-5 minutes. (This will help the dough to be crispy on the outside and chewy on the inside.)

5. Remove from oven and lower heat to 425 degrees. Add sauce and toppings then return to oven for 12 to 15 minutes, until the crust is golden and cheese is melted.

Pepperoni Pasta Bake

When I was in college (and pretty clueless in the kitchen), I started making a pasta dish similar to this one. I wanted the taste of a lasagna, but easier. I would boil some mini pasta shells, dump them in a bowl with pasta sauce and cottage cheese then microwave it. Ta-da! I tweaked it over time to something my roommates and I called "Pasta Surprise" or "Pasta Creation". I started adding corn, diced tomatoes, and other little treasures. I didn't use a recipe so sometimes it was good and other times it wasn't. With a little more practice and adapting a few similar recipes online, I've come up with something a little more consistent: a meal that we all really like.

Recipe adapted from Family Fun

1/2 to 3/4 lb. rotini pasta (or shells, penne, etc.)
1 12-oz. pkg. sliced pepperoni (or as much or little as you like)
Your favorite spaghetti sauce (I use about 3/4 of a jar)
1/2 - 3/4 cup grated mozzarella cheese
1/2 - 1 cup cottage cheese
Fresh spinach, chopped
Tomatoes, diced

Optional Add-ins:
Corn
Zucchini, diced
Broccoli florets, cut into small pieces
Ground meat
Mushrooms

Preheat oven to 375 degrees. Cook pasta according to package directions. Drain pasta, and spread it evenly in the bottom of an oven-safe casserole dish (I use an 8 x 8). Pour sauce, cottage cheese, and veggies over noodles and combine. Top with mozzarella cheese. Bake for 17 to 22 minutes or until cheese is bubbly.

Lasagna

You know that good, ol' getting-to-know-you question: "So, what's your favorite type of food?" Mine is absolutely ITALIAN. I am especially a fan of stuffed, cheesy, baked pasta dishes. I haven't made lasagna for several months (possibly even a year??). But I whipped out the ingredients for Valentines Day this week. For the first time ever I made it with meat and ricotta cheese (usually I do a veggie lasagna with cottage cheese -- it's cheaper).

I was certainly pleased with the results. So here it is, my new favorite (and very simple!) lasagna recipe.

Recipe adapted from "The Essential Mormon Cookbook" by Julie Badger Jensen

1/2 pound lasagna noodles (I used whole wheat)

1-1/2 pounds ground beef or turkey

3 cloves garlic, minced

1/2 onion, diced

1/4 teaspoon pepper

1 (1 lb, 12 oz) can crushed tomatoes

1 (8 oz) can tomato sauce

1 (3 oz) package spaghetti sauce mix (I only used a 1.5 oz pkg)

Splash of Worcestershire sauce

Dash of allspice

Italian Seasonings, to taste

Dried Parsley, to taste

2 cups ricotta cheese (I used part-skim) or cottage cheese

2 cups Mozzarella cheese

Parmesan cheese

Cook lasagna noodles according to package directions. Pour off water and place each noodle on a dish towel or wax paper. Brown meat; add garlic, onions, and pepper and cook for about 3-5 minutes, until meat is cooked through. Stir in crushed tomatoes, tomato sauce, spaghetti mix, spices and Worcestershire sauce. Simmer for about 15 minutes. Remove from heat.

Lightly grease a 9x13 baking dish. Layer one cup meat sauce on bottom of pan. Layer 3 noodles over sauce. Spread 1/2 cup ricotta (or cottage) cheese over noodles, followed by 1/2 cup grated mozzarella cheese. Repeat layers three times, ending with 1 cup of meat sauce sprinkled with 1/2 cup mozzarella cheese. Sprinkle top lightly with Parmesan cheese.

Bake in a preheated 350 degree oven for about 30 minutes. Remove from oven and let stand for 10 minutes before serving. Makes about 10-12 servings.

Pasta Primavera

I tried to create my own version of a Pasta Primavera by morphing together this recipe with this one. In the end, we really loved the light, lemony flavor but I think I'll do less pasta and more vegetables next time. I just used what vegetables we had on-hand and whatever was on sale that week.

I don't remember measurements because I mostly just threw things together, but I think it went something like this:

1 package pasta (I recommend bowtie)

1 yellow squash, chopped in matchsticks
1 zucchini, chopped in matchsticks
1 carrot, julienned
2 tomatoes, diced
1/4 cup olive oil, divided
1/2 - 1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon lemon juice, or to taste
1 tablespoon Italian seasoning
1/4 large red onion, thinly sliced
2 cloves garlic, thinly sliced
2 teaspoons lemon zest, or to taste

Fresh basil and parsley, chopped (I didn't have any so I used more Italian seasoning and dried parsley -- but I bet using the real thing would add a lot to the flavor)
1/2 cup grated Parmesan cheese (I didn't have any so I used mozzarella)

Preheat oven to 450 degrees. Line a baking dish with aluminum foil. Toss chopped vegetables (including garlic and onion) in the baking dish with 2 Tablespoons olive oil, salt, pepper, lemon juice and Italian seasoning. Roast in oven for 15 minutes, until tender.

Meanwhile, cook pasta according to package directions. Drain. Add 2 Tablespoons olive oil, lemon zest, basil, and parsley. Squeeze in more lemon juice, to taste. Toss until heated through. Combine pasta mixture with roasted vegetables. Sprinkle with parmesan cheese to serve.

Bruschetta Pasta

Recipe and Photo from DiscoveryHealth's Sam Zien

Ingredients
1/2 pound pasta, fettuccine works nicely
2 medium sized ripe tomatoes, seeds removed and roughly chopped
3 cloves garlic, chopped fine
6 to 8 large basil leaves, cut into thin ribbons
2 tablespoons olive oil
Kosher salt and fresh ground pepper to taste
Parmesan cheese, shredded

Cook pasta according to package directions.

Put tomatoes in a bowl with the garlic, basil and olive oil. Season with salt and pepper. Drain pasta, add to bowl and toss well with tomato mixture.

Top with shredded Parmesan cheese and another few grinds of pepper.

Bruschetta Chicken Bake

1 lb. Chicken

1 tsp salt

1 can diced tomatoes, do not drain

1/4 c. water

1/4 c. olive oil

1 Tbsp. garlic, minced

1 pkg Stuffing mix

2 c. Mozzarella Cheese

1 Tbsp Italian Seasoning

1 handful torn fresh Basil

Preheat oven to 400 degrees. Spray 9 x 13 dish. Toss sliced or cubed chicken with salt in dish. In a large bowl stir together tomatoes, water, olive oil, garlic, basil, and stuffing in bowl; set aside. Sprinkle cheese on chicken, then sprinkle Italian Seasoning. Spread with tomato mixture. Bake uncovered until white - about 30 minutes.

------

We tried this recipe last night and it was a little bit Chicken Parmesan-esque. It was super easy and really yummy. I didn't have mozzarella but tore some slices of provolone cheese over the chicken. Next time I might try omitting the stuffing mix to keep it healthier...and maybe fresh tomatoes. We like our food fresh and healthy. Mmmm. Overall a very yummy recipe that we'll make again.

Fresh Tomato Sauce

Recipe from RootStock Magazine.

Makes 4 servings.

3 lbs ripe tomatoes

4 Tbsp butter or olive oil

2 Tbsp finely chopped shallots OR 1/2 c. chopped onions

2 tsp minced garlic

salt and pepper, to taste

Core and dice tomatoes. (For more elegant sauce, boil a few at a time for 10-20 seconds. Run under cold water, pull off skins, cut crosswise and gently dig out seeds with fingers.)

Heat butter/olive oil in a large skillet over medium-low. As melting, add shallots/onions, stirring often for 3-5 minutes. Add garlic and cook another 2-3 minutes. Add tomatoes, a large pinch of salt and small pinch of pepper and raise heat to medium-high. Let mixture cook till a good bubble, stirring occasionally for 10-15 minutes. Turn off heat. Using an immersion blender to puree the sauce (or not). Return sauce to low heat to keep warm until ready to serve.

Just before serving, stir in additions as desired along with salt and pepper to taste. Toss the sauce with hot pasta or ladle over soft polenta, rice or whole wheat couscous. Finish with a topping and serve immediately.

ADDITIONS:

-sauteed diced zucchini and pepperoni TOPPED with fresh parmesan cheese.

-cilantro, chopped green onions, and minced jalapeno TOPPED with mexican blend or pepper jack cheese

Creamy Spinach Ravioli

Kraftfoods.com

2 pkg refrigerated cheese ravioli

1/2 c. (1/2 tub) Chive & onion cream cheese spread

1 c. milk

3 c. spinach leaves, chopped

1/4 c. + 2 Tbsp. Parmesan cheese

2 Tbsp. chopped fresh dill

Grated peel from 1 lemon

6 cherry tomatoes, quartered

Cook pasta. Meanwhile, place cream cheese spread in large skillet. Add milk; cook on med heat 1-2 min or until cream cheese is melted and well blended, stirring frequently. Add 1/4 c. Parmesan cheese, spinach, dill, and lemon peel; mix well.

Drain pasta. Add to cream cheese sauce; toss to coat. Serve topped with tomatoes and remaining Parmesan cheese. 

Three Cheese Chicken Penne Pasta Bake

1 1/2 c. multigrain penne pasta, uncooked

Fresh spinach leaves

1 lb. chicken, cubed

1 tsp. dried basil leaves

1 jar (14.5 oz) spaghetti sauce

1 can corn

1 can (14.5 oz) diced tomatoes

2 oz. (1/4 of pkg) cream cheese, cubed

1 c. shredded mozzarella cheese

2 Tbsp parmesan cheese

Heat oven to 375 degrees. Cook pasta, adding spinach to boiling water for last 1 min. Cook and stir chicken and basil in large skillet on medium-high heat for 3 min. Add sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in cream cheese.

Drain pasta mixture; return to pan, Stir in chicken mixture and 1/2 c. mozzarella. Spoon into 2 qt baking dish. Bake 20 minutes. Sprinkle with remaining cheeses. Bake 3 min.

Pita Pizza

4 Pita Bread rounds
1-8 oz. can Pizza Sauce
Favorite toppings such as: olives, mushrooms, chopped onions, pepperoni, tomatoes, green pepper, etc.
1 c. Mozzarella Cheese
Sprinkle with Parmesan Cheese

Sprinkle with seasonings: Basil, Oregano, Garlic Salt, Onion Salt, etc.

Drizzle with Olive Oil

Spread pizzas on baking sheet. Heat in 350 degree oven for 10 minutes.

Crazy Mac & Cheese

Wendy Dillman Crofts

Mac & Cheese (prepared as box instructs)
Cooked, ground beef
Cheese
Corn
Stewed tomatoes
Salsa

Fiesta Mac

Kraft Food & Family

1 pkg Mac & Cheese Dinner (prepared as box instructs)
1 lb. lean Gr. Beef or Chicken
1 lg. Green Pepper, chopped
1 can Corn
1 c. Salsa

Prepare mac and cheese in large saucepan. Meanwhile, brown meat with green pepper in skillet; drain. Add meat mixture, corn, and salsa to prepared mac & cheese. Mix well. Cook until heated through, stirring occasionally.

Meatball Subs

10 Meatballs, frozen

1 can Tomato Sauce (w/ basil, garlic, and oregano)

Red Pepper Flakes

Parmesan Cheese

Mozzarella Cheese

2 Hoagie Rolls

Place meatballs in rolls. Spoon on sauce. Top with mozzarella and parmesan cheeses. 

White Pizza

Frisco 1st Ward

2-3 Tbsp Olive Oil

3 Tbsp Garlic, minced

2 Tbsp Pesto 

1 tsp. Dried Basil

1 tsp. Dried Oregano

1 Tbsp. Parmesan Cheese

1 c. Alfredo Sauce

2 c. Chicken, cooked and chopped

1 Medium Tomato, sliced

1 (12 in) Prebaked Pizza Crust

Preheat oven to 375. mix together olive oil, garlic, pesto, basil, oregano, parmesan cheese, and alfredo sauce. Evenly spread chicken over the crust of pizza. Pour the Alfredo mixture over the chicken. Top with tomatoes. Bak 10-15 minutes. 

Crock Pot Chicken Alfredo

Frisco 1st Ward

1/2 c. Butter

1 pkg Italian Seasoning

4-6 Boneless, Skinless Chicken Breasts

1 can Cream of Chicken Soup

1 (8 0z) Cream Cheese

Place butter, italian seasoning, and chicken in crock pot for 3 hours on LOW-MEDIUM. Remove chicken, cut up, and put back in pot with soup and cream cheese. Mix, warm, and pour over noodles. Serve 4-6 people. 

Manicotti

Frisco 1st Ward

Sauce:

6 Tbsp. Olive Oil

1 large Garlic clove, minced

1 Medium onion, 2 Tbsp. Parsley

1 qt. Tomatoes

1 (16 oz) can Tomato Sauce

Dash of pepper

1/2 tsp. Basil

1 tsp. Salt

Cheese Filling:

1 (15 oz) container Ricotta Cheese

1/4 lb. Mozzarella Cheese, grated

1 Tbsp. Parsley

3 Tbsp. Parmesan Cheese

2 tsp. Sugar

1 Egg, slightly beaten

Heat oil in heavy pan and saute onion, garlic, and parsley until garlic is golden and onion transparent. Add the tomatoes, tomato sauce, pepper, basil, and salt; simmer, uncovered, stirring occasionally until thickened (about 20-30 minutes).

Boil manicotti noodles for 5 to 10 minutes. Drain well and fill with Cheese Filling. Cover bottom of 9x13 pan with sauce. Place filled noodles side by side in pan. Cover with sauce. Seal pan tightly with foil. Bake at 400 for 40 minutes. Uncover and sprinkle with Parmesan Cheese and bake for 5 more minutes. Yield: 10-12 stuffed noodles. 

Bolognese Sauce

Ben Johansen

1 bottle Banilla (marinara or tomato & basil) sauce

1 can Diced Tomatoes, Italian Style (basil and olive oil)

1/4 c.- 1 c. finely chopped Carrots

1/4 c. - 1 c. finely chopped Celery

1/4 c. finely chopped Onion

1-2 cloves finely chopped Garlic

1/4 c. Balsamic Vinegar

1/2 lb-1 lb. Ground Beef

Brown the beef in a pan. Once beef starts to break up add vegetables. Cook until beef is brown and vegetables are tender. Add tomatoes and tomato sauce. Add balsamic vinegar. Let sauce simmer for at least one hour, stirring ocassionally. Let it go longer if you have time; the longer it sits, the better.