Sunday Dinner – Pasta

Menu

Spaghetti or Manicotti

Fresh Italian Bread

Spaghetti

Truth be told, I have no problem grabbing a jar of organic red sauce at the store and adding to browned ground beef. My family loves it and it’s fast and easy. Serve with fresh artisan bread.  However, a dear friend from Palermo, Italy taught me how to make sauce from scratch. There is nothing better! So if time is not a concern, make this. You’ll not be disappointed.

1  cup chopped onion (1 large)

1/2  cup chopped green sweet pepper

1/4  cup chopped celery

3  cloves garlic, minced

3-5 lbs fresh organic Roma tomatoes, sliced

1/3 cup olive oil

1  6-ounce can tomato paste

1/3  cup water

2  tablespoons snipped fresh parsley

1  tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed

1  tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed

2  teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed

1  teaspoon sugar

1/2  teaspoon salt

1/4  teaspoon black pepper

package of dried spaghetti or linguine

Finely shredded Parmesan cheese (optional)

In a Dutch oven cook Roma tomatoes, olive oil, onion, sweet pepper, celery, and garlic until vegetables are tender. Stirring frequently.

Stir in the tomato, tomato paste, water, parsley, dried herbs (if using), sugar, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Stir in fresh herbs, if using.

Meanwhile, cook pasta according to package directions. Serve sauce over hot cooked pasta. If desired, sprinkle with Parmesan cheese. Makes 4 to 6 servings.

Spaghetti Sauce with Ground Beef or Sausage: In a large saucepan or Dutch oven cook 12 ounces ground beef or pork sausage with the onion, sweet pepper, celery, and garlic until meat is brown. Drain. Add to sauce.

Manicotti

For crêpes

3 large eggs

1 1/2 cups water

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon unsalted butter, melted

For filling

2 lb fresh ricotta (3 cups)

2 eggs

1 oz finely grated Parmigiano  (1/2 cup)

1/3 cup  fresh parsley, finely chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 lb fresh mozzarella

Make crêpes:
Break up eggs with a wooden spoon in a medium bowl and stir in water until combined (don’t beat). Sift in flour and salt, then stir batter until just combined. Force through a medium-mesh sieve into another bowl.

Lightly brush an 8-inch nonstick skillet with melted butter and heat over moderate heat until hot. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is just set and lightly browned, about 30 seconds, then invert crêpe onto a clean kitchen towel to cool completely. Make at least 11 more crêpes in same manner, brushing skillet with butter as needed and stacking crêpes in 3 piles.

Make filling and assemble manicotti:
Stir together ricotta, eggs, Parmigiano-Reggiano, parsley, salt, and pepper.

Put oven rack in middle position and preheat oven to 425°F.

Cut mozzarella lengthwise into 1/4-inch-thick sticks.

Spread 2 cups sauce in larger baking dish and 1 cup in smaller one. Arrange 1 crêpe, browned side up, on a work surface, then spread about 1/4 cup filling in a line across center and top with a mozzarella strip. Fold in sides to enclose filling, leaving ends open, and transfer, seam side down, to either baking dish. Fill 11 more crêpes in same manner, arranging snugly in 1 layer in both dishes (8 in larger dish and 4 in smaller). Spread 1 cup sauce over manicotti in larger dish and 1/2 cup in smaller dish. Tightly cover dishes with foil and bake until sauce is bubbling and filling is hot, 15 to 20 minutes. Serve remaining sauce on the side.

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Menu

Lump Crab, Mango and Avocado Summer Roll with Mango Coulis

Lump Crab, Mango and Avocado Summer Roll with Mango Coulis
For the Mango Coulis:
1 cup chopped ripe mango
2 tablespoons mirin
2-3 tablespoons fresh lime juice
1/2 cup olive oil
Kosher salt to taste

For the Summer Rolls:
12 (8 inch) Vietnamese spring roll wrappers (rice paper)
1 pound lump crab
1 (1/2 pound) avocado, sliced
3 Tbl picked cilantro leaves
2 1/2 teaspoons chopped fresh mint
1 cucumber, cut into 1/4-inch sticks
1 mango cut into 1/4-inch sticks
1/2 red pepper cut into 1/4-inch sticks
Kosher salt and fresh cracked pepper to taste

Directions
Prepare the sauce by pureeing the mango, mirin, lime juice, and olive oil until smooth in a blender. Season to taste with salt, and refrigerate until ready to serve.
Soak a spring roll wrapper in a bowl of warm water until just pliable, about 30 seconds. Gently shake off excess water, and place onto work surface. Place some of the sliced lobster, avocado, mizuna, mint, sea vegetables, heart of palm, and mushrooms in a strip on the bottom edge of the spring roll. Fold once towards the center, then fold in the sides and continue rolling into a cylinder. Repeat with remaining ingredients.

See the art of Beti Kristof – Current Edition

See the art of Beti Kristof – Current Edition

Daily Dish -Sushi

Menu

Lump Crab, Mango and Avocado Summer Roll with Mango Coulis

Lump Crab, Mango and Avocado Summer Roll with Mango Coulis
For the Mango Coulis:
1 cup chopped ripe mango
2 tablespoons mirin
2-3 tablespoons fresh lime juice
1/2 cup olive oil
Kosher salt to taste

For the Summer Rolls:
12 (8 inch) Vietnamese spring roll wrappers (rice paper)
1 pound lump crab
1 (1/2 pound) avocado, sliced
3 Tbl picked cilantro leaves
2 1/2 teaspoons chopped fresh mint
1 cucumber, cut into 1/4-inch sticks
1 mango cut into 1/4-inch sticks
1/2 red pepper cut into 1/4-inch sticks
Kosher salt and fresh cracked pepper to taste

Directions
Prepare the sauce by pureeing the mango, mirin, lime juice, and olive oil until smooth in a blender. Season to taste with salt, and refrigerate until ready to serve.
Soak a spring roll wrapper in a bowl of warm water until just pliable, about 30 seconds. Gently shake off excess water, and place onto work surface. Place some of the sliced lobster, avocado, mizuna, mint, sea vegetables, heart of palm, and mushrooms in a strip on the bottom edge of the spring roll. Fold once towards the center, then fold in the sides and continue rolling into a cylinder. Repeat with remaining ingredients.

Happy Earth Day 2010!

• Earth Day Network
• About.com

Local Events

• GreenFest at GVR, Sat 24 10am-5pm
• Green Solutions Expo at South Point
• Search for more at Earth Day Network

Take Action

• Global
• Local: 1Sky Rally Thurs 22 2pm, Green Jackson Avenue Block Party Thurs 22 11am-6pm

By Anne Johnson - Anne Johnson is a mom who also leads a woman-owned architecture and graphics studio focused on integrating sustainable practices into residential, commercial, civic and graphic projects with client-centered solutions. Learn more at Anne Johnson, AIA.

Can Gardening Be Greener?

Yes, gardening can be even greener.  Maintaining a garden is a sustainable idea by itself:  Grow what you eat; travel a few steps to pick out dinner; connect with the food cycle.  Whether container gardening on a patio, or a raised bed in the backyard, growing your own food sustainably is achievable.

A few trends from MyGardenGuide.com for a more sustainable garden follow:

1. Lifecycle and Environmental Impact – How much energy was consumed in a plant or product’s transportation and if any recycled materials were used?   How much water was used in the production of a product?  What kinds of chemicals are used and how do they affect the soil, air and water?
2. Water-wise Landscapes – Use drought-tolerant plants, and install drip irrigation systems instead of using conventional watering techniques.  Visit Springs Preserve for ideas.
3. Plants for Wellness – Garden for the betterment of mental health, nutrition or fitness.
4. Mixing it Up – Maximize square footage with a mix and match approach–edibles with ornamentals is one example.  Learn more about Square Foot Gardening…
5. Vegetable Gardens – Grow edible gardens, which include vegetables, berries, fruits, and herbs.
6. Less Lawn, More Flowers and Shrubs – Water-wise landscapes are essential in our desert.
7. Native Plants – Native plants, or “naturescaping” emphasizes plants that naturally grow in a given locale.  Since they’re evolved to grow in those conditions, they require little artificial water or fertilizer, and are highly disease resistant.

Home Farming, or Urban Farming, aren’t new ideas, they extend back to our human beginnings.  However in in the past five years or so, the concept has resurfaced in an organized fashion.  Organizations promoting the concept focus on education, hunger relief, and health and wellness.  More community gardens are popping up to provide food for individual families, food banks, and those unable to garden for themselves.  Here in the Las Vegas Valley, we have a couple of urban farming organizations: Project Angel Faces and Tonopah Community Garden.  Individuals can contribute excess crops, or manpower to their efforts.

As we enter the month of Earth Day, give home farming or community gardening a shot.  It’s fun and delicious!

By Anne Johnson - Anne Johnson is a mom who also leads a woman-owned architecture and graphics studio focused on integrating sustainable practices into residential, commercial, civic and graphic projects with client-centered solutions. Learn more at Anne Johnson, AIA.

Reduce… Reuse… Re-organize… Redecorate…

Many people would love their homes to be a place to retreat, relax and rejuvenate. It’s essential to have an uncluttered space that calms the body mind and spirit, for ourselves and those around us. Sometimes, financial limitations may be preventing you from renovating weary, out of date spaces, leaving your home dull and dreary feeling. Re-invent your home by using the four R’s!  Reduce… Reuse… Re-organize… Redecorate…!

A new vantage point

The easiest way to redecorate without spending any money is to simply go shopping in your own home.

1. Take a look at your existing furniture, accessories, rugs, curtains, artwork etc
2. Review what you have stored away, either in your garage, junk room or storage unit
3. If there are things you feel you can give up and give away, do so during this process
4. Set aside and organize the items to be sold, donated, trashed, or used to redecorate
5. Create a home inventory list; you can check for duplicates, broken items etc and it would be a good idea to save a copy for insurance purposes.

Next, revive your home.

• Re-organize the furniture placement in a room. Click here for some placement tips.
• Take a few things out and add a few different things
• Completely remove everything and replace with items from other areas
• If you have left over paint, you could paint an accent wall to bring new life to a room
• Change out the rugs, curtains, lamps, lamp shades, plants, decorative pillows and artwork etc.
• Create new uses for things you already own or have found.  Click here for some fun DIY projects.

By using the above steps you:

1. Reduce the money you spend (shopping in your own home is free)
2. You donate, trash or give to friends things you no longer want (another reduction)
3. Reuse furniture and accessories from else where to change the look of a room
4. Redecorate with artwork from other rooms, paint the walls with left over paint
5. All of this Re-energizes and breathes new life into you and your home
6. You may have gained space by re-organizing; keeping only those things you need and love accessible and easy to find.

By Tanya Allason – Tanya has been a Professional organizer since 1999.  She is currently assisting people with the organization of their homes, garages, closets and offices in NV, CA, IL & TX.

For more information on organizing and ‘How to organize’ E-Books, please contact Tanya – The Professional Organizer @ tanya@idealsimplicity.com or www.idealsimplicity.com

Daily Dish Thursday – Grilled Chicken Sandwiches with Bleu Cheese and Walnuts

Grilled Chicken Sandwiches with Bleu Cheese and Walnuts

An easy mid-week treat, I like to serve this with a salad and slices of fresh melon.

8 boneless skinless chicken breast halves, well trimmed

2 tablespoons balsamic vinegar or red wine vinegar

1 tablespoon olive oil

2 garlic cloves, minced

2 teaspoons minced fresh rosemary

2 red onions, cut into 1/2-inch-thick slices

8 large French bread rolls (about 4 inches long), cut in half

4 ounces bleu cheese

sliced tomatoes

arugula

Place chicken in medium bowl. Add vinegar, olive oil, garlic and rosemary. Cover and refrigerate at least an hour or overnight.

Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken and onions until chicken is just cooked through and onions are golden brown, turning occasionally, about 10 minutes. Grill cut sides of rolls until golden brown. Top chicken breast with bleu cheese cooking till slightly melted. Place breasts on lightly toasted rolls and garnish with walnuts, tomatoes and arugula. Serve.

Daily Dish Monday -Shepherd’s Pie

Shepherd’s Pie

1  lb. ground beef

1  16-oz. pkg. frozen mixed vegetables

1  8-oz. pkg. shredded cheddar cheese (2 cups)

1/3  cup snipped fresh Italian (flat-leaf) parsley

Salt and ground black pepper

4  cups instant mashed potato flakes or leftover mashed potatoes

3  Tbsp. butter, melted

Preheat broiler. In extra-large skillet brown beef over medium-high heat; drain off fat. Stir in frozen vegetables. Cook, stirring occasionally, until heated through. Stir in half the cheese, half the parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Meanwhile, in large bowl combine 2 cups boiling water, potato flakes, and 1 tablespoon of the butter. Stir until smooth. Season with salt and pepper; set aside.

Divide half of the potatoes among four 16-ounce broiler-safe dishes then divide beef mixture evenly among dishes. Top with potatoes; sprinkle remaining cheese. Broil 3 inches from heat for 2 to 3 minutes, until cheese is melted. Drizzle with melted butter; sprinkle with remaining parsley. Makes 4 servings.

Daily Dish Saturday – Chili

Menu

Chili

Crusty Bread

On a chilly Black Friday let’s warm up with Turkey Chili!

Chili with Chipotle and Cilantro

2 – 3 c. meat ground beef, chopped beef or turkey

1 cup chopped onions

3 tablespoons ground cumin

3 tablespoons chili powder

1 1/2 tablespoons garlic powder

1 tablespoon chopped canned chipotle chilies in adobo sauce*

or a fresh chipotle chili finely chopped

2 1/2 cups (or more) water

1 cup finely chopped fresh cilantro

1 large can of chili beans

Grated cheddar cheese

Sour cream

Additional chopped onion

* Canned chipotle chilies are available at Hispanic markets, specialty foods stores and some supermarkets.

Sauté  chopped onions in large Dutch oven over high heat until cooked through, about 10 minutes. Add meat, cumin, chili powder, garlic powder and chipotle chilies; sauté 3 minutes till browned. Mix in beans, 2 1/2 cups water and 1/2 cup cilantro. Reduce heat to medium-low. Cover partially and cook 1 1/2 hours, adding more water by 1/4 cupfuls if chili becomes dry. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)

Mix remaining 1/2 cup cilantro into chili. Ladle chili into bowls. Serve, passing cheese, sour cream and additional chopped onion separately.

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