WorshipJunky - Recipes
Thursday, November 27, 2003
Template change
I changed my template, obviously. I was having some problems with the old one. This is much simpler, displays more text, etc.
Stuffed Shells
This was really easy, tasted great, and was a great way to use up the left-over Chicken and Vegtables in a Rich Red Sauce.
Had about 2 cups of Chicken & Vegtables in a Rich Red Sauce left.
Took a cassarole dish (about 1/2 the size of a 13x9 pan) and lightly covered the bottom with part of a 14 oz can of Tomato Sauce. Mixed the rest with the Red Sauce to thin it down, and then microwaved the sauce to heat it up.
Cooked about 1/2 a box of Jumbo Pasta Shells according to the directions. Meanwhile made the filling.
2 Cups Riccota cheese
1 Cup Mozzarella Cheese, shreded
1 Egg
1/3 Cup Parmasen Cheese
1 box Spinach - Cut Leaves - microwaved and well drained. You could use fresh... but make sure and wilt and drain so they don't put too much mositure into the shells!
Mix ingedients. Cool shells, stuff with filling, place in cassarole. Cover with sauce, then about another Cup of Mozzarella Cheese. Bake covered at 350 for about 20 or 30 minutes until sauce is bubbling and cheese is melted.
Sunday, November 23, 2003
Chicken & Vegetable in a Rich Red Sauce
Makes a nice rich thick pasta sauce.
Heat 2 Tbl Olive Oil in an electic skilet at about 350 degrees. Add in
1 Medium Onion - slivered length-wize
5 Cloves Garlic - minced
1 Leek - root sliced thin, leaves sliced 1"
and saute, stirring occasionally, until onions start to brown. Meanwhile, prepare
5 stalks of Celery - sliced about 1/4"
10 Mushrooms - quartered
1 Green Pepper - diced
2 Yellow Summer Squash, sliced about 1/4"
Add vegtables as you prepare them and saute for a few minutes while cubing 2 Lbs boneless, skinless Chicken Breasts. Add seasonings and spices:
2 Tbs basil, 2 tsps oregano, Kosher salt, pepper, 1 bay leaf.
Add the chicken and saute until slightly brown and mostly cooked. Doesn't have to be totally cooked as the sauce will simmer. Stir in
28 oz can Petite Diced Tomatoes
14.5 oz can Diced Tomatoes (or some combination of these two)
1/2 Cup red wine
and let boil until the juice reduces somewhat - about 20 to 30 minutes. Set about 1/4 cup juice aside. Mix in 12 oz Tomatoe Paste. Sauce should be fairly thick. Reduce heat to warm and let simmer until flavors well blended..
I simmered it for 45 minutes... although that was because I had to go pick the girls up from the mall. Less or more time would work. Just make sure it doesn't start sticking... If it gets too think, and in reserved juice.
I served this over Gemelli w/ grated Parmasen Cheese. It was a very hearty, rich sauce.
This is the basis of the recipie and you can use whatever veggies you like, throwing in also maybe some black olives, artichokes near the end, etc.
I've also made this type of dish where I cut the chicken breasts in half, chopped the vegtables in large pieces, and kind of made a meat and veggies in a sauce. In that case you'd probably substitue whole tomatoes (cut in quarters) and not as much paste.
