Baked Shrimp with Tomatoes and Feta

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)

Directions

Preheat the oven to 425 degrees F.

Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

From Ellie Krieger
http://www.foodnetwork.com/recipes/ellie-krieger/baked-shrimp-with-tomatoes-and-feta-recipe/index.html

Wednesday April 1, 2009

Pasta al Forno

Recipe courtesy Rachael Ray

Prep Time:

5 min

Inactive Prep Time:

hr min

Cook Time:

25 min

Level:

Easy

Serves:

4 servings

• 1 pound ziti rigate
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 small onion, finely chopped
• 3 cloves garlic, chopped
• 1 (15-ounce) can, crushed tomatoes
• 1/2 cup heavy cream
• 2 pinches ground cinnamon
• Salt and pepper
• 3 ounces prosciutto, 1 thick slice from deli, chopped
• 1/4 to 1/3 cup grated Parmigiano-Reggiano
• Softened butter to coat a medium casserole or baking dish

Directions

Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F.

To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.

Notes: This was nummy. I added some mushrooms but you could also add spinach or swap the prosciutto with bacon or shrimp. I added shredded mozzarella on top at the end. If I make this again add the pasta at the very last minute before putting it into the casserole. The pasta soaked up a lot of sauce.

Sunday January 10, 2009

Tonight for supper (and some lunches for Monday and Tuesday) I made Baked Penne with Sausage and Spinach. I got the recipe from here: http://dinnerwithjulie.com/2008/11/28/roasted-red-pepper-and-tomato-soup-baked-penne-with-sausage-and-spinach-and-chocolate-pecan-and-olive-oil-wafers/ ( I know that's a crazy long url)

Baked Penne with Sausage and Spinach

canola or olive oil, for cooking with
2 lean chicken and apple or Italian sausages, squeezed out of their casings
1 onion, chopped
3-5 cloves of garlic, crushed
1 28 oz. (540 mL) can diced tomatoes (undrained)
1 can tomato paste
1/4 cup pesto (out of a jar)

3 cups penne, rigatoni or rotini pasta (preferably a whole wheat or brown rice variety)
1 10 oz. bag baby spinach leaves
1 ½ cups grated part-skim mozzarella
1/2 - 1 cup grated Parmesan cheese

In a large saucepan, heat a drizzle of oil over medium-high heat and cook the sausage, onion and garlic, breaking up the meat until the sausage is cooked through. Add the tomatoes and tomato paste and simmer for 5-10 minutes, until the sauce thickens. Stir in the pesto and some salt and pepper.

Cook the pasta until al dente, drain it well and toss it with the spinach (coarsely tear the spinach up with your hands as you add it), mozzarella and about half the Parmesan cheese in a large bowl. Stir in the hot tomato sauce, which will slightly wilt the spinach. Divide among baking dishes or aluminum containers (it should be enough to fill one 9”x13” pan) and sprinkle with the remaining Parmesan. (At this point the dish can be cooled completely, covered and frozen for up to 4 months. Bake from frozen.)

Bake at 350°F for about 30 minutes (40 if frozen) until bubbly and golden. If you want to make it ahead, cool completely before covering and transferring to the freezer for up to 3 months, then bake it from frozen, adding about 15 extra minutes of baking time.

Serves 4-6.

Some notes: This is really good. I know it's kind of like a lasagna only not but it was really good and easy to make. Next time I think I would mix the pasta, sauce and spinach and then put it into the baking pan and then put the cheese on top instead of mixing the cheese in the bowl. It's fine the way the recipe describes but I just think I'd change it for next time. I think this recipe would be good also with ground chicken - you'd probably need to change the spices a bit maybe? I also added some oregano - probably 1 tbsp. And it makes a huge amount. It filled up my lasagna pan so I'll have to freeze a lot of it but it should freeze well.

Dinner on Friday was a spinach salad and Apple Cheddar Quesadillas which I got from my friend Andie http://offhercork.com/2008/09/apple-cheddar-quesadillas/ They are scrumptious. Yesterday I just had a spinach salad for supper again.