“Meatless Monday” Recipe of the Week – Baked Ziti with Three Cheeses

August 12, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Baked Ziti with Three Cheeses. Something delicious is coming from the oven, how about a Baked Ziti with Three Cheeses! Rigatoni Pasta, Cloves, Oregano, and Ricotta Cheese are just some of the ingredients you’ll be using to make this week’s recipe! It from the CooksRecipes website, one of my favorites. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Baked Ziti with Three Cheeses
Your whole family will love this delicious lasagna-like casserole that uses ziti pasta in place of the traditional noodles.

Recipe Ingredients:
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, finely minced
1 teaspoon fennel seeds
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried rubbed sage
1 (6-ounce) can tomato paste
1 (14.5-ounce) can Italian-style stewed tomatoes
1 cup water
1/2 cup freshly grated Parmesan cheese – divided use
Salt and freshly ground black pepper to taste
1 (15-ounce) container ricotta cheese
1 large egg
2 cups grated mozzarella cheese
12 ounces rigatoni pasta, cooked according to package directions

Cooking Directions:
1 – Heat oil in large saucepan over medium-low heat. Add onion, garlic and fennel seeds and sauté until onion has softened, about 5 minutes. Stir in oregano and sage, cook 30 seconds and add tomato paste and cook for 1 minute. Add tomatoes and water. Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in 1/4 cup Parmesan. Season with salt and pepper.
2 – Preheat oven to 425°F (220°C). Grease a 9x13x2-inch glass baking dish.
3 – In medium bowl combine ricotta cheese and egg. Season with salt and pepper.
4 – Spread 1/4 of sauce over bottom of prepared baking dish. Layer 1/3 of cooked pasta over. Drop half of ricotta mixture over by spoonfuls and sprinkle with 1/3 of the mozzarella then ladle 1/4 of sauce over . Repeat layering with another 1/3 of pasta, remaining ricotta mixture, 1/3 of the mozzarella, 1/4 of sauce and remaining pasta. Ladle remaining sauce over and sprinkle with remaining 1/3 of mozzarella and remaining 1/4 cup Parmesan.
5 – Cover casserole with aluminum foil and bake until heated through, about 45 minutes, removing cover after 30 minutes to allow cheese to brown.

Makes 6 servings.
https://www.cooksrecipes.com/mless/baked-ziti-with-three-cheeses-recipe.html

Kale Andouille Sausage and Tortellini Soup

July 26, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s second Jennie – O Turkey recipe is one for a Kale Andouille Sausage and Tortellini Soup. It’s made using JENNIE-O® Andouille Turkey Sausage along with Leeks, Celery, Carrots, Cloves, Vegetable Broth, Cheese filled Tortellini, Kale Leaves, Parmesan Cheese, and Seasonings. I have info on the JENNIE-O® Andouille Turkey Sausage at the end of the post. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Kale Andouille Sausage and Tortellini Soup
This savory soup will get your mouth watering. Brimming with smoked turkey sausage, tortellini and fresh vegetables, it’s the perfect cozy meal for any night of the week.

INGREDIENTS
2 tablespoons olive oil
2 medium leeks, thinly sliced
2 celery stalks, sliced
1 large carrot, peeled and thinly sliced
4 garlic cloves, sliced
1 (13-ounce) package JENNIE-O® Andouille Turkey Sausage, sliced
6 cups vegetable broth
salt and pepper, if desired
1 (9-ounce) package refrigerated cheese filled tortellini
2 cups chopped kale leaves
freshly grated Parmesan cheese, if desired

DIRECTIONS
1) In large Dutch-oven, heat oil over medium heat. Sauté leeks, celery, carrot and garlic 5 minutes. Add sausage and cook until browned.
2) Add broth and bring to a boil. Season with salt and pepper, if desired. Reduce heat and simmer 15 minutes. Add tortellini and kale and cook 5 to 7 minutes. Garnish with cheese, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 240
Protein 12g
Carbohydrates 26g
Fiber 3g
Sugars 4g
Fat 10g
Cholesterol 40mg
Sodium 640mg
Saturated Fat 3g
https://www.jennieo.com/recipes/1267-kale-andouille-sausage-and-tortellini-soup

 

Jennie – O Andouille Turkey Sausage
Spice up your next meal with hardwood smoked JENNIE-O® Andouille Turkey Sausage. It’s easy to slice, and with flavors like pepper, paprika, and garlic, it will add a real kick to Cajun inspired recipes and dishes. With 65% less fat than USDA data for smoked pork and beef sausage, and 90 calories per serving, you can feel good about eating well.

* 65% LESS FAT THAN USDA DATA FOR SMOKED PORK AND BEEF SAUSAGE
* GLUTEN FREE
* HARDWOOD SMOKED
* ONLY 90 CALORIES PER SERVING
Find this product in the refrigerated meat section of your grocery store.
https://www.jennieo.com/products/267-andouille-turkey-sausage

Kitchen Hint of the Day!

March 30, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Clough for passing this hint along………….

Put garlic cloves in the microwave on high for 15 seconds and the skins will slide right off.

Jennie – O Turkey Recipe of the Week – Turkey Meatloaf Makeover

December 14, 2018 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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This week’s Jennie – O Turkey Recipe of the Week is – Turkey Meatloaf Makeover. Meatloaf made healthier. You’ll be using JENNIE-O® Lean Ground Turkey along with White Onion, Carrot, Red Bell Pepper, Arugula, Cloves, Bread Crumbs, and Spices. Just another Healthy and Delicious Recipe from Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey Meatloaf Makeover
This meatloaf recipe will leave you wondering why you didn’t switch to turkey sooner. It’s tender, it’s juicy and it has all the flavor you expect — but this one’s under 300 calories per serving.

INGREDIENTS
MEATLOAF
½ white onion, chopped
1 carrot, peeled, chopped
½ red bell pepper, chopped
½ cup arugula
2 cloves garlic, minced
2 (16-ounce) packages JENNIE-O® Lean Ground Turkey
1 cup gluten free breadcrumbs
1 teaspoon ground thyme
1 teaspoon chili powder
1 teaspoon freshly ground pepper
1 teaspoon salt
½ cup plain unsweetened almond milk
¼ cup egg substitute or 1 egg
olive oil spray

GLAZE
½ cup ketchup
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon cumin
1 teaspoon honey
2 tablespoons chopped flat leaf parsley

DIRECTIONS
1) Heat oven to 350°F. In food processor, combine onion, carrot, red bell pepper, arugula and garlic. Pulse to chopped.
2) In large bowl, combine ground turkey and onion mixture. Using hands, work ingredients in gently. In medium bowl, combine breadcrumbs, thyme, chili powder, pepper and salt. Mix well. In small bowl, combine almond milk and egg, whisk to combine. Sprinkle dry mixture over meat and gently mix in, add the wet mixture and continue to gently mix until just combined. Do not over mix.
3) Spray large foil or parchment lined baking sheet with olive oil spray and shape meat into a 6-inch by 11-inch x 1 ½-inch rectangle in the middle of the pan.
4) For glaze, in a small bowl mix together ketchup, Worcestershire sauce, hot sauce, cumin and honey and brush over meatloaf top and sides.
5) Bake 1 hour 30 minutes and until 165°F. as measured by
6) a meat thermometer in the center. Always cook to well-done. Let stand at room temperature 5 minutes before slicing. Sprinkle with freshly chopped parsley.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 260
Protein 25g
Carbohydrates 18g
Fiber 2g
Sugars 6g
Fat 9g
Cholesterol 80mg
Sodium 510mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/769-turkey-meatloaf-makeover

Kitchen Hint of the Day!

October 4, 2016 at 4:46 AM | Posted in Kitchen Hints | Leave a comment
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Here’s one I did not know…..

 
Freezing tends to intensify the flavors of certain foods, such as garlic,peppers, and cloves. Use less in a dish that you will freeze, and when reheating, taste and add more as needed.

Kitchen Hint of the Day!

October 16, 2014 at 6:15 AM | Posted in Kitchen Hints | Leave a comment
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Today’s hint comes from a blog I follow here on WordPress, Ladies Bulletin (http://ladiesbulletin.com/0) When you get a chance check the site out.

 
Make it a habit to chew a clove, a cardamom and little fennel after your every meal or at least after two major meals of the day.

This makes your mouth fresh, aids digestion and keeps all vata problems at a bay.

 

 

HEALTH TIP OF THE WEEK
http://ladiesbulletin.com/2014/10/15/health-tip-of-the-week/

“Meatless Monday” Recipe – Vegetable Bolognese

September 29, 2014 at 6:37 AM | Posted in Meatless Monday, vegetables | Leave a comment
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This week’s “Meatless Monday” Recipe is Vegetable Bolognese and it comes from the PBS website (http://www.pbs.org/food/) If you’ve never checked out the Recipes on the PBS site, check them out!

 
Vegetable Bolognese

This vegetable Bolognese recipe is made with mushrooms, carrots, and red bell pepper in replace of meat for an equally filling meal.PBS3
Ingredients
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
7 to 8 cremini mushrooms, diced
2 carrots, peeled and grated using a box grater
1/2 red bell pepper, diced
1/4 teaspoon dried majoram
1/4 teaspoon dried oregano
2 sprigs of fresh thyme
1 teaspoon salt
Pinch of crushed red pepper
1 (15-ounce) can of diced tomatoes
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
3 tablespoons grated Parmesan-Reggiano, plus more for garnish
1/2 tablespoon unsalted butter
1 pound of dried pasta
Italian parsley, for garnish

 

Directions
To a large pot, heat two tablespoons of olive oil over medium heat. When the oil is hot, add the shallot. Cook until the shallots turn translucent, about 3 minutes. Add the garlic, mushrooms, carrots, red bell pepper and spices: marjoram, oregano, fresh thyme, salt and crushed red pepper.
Next, pour in the can of tomatoes. (If you’re using a can of cherry tomatoes, take the back of your spoon and crush them.) Add 1/2 cup (you can eyeball this measurement) of water to the empty tomato can, swishing it around so you get all of the remnants of tomato juice; pour the tomato water into the pot and stir. Bring the tomato sauce to a slight simmer and then turn the heat down to low. Cover the pot and cook for 20 minutes, stirring frequently. At the 20 minute mark, stir in the tomato paste, balsamic vinegar, Parmesan-Reggiano and a splash or two of water, if it’s cooked down a bit too much. Cover the pot once more and cook for an additional 10 minutes, until the sauce is fragrant and has thickened slightly. (If at any time the sauce becomes too thick, you can simply add a bit more tomato paste and a 1/4 cup of water or veggie stock.) Right before tossing with the pasta, add the butter and mix until melted.
Meanwhile, boil some salted water and cook the pasta per the box’s instructions. (Mine told me 10 minutes exactly.) Toss the pasta with a few tablespoons of sauce and serve with a few spoonfuls of Bolognese on top. Garnish with more Parmesan-Reggiano and a sprinkle of Italian parsley.
Yield: 4 servings

 
http://www.pbs.org/food/fresh-tastes/vegetable-bolognese/?utm_source=foodnewsletter&utm_medium=newsletter&utm_term=main2&utm_content=pbsfood_freshtastes&utm_campaign=pbsfood_freshtastes/

Herb and Spice of the Week – Cloves

August 21, 2014 at 5:40 AM | Posted in Herb and Spice of the Week | 2 Comments
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Cloves

Cloves

Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice. Cloves are commercially harvested primarily in Indonesia, India, Madagascar, Zanzibar, Pakistan, Sri Lanka—and the largest producer, Pemba Island, just off the coast of Tanzania.

The clove tree is an evergreen that grows up to 8–12 m tall, with large leaves and sanguine flowers grouped in terminal clusters. The flower buds initially have a pale hue, gradually turn green, then transition to a bright red when ready for harvest. Cloves are harvested at 1.5–2.0 cm long, and consist of a long calyx that terminates in four spreading sepals, and four unopened petals that form a small central ball.

 

 
Uses
Cloves are used in the cuisine of Asian, African, and the Near and Middle East, lending flavor to meats, curries, and marinades, as well as complement to fruit such as apples, pears, or rhubarb.

In Mexican cuisine, cloves are best known as clavos de olor, and often accompany cumin and cinnamon.

About 85% of cloves’ powerful taste is imparted by the chemical eugenol, and the quantity of the spice required is typically relatively small. It pairs well with cinnamon, allspice, vanilla, red wine, and basil, as well as onion, citrus peel, star anise, or peppercorns.

 

 

 

Nonculinary uses
The spice is used in a type of cigarette called kretek in Indonesia. They have been smoked throughout Europe, Asia, and the United States. In 2009, clove cigarettes (as well as fruit- and candy-flavored cigarettes) were outlawed in the US. Cigarettes containing clove are now classified as cigars when sold in the US.

Clove may be used as an ant repellant.

They can be used as to make a fragrant pomander when combined with an orange.

 

 

Dried cloves

Dried cloves

Cloves are used in Indian Ayurvedic medicine, Chinese medicine, and western herbalism and dentistry where the essential oil is used as an anodyne (painkiller) for dental emergencies. Cloves are used as a carminative, to increase hydrochloric acid in the stomach and to improve peristalsis. Cloves are also said to be a natural anthelmintic. The essential oil is used in aromatherapy when stimulation and warming are needed, especially for digestive problems. Topical application over the stomach or abdomen are said to warm the digestive tract. Applied to a cavity in a decayed tooth, it also relieves toothache.

In Chinese medicine, cloves or ding xiang are considered acrid, warm, and aromatic, entering the kidney, spleen and stomach meridians, and are notable in their ability to warm the middle, direct stomach qi downward, to treat hiccough and to fortify the kidney yang. Because the herb is so warming, it is contraindicated in any persons with fire symptoms and according to classical sources should not be used for anything except cold from yang deficiency. As such, it is used in formulas for impotence or clear vaginal discharge from yang deficiency, for morning sickness together with ginseng and patchouli, or for vomiting and diarrhea due to spleen and stomach coldness.

Cloves may be used internally as a tea and topically as an oil for hypotonic muscles, including for multiple sclerosis. This is also found in Tibetan medicine. Some recommend avoiding more than occasional use of cloves internally in the presence of pitta inflammation such as is found in acute flares of autoimmune diseases.

 

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