Sunday Night Catch Up!

Sunday, May 23, 2010

I've been super busy during the week and haven't had much time to update y'all on some of the latest things I've cooked! Well, I'm back on this Sunday evening to play a little "catch up" and fill you in on some good eats!

I made a couple of meals this week to send off to my grandparents. It's nice to know that they have some healthy home cooked meals that can last them through the week. I started off by making a Good Housekeeping recipe for "Crustless Tomato Ricotta Pie". I had to prep this recipe for a TV shoot earlier in the week and was dying to make it myself. It is so fresh and light--the perfect warm summer lunch.

I was at first unsure whether I could post this recipe-- I always have to be careful because some of the recipes I'm exposed to are not yet published and released to the public. However, I double-checked that this recipe was already posted on the Good Housekeeping website. This is a recipe you all have to try. It is great for entertaining--super easy and very beautiful & impressive to serve!
1 15-oz container part-skim ricotta
4 large eggs
1/4 cup grated pecorino romano
1/2 tsp salt
1/8 coarse ground pepper
1/4 cup 1% milk (I used skim--what I had on hand)
1 T. cornstarch
1/2 cup fresh basil leaves, chopped
1/2 cup fresh mint leaves, chopped
1 lb. ripe tomatoes (preferably heirloom or the freshest available), thin sliced

1. Preheat oven to 375 degrees. Coat a non-stick 9 inch skillet with cooking spray.
2. In a large bowl, combine ricotta, eggs, pecorino, salt, and pepper.
3. Whisk together cornstarch and milk until combined. Add to the ricotta mixture.
4. Stir in basil and mint. Pour mixture into the skillet and scatter the top with tomato slices.
5. Bake for about 35-40 minutes, or until set.

As this would be a nice light lunch, I also wanted to make them a hearty dinner. My mom gave me a recipe out of a weightwatcher cook book to make, but I made several changes to make it a bit more tasty, but still healthy.

Pasta with chicken sausage, bell pepper, and swiss chard:

1/2 lb pasta
1 T. olive oil
3/4 lb Italian poultry sausage, removed from casings
1 onion, chopped
1 red bell pepper, chopped
1 bunch swiss chard, cut in bite-sized peices
1 15 oz. can diced tomatoes
1/3 cup vegetable stock
salt & pepper
1 tsp. dried Italian seasoning blend
1/2 cup fresh basil leaves, torn
pecorino romano cheese, for serving

1. Heat a large skillet over medium-high heat and add the olive oil.
2. Add the onions, peppers, and sausage, breaking up the sausage with a wooden spoon. Cook until browned. Season with salt and pepper.
3. Add swiss chard slowly, adding more when it begins to wilt. Add the stock and tomatoes. Cover and simmer until the chard is fully cooked (about 10 minutes). Sesason with salt, pepper, and Italian seasoning.
4. In the meantime, cook the pasta in a large pot of boiling, SALTED water until al dente (I cooked it a bit longer because my grandpa likes pasta well-done). Add the cooked pasta to the sausage and swiss chard mixture.
5. Finish with torn basil leaves and freshly grated cheese. Mangia!

Off to another week at the externship! It's going to be another crazy week of T.V. shoots and final recipe testing for the October issue!


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