Ann Richards’s Wonton Ravioli With Lemon Cream Sauce

1/2 pound ground chicken (turkey)

2 green onions, minced
1/2 teaspoon minced ginger root
1 teaspoon minced garlic
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon cornstarch
40 wonton wrappers
1 tablespoon minced shallot
2 tablespoons clarified butter (Smart Balance)
3 tablespoons flour
1 1/2 cups chicken stock
1/2 cup heavy cream (evaporated nonfat milk)
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons cooking oil
3 carrots, cut in matchsticks
3 stalks of celery, cut in matchsticks
3 zucchini, cut in matchsticks
2 cups green peas

To make ravioli, combine first 7 ingredients. Place 1 1/2 teaspoons of mixture in center of each wonton wrapper. Dip a finger in water and moisten sides of wonton. Fold into a triangle and seal outer edges. Moisten the two opposite corners and twist to seal. Allow wontons to dry for a few minutes on a sheet pan dusted with cornstarch. Cover with a slightly damp cloth.

To make sauce, sauté shallot in clarified butter over low heat for 1 minute. Blend in flour and cook slowly for about 2 minutes. Remove from heat and whisk in chicken stock. Return to heat and bring to a boil, whisking constantly (about 1 minute). Remove from heat. Add heavy cream, lemon juice, salt, and pepper. Keep warm until ready to serve.
To cook ravioli, bring a pot of water to a simmer. Drop ravioli gently into water, adding no more than 12 or so at a time. Cook about 6 minutes. Remove gently with a slotted spoon. Keep warm. While ravioli are cooking, sauté vegetables in oil until crisp-tender, adding peas last.
To serve, place sautéed vegetables on each plate and arrange 5 or 6 ravioli on top. Ladle cream sauce over both. Serves 6.

Macaroni and Cheese [Rachel Allen]

SERVES 6–8 / VEGETARIAN
Macaroni and cheese must be the ultimate cure-all for adults and children alike. You can
also add small pieces of cooked ham or bacon to the sauce. Macaroni and cheese can be made in advance and then reheated when you are ready to serve.
6 tbsp (3/4 stick) butter
1 onion, peeled and chopped
3/4 c (3 oz) all-purpose flour
33/4 c boiling milk
1–2 tsp Dijon mustard
8 oz cheese (Cheddar, or, even better, half Cheddar and half
Gruyère), grated
Salt and freshly ground black pepper
11 oz elbow macaroni
Melt the butter in a saucepan, add the chopped onion and cook gently until soft. Stir in the flour and cook for a minute, then gradually add the milk, whisking all the time, and the mustard. Whisk in three-quarters of the cheese and allow to melt into the sauce, then season to taste with salt and pepper.
Cook the pasta in a large pot of boiling water with a teaspoon of salt, until just soft. Drain, then toss into the cheese sauce and transfer to a gratin dish about 10 inches square. Sprinkle with the remaining cheese and pop under a broiler for a few minutes to brown the cheese on top, or if you wish, put this aside for later. To reheat, put the dish in an oven preheated to 400°F (200°C) for about 25 minutes, or until golden and bubbling.

Scallops with Apples, Bacon

¾ pound TJ’s Whole Wheat Pasta
2 slices TJ’s Applewood Smoked Bacon, chopped
1 Granny Smith Apple, diced
1 package TJ’s Trimmed Leeks, chopped
1 tbsp Fresh Thyme, chopped
TJ’s Sea Salt, freshly ground, to taste
TJ’s Black Pepper, freshly ground, to taste
1 pound TJ’s Scallops, thawed
Cook pasta according to pkg directions & set aside. Sauté bacon in pan until fat is rendered, about
1-2 minutes. Add apple, leek and thyme. Add salt and pepper; cook until tender, about five minutes.
Add scallops and cook over high heat until just cooked, one to three minutes. Serve atop Trader
Joe’s Whole Wheat Pasta.
Serves: 3-4
Cooking Time: 10 minutes
TJ’s 2008 HiiP Recipe Contest Winner, Manda Williams

Kimmey's Grandma's American Goulash

pasta shells
ground turkey
stewed tomatoes + juice
onion
garlic
basil
oregano
salt
pepper
cheese

cook pasta, saute onion until tender, brown meat in same pan. Add tomatoes and spices and simmer. Put it all together with cheese in a baking dish. Bake at 400 for 20 mins.

Creamy Cajun Chicken

New Orleans style of chicken with an up-dated Alfredo sauce.

by Lorac

25 min | 10 min prep

SERVES 2

• 2 boneless skinless chicken breasts, cut into thin strips
• 4 ounces linguine, cooked al dente
• 2 teaspoons cajun seasoning
• 2 tablespoons butter
• 1 thinly sliced green onion
• 1-2 cup heavy whipping cream
• 2 tablespoons chopped sun-dried tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1/4 cup grated parmesan cheese

1. Place chicken and Cajun seasoning in a bowl and toss to coat.
2. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4. Pour over hot linguine and toss with Parmesan cheese.

Speedy Fast Tomato Sauce

Classic:
This is a flavorful, easy, plain tomato sauce that you can serve with any pasta. Kids like this sauce since it’s “plain”, but you’ll like it since it has plenty of tangy tomato flavor. Blend a 26-ounce can of whole peeled tomatoes until smooth in a blender or food processor. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add handful of finely chopped onion, a crushed garlic clove, a pinch of salt and black pepper. Cook 5 to 6 minutes until the onions are soft. Add the tomatoes, 1/2 cup of white wine, if you have it, or 1/2 cup of water and a sprig of basil. Simmer the sauce until it thickens and season with more salt and pepper if you like. Remove the garlic and basil and serve.

Lowfat Tomato-Vodka:
This sauce is popular because of its creamy texture that comes from cooking down tomatoes and adding heavy cream. My version is just as creamy, minus more than half the fat. Chop 2 pounds of fresh tomatoes in the food processor until smooth. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add a handful of finely chopped onion, a crushed garlic clove and pinch of salt and black pepper. Cook 5 to 6 minutes until the onions are soft. Add 2 tablespoons of tomato paste and cook an additional 1 to 2 minutes, stirring constantly. Carefully add 1/4 cup vodka and the tomatoes. Simmer the sauce until it thickens and season with salt and pepper to taste. Remove from heat and cool slightly. Stir in 1/4 cup reduced fat cream cheese until incorporated and serve immediately.

5 Minutes:

1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon

Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta. Makes about a quart of tomato sauce.

Curried Chicken Pasta Salad

Serve on your prettiest plates with hot garlic bread for a really special lunch! Cook time is chill time.

by MarieAlice

2½ hours | 20 min prep

SERVES 2

• 2 cups conchiglie (small seashell pasta shapes)
• 3 1/2 cups diced cooked chicken breasts, poached
• 1/2 cup diced celery
• 1/2 cup diced dried apricot
• 1/2 cup sultana raisin
• salt
• 1/4 teaspoon white pepper
• 1/3 cup mayonnaise (use a good quality such as Hellmans, or do as I do and make your own)
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 cup cashews, toasted and chopped

1. Cook the pasta in a large pot of boiling salted water until al dente (about 8 to 10 minutes); drain
2. Run under cool water to chill and drain again
3. In a medium bowl, combine the chicken, celery, apricots, raisins, cooked pasta, salt and white pepper, mixing well
4. In another bowl, combine the mayonnaise, curry powder, cumin, coriander, rice vinegar and sugar; whisking ingredients together
5. Toss this dressing with the chicken mixture
6. Cover bowl and chill for at least 2 hours before serving
7. Serve on chilled plates, sprinkling with the toasted cashews

Pasta, Cauliflower, Bread Crumbs

Kid Friendly
1/4 c EVOO
1 med onion diced small
2# cauliflower, fine chopped
s/p
1/4 c plain dried bread crumbs, toasted in oven until brown
1# pasta, cooked and drained
parmesan grated

Cook onion in EVOO for 15 mins. Add veg, s/p and remaining oil and cont cooking about 15 mins. Stir in bread crumbs and parsley, then pasta, tossing and heat through. Serve with parm on top and extra bread crumbs if desired.