|
|
Week of 7/31/2000
Summer
Pasta with Olives, Roasted Peppers and Capers
Serve with fresh, crusty bread for a complete meal...
2 red bell peppers
2 yellow bell peppers
3 Tbls. olive oil
1 large onion, chopped
2 garlic cloves, minced
1/3 cup chopped fresh parsley
2 lbs. tomatoes, seeded, chopped
1/2 cup pitted brine-cured black olives (such as Kalamata), chopped
1/4 cup drained capers
2 Tbls. chopped fresh marjoram or 2 tsp. dried
1/2 cup water
1 lb. medium pasta shells
1 cup freshly grated pecorino Romano (about 3 oz.)
Char peppers over gas flame or in broiler until blackened on all sides.
Enclose in paper bag. Let stand 10 minutes. Peel, seed and chop peppers.
Heat oil in large pot over medium-high heat. Add onion, garlic and half
of parsley; saute 3 minutes. Add peppers, tomatoes and next 4 ingredients.
Reduce heat, cover and simmer 15 minutes. Season with salt and freshly
ground pepper. (Can be prepared 1 day ahead. Cool. Cover; refrigerate.
Bring to simmer before using.)
Cook pasta in large pot of boiling salted water until just tender but
still firm to bite. Drain. Return pasta to pot. Add sauce and 1/2 cup
cheese; toss. Season with salt and pepper. Transfer to large bowl. Sprinkle
with remaining parsley. Serve, passing 1/2 cup cheese separately. Serves
6.
Cookies-and-Cream
Ice Cream Cake
What
a cool treat on a hot summer day!
1 16 oz. pound cake, thawed if frozen
6 cups cookies-and-cream ice cream,
(1/2 gal. will be enough), slightly softened
1 16 oz. jar purchased hot fudge sauce
1 12 oz. package semisweet chocolate chips
1/4 cup water
10 Oreo cookies, coarsely chopped
1 cup chilled whipping cream
3 Tbls. sugar
Assorted candies (such as M&M’s, gumdrops and candy sprinkles)
Cut cake into 1/3-inch-thick slices. Halve each slice diagonally, forming
triangles. Cover bottom of 9-inch-diameter springform pan. Fill in center
with more triangles; then cut additional pieces to fill in any spaces.
Spread half of ice cream over cake. Freeze until firm, about 1 hour.
Stir fudge sauce, chocolate chips and 1/4 cup water in heavy medium
saucepan over medium-low heat until melted and smooth. Cool to just
barely lukewarm. Spread half of fudge sauce over ice cream. Sprinkle
with cookies. Top with enough remaining cake slices to cover. Spread
remaining ice cream over. Freeze 1 hour.
Stir remaining fudge sauce over medium-low heat until barely lukewarm.
Pour sauce over ice cream, spreading to edge. Freeze at least 6 hours
or overnight.
Beat cream and sugar in medium bowl to peaks. Run knife around pan sides
to loosen cake. Release pan sides. Spread whipped cream around sides
(not top) of cake. (Can be made 1 day ahead. Freeze.) When ready to
serve arrange candies on top. Serves 12.
Black
Bean-Taco Salad with Lime Vinaigrette
Great South-of-the-Border flavors!
Vinaigrette:
1/4 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 Tbls. olive oil
1 Tbls. cider vinegar
1 tsp. grated lime rind
1 tsp. fresh lime juice
1/4 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. chili powder
1/4 tsp. black pepper
1 garlic clove, peeled
Salad:
8 cups thinly sliced iceberg lettuce
1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast
(about 2 breasts)
1 cup chopped tomato
1 cup chopped green bell pepper
1 cup finely diced red onion
1/2 cup (2 oz.) shredded reduced-fat sharp cheddar cheese
1 (15 oz.) can black beans, rinsed and drained
4 cups fat-free baked tortilla chips (about 4 oz.)
To prepare vinaigrette, combine first 11 ingredients in a blender or
food processor, process until smooth.
To prepare salad, combine lettuce and remaining ingredients except chips
in a large bowl. Add vinaigrette, toss well to coat. Serve with chips.
Serves 4. Serving size is about 2 cups salad and 1 cup chips.
|